Agro-food technologies Technological offers
Scientists have developed and patented a method to activate drought resistance in plants
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13 Mar 2023
Scientists at the Institute of Molecular and Cellular Biology of Plants (CSIC-UPV) and the Rocasolano Institute of Physical Chemistry (CSIC) have managed to stimulate plant resistance to drought by modifying a molecular plant’s receptor, which is activated by a mimetic molecule. The results have been patented.
Packaging adhesive with reversible properties to easy recycling
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15 Dec 2022
A team at CSIC's Institute of Polymer Science and Technology has developed a new packaging adhesive that allows adhesion and separation properties to be reversible at will. It combines the advantages of multilayer packaging with improved recycling.
Oleogels to replace solid fats in food processing
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01 Mar 2022
They are obtained from a liquid vegetable oil and gelling agents, which allow the oil to become and behave as a solid fat, but with processes that do not damage the properties of the oil. Oleogels avoid the use of saturated fats, which are associated with cardiovascular problems and diseases.
Extracting phenolic compounds from 'alperujo' with ecological solvents
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19 Oct 2022
Teams from the CSIC and the University of Seville have developed a methodology to extract phenolic compounds from ‘alperujo’ using natural and ecological solvents (NADES) with an acidic base. With this method, non-toxic 'in vitro' extracts are obtained which can be used for agri-food and nutraceutical products, and which have anti-inflammatory, neuroprotective and antimicrobial properties.
Fruit preservation through an edible pectin gel with a low glycemic index
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- Category: Technological offers
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23 Jun 2021
CSIC has developed a fruit coating gel consisting of low methoxyl and calcium pectins. The gel is an edible protective coating that increases the shelf life of fruits during storage, slows down microbial growth and has a low glycemic index.
