Production of probiotic and/or prebiotic dairy desserts
Patent: Low-fat desserts have been manufactured, containing probiotic cultures and/or prebiotic ingredients, which may or may not be aerated, stored under refrigeration, or frozen and fall within the functional foods category.
Green Banana Flour Production
Patent: A flour production process has been developed from green bananas to maintain resistant starch, which can be lost during improper processing. Resistant starch (dietary fiber not digested/absorbed by the human body) maintains intestinal health, contributes to the maintenance of glucose homeostasis, induces satiety, and promotes a positive change in the plasmatic profile of gastrointestinal hormones. The use of still-green bananas reduces losses during transport and/or storage and increases the income of small producers.
Banana Puree Preparation Process
Patent: The continuous processing of very ripe bananas considered unfit for sale targets a food with preserved original nutritional characteristics, maintaining the same sensory and quality parameters, with a longer conservation time of the finished product, without deterioration.
Biodegradable Film Based on Starch and/or Cassava Starch Containing Natural Antimicrobial Ingredients and Their Uses
Patent: A packaging film for food or decorative products has been produced from starch, with the addition of plasticizer and natural ingredients, reducing the environmental impact caused by conventional polymer packaging. The patented film can be used as active food packaging, as it allows the incorporation of antimicrobial ingredients and other bioactive compounds.