Development of a pickle with high functional value obtained from broccoli by-products, achieved through natural fermentation.

Summary

Profile Type: Technology offer
POD Reference: TOES20240219028
Term of Validity: 19 February 2024 - 18 February 2025
Company's Country: Spain
Type of partnership: Commercial agreement with technical assistanceResearch and development cooperation agreement
Targeted Countries: All countries

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General information

Short Summary: Researchers from a Spanish University have developed a pickle with high functional value obtained from by-products of broccoli, in combination with a seasoned or unseasoned brine, and achieved by natural fermentation. The final pickled product has a slightly acidic, crunchy flavor, with characteristic aromas of the pickle. It has a high functional value due to its richness in fiber, lactic acid bacteria and secondary metabolites such as isothiocyanates and polyphenols.
Full Description: The technology from a Spanish university has been developed by researchers from several research groups such as Cold Engineering and Food Safety group, Post-harvest and Refrigeration group or Mediterranean Fruit and Vegetable Growing group, from the agronomist engineering faculty.

Until now any family of pickles is made by adding vinegar or acetic acid or by lactic acid fermentation. In the latter case, specific strains of lactic acid bacteria such as Lactobacillus can be inoculated, or through spontaneous fermentation of the product from the intrinsic microbiota of the product. This, favors and prioritizes its growth over the development of other microorganisms that could affect the organoleptic qualities of the product or its deterioration, such as fungal growth. The problem with vinegar, or similar compounds such as acetic acid, is that its high acidity hinders microbial life and, therefore, eliminates or reduces the presence of probiotic bacteria.
In the case of vegetable and vegetable pickles, products made from gherkins, pickled onions, flowering plants of the brassica genus, chilies, peppers or capers are known. It must be considered that the present invention is based on broccoli, which belongs to the family of plants of the brassica genus, and specifically on the use of a by-product such as the stem, which is a part of the broccoli that is currently It has no industrial use, so it is usually discarded in the field and/or in industry prior to packaging.

The values of this pickle in polyphenol content and antioxidant capacities are equivalent to those found in various commercialized fruits such as table grapes, varieties of apple, mango, lime or pineapple. Furthermore, the total glucosinolate content in the fermented product is similar to those found in other species and varieties of the brassica family such as kale, broccolini, Savoy cabbage, arugula, watercress and cauliflower when they are not by-products. Fiber content is stable before and after fermentation, with levels that ensure a good balance in intake and general improvement in health.

The university is interested to reach agreement with both, companies, and research centers.
On the one hand, the research center is interested in offering licenses to those companies who wants to exploit the technology in Spain. The technology is protected through a Spanish Utility Model, therefore the wide of the protection only affects to the exploitation of the technology in Spain, generating economic rights by licenses only in this case.

On the other hand, the university is intended to point out the value of the knowledge of the research group. Giving the complexity of the procedure, the university wants to reach agreements with public and private organization to offer technical assistance for those companies who are interested in the commercialization the technology as for proposing new research projects in this topic. So, the inventors are open to reach commercial agreements with technical support or technical cooperation agreements to exploit this technology around the world. Moreover, the researchers are also interested in research cooperation agreements to continue developing the technology.
Advantages and Innovations: The invention has a high functional value due to its richness in fiber, lactic acid bacteria and secondary metabolites such as glucosinolates, isothiocyanates and polyphenols. This functionality covers both its nutritional characteristics and the improvement of health.

Compared to any other known product, this new food product made from broccoli stems does not require sterilization or inoculation. It is obtained through spontaneous fermentation and development of lactic acid bacteria, which produce lactic acid, which gives it the characteristic acidic pickle flavor.

Consequently, it is a healthy functional product, rich in bioactive compounds such as glucosinolates, with little caloric intake, which helps satisfy hunger, promotes intestinal flora, strengthens immunity and, therefore, contributes to a general improvement of the health.

Another important point to consider is that this invention presents a pickle intended for the use of broccoli by-products, for example, its stem, which currently has no industrial use, so it is usually a waste. This encourages the reuse of by-products from the agri-food sector, contributing to the development of a circular economy.
Stage of Development: Concept stage
Sustainable Development Goals: Goal 9: Industry, Innovation and InfrastructureGoal 3: Good Health and Well-being

Partner Sought

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A Spanish university aims to offer licenses of the technology among the companies in the field of the food engineering to introduce a new foodstuff pickles which is made from broccoli stems. This food is a new gamut of pickle which it does not require sterilization or inoculation. This functionality covers both its nutritional characteristics and the improvement of health, because this product has little caloric intake, which helps satisfy hunger, promotes intestinal flora, strengthens immunity and, therefore, contributes to a general improvement of the health. In addition to the licenses, the researchers also could be able to offer advising and technical services to this type of companies in any country.

The entity is also interested to reach research agreement, as a consortium member or under contract, with both, public and private entities for preparing research projects in this topic.
Type and Size of Partner: Big companyR&D InstitutionSME 50 - 249SME 11-49University
Type of partnership: Commercial agreement with technical assistanceResearch and development cooperation agreement

Call details

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Dissemination

Technology keywords: 08001002 - Food Additives/Ingredients/Functional Food06006011 - Fermentation07001005 - Horticulture08001005 - Food Technology
Market keywords: 07004002 - Health and beauty aids04001001 - Agricultural genetic engineering applications07004006 - Garden and horticultural products05009001 - Food & feed ingredients
Sector Groups Involved: Agri-Food
Targeted countries: All countries