Phytochemical Extraction

About

Novel Process for Phytochemical Extraction McGill University is seeking to out-license intellectual property relating to a process that enhances the extraction of phytochemicals from plant material using non-thermal, pulsed electric field (PEF). The process can also be used with a step of pressing, wherein the pressing and the PEF treatment can be accomplished in a single treatment chamber. Applications Nutraceuticals, Natural food colorants Results • Obtained 69% increase in yield of lycopene from tomatoes • Enhanced total anthocyanin extraction in water from red cabbage by 2.15 times. Advantages • Increase yield at potentially low cost The Lead Inventor  Professor Ngadi is a leading Food and Bioprocess Engineer in Canada. He earned his doctoral degree from Dalhousie University in Halifax, Nova Scotia. He previously worked with University of Laval and University of Georgia before joining McGill University. He is a professional member of the Canadian Society for Bioengineering, American Society of Agricultural and Biological Engineers and Institute of Food Technologists. Dr. Ngadi’s research interest is to understand how product and process inter-relate and translated to optimized food quality and safety. The emphasis of his work is on mathematical modelling and optimization, heat and mass transfer phenomena, food properties, hyperspectral imaging, deep-fat frying and cooking processes, bulk packaging and non-thermal technologies including pulsed electric fields (PEF), ultraviolet light, and ozone.