Commercialization opportunities for natural pigments in avocado cores

research institute at the University of Pennsylvania is looking for commercial opportunities for water-soluble avocado core natural yellow, orange and red, claiming that the pigment has an advantage over other colors on the market in terms of price and stability.years ago, Dr.
Gregory Ziegler
, a professor of food science at the University of Pennsylvania, suddenly developed a bright orange color due to enzymes while grinding the avocado nuclei, which led Dr.
Gregory Ziegler
to suddenly come up with the idea of extracting natural pigments from the avocado nuclei.many fruits and vegetables brown under the effects of polyphenol oxidase or
PPO
, but the avocado core does not change color after orange.This
because there is no substrate in the avocado core that
react
with the PPO.
," added
Ziegler.the second prize
the Innovation Competition at the University of Pennsylvania's Inaugur venture and IP
forum at the University of Pennsylvania. Later,
Ziegler
gave an interview to
FoodNavigator-USA
, noting that the pigment can be extracted with water or ethanol, including from bright yellow to red, the most important color being bright orange.The
is that this pigment is highly water-soluble, unlike carotenoids, which require antioxidants and emulsions.
”It sounds like an exaggeration, but this pigment is almost out of the way.Professor Ziegler
points out that carotene degrades by light and changes under the effects of


pH


,
oxygen, and
enzymes;
July
, 2016

, Professor
Ziegler
co-founded a company called
Persea Naturals
with colleagues at the University of Pennsylvania."
are trying to remove unstable contaminants and make pigments more stable. We
most of
since the pigment was discovered in 2011.
”"
sounds a bit like heaven and earth, the pigment is very stable and very low cost. At present, avocado cores are thrown away as garbage. And I experimented with pigments in the sun and found that they were very good for light and heat stability, could be used in pasteurization and baking products, and had very strong antioxidant properties.
”"
about the
pH
,
"
said,
"
the pigment may change color under certain
pH
conditions, but it does not degrade.
” Asked if the pigment had been used badly, he said: "I don't
"
been found. We put it in ice cream, baked goods, frozen food, carbonated beverages, candy, milk found no adverse reactions. It may precipitate with certain proteins (especially milk drink proteins), but we haven't had a wider range of applications.
” Professor Ziegler
, who requires a food additive license, noted that the pigment license application has been submitted to
FDA
and
Persea Naturals
is consolidating the information.  "
we are very experienced in food processing, analytical chemistry and toxicology.
” When it comes to how to get into the market,
Ziegler
says
Persea Naturals
is in talks with potential partners and maintaining close ties with global pigment manufacturers.  
We've achieved some results, but it's too early to discuss the future business model, we filed a series of temporary patents last year and the school is turning them into full-featured application patents, so we need to protect our intellectual property right now.
”





anyone else trying to commercialize avocado nucleochlor? Professor Ziegler
pointed out that not at the moment.
first published an article in Food Science in
,
published a review
in
Current Pharmaceutical design
in 2013 to explore the functional properties of avocado cores. There has been no relevant research prior to this. source of this article is
FoodAILY
Daily Food Network, if reproduced please indicate the source, violators must be investigated.