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Company
Portfolio Data
Back to Company SearchSinnovaTek, Inc.
UEI: NBNDLN41NZK7
Number of Employees: 7
HUBZone Owned: No
Woman Owned: No
Socially and Economically Disadvantaged: No
SBIR/STTR Involvement
Year of first award: 2018
2
Phase I Awards
1
Phase II Awards
50%
Conversion Rate
$197,917
Phase I Dollars
$649,853
Phase II Dollars
$847,770
Total Awarded
Awards
Clean, cost-effective technology to recover and stabilize phytoactive fruit compounds from waste streams.
Amount: $649,853 Topic: 8.5
PROJECT SUMMARYTitle:Clean cost-effective technology to recover and stabilize phytoactive fruit compounds from wastestreams Vargochik Amanda DSinnovaTek Inc.PD:Institution:In this proposal a clean cost-effective technology to recover and to stabilize phytoactive fruitcompounds from waste streams is presented under Topic Area 8.5 (Food Science & Nutrition).Theproject is best aligned under Strategic Goal 7 (Provide all Americans Access to a Safe Nutritiousand Secure Food Supply) but it also addresses key priorities aligned with Strategic Goal 3 (PromoteAmerican Agriculture Products and Exports) and Strategic Goal 2 (Maximize the Ability of AmericanAgricultural Producers to Prosper by Feeding and Clothing the World).This project focuses ontechnology innovations which streamline the valorization of fruit/vegetable processing wastestreams (pomaces) and recovery of health-relevant phytoactive constituents into shelf-stable protein- polyphenol colloidal aggregate particles (ingredients) which have versatility for multiple applicationsin soft-solid foods and beverages.This Work Plan specifically addresses the following technical objectives:1) To adapt technology to available partner waste streams (apple blueberry concord grape)maximizing flavonoid content;2) To deploy test system to partner site for factory trial;3) To demonstrate the structural functionality in model food products including sensory analysis;and4) To demonstrate efficacy of protein-polyphenol colloidal aggregated on measurable biomarkersof efficacy and bioavailability in a randomized cross-over clinical trial.The protein-polyphenol ingredients offer a strategy for increasing access to and consumption ofphytoactive fruit/vegetable phytochemicals and proteins via introduction of clean-label convenientand good-tasting fortified products for the American public. This Phase 2 will be commercialization- focused to ensure a successful scaled-up technology.
Tagged as:
SBIR
Phase II
2021
USDA
Clean, cost-effective technology to recover and stabilize phytoactive fruit compounds from waste streams
Amount: $100,000 Topic: 8.5
This project focuses ontechnology innovations which streamline the valorization of fruit/vegetable processing wastestreams (pomaces) and recovery of health-relevant phytoactive constituents into shelf-stableprotein-polyphenol colloidal aggregate particles (ingredients) which have versatility for multipleapplications in soft-solid foods and beverages.This project will specifically address:1) The aqueous recovery of highly concentrated fruit phytoactive constituents (e.g. polyphenols)from pomaces (residual seeds skins and fibers after juicing) using continuous microwave-assistedextraction (MAE) and no solvents except water;2) The concentration and stabilization of fruit phytoactives by sorption to plant proteins(pulses/grains) to produce a protein-polyphenol colloidal aggregate matrix (paste format);3) the further processing of the protein-polyphenol matrices via a) microwave-assistedpasteurization (MAP) b) microwave-assisted sterilization (MAS) or c) spray-drying to powderedformat (SD) to produce ready-to-use ingredients for multiple product platforms;4) Assessment of processing (MAP MAS or SD) influence on phytoactive chemical integrityprotein solubility and digestibility of the colloidal ingredient;5) Testing of food functionality enhancements (foam stabilization emulsifying capacity andgelation characteristics) conferred by the protein-polyphenol ingredient in model foods and6) Sensory evaluation of a model food prepared with the stable protein-polyphenol ingredients.The protein-polyphenol ingredients offer a strategy for increasing access to and consumption ofphytoactive fruit/vegetable phytochemicals and proteins via introduction of clean-labelconvenient and good-tasting fortified products for the American public.
Tagged as:
SBIR
Phase I
2020
USDA
Advanced Portable Processing Platform
Amount: $97,917 Topic: 8.5
The food industry is changing as traditional business models increasingly shift toward socially good enterprises with a need for transparency, ingenuity, and agility. This shift demands innovative products that satisfy multi-faceted goals that employ improved nutritional content, sustainable agricultural practices, supply chain flexibility, and accountability for food waste. This demand creates an opportunity for novel processing systems. A portable, small-scale, advanced thermal food processing system is an ideal solution, providing a versatile technology that can address the changing market needs relating to scale, flexibility, yield, cost, and rate of innovation. Advanced thermal processing using an electrical heating source, such as microwave or induction, is a necessary component of small-scale systems because it can yield a high product quality when compared to traditional thermal processing and can make use of portable and/or renewable electric energy sources. In order to produce safe and shelf stable food products, a thermal treatment is used to kill pathogens and spoilage microorganisms, as defined by reaching a specific minimum temperature for a specific minimum time (hold time and temperature). Traditional thermal processing technologies require a prolonged come up time (i.e. to reach critical processing conditions), or the time to get to the hold temperature, resulting in degradation of nutrients, flavor, color, and texture. Alternatively, advanced thermal technologies have the ability to minimize the come up time and therefore retain product quality, while still achieving the hold times and temperatures as needed for food safety and stability. SinnovaTek has unparalleled access and experience with two advanced thermal processing technologies, namely, continuous flow microwave (through years of commercialization and development) and continuous flow induction (through its partnership with Induction Food Systems). Currently, data to demonstrate which processing technology is best suited for a small-scale portable processing system does not exist. SinnovaTek has a fully functional small-scale microwave thermal processing development platform and has completed a demonstration unit for an induction system. This project will include modification of the induction system to become interchangeable with the microwave system in the development platform for the purpose of gathering this data. Comparative studies will elucidate the differences in the modular technologies with the remainder of the development platform remaining identical. The thermal process systems will be tested and compared across four diverse foods (applesauce, blueberry puree, sweet potato puree, and milk), selected for their challenging viscosities and thermally sensitive nutrients or colors. Both heating systems will be tested with each food for stability, energy efficiency, thermally sensitive nutrient retention, color degradation, sensory degradation, yield loss, and pipe fouling. A small-scale development platform will go through an initial upfit to add a modular thermal process system, integrating both induction and microwave for the purpose of comparitive testing. The goal of the platform and of Phase I will be to conduct experiments and to collect data toward making an informed decision of which technology is a better fit for a portable small-scale processing system. The metrics used to make this comparison will include product quality, economic considerations, and system robustness according to the following attributes:The rapid come up time will result in a high product quality:High nutrient retentionLimited product fouling (short time at high temperatures results in less protein denaturation)Retention of natural color, flavor, and textureThe system uses electricity instead of boilers relying on natural gas, resulting in:Ability to use renewable energyResilience in isolated areas when powered with renewable energyThe system should be economicall
Tagged as:
SBIR
Phase I
2018
USDA