Leverage cold plasma technology to create thin, hydrophobic coatings from vegetable oils, preventing overhydration of pasta in high-moisture environments. This innovative process uses plasma jets under ambient conditions to deposit stable, food-grade films.
This solution utilizes cold plasma technology to develop hydrophobic coatings from vegetable oils, aimed at preventing overhydration in pasta dishes with high-moisture sauces. The process creates thin barrier layers on pasta surfaces, enhancing their stability in wet conditions. Vegetable oils serve as ideal precursors due to their food-grade quality and molecular suitability for plasma-assisted film deposition.
The technology is at TRL 4, having been successfully applied to glass and plastic surfaces in laboratory settings. The ongoing project will optimize the process for pasta, with further validation needed to advance to higher TRL stages.
The Leibniz Institute for Plasma Science and Technology (INP) is a non‑university research institute headquartered in Greifswald with additional sites in Rostock and Karlsburg; it is among Europe’s largest institutes for low‑temperature plasma research, employing about 200 staff. INP connects with industry via application laboratories and diagnostics platforms that deliver feasibility studies, prototyping, and contract R&D, built around a “from idea to prototype” model. Its footprint includes co‑located professorships and laboratories with the University of Rostock and a clinical collaboration in Karlsburg, enabling translational validation and access to real‑world test environments. Research is supported by base funding through the Leibniz Association—jointly by German federal and state governments—and competitive projects from BMBF, BMWK, and the European Union. A dedicated technology transfer function manages IP, licensing, and spin‑out pathways to bring innovations to market.