This technology enhances the survival of Lactobacillus acidophilus La-5 in Limon-Whey beverages using microencapsulation, improving antioxidant activity and shelf life during cold storage.
This innovative microencapsulation technology significantly boosts the survival rate of Lactobacillus acidophilus La-5 in Limon-Whey beverages. By employing advanced formulations like alginate-based microcapsules, the approach not only increases the probiotic's viability during cold storage but also enhances the beverage's antioxidant activity and shelf life. This solution is ideal for the functional food and beverage industry, aiming to offer products with improved health benefits and extended shelf life.
Core Technology:
Future Enhancements:
This technology is currently at a TRL 4, indicating that it has been validated in a laboratory setting. Future studies aim to enhance and scale up the process, with a 9-month timeline for further development and optimization.
Cairo University is a comprehensive public research university in Giza serving Egypt and the wider Middle East, recognized for scale and breadth. Industry partners engage through co-located laboratories and shared core facilities, integrated university hospitals that enable clinical translation, and on-campus prototyping and fabrication spaces. Proximity to ministries, regulators, and major industrial zones in Greater Cairo streamlines partnerships, site access, and recruitment. Research is supported by competitive national programs in Egypt as well as international sponsors and development agencies. A dedicated technology transfer office manages IP, licensing, sponsored research, and supports startup formation.