As reported by NutraIngredients-USA in October, the Nutrasorb bioactive sorption technology works by impregnating soybean flour with antioxidant-rich blueberry or cranberry extracts.
Rutgers University researchers published their findings in Food Chemistry (doi: 10.1016/j.foodchem.2011.09.103) that indicated that 1.4 grams of blueberry-impregnated defatted soybean flour provides the same polyphenol content as 73 grams of fresh blueberries.
Similarly, 1 gram of the cranberry-impregnated defatted soybean flour has the equivalent polyphenol content as three 8 ounce glasses of cranberry juice.
During a presentation of some of his group’s findings at the SupplySide West event in Las Vegas, Nutrasorb’s chief scientist Dr Ilya Raskin explained that the team is working with industrial partners to further develop the Nutrasorb technology.
Dr Bertold Fridlender, president and CEO of Nutrasorb, said that the company’s “transformational and proprietary Nutrasorb technology” is currently being evaluated by “many of the most innovative companies in the food, supplement, cosmetics and medical food industries as a delivery vehicle for naturally concentrated bioactive compounds from fruit and other plant materials”.
Michael Sorenson, president and general manager of Milne Fruit Products said the new partnership is an “important step forward” in the company’s development of ingredients delivering health and wellness benefits to consumers.