MUMBAI, India, Aug. 24 -- Intellectual Property India has published a patent application (202641095593 A) filed by Anagha V; Nithish S; Ratish S N; Shubitshaa V; and Akshaya A on August 07, 2026, for Development And Evaluation Of A Natural Food Preservative From Plectranthus Amboinicus (indian Borage) Leaf Extract.
Inventors include Anagha V; Nithish S; Ratish S N; Shubitshaa V; and Akshaya A.
The application for the patent was published on August 21, 2026, under issue no. 34/2026.
Abstract: The present invention relates to the development of a natural food preservative composition derived from the leaf extract of Plectranthus amboinicus (Indian Borage). More particularly, the invention provides a plant-based preservative with significant antimicrobial and antioxidant properties for improving the shelf life and safety of food products. The leaf extract is prepared using suitable extraction solvents such as water, ethanol, or methanol to isolate bioactive compounds including phenolics, flavonoids, terpenoids, tannins, and essential oils. These phytochemicals exhibit inhibitory activity against common food spoilage and pathogenic microorganisms while reducing oxidative deterioration in food systems. The preservative composition may be incorporated directly into food products or applied as a surface treatment for fruits, vegetables, meat, dairy products, and processed foods. The invention further includes phytochemical screening, antimicrobial evaluation using agar well diffusion techniques, antioxidant assays, and shelf-life studies to determine the effectiveness of the extract under different storage conditions. The developed formulation serves as an eco-friendly, biodegradable, cost-effective, and consumer-safe alternative to synthetic chemical preservatives, thereby reducing food spoilage, minimizing health concerns associated with artificial additives, and promoting sustainable food preservation practices. The invention is suitable for application in the food processing, biotechnology, agricultural, and nutraceutical industries, offering an effective natural preservation strategy while maintaining the nutritional quality, sensory characteristics, and microbiological safety of food products.
Disclaimer: Curated by HT Syndication.
