MUMBAI, India, Aug. 10 -- Intellectual Property India has published a patent application (202611073818 A) filed by Noida Institute Of Engineering And Technology Niet on June 14, 2026, for Microencapsulated Egcg Composition For Inhibiting Acrylamide Formation In Thermally Processed Foods.
Inventors include Dr Mansi Mishra; and Dr Richa Mittal.
The application for the patent was published on July 31, 2026, under issue no. 31/2026.
Abstract: Acrylamide is a probable human carcinogen generated in carbohydrate-rich foods during thermal processing via the Maillard reaction. Epigallocatechin gallate from green tea inhibits acrylamide formation by scavenging reactive carbonyls but undergoes oxidation to o-quinones that paradoxically promote acrylamide via the 3- aminopropionamide pathway under elevated temperature, alkaline pH, and metal ion conditions. The present invention discloses a microencapsulated EGCG composition within a gum arabic-maltodextrin shell matrix co-encapsulated with citric acid and disodium EDTA, prepared by spray-drying. The formulation achieves 88 percent encapsulation efficiency, retains 80 percent EGCG activity after heating at 180 degrees Celsius, reduces o-quinone formation by 69 percent, and achieves 82 to 87 percent acrylamide inhibition across pH 6 to 7. Multiple embodiments including dry powder additives, oil-dispersible formulations, and spray applications enable deployment in fried, baked, and roasted food products with shelf stability exceeding six months.
Disclaimer: Curated by HT Syndication.
