MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202621113198 A) filed by Symbiosis International Deemed University on September 21, 2026, for Spirulina-Enriched Indian Blackberry Popsicle Composition And Method Of Preparation With Seed Waste Valorisation.
Inventors include Dr. Radhika Prashant Hedaoo; Ms. Suchetana Chatterjee; and Mansi Patil.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: ABSTRACT SPIRULINA-ENRICHED INDIAN BLACKBERRY POPSICLE COMPOSITION AND METHOD OF PREPARATION WITH SEED WASTE VALORISATION The present invention discloses a functional frozen popsicle composition comprising Indian blackberry (Syzygium cumini) pulp, spirulina (Arthrospira platensis) powder, sugar, a spice blend comprising ginger powder, black pepper, cumin powder and black salt, citric acid, and potable water. The Indian blackberry pulp naturally masks the characteristic colour and off-flavour of spirulina, resulting in a nutritionally enriched frozen confection with improved sensory acceptability. The composition provides protein, iron, vitamin A, vitamin C and magnesium while containing substantially lower sugar than conventional fruit-based popsicles. The invention further discloses a process for preparing the composition by pulping and straining Indian blackberry, preparing a spiced sugar syrup, cooling, incorporating spirulina, moulding and freezing. The process additionally includes valorisation of Indian blackberry seed waste by drying and grinding the separated seeds to obtain a functional seed powder, thereby adopting a zero-waste approach. The invention provides a clean-label, nutrient-rich frozen confection suitable for health-conscious consumers and institutional nutrition applications. [
Disclaimer: Curated by HT Syndication.
