Zagreb, Croatia – A team of researchers at the University of Zagreb, led by Emerik Leaković, is pioneering a sustainable approach to producing raspberry ketone, a key flavor additive in food and cosmetics. This innovative method utilizes natural enzymes to convert renewable raw materials into a safe, consumable product, offering a promising alternative to conventional production techniques.
Raspberry ketone is widely sought after for its applications in dietary supplements and beauty products, known for its potential benefits, including weight regulation and enhanced skin elasticity. However, traditional extraction methods from raspberries are often inefficient and yield low quantities. Current methods using microorganisms can produce unwanted byproducts, while chemical synthesis fails to meet the growing demand for “natural” labeling.
The researchers’ new approach repurposes birch bark—a byproduct from the paper and furniture industries—as a rich source of raspberry ketone precursors. This two-step process not only utilizes waste materials but also ensures high efficiency in producing pure raspberry ketone. Initial findings demonstrate that specific proteins significantly enhance the synthesis process under optimized conditions.
Mathematical models indicate that this method could achieve higher productivity than traditional techniques, making it a viable and cost-effective solution for large-scale production. Additionally, the environmentally friendly nature of this process lowers carbon emissions and reduces overall waste, aligning with the increasing demand for sustainable practices in the food and health sectors.
As the study progresses, the researchers aim to expand this method for even greater production capabilities, positioning it as a transformative solution for the flavor industry and beyond.
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