Electrocatalytic Synthesis of Dihydrochalcones
Electrocatalytic Synthesis of High-Intensity Sweetener Dihydrochalcones
Converting flavonoids like naringin and neohesperidin to the high-intensity sweetener dihydrochalcone compounds offers challenges that are difficult to address. Our technology is a cost-efficient way to create naringin and neohesperidin dihydrochalcone compounds that can be used to make high-intensity sweeteners.
Description of Technology
The current methods for converting the flavonoids naringin and neohesperidin to dihydrochalcone compounds are expensive and require the use of strong base such as potassium hydroxide. In addition, some conversion methods have draw-backs to the use of the final compound in foods and drink products. MSU researchers developed a new method of creating naringin dihydrochalcone and neohesperidin dihydrochalcone compounds through electrocatalytic hydrogenation. The method is placing a solution containing naringin and/or neohesperidin in a negatively charged electrochemical cell with palladium or another catalyst. A reaction will then follow, hydrolyzing the flavones to naringin- and/or neohesperidin dihydrochalcone compounds. Juices containing naringin and/or neohesperidin may also be used as-is in the electrochemical cell to remove bitter compounds and sweeten juices without separation.
- create a high-value sweetener from citrus waste products
- can be done directly on juice
- the process has a low cost of electricity and no usage of high-pressure hydrogen
- Process does not require basic conditions can be done directly on juice
- Potentially can be used on other chalcone substrates.
- Producing pure sweeteners for beverages, sweets, medications, etc.
- Sweetening citrus juices
Patent Pending PCT/US2020/025192
Licensing Rights Available
Full licensing rights
Inventors: Mikhai Redko, Christopher Saffron (https://www.egr.msu.edu/people/profile/saffron), James Jackson
Tech ID: TEC2018-0147
CONTACT Tom Herlache, firstname.lastname@example.org, 517-884-1656
For Information, Contact:
Michigan State University