Personalised Plant-Based Nutritional Product With Pascalization And Vacuum Coating
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Solution Overview
Problem
Conventional food production methods, including functional food products, often fail to consider individual genetic and health status variations, leading to inconsistent bioactive compound content and effectiveness in preventing chronic diseases, as they prioritize mass production and stability over personalized nutritional benefits.
Innovation Solution
A method that determines a recommended plant-based nutritional product based on individual health data, including phytochemical levels, gene expression, and microbiome analysis, to formulate a product that adjusts phytochemical concentrations and maintains their bioactivity through pascalization and vacuum coating, ensuring effective health benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If mass production methods are used for functional food products, then production capacity and production speed are improved, but the content of bioactive components deteriorates due to thermal degradation and oxidation
Solution Approach 1:
The patent applies preliminary action by performing vacuum coating on the nutritional product before packaging and storage. This creates a protective barrier that prevents oxidation and thermal degradation of bioactive components during subsequent storage and handling, thereby preserving bioactive content while allowing efficient mass production
Solution Approach 2:
The patent uses vacuum coating to create an inert environment around the nutritional product, isolating it from oxygen and other reactive substances. This inert barrier prevents oxidative degradation of heat-sensitive and oxygen-sensitive bioactive compounds during mass production and storage processes
2Reliability
If high temperatures are used during production to ensure product safety, then germ-free status is achieved, but bioactive ingredients deteriorate due to thermal breakdown
Solution Approach 1:
The patent applies preliminary action by vacuum coating the nutritional product before final packaging. This protective layer is applied in advance to shield bioactive ingredients from thermal degradation during subsequent heating processes used for sterilization and safety assurance
Solution Approach 2:
The vacuum coating acts as an intermediary protective layer between the bioactive ingredients and the high-temperature environment. This barrier reduces direct thermal exposure to sensitive compounds while still allowing the product to undergo necessary heat treatment for safety
3Ease of operation
If conventional food production prioritizes mass availability and production speed, then product accessibility is improved, but care to avoid hot spots and oxygen exposure is reduced, causing bioactive ingredient breakdown
Solution Approach 1:
The patent applies preliminary action by vacuum coating the nutritional product before distribution and storage. This pre-applied protective layer ensures that even during rapid mass production and distribution, bioactive ingredients are shielded from oxidation and thermal hot spots without requiring slower, more careful processing
Solution Approach 2:
The patent converts the potentially harmful effects of rapid mass production (thermal hot spots, oxygen exposure) into manageable conditions by applying vacuum coating. The coating transforms the harsh production environment into a controlled atmosphere that preserves bioactive ingredients even during high-speed manufacturing
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method provides a personalized plant-based nutritional product that effectively increases resistance against chronic diseases, reduces disease risk, and alleviates symptoms by maintaining high phytochemical bioactivity and bioavailability, even after storage, with minimal loss of active compounds.
Implementation Method 1
maintains their bioactivity through pascalization and vacuum coating
Implementation Method 2
maintains their bioactivity through pascalization and vacuum coating
Data Source
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AI summary
The invention relates to a method for determining a recommended functional nutritional product for an individual person based on health data of that person, wherein a) one or more health data of the person are provided, said health data comprising a content of at least one phytochemical, preferably a plurality of phytochemicals, in a blood sample of the person; b) said health data are compared with recommended health data; c) one or more plant-based nutritional product ingredients are selected for the recommended food product on the basis of the recommended health data, said ingredients containing phytochemicals; and d) the functional nutritional product is formulated from said one or more plant-based nutritional product ingredients, which recommended functional nutritional product is plant-based.