TECHNOLOGY GENERATOR

Central Mindanao University (CMU)
Project Leader: Dr. Jose S. Valmorida

THE PROBLEM

The rising prevalence of health issues such as diabetes, obesity, coronary heart diseases, and foodborne illnesses is compelling consumers to seek out food products that are not only healthier and more nutritious but also tailored to address specific health concerns. With a relative global increase in these health concerns, developing functional foods is one way to provide healthy options for consumers.

THE SOLUTION

In an initial study by the CMU – Tuklas Lunas Development Center funded by the Department of Science and Technology titled “Exploring the Potentials of Philippine Ferns and Lycopods as Therapeutics for Chronic Inflammation and Cancer,” three fern species exhibited antioxidant activity in functional food that surpassed that of ascorbic acid by over 100%. The same study also identified bioactive components, including polyphenols, flavonoids, phthalates, and terpenoids that have the potential for anti-inflammatory and cardiovascular effects by reducing blood cholesterol levels and inhibiting low-density lipoprotein-cholesterol (LDL-C) oxidation.

Based on those preliminary results, CMU-TLDC created an innovative and beneficial fern powder from selected fern species through the “OPTIFern: Optimization, Packaging, Technology, and Innovation of Functional Food Products from Ferns” program. Dr Jose S. Valmorida’s project utilized the fern powder in the production of crackers, yogurt drinks, tea, nutribar, and gummy candy. The resulting products underwent various analyses, including physicochemical, antioxidant and phytochemical, COX inhibition assay, sensory evaluation, and nutritional and microbiological analyses. Results of these analyses have shown that fern powder has excellent potential to be used as a functional ingredient in support of treating inflammation with diminished side effects. The nutritional and mineral composition demonstrated a favorable presence of essential nutrients and can be a valuable source of minerals, energy, and protein. The physicochemical and microbiological characteristics of the products were also found to meet the standards established by both the FDA and Codex Alimentarius.

Moreover, the outcomes of the market survey revealed that consumers prefer the following products in order: fern crackers, yogurt drink, gummy candy, ready-to-drink tea, and fern nutribar. This suggests significant economic potential attributed to their health benefits, innovative nature, availability of suitable raw materials, and versatility.

TECHNOLOGY DEVELOPMENT STATUS

The technology is currently at Technology Readiness Level (TRL) 4, with patents and/or utility models filed.

MARKET VIABILITY

A market survey was already conducted through this project. The respondents positively perceived the pricing of each product and expressed willingness to purchase innovative fern-based products. Thus, indicating that the suggested fern-based products hold promise for market success.

The proposed price for a 250g pouch of fern powder is ₱700.00. The Fern Gummy Candy (100g bottle) is available for ₱160.00, the Fern Cracker (28g) for ₱17.25, and the Fern Yogurt Drink (75ml) for ₱50.25.

CURRENT NEEDS

The technology owners are conducting promotional activities and are actively seeking product investors or adopters. Interested parties may send letters of intent to contact details provided below.

CONTACT DETAILS

Central Mindanao University – Intellectual Property and Technology Business Management (CMU-IPTBM)
G/FUniversity Town, 8710 Musuan, Maramag, Bukidnon
Person-in-charge: Dr. Jonathan W.L. Salvacion
iptbm@cmu.edu.ph