Raspberry ice cream from tree bark? In Croatia a new method is being developed

Raspberry ice cream from tree bark? Study on a new method for synthesizing raspberry flavour additive from a cheaper, sustainable source.

Researchers from the University of Zagreb are developing a groundbreaking eco-friendly method for producing raspberry ketone, a crucial ingredient in dietary supplements and food flavouring.

This innovative approach seeks to revolutionise the industry by using natural proteins (enzymes) to transform renewable raw materials into industrial products safe for consumption.

Backed by extensive research and mathematical modelling, the method promises high productivity, cost-effectiveness and potential for large-scale application.

Zagreb, 21/10/2024 – Researchers at the University of Zagreb in Croatia, led by Emerik Leaković, are developing a new method to obtain raspberry flavouring additive (raspberry ketone).

This breakthrough provides a more sustainable and efficient alternative to current production methods and promises high yields while maintaining product safety.

Raspberry ketone is widely used as a flavouring agent in food and cosmetics, two industries that could benefit from this discovery to lower production costs and reduce environmental impact.

It is also used as a dietary supplement to regulate body weight, it can promote skin elasticity and hair growth, and has been shown to have liver and lung protection properties.

Isolation of this compound directly from raspberries is complicated and the process yield is very low. Another method uses microorganisms, which is not very efficient and can produce unwanted byproducts.

The traditional approach for the synthesis of raspberry include chemical synthesis but since the product cannot be labelled as “natural,” it is less desirable for the food industry. 

This alternative approach uses birch bark, a byproduct of the paper and furniture industries rich in raspberry ketone precursors, as the raw material.

(Photo: Scienseed)

Since this process repurposes waste from other industries it is a fully sustainable source, and it can be converted into pure raspberry ketone through a two-step process with very high efficiency. 

In this study, the researchers optimized the first step of this process: the production of raspberry ketone precursors from birch bark. After thorough testing, the study brought forward the specific proteins that worked best for the process, as well as the best conditions to carry out raspberry ketone synthesis. 

This new method promises to outperform traditional techniques in productivity, according to mathematical models. The study shows that this new approach using proteins to speed up chemical reactions could be a feasible and cost-effective solution for large-scale raspberry ketone production. 

This process is environmentally friendly, reduces waste and lowers overall carbon emissions, making it an attractive option for companies focused on sustainability. It’s also cost-efficient, using birch bark to reduce raw material expenses while supporting waste reduction.

The scalability of the process has been confirmed through mathematical models as well, ensuring the growing demand for raspberry ketone to be met. 

This research highlights the potential of using natural resources for the efficient and eco-friendly production of valuable industrial compounds. Future research could expand this method to produce even larger quantities, making the production of food, health and wellness products easier and more affordable.

Publication: https://pubs.acs.org/doi/full/10.1021/acssuschemeng.4c05889