Projects & Partners
Patents & Publications
home    site map    send an e-mail
New generation natural functional food supplements for maximum effect

The production and processing of products belonging to the group of food supplements of the new generation using precisely controlled physical processes are based on many years of scientific research and the accumulated potential of the company. These products are manufactured in compliance with the highest quality and safety standards, while integrating the latest scientific knowledge in the production processes.


The claims presented in the product description are based on the data of scientific research in the field of biologically active plant components and the application of processing of these components in a low-temperature plasma environment for the improvement of positive properties.


Natural bioactive compounds and plant extracts consist of small amounts of additional nutritional constituents that provide both health benefits and enhanced nutritional value based on their ability to modulate one or more metabolic processes. Plant-based diets are extensively studied for their cardiovascular properties and effectiveness against cancer. Flavonoids, phytoestrogens, phenolic compounds, and carotenoids are some of the bioactive compounds that have been targeted in the prevention and systemic treatment of diseases including hypertension, atherosclerosis, and heart failure. These components are extracted from renewable sources, they are not dangerous to health, and sometimes they can even have a therapeutic effect. In addition, when using natural dyes, there are no problems related to the introduction of unwanted substances into the body or the environment. Their suitability for the treatment of various diseases is due to their antioxidant and anti-inflammatory properties.


The maximum positive effect can be ensured with minimal amounts of active substances (biologically active components) using advanced processing methods. One of them, and perhaps the most optimal, is processing in a low-temperature plasma environment. Low-temperature plasma technology is used not only for the destruction of harmful microbiological contaminants and for extending the shelf life of food products, but also for improving the properties of biologically active components of food products. Reactive species formed during low-temperature plasma treatment can not only contribute to an increase in the amount of nutritional and biologically active compounds, but also allow usage of lower amounts of bioactive components in food supplements without compromising their positive effects.


Nonthermal plasma-assisted enhancement and treatment of bioactive components can improve the benefits of food supplements in several ways:


1. Increased bioavailability: Nonthermal plasma treatment can break down complex molecules into smaller, more bioavailable forms. This can enhance the absorption and utilization of bioactive components in the body. For example, plasma treatment can break down proteins into smaller peptides, which are easier for the body to digest and absorb.


2. Enhanced antimicrobial activity: Nonthermal plasma can generate reactive oxygen and nitrogen species, such as ozone, hydrogen peroxide, and nitric oxide. These reactive species have strong antimicrobial properties and can help eliminate pathogens and spoilage microorganisms present in food supplements. By reducing microbial contamination, plasma treatment can improve the safety and shelf life of food supplements.


3. Preservation of nutritional quality: Nonthermal plasma treatment can inactivate enzymes and microorganisms that cause nutrient degradation in food supplements. It can help preserve the nutritional quality of vitamins, minerals, and other bioactive components by minimizing their degradation during processing and storage. This ensures that the nutrients retain their potency and effectiveness.


4. Increased stability of bioactive compounds: Some bioactive components are sensitive to heat, light, and oxygen, which can lead to their degradation over time. Nonthermal plasma treatment can protect these components from degradation by creating a controlled environment that minimizes heat exposure and oxidative damage. This helps maintain the stability and effectiveness of bioactive compounds in food supplements.


5. Improved sensory properties: Nonthermal plasma treatment can also enhance the sensory properties of food supplements. For example, it can reduce off-flavors and odors caused by microbial activity or oxidation. Plasma treatment can improve the overall taste, aroma, and appearance of food supplements, making them more appealing to consumers.


In summary, nonthermal plasma-assisted enhancement and treatment of bioactive components in food supplements can improve their benefits by increasing bioavailability, enhancing antimicrobial activity, preserving nutritional quality, increasing stability, and improving sensory properties. These advancements contribute to the overall effectiveness, safety, and consumer acceptance of food supplements.


Nonthermal plasma-assisted treatment potentially allows the use of lower amounts of bioactive components in food supplements without compromising their positive effects. Here's why:


1. Enhanced bioavailability: Nonthermal plasma treatment can improve the bioavailability of bioactive components by breaking them down into smaller, more readily absorbed forms. When bioactive components are more efficiently absorbed by the body, lower doses can be used to achieve the desired effects. This means that the same level of effectiveness can be achieved with a reduced amount of bioactive components.


2. Increased stability: By protecting bioactive components from degradation, nonthermal plasma treatment helps maintain their stability. This means that the bioactive compounds are less likely to degrade over time, allowing for a longer shelf life. With increased stability, lower amounts of bioactive components can be used in food supplements without compromising their positive effects.


3. Targeted action: Nonthermal plasma can selectively modify specific compounds or functional groups within the bioactive components, enhancing their activity while reducing the overall dosage required. This targeted action allows for a more efficient utilization of the bioactive components, leading to a reduction in the required dosage.


4. Synergistic effects: Nonthermal plasma treatment can potentially enhance the interactions between different bioactive components present in food supplements. This synergy can result in increased effectiveness, allowing for lower dosages of individual components while achieving the desired overall effect.


However, it is important to note that the specific effects of nonthermal plasma-assisted treatment on different bioactive components can vary depending on the specific compounds and the plasma treatment parameters used.

The technological solutions available at Amiagus, which are based on the creation of unique low-temperature plasma flow treatment equipment, are based on the use of functional coatings in the creation of innovative cellular plasma discharge modules. These modules, in turn, provide precise control of multiple plasma discharges in the module channels, with process control performed by a specially designed control system. Amiagus know-how, which we cannot disclose here, is also used in the development of equipment and process control system. The totality of these innovative solutions made it possible to create technology and equipment that allow the creation of food supplements that contain a minimum amount of active substances, but a maximum positive effect.


The statements in this text are based on scientific research data and publications. These papers provide further insights into the potential benefits of nonthermal plasma treatment in enhancing the bioactive components, nutritional quality, and microbial safety of food supplements. Also, these papers  delve into various aspects of nonthermal plasma treatment, including its effects on bioactivity, stability, sensory properties, and nutritional composition of bioactive components in food supplements. They provide valuable insights into the potential applications and benefits of nonthermal plasma treatment in the food and supplement industry.


1. Effects of Nonthermal Plasma Technology on Functional Food Components.  Aliyu Idris Muhammad Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China Xinyu Liao Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China Patrick Cullen Technological University Dublin. DOI: 10.1111/1541-4337.12379


2. Aadil, R. M., Zeng, X.-A., Han, Z., & Sun, D. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141, 3201–3206. https://doi.org/10.1016/j.foodchem.2013.06.008


3.  Abuajah, C. I., Ogbonna, A. C., & Osuji, C. M. (2015). Functional components and medicinal properties of food: A review. Journal of Food Science and Technology, 52(5), 2522–2529. https://doi.org/10.1007/s13197-014-1396-5  


4. Aguilo-Aguayo, I., Charles, F., Renard, C. M. G. C., Page, D., & Carlin, F. ´ (2013). Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit. Postharvest Biology and Technology, 86, 29–36. https://doi.org/10.1016/j.postharvbio.2013.06.011


5.  Aguilo-Aguayo, I., Gangopadhyay, N., Lyng, J. G., Brunton, N., & Rai, D. ´ K. (2017). Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. Innovative Food Science and Emerging Technologies, 42, 49–55. https://doi.org/10.1016/j.ifset.2017.05.006


6.  Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A. N. N., & Rodrigues, S. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science and Emerging Technologies, 32, 127–135. https://doi.org/10.1016/j.ifset.2015.09.001


7. Altemimi, A., Lakhssassi, N., Baharlouei, A., Watson, D., & Lightfoot, D. (2017). Phytochemicals: Extraction, isolation, and identification of bioactive compounds from plant extracts. Plants, 6(42), 1–23. https://doi.org/10.3390/plants6040042


8.  Alves Filho, E. G., Cullen, P. J., Frias, J. M., Bourke, P., Tiwari, B. K., . . . Fernandes, F. A. N. (2016). Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides. International Journal of Food Science and Technology, 51(9), 2034–2040. https://doi.org/10.1111/ijfs.13175


9. Amatore, C., Arbault, S., Ferreira, D. C. M., Tapsoba, I., & Verchier, Y. (2008). Vitamin C stimulates or attenuates reactive oxygen and nitrogen species (ROS, RNS) production depending on cell state: Quantitative amperometric measurements of oxidative bursts at PLB-985 and RAW 264.7 cells at the single cell level. Journal of Electroanalytical Chemistry, 615(1), 34–44. https://doi.org/10.1016/j.jelechem.2007.11.037


10. Amini, M., & Ghoranneviss, M. (2016). Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. LWT - Food Science and Technology, 73, 178–184. https://doi.org/10.1016/j.lwt.2016.06.014


11.  Apak, R., Ozy ¨ urek, M., G ¨ uc¨¸lu, K., & C ¨ ¸ apanoʇlu, E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of Agricultural and Food Chemistry, 64(5), 997–1027. https://doi.org/10.1021/acs.jafc.5b04739


12. Bajpai, M., Mishra, A., & Prakash, D. (2017). Antioxidant and free radical scavenging activities of some leafy vegetables. International Journal of Food Sciences and Nutrition, 56, 473–481. https://doi.org/10.1080/09637480500524299


13. Barba, F. J., Mariutti, L. R. B., Bragagnolo, N., Mercadante, A. Z., Barbosa-Cánovas, G. V., & Orlien, V. (2017). Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science and Technology, 67, 195–206. https://doi.org/10.1016/j.tifs.2017.07.006


14. Bevilacqua, A., Petruzzi, L., Perricone, M., Speranza, B., Campaniello, D., Sinigaglia, M., & Corbo, M. R. (2017). Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances. Comprehensive Reviews in Food Science and Food Safety, 17, https://doi.org/10.1111/1541-4337.12299


15. Buchner, N., Krumbein, A., Rohn, S., & Kroh, L. W. (2006). Effect of thermal processing on the flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry : RCM, 20(24), 3229–3235. https://doi.org/10.1002/rcm


16. Bußler, S., Herppich, W. B., Neugart, S., Schreiner, M., Ehlbeck, J., Rohn, S., & Schlüter, O. (2015). Impact of cold atmospheric pressure plasma on physiology and flavonol glycoside profile of peas (Pisum sativum ‘Salamanca’). Food Research International, 76, 132–141. https://doi.org/10.1016/j.foodres.2015.03.045


17. Coutinho, N. M., Silveira, M. R., Rocha, R. S., Moraes, J., Ferreira, M. V. S., Pimentel, T. C., … Cruz, A. G. (2018). Cold plasma processing of milk and dairy products. Trends in Food Science and Technology, 74, 56–68. https://doi.org/10.1016/j.tifs.2018.02.008


18. Cullen, P. J., Milosavljevi, V., Lalor, J., Scally, L., Boehm, D., Bourke, P., & Keener, K. (2017). Translation of plasma technology from the lab to the food industry. Plasma Processes and Polymers, 1–11. https://doi.org/10.1002/ppap.201700085


19. Dasan, B. G., & Boyaci, I. H. (2018). Effect of cold atmospheric plasma on inactivation of Escherichia coli and physicochemical properties of apple, orange, tomato juices, and sour cherry nectar. Food Bioprocess Technology, 11(2), 1–10. https://doi.org/https://doi.org/10.1007/s11947-017-2014-0


20. Galanakis, C. M. (2017). Nutraceutical and functional food components: Effects of innovative processing techniques. In M. Ball (Ed.), London: Elsevier Academic Press.