Maroon's unique food preservation technology relies on protecting protein folding by reorienting water molecules around delicate proteins to prevent aggregation and denaturation. Maroon has the technology to visualize changes in protein structure and hydration to guarantee that molecular chaperones are protecting proteins from everyday environmental damage. By altering water structure surrounding proteins, the melting temperature and unfolding/refolding kinetics are shifted. While this can be accomplished in several ways, what is unique about Maroon’s approach is the capability of selectively altering the conformation of denatured proteins while not altering the conformation and function of normal proteins.
Note pronounced preservation of enzyme activity when poloxamer is present (top traces) compared to enzyme alone (bottom trace).
This translates to a dramatic reduction of the effects of production methods on food. Preserving protein structure keeps food tastier. Preserving cell membrane structure keeps food from wilting while retaining taste and moisture content. Maroon's technology eliminates the need for phosphate-based preservatives.
A) Sherbet after 10 freeze-thaw cycles. Large ice crystals are visible. B) Sherbet protected with P188 protein chaperones after 10 freeze/thaw cycles. Note the smoother consistency and reduced crystal size.
Not only does Maroon technology preserve protein structure and function through challenging environmental conditions, but it also reduces superoxide generation, which are formed during freeze-thaw cycles.
Free radical generation increases over time in control cells but addition of P188-based preservation agent reduces radical generation.
- Preserve meat protein structure
- Replace alarming preservatives such as phosphates
- Improve retention of flavor and mouth-feel of frozen foods
- Extend geographical and temporal range of food delivery