MUMBAI, India, Jan. 2 -- Intellectual Property India has published a patent application (202541122320 A) filed by Dr. N. G. P. Arts And Science College, Coimbatore, Tamil Nadu, on Dec. 5, 2025, for 'optimizing the formulation and production of psychobiotic food products for cognitive health.'
Inventor(s) include Ms. Anjali M; Ms. Hemavarshini M; Ms. Priyaalini G; Ms. M. Rakeshwari; and Ms. Kanishka B.
The application for the patent was published on Jan. 2, under issue no. 01/2026.
According to the abstract released by the Intellectual Property India: "This project focuses on the development and optimization of a psychobiotic food product- tempeh fortified with spirulina-to enhance cognitive health through gut-brain modulation. Tempeh, a traditional Indonesian fermented soybean product, was enriched with spirulina, a nutrient-dense microalga known for its protein, vitamins, and antioxidant properties. The process involved standardizing ingredients, fermentation conditions, and incorporating Rhizopus oligosporus culture with spirulina to improve nutritional quality and sensory acceptability. Among several variations, the optimized formulation (V2) achieved superior sensory scores in colour, flavour, texture, and overall acceptability. Nutritional analysis confirmed high protein, fibre, and micronutrient content, making the product a functional and affordable dietary option. Psychobiotic potential was targeted through enhanced fermentation, supporting beneficial gut microbiota and cognitive health. The study demonstrates that tempeh fortified with spirulina can serve as a cost- effective, shelf-stable, and nutritionally rich functional food, contributing to improved dietary diversity and the acceptance of psychobiotics in mainstream consumption."
Disclaimer: Curated by HT Syndication.
