Rosa Damascene (Organic Nanoemulsion)

Innovators:

Dr. Hamed Ahari, Dr. Sarah Allahyaribeyk, Dr. Amirali Anvar, Eng. Mehdi Rahimian, Dr. Sima Moradi, Mr. Soroush Rahimian and Mr. Emad Neishaboori from IAU, Science and Research Branch

Owners of the innovation:

Rosa Damascene (Organic Nanoemulsion) / Talashgaran Santa va Tejarat Aria Company

Acknowledgment: Congratulations on being one of the pioneer innovators who have obtained the IFIA Innovation Standard certificate (IIS).

Following your inquiry for an IIS certification, the jury board evaluated your application according to the criteria. And after the assessment and examinations, your innovation was granted with IFIA Innovation Standard Grade C.

IFIA hopes that by having this certification, you will take an essential step in the commercialization of your innovation. Also, by entering international markets, you can contribute to the realization of the global slogan: Generating wealth through innovative knowledge.

The Rosa damascene, which has a long-standing place in poetry and literature, has now found unparalleled value in agriculture, medicine and exports. This flower is cultivated for the first time in Iran and in addition to its medicinal properties, it has very high antibacterial and antioxidant properties. Its antioxidant properties are related to the presence of vitamin E, vitamin A and vitamin C.
Production of Rosa damascene Nanoemulsion is one of the valuable products through essential oils, roses and dried buds in the target markets including European countries and the Persian Gulf. China, Germany, India, Italy, UAE, Afghanistan, Pakistan, Hong Kong, China, Spain and has the most potential. Mohammadi flowers are in stock in Asia.

In order to increase the shelf life of this product and to maintain the nutritional quality facilitate its use in the formulation of food products and create added value, Rosa damanscene nanoemulsion production techniques can be used. Nanoemulsions are produced in two general categories: high energy methods and low energy methods. The use of ultrasonic technique, which is one of the high-energy methods, is recommended due to lower energy consumption, use of less emulsifier amounts and production of a more uniform emulsion with smaller droplet size.

With respect to the uniqueness of the product in the food science and engineering industry and the particular production technology, which is already registered in the US patent, the possibility of introducing and importing this valuable product to the EU countries can be achieved, provided that the product’s standard innovation is confirmed.
Moreover, twelve years of research activities at university and several related research institutes in the field of nanotechnology has led to high productivity and product’s efficient convert ability.