Native to the Atlantic Forest, dark in color and known for its antioxidant properties, the jabuticaba fruit had already demonstrated potential to aid in weight control and metabolic health in research developed at Unicamp. Now, a new technology derived from these studies expands the possibilities of applying the fruit, focusing on modulating the gut microbiota.
The new technology is the result of studies led by Professor Mário Roberto Maróstica Junior, from the Faculty of Food Engineering (FEA), on the benefits of phenolic compounds present in jaboticaba peel, which had already resulted in a previous invention. While the first technology demonstrated the effects of the fruit in controlling overweight and obesity, the new invention broadened the application by investigating its action on the intestinal microbiota. The results showed that bioactive compounds present in the fruit peel can act as prebiotics, that is, food for beneficial microorganisms in the gut.
The two technologies related to jabuticaba extract received patent protection and were licensed with the support and strategy of the Inova Unicamp Innovation Agency to Rubian Extratos , a Unicamp spin-off company created from the Desafio Unicamp entrepreneurship competition . Based on the first technology, the company developed and brought to market a jabuticaba extract for metabolic disorders in overweight people. In parallel, researchers at Rubian Extratos continued their studies to deepen their understanding of the mechanisms of action of the phenolic compounds present in the jabuticaba peel and their potential effects on the body.
Metabolic health and gut microbiota
Phenolic compounds are natural substances produced by plants and known for their antioxidant and anti-inflammatory properties . Because they act systemically in the body, researchers hypothesized that the observed benefits could also be related to the gut microbiota, the collection of microorganisms that inhabit the digestive tract and play an important role in human health.
A large portion of these compounds is concentrated in the jaboticaba peel, which represents between 30% and 45% of the fruit's weight and is normally discarded after processing. Utilizing this agro-industrial waste has allowed for expanded research into the potential health benefits of the fruit, transforming a previously discarded material into a source of bioactive compounds.
“We have partners who generate this waste and make the material available for research and technology development. This allows us to utilize a resource that would otherwise be discarded, fostering a more sustainable supply chain and reducing environmental impact. This has even led us to receive the Upcycled Gold Standard Certification in 2025 for the use of agro-industrial waste,” explains Eduardo Cesar Andreo Aledo, founding partner of Rubian Extratos.
To investigate the relationship between phenolic compounds and the gut microbiota, researchers used microbiota samples from obese individuals and evaluated the effects of jabuticaba extract on bacterial diversity. The results demonstrated an increase in bacteria associated with gut health and a reduction in potentially harmful groups, indicating that the compound may contribute to the balance of the intestinal ecosystem. The researchers also observed evidence of protection of the intestinal barrier against inflammatory stimuli, a condition frequently associated with obesity.
“The results broaden our understanding of the benefits of jabuticaba peel and reinforce its potential as a functional ingredient for promoting intestinal health,” says Aline Rissetti Roquetto, researcher at Rubian Extratos.
Part of the study was conducted with the aid of SHIME ( Simulator of the Human Intestinal Microbial Ecosystem ), a system that reproduces the conditions of the human gastrointestinal tract in the laboratory, simulating the stages of digestion. This tool allowed researchers to monitor the behavior of compounds present in jabuticaba throughout the digestive process and evaluate their effects on the intestinal microbiota under controlled conditions.
Marketing and regulation
Alongside the development of the technology, Rubian Extratos worked to expand the commercialization possibilities of the ingredient. The company obtained approval from the National Health Surveillance Agency (Anvisa) for the extract to be included on its positive list – substances previously evaluated and considered safe – a step that paves the way for its use in products in the industrial food supplement market.
Currently, the ingredient is already marketed to the compounding pharmacy segment, intended for preparation based on a doctor's prescription. With the new regulatory authorization, the company expects to expand its operations to the industrial market later this year, allowing the compound to be incorporated into products intended for the end consumer.
Rubian Extratos operates on a business-to-business (B2B) model, supplying the ingredient to companies interested in developing products using the technology. The extract, named Longevity, is sold in powder form and distributed to commercial partners.
In 2025, Longevity received the award for most innovative ingredient at Food Ingredients South America (FiSA) , a trade show focused on the food ingredients market. The FI Awards is an award presented during the trade show that recognizes creative and promising solutions in research and development for food and beverages.
How to license a technology
The development of the new technology illustrates a complete innovation cycle. After licensing the first patent related to the benefits of jabuticaba peel, Rubian Extratos deepened its research on the ingredient and generated new knowledge that resulted in a second patent application. In this process, Unicamp became a co-owner of the new technology, demonstrating how knowledge transfer can stimulate the development of new solutions and strengthen the partnership between university and company.
Inova Unicamp offers a technological showcase within the Unicamp Technology Portfolio . Companies and public or private institutions can license intellectual property developed at Unicamp, with or without exclusivity, such as patents, plant varieties, trademarks, software , and know-how . Contact and negotiation are conducted directly with the Unicamp Innovation Agency through the company connection form . Inova Unicamp also actively offers technologies to companies, with the intention of ensuring that the knowledge generated at the University reaches the market and society.
To learn about other technology licensing cases at Unicamp, visit the Inova website .
Inventors Award 2026
This is the 19th edition of the Inventors Award, organized by Inova Unicamp with the purpose of recognizing and valuing inventors engaged in the transfer of technologies from the University and in the creation of academic spin-off companies.
Award-winning inventors:
Aline Rissetti Roquetto (Rubian Extratos), Eduardo Cesar Andreo Aledo (Rubian Extratos), and Philipe dos Santos (Rubian Extratos) were awarded in the Licensed Intellectual Property category at the 2026 Inventors Award.
Inova Unicamp organized a series of tributes to commemorate the 2026 Inventors Award, including reports related to award-winning cases, available to read on the Inova Unicamp and Inventors Award websites.
On August 4th, Inova Unicamp will also host an in-person event, sharing success stories in intellectual property protection and technology transfer from the University. Register for free here.
The 2026 Inventors Award has the institutional support of Lumina , the Unicamp Endowment Fund, and is sponsored by ClarkeModet and FM2S.
Article originally published on the Inova Unicamp website.
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