Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He is the son of holocaust survivors. Nussinovitch served as a soldier in the October (Yom Kippur) and Lebanon wars and his heritage and the horrors of war have shaped his life, thoughts and attitudes. He studied Chemistry for a B.Sc. degree at the University of Tel-Aviv, and Food Engineering and Biotechnology for B.Sc., M.Sc. and D.Sc. degrees at the Technion-Israel Institute of Technology. Nussinovitch has worked as an engineer in several companies and has been involved in several research and development projects, at companies and universities in both the United States and Israel. His interests are focused on studying the physical properties of liquids, semi-solids, solids and powders, especially gums (hydrocolloids) and their uses, in addition to providing consulting services to industry.
Currently, Professor Nussinovitch is at the Hebrew University of Jerusalem. He is the leader of a large group of researchers working on theoretical and practical aspects of hydrocolloids, including: coating of cells and foods, specialized glues, developing different types of beads and capsules, specialized cellular solids and biological carriers for the food, packaging, water treatment, medicinal and biological control industries. Prof. Nussinovitch has developed a novel glossmeter for the measurement of glossy food surfaces, a crunchmeter for quality control and food development, apparatuses for the continuous monitoring of gel swelling and shrinking, and methods for the electrical drying of food particles. He is the sole author of the books: "Hydrocolloid Applications, Gum Technology in the Food and Other Industries" published in 1997 by Chapman and Hall, and "Water-Soluble Polymer Applications in Foods" published in 2003 by Blackewell. More than 100 reviewed research articles, ~20 patents or patent applications and custom-made apparatuses cover, in part, the achievements, ideas, inventions and solutions accumulated during his long journey. These many years of wandering through some simple and/or non-conventional uses of hydrocolloids in many fields have brought about a thorough understanding of when and how these fascinating materials can be used, particularly where less published information is available.
The intellectual property related to these areas belongs to the Hebrew University of Jerusalem. We are open to joint research projects, both local and international, in these or related fields. We are interested in selling ideas and technique, apparatus and product packages and are open to direct and open discussions regarding joint enterprises with businesses. In these areas, Yissum, the Technology Transfer Company of the Hebrew University of Jerusalem, accompanies and assists us. If you are interested please contact us and we will be happy to assist you.
Water-soluble gums are beneficial in many fields, including adhesives, agriculture, chemicals, construction-industry products, biotechnology, ceramics, cosmetics, explosives, food, paper, textiles, printing, inks, pharmaceuticals, leather and texturization, among others. A brief summary cannot adequately describe the ubiquity and usefulness of water-soluble gums in daily life.
a. Fruit texturization and crunchy fruit cellular products
b. Fractal analysis of porous surfaces
c. Multilayer sponges
d. Specialized, less conventional capsules
e. Methods for size reduction
f. Multilayerd, multitextured foods g. Drug delivery
h. Biological control
Protective coatings for foods, agricultural products and cells Temperature-stable liquid-core capsules
Cellular dry macro-capsules Sponges Composite cellular carriers
Biomaterials as carriers of denitrification bacteria for water treatment in aquariums
For many years we have studied coatings of fruits, vegetables, cheeses and meat products. We observed how the deterioration of mushrooms, fresh and dry garlic and flower corms was slowed by immediately coating them with edible biodegradable films. Studying the physical properties of the food surface, such as roughness and porosity (introducing into the food area apparatuses borrowed from the car industry, such as a roughness tester, and designing the first glossmeter for curved surfaces), preparing 3D maps of those surfaces (by using software and methods from topography), and understanding the interactions between the coating solution and the food, how to compose a coating solution and change its properties, such as wettability and penetration, and the best way to dry it, have all contributed towards preparing tailor-made coatings. A coating of transparent dried film should not alter the price per unit weight of the product, and by improving its gloss properties, can improve its market value. In our recent studies we have tried to deliberately introduce disturbances into the wax coatings to improve their functionality.
A. Nussinovitch (2000). Gums for coatings and adhesives. In: Handbook of Hydrocolloids. Phillips, G. and Williams, P. (Eds.) CRC, Woodhead Publishing Limited, Cambridge, England, pp. 347-367.
V. Hershko and A. Nussinovitch (1998). The behavior of hydrocolloid coatings on vegetative material. Biotechnology Progress, 14, 756-765.
S. Chen and A. Nussinovitch (2000). Galactomannans in disturbances of structured wax-hydrocolloid based coatings of citrus (easy peelers). Food Hydrocolloids, 14, 561-568.
We began with edible gum-based coatings for foods, and later developed more complex coatings for frog embryos and oocytes. The difference between coating and entrapping is the thickness of the coating layer, being very thin in the former, thick in the latter. Coatings were prepared to constitute a barrier to microbial contamination, to postpone embryo hatch to more developed stages, to slow embryo development without harming its biological activity, to serve as an energy-accumulating lens (for preserving eggs and embryos in cold solutions) and to facilitate embryo survival under harsh conditions, such as exposure to hazardous materials and mechanical damage. These studies could serve in the future as a springboard for successful transplantation and preservation studies with human embryos.
A. Nussinovitch, V. Hershko and H.D. Rabinowitch. Protective coatings for food and agricultural products, methods for producing same and products coated by same. U.S. patents #6,299,915 and #6,068,867 and Israeli patent #111495.
N. Kampf, C. Zohar and A. Nussinovitch (2000). Hydrocolloid coating of Xenopus laevis embryos. Biotechnology Progress, 16, 480-487.
Novel products are composed of a liquid core (fluid) coated by a hydrocolloid membrane with different properties, sizes and compositions can mimic grapes, different berries, caviar, and the like. The membrane can be tailored to different thicknesses and thermal stabilities. While their use in foods is obvious, enzymes and cells can also be included within the droplet and used for continuous fermentation, possible transplantation, slow release and other biotechnological processes.
A. Nussinovitch. Temperature-stable liquid cells. U.S. patent #6,099,876.
Hydrocolloid capsules are spongy moieties that can include active materials, microorganisms and/or enzymes within their cellular matrix and withstand UV radiation. Produced or embedded materials can be diffused in a controlled slow-release process. The macro-capsules are inexpensive, can easily be tailored for full control of shape and size, are easily formulated, applied and modified, and are compatible with bioactive agents. In addition to slow release of fungicides, germicides, and growth factors, macro-capsules can be produced for animal feed, as vitamin carriers, for biotechnological applications such as denitrification of water, for snack foods and for processes related to wine and the confectionery industry. For biological control, a special product, composed of hydrocolloids and including microorganisms or other biologically important materials such as chemicals and micronutrients, was developed. The resultant product can be dispersed in the soil, in water, or in aqueous solutions of fertilizers, including drip-irrigation and spraying.
C. Zohar (Perez), E. Ritte, L. Chernin, I. Chet and A. Nussinovitch (2002). Entrapment of Pantoae agglomerans by cellular dried alginate-based carriers. Biotechnol. Prog. 18, 1133-1140.
Hydrocolloids are combined and processed in many different patented ways to produce sponges with no nutritional value that are dry, with different degrees of dryness, porosity, taste, composition and color. Hydrocolloid sponges are compressible and can absorb liquids. The sponges are excellent matrices for the inclusion of proteins, carbohydrates, vitamins, microorganisms and many other compounds. They can serve as the basis for high- or low-calorie foods. In their compressed form, they can be an excellent potential food source in the air and space industry. The sponges can also be specifically designed to target a wide range of markets. With their high liquid-absorbing properties and high degree of compressibility, the sponges can be adapted for use as medicinal bandages, biodegradable diapers and hygienic pads.
A. Nussinovitch. Sponges from hydrocolloids and method for their production. Israeli patent #104,441 and US patent #6,589,328.
D. Rassis, I.S. Saguy and A. Nussinovitch (1998). Physical properties of alginate-starch cellular sponges. J. Agric. and Food Chem., 46 (8), 2981-2987.
Further developments in sponge technology have led to the production of complex cellular solids. These complexes are composed of a continuous matrix embedded with spherical particles of different sizes and compositions. The particles and matrix can be composed of different hydrocolloids. In general, these complexes can be used as novel carriers for slow release, immobilization agents, and food products and packaging materials.
With the booming interest in aquariums as a hobby and, consequently, the introduction of new exotic ornamental fish species, higher water-quality standards are required for those aquariums. Some fish species are unable to propagate or grow in water containing high nitrate levels, and those levels stimulate undesirable algal growth on the aquarium walls. Today, only a limited number of commercial biofiltration systems adapted to nitrate removal from aquariums are available. Moreover, problems are often encountered with those few commercially available filters, and there is therefore a need for denitrifying filters that are easy to operate and instantly and rapidly remove nitrate from aquariums. We designed novel beads which have potential applications in water-purification systems for aquariums. Denitrifying bacteria immobilized in a matrix composed of single or complex biopolymers and other ingredients were employed as reducing agents in the conversion of nitrate to nitrogen gas. These unique beads enable the incorporation of the bacteria at a high concentration and stability. Denitrifying activity was sustained over an extended period of time with limited loss of carrier texture. Pilot studies employing the beads have been successfully carried out in commercial-size aquariums.
J. van Rijn, A. Nussinovitch and Y. Aboutbul. Means and process for nitrate removal. U.S. patent #6,297,033, Israeli patent application 117783, European patent # 97914533.1.
Y. Tal, J. van Rijn and A. Nussinovitch (1997). Improvement of structural and mechanical properties of denitrifying alginate beads by freeze-drying. Biotechnology Progress, 13 (6), 788-793.
Y. Tal, A. Nussinovitch and J. van Rijn (2003). Nitrate removal in aquariums by immobilized denitrifiers. Biotechnol. Prog. 19 (3), 1019-1021.
We have succeeded in building a new type of glossmeter with the following attributes: the option to accurately check the gloss properties of non-flat surfaces, such as those of fruits and vegetables; the ability to change the angle of illumination; the use of a helium-neon laser for illumination; the ability to collect data from a three-dimensional body by scattered light beams in real time, special software for data analysis capable of computing the effects of reflected light from a curved surface. In other words, the computer gives a single number representing the gloss of the curved surface, by using appropriate analysis techniques.
A. Nussinovitch and E. Mey-Tal. Glossmeter. U.S. patent #6,018,396 and Israeli patent #109,033.
G. Ward and A. Nussinovitch (1996). Peel gloss as a potential indicator of banana ripening. Lebensmittel-Wissenchaft und-Technologie, 29 (3), 289-294.
A novel instrument has been developed that is capable of evaluating the crunchiness of food products such as cereals, waffles, snacks, noodles, sugar cubes, croutons, and more. Besides edible materials, it can also be applied to determine the "crunchiness" of other substances, such as biological and synthetic (e.g. packing) materials. The apparatus, which was described by "New Scientist" as an outstanding significant achievement, is based on the crushing of a test substance. The device can be attached to a conventional Universal Testing Machine, which is used to determine mechanical properties of semi-solid and solid foodstuffs as well as other materials. After the crushing has been performed, evaluation is carried out using an appropriate algorithm and a numerical result is obtained. The measurement is performed over a short time period and can be adapted to on-line use. Furthermore, an indication of the degree of humidity in the substance can be obtained.
A. Nussinovitch and E. Mey-Tal (1998). System for measuring the crispiness of material crunchmeter. U.S. patent #5,827,974.
This machine can follow continuous changes in the swelling and shrinkage of gels or other physical bodies, give information on changes in color reactions in real time, and follow changes at the microbial level of microorganisms as evidenced by loss of clarity. Special software and sample cells have been built for these purposes. The advantage of this apparatus is the continuous report it provides while tracing the aforementioned processes in real time.
A. Nussinovitch, N. Peleg and E. Mey-Tal (1995). Continuous monitoring of changes in shrinking gels. Lebensmittel-Wissenchaft und-Technologie, 28 (3), 347-349.
A custom-made apparatus was built in our lab to permit the electrical drying or partial drying of foods. The method has proven successful at an experimental level. Pieces of vegetables were contracted, showing a decrease in volume and weight of up to ~85% of their initial values. We are currently optimizing this method, scaling it up, studying its limitation and investigating of changes in enzymatic activity during and after operation. The commercial advantages of the method are its simple, quick, clean and inexpensive operation, drying without stiffening the tissue and control over changing the tissue's porosity. The new drying method could provide an alternative way of producing small pieces of dried vegetative materials for soups, to be mixed with spices and noodles, and for other food uses.
R. Zvitov and A. Nussinovitch (2001). Weight, mechanical and structural changes induced in alginate gel beads by DC electric field. Food Hydrocolloids, 15, 33-42.
A novel method and custom-made apparatus for testing the tack of pressure-sensitive adhesives and related materials were developed to simplify the measurement of bonding and debonding processes. Ease of execution and high reproducibility enable their use to study the experimental tack of adhesive materials.
O. Ben-Zion and A. Nussinovitch (2002). Testing the rolling tack of pressure-sensitive materials. Part I. Novel method and apparatus. J. Adhesion Sci. and Technol., 16 (3), 227-237.
O. Ben-Zion and A. Nussinovitch (2002). Testing the rolling tack of pressure-sensitive adhesive materials. Part II. Effect of adhered surface roughness. J. of Adhesion Science and Technology, 16, 597-617.