Patents at the University of Kelaniya represent the university's commitment to innovation and the advancement of research that has practical applications. By encouraging faculty and researchers to develop new inventions and technologies, the university fosters a culture of creativity and entrepreneurship. Each patent not only signifies a breakthrough in various fields but also underscores the university's role in contributing to societal development through applied research. The patenting process supports the protection of intellectual property, facilitates partnerships with industry, and promotes the commercialization of novel ideas. Through this initiative, the University of Kelaniya aims to bridge the gap between academic research and real-world impact, contributing to economic growth and the betterment of communities.

WO2022079539 - CINNAMON BASED DIETARY SUPPLEMENTS, AND PROCESS OF PREPARATION THEREOF

A method for preparing a cinnamon-based dietary supplement, and its composition thereof is provided. The method includes contacting cinnamon species extract with water at a pressure range of 0.07 MPa to 0.1 Mpa, for a period of 7 - 12 minutes to obtain a suspension; fractionating the suspension to obtain a phytochemical extract; incubating the phytochemical extract along with millet flour, at a temperature range of 10℃ - 20℃ for 0.5 to 2 hours at 100 – 300 rpm to form a mixture; and drying the mixture to a temperature range of 37℃ - 55℃, to obtain the dietary supplement. The dietary supplement includes cinnamon species-based polyphenols, cinnamon species-based proanthocyanidins, millet flour and optionally one or more food additives for treating a disease or disorder.

Inventors Senior Professor Bimali Jayawardena, Ms. H G Nadini Dewangani, Mrs. W A N M Wariyapperuma

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WO2022180445 - A METHOD FOR IMPROVING THE SHELF LIFE OF FOOD PRODUCTS USING COCONUT PARING RESIDUE EXTRACT (CPRE)

A method of improving a shelf-life of a food product is described. The method includes adding to the food products, a food preservative, wherein the food preservative comprises a coconut paring residue extract (CPRE), and wherein the CPRE comprises 2-4 (w/v) % phenolic compounds. The food products include edible oils, meat, egg-based food products, baked products and any combination thereof. The CPRE of the present disclosure also finds application in imparting a thermal stability, an oxidative stability, and a color stability to the food products.

Inventors Senior Professor Kapila Seneviratne, Professor Nimanthi Jayathilaka

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WO2022189847 - SYSTEM AND METHOD FOR ADDRESSABLE DATA COMMUNICATION USING RADIO FREQUENCY COMMUNICATION

System and methods for addressable data communication based on Radio Frequency (RF) wireless communication is disclosed. The system includes at least one controller device configured to control an appliance, at least one sensor device communicatively coupled to the appliance and configured to monitor the appliance, at least one node, communicatively coupled to the at least one sensor device and the at least one controller device, configured to receive sensor data and control the at least one controller device, at least one gateway, communicatively coupled to the at least one node through a bi-directional long-range and low power RF wireless communication, the at least one gateway configured to transmit and receive the addressable data. The at least one node is configured to wirelessly communicate the addressable data to the at least one gateway upon verification of request made by the gateway or deviations from reference value identified in the sensor data.

Inventors Senior Professor S R D Kalingamudali, T N Gurusinghe, L D P S Jayasekara, H E Wijesooriya, R M I U Rajapaksha, P L A K Piyumal, J A Seneviratne, A L A K Ranaweera, K M D C Jayathilaka, L B D R P Wijesundera

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