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Functions And Mechanisms Of Ultraosund In Soy Protein Isolate SPI Pectin Nanno...

Functions And Mechanisms Of Ultraosund In Soy Protein Isolate SPI Pectin Nannoemulsion Preparation According to the European Commission, in 2050, functional foods will constitute a substantial part of foods on the EU market, which will largely rely on the innovation in improved additives. Nanoemulsions are under investigation a... ver más

28/03/2023

TEAGASC AGRICULTU...

197K€

Presupuesto del proyecto: 197K€

Líder del proyecto

TEAGASC AGRICULTURE AND FOOD DEVELOPMENT AUT... No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2023-03-28

MSCA-IF-2019: Individual Fellowships

I+D

Cerrada hace 5 años

0% 100%

Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

1 Participantes

TEAGASC AGRICULTURE AND FOO...

196.59K€ | Lider

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Duración del proyecto: 34 meses Fecha Inicio: 2020-04-29
Fecha Fin: 2023-03-28

Líder del proyecto

TEAGASC AGRICULTURE AND FOOD DEVELOPMENT AUT... No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 197K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto According to the European Commission, in 2050, functional foods will constitute a substantial part of foods on the EU market, which will largely rely on the innovation in improved additives. Nanoemulsions are under investigation as a mechanism for the delivery of bioactives to food systems, and are found to have benefits such as improving the taste and bioavailability of numerous ingredients. Recently, protein-polysaccharide complexes and conjugates are being developed for use in the creation of nanoemulsions. However, poor functionality and low production efficiency greatly limit their industrialisation. Therefore, this study proposes to introduce ultrasound technology to complexes/conjugates preparation, aiming at obtaining innovative nanoscale additives with strengthened efficiency and properties. This project will be carried out during a 2-year period at Teagasc with a 3-month secondment in Trinity College Dublin. Soy protein isolate (SPI) and pectin are selected as wall materials for nanoemulsion preparation. Firstly, they will be modified to generate simpler segments for electrostatic or Maillard reaction and the optimum structures for different reactions will be determined (WP1). Then, ultrasound will be applied respectively to electrostatic and Maillard reaction; its free radical and mechanical effects will be studied (WP2). Finally, the delivery properties of ultrasound-prepared SPI-pectin complexes/conjugates will be investigated with β-carotene as a core material, and the effect of the formation mechanisms of nanoemulsions on their functionalities will be analysed (WP3). Results of this study will contribute to the industrial applications of ultrasound in food additive production, thus promoting the development of high-tech functional foods in the EU, and advancing the goal of sustainable production of food proposed in Horizon 2020.

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