Objectives
Design and optimization of the recovery of selected BACs, including phenolics, carotenoids and omega-3 fatty acids, in terms of yield and bioaccessibility with the use of novel technologies
The biofunctionality (in terms of bioaccessibility and bioavailability) of bioactive compounds (BACs) and how this can be linked to the food matrix, process, digestion system, and the human factors is an emerging scientific field. The objective of the proposal is to design and optimize the recovery of selected BACs including carotenoids and omega-3 fatty acids in terms of yield and bioaccessibility with the use of novel technologies. Furthermore, optimally recovered BACs will be encapsulated in different food model systems and their bioaccessibility will be assessed.
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Emerging and new technologies will be investigated in order to:
(i) Optimize BACs recovery (in terms of yield increase) from plant and animal origin by-products
(ii) Evaluate the effectiveness of the incorporation of BACs in food model systems
(iii) Assess the biofunctionality of BACs enriched food model systems and product prototypes
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High-pressure, pulsed-electric-fields and microwave assisted extraction will be applied to recover carotenoids from tomato skins/seeds and omega-3 fatty acids (EPA and DHA) from fish processing discards. Recovered BACs will be micro/nano encapsulated into food model systems. Nonthermal processing technologies (HP and PEF) will be evaluated alternatively to conventional thermal pasteurization processes during food product prototypes formulation and final processing. The effect of implemented novel technologies on BACs bioaccessibility will be investigated in food model systems and food product prototypes. The quantification of BACs increased bioaccessibility will be linked to a potential increase of BACs bioavailability.
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The overall objective is an extensive study of the effect of new technologies on the recovery and application of plant and animal origin BACs and their impact on the bioaccessibility of the optimized BACs in formulated food systems. The efficiency of plant and fish processing side streams as new sources of raw materials for the agro-food producing sector will be evaluated in the context of the circular bioeconomy strive.
