HEИндивидуална стипендия2026–2028

SUSPREB · Sustainable production of prebiotics from agro-industrial waste/residues using enzymes: Toward eco-friendly functional food ingredients

„Хоризонт Европа“ — Действия „Мария Склодовска-Кюри“

Период
2026-09-01 → 2028-08-31
Финансиране от ЕС
194 075 €
Участници
1
Схема
HORIZON-TMA-MSCA-PF-EF

Линиите свързват координатора с партньорите.

Накратко на български

Растителни отпадъци от хранителната индустрия, като остатъци от лен и вино, се преработват с ензими за създаване на пребиотици. Тези съставки помагат за подобряване на здравето на червните бактерии и намаляват количеството отпадъци в природата.

Този кратък обзор е генериран от изкуствен интелект

Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.

Цел на проекта

The SUSPREB project addresses the complex interplay between diet, gut microbiota, and gastrointestinal health by developing novel, plant-based prebiotics derived from agro-industrial residues (AIR). This multidisciplinary initiative brings together food science, microbiology, enzymology, and gastrointestinal research expertise to explore sustainable, biotechnology-driven solutions for enhancing public health. Leveraging underutilized by-products (such as black cumin and flax meals, wine stalks, pomace, and lees), rich in unique polysaccharides, oligosaccharides, and phenolic compounds, SUSPREB aims to transform waste into high-value functional ingredients.The project has three key objectives: (1) to develop innovative, cost-effective enzymatic processes for fractionating AIR and extracting multifunctional bioactive compounds, including emerging prebiotics with potential antioxidant and antidiabetic properties; (2) to characterize the structural and functional properties of these compounds using in silico, in vitro, and advanced analytical methods to establish structure-activity relationships; and (3) to integrate the resulting prebiotics into functional food matrices, particularly plant-based dairy alternatives, with thorough evaluation of their stability, bioactivity, sensory attributes, and health-promoting effects.SUSPREB exemplifies sustainable innovation in the food and health sectors. It advances the valorization of food industry by-products, fosters the bioeconomy, and supports climate change mitigation. The project’s holistic approach and strong cross-disciplinary collaboration promise not only to reduce waste and improve resource efficiency but also to contribute significantly to the development of personalized, microbiota-targeted nutritional interventions.

Оригинален текст от CORDIS (на английски).

Участници

  • AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS · MadridКоординаторИспания

Връзки

Данни: CORDIS, © Европейски съюз