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.
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
