FamousSPNP · Functions And Mechanisms Of Ultraosund In Soy Protein Isolate (SPI)-Pectin Nannoemulsion Preparation
Horizon 2020 — Marie Skłodowska-Curie Actions
- Duration
- 2020-10-01 → 2023-03-28
- EU contribution
- €196,591
- Participants
- 1
- Scheme
- MSCA-IF
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Results in brief
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 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. Soy protein isolate (SPI) and pectin are selected as wall materials for nanoemulsion preparation. The objectives of this project include: (1) To clarify the structure-function relationships of SPI-pectin complexes/conjugates and determine the optimum structures for electrostatic reaction and Maillard reaction respectively (2) To prepare SPI-pectin complexes/conjugates using US treatment and illuminate the potential mechanisms (3) To elucidate the effect of the formation mechanisms of nanoemulsions on their delivery functions The results of this project will contribute to the industrial applications of ultrasound in food additive production, which, in turn, will promote the development of high-tech functional foods in the EU, and advance the goal of “sustainable production of food” proposed in Horizon 2020.
Data: CORDIS, © European Union
Project objective
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.
Original text from CORDIS.
Participants
- TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY · CarlowCoordinatorIreland
Links
Data: CORDIS, © European Union