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Encapsulation of bioactive compounds from saffron for the development of functional food (SAFFROMFOOD)
Project
Project code: MRI-LBV-08-726-1030 SAFFROMFOOD
Contract period: 01.07.2019
- 30.06.2022
Purpose of research: Experimental development
The aim of the project is to examine methodologies for the valorization of saffron and its floral by-products as sustainable innovative sources for the development of high added-value food products. This will be carried out by considering a better use of raw materials, stable micro-nutrient dense ingredients, bioactive extracts and functional ingredients, combined with innovative and soft production and processing technologies. The tasks of the MRI in this project are concentrated in WP2 - ingredients processing. MRI will be responsible for the encapsulation of bioactive compounds, the improvement of bioactivity, solubility and stability of emulsions using biopolymers, and analysis on the effects of processing conditions. The delivery systems will be designed in a way that they can be added to different food products like dairy beverage or bakery products. Interactions between the delivery systems and food matrix components like proteins will be investigated and taken into account.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
