Development and validation of production technologies of nanoencapsules and nanostructures of active molecules with functional properties for food use.
Evaluation of encapsulation options of bioactive peptides. Selection of model substances and application of the nanoencapsules obtained in the formulation of dairy and baked foods.
Actions aimed at characterizing properties: Development of analytical techniques for characterization on a nanometric scale (SEM scanning electron microscopy, zeta potential measurement and particle size distribution). Obtaining in vitro toxicity test based on developing embryos of zebrafish.
- Development of nanoencapsulated techniques.
- Characterization and analysis of industrial viability of the nanoencapsules obtained.
- Evaluation of aspects related to food safety and health.
- Preparation of microparticles with active ingredients.
- Physical-chemical characterization of the microparticles.
- Evaluation of efficiency methods in encapsulation.
- Studies of active ingredients release.
- Evaluation of the behavior of microparticles in different conditions.
- Addition of microparticles into a food product and study of their behavior.
- Define forms of team work aimed at strengthening collaboration between centers.
- Expand the lines of research in the field of food development and nanotechnology.
- Evaluate the behavior of the chosen substances and the encapsulation.
- Establish the bases and approach strategies for the development of processes tailored or adapted to the product when applying nanotechnology in food.
National Programme of Consortium Projects
Subprogramme: Basic Research– Technologic Centres 2008.
Total budget: 970.161 €
Contribution: 237.648 €
Mª Luisa Mussons
Division of Agrifood and Processes
INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.
The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.
ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.
GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects
The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.
The CRUCAMI project develops and formulates new snacks and meat products cooked from beef jerky.
The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value
The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.