Edible Metal-Organic Frameworks for Food Fortification

Información del proyecto

EMOFFF

Identificador del acuerdo de subvención: 101066383

DOI

10.3030/101066383

Proyecto cerrado

Fecha de la firma de la CE 27 Junio 2022

Fecha de inicio 1 Agosto 2022

Fecha de finalización 31 Agosto 2024

Financiado con arreglo a

• Marie Skłodowska-Curie Actions (MSCA)

Coste total

Sin datos

Aportación de la UE

€ 187 624,32

Coordinado por

UNILEVER INNOVATION CENTRE WAGENINGEN BV
Netherlands

Periodic Reporting for period 1 - EMOFFF (Edible Metal-Organic Frameworks for Food Fortification)

Período documentado: 2022-08-01 hasta 2024-08-31

Resumen del contexto y de los objetivos generales del proyecto

The primary objective of the EMOFFF project is to develop innovative, edible metal-organic frameworks (MOFs) that can be used to fortify food products with essential micronutrients, such as iron. The project aims to create MOFs that are not only effective in delivering these nutrients but also safe for consumption and capable of maintaining their stability and bioavailability in various food matrices.
The project is motivated by the pressing need to find sustainable and effective solutions to combat micronutrient deficiencies, which have severe health implications, including anemia, impaired cognitive development, and increased susceptibility to infections. Traditional methods of food fortification often face challenges such as poor bioavailability, undesirable taste, and stability issues. EMOFFF seeks to overcome these challenges by leveraging the unique properties of MOFs.

Trabajo realizado desde el comienzo del proyecto hasta el final del período abarcado por el informe y los principales resultados hasta la fecha

1. Development of Edible Colloidal MOFs (Work Package 1):

o The project initially focused on reproducing iron-based MOFs incorporating small organic molecules derived from plants. However, due to challenges in reproducing these MOFs consistently, the focus shifted to using short-chain acids like succinic acid.
o Succinic acid was found to form a gel with iron(III) salts, and the properties of these gels were studied under various conditions such as pH, temperature, and concentration.
o The formation of iron(III)-nucleotide complexes was also explored, and collaborations were established with Utrecht University for further analysis.

2. Development of Fe-Containing Core-Shell MOF Systems (Work Package 2):
o Iron pyrophosphates were successfully synthesized using soluble Fe(II) salts and pyrophosphates. The resulting complexes were analyzed and characterized.
o Due to technical challenges, the investigation into core-shell MOFs was not pursued further.
o Collaborations with Wageningen University & Research were established for additional characterization.

3. Colloidal Stability and Optical Properties of MOFs (Work Package 3):
o The stability of key materials prepared in WP1 and WP2 was studied under varying conditions. The succinic acid-based gels were found to evolve over time, and their color changes were tracked using DigiEye measurements.
o The solubility of iron(II) pyrophosphates was studied in collaboration with Wageningen University & Research.

4. Reactivity and Bioaccessibility of MOFs in Relevant Food Matrices (Work Package 4):
o Collaborations with Wageningen University & Research were developed to study the discoloration and solubility of iron(III)-nucleotide and iron(II)-nucleotide complexes in the presence of polyphenols and at various pH levels.
o The capacity of these complexes to change the color, smell, and taste of food was assessed by incorporating them into model bouillon cubes.


Main Achievements:
1. Novel Iron-Based MOFs:
o The project successfully developed novel iron-based MOFs using succinic acid and iron(III) salts. These MOFs exhibited unique properties and potential applications in food fortification.

2. Iron Pyrophosphate Complexes:
o Iron pyrophosphate complexes were synthesized and characterized, providing valuable insights into their potential use in food fortification.

3. Collaborations and Knowledge Exchange:
o The project established fruitful collaborations with Utrecht University and Wageningen University & Research, facilitating the exchange of knowledge and expertise.

4. Scientific Publications and Presentations:
o The results of the project were shared with the scientific community through presentations at national and international conferences. Manuscripts based on the findings are currently in preparation for publication.
5. Training and Supervision:
o The researcher supervised two master students, providing guidance and mentorship. This experience contributed to the training of the next generation of researchers.

6. Bioaccessibility Studies:
o The project demonstrated that the developed MOFs could dissolve in the acidic conditions of the stomach, ensuring the bioavailability of the released iron.

These activities and achievements highlight the technical and scientific progress made in the EMOFFF project, contributing to the development of innovative solutions for food fortification and addressing micronutrient deficiencies.

Avances que van más allá del estado de la técnica e impacto potencial esperado (incluida la repercusión socioeconómica y las implicaciones sociales más amplias del proyecto hasta la fecha)

The EMOFFF project has made significant progress in developing novel iron-based MOFs for food fortification. The project's achievements include the successful synthesis and characterization of MOFs, stability and bioaccessibility studies, and the establishment of valuable collaborations. The project's outcomes have the potential to address micronutrient deficiencies, contribute to sustainable development goals, and advance scientific knowledge in the field of food fortification.

1. The project successfully developed iron-based MOFs using succinic acid and iron(III) salts. These MOFs exhibited unique properties and potential applications in food fortification.
2. Iron pyrophosphate complexes were synthesized and characterized, providing valuable insights into their potential use in food fortification.
3. The stability of the developed MOFs was studied under varying conditions, including pH, temperature, and ionic strength. These studies provided a comprehensive understanding of the factors influencing the stability and coloration of the MOFs.
4. The bioaccessibility of the developed MOFs was investigated in simulated digestion conditions, demonstrating their potential to dissolve in the acidic environment of the stomach and release bioavailable iron.
5. The project established fruitful collaborations with Utrecht University and Wageningen University & Research, facilitating the exchange of knowledge and expertise.

The EMOFFF project has the potential to create significant impacts in several areas:
o Public Health: By developing innovative solutions for food fortification, the project aims to address micronutrient deficiencies, particularly iron deficiency, which affects a significant portion of the global population.
2. Sustainable Development Goals (SDGs):
o The project contributes to several United Nations Sustainable Development Goals, including SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 12 (Responsible Consumption and Production).
o The use of plant-derived molecules in the development of MOFs aligns with the European Green Deal and promotes sustainability.
3. Scientific and Technological Advancements:
o The project has advanced the understanding of the properties and applications of MOFs in food fortification, paving the way for future research and development in this field.
o The scientific insights and design rules developed during the project will be valuable for future studies and applications.