PROTEIN FIBER-BASED OLEOGELS FOR FAT REPLACEMENT AND ASTRINGENCY MODULATION IN PLANT-BASED FOODS

Descrizione del progetto

Sviluppare alternative lipidiche di origine vegetale con caratteristiche funzionali e sensoriali migliorate

L’industria alimentare si sta orientando verso modelli più sani e sostenibili per soddisfare la domanda dei consumatori di alternative nutrienti e appetibili ai prodotti di origine animale. Sebbene i sostituti vegetali della carne e dei latticini possano rappresentare alternative più salutari in termini di grassi, molti di essi non presentano le caratteristiche funzionali e sensoriali dei grassi di origine animale e lasciano in bocca una sensazione di secchezza e astringenza. Sostenuto dal programma di azioni Marie Skłodowska-Curie, il progetto PRO-GEL mira a migliorare questa situazione sviluppando alternative lipidiche sostenibili a base vegetale dotate di proprietà nutrizionali, consistenza e caratteristiche sensoriali migliorate. Utilizzando tecniche di elettrofilatura, il progetto strutturerà le fibre proteiche vegetali in reti semisolide denominate oleogel che riproducono la consistenza, il comportamento di fusione e la sensazione in bocca dei tradizionali grassi di origine animale.

Obiettivo

The transition to healthier and more sustainable food systems is a growing priority in the food industry, driven by the demand for alternatives that meet both nutritional needs and consumer preferences. In addition, several alternatives, such as plant-based ingredients and foods, show some sensorial constraints (e.g. astringency) that need to be addressed to meet consumers' preferences. Moreover, excessive consumption of unhealthy fats has been associated with an increased risk of chronic diseases. Partial or total replacement with healthier lipid alternatives, such as oleogels, emerges as a promising strategy to improve the lipid profile, while preserving the functionality and structure. The development of plant-based foods with modulated astringency and healthier lipid composition, can increase acceptance among different consumer profiles, promote healthier food choices and offer sustainable alternatives to the global ecological crises that affect the production chain. Our goal is to develop innovative oleogels structured with electrospun plant protein-based fibers to replace unhealthy fats and improve the sensory quality of plant-based foods, fully aligned with European (EU) priorities. Furthermore, investigating the combination of proteins to produce electrospun fibers that will be able to structure lipid phases represents a significant advance in the field of oleogels, and also aligns with the transition to more plant-based food systems. PRO-GEL proposes to demonstrate, for the first time, how plant-based fibers can be used for the production of oleogels that can be used to modulate the sensory perception of astringency. By fostering innovation in food personalization and enabling the development of healthier and more sustainable food structures, PRO-GEL contributes to the transition toward a fair, environmentally friendly, and resilient food system, as envisioned by EU policy frameworks, such as Farm to Fork strategy and Green Deal.