Innovative sustainable ENCAPsulation systems for improving human HEALTH and well-being

Project Information

ENCAP4HEALTH

Grant agreement ID: 872019

DOI 10.3030/872019

Project closed

EC signature date 27 November 2019

Start date 1 January 2020

End date 30 June 2024

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 607 200,00

EU contribution € 607 200,00

Coordinated by

TECHNISCHE UNIVERSITAT BERLIN
Germany

Deliverables

Other (4)

Webinar on in vitro digestion of pectin-and/or protein-based microcapsules and webinar on in vitro/in vivo digestion models

Webinar focused to disseminate the in vitro digestion of which pectin-and/or protein-based microcapsules where the main in vitro/in vivo digestion models will be explained.

Webinar on membrane processing of biopolymer-based encapsulation systems, design and scale-up of the process

Webinar focused on membrane processing of biopolymer-based encapsulation systems. It will include sections of design and scaling-up

Website creation

A website where the members and topic of the project is described will be created as a tool of dissemination.

Industrial workshop and technological report on modernisation and innovation in established encapsulation technologies

Industrial workshop focused on the up-dating and modernisation of the traditional encapsulation technologies.

Documents, reports (3)

Publication on impact of food constituents on release of bioactives from encapsulation systems

Publication focused on describing the impact of food constituents on the release of bioactives from encapsulation systems

Report and documentation of the network events

Documentation and a summary describing the course of the webinars and netwroks events

Report on kick-off meeting (first annual meeting) and documentation of Training School

Report that will summarize the main topics discussed in the kick-off meeting (first annual meeting) and the documentation of the Training School

Publications

Conference proceedings (10)

Protein-stabilized emulsions prepared using protein extracts from green leaves

Author(s): Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Mark A. Fenelon, Deirdre Hennessy, James A. O'Mahony, Laura G. Gómez-Mascaraque
Published in: 2nd NIZO Plant Protein Functionality Conference, 2022
Publisher: 2nd NIZO Plant Protein Functionality Conference

Evaluation of quinoa leaves as a protein source

Author(s): Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Monica Rubilar, Eduardo Morales, Sofia González, Mark A. Fenelon, James A. O'Mahony, Laura G. Gómez-Mascaraque
Published in: Conference 36th EFFoST International Conference, 2022
Publisher: Conference 36th EFFoST International Conference

Complex coacervation between sugar beet pectin and soluble pea protein fractions – Impact of the neutral sugars

Author(s): Artwin Archut, Stephan Drusch, Hanna Kastner
Published in: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Issue March 2022, 2022
Publisher: Conference Processnet

Tailoring quinoa leaves (Chenopodium quinoa) as a source of soluble proteins for food applications

Author(s): S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista Dias, M.A. Fenelon, J.A. O'Mahony and L.G. Gómez-Mascaraque
Published in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Publisher: Food Hydrocolloid Trust

Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications

Author(s): D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac
Published in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Publisher: Food Hydrocolloid Trust

Plant-based particles for cell and vitamin encapsulation manufactured by membrane emulsification

Author(s): L. Barrett, A. Benie, M. Dragosavac
Published in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Publisher: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Author(s): Drusch, S.
Published in: 21st Gums and Stabilisers for the food industry, 2023
Publisher: Food Hydrocolloid Trust

Interaction between pectin with tailor-made chemical structure and pea albumin fractions

Author(s): Artwin Archut, Stephan Drusch, Hanna Kastner
Published in: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Publisher: Food Colloids Conference - on line

Functional particles for novel micro-structured food manufactured by membrane emulsification

Author(s): L. Barret and M. Dragosavac
Published in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Publisher: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

Author(s): S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt
Published in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Publisher: Food hydrocolloid Trust

Thesis and dissertations (1)

Impact of the molecular structure of pectin on the interaction with pea protein.

Author(s): Archut, A.
Published in: 2023
Publisher: repository of TU Berlin, OpenAire

Peer reviewed articles (5)

Gut Epithelial Barrier Function is Impacted by Hyperglycemia and Secondary Bile Acids in Vitro: Possible Rescuing Effects of Specific Pectins

Author(s): Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Published in: Molecular Nutrition & Food Research, Issue 68, 2024, ISSN 1613-4125
Publisher: John Wiley & Sons Ltd.
DOI: 10.1002/mnfr.202300910

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Author(s): Rocío Morales-Medina; Stephan Drusch; Francisca Acevedo; Alejandro Castro-Alvarez; Astrid Benie; Denis Poncelet; Marijana M. Dragosavac; María Victoria Defain Tesoriero; Patricia Löwenstein; Verónica Yonaha; Ramiro Iturralde; Regina Gauna Peter; and Paul de Vos
Published in: Food and Function, 2022, Page(s) 10870-10881, ISSN 2042-650X
Publisher: Royal Society of Chemistry
DOI: 10.1039/d2fo00350c

Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups

Author(s): Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Published in: Food Hydrocolloids, 2023, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.108454

Review on the impact of the molecular structure of pectin on the associative phase separation with proteins

Author(s): S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Published in: Food Hydrocolloids, Issue 156, 2024, Page(s) 110289, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying

Author(s): D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Published in: Food Hydrocolloids, Issue 153, 2024, Page(s) 109953, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953