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

Projektinformationen

ENCAP4HEALTH

ID Finanzhilfevereinbarung: 872019

DOI

10.3030/872019

Projekt abgeschlossen

EK-Unterschriftsdatum 27 November 2019

Startdatum 1 Januar 2020

Enddatum 30 Juni 2024

Finanziert unter

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Gesamtkosten

€ 607 200,00

EU-Beitrag

€ 607 200,00

Koordiniert durch

TECHNISCHE UNIVERSITAT BERLIN
Germany

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

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

Veröffentlichungen

Conference proceedings (17)

Protein-stabilized emulsions prepared using protein extracts from green leaves

Autoren: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Mark A. Fenelon, Deirdre Hennessy, James A. O'Mahony, Laura G. Gómez-Mascaraque
Veröffentlicht in: 2nd NIZO Plant Protein Functionality Conference, 2022
Herausgeber: 2nd NIZO Plant Protein Functionality Conference

Evaluation of quinoa leaves as a protein source

Autoren: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Monica Rubilar, Eduardo Morales, Sofia González, Mark A. Fenelon, James A. O'Mahony, Laura G. Gómez-Mascaraque
Veröffentlicht in: Conference 36th EFFoST International Conference, 2022
Herausgeber: Conference 36th EFFoST International Conference

Microencapsulation of hybrid wall matrix using low methoxyl pectin with whey protein isolate and grass protein concentrate

Autoren: M-G. de la Luz Mora Sáenz, L. G. Gómez-Mascaraque, A. Brodkorb
Veröffentlicht in: IFSTI 51st Annual Food Science and Technology Conference, 2023
Herausgeber: IFSTI 51st Annual Food Science and Technology Conference

Swelling behaviour of pectin-chitosan beads under simulated gastrointestinal conditions

Autoren: Morales, Eduardo; Quilaqueo, Marcela; Drusch, Stephan; Rubilar, Mónica; Acevedo, Francisca
Veröffentlicht in: 8th International Conference on Food Digestion, 2024
Herausgeber: 8th International Conference on Food Digestion

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

Autoren: Artwin Archut, Stephan Drusch, Hanna Kastner
Veröffentlicht in: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Ausgabe March 2022, 2022
Herausgeber: Conference Processnet

In vitro digestion of protein/polysaccharide gel structures

Autoren: J. Cumilaf, E. Hernández-Olivas, F. Acevedo, M. Rubilar and A. Brodkorb
Veröffentlicht in: 37th EFFoST International Conference, 2023
Herausgeber: EFFoST

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

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

Assessing quinoa leaves (Chenopodium quinoa) as a source of proteins with potential functional properties

Autoren: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista-Dias, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Veröffentlicht in: 37th EFFoST international conference, 2023
Herausgeber: 37th EFFoST international conference

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

Autoren: D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac
Veröffentlicht in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Herausgeber: Food Hydrocolloid Trust

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

Autoren: L. Barrett, A. Benie, M. Dragosavac
Veröffentlicht in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Herausgeber: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Autoren: Drusch, S.
Veröffentlicht in: 21st Gums and Stabilisers for the food industry, 2023
Herausgeber: Food Hydrocolloid Trust

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

Autoren: Artwin Archut, Stephan Drusch, Hanna Kastner
Veröffentlicht in: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Herausgeber: Food Colloids Conference - on line

Rating the nutritional value of protein extracted from grass and other green leaves for human consumption

Autoren: S. Pérez-Vila, A. Brodkorb, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Veröffentlicht in: 8th International Conference on Food Digestion, 2024
Herausgeber: 8th International Conference on Food Digestion

Microstructural characterization and digestibility of polysaccharide-grass protein microcapsules.

Autoren: María Gloria Mora-Sáenz, André Brodkorb, Francisca Acevedo, Sara Pérez-Vila, Ailynne Sepúlveda-González, Laura G. Gómez-Mascaraque
Veröffentlicht in: 8th International Conference on Food Digestion, 2024
Herausgeber: 8th International Conference on Food Digestion

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

Autoren: L. Barret and M. Dragosavac
Veröffentlicht in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Herausgeber: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

Autoren: S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt
Veröffentlicht in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Herausgeber: Food hydrocolloid Trust

In vitro digestion of plant-based pectin-protein conjugates

Autoren: M. Eichhorn, S. McSweeney, A. Brodkorb and S Drusch
Veröffentlicht in: 8th International Conference on Food Digesti, 2024
Herausgeber: 8th International Conference on Food Digesti

Thesis and dissertations (1)

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

Autoren: Archut, A.
Veröffentlicht in: 2023
Herausgeber: repository of TU Berlin, OpenAire

Peer reviewed articles (6)

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

Autoren: Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Veröffentlicht in: Molecular Nutrition & Food Research, Ausgabe 68, 2024, ISSN 1613-4125
Herausgeber: 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

Autoren: 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
Veröffentlicht in: Food and Function, 2022, Seite(n) 10870-10881, ISSN 2042-650X
Herausgeber: 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

Autoren: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Veröffentlicht in: Food Hydrocolloids, 2023, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodhyd.2022.108454

Structure-function effects of different pectin chemistries and its impact on the gastrointestinal immune barrier system

Autoren: X. Tang, P. de Vos
Veröffentlicht in: Critical Reviews in Food Science and Nutrition, 2023, Seite(n) 1-15, ISSN 1040-8398
Herausgeber: Taylor & Francis
DOI: 10.1080/10408398.2023.2290230

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

Autoren: S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Veröffentlicht in: Food Hydrocolloids, Ausgabe 156, 2024, Seite(n) 110289, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

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

Autoren: D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Veröffentlicht in: Food Hydrocolloids, Ausgabe 153, 2024, Seite(n) 109953, ISSN 0268-005X
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953