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

Informations projet

ENCAP4HEALTH

N° de convention de subvention: 872019

DOI

10.3030/872019

Projet clôturé

Date de signature de la CE 27 Novembre 2019

Date de début 1 Janvier 2020

Date de fin 30 Juin 2024

Financé au titre de

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coût total

€ 607 200,00

Contribution de l’UE

€ 607 200,00

Coordonné par

TECHNISCHE UNIVERSITAT BERLIN
Germany

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

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 (17)

Protein-stabilized emulsions prepared using protein extracts from green leaves

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

Evaluation of quinoa leaves as a protein source

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

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

Auteurs: M-G. de la Luz Mora Sáenz, L. G. Gómez-Mascaraque, A. Brodkorb
Publié dans: IFSTI 51st Annual Food Science and Technology Conference, 2023
Éditeur: IFSTI 51st Annual Food Science and Technology Conference

Swelling behaviour of pectin-chitosan beads under simulated gastrointestinal conditions

Auteurs: Morales, Eduardo; Quilaqueo, Marcela; Drusch, Stephan; Rubilar, Mónica; Acevedo, Francisca
Publié dans: 8th International Conference on Food Digestion, 2024
Éditeur: 8th International Conference on Food Digestion

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

Auteurs: Artwin Archut, Stephan Drusch, Hanna Kastner
Publié dans: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Numéro March 2022, 2022
Éditeur: Conference Processnet

In vitro digestion of protein/polysaccharide gel structures

Auteurs: J. Cumilaf, E. Hernández-Olivas, F. Acevedo, M. Rubilar and A. Brodkorb
Publié dans: 37th EFFoST International Conference, 2023
Éditeur: EFFoST

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

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

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

Auteurs: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista-Dias, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Publié dans: 37th EFFoST international conference, 2023
Éditeur: 37th EFFoST international conference

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

Auteurs: D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac
Publié dans: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Éditeur: Food Hydrocolloid Trust

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

Auteurs: L. Barrett, A. Benie, M. Dragosavac
Publié dans: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Éditeur: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Auteurs: Drusch, S.
Publié dans: 21st Gums and Stabilisers for the food industry, 2023
Éditeur: Food Hydrocolloid Trust

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

Auteurs: Artwin Archut, Stephan Drusch, Hanna Kastner
Publié dans: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Éditeur: Food Colloids Conference - on line

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

Auteurs: S. Pérez-Vila, A. Brodkorb, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Publié dans: 8th International Conference on Food Digestion, 2024
Éditeur: 8th International Conference on Food Digestion

Microstructural characterization and digestibility of polysaccharide-grass protein microcapsules.

Auteurs: María Gloria Mora-Sáenz, André Brodkorb, Francisca Acevedo, Sara Pérez-Vila, Ailynne Sepúlveda-González, Laura G. Gómez-Mascaraque
Publié dans: 8th International Conference on Food Digestion, 2024
Éditeur: 8th International Conference on Food Digestion

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

Auteurs: L. Barret and M. Dragosavac
Publié dans: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Éditeur: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

Auteurs: S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt
Publié dans: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Éditeur: Food hydrocolloid Trust

In vitro digestion of plant-based pectin-protein conjugates

Auteurs: M. Eichhorn, S. McSweeney, A. Brodkorb and S Drusch
Publié dans: 8th International Conference on Food Digesti, 2024
Éditeur: 8th International Conference on Food Digesti

Thesis and dissertations (1)

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

Auteurs: Archut, A.
Publié dans: 2023
Éditeur: 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

Auteurs: Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Publié dans: Molecular Nutrition & Food Research, Numéro 68, 2024, ISSN 1613-4125
Éditeur: 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

Auteurs: 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
Publié dans: Food and Function, 2022, Page(s) 10870-10881, ISSN 2042-650X
Éditeur: 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

Auteurs: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Publié dans: Food Hydrocolloids, 2023, ISSN 0268-005X
Éditeur: 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

Auteurs: X. Tang, P. de Vos
Publié dans: Critical Reviews in Food Science and Nutrition, 2023, Page(s) 1-15, ISSN 1040-8398
Éditeur: 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

Auteurs: S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Publié dans: Food Hydrocolloids, Numéro 156, 2024, Page(s) 110289, ISSN 0268-005X
Éditeur: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

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

Auteurs: D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Publié dans: Food Hydrocolloids, Numéro 153, 2024, Page(s) 109953, ISSN 0268-005X
Éditeur: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953