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

Informazioni relative al progetto

ENCAP4HEALTH

ID dell’accordo di sovvenzione: 872019

DOI

10.3030/872019

Progetto chiuso

Data della firma CE 27 Novembre 2019

Data di avvio 1 Gennaio 2020

Data di completamento 30 Giugno 2024

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 607 200,00

Contributo UE

€ 607 200,00

Coordinato da

TECHNISCHE UNIVERSITAT BERLIN
Germany

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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

Pubblicazioni

Conference proceedings (17)

Protein-stabilized emulsions prepared using protein extracts from green leaves

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

Evaluation of quinoa leaves as a protein source

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

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

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

Swelling behaviour of pectin-chitosan beads under simulated gastrointestinal conditions

Autori: Morales, Eduardo; Quilaqueo, Marcela; Drusch, Stephan; Rubilar, Mónica; Acevedo, Francisca
Pubblicato in: 8th International Conference on Food Digestion, 2024
Editore: 8th International Conference on Food Digestion

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

Autori: Artwin Archut, Stephan Drusch, Hanna Kastner
Pubblicato in: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Numero March 2022, 2022
Editore: Conference Processnet

In vitro digestion of protein/polysaccharide gel structures

Autori: J. Cumilaf, E. Hernández-Olivas, F. Acevedo, M. Rubilar and A. Brodkorb
Pubblicato in: 37th EFFoST International Conference, 2023
Editore: EFFoST

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

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

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

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

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

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

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

Autori: L. Barrett, A. Benie, M. Dragosavac
Pubblicato in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editore: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Autori: Drusch, S.
Pubblicato in: 21st Gums and Stabilisers for the food industry, 2023
Editore: Food Hydrocolloid Trust

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

Autori: Artwin Archut, Stephan Drusch, Hanna Kastner
Pubblicato in: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Editore: Food Colloids Conference - on line

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

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

Microstructural characterization and digestibility of polysaccharide-grass protein microcapsules.

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

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

Autori: L. Barret and M. Dragosavac
Pubblicato in: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Editore: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

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

In vitro digestion of plant-based pectin-protein conjugates

Autori: M. Eichhorn, S. McSweeney, A. Brodkorb and S Drusch
Pubblicato in: 8th International Conference on Food Digesti, 2024
Editore: 8th International Conference on Food Digesti

Thesis and dissertations (1)

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

Autori: Archut, A.
Pubblicato in: 2023
Editore: 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

Autori: Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Pubblicato in: Molecular Nutrition & Food Research, Numero 68, 2024, ISSN 1613-4125
Editore: 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

Autori: 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
Pubblicato in: Food and Function, 2022, Pagina/e 10870-10881, ISSN 2042-650X
Editore: 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

Autori: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Pubblicato in: Food Hydrocolloids, 2023, ISSN 0268-005X
Editore: 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

Autori: X. Tang, P. de Vos
Pubblicato in: Critical Reviews in Food Science and Nutrition, 2023, Pagina/e 1-15, ISSN 1040-8398
Editore: 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

Autori: S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Pubblicato in: Food Hydrocolloids, Numero 156, 2024, Pagina/e 110289, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

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

Autori: D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Pubblicato in: Food Hydrocolloids, Numero 153, 2024, Pagina/e 109953, ISSN 0268-005X
Editore: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953