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

Informacje na temat projektu

ENCAP4HEALTH

Identyfikator umowy o grant: 872019

DOI

10.3030/872019

Projekt został zamknięty

Data podpisania przez KE 27 Listopada 2019

Data rozpoczęcia 1 Stycznia 2020

Data zakończenia 30 Czerwca 2024

Finansowanie w ramach

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Koszt całkowity

€ 607 200,00

Wkład UE

€ 607 200,00

Koordynowany przez

TECHNISCHE UNIVERSITAT BERLIN
Germany

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

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

Publikacje

Conference proceedings (17)

Protein-stabilized emulsions prepared using protein extracts from green leaves

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

Evaluation of quinoa leaves as a protein source

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

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

Autorzy: M-G. de la Luz Mora Sáenz, L. G. Gómez-Mascaraque, A. Brodkorb
Opublikowane w: IFSTI 51st Annual Food Science and Technology Conference, 2023
Wydawca: IFSTI 51st Annual Food Science and Technology Conference

Swelling behaviour of pectin-chitosan beads under simulated gastrointestinal conditions

Autorzy: Morales, Eduardo; Quilaqueo, Marcela; Drusch, Stephan; Rubilar, Mónica; Acevedo, Francisca
Opublikowane w: 8th International Conference on Food Digestion, 2024
Wydawca: 8th International Conference on Food Digestion

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

Autorzy: Artwin Archut, Stephan Drusch, Hanna Kastner
Opublikowane w: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittelverfahrenstechnik und Trocknungstechnik, Numer March 2022, 2022
Wydawca: Conference Processnet

In vitro digestion of protein/polysaccharide gel structures

Autorzy: J. Cumilaf, E. Hernández-Olivas, F. Acevedo, M. Rubilar and A. Brodkorb
Opublikowane w: 37th EFFoST International Conference, 2023
Wydawca: EFFoST

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

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

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

Autorzy: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista-Dias, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Opublikowane w: 37th EFFoST international conference, 2023
Wydawca: 37th EFFoST international conference

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

Autorzy: D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac
Opublikowane w: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Wydawca: Food Hydrocolloid Trust

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

Autorzy: L. Barrett, A. Benie, M. Dragosavac
Opublikowane w: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Wydawca: Food Hydrocolloid Trust

Challenges and opportunities of pectin-based delivery systems.

Autorzy: Drusch, S.
Opublikowane w: 21st Gums and Stabilisers for the food industry, 2023
Wydawca: Food Hydrocolloid Trust

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

Autorzy: Artwin Archut, Stephan Drusch, Hanna Kastner
Opublikowane w: 18th Food Colloids Conference – Structure, dynamics and function, 2022
Wydawca: Food Colloids Conference - on line

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

Autorzy: S. Pérez-Vila, A. Brodkorb, M. A. Fenelon, J. A. O'Mahony, L. G. Gómez-Mascaraque
Opublikowane w: 8th International Conference on Food Digestion, 2024
Wydawca: 8th International Conference on Food Digestion

Microstructural characterization and digestibility of polysaccharide-grass protein microcapsules.

Autorzy: María Gloria Mora-Sáenz, André Brodkorb, Francisca Acevedo, Sara Pérez-Vila, Ailynne Sepúlveda-González, Laura G. Gómez-Mascaraque
Opublikowane w: 8th International Conference on Food Digestion, 2024
Wydawca: 8th International Conference on Food Digestion

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

Autorzy: L. Barret and M. Dragosavac
Opublikowane w: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Wydawca: Food Hydrocolloid Trust

Spray drying of coacervates made from plant-based materials

Autorzy: S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt
Opublikowane w: 21st Gums & Stabilisers for the Food Industry Conference, 2023
Wydawca: Food hydrocolloid Trust

In vitro digestion of plant-based pectin-protein conjugates

Autorzy: M. Eichhorn, S. McSweeney, A. Brodkorb and S Drusch
Opublikowane w: 8th International Conference on Food Digesti, 2024
Wydawca: 8th International Conference on Food Digesti

Thesis and dissertations (1)

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

Autorzy: Archut, A.
Opublikowane w: 2023
Wydawca: 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

Autorzy: Xin Tang, Xiaochen Chen, Michela Ferrari, Marthe T. C. Walvoort, Paul de Vos
Opublikowane w: Molecular Nutrition & Food Research, Numer 68, 2024, ISSN 1613-4125
Wydawca: 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

Autorzy: 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
Opublikowane w: Food and Function, 2022, Strona(/y) 10870-10881, ISSN 2042-650X
Wydawca: 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

Autorzy: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna
Opublikowane w: Food Hydrocolloids, 2023, ISSN 0268-005X
Wydawca: 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

Autorzy: X. Tang, P. de Vos
Opublikowane w: Critical Reviews in Food Science and Nutrition, 2023, Strona(/y) 1-15, ISSN 1040-8398
Wydawca: 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

Autorzy: S. Drusch, M. Eichhorn, S. Heinert, J. Weißbrodt, R. Morales-Medina
Opublikowane w: Food Hydrocolloids, Numer 156, 2024, Strona(/y) 110289, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.110289

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

Autorzy: D. Miramontes Subillaga, S. Heinert, J. Weissbrodt, M. Dragosavac
Opublikowane w: Food Hydrocolloids, Numer 153, 2024, Strona(/y) 109953, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2024.109953