Home|1.3.1 Valorising the health benefits of the Traditional Mediterranean food products (TECHNOLOGICAL PARTNER)
1.3.1 Valorising the health benefits of the Traditional Mediterranean food products (TECHNOLOGICAL PARTNER)
Topic 1.3.1 (IA) Valorising the health benefits of Traditional Mediterranean food products
EDIBLE AND / OR BIODEGRADABLE FILMS AND COATINGS, FOOD PRESERVATION, FUNCTIONAL FOOD PRODUCTION., INGREDIENTS OBTAINED FROM AGRICULTURAL CO-PRODUCTS, NEW FOODS AND FOOD SUPPLEMENTS, PRODUCTION OF ADDITIVES FROM PLANTS
We could help in:
Development of sustainable physical and chemical and / or biotechnological processes to obtain active compounds.
Production of ingredients and food supplements from by-products.
Use of co-products from agri-food industries to obtain natural foods.
Formulation of ingredients and natural food supplements, stable and with high bioavailability.
Obtaining edible / biodegradable films and coatings.
Obtaining biopolymers of agri-food waste.
Mixing and modification of biopolymers to obtain active packaging.
Obtaining natural food additives.
Obtaining bioconservatives (for example of fungal origin).
Obtaining new natural and safe bio-products for the food industry and food supplements.
Optimization of industrial processes for functional food and beverage production and waste management for functional ingredients, all with a bio-economy perspective.
Bioassay-guided screening of plant extracts and bioactive compounds through efficacy cell assays and in animal models.
DESCRIPTION OF YOUR ORGANISATION:
CICYTEX (Government of Extremadura) is a public institution that focuses its research and development activities on issues related to agriculture, food and forestry sectors. It renders high level technological services to SME´s in particular, developing research and technology transfer projects, carrying out analysis and laboratory tests, offering specialized training.
With 4 Institutes, INTAEX is the institute that belongs to CICYTEX that focus it work on agrifood products and processes and with these main strategic lines:
New methods to increase products' life cycle, transformation processes, minimally processed products, post-harvest technologies, enology processes and viticultural techniques, as well as, product quality, new products, use of by-products and industrial processes, Hydrostatic High Pressures for food treatment.
Our competences for the topic:
NEW FOODS AND FOOD SUPPLEMENTS
Obtention of natural and / or functional ingredients, through sustainable processes, with special focus on the use of alternative raw materials such as by-products or agro-food co-products and the application of biotechnological processes.
PRODUCTION OF HIGH VALUE OILS AND COMPOUNDS ADDED FROM SUBPRODUCTS
Selection of new sources of bioactive compounds from agroindustrial waste. Obtaining oils rich in healthy fatty acids and bioactive compounds of high added value for use in food such as pigments, carotenoids, phycobiliproteins, proteins in general.
Development of natural preservatives and conservation systems based on active films and biopolymeric coatings.
BIOTECHNOLOGICAL PRODUCTS FOR FOOD
Obtention of antioxidants, enzymes, organic acids, food coloring, from natural sources through fermentation processes in both liquid and solid state, enzymatic processes and cell suspensions. Application of micro and nanoencapsulation technologies to ensure its stability and improve its release kinetics and bioavailability.
INGREDIENTS OBTAINED FROM AGRICULTURAL CO-PRODUCTS
Natural additives with industrial application in the food or cosmetic markets, among others, obtained from co-products of the fruit and vegetable processing industry. Among these compounds are carotenes, dyes, thickeners, etc.
EDIBLE AND / OR BIODEGRADABLE FILMS AND COATINGS
Edible films and coatings made from biopolymers such as polysaccharides, proteins ... and / or natural active compounds with antimicrobial and / or antioxidant activity.
Focused on achieving an increase in the shelf life of food, adding compounds of nutritional value or avoiding, for example, lipid oxidation. These developments can be applied directly to the food or constitute one of the layers of the container that provides the functionality sought for the food.
FUNCTIONAL FOOD PRODUCTION.
Obtaining anti-aging ingredients from plant waste, encapsulated to achieve stability and ensure its functionality against diseases related to oxidative stress and aging (such as cardiovascular or neurodegenerative diseases, among others).
PRODUCTION OF ADDITIVES FROM PLANTS
Obtaining and purifying compounds and extracts with antimicrobial and / or antioxidant activity from plants, for application in the field of food, agriculture and chemistry. Development of protection systems to guarantee its functionality, and application systems (films, capsules, spray…) that allow optimizing its dosage, release kinetics and reducing the consumption of raw materials.
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth
The PRIMA programme is an Art.185 initiative supported and funded under Horizon 2020, the European Union’s Framework Programme for Research and Innovation.