- Daniel Franco
- Associate Professor
- [email protected]
- +34630237989
- Spain
- University of Santiago de Compostela
- Secondary or Higher Education Establishment
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The University of Santiago de Compostela, located in northwest Spain, is renowned for its Department of Chemical Engineering. Our research group boasts extensive in the field of food science, mainly from proteomic and peptidomic perspectives. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health through the study of protein biomarkers. On the other hand, the search of bioactive peptides is a great opportunity for the efficient utilization of food industry waste and by-products, thus contributing to enhanced environmental sustainability. These biopeptides with antioxidant, antimicrobial, anti-cancer activities, among others, represents a great potential as functional ingredients.
In this sense, we are able to:
a) To carry out quantitative and quantitative analysis of proteome: we employ chromatographic separation coupled with protein identification through mass spectrometry.
b) To enhance the bioactivity of peptides, we employ controlled enzymatic hydrolysis of protein sources derived from waste and by-products in a bioreactor.
c) To separate and identify the peptides obtained from the proteolytic digestion, we use quantitative label-free LC-MS/MS and bioinformatic analysis. - Topic 1.3.1-2024 (IA) – Developing cost-effective and sustainable technologies adapted to Mediterranean Food Systems to decrease food loss and waste. | Topic 2.3.1-2024 (RIA ) Leveraging urban and local food systems for sustainable food systems transformation
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We are interested in participating in a consortium to develop a proposal to explore bioactive peptides derived from food loss and waste. Our expertise is focused on the production of biopeptides through enzymatic hydrolysis, as ell as in the separation and identification of biopeptides through enzymatic hydrolysis as well as in the separation and identification of biopeptides with high bioactivity to propose the biopeptides as potential functional ingredients.
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Proteomics, peptidomic, protein biomarkers, bioactive peptides, enzymatic hydrolysis, food waste and byproducts recovery