Univerza na Primorskem Fakulteta za matematiko, naravoslovje in informacijske tehnologije
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Nov živilski izdelek z izboljšano bioaktivnostjo za zmanjšanje zavržkov kapusnic

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Predstavitev projekta Project presentation

Predstavitev projekta

Naslov: Nov živilski izdelek z izboljšano bioaktivnostjo za zmanjšanje zavržkov kapusnic

Akronim: ByNewBioactive

Oznaka projekta: MN-0002

Vodilna institucija: UP FAMNIT

Partnerska institucija:

Vodja projekta na UP FAMNIT: doc. dr. Ana Miklavčič Višnjevec 

Financer projekta: RS, Ministrstvo za visoko šolstvo, znanost in inovacije (MVZI) in Evropska unija - NextGenerationEU prek nacionalnega Načrta za okrevanje in odpornost (NOO)

Raziskovalno področje (ARIS): 4.03 Rastlinska produkcija in predelava

Vrsta projekta: Mednarodni podoktorski projekt

Trajanje projekta: 30. 6. 2023 - 30. 6. 2026

Opis projekta:
Glavni cilj projekta je razviti nov fermentiran trajnostni živilski izdelek z uporabo zavržkov kapusnic kot sta zelje in cvetača, kjer bodo ohranjeni glukozinolati, povečana bioaktivnost fenolnih spojin, minimalne vrednosti biogenih aminov, dobre senzorične lastnosti in visoka sprejemljivost za potrošnike.

Predlog projekta ByNewBioactive sta v okviru razpisa Horizon Europe Marie Skłodowska-Curie Actions HORIZON-MSCA-2022-PF-01-01 predložili raziskovalka dr. Ana Miklavčič Višnjevec in Univerza v Vidmu (pod mentorstvom dr. Sabrine Moret). Projekt je financiran na podlagi pogodbe o izvedbi in (so)financiranju raziskovalnega projekta za »krepitev mednarodne mobilnosti slovenskih raziskovalcev in raziskovalnih organizacij ter spodbujanje mednarodnega vključevanja slovenskih prijaviteljev« (šifra akcije C3.K8). .IC) v okviru načrta za okrevanje in odpornost ter na podlagi zbirnega poročila o vrednotenju (ESR) v okviru mednarodnega razpisa Horizon Europe MSCA – HORIZON-MSCA-2022-PF-01.


Pri predelavi kapusnic se ustvari velika količina stranskih proizvodov, bogatih z bioaktivnimi spojinami, kot so fenolne spojine in glukozinolati, ki se lahko uporabljajo kot naravni antioksidanti, konzervansi in dodatki v živilski, kozmetični in farmacevtski industriji. Da bi se soočili z izzivi velike količine zavržkov v živilski industriji, je glavni cilj ByNewBioactive razviti nov fermentiran trajnostni živilski proizvod z uporabo zavržkov kapusnic kot sta cvetača in brokoli, kjer se ohranijo glukozinolati, izboljšala bioaktivnost fenolnih spojin, z minimalnimi vrednostmi biogeni aminov, z dobrimi senzoričnimi lastnostmi in visoko sprejemljivost pri potrošnikih. Specifični cilji projekta, so: 1.) opredeliti najbolj obetavne seve mlečnokislinskih bakterij, 2.) oceniti senzorične lastnosti in sprejemljivost za potrošnike pripravljenih fermentiranih pirejev iz zavržkov kapisnic in 3.) razkriti spremembe v metabolomičnem profilu med fermentacijo, da bi razumeli modifikacijo bioaktivnih spojin in identificirali metabolite, ki bi jih lahko uporabili kot biomarkerje za spremljanje fermentacije v povezavi s senzoričnimi lastnostmi proizvoda. Da bi dosegli te cilje in živilski industriji zagotovili osnovo za hitro komercializacijo končnega izdelka, v okviru projekta uporabljamo visoko zmogljivo opremo z inovativnimi rešitvami, kot je tekočinska kromatografija visoke ločljivosti z masno spektrometrijo (HPLC-MS), tekočinska ekstrakcija pod pritiskom (PLE), plinska kromatografija sklopljena z-masnim spektrometrom (GC-MS) in analizo sekvenciranja naslednje generacije (NGS). Predlagani projekt bo skupaj z naprednim usposabljanjem, podporo in interdisciplinarnim strokovnim znanjem, ki jo nudijo gostujoči ustanovi Univerza v Vidmu in Politehniška Univerza v Markah ter vključevanje živilske industrije (COVALM). Rezultati projekta bodo presegli tedanje znanje v temeljnem razumevanju modifikacije bioaktivnih spojin s fermentacijo mlečnokislinskih bakterij.

 

Project presentationna vrh

Title: New food product with enhanced bioactivity to minimize food byproducts from Brassica vegetables

Project acronym: ByNewBioactive

Project code: MN-0002

Leading institution: UP FAMNIT

Partner institutions: 

Principal investigator at UP FAMNIT: Assist. Prof. Ana Miklavčič Višnjevec 

Funding organization: Ministry of Higher Education, Science and Innovation and European Union - NextGenerationEU through the National Recovery and Resilience Plan (RRP)

Research field (ARIS): 4.03 Plant production

Project type: International postdoctoral project

Duration: 30. 6. 2023 - 30. 6. 2026

Description:
ByNewBioactive’s main objective is to develop a new fermented sustainable food product, using cabbage, cauliflower, and broccoli byproducts with preserved glucosinolates, enhanced bioactivity of phenolic compounds, minimal levels of biogenic amines, good sensory features, and high consumer acceptability.

The project proposal ByNewBioactive (“New food product with enhanced bioactivity to minimize food byproducts from Brassica vegetables”) submitted under the Horizon Europe Marie Skłodowska-Curie Actions call HORIZON-MSCA-2022-PF-01-01 — MSCA Postdoctoral Fellowships 2022 by Ana Miklavčič Višnjevec and UNIVERSITY OF UDINE (under supervision of Dr. Sabrina Moret) following evaluation by an international panel of independent experts was recognised as a high-quality project proposal in a highly competitive evaluation process but could not receive funding due to budgetary constraints and was therefore recommended by the European Commission for funding by other sources. The project was founded as part of the Recovery and Resilience Plan.


Brassica vegetables have a very high waste index generating a high number of byproducts rich in bioactive compounds such as phenolic compounds and glucosinolates that can be used as natural antioxidants, preservatives, and supplements in food, cosmetics, and pharmaceutical industries. In order to address the challenges of adding value to low-value food byproducts, ByNewBioactive’s main objective is to develop a new fermented sustainable food product, using cabbage, cauliflower, and broccoli byproducts with preserved glucosinolates, enhanced bioactivity of phenolic compounds, minimal levels of biogenic amines, good sensory features, and high consumer acceptability. The project-specific objectives are i.) to characterize the most promising lactic acid bacteria strains, ii.) to assess the sensory features and consumer acceptability of the fermented Brassica vegetables byproducts purees and iii.) to reveal the changes in metabolomics profile during the fermentation in order to understand the modification of bioactive compounds and identify metabolites that could be used as biomarkers for monitoring the fermentation in relation to sensory qualities of the product. To accomplish these objectives and give the food industry a basis for rapid commercialization of the final product, high-performance equipment with innovative solutions such as high-performance liquid chromatography-mass spectrometry (HPLC-MS) with pressurized liquid extraction (PLE) using in-cell clean-up, gas chromatography-mass spectrometry (GC-MS) and next-generation sequencing analysis (NGS) will be used. Together with advanced training, support and interdisciplinary expertise offered by the host institution University of Udine, secondment institution Marche Polytechnic University and the involvement of the food industry (COVALM), the proposed project will go beyond the state of the art in the fundamental understanding of modification of bioactive compounds by lactic acid bacteria fermentation.