Food Quality and Innovation
Food Quality and Innovation
Food products used as ingredients may be stripped of some unwanted nutritional characteristics, or may undergo a biofortification process to enhance nutritional benefits. By combining traditional or improved ingredients, formulated food products can meet the nutritional demands of the population. Research into new technologies to develop healthier dairy products, especially focused on the reduction of sodium and fat content and the use of prebiotics to improve their beneficial effects for health and improve sensory acceptance.
Researchers
Manuel Castillo Zambudio
Victoria Ferragut Pérez
Bibiana Juan Godoy
Jordi Saldo Periago
Antonio José Trujillo Mesa
Projects
Evaluation of the effect of colostrum on milk and cheese quality, and its possible use to improve low-fat cheese. 2021-2025
Funded by: National University of Chimborazo (Ecuador)Researcher responsible for the project: Davinia Sánchez Macía.Colostrum is the initial milk secreted by mammals after parturition, its composition and physicochemical properties are highly dynamic and variable. The aim of this study is to evaluate the presence of colostrum in cheese milk, its technological characteristics to produce fresh cheese and ripening, and its possible use to produce low-fat cheese.
Creating a sustainable functional food chain: a path towards EU climate neutrality and improved health (PATHFOOD). European Commission (HEU-101160011-PATHFOOD)
The project integrates multiple aspects, from selenium supply with robust traceability systems to innovative cultivation methods that increase selenium content while minimizing environmental impact. In addition, the project focuses on optimizing food processing techniques to preserve selenium content and develop functional food products tailored to the consumer. Advanced analytical methods, such as high-performance liquid chromatography (HPLC) and high-performance thin-layer chromatography (HPTLC), will be used to analyze selenium content and speciation. Regulatory compliance is a cornerstone of the project, as it ensures consumer health and builds trust in selenium-fortified food products.
Contact persons: Antonio J. Trujillo (Toni.Trujillo@uab.cat) and Victoria Ferragut (Victoria.Ferragut@uab.cat)
Development of gluten-free bread through formulation and technological alternatives to improve sensory characteristics, extend shelf life and guarantee nutritional properties.
Researchers
Marta Capellas Puig
Today, consumers increasingly demand high quality, safe and healthy food products. Nanostructured emulsions may have the potential to protect and enhance the release and biological activity of encapsulated active compounds commonly incorporated into food products, such as natural antimicrobials and nutraceuticals, while protecting or even enhancing their functional properties.
Researchers
Victoria Ferragut Pérez
Bibiana Juan Godoy
Antonio José Trujillo Mesa
Projects
Functionalization of alternative proteins through the application of dynamic homogenization and ultrasound technologies (FUNALPRO). Ministry of Science and Innovation (MINCIN) (PID2023-150303OB-I00)
Alternative proteins and their inclusion in new food products is one of the most debated topics in food science and technology. This is a challenge because proteins of plant origin have much more limited functional properties than those of animal origin. On the other hand, and knowing the increase in meat consumption, the use of slaughterhouse by-products, with a high content of proteins of high biological value is also interesting as a way of valorizing these offal. Taking into account that the global trend is the increasing increase in the consumption of proteins, which are mostly of animal origin, it is obvious that this generates a sustainability problem, both economic and environmental. The general objective of this project is to improve the physicochemical and functional properties of alternative proteins through the use of dynamic homogenization technologies (UHPH and MF) and US, and their application in different food products. For this purpose, different types of protein concentrates of vegetable origin (rice and pea) and one of animal origin from the use of porcine spleen have been selected.
Contact persons: Antonio J. Trujillo (Toni.Trujillo@uab.cat) i Victoria Ferragut (Victoria.Ferragut@uab.cat)
Modification of the by-products of the food industry and low-quality basic foods through biochemical, biological or physical processes to release their full potential by obtaining fractions rich in some functional ingredients (such as increasing the proportion of soluble fiber or producing fractions rich in bioactive peptides), or using the modified ingredient in the formulation of new or improved ones
Researchers
Bibiana Juan Godoy
Montserrat Mor-Mur Francesch
Jordi Saldo Periago
Antonio José Trujillo Mesa