PID2023-150303OB-I00 FUNALPRO
Compared with animal proteins traditionally used in the food industry, many alternative proteins still present significant technological limitations. Although plant proteins and proteins obtained from animal by-products are of nutritional, environmental and economic interest, their use in food products is limited by their low solubility, lower emulsifying capacity, limited gelling or foaming ability, and reduced water and oil retention.
At the same time, the global increase in protein demand makes it necessary to diversify the available protein sources. Animal protein production has a high environmental impact, while some plant proteins do not always provide the functional properties required to effectively replace conventional proteins. In addition, there are slaughterhouse by-products with high protein content that are currently underused and could be transformed into higher added-value food ingredients.
The FUNALPRO project focuses on the functionalization of alternative proteins through physical technologies based on dynamic homogenization and ultrasound. Specifically, the project will work with protein concentrates from pea, rice and porcine spleen. Pea and rice proteins are selected as models of plant proteins with commercial interest and relevant functional limitations. Porcine spleen protein is included as an example of the valorization of an underused slaughterhouse by-product, with high protein content and potential nutritional and technological interest.
The project is structured into three main blocks:
- To study, optimize and characterize protein concentrates from pea, rice and porcine spleen treated by ultra-high-pressure homogenization, microfluidization and ultrasound. This block will establish the optimal treatment conditions for each protein and technology, and will evaluate their physicochemical, microbiological and techno-functional properties.
- To analyze the structural mechanisms that explain the functional improvement of the treated proteins. The project will study how the treatments modify protein structure and how these changes are related to properties such as solubility, emulsification, gelation, foaming, water and oil retention, microbiological stability and in vitro digestibility.
- To apply the functionalized protein concentrates in model foods, in order to evaluate their performance in real food matrices. Plant proteins will be incorporated into a fermented gelled plant-based emulsion and a high-protein UHT plant-based beverage, while porcine spleen protein will be applied in a cooked meat product. In all cases, aspects such as texture, stability, water retention, microbiological quality, oxidation, digestibility and sensory acceptance will be assessed.
The project results are expected to generate new knowledge on the relationship between protein structure and technological functionality in alternative proteins. They will also make it possible to compare the potential of three physical technologies —ultra-high-pressure homogenization, microfluidization and ultrasound— to improve the food use of underutilized plant and animal proteins.
From an applied perspective, the project may support the development of new, more versatile, stable and sustainable protein ingredients for the food industry, as well as the formulation of new plant-based products, protein beverages and meat products with valorized ingredients.
This project is mainly developed by research teams from the Universitat Autònoma de Barcelona and the Universitat de Girona, with complementary expertise in food technology, protein functionality, homogenization technologies, microbiology, plant-based products, emulsions, UHT beverages and the valorization of animal by-products. Overall, FUNALPRO aims to contribute to the diversification of protein sources, the improvement of food system sustainability and the transition towards circular economy models.
Proyecto PID2023-150303OB-I00 financiado por:
