|
Project Topic
|
Sprouts are defined by the EU regulation 208/2013 as “the products obtained from seed germination, harvested before the development of the first leaf and fully consumed including the seed”. These vegetable foods are rich in phytonutrients, such as polyphenols, glucosinolates, isoflavones, vitamins and minerals. Compared to seeds, sprouts represent a higher source of nutrients, since the germination process reactivates metabolism, resulting in the new synthesis of secondary metabolites with potential health benefits, and in the reduction of antinutrients compounds. Depending on plant species, sprouts synthesize bioactive compounds with specific biological activities (antioxidant, antidiabetic, hypocholesterolemic, anti-obesity and anticancer), crucial to cope with chronic diseases. In this context, the objective of FEED will be to improve the development of a new trend towards the consumption of “functional foods”, using fresh or dried sprouts of different botanical origins, with particular attention to traditional, local and wild edible species. Sprouts will be characterized for their bioactive compounds, antioxidant and anti-inflammatory activities. In addition, the study of microbiota changes, associated with diets enriched with specific sprouts, will establish a relationship between diet and the inflammatory status of the cells. Moreover, as fresh sprouts are very perishable and possess a short shelf-life, new bio-based and biodegradable active packaging will be developed by formulating antioxidants and antimicrobial sprout-derived compounds in bio-based and biodegradable edible coatings and active thermoplastic packaging, with the aim of extending the sprout shelf-life and safety. FEED will also propose the production of new functional foods using dried sprout powder through innovative and sustainable technologies: Microencapsulation and three-dimensional (3D) food printing. Microencapsulation will be realized to produce two different traditional Turkish foods: a drinkable yogurt “Ayran” and Turkish noodles “Erişte”. 3D food printing and non-thermal innovative pre-treatments (e.g., high-power ultrasound, pulsed electric fields) will be carried out to produce snacks, juices and low-sugar jellies that will meet individual customer requirements in terms of colour, shape, taste, texture and nutritional value. Aiming at developing new vegetable-based products active on chronic diseases (i.e., cardiovascular, inflammatory), the project will thus contribute to reducing the pressure on the healthcare systems. In this context, FEED will be addressing the SDG 3, target 3.4: “By 2030 reduce by one third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being”. Moreover, FEED will link to relevant EU policies and objectives in the context of the European Green Deal (Farm to fork strategy) in the action of reducing the use of pesticides, antimicrobials and excess fertilisation, since the sprout production does not involve intensive agriculture. FEED also takes into account the environmental sustainability for the packaging of the fresh sprouts through the preparation of biodegradable edible active packaging. The carbon footprint analyses of the developed products will aid to assess the environmental impacts of the products by estimating the GHGs emission for the entire life cycle of the products (from cultivation to packaging). This evaluation represents a winning marketing strategy for a consumer that is more and more aware of the environmental impacts of its purchases.
|
