EnPiVeg

Novel encapsulated pigments enzymatically recovered from vegetable waste as food colorants

EnPiVeg

ABSTRACT

The proposal falls within the FP1 (Circular & Bio products)-Spoke 2. In a circular economy model, the valorization of fruit and vegetable waste makes it possible to recycle/reuse materials into the supply chain. Vegetable pigments, in addition to technological utility as food colorants, are considered safe and healthy (antioxidant,anti-inflammatory,antimutagenic).

The project idea deals with the application of a new enzyme assisted technology for the tailored recovery of natural pigments (e.g. carotenoids, betalains, anthocyanins, chlorophylls) from unsold vegetable of GDO, using formulations based on enzymatic cocktails, fulfilling the consumer’s expectation and reducing the environmental footprint. To address the practical applicability of such high added-value molecules, ensuring their stability in food and beverage matrices, a demonstrative installation for fruit and vegetable treatment, at semi-pilot scale, will be assembled. The key phases will be: i. dynamic enzyme-assisted solid-liquid extraction; ii. pigment stabilization (spray drying, encapsulation e.g. b-cyclodextrins); iii. application in model and real food and beverages.

Identification Code: Ecosistema dell’Innovazione “Rome Technopole” ECS00000024, PNRR Missione 4 Componente 2 Investimento 1.5, finanziato dall’Unione europea – NextGenerationEU, CUP: J83C22000810005

Total project cost: € —

Total cost DAFNE: € 30.000,00

DAFNE Role: Lead Partner
Scientific Supervisor DAFNE: Prof. Marco Esti

Email: esti@unitus.it

Start date: 02/11/2022

End date: 30/06/2025

PARTNERSHIP

• Dipartimento di Scienze Agrarie e Forestali – Università degli Studi della Tuscia