{"id":67444,"date":"2024-08-30T08:37:18","date_gmt":"2024-08-30T06:37:18","guid":{"rendered":"https:\/\/www.unitus.it\/?page_id=67444"},"modified":"2024-08-30T08:41:18","modified_gmt":"2024-08-30T06:41:18","slug":"enpiveg","status":"publish","type":"page","link":"https:\/\/www.unitus.it\/en\/research\/progetti-di-ricerca\/enpiveg\/","title":{"rendered":"EnPiVeg"},"content":{"rendered":"<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-67424\" src=\"https:\/\/www.unitus.it\/wp-content\/uploads\/2024\/08\/Clipboard_08-30-2024_60-300x35.jpg\" alt=\"\" width=\"651\" height=\"76\" srcset=\"https:\/\/www.unitus.it\/wp-content\/uploads\/2024\/08\/Clipboard_08-30-2024_60-300x35.jpg 300w, https:\/\/www.unitus.it\/wp-content\/uploads\/2024\/08\/Clipboard_08-30-2024_60.jpg 643w\" sizes=\"auto, (max-width: 651px) 100vw, 651px\" \/><\/h3>\n<h3><strong>Novel encapsulated pigments enzymatically recovered from vegetable waste as food colorants<\/strong><\/h3>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-67422\" src=\"https:\/\/www.unitus.it\/wp-content\/uploads\/2024\/08\/Clipboard_08-30-2024_61.jpg\" alt=\"\" width=\"173\" height=\"189\" \/><\/strong><\/p>\n<p><strong>EnPiVeg <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>ABSTRACT <\/strong><\/p>\n<p>The proposal falls within the FP1 (Circular &amp; 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).<\/p>\n<p>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\u2019s 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.<\/p>\n<p>&nbsp;<\/p>\n<p>Identification Code: Ecosistema dell\u2019Innovazione \u201cRome Technopole\u201d ECS00000024, PNRR Missione 4 Componente 2 Investimento 1.5, finanziato dall\u2019Unione europea \u2013 NextGenerationEU, CUP: J83C22000810005<\/p>\n<p>Total project cost: \u20ac &#8212;<\/p>\n<p>Total cost DAFNE: \u20ac 30.000,00<\/p>\n<p>DAFNE Role: Lead Partner<br \/>\nScientific Supervisor DAFNE: Prof. Marco Esti<\/p>\n<p>Email: <a href=\"mailto:esti@unitus.it\">esti@unitus.it<\/a><\/p>\n<p>Start date: 02\/11\/2022<\/p>\n<p>End date: 30\/06\/2025<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>PARTNERSHIP<\/p>\n<ul>\n<li>Dipartimento di Scienze Agrarie e Forestali &#8211; Universit\u00e0 degli Studi della Tuscia<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Novel encapsulated pigments enzymatically recovered from vegetable waste as food colorants \u00a0 EnPiVeg &nbsp; ABSTRACT The proposal falls within the FP1 (Circular &amp; Bio products)-Spoke 2. In a circular economy [&hellip;]<\/p>\n","protected":false},"author":28,"featured_media":0,"parent":5652,"menu_order":34,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"ppma_author":[89],"class_list":["post-67444","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>EnPiVeg - Unitus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.unitus.it\/en\/research\/progetti-di-ricerca\/enpiveg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EnPiVeg - Unitus\" \/>\n<meta property=\"og:description\" content=\"Novel encapsulated pigments enzymatically recovered from vegetable waste as food colorants \u00a0 EnPiVeg &nbsp; ABSTRACT The proposal falls within the FP1 (Circular &amp; Bio products)-Spoke 2. 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