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Project title

Valorisation of polysaccharide-rich residual fractions obtained from deproteinized legumes to produce emulsion gels.

Primary Funding Agency

Irish Research Council

Co-Funding Organisation(s)

Lead Organisation

Teagasc

Lead Applicant

Not listed

Project Abstract

Due to the increasing concern about climate change and growth of world population, food systems need to become more sustainable. In this sense, there is a need to develop food products from alternatives to animal sources. The interest in the extraction of proteins from vegetal sources has increased in the last few years. However, these sources are also rich in other compounds which can be valorised too. In line with the Sustainable Circular Bioeconomy concept, the extraction and valorisation of these additional ingredients through a cascading approach is necessary to reduce waste while generating additional value from plant biomass. On the other hand, the increased obesity and cardiovascular diseases are linked with our lifestyle, in which food habits are decadent, including an increased consumption of processed food products. The presence of saturated fatty acids in this kind of foods, apart from impacting body weight, also has negative effects on our health. Currently, the recommendations of nutritionists and governments are in line with the reduction or replacement of saturated and trans fats in foods. Emulsion gels have been proposed as a potential fat replacer. These materials are semisolid systems in which the vegetable liquid oil phase is physically entrapped within a biopolymeric gelling matrix. Their great advantage is the possibility of structuring different vegetable oils with healthier lipid profiles. Food-grade proteins and polysaccharides have been proposed to produce the gel network able to enclose the fat droplets. This work proposes the valorisation of polysaccharide-rich residual fractions obtained as waste streams from legume protein extraction processes. The residual protein content and the high carbohydrate concentration of this biomass will allow the production of emulsion gels using vegetable oils which will be incorporated into food products to replace animal fat, improving not only their nutritional profile but also their technological properties.

Grant Approved

�105,604.00

Research Hub

Climate Change

Research Theme

2. Ireland's Future Climate, its Impacts, and Adaptation Options

Start Date

01/09/2023

Initial Projected Completion Date

31/08/2023