AGROALNEXT E-SMOO Project: Enrichment of dehydrated smoothies with polyphenolic extracts of rosemary and sage using a novel agglomeration technique
- Type Project
- Scope Autonómico
- Autonomous community Murcia, Región de
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
The project develops powdered smoothies enriched with natural polyphenolic extracts of sage and rosemary, using spray agglomeration technology. Their incorporation, bioaccessibility, antioxidant capacity, and stability during storage are being evaluated, promoting sustainable functional ingredients and natural preservatives.
Contextual description
Consuming fruits and vegetables in smoothies can help address current dietary imbalances in the population. Fruits and vegetables have high nutritional value, but they are not stable and can quickly lose their properties. Spray drying can be used to stabilize these products, although it does lead to some loss of quality, affecting antioxidants and other oxidizable compounds.
Results
Validation of five water-soluble extracts of rosemary (2) and sage (3) with different polyphenolic profiles. Development of a pilot method for agglomerating powdered smoothies without loss of antioxidants. Physical characterization of the new powdered smoothies with rosemary and sage antioxidants. Completion of results on oxidative stability, antioxidant capacity, and retention of key antioxidants in stored and rehydrated powders. Completion of results on the in vitro bioavailability of antioxidants from fruits, vegetables, and herbs.
Contact information
- Coordinator/entity name: Sancho Bañón Arias
- Mailing address: Not available
- Email coordinator/entity: sanchoba@um.es
- Phone: Not available
Coordinators
- UMU
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