AGROALNEXT Project: Extraction of bioactive compounds and nutrients from food industry by-products and their application in the development of functional meat and bakery products (BIO-BAKERY-MEAT)
- Type Project
- Scope Autonómico
- Autonomous community Murcia, Región de
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
The project valorizes broccoli and artichoke byproducts using sustainable technologies to extract bioactive compounds. These are incorporated into meat and bakery products, improving their nutritional value, functionality, and sustainability, while reducing food waste within the framework of the circular economy.
Results
Longer shelf life in sausages enriched with broccoli extract. Increased fiber and antioxidant capacity in breads with artichoke extract. In vitro evidence of antioxidant and anti-inflammatory effects of plant by-products.
Contact information
- Coordinator/entity name: Gema Nieto Martínez
- Mailing address: Not available
- Email coordinator/entity: gnieto@um.es
- Phone: Not available
Coordinators
- UMU
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