Location: Dairy and Functional Foods Research
Project Number: 8072-41000-086-00-D
Project Type: Appropriated
Start Date: May 24, 2010
End Date: May 3, 2015
Develop functionalized healthy food protein ingredients using micro-texturing and microstructuring processes such as microparticulation, micro-shear, and extrusion texturization processes for producing texture-induced or enhanced physical modifications with ex/in vivo functionality. Develop protein-based food models with enhanced nutrients using functionalized healthy food protein ingredients developed by improving structure-function interactions of food matrices using the encapsulatory properties of functionalized healthy protein. Develop plant cell wall polysaccharide-based bioplastic composites with tailor-designed thermal, mechanical and biological properties for active packaging, construction and automotive materials. Convert plant cell wall polysaccharides into biomedical materials for tissue regeneration, cosmetic personal care products, carriers of bioactive substances for the colon-specific delivery and to produce synbiotics (probiotic + prebiotic). a. Develop regeneration medicine and drug delivery biomedical products b. Develop skin-care biomedical products
Advance our work on texturization of whey proteins, transitioning into functionalizing proteins for delivering maximal nutrient levels for improved health functions. This project on microstructured and health-functional food proteins will create new food protein-based structures boosted with nutrients such as vitamins, minerals, and phytonutrients using shear texturization and microparticulation techniques. The nutrient-enriched products will be used for protected-delivery of micronutrients aimed at conveying health-enhancing functions such as increased satiety and appetite control, helping to alleviate obesity. The outcome of these efforts will be new functionalized structured products with specific nutrient delivery functions that boost the quality of processed foods, delivering health and wellness, thereby making processed foods more wholesome.