Encapsulation of active ingredients for quality improvement and food safety
The micro-encapsulation can be defined as a technological process designed to trap a substance of interest (typically a functional ingredient said “cores”) within another substance called “shell” or “carrier material”.
Objective of the project was the study and development of encapsulated food ingredients to be applied in various sectors of the food chain, in shelf-life improvement and in the development of highly nutritious and healthy foods.
In relation to microencapsulation techniques, the project was directed to studies necessary to adapt and borrow existing techniques and widely used in the pharmaceutical industry to develop new food ingredients, which may have applications in the areas of food safety, in the extension of the shelf life and in development of highly nutritious and healthy foods.
Tecnoalimenti took care in particular to inquire about the potentiality of development of new ingredients and new technologies. The survey, in addition to the more specific aspects related to employment potentialities, analysed also the technological innovation by consulting patent databases and through a survey in terms of safety and legislation related to contaminants in encapsulated functional products.
Linked to the R&D project, a training course for qualifying human capital as “expert of encapsulation techniques and nutrition for the development of highly nutritious foods” was carried out (seven highly qualified researchers trained).