Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods

Abstract

The overall objective of this project is to develop processes for obtaining and stabilizing colorants, antioxidants and preservatives of vegetable origin from horticultural sources and agro-food industry waste and their implementation in the food industry; intelligent valorisation of agro-industrial waste by using “green extraction” techniques (eco-extraction with non-pollutant reagents; applying a pulsed electric field, ultrasound and microwave treatment); extensioning the assortment of functional products from different fields of the food industry (bakery, pasta, confectionery, dairy products).