Project Abstract

1. Development of a Novel Functional Beverage from Underutilized Fruit Byproducts This project aims to develop a novel functional beverage by utilizing underutilized fruit byproducts. Fruit processing industries generate significant amounts of byproducts, such as peels, seeds, and pulp, which are often discarded or underutilized, despite their potential nutritional and bioactive properties. The goal of this project is to explore the valorization of these underutilized fruit byproducts by incorporating them into a novel functional beverage. The research will focus on the extraction, characterization, and incorporation of bioactive compounds from the byproducts, as well as the optimization of the beverage formulation to enhance its nutritional profile and functional properties. The final product will be evaluated for its physicochemical, sensory, and shelf-life characteristics to ensure its acceptability and potential for commercialization. 2. Optimization of Microencapsulation Techniques for Probiotic Delivery in Food Systems This project aims to optimize microencapsulation techniques for the effective delivery of probiotics in food systems. Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts, but they can be vulnerable to harsh environmental conditions during processing and storage. Microencapsulation is a promising approach to protect probiotics and ensure their viability and functionality in food products. This research will explore different microencapsulation techniques, such as spray drying, emulsion-based methods, and extrusion, to develop optimal encapsulation systems for various probiotic strains. The encapsulated probiotics will be incorporated into different food matrices, and their stability, release characteristics, and functionality will be evaluated under simulated gastrointestinal conditions. The findings of this project will contribute to the development of innovative probiotic-enriched food products with enhanced health benefits. 3. Valorization of Food Waste Extraction and Characterization of Bioactive Compounds This project focuses on the valorization of food waste by extracting and characterizing bioactive compounds from various food processing byproducts and waste streams. The food industry generates significant amounts of waste, including peels, seeds, pomace, and other residues, which often end up in landfills or are underutilized. These byproducts, however, can be a rich source of valuable phytochemicals, antioxidants, and other bioactive compounds with potential health benefits. The research will involve the optimization of extraction techniques, such as conventional and innovative methods like supercritical fluid extraction and microwave-assisted extraction, to recover these bioactive compounds. The extracted compounds will be thoroughly characterized using advanced analytical techniques to understand their chemical composition, bioactivity, and potential applications in the food, nutraceutical, and cosmetic industries. The findings of this project will contribute to the development of sustainable strategies for the utilization of food waste and the creation of value-added products. 4. Formulation and Evaluation of a Gluten-Free Pasta with Increased Nutritional Profile This project aims to develop a gluten-free pasta with an improved nutritional profile. Gluten-free diets have become increasingly popular due to the rise in the prevalence of celiac disease and gluten intolerance. However, many commercially available gluten-free pasta products lack the nutritional value of their wheat-based counterparts. This research will explore the use of alternative grain flours, such as pseudocereals (e.g., quinoa, amaranth, and buckwheat) and legume flours, to formulate a gluten-free pasta with enhanced protein, fiber, and micronutrient content. The project will involve the optimization of the pasta recipe, processing conditions, and the incorporation of functional ingredients to improve the nutritional, textural, and sensory characteristics of the final product. The developed gluten-free pasta will be comprehensively evaluated for its physicochemical properties, cooking quality, and consumer acceptability to ensure its potential for commercial viability. 5. Utilization of Edible Insect Protein in the Development of Meat Analogues This project investigates the utilization of edible insect protein in the development of meat analogue products. Edible insects have gained attention as a sustainable and nutritious alternative protein source, with high-quality protein, beneficial fatty acids, and a range of micronutrients. This research will explore the incorporation of edible insect protein, such as that derived from crickets, mealworms, or grasshoppers, into the formulation of meat analogues, which are plant-based products designed to mimic the taste and texture of traditional meat products. The project will focus on optimizing the processing parameters, blending ratios, and the use of various binding and texturizing agents to create meat analogues with desirable sensory properties and nutritional profile. The developed products will be evaluated for their physicochemical characteristics, cooking performance, and consumer acceptance to assess their potential for commercialization as sustainable and nutritious meat alternatives. 6. Innovative Packaging Solutions for Extending the Shelf-Life of Fresh Produce This project aims to develop innovative packaging solutions to extend the shelf-life of fresh produce. Fresh fruits and vegetables are highly perishable and often suffer from rapid quality deterioration during storage and distribution. This research will explore the use of novel packaging materials, such as biodegradable and active packaging, as well as the integration of smart packaging technologies to enhance the preservation of fresh produce. The project will involve the evaluation of different packaging materials, the incorporation of active agents (e.g., antimicrobials, antioxidants, and ethylene-absorbing compounds), and the implementation of intelligent packaging features (e.g., time-temperature indicators, gas sensors) to monitor and maintain the quality of the packaged produce. The developed packaging solutions will be tested for their effectiveness in extending the shelf-life and maintaining the nutritional and sensory attributes of various fresh produce items, ultimately contributing to the reduction of food waste and the availability of high-quality fresh produce. 7. Bioconversion of Agricultural Residues into Value-Added Ingredients for Food Applications This project focuses on the bioconversion of agricultural residues into value-added ingredients for food applications. Agricultural production and processing activities generate significant amounts of lignocellulosic residues, such as corn stover, wheat straw, and sugarcane bagasse, which are often underutilized or discarded. This research will explore the use of microbial fermentation and enzymatic processes to convert these agricultural residues into high-value ingredients, such as dietary fibers, functional oligosaccharides, and bioactive compounds. The project will involve the optimization of the bioconversion conditions, the characterization of the produced ingredients, and the evaluation of their potential applications in various food products, including bakery, dairy, and functional food formulations. The findings of this project will contribute to the development of sustainable strategies for the valorization of agricultural waste and the creation of innovative food ingredients with enhanced nutritional and functional properties. 8. Development of Nutrient-Dense Snack Bars using Unconventional Protein Sources This project aims to develop nutrient-dense snack bars using unconventional protein sources. Traditional snack bars often rely on common protein sources, such as whey, soy, or nuts, which may not always meet the diverse dietary needs and preferences of consumers. This research will explore the incorporation of novel protein sources, including plant-based proteins (e.g., legumes, pseudocereals, and algae) and alternative animal-based proteins (e.g., insect, marine, or fermented proteins), into the formulation of snack bars. The project will focus on optimizing the blending ratios, processing conditions, and the use of binding and texturizing agents to create snack bars with desirable sensory properties, improved nutritional profiles, and enhanced functional benefits. The developed snack bars will be evaluated for their physicochemical characteristics, shelf-life, and consumer acceptance to assess their potential for commercialization as healthy and sustainable snack options. 9. Extraction and Purification of Natural Colorants from Plant-Based Materials This project aims to extract and purify natural colorants from plant-based materials for use in food and beverage applications. The growing demand for clean-label and natural products has increased the interest in replacing synthetic food colorants with natural alternatives. This research will explore the extraction of pigments, such as anthocyanins, carotenoids, and chlorophylls, from various plant sources, including fruits, vegetables, flowers, and algae. The project will involve the optimization of extraction techniques, including conventional and innovative methods, and the development of efficient purification and concentration processes to obtain high-quality natural colorants. The extracted colorants will be thoroughly characterized for their chemical composition, stability, and potential applications in different food and beverage formulations. The findings of this project will contribute to the development of sustainable and clean-label solutions for the replacement of synthetic food colorants with natural, plant-derived alternatives. 10. Exploring the Application of High-Pressure Processing for Improving Food Quality and Safety This project investigates the application of high-pressure processing (HPP) for improving the quality and safety of food products. HPP is an emerging non-thermal food processing technology that utilizes high pressure to inactivate microorganisms, enzymes, and other undesirable components while preserving the nutritional and sensory properties of food. This research will explore the use of HPP to enhance the shelf-life, safety, and quality of various food commodities, such as juices, meat, seafood, and fresh produce. The project will involve the optimization of HPP parameters, including pressure, time, and temperature, to achieve the desired microbial inactivation, enzyme inhibition, and quality preservation. The effects of HPP on the physicochemical, nutritional, and sensory characteristics of the treated food products will be extensively evaluated. The findings of this project will contribute to the development of innovative food processing strategies that can improve the safety, quality, and shelf-life of food products while minimizing the use of thermal treatments and preservatives.

Project Overview