· Development of in vitro digestion models that simulate the grastrointestinal process of specific population groups (in collaboration with healthcare professionals).
· Evaluation of the digestibility of macronutrients (proteins, lipids and carbohydrates).
· Evaluation of the bioavailability of micronutrients (vitamins, minerals, antioxidants, etc.) and toxic compounds (acrylamide, etc.).
· Development of foods with specific functions through strategies aimed at maximaxing the bioavailability of bioactive compounds or reducing the digestibility of macronutrients (e.g. fats).
BENEFITS FOR BUSINESS
· Scientific evidence of the real benefits of their products to the health of groups with specific needs.
· Development and/or adaptation of the formulation and manufacturing processes of products to maximise the nutritional, functional and sensory quality.
· Evaluation of the ultimate effectiveness of food and dietary supplements.
· Greater reproducibility, speed and cost savings in obtaining results versus in vivo studies.
· Development of fermented products with probiotic bacteria from liquefied cereal and nuts.
· Presence of components of great nutritional interest that provide health benefits for consumer groups with specific needs (lacto-intolerants, allergic, pregnats...) and for the general population.
· Healthy fatty acids and carbohydrates profile with low glycemic index. Important source of vitamiins B and E, antioxidant compounds (phytosterols and/or polyphenols) and dietary fiber.
· Identification and quantification of acrylamide content in foods.
· Development of new formulations for inhibiting the formation of this compound in foods.
· Study on the influence of the harvest, post-harvest and processing conditions in the formation of acrylimade.
· Validation in real products: scale-up tests from lab conditions and sensory tests.
· Encapsulation of antioxidants, antimicrobials, enzymes... to increase the protection of such compounds against external agents.
· Development of encapsulation processes by diffent techniques: encapsulation in liposomes, high pressure emulsification, spray drying and use of polymeric supports.
· Creation of new structures that actively protect natural or added components of formulated foods.
· Use of nature food cell structures for the protection of active components.
· Improvement of the functional properties of active compounds: probiotics, antioxidants...
· Replacement of widely distributed ingredients by others with similar functional properties.
· Tecnofunctional and nutritional characterisation of non-conventioanl flours.
· Evaluation of structural properties and their relation to the various constituents of the flour doughs obtained.
· Optimisation of formulations and process parameters.
· Tecnofunctional, nutritional and sensorial characterisation of the products obtained.
Why groundnut flour?
· Important source of fibers, minerals (potassium, magnesium, phosphirus and calcium) and vitamin E and C.
· Healthy fatty acids profile, similar to olive oil with high omega-6 content.
· Nutritional profile suitable for consumers with specific disorders (celiac disease, diabetes, cardivascular diseases...).