Safety, nutritional, texture and rheological value assessment by different spectroscopic analyses (NMR, IR, MS, HPLC, X-Ray scanner, other assays) of new products from agri-food by-products/waste and sensory analyses and consumer involvement strategies to enhance acceptability and evaluate market potentials of novel foods. Selected extracted compounds in Task 2.1.1 and 2.1.2 will be used for formulation, design, and development of prototypes from agri- food/marine by-products/waste (in connection with Spokes 3 and 4).

Project deliverables

D2.1.3.2.

Report about safety and nutritional standards of the developed products (M30)

D2.1.3.4.

Report on consumer preferences and market potential of novel foods from agri-food by-products/waste (M36).

Interaction with other spokes

Spoke 03

Food safety of traditional and novel foods

Spoke 04

Food quality and nutrition

State of the art

From the nutritional perspective, the utilization of novel food designed from food by-products and wastes (FBPW) from various chains (crops, seafood, industries, distribution and retail) is challenged by the poor digestibility of matrices rich in fibers, polyphenols (cereals and pulses), pigments (algae, seafood, leaves), and cell walls (fungi), as well as by an availability of essential amino acids hard to be balanced. Another issue is the possible presence of contaminants or other compounds (e.g., anti-nutritional factors and toxins) with a negative impact on nutrition and health. Unpleasant sensory characteristics represent a further constraint. A toolbox to balance a sustainable meal and achieve a correct intake of essential nutrients is therefore crucial to support food operators. Moreover, non-food products derived from FBPW will also be evaluated in this task.

Operation plan

The food prototypes obtained from agrifood wastes will be tested for safety (quantification of undesired microorganisms, allergenicity, toxicity on Caeonrhabditis elegans, and presence of physical contaminants), nutritional quality (including digestibility and bioavailability), texture and rheological properties, also during storage (UNINA, CNR, UNIBO, UNIMI, POLIMI).
In addition, the following functionality features will be evaluated: anti-inflammatory and antioxidant (in vitro assays and in vivo tests on C. elegans) activities (UNIBA, CNR).
Carbohydrate and protein digestibility will be evaluated by applying the Infogest in vitro model (UNINA).
Finally, panel and consumer tests will be carried out to assess the acceptability of novel foods and their market potential (ENEA, UNICATT).

Expected results

At least three prototype foods designed in task 2.1.3 a will be fully characterized.