UMinho: Award-winning technology that increases nutritional value – Correio do Minho

UMinho: Award-winning technology that increases nutritional value

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The Center for Biological Engineering (CEB) of the University of Minho (UMinho) has developed a technology that allows to increase the nutritional value of food. The project ‘Nutricap has just been highlighted with the Food & amp premium; Nutrition Award for Research & amp; . Development

The technology encapsulates functional and bioactive compounds (eg vitamins, antioxidants) in very small structures (micro and nano-hydrogels) to incorporate the then food. To develop these structures milk proteins are used, known to the high nutrient content and the ability to regulate blood circulation and anti-inflammatory and antitumor activities. The Nutricap industry offers the possibility to develop food products fortified with antioxidan- tes, vitamins and phytosterols. “Hydrogels can be incorporated into juices, yoghurts and cereals, for example. The idea is to give the consumer, increasingly demanding more healthy and nutritious products, “highlights the researcher Miguel Cerqueira, who collaborated with Ana Bourbon, Ana Pinheiro, Antonio Vicente, Hélder Silva and Philippe Ramos.

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 The incorporation of bioactive compounds in free form has been used in food for potentiating a richer overcome any nutrition and nutritional deficiencies. However, interaction with feeding means and the loss of bioactivity after the passage through the gastrointestinal tract has posed many challenges. “The Nutricap, using milk protein, allows to incorporate soluble and insoluble bioactive compounds in water, functioning as a vehicle for the controlled release and localized compounds, distinguished by only resorting to natural substances and food grade” states.

The potential of this innovation to market application has been exploited by Improveat, spin-off UMinho based in Spinpark in Caldas das Taipas, Guimaraes.
 “We are pleased to receive this award by a mobilizing agent for innovation in the agri-food sector, such as the Food & amp; Nutrition Awards. It sampler excellent work over the past years by the CEB and an important incentive to continue research in this area, “says Miguel Cerqueira.

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