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CSIC AGRO052 - Development of fresh and processed food enhance in bioactive compounds
A Research group from Spanish public organisation has developed several technologies to enhance the content in bioactive substances in fresh and processed foods. The technologies combine treatments to induce the biosynthesis of these compounds present in the food with methods to incorporate the bioactive substance to the food. Companies from the food sector are sought for technical cooperation agreements
Specification sheet:
DESCRIPTION

A research group from a Spanish public organisation has developed different technologies for the production of fresh or processed foods enhance in their content of bioactive substances. These substances are natural components of the food, generally from vegetable origin, an intake of which has a health promoting effect, either by its antioxidant activity, or protective against cardiovascular diseases or certain kinds of cancer.

However, in some cases it’s necessary to have a huge amount of the initial food to achieve a real effect on health. With the application of the technologies developed it’s possible to enhance the initial content of the bioactive substance that allows, with a rational intake of the food, to have an amount enough to have a health promoting effect. The technologies to enhance the content in bioactive substances of fresh or processed foods are diverse, in some cases they are based in the possibility of induction of its presence in the food, either because it’s synthesized in response to certain external stimuli, like light, heat, etc, or because the food contains an inactive precursor of the interesting substance and by a simple enzymatic or biotechnological process it’s possible to obtain the substance or increase its content.

In other cases it’s possible to obtain them by a natural way from the combination of different natural substances by simple methods. The bioactive substances obtained could be incorporated to the food during the processing steps of a processed or minimally processed food. In the case of fresh foods they are enhance in their initial content of bioactive substances by natural treatments. The research group is interested in contacting food companies willing to developed foods enhance in their content of bioactive substances to adapt their technologies to the companies’ requirements.

By application of these technologies it’s possible to obtain different fruits and vegetables, fresh or minimally processed, as well as processed foods, like juices, soups, sauces, etc., enhance in their content of bioactive compounds

INNOVATIVE ASPECTS

The developed technologies allow obtaining fresh or processed foods enhance in their content of specific natural bioactive substances with shown health promoting properties. Companies incorporating these technologies could be differentiated from their competitors by offering their clients value added foods according to new consumer’s demands

COMPETITIVE ADVANTAGES

The developed technologies allow obtaining fresh or processed foods enhance in their content of specific natural bioactive substances with shown health promoting properties. Companies incorporating these technologies could be differentiated from their competitors by offering their clients value added foods according to new consumer’s demands

CONTACT

Yolanda Hernando
email: yhernando@cebas.csic.es
phone: +34 968396356/ 6200

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