Mechanistic modeling of the formation of bioactive compounds in high pressure processed seedlings of Brussels sprouts for effective solution to preserve healthy compounds in vegetables


 Organization address postcode: 1017

contact info
Titolo: Mr.
Nome: Bjarne Friis
Cognome: Ploumark
Email: send email
Telefono: +45 35322712
Fax: +45 35324612

 Nazionalità Coordinatore Denmark [DK]
 Totale costo 230˙809 €
 EC contributo 230˙809 €
 Programma FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
 Code Call FP7-PEOPLE-2013-IEF
 Funding Scheme MC-IEF
 Anno di inizio 2015
 Periodo (anno-mese-giorno) 2015-02-16   -   2017-02-15


# participant  country  role  EC contrib. [€] 
1 KOBENHAVNS UNIVERSITET DK coordinator 230˙809.80


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

hp    cv    sprouts    solutions    plant    glucosinolates    matrix    meet    bc    health    inactivation    enzyme    food    bioactive    pm    myrosinase    mechanistic   

 Obiettivo del progetto (Objective)

'Health and quality of life of the European citizens is threatened by degenerative diseases with increased social and health care expenses. The health gains of food consumed are an important key to tackle this challenge; by developing new healthier food products or ingredients to be included in daily meals. In both cases, consumer acceptance is important and healthy bioactive compounds (BC) naturally present in food provide a solution to meet the consumer demand for natural components. Glucosinolates are such important BC found in many food commodities like cruciferous vegetables (CV) as Brussels sprouts and are linked to a reduced risk of cancer. However, they can undergo unwanted enzymatic degradation upon conventional processing, like heat treatment, and negatively affect the beneficial gain. Hence, this project will pave the way for effective solutions to meet the need for new bioactive food products. High Pressure (HP) has the potential to retain the intact glucosinolates in CV by providing a mild processing method for a controlled myrosinase inactivation (enzyme that degrades glucosinolates) not previously used in industry for CV. Sprouts of Brassica oleracea var. gemmifera will provide a well-defined homogenous matrix with a cell structure suitable for mechanistic studies at a molecular level and are selected as the model plant matrix (PM). This will provide new insight into the mechanism behind the HP impact on PM necessary for future HP application. The research objetives are: 1) To establish the HP parameters to control the activity of myrosinase on glucosinolate degrading, 2) To reveal the mechanistic effect on and control of myrosinase activity during HP, 3) To establish the mechanistic description of HP on enzymes and BC in plant cells based on 1) & 2). Experimental methodologies and knowledge of the project group will allow us to reach the overall aim: to preserve BC in CV by creating new processing solutions through controlled enzyme inactivation.'

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