Microgels "package" nutrients in food

Submitted by Thomas Pröller, meat-n-more on , Published in Archive

An innovation from industrial community research

The carotenoids in tomatoes and carrots have an antioxidant effect that is vital for humans. Many other bioactive substances contained in natural foods contribute to maintaining health, but also to accelerating the healing process. If these substances are added to processed food, they can lose the desired effect under certain technological influences, such as pressure or shear forces. In a project funded by the Food Industry Research Group and the Working Group of Industrial Research Associations (AiF), scientists from the University of Jena have found a way to make it easier to enrich food with bioactive substances, protect the substances and ensure their controlled release in the digestive tract.

Using porous material (glass or ceramic), microgels with a particle diameter of less than 100 microns are made from alginate or pectin, in which nutrients and probiotic microorganisms can be trapped. The gels consist of polysaccharides and can be added to various foods such as dairy products, fruit products and confectionery without affecting the sensory properties. By selecting the raw materials for the gel-forming substances, it is also possible to regulate the breakdown of the enriched gels in the gastrointestinal tract. The results introduce medium-sized companies in the food industry to future-oriented technologies.

Contact:

Prof. Dr. Gerald Mussolik
University of Jena
eMail: This e-mail address is being protected from spambots To display JavaScript must be turned on!
Tel: 03641 949-710

Source: Jena [ Silvia Behr ]

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