Encapsulation of Polyunsaturated Fatty Acids (PUFAs) within Maillard Reaction Products derived from plant proteins using Reactive-Extrusion Process as a Sustainable Alternative
Project Abstract:
The proposed research project, titled “ECO-PUFA,” aims to revolutionize the encapsulation of Polyunsaturated Fatty Acids (PUFAs) within Maillard Reaction Products- (MRPs) derived from plant proteins. By utilizing the excellent mixing efficiency of twin screw-extruders, it is possible to develop an innovative approach to producing the reaction within the extruder, a process known as reactive extrusion. The project seeks to overcome existing challenges related to the stability and bioavailability of PUFAs, while harnessing the advantageous antioxidative properties and protection that complex formed by the Maillard reactions can provide to oxidation-prone components such as PUFAs. Furthermore, the project emphasizes sustainability by employing plant proteins instead of animal proteins and a reactive-extrusion technology that requires lower specific energy, conserves water, and minimizes waste production, thereby aligning with the principles of the green and blue transition. The research aims to achieve a diverse set of objectives.
Firstly, the project aims to optimize a lab-scale reactive-extrusion process parameters to ensure efficient encapsulation of PUFAs within MRPs. This optimization will involve fine- tuning various factors such as temperature, pressure, screw speed, feed composition, etc. to achieve optimal encapsulation efficiency and product quality. Subsequently, comprehensive characterization of the physicochemical properties of the encapsulated PUFAs will be conducted using advanced analytical techniques, including spectroscopic, chromatographic, and microscopic methods. This thorough characterization will provide insights into the structural and functional attributes of the encapsulated PUFAs, crucial for understanding their behavior and potential applications. Additionally, the research endeavors to evaluate the stability and functionality of the encapsulated PUFAs under various conditions, including storage, processing, and simulated physiological environments. By assessing factors such as oxidative stability, release kinetics, and bioavailability, the project aims to elucidate the efficacy and suitability of the encapsulated PUFAs for diverse applications, particularly in food products and agricultural settings. Collaboration with a secondment institution specializing in pilot plant-scale extrusion will further facilitate validation studies and provide valuable insights into real-world applications and scalability.
In conclusion, the proposed research represents a significant advancement in the field of encapsulation technology, offering sustainable solutions to enhance the stability and functionality of PUFAs. By utilizing the synergistic effects of Maillard reactions and reactive-extrusion processes, the project aims to deliver impactful outcomes with far-reaching scientific, societal, and economic implications. The project’s outcomes, including improved food stability and sustainability through plant proteins and innovative encapsulation, have societal implications by reducing the environmental footprint and aiding in rehabilitating human-impacted ecosystems. Thus, this research holds significant potential to transform various industries such as food and pharmaceutical and contribute to the global transition towards sustainability.