Project: PN 23 01 01 01
Title of the project: Valorization of the nutritional, antioxidant, and therapeutic potential of microalgae in the fortification process of food products
Period: 2023-2026
The project has as its general objective the valorization of the nutritional, antioxidant and therapeutic potential of microalgae in the process of fortification of food products, beneficial in a healthy diet, but also in the prevention and diet therapy of nutritional diseases (diabetes, obesity, metabolic syndrome, etc.) and diseases determined by oxidative stress (cardiovascular diseases, cancer, autoimmune diseases, etc.).
Through the research undertaken within the project, innovative "low carb" bakery/pastry products, with high nutritional value and antioxidant potential, fortified with microalgae, will be produced and characterized from a qualitative point of view. Likewise, "dietary" meat products (reduced salt, fat content), with antioxidant potential, fortified with microalgae, will be produced and characterized from a qualitative point of view. At the same time, within the project, a high-performance chromatographic method will be developed and validated for the determination of specific carotenoids (β-carotene, lutein, neoxanthin, violaxanthin, zeaxanthin, astaxanthin), "quality markers" of microalgae.
Contact: Luminita Catana ( luminita.catana@bioresurse.ro)
RESEARCH ON THE NUTRITIONAL VALUE, BIOACTIVE COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF SPIRULINA_2023
Spirulina, important source of proteins, fiber and fatty acids, useful in the fortification process of food products_2023