- Ingredients and Food
Bioactive ingredients and compounds
Development of bioactive components from food sources
The development of new processes for obtaining and adapting bioactive ingredients and compounds for use in foods continues to evolve. The emergence of so-called plant-based foods and products based on alternative proteins, together with the already significant presence of functional foods, is driving the development of efficient, safe and sustainable technologies to extract, separate or recover, concentrate, purify or adapt a wide range of bioactive ingredients and compounds.
The health benefits of foods depend on the technological suitability and functionality of their ingredients, characteristics that are closely linked to the obtaining and adaptation processes. Likewise, the efficient use of resources and the pollution generated during ingredient production affect the environmental footprint of final food products, creating demand for new processes that are not only more efficient but also more sustainable.
At AINIA, we add value
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Multidisciplinary team
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Pilot-scale extraction technology equipment
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Industrial biotechnology pilot plant
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Technologies for conditioning raw materials and compounds
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Cell culture production
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Extrusion pilot plant
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Dynamic in vitro digester
Bioactive compounds in foods
Development of new processes for obtaining and adapting bioactive ingredients and compounds for use in healthy and sustainable foods. R&D projects may vary in scope depending on each project and may include activities such as:
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Selection and isolation of naturally occurring microorganisms capable of producing target compounds
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Selection of cell lines for the biosynthesis of target compounds
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Development of biosynthesis processes for target compounds using microorganisms and/or cell lines
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Selection and isolation of microorganisms and/or selection of enzymes for enzymatic transformation of substrates (plant materials, agri-food by-products, insects, algae, etc.) through biocatalysis processes
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Development of extraction, concentration, purification and fractionation processes for recovering target compounds through the application of different extraction and separation technologies
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Identification and monitoring of compounds using omics technologies
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Application of processes for stabilisation and/or conditioning of generated ingredients or bioactive compounds
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Analytical characterisation of generated ingredients: physicochemical, nutritional and technological characterisation
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Evaluation of bioaccessibility and/or bioavailability of bioactive compounds
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Evaluation of health-related properties through preclinical trials
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Evaluation of the applicability of new ingredients in food model systems
- Evaluation of the regulatory framework applicable to ingredients
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