IVACE - FEDER ProALT II

Objective

The

general objective

of this project is the obtaining, production and evaluation of new alternative protein sources which, through their transformation and technological adaptation, allow new protein ingredients with improved techno-functional and nutritional properties to be obtained.

The project has a comprehensive approach: from research into new protein sources, their transformation to obtain ingredients with technological and healthy properties of interest, through to the evaluation of their applicability in food model systems. To achieve the general objective, the following specific objectives are presented for this year:

Research and produce alternative protein sources of high biological and/or technological value: lemna, insects and single cell protein (SCP). Produce the lemna variety selected in the previous year (lemna gibba), work on the generation of Single Cell Protein (SCP) taking into account productivity and protein quality criteria, and have protein-rich material from insects available.
Develop a lemna growth control system based on digital image processing and Machine Learning.
Apply computational tools to evaluate peptide viability and the optimisation of enzymatic processes for obtaining bioactive peptides from single cell protein.
Extract, concentrate and obtain protein fractions and/or peptides from new protein sources through the application of different technologies (solid-liquid extraction, supercritical fluids, physicochemical operations, use of filtration membranes, enzymatic or chemical hydrolysis, etc.).
Work on the functionalisation and adaptation of ingredients and/or protein fractions in order to enhance technological and/or healthy properties through the application of different technological processes (enzymatic and chemical modifications, dehydration systems, etc.).
Deepen methodologies for the evaluation of the technological properties of new protein ingredients based on parameters intrinsic to the very nature of the protein sources or as a consequence of the modifications they may have undergone through the application of the different transformation operations (solubility, emulsifying capacity, gelling capacity, water retention capacity, viscosity, swelling capacity, etc.).
Evaluate the nutritional and biological properties of the developed protein ingredients (nutritional composition, macro and microelements, protein digestibility, in vitro evaluation of intestinal amino acid transport, in vitro characterisation of healthy properties).
Evaluate the potential applicability of the new protein ingredients obtained throughout the project in food model systems.
Carry out a legal framework assessment for the commercialisation as a food ingredient, or food of the protein ingredients obtained from the new proposed sources: SCP and insects and review the changes that may have occurred compared to the previous year in the case of lemna.
Carry out an environmental sustainability study for the production of the different protein ingredients worked on.

Activities

1. Production of lemna and supply of insects as new protein sources.
2. Generation of Single-Cell Protein (SCP)
3. Transformation processes of different protein sources to obtain new improved ingredients
4. Evaluation of the applicability of the new ingredients in food model systems
5. Legal framework and environmental sustainability
6. Dissemination
7. Transfer and promotion of results
8. Management and coordination

Results obtained

Expansion of knowledge on the use of alternative protein sources such as lemna, insects and Single Cell Protein which, through their transformation and technological adaptation, allow the development of new innovative and differential ingredients that provide nutritional and functional value to new foods.
Development of an advanced vision system to monitor over time the evolution of lemna growth and/or quality indicators.
Development of efficient SCP production using fungi (F. venenatum) and yeasts (S. cerevisiae) selected based on their potential capacity to produce protein, allowing their demonstration at pilot scale.
Definition of the processes involved in the use of lemna and insect matrices to obtain protein concentrates through different recovery and conditioning processes that give rise to new protein ingredients.
Definition of fractionation and purification processes to obtain peptides and proteins of quality and valuable functionality from SCP and development of a software prototype to simulate the enzymatic activity of a set of enzymes on a given protein.
Development of specific methodologies for the characterisation of technological properties of the ingredients.
Evaluation of the environmental impact of the production of protein ingredients from the biomasses considered in the project

Dissemination/Transfer

Press release

Approval of the 9 ERDF projects submitted to the IVACE call

AINIA is developing new protein ingredients from insects

Media interviews:

Radio interviews and reports
- Single Cells Proteins, “La solució està en bacteris, microorganismes, insectes, algues, fongs…”, La llavor programme (Cadena Ser)
- Proteins and Insects. AQUI EN LA ONDA programme (Onda Cero) (04/11/2020)
- TVE report, Valencian Community News, Sustainable food, (28/05/2021) Featuring: Mariana Valverde, Alfredo Rodrigo and Ana Torrejón.
- TVE report, National weekend news, New ways of producing food without major impact (29/05/2021) Featuring: Alfredo Rodrigo and Mariana Valverde.
- Report in Valencia Plaza (May 2021).
- RNE interview, Alimento y Salud Programme. Topic: New protein sources. (Alfredo Rodrigo, 20/06/2021)