Development of encapsulated food ingredients from probiotic-fermented wild blueberry

益生菌发酵野生蓝莓胶囊化食品成分的开发

• 批准号: 561227-2020
• 负责人: Rupasinghe, VasanthaVHP
• 金额: $ 3.64万
• 依托单位: Dalhousie University
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=743392
• 关键词: Development; encapsulated; food; ingredients; probiotic

Blueberries occupy the largest area of all fruit crops in Canada. Wild lowbush blueberry (Vaccinium angustifolium) comprised 23% of the total farm gate value of all blueberries produced in Canada. Individually quick-frozen (IQF) lowbush blueberries contribute about 50% of Canada's blueberry exports. Recent surpluses of IQF blueberries have resulted in lower farm gate value and the industry is seeking urgent alternative uses of wild blueberry. Partnering with Clever Fruit Products Ltd, we propose to develop new encapsulated and fermented food ingredients from wild blueberry for the Canadian and global markets. The major knowledge gap is the lack of a scalable manufacturing process for the commercialization of fermented wild blueberry ingredients. The specific objectives of the proposed research are to (i.) develop and optimize science-based advanced manufacturing processes for value-added wild blueberry products using fermentation and encapsulation technologies and (ii.) generate new knowledge of post-biotic metabolites of fermented wild blueberry that could have a positive health impact. The proposed experimental approaches include the development of optimized and standardized probiotic fermentation processes, identification/assessment of post-biotic metabolites, the examination of encapsulation technologies for the potential to replace maltodextrin with prebiotic polysaccharides (e.g., inulin) or protein hydrolysates, and an assessment of the new functional blueberry-based ingredients for their ability to mitigate the risk of metabolic disorders such as type 2 diabetes and cardiovascular disorders. The expected outcome will be the establishment of advanced and scalable manufacturing processes for novel fermented wild blueberry ingredients with potential health benefits. It is anticipated that the project would contribute to the sustainability of the Canadian wild blueberry industry through creation of new value-added products. The indirect impact would be enhancing the health and well-being of Canadians through the availability of specialty health-promoting wild blueberry-derived food ingredients.

蓝莓在加拿大所有水果作物中占有最大面积。野生低丛蓝莓 (Vaccinium angustifolium) 占加拿大生产的所有蓝莓农场总价值的 23%。单独速冻 (IQF) 低丛蓝莓约占加拿大蓝莓出口量的 50%。最近速冻蓝莓的过剩导致农场交货价值较低，该行业正在寻求野生蓝莓的紧急替代用途。我们与 Clever Fruit Products Ltd 合作，建议为加拿大和全球市场开发来自野生蓝莓的新型封装和发酵食品成分。主要的知识差距是缺乏用于发酵野生蓝莓成分商业化的可扩展制造工艺。拟议研究的具体目标是（i.）利用发酵和封装技术开发和优化基于科学的增值野生蓝莓产品的先进制造工艺，以及（ii.）产生发酵野生蓝莓的后生物代谢物的新知识蓝莓可能对健康产生积极影响。拟议的实验方法包括开发优化和标准化的益生菌发酵工艺、鉴定/评估后生物代谢物、检查封装技术用益生元多糖（例如菊粉）或蛋白质水解产物替代麦芽糖糊精的潜力，以及评估新型功能性蓝莓成分能够降低 2 型糖尿病和心血管疾病等代谢性疾病的风险。预期成果将是建立先进且可扩展的生产工艺，生产具有潜在健康益处的新型发酵野生蓝莓成分。预计该项目将通过创造新的增值产品，为加拿大野生蓝莓产业的可持续发展做出贡献。间接影响将是通过提供特殊的促进健康的野生蓝莓食品成分来增强加拿大人的健康和福祉。