Akademik Veri Yönetim Sistemi
Gökmen V. (Yürütücü), Mogol B. A.
7. Çerçeve Programı Projesi, 2008 - 2010
The preservation of bioactive food ingredients through product processing and storage, and their controlled release in the gastrointestinal tract is yet a major obstacle for the full exploitation of the health potential of many food bioactive components. The overall objective of the NANOFOOD project is the development and the validation of efficacy of a new generation of healthy foods based on nanocapsules technology. Tailored nanocapsules able to deliver omega-3 and butyrate fatty acid and silymarin complex into the lower gut will be designed and produced by a specialized Israeli SMEs in collaboration with Technion, Haifa. These nanocapsules will be incorporated as bioactive ingredients into dry pasta by an Italian SMEs and into typical bread products by a Turkish SMEs, supported by a food scientists operating upon RTD performers. The efficacy of the food products will be assessed by a human clinical trials on patients affected by Intestinal Bowel Disease where the anti-inflammatory properties of the selected ingredients could be highly beneficial.
NANOFOODS project will provide SMEs of the consortium with necessary tools and know-how to introduce in the EU markets foods based on nanoencapsulated ingredient according to the new European legislation regarding novel healthy foods marketing.