NANOFOODS
Development of foods containing nanoencapsulated ingredient
| Coordinatore | UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II.
Organization address
address: Corso Umberto I 40 contact info |
| Nazionalità Coordinatore | Italy [IT] |
| Sito del progetto | http://allegati.unina.it/ricerca/programmaQuadro/2010/PQ7_CAPACITIES/02PMI/PrgFin_01_Nanofoods.pdf |
| Totale costo | 1˙421˙667 € |
| EC contributo | 726˙000 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2007-1 |
| Funding Scheme | BSG-SME |
| Anno di inizio | 2008 |
| Periodo (anno-mese-giorno) | 2008-10-01 - 2010-11-30 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II.
Organization address
address: Corso Umberto I 40 contact info |
IT (NAPOLI) | coordinator | 0.00 |
| 2 |
"LA MORELLA NUTS, S.A."
Organization address
city: Castellvell del Camp contact info |
ES (Castellvell del Camp) | participant | 0.00 |
| 3 |
Antonio Amato & C. Molini e Pastifici in Salerno SpA
Organization address
address: via Tiberio Claudio Felice 24 contact info |
IT (Salerno) | participant | 0.00 |
| 4 |
HACETTEPE UNIVERSITESI
Organization address
address: HACETTEPE UNIVERSITESI BEYTEPE KAMPUSU REKTORLUK BINASI contact info |
TR (CANKAYA ANKARA) | participant | 0.00 |
| 5 |
Karmat Coating Industries Ltd
Organization address
address: KIBBUT RAMOT MENASHE contact info |
IL (RAMOTH MENASHE) | participant | 0.00 |
| 6 |
MERK UNLU MAMMULLER GIDA KATKI MADDELERI TURIZM INSAAT VE TICARET LTD SIRKETI
Organization address
address: "Ozankara Toptancilar Sitesi, 4. Blok, Macunkoy 150" contact info |
TR (Ankara) | participant | 0.00 |
| 7 |
TECHNION - ISRAEL INSTITUTE OF TECHNOLOGY
Organization address
address: TECHNION CITY - SENATE BUILDING contact info |
IL (HAIFA) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'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. In addition, conventional microencapsulation solutions often affect the textural sensory properties of the food. The overall objective of the NANOFOOD project is to develop and the validate the efficacy of a new generation of healthy foods based on nanocapsules technology. Tailored nanocapsules able to deliver omega-3 fatty acid and silymarin complex into the lower gut will be designed and produced by a specialized Israeli SME in collaboration with Technion, Haifa. These nanocapsules will be incorporated as bioactive ingredients into dry pasta by an Italian SME and into typical bread products by a Turkish SME. The development and characterization of these products will be supported by food scientists operating in leading research centres. Finally, the efficacy of the developed 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 bioactive ingredients according to the new European legislation regarding novel healthy foods marketing.'