FEED - From Edible sprouts to hEalthy fooD

Health and sustainability are increasingly central to the agri-food sector, as governments and consumers seek effective strategies to prevent chronic diseases through healthier lifestyles. In this context, the FEED project promotes the Mediterranean diet by fostering a new generation of functional foods enriched with bioactive compounds.

The project focuses on fresh sprouts from different botanical origins, including traditional, local, and wild edible species, which represent an improved nutritional source compared to seeds due to the germination process, enhancing beneficial bioactive compounds while reducing antinutrients. FEED aims to develop innovative food ingredients and functional foods that meet consumer demand for health benefits while ensuring environmentally friendly production processes. Given the high perishability of fresh sprouts, the project also develops bio-based and biodegradable active packaging solutions to improve food safety and extend shelf life. Through a multidisciplinary approach, FEED combines the rediscovery of culturally relevant plant species with advanced technologies (in vitro and in vivo models), alongside a deep characterization of sprouts’ bioactive, antioxidant, immunomodulatory, and prebiotic properties.

FEED is a 36-month project funded by the European Union under the PRIMA programme, supporting sustainable resource use, economic growth, and stability in the Mediterranean region.

Evaluation of bioactive molecules and antioxidant capacity before and after cooking of 5 types of pasta

The project aims to analyze, on pasta samples obtained with different formulations, the concentration of bioactive molecules such as polyphenols and flavonoids, and the in vitro antioxidant power by ORAC and DPPH tests. In vitro assays are performed on 5 different pasta formulations designed and produced by the Antico Pastificio Morelli and the analyzes are repeated after cooking to evaluate the residual antioxidant power.

Analysis of biological samples obtained from patients with Behcet's syndrome

The aim of this project was to evaluate parameters related to oxidation and lipid metabolism in patients with Behcet’s syndrome, in order to reduce inflammation and oxidative stress with dietary intervention. Due to a delay in recruitment related to the request for the study authorization to the Ethics Committee, the analyzes are still being processed.

Evaluation of the antioxidant power on some compositions of supplements

The aim of the project was to evaluate the main bioactive components in four quercetin-based supplements and to determine their antioxidant activity in vitro and ex vivo, on human erythrocytes. The analyzed supplements, Nevrase Plus, Endotel, Lucyvet and Quercetene Forte, were evaluated both for measuring the bioactive content and for testing their activity on an ex vivo cell system of human erythrocytes exposed to oxidative stress. For all the supplements, the results obtained so far have shown a dose-dependent activity and a significant ability to counteract the oxidative damage induced by a radical generator. Furthermore, the erythrocytes pre-treated with Endotel showed, at low doses, values of cellular antioxidant activity significantly higher than the other supplements.

Nutraceutical evaluations of Kavolì subjected to a freeze-drying process

The aim of the project was to evaluate the nutraceutical properties of a new brassicacea, called Kavolì, produced by the Freschissimi consortium through in vitro, ex vivo and in vivo The freeze-dried Kavolì showed a good content of phytochemicals and antioxidant activity in vitro and ex vivo. Indeed, appreciable amounts of glucosinolates and an excellent phenolic content, characterized by high levels of chlorogenic acid, were found in the aqueous extract; a good antioxidant and antihemolytic activity was observed on human erythrocytes exposed to oxidative insult.

Furthermore, the protective action against hepatic steatosis was evident in rats fed a hyperlipidic diet associated with a streptozotocin injection. The rats treated with the aqueous Kavolì extract showed a lower hepatic lipid content than the control, the group of hyperlipidemic rats.

Nutratoscafrica

NUTR-AGE: Nutrition, Diet and Active Aging

The aim of the project is to evaluate the impact of new functional foods and bioactive compounds on human health, with particular interest in the prevention of the main neurodegenerative and metabolic diseases linked to population aging. Thanks to the integrated approach of different scientific skills it was possible:

1. to select the bioactive compounds present in the different food matrices (including the by-products of the agri-food industry);

2. to identify the richer fractions in the greatest interest products to obtain bio-fortified, functional and pre-pro-post-biotic foods;

3. to study their protective effects through in vitro studies and on animal models;

4. to preserve the biological activities during the processing phases and cooking;

5. to verify their bioavailability and regulation role on the intestinal microbiota.

PRIMA-Functionalized Tomato Products (FunTomP)

FunTomP aims to formulate new functional foods based on Mediterranean tomato added with proteins extracted from sugar beet leaves, a waste product, and olive powder. Environmentally friendly processing technologies will be applied; they will have a minimal impact on nutrients evaluated in terms of effects on microbial load and nutritional quality than conventional methods. Green technologies such as supercritical fluid extraction, ultrasound techniques and high voltage electrical discharges will be used for the extraction of bioactive compounds from tomato and beet waste. Advanced techniques, including nuclear magnetic resonance, will be employed for the quality control of the developed products. Thanks to an in vitro and in vivo study it will be verify the health effect of the products obtained, paying particular attention to the antioxidant, anti-inflammatory and antitumor outcomes. FunTomP will make it possible to produce juices, sauces, bars and powder blends with potential health benefits. By involving consumer policy makers, the agricultural industry, producers, consumers and nutritionists in the discussion of the project results, it will be possible to obtain adherence to the Mediterranean Diet and a correct lifestyle at a European level.

PRIN 2022 EXTRAFRESCO - Extraction of bioactive molecules from plant materials with high nutraceutical potential for developing sustainable polymeric coatings able to extend fresh foods post-harvest life

The EXTRAFRESCO project aims to extract bioactive molecules, especially polyphenols, from plant by-products and food waste (microalgae, hemp seeds, and bran) to develop functional bio-coatings for perishable food and packaging solutions. These coatings, enhanced with bioactive compounds that have antioxidant and antimicrobial properties, will help extend the shelf life of fresh perishable products and improve food safety. Edible coatings (EDC) will be applied directly to food, while packaging coatings (PKC) will enhance packaging performance. The project focuses on green extraction methods (such as microwave and ultrasound) and sustainable water-based formulations. Coatings will be designed for effective adhesion and application, and their impact on food quality and safety will be assessed. Additionally, EXTRAFRESCO supports circular economy principles, including sustainable end-of-life solutions and a wide dissemination of results.

PNRR ONFOODS (SPOKE 2) - SMART and CIRCULAR FOOD SYSTEM and DISTRIBUTION

As part of the ONFOODS Partnership, CNR-IBBA is deeply involved in SPOKE 2, where it conducts research related to the development of innovative technologies for the recovery and valorisation of agri-food waste and the use of biomass obtained for the formulation of new solutions for sustainable, bio-based food packaging.

In particular, in WP2.1 ‘WP2.2: New technologies for food waste recovery’ IBBA coordinates for the CNR in Task 2.1.1 the BIOCOIM-BIOCOnversion of agro-industrial food and waste by Insects and Microalgae project and participates within Task 2.1.3 at the projects NEWPRO-NEW food and non-food PROducts from agrifood wastes and VALUE_PRODUCT-EVALUation of prototypEs from by PRODUCTs/waste. In WP2, IBBA participates in Task 2.2.1 in the projects BIOPACK-New solution for sustainable BIO-based food PACKaging; FUNPACK-Assessment of bio-FUNctional properties of new smart and sustainable PACKaging solutions and PILOT_PACK-PILOT-scale PACKaging solutions; and within Task 2.2.2 in the BIOSAN-BIOchemical technologies for SANitization of fresh food products project.

PNRR AGRITECH (SPOKE 9) - New technologies and methodologies for traceability, quality, safety, measurement, and certification to enhance and protect typicality in agri-food supply chains

Spoke 9 aims to conceive, design, test, and disseminate innovative digital solutions to understand the origin, authenticity, and guarantee the safety of agricultural products, with the aim of enhancing and protecting the unique characteristics of agri-food supply chains. Within Spoke 9, IBBA is involved in Task 9.11 (Chemical, Physical, Biological, Sensory, and Genetic methods and protocols for the measurement of product quality and traceability of food matrices and for soil characterization) and 9.1.5 (Modeling sustainability and quality of farm processes and food using on-farm and lab measurements).

In Task 9.1.1, IBBA aims to validate a genetic profiling method based on intron length polymorphisms of the β-tubulin (TBP) gene family for the authentication of olive and cereal cultivars supplied by partners.

In task 9.1.5, an in vivo study on cattle allows us to evaluate the effect of feed supplemented with natural substances on antibiotic resistance and the quality of milk produced, determining chemical and biofunctional parameters. Thanks to the collaboration with ISTI, the use of visible and hyperspectral imaging, combined with machine learning, is being investigated as a rapid, non-destructive, and cost-effective alternative to traditional laboratory chemical analyses for assessing milk quality.

NUTRAGE - Nutrition, Diet & Active Aging

With a multidisciplinary approach, Nutrage aims to promote solutions and strategies for active and healthy aging, which have significant implications for the future, well-being, and social cohesion of the country. Evidence suggests that nutrition plays a key role in promoting the prevention and delaying the onset of major aging-related diseases. Therefore, the project intends to develop new foods with high nutritional value, new dietary regimens, and specific personalized nutrition programs, and to promote new pathways to support the health, well-being, and safety of the most vulnerable populations. The specific objectives of the project are:

• Development of agri-food (bio)technologies
• Development of new foods with high health value
• Green technologies for the extraction and stabilization of biocompounds
• Identification of early biomarkers
• Innovative strategy for active and healthy aging
• Integrated analysis of the physiopathological bases of aging
• Food culture and education

BIOSYNTEX - Evaluation of the antioxidant properties of algal flours

The project aims to evaluate the antioxidant power of algal flours before and after fermentation by measuring total polyphenols and in vitro antioxidant activity using DPPH, FRAP, and ORAC, ex vivo analysis on human erythrocytes using CAA-RBC, and evaluation of anti-inflammatory activity and digestibility testing on a subset of samples.

Biosyntex S.r.l. operates in the algal biotechnology sector both as a producer of algal biomass in various forms (dried, frozen, fresh) and in the development of baked goods (sweet and savory) made with varying percentages (1-10%) of its own algal flours. In order to improve the organoleptic and nutritional properties of products based on Chlorella sp. flour (e.g., crackers and biscuits), the company is interested in understanding whether and how lactic fermentations can improve the nutritional and nutraceutical properties of algal flour, in addition to flavor and aroma.