Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Oily seasonings with implemented nutritional, healthy and sensory char...
Highlights
Coordinator
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
In depth characterization of the new products using different approaches (including omics techniques) to get their unique fingerprint (e.g., foodome evaluation) and to compare it to corresponding benchmark.
Definition of quality indicators and sensory properties to be included in the label to standardise authenticity and quality (M30)
Application of advanced analytical procedures for the assessment of composition parameters in at least one existing, reformulated and implemented product of each food category according to task 4.1.1. and 4.1.2. (M30)
Aromatic herbs and spices (e.g., rosemary, pepper), vegetables (e.g., garlic, chilli) and fruits (e.g., lemon, orange) have been largely used in the past as natural flavouring and food preservatives due to their content of essential oils and compounds with recognized antimicrobial and antioxidant properties. In the last few years, the popularity of "seasoning made from olive oil and flavourings, spices or herbs" has raised the attention of consumers aware of the possibility of preventing diseases through a healthy diet as well of chefs and people interested in taste versatility. The more diffused applications for flavoured oils concern salad dress, roasting vegetables, pasta, dips and marinades, for spraying snacks before cooking. The actual nutritional and healthy value and the sensory characteristics of these seasonings have to be carefully assessed with relation to the type of formulation and technology applied, considering the desired shelf-life and avoiding possible undesirable compounds.
Specific seasonings, related to the category of fats and oils, implemented in terms of nutritional, healthy and sensory characteristics, will be formulated/selected for the preparation of marinated fish or meat dishes as well as for salads. Advanced analytical methods and innovative and rapid instrumental solutions will be applied for the evaluation of several aspects:
