Development of plant-based ingredients and food able to maintain consumer well-being and promote active ageing

The research aims at developing novel plant-based ingredients/food to meet the urgent need for sustainable diets able to promote well-being of a progressively ageing population. The methodology adopted to tackle such a complex topic will be based on the food structure design approach. The research will include the selection/extraction of plant-based ingredients having the desired sustainability and nutritional requirements. To this aim, ingredients deriving from residues of industrial food processing will be also considered. Technological interventions with low environmental impact and able to improve the technological and nutritional functionality of the selected ingredients, will be then identified. These modified ingredients will be then used to design novel foods able to maintain consumer well-being and favor active ageing. Food intended for consumers with specific diet-related diseases will be also possible. If needed, strategies of protection and/or delivery of functional ingredients will be also applied to guarantee the target bioaccessibility and bioavailability. The developed prototypes will be assessed for bioaccessibility of functional ingredients by means of simulated in-vitro digestion performed under conditions typical of adults and healthy elderly. Food prototypes will be finally evaluated for quality properties, stability and shelf life