Intensive research combined with growing commercial interest has led to more applications for biomass. This increases the number of green value chains, thus benefiting the whole bioeconomy.
One of the areas of application that in recent years has received significant attention is the extraction of bioactive components and high value products for food and ingredients. CBIO is involved in research in this area in several ways, including development and optimisation of techniques and technologies for extraction and characterisation of the following substances from biomass:
- Protein for food and ingredients
- Secondary metabolites
- Active ingredients
- Prebiotics (non-digestible components)
- Natural colours
In addition to research in bioactive components and high value products, we work strategically with optimising various process parameters with regard to extraction and processing. The aim of this work is to achieve improvements in relation to the following examples:
- endogenous enzymes
- protein chemistry changes
- functional traits (solubility, gelation, skim characteristics, etc.)
- sensory preferences (taste, smell, sight, texture etc.)
- bioavailability
Participating science teams and individual scientists:
- Laboratory platform for extraction, purification and characterization of white protein, natural colouring agents and active compounds
Marianne Danielsen, Trine Kastrup Dalsgaard, Søren Krogh Jensen and Lene Stødkilde-Jørgensen - Bio activity in active compounds Signe Hjerrild Nissenand Jette Feveile Young
- Platform for characterization and strategic optimization of process parameters (anti nutrients (ANFs), including polyphenols, heat and oxidative change in amino acids, D-amino acid)
Trine Kastrup Dalsgaard, Anders Hauer Møller, Marianne Danielsen and Søren Krogh Jensen - Functionality and sensory consumer preference
Marianne Hammershøj, Niki Alixi - Bioavailability and prebiotics
Helle Lærke Nygaard, Lene Stødkilde, Søren Krogh Jensen, Nuria Canibe, Marianne Danielsen and Trine Kastrup Dalsgaard
