FUNPRO

FUNPRO - Functional products based on goat's milk proteins and bioactive compounds extracted from grape pomace and edible mushrooms

Project team:

Faculty of Agriculture

Mirjana Pešić – PI

Miroljub Barać
Slađana Stanojević
Aleksandar Kostić
Ivana Sredović Ignjatović
Danijel Milinčić
Dušanka Popović Minić
Ana Doroški
Ana Bjeković

IBISS

Jasmina Glamočlija
Jovana Petrović
Dejan Stojković

 

Abstract

The FUNPRO project aims to make functional additives based on goat's milk protein and bioactive components extracted from mushrooms and grape pomace. These additives can be added to various food products, improving their functional, sensory and techno-functional properties, which can contribute to maintaining the health of consumers.

Healthier and sustainable food production is one of the main challenges facing the food industry today. Food scientists are intensively researching new functional additives that will improve food quality, on the one hand, and ways to reduce environmental impact during food production, on the other.

One of the most widely used food additives is cow's milk protein, but about 3% of the population is allergic to these proteins. On the other hand, goat's milk proteins are poorly used and have excellent techno-functional properties, have low allergenic potential and are better digested than cow's milk proteins. Mushroom extracts are a rich source of bioactive compounds that exhibit anticancer, anti-inflammatory and antimicrobial properties, while grape pomace extract is a rich source of phenolic compounds known for their antioxidant properties. These extracts have been insufficiently used in the formulation of food products due to poor solubility, stability and bioavailability. In order to take advantage of all the benefits of these products and overcome their disadvantages, FUNPRO will develop three different functional additives based on these components and test them in three food products.