Improvement of Meat Products Safety and Quality by Using Health Beneficial Functional Ingredients Isolated from Berry Pomace (Berry4Meat)


Project no.: P-MIP-17-228

Project description:

The effects of phytoingredients isolated from berry pomace on the quality and safety of processed meat products are studied in order to enrich such products with bioactive compounds of berry pomace and to increase their nutritional value and antioxidant potential. Effective and modern, environment and food friendly processes are applied for the isolation of bioactive substances from berry pomace. Antioxidant properties and antimicrobial activity of phytoingredients are assessed by the in vitro methods; their composition will be analysed by chromatography and mass spectrometry, the structures and the concentrations of the main bioactive compounds will be determined. Effective concentrations of the selected phytoingredients in the model processed meat products will be established and their influence on the standard quality characteristics, sensory quality, oxidative and microbiological stability during storage will be determined. The effect of phytoingredients on the global antioxidant response (GAR) of meat products will be evaluated by using the in vitro gastrointestinal digestion simulation process. Also the release of berry pomace bioactive constituents into the soluble fraction (preliminary indicator of their absorption) and their changes will be measured. The effect of selected berry pomace products and soluble meat substances produced during the in vitro digestion on colorectal tumour cell cultures will be assayed in order to preliminary assess the possibilities of mitigating carcinogenic effects of processed meat by the antioxidant phytoingredients. The findings may help to preliminary support the hypothesis that such ingredients may reduce the risks of disease development. The formula and the technology of meat products with berry bioactive compounds will be developed, the prototypes of the products will be produced.

Project funding:

Projects funded by the Research Council of Lithuania (RCL), Projects carried out by researchers’ teams

Project results:

Scientific article – 5 units.

Period of project implementation: 2017-09-01 - 2020-09-30

Project coordinator: Kaunas University of Technology

Petras Rimantas Venskutonis

2017 - 2020

Department of Food Science and Technology, Faculty of Chemical Technology

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