Sustainable extraction of BRAssica by-products for innovative VEgetable ingredients

The food industry faces significant challenges regarding by-products from Brassica vegetables, whose health benefits are often diminished by traditional heat treatments.

Key issues include developing innovative technologies to extract bioactive compounds and meeting consumer demands for sustainable, nutritious, and innovative food products within a circular economy framework.

The BRAVE project aims to apply innovative and sustainable extraction technologies to obtain polysaccharide-rich ingredients from Brassica vegetables.

These ingredients will enhance the technological and nutritional properties of cereal-based products, offering a sustainable alternative to traditional Brassica consumption. Ultrasound treatment holds potential for improving the extraction of bioactive molecules.

However, it is currently restricted by high costs, scalability challenges, efficiency concerns, and impacts on food quality in industrial applications.

To address these limitations, the project will optimize ultrasound-assisted extraction at the laboratory scale and scale up using hydrodynamic cavitation.

Additionally, the BRAVE project will study how these polysaccharides interact within cereal food matrices, focusing on their impact on postprandial glucose response.

Furthermore, the project will contribute to the development of healthier cereal-based food options, aligning with growing consumer demand.

Finally, the BRAVE project is expected to advance cutting-edge extraction technologies with a strong emphasis on environmental sustainability, as demonstrated through a comprehensive Life Cycle Assessment (LCA).