Development of functional ingredients and extracts obtained through the controlled fermentation of fruits and vegetables with filamentous fungi, delivering differentiated and health-promoting properties for foods and ingredients.
A biotechnological process that transforms fruits and vegetables through fermentation with filamentous fungi, generating extracts with functional properties and high value-added bioactive compounds.
The industry demands solutions that improve the nutritional and functional profile of foods while promoting sustainability through the use of plant-based raw materials. This process enables the development of innovative ingredients for reformulation and new product development.
Through controlled fermentation with selected fungi, bioactive compounds naturally present in fruits and vegetables are enhanced or released, resulting in extracts with greater bioavailability, stability and functional efficacy.
Sectors: Food sector, Ingredients industry
Research lines: Biotechnology, Food sustainability and eco-efficiency
Research sublines: Food biotechnology, New sources of proteins and bioproducts