Advancing ultrasound-assisted biopolymeric nanofillers from seaweed biomass as sustainable resources for the development of nanofood systems

Objective

The global food industry is shifting towards sustainability due to environmental concerns, resource depletion, and increasing demand for functional foods, driven by a projected population increase to nearly 10 billion by 2050. In this context, seaweed biomass is an abundant source of seaweed-derived bioactives (SDBs) such as proteins (SDP), starches (SDS), and polyphenols (SDPPs), which are appealing renewable bioresources for sustainable food systems. Initially, we aim to establish high-throughput screening of seaweed bioactives (SDP, SDS, and SDPPs) and estimate their therapeutic potential (WP1). However, there is still a lack of understanding regarding the nature and chemistry of SDP, SDS, and SDPPs, which hinders their incorporation into food matrices. The objective is to determine which combination of SDP, SDS, and SDPPs is important for nanofood systems and to understand their implications on the development and processing practices in the food industry. Secondly, we aim to be the first to establish a clear link between the structures of encapsulating raw materials (SDP and SDS) and the functionality of their complexes (WP2). Then, the delivery properties of ultrasound-assisted SDP-SDS complex nanoparticles will be investigated with SDPPs as a core material, and the effect of the formation mechanisms of biopolymeric nanofillers on their functionalities will be analysed (WP3). Finally, the therapeutic potential of SDBs-stabilised biopolymeric nanofillers for sustainable nanofood production with improved functionalities, bioaccessibility, and nutritional properties will be explored (WP4). The proposed project will eventually provide a novel pathway for European food product manufacturers to develop nutrient-packed nanofood products. Overall, efforts are being made to improve community health and well-being by utilising underutilised resources for nutritious food ingredients and economic circulation and advancing the goal of “sustainable production of food.”