SMART emulsions from LIPOPEPtides produced with a sustainable and food-grade process

Objective

SMART-LIPOPEP aims to develop sustainable enzymatic strategies to transform agro-industrial residues, specifically tomato seed proteins and olive pomace triglycerides, into food-grade lipopeptides (LPs) with tailored interfacial and bioactive properties. These amphiphilic molecules will act as innovative, natural, clean-label emulsifiers capable of stabilising food emulsions while encapsulating fish oil and enhancing the delivery of omega-3 fatty acids (EPA, DHA). By valorising abundant Mediterranean by-products, the project addresses the urgent need to reduce food waste and supports circular economy paradigms. The research integrates protein and lipid extraction, enzymatic catalysis, proteomics, bioinformatics, and advanced colloidal characterisation to design LP families with multifunctional behaviour. Their antioxidant activity and oil-encapsulation ability will be explored through a dual approach, including in-silico modelling and in-vitro validation in both model and real food systems. Digestibility and bioactive release will be evaluated with dynamic gastrointestinal simulations, ensuring both technological performance and nutritional relevance. The project will be hosted at the University of Granada under the supervision of Prof. Julia Maldonado-Valderrama (colloidal and interfacial physics) and co-supervision of Prof. Pedro J. García Moreno (enzymatic processing and delivery systems). A six-month secondment at TH Köln (Prof. Ulrich Schörken, green biocatalysis) in collaboration with Prof. Petra Siegert (FH Aachen, microbial aminoacylases) will reinforce expertise and broaden methodological scope. Aligned with the MSCA Green Charter and EU Sustainable Development Goals, SMART-LIPOPEP advances zero-waste food systems and healthier diets. Beyond functional foods, outcomes may also impact other relevant sectors such as cosmetics and biobased surfactants.