PROTEIN4IMPACT showcased at CNR FOOD HUB in Naples
On September 24th, our colleagues Tiziana Marino and Lorena Affatato from Consiglio Nazionale delle Ricerche (CNR) presented PROTEIN
The process begins with low-intensity pre-treatment, including sample preparation, pH adjustment, and optional defatting, to optimize conditions for extraction. The core step applies MAE in an aqueous environment, where controlled microwave irradiation induces dipole rotation and local conductivity in the material, facilitating the release of proteins. Careful regulation of exposure time and power ensures efficient recovery while maintaining the structural and functional properties of the proteins.
Following extraction, proteins are separated, optionally purified, and stabilized (yielding protein-rich fractions suitable for further applications. Compared to conventional methods, this workflow delivers reduced solvent usage, shorter processing times, and better preservation of bioactive compounds.
These protein-rich fractions have potential applications in plant-based foods, nutritional supplements, and functional ingredients, supporting more sustainable and efficient use of European food resources.
Take a closer look at our event banner here: KnowledgeBase | Protein
This work was co-funded by the European Union’s Horizon Europe programme as part of project PROTEIN4IMPACT (Grant Agreement No. 101182324). Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.