Creation of an innovative formulation for a fruit drink with spirulina in Wisana S.A. (Q111372): Difference between revisions
Jump to navigation
Jump to search
(Removed claim: summary (P836): The company will implement the project which will allow the innovative product to be put in place in the form of a fruit drink to which a spirulina has been added, which has a variety of properties. The project will include activities that will lead to the development of a full recipe for the fruit drink with the addition of pirulline extract. The recipe will be ready for production. Study size: the optimisation of the extraction process of th...) |
(Created claim: summary (P836): The company undertakes the implementation of this project, which will enable the implementation of an innovative product in the form of fruit drinks with spirulina, which is characterised by many health-promoting properties. The project will include activities that will lead to the development of a full recipe of a fruit drink with spirulina extract added. The recipe will be ready to be put into production. Scope of the tests: a) Optimisation of...) |
||||||||||||||
| Property / summary | |||||||||||||||
The company undertakes the implementation of this project, which will enable the implementation of an innovative product in the form of fruit drinks with spirulina, which is characterised by many health-promoting properties. The project will include activities that will lead to the development of a full recipe of a fruit drink with spirulina extract added. The recipe will be ready to be put into production. Scope of the tests: a) Optimisation of the process of extraction of bioactive ingredients from spirulina and the development of mathematical models for this purpose – this part of the study will take into account different types of solvents and/or mixtures thereof and the parameters of the extraction process (use of homogenisation, time of contact of Spirulina with solvents) b) the preparation of the fruit drink recipe with the addition of the fruit extract with the addition of spirulina extract – the basic taste base of the drink, taking into account the selection of the optimal dose of extract and evaluation of the effect of the dose of the extract and the evaluation of the effects of the extract on the characteristics of spirulina. The expected effect will be a drink to which spirulina will be added in the form of extracts prepared with the most advantageous solvent and/or their mixture. This approach will make it possible to obtain more stable products both microbiologically and physico-chemically. The university’s task will be to refine the extraction, taking into account the various bioactive ingredients, and then introduce the extract into beverages so that they as little as possible affect the taste-like characteristics of the product, while increasing the content of substances with properties. (English) | |||||||||||||||
| Property / summary: The company undertakes the implementation of this project, which will enable the implementation of an innovative product in the form of fruit drinks with spirulina, which is characterised by many health-promoting properties. The project will include activities that will lead to the development of a full recipe of a fruit drink with spirulina extract added. The recipe will be ready to be put into production. Scope of the tests: a) Optimisation of the process of extraction of bioactive ingredients from spirulina and the development of mathematical models for this purpose – this part of the study will take into account different types of solvents and/or mixtures thereof and the parameters of the extraction process (use of homogenisation, time of contact of Spirulina with solvents) b) the preparation of the fruit drink recipe with the addition of the fruit extract with the addition of spirulina extract – the basic taste base of the drink, taking into account the selection of the optimal dose of extract and evaluation of the effect of the dose of the extract and the evaluation of the effects of the extract on the characteristics of spirulina. The expected effect will be a drink to which spirulina will be added in the form of extracts prepared with the most advantageous solvent and/or their mixture. This approach will make it possible to obtain more stable products both microbiologically and physico-chemically. The university’s task will be to refine the extraction, taking into account the various bioactive ingredients, and then introduce the extract into beverages so that they as little as possible affect the taste-like characteristics of the product, while increasing the content of substances with properties. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: The company undertakes the implementation of this project, which will enable the implementation of an innovative product in the form of fruit drinks with spirulina, which is characterised by many health-promoting properties. The project will include activities that will lead to the development of a full recipe of a fruit drink with spirulina extract added. The recipe will be ready to be put into production. Scope of the tests: a) Optimisation of the process of extraction of bioactive ingredients from spirulina and the development of mathematical models for this purpose – this part of the study will take into account different types of solvents and/or mixtures thereof and the parameters of the extraction process (use of homogenisation, time of contact of Spirulina with solvents) b) the preparation of the fruit drink recipe with the addition of the fruit extract with the addition of spirulina extract – the basic taste base of the drink, taking into account the selection of the optimal dose of extract and evaluation of the effect of the dose of the extract and the evaluation of the effects of the extract on the characteristics of spirulina. The expected effect will be a drink to which spirulina will be added in the form of extracts prepared with the most advantageous solvent and/or their mixture. This approach will make it possible to obtain more stable products both microbiologically and physico-chemically. The university’s task will be to refine the extraction, taking into account the various bioactive ingredients, and then introduce the extract into beverages so that they as little as possible affect the taste-like characteristics of the product, while increasing the content of substances with properties. (English) / qualifier | |||||||||||||||
point in time: 20 October 2020
| |||||||||||||||
Revision as of 11:29, 20 October 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Creation of an innovative formulation for a fruit drink with spirulina in Wisana S.A. |
Project in Poland financed by DG Regio |
Statements
73,170.9 zloty
0 references
81,301.0 zloty
0 references
90.0 percent
0 references
1 February 2016
0 references
30 June 2016
0 references
WOSANA SPÓŁKA AKCYJNA
0 references
Firma podejmuje realizację przedmiotowego projektu, który umożliwi wdrożenie innowacyjnego produktu w postaci napojów owocowych z dodatkiem spiruliny, która charakteryzuje się wieloma prozdrowotnymi właściwościami. Projekt będzie obejmował działania, które doprowadzą do opracowania pełnej receptury napoju owocowego z dodatkiem ekstraktu ze spiruliny. Receptura będzie gotowa do wdrożenia do produkcji. Zakres badań: a) optymalizację procesu ekstrakcji składników bioaktywnych ze spiruliny i opracowanie modeli matematycznych służących do tego celu – ta część badań uwzględniać będzie różne rodzaje rozpuszczalników i/lub ich mieszanin oraz parametry procesu ekstrakcji (zastosowanie homogenizacji, czas kontaktu Spiruliny z rozpuszczalnikami) b) opracowanie receptury napoju owocowego z dodatkiem ekstraktu ze spiruliny - podstawowa baza smakowa napoju, z uwzględnieniem dobrania optymalnej dawki ekstraktu oraz oceną wpływu dawki ekstraktu na cechy sensoryczne, stabilność mikrobiologiczną oraz chemiczną produktu końcowego Przedmiotem badań będą napoje owocowe wzbogacone spiruliną, przy czym nie wykorzystujące bezpośrednio Spiruliny, ale preparując ją odpowiednio tak, by przy jednoczesnym podniesieniu potencjału antyoksydacyjnego oraz wprowadzeniu substancji o potencjalnym działaniu prozdrowotnym do soków lub napojów, nie wpłynęła negatywnie na ich walory smakowo-zapachowe. Oczekiwanym efektem będzie napój, do którego spirulina będzie dodawana w formie ekstraktów przygotowanych z zastosowaniem najkorzystniejszego rozpuszczalnika i/lub ich mieszaniny. Takie podejście umożliwi otrzymanie produktów bardziej stabilnych zarówno pod względem mikrobiologicznym, jak i fizyko-chemicznym. Zadaniem uczelni będzie dopracowanie ekstrakcji, z uwzględnieniem różnych składników bioaktywnych, a następnie wprowadzenie tego ekstraktu do napojów tak, by jak najmniej wpływały na cechy-smakowo zapachowe produktu, przy jednoczesnym zwiększeniu zawartości substancji o właściwościac (Polish)
0 references
The company undertakes the implementation of this project, which will enable the implementation of an innovative product in the form of fruit drinks with spirulina, which is characterised by many health-promoting properties. The project will include activities that will lead to the development of a full recipe of a fruit drink with spirulina extract added. The recipe will be ready to be put into production. Scope of the tests: a) Optimisation of the process of extraction of bioactive ingredients from spirulina and the development of mathematical models for this purpose – this part of the study will take into account different types of solvents and/or mixtures thereof and the parameters of the extraction process (use of homogenisation, time of contact of Spirulina with solvents) b) the preparation of the fruit drink recipe with the addition of the fruit extract with the addition of spirulina extract – the basic taste base of the drink, taking into account the selection of the optimal dose of extract and evaluation of the effect of the dose of the extract and the evaluation of the effects of the extract on the characteristics of spirulina. The expected effect will be a drink to which spirulina will be added in the form of extracts prepared with the most advantageous solvent and/or their mixture. This approach will make it possible to obtain more stable products both microbiologically and physico-chemically. The university’s task will be to refine the extraction, taking into account the various bioactive ingredients, and then introduce the extract into beverages so that they as little as possible affect the taste-like characteristics of the product, while increasing the content of substances with properties. (English)
20 October 2020
0 references
Identifiers
RPMP.01.02.03-12-0033/16
0 references