Research
Functional Metabolomic Evaluation of a Novel Upcycled Natural Ingredient for Industrial Food Production
In collaboration with
LEADING QUANTIFIED COMPOUNDS (nmol/gm)
Problem
To meet consumer expectations, industrial bakeries and food manufacturers require natural, clean-label preservatives, antimicrobial and antifungal agents, emulsifiers and flavoring. Many of these attributes are present in the peels, husks and other parts of fruits, vegetables and grains, discarded during manufacturing.
RC003 ingredient
Produced using NADES extraction and acidogenic fermentation of fruit, vegetables, industrial bakery waste and rice bran, with 10% (v/v) RC001 palm polyphenol extract.
HMT analysis
CE–MS and LC–MS profiling, library-based annotation and targeted quantification. Two platforms capture both polar and lipid compounds using two different extraction methods. Data is combined into a single inventory of over 1,780 amino acids, fatty acids, peptides, aromatics and vitamins.
Results
Metabolomic profiling indicates the presence of molecules with functionality including:
- AntimicrobialOrganic acids
- AntifungalPolyphenols
- Radical scavengingLeu-Tyr
- Lipid oxidation reduction100+ aromatics, galacturonic acid
- Freeze-thaw and crystal formation protectionBetaine, GABA, isomaltose
- Water loss preventionSorbitol
- Emulsion promotion and coating functionalityPeptides and fatty acid amides
RC003 contains a range of bioactive molecules with potential for food and beverage preservation, shelf life extension and health-promoting fortification of industrial foods.
RC003 may assist in reducing the use of chemical additives in food and beverage manufacturing.
Interested in RC003 for your food products?
Request information and samples