MENU

Advanced natural food flavours based on sustainable technology of pyrazines

Flavo-pyra-tech is aiming to obtain new natural food flavours and to develop a new technology for pyrazine production using fusel oil as raw material, based on supported liquid membrane extraction (slm).

Pyrazines are a class of privileged compounds, containing N-heterocyclic moieties and they have found numerous applications in the industrial area (food, agriculture, cosmetics, pharmaceutical industry, etc) Pyrazines are important components of aroma fragrances, flavours in foods and widely used as agro-chemicals (aromas of many fruits, vegetables and wines), potentially pharmaco-phore of a large number of biologically active substances; inhibitor for the growth of E. coli; therapeutic drugs for relaxing cardiovascular and uterine smooth muscle; anti-aggregation and analgesic drugs; pheromones in various insect species and versatile synthetic intermediates, etc). FLAVO-PYRA-TECH proposes to obtain new natural flavours for applications in food industry. Some of the most used flavours in the food industry are those with sensory profile of chocolate, caramel, coffee, but most of them are synthetic-based flavours. In the past years, as a consequence of the customers request for food with natural ingredients, the industrial-specialised companies are looking to replace the synthetic flavours with natural ones. A natural and eco-renewable source for chocolate, caramel and coffee natural flavours are pyrazine mixtures. We are proposing to extract and to enrich the pyrazine mixtures from the raw material named fusel oil as by-products of wastes from agriculture production (i.e from sugarcane and sugar beets, fruits, cereals, etc.) FLAVO-PYRA-TECH is also proposing to develop new technology for pyrazine production using fusel oil as raw material. The technology is based on an efficient extraction and enrichment of the pyrazine products using supported liquid membrane (SLM) extraction technique. The SLM system has a sandwich design with two different channels (donor and acceptor) and a supported liquid membrane placed between invoked channels. Pyrazine compound will be extracted and enriched in the acceptor directly from the sample (donor channel) based on different solubility of the analyte between aqueous and organic phase. Proposed method will be developed and characterized on the efficiency and versatility for pyrazines class relating to the usual separation approaches (i.e. liquid-liquid extraction and distillation). Additionally, biomass source and bio-technological conditions for pyrazine production will be evaluated in term of pyrazine structures and properties. The consortium is based on innovative and production-based SMEs from Romania and Portugal, supported by one research unit from each participating country. The Romanian research unit will develop the advanced technology with supported liquid membrane and will deliver the pyrazine mixtures in liquid phase to be added later on into several food products, by Romanian and Portuguese SMEs, specialised on different food sub-sectors. To use the new natural flavours in food products, we are approaching two ways: a direct insertion (liquid phase) and an encapsulation (solid phase) performed by the Portuguese research unit. The food products with these new natural flavours will be analyzed by a specialised sensory research Romanian SME, as a part of the consortium.
Acronym: 
Flavo-Pyra-Tech
Project ID: 
9 547
Start date: 
03-04-2017
Project Duration: 
36months
Project costs: 
800 000.00€
Technological Area: 
Membrane / Filtration technology
Market Area: 
Food and Beverages

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.