The focus of this research is on the development of biocatalytic approaches towards the synthesis of novel carbohydrate-based bioactive molecules. These include prebiotics (non-digestible oligo/polysaccharides) and their feruloylated derivatives that support intestinal health.

The discovery of new enzymes with better catalytic properties and study their kinetics, mechanisms and specificities is fundamental to this research. For efficient synthesis, "systems biocatalysis" in which synergistic combinations of multiple biocatalysts are used to catalyze tandem reactions in a one-pot process. Two approaches based on immobilization and molecular imprinting are studied to improve the catalytic properties of biocatalysts that can better suit specific synthetic applications.

Some of our Projects/ Ongoing Research include:

• Study the regio- and stereocontrolled glycosylation by fructosyltransferase (levansucrase) and its application in the synthesis of novel hetero-fructooligosaccharides and ß-(2-6)-levans.

• Discover levansucrases & levanases with better catalytic properties and study their kinetics, mechanisms and specificities.

• Stabilization of levansucrase, modulation of its specificity and a search for the improved synthesis of novel fructooligosaccharides and levans

• Immobilization of levanases and levansucrases by multi-covalent attachment and their application in bi-enzymatic systems aiming at oligolevan synthesis

• Application of levansucrase-catalyzed transfructosylation conversion of sucrose for the enrichment of maple syrups with prebiotics

This research includes the study of the conjugation of proteins with carbohydrates through naturally occurring Maillard reaction, glycosylation reaction or laccase-catalyzed oxidative reactions. Emphasis is placed on the effects of the carbohydrate moieties on the techno-functional properties of protein-carbohydrates conjugates.

Our study on the cross-linking of proteins by laccase alone or by laccase-ferulic acid system contributes to the structuralization, texturization and functional modulation of protein-containing biopolymer matrix. Our team is working on the compositional, structural and functional characterization of selected modified proteins to understand the structure-function relationships and to enhance selected plant-based proteins.

Some of our Projects/ Ongoing Research include:

• Synthesis of glycated/glycosylated proteins of potential applications as food ingredients and nutraceuticals

• Development of a biocatalytic approach using fungal laccase to produce novel functional ingredients via protein crosslinking and protein/polysaccharide conjugation

• Surface phenolic grafting of proteins to modulate their oxidative cross-linking by laccase and enhance their techno-functional properties

• Mannoproteins from «Sacchromyces Cerevisiae» yeast-based products: isolation and characterization of their properties

This research work contributes to the sustainability of the Agri-Food sector by developing innovative processes to generate highly added value functional ingredients from food-processing by-products. Potato fruit juice, potato pulp, cranberry pomace and yeast cell walls are examples of by-products that were biotransformed. The functional ingredients include carbohydrate-based polymers, phenolic acid-based antioxidants, glycoproteins and peptides. These natural ingredients can be either added directly to foods or incorporated into packaging systems. 

Some of our Projects/ Ongoing Research include:

• Bioconversion of whey permeate from dairy industry into lactosucrose or lactobionic acid

• Bio-generation of poly/oligosaccharides and their feruloylated compounds from cocoa bean shells for potential use as sweetener prebiotics

• Sequential microwave extraction of polysaccharides and phenolic compounds from Cranberry pomace (Vaccinium macrocarpon) and investigate their in-vitro digestion and fermentation

• Barley (Hordeum vulgare L) protein: extraction, chemical composition and flavor interaction

• Development of biocatalytic approaches for the extraction of rhamnogalacturonan from potato cell wall and the generation of prebiotic galacto(arabino)oligosaccharides

Selected consumer-driven approaches are investigated to develop new food products from innovative concepts. Mathematical models are developed to elucidate the interactive effects of ingredients on the acceptance of the final products and to optimize the formulation.

Some of our Projects/ Ongoing Research include:

• Potato proteins: isolation, characterization, and their application for enzymatic generation of peptides and for the development of a reduced-gluten cookie

• Development of smart multi-dimensional platform for the selection of clean label ingredients and for the identification of synergistic interactions between the ingredients

• Effectiveness of selected essential oils and enriched plant extracts as natural antioxidants and antimicrobials in food formulations