Bioprocessos para el aprovechamiento de
los desechos de cultivos multifunzionale
Territorial and Production Systems Sustainability Department (SSPT)
Biotechnology and Agroindustry Division
Bioproducts and Bioprocesses Laboratory (PROBIO)
Dr Loretta Bacchetta
Presentation outline
Overview of the aims and activities at ENEA Biotechnologies and
Agroindustry Division BIOAG– Bioprocess and Bioproducts Laboratory
BIOAG inputs for cultural heritage conservation
Examples of on-going research projects:
Genetic resources characterization: hazelnuts as model of study
Bioraffinery: Cynara spp. for food and non food applications
Bio-fungicide: enhancement of buckwheat by-products
The Mild technologies at PROBIO laboratory
Efficient use of resources: biobased products from cladodi of Nopal for
Cultural Heritage applications
Final considerations
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Bioprocesses– Meeting Ambasciata Italiana in Mexico, Bilateral Project, November2017
Biotechnology and Agroindustry Division-BIOAG
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Focuses on innovation in the agro-industrial system for the development and competitiveness of food production in terms of quality, safety and sustainability, encouraging chain approaches, through agro-industrial and/or territory clusters.
Promotes the development of products (food and non-food) with high-added value and high technological value derived from biological resources.
Develops methods and technologies for innovation and traceability of the production, supply, processing and marketing chains of agricultural and food products in a perspective of enhancing consumer confidence in the foodchain.
BIOTECHNOLOGY
BIOPRODUCTS AND BIOPROCESSES
SUSTAINABILITY, QUALITY AND SAFETY OF
AGRIFOOD PRODUCTIONS
All activities are performed through innovative infrastructures, equipment, facilities, and technology/service
platforms, located in three different laboratories:
Biotechnology and Agroindustry Division activities
Innovative biotechnology products and processes and systems for Bioeconomy
• “Omic” sciences and new breeding techniques in Mediterranean crops
• Conservation, characterization and evaluation of existing biological collections including microrganismsf or industrial purposes (food and biotechnology)
• Enhancement of waste and agro-industrial by-products, into high added-value products (innovative food, feed, materials and bio-based products) and focusing on the resources efficient use, use of Key Enabling Technologies (KETs), industrial biotechnology (White Biotechnologies) and Process Technologies (with a special focus on Mild Technologies), for agroindustry and bio-industry
Systems for sustinable quality safety of Agroindustrial productions
• Conservative and precision agriculture for
sustainability and phytosanitary measures for crop
protection. Agriculture-based models, to improve
the resilience to climate change and to promote
reduction of inputs and greenhouse gas emissions
• Precision indoor farming and agrospace
• Use of renewable sources and improvement of
the food system throughout a cascade-type
approach, planning for maximal biomass
exploitation and agri-food waste and for reducing
food losses.
• Validation and application of diagnostic methods
for food safety, qualification of the productions
,processing, preservation and packaging. Quality
markers for authenticity and origin of foods
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"Bioproducts and Bioprocesses" Laboratory (PROBIO)
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Aims to develop innovative products and processes in food and no-food areas
through the use of Key Enabling Technologies (KETs). Special attention is devoted to
developing industrial biotechnologies (White Biotechnologies) and Mild Technologies,
in agroindustry and bio-industry areas.
The activities are: to detection, at different levels of scale, of
innovative and sustainable productive solutions, able to
obtain a wide range of products /processes bio-based, with
high added value of interest for new markets. The
approaches allows the valorization of biological resources
use, vegetables matrices, by-products and waste.
The Laboratory combines expertise on valorization of vegetables, animal and microbial resources (agronomy,
microbiology, entomology, chemistry, veterinary, environmental sciences), industrial biotechnology, chemical
engineering, Nuclear Magnetic Resonance (NMR), biochemistry.
sspt.enea.it
BIOAG inputs for cultural heritage conservation
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Biomortars
Biocide additives
Methodologies of chemical extraction –
MILD TECNOLOGY
Recovery biomolecules from waste
Agro-biodiversity
Genetic resources characterization hazelnuts (Corylus avellana) as model of study
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Corylus avellana variability
SAFENUT: Agri Gen Res 068 Variability in polyphenolics
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215 cultivars e 58 accessions are amintaned in 13
European collections
190 are characterized by SSR.
42 out of 140, ecotypes recovered ‘on farm’ were
confirmed new genotypes
18 phenolics identified in 53 cultivars: 10 flavonoidi (quercetin
pentoside, quercetin 3-O-rhamnoside, catechin, epicatechin,
myricetin-3-rhamnoside, procyanidin dimer-1, procyanidin dimer-2,
procyanidin trimer-1, -2 and -3) 7 phenolics acids (gallic,
protocatechuic, chlorogenic, p-coumaric, ferulic, ellagic and caffeic
acid); 1 dihidrochalcone (phloridzin).
Rovira M., et al, Bacchetta L.,2013. Annals and Nutrition metabolism 62 (2), 82 Boccacci P., et al., Bacchetta L., 2013. Tree Genetics & Genomes 9:1465-1480
Study of Corylus avellana variability
Variabiliuty in fatty acids Variability in proteins and minerals
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Bioprocessi – Meeting Ambasciata Italiana in Mexico, Bilateral Project, Novembre 2017
Analizzate 75 cultivars
Bacchetta et al., 2013. Euphytica 191: 57-93 Drogoudi, P.,et al., Bacchetta, L, 2013. J. Food Sci. Nutr.,64, 202–209.
Fuctional food: clinical trials
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Asım Orem, et al. (2013). Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid-lowering effect in
hypercholesterolemic subjects. Journal of Clinical Lipidology, 7, 123-131.
Tey, S.L., et al. (2011). Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly
hypercholesterolemic individuals. European Journal of Clinical Nutrition 65, 117–124.
Mercanligil, S.M., et al. (2007). Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in
hypercholesterolemic adult men. European Journal of Clinical Nutrition, 61, 212-220.
Fraser, G.E., et al. (1992). A possible protective effect of hazelnut consumption on risk of coronary heart disease. The Adventist
Health Study. Arch Intern Med, 152, 1416–1424
BIOSERVICE
Project
Lr 13/2008 PROT. FILAS-
RU-2014-1168 - 2018
Activities
CUORESANO
Supported by
COOPERNOCCIOLA srl
(Viterbo)
Fuctional food: results of clinical trial
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Bilateral Project, November 2017
+ 251,2 Kcal/d
No variation
in weight
reversible
benefits
Improvements on chemical/molecular characterization
Metabolomics ESOSOMES
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Developped of protocol for isolation of esosomes
ENEA e CNR –Biologia Cellulare e Neurobiologia
Genetic resources characterization: research activities in progress
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Bilateral Project, Novembre 2017
RUTINA
Gluten free
Fagopyrum spp.
esculentum tataricum
Ocimum
basilicum
Cynara cardunculus var. scolymus
Pinus pinea
Brassica rapa local ecotypes
sulforaphano (µ g/g ps)
Bacchetta et al., 2016.
A manifesto for the
valorization of wild
edible plants.
J.Ethnopharmacology
191:180-187
Wild edible plants
CYNARA spp Breeding for new varieties address to food and non food industry
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)
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Artichoke and Cardoon: strategy
Morphological
characterization
(International descriptors )
Molecular characterization
( ISSR & AFLP)
Biocheical characterization
(ASE extraction and HPLC analysis)
FOOD PRODUCTION
(artichoke)
Biomass production biopolimers
(cardoon)
Selection
Assisted
breeding
Bioprocessi – Meeting Ambasciata Italiana in Mexico November 2017
Artichoke and Cardoon
Settore FOOD - Artichoke NON FOOD- Cardoon
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in Mexico November 2017
Michelangelo Donatello
Raffaello
Patent : 3
ARTICHOKE
VARIETIES for
edible consumption
and characterized by
good nutraceutical
properties.
• Development of genetically stable cardoon
lines. bioactive compounds - chlorogenic acid,
1,5-O-1,5-O-dicaffeilquinic acid, cynaroside
BIO-FUNGICIDE Enhancement of Fagopirum spp by-products
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Aspergillus
flavus Rutin
Buckwheat Crusca
Fagopyrum
esculentum and F.
tataricum
Minor crop
Gluten free
High ammount of amino-acids, fibre, vitamine, minerals, polyphenols
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Study on functional properties in bread,
crackers enriched with buckwheat
Effects of extracts from bran of
buckwheat on di Aspergillus
flavus growth
The use of the “mild technologies” (supercritic CO2) allowed to obtain
exstracts enriched by lipids and phenolics
The extracts inhibited the Aspergillus flavus as well growth in vitro as
aflatossine B1 e B2 production.
Infection on corn of A flavus
The Mild Technologies Laboratorio PROBIO
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MILD TECHNOLOGIES – LAB PROBIO
Supercritic extraction Membrane separation and filtration
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Opuntia ficus indica Efficient use of resources: biobased products from cladodes for
Cultural Heritage conservation
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Bilateral Project, Novembrer, 2017
'…ìl fico d'india un tesoro sotto le spine'
Proyecto Bilateral México-Italia - Objectivos
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Opuntia ficus indica cultivo en Italia
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Cultivo de Opuntia ficus indica en
Sicilia (San Cono)
Los cladodios no se usan y son un
"desperdicio“ 130-150 quintali biomasa/ettaro
Cultivo de Opuntia ficus indica en Sicilia
40, 000 ettaros-Sicilia
Total rendimiento
del fruto: 86, 000 toneladas
1. Localización de mucilago en el cladodio de nopal
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Epidermis
Clorénquima
Parénquima
El clorénquima y parénquima contiene idioblastos
que contienen mucilago
El “clorénquima” es rico en cloroplastos
El parénquima además de mucilago, se sintetizan
alcaloides, fitohormonas y es rico en amiloplastos
Células especializadas (idioblastos)
Factores críticos ANÁLISIS MULTIVARIADO
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2. EXTRACCIÓN CON AGUA- Método tradicional
• EFFECTO DE LA DILUCIÒN
• EFFECTO DEL PH DEL AGUA
• EFFECTO DEL LA FUERZA
IÒNICA
• El análisis multivariante ha
permitido el desarrollo de un
modelo de previsión para obtener
mucílagos de acuerdo a los
factores críticos
CONCLUSIONI SINERGIES AND
COLLABORATIONS FOR THE
DEVELOPMENT OF BIO-
ECONOMY, CIRCULAR
ECONOMY AND
SUSTAINABILITY OF
PRODUCTION PROCESSES
OPEN NEW HORIZONS
MAKING MORE COMPLETE
AND EFFECTIVE THE
RESEARCH ACTIVITIES
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