Nanostructured plant-based functional ingredients for beverage applications using polysaccharide encapsulation
AURORA develops nanostructured food ingredients using polysaccharides as natural building blocks to encapsulate and stabilize plant-based colorants like anthocyanins. This nanotechnology-based approach addresses solubility, color, and stability challenges of natural ingredients for clean-label beverage formulations.
Overview
AURORA leverages nanotechnology and polysaccharide science to develop nanostructured functional ingredients tailored for the beverage industry. Natural colorants such as anthocyanins offer health-promoting benefits aligned with growing consumer demand, but they present significant technical challenges including poor solubility, limited color stability, and sensitivity to heat, light, and pH variations. By using plant-derived polysaccharides as building blocks for nanostructure fabrication, AURORA creates all-natural encapsulation systems that enhance the physicochemical properties of functional ingredients while supporting clean-label product development.
The solution targets food and beverage processors seeking to replace synthetic additives with plant-based alternatives without compromising product quality. The approach combines biocompatibility, non-toxicity, and sustainability, offering a pathway to high-value functional beverages with improved color, thermal stability, and bioavailability.
Technical specifications
Core technology:
- Nanostructured ingredient fabrication using polysaccharides as natural building blocks
- Encapsulation of natural colorants (anthocyanins and other plant-based pigments) sourced from fruits, vegetables, or flowers
- Molecular-level interaction studies between polysaccharides and pigments to optimize binding and stability
Key features and benefits:
- Improved chemical and thermal stability of natural pigments through electrostatic interactions and hydrophobic stabilization
- Enhanced red color intensity and overall color stability in beverage formulations
- Clean-label compatibility — no synthetic additives required
- Better solubility and bioavailability of functional ingredients
- Stability profiling under various conditions including light, heat, and pH
Applications:
- Functional beverages requiring natural colorants and bioactive ingredients
- Clean-label food and drink product development
- Encapsulation technologies for plant-based pigment delivery
Technology readiness level
The technology is currently at an advanced research and validation stage. Prior collaborative research at FoodPhenoLab has demonstrated proof-of-concept results, showing that natural colorants fortified with plant polysaccharide extracts exhibit significantly improved thermostability and enhanced red color. Molecular mechanisms behind polysaccharide-pigment binding have been characterized, correlating interactions with ingredient properties such as color, thermal stability, bioavailability, and taste. Future validation will focus on designing and characterizing nanostructured formulations specifically optimized for beverage applications, with comprehensive stability profiling under diverse experimental conditions.
About Universidade do Porto
Universidade do Porto is one of Portugal’s largest public universities, combining comprehensive education with research that engages regional and global industry. A university‑anchored science and technology park links corporate R&D, startups, and faculty labs, offering incubation, workspace and access to shared facilities. Clinical and translational work benefits from co‑location with major teaching hospitals, enabling access to patients, data and regulated studies. Research is supported by competitive European and national funding, including programs of the European Commission and Portugal’s national science foundation. A dedicated technology transfer office manages IP strategy, licensing, industry contracts and startup support to accelerate commercialization.
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