COST Action CA24145
Working Group 3
Method standardisation
The overall goal of WG3 is to develop and validate standardised methodologies for techno-functionality analysis. This WG will be divided into sub-WGs for each functionality type as defined by WG2. In particular, the WG3 will focus on solubility, emulsifying, gelling and foaming properties of food ingredients consisting of proteins, carbohydrates, lipid-like molecules, or/and mixtures of these ingredients.
SUB-GOALS
01- Identify relevant research groups and reach out to experts
Between 3 to 5 research groups within and outside the cost action will be identified. The relevant research groups will be identified based on the number of relevant publications on the topic, number of scientific and industry projects on the topic. The research groups should be prepared to share both the data and the metadata underlying their results.
02- Review the current methodology for techno-functional properties (solubility, emulsifying, foaming, gelling) analysis and identify key requirements for standardised methods
The current methodology for techno-functional data will be reviewed for specific ingredients (i.e., protein, fibers, etc.).
03-Develop and validate techno-functionality (solubility, emulsifying, foaming, gelling) analysis methodology across different labs within the Action
A methodology for each techno-functional property will be developed based on the methods reviewed from the literature. The method should be easy to follow, accessible for equipment to be used, repeatable, reproducible, and robust. The validation of selected processing and formulation parameters will be carried out with at least 5 labs (a mini-ring trial), who are part of INFOTECH COST ACTION. The starting materials will be the same for all the labs.
In particular selected processing and formulation parameters will be considered for each techno-functional property in order to validate the method:
- Solubility: e.g., temperature, hydration time, centrifugation speed and time, buffer, pH, etc.
- Emulsifying: e.g., oil type, ingredient concentration, homogenization pressure, temperature, etc.
- Foaming: e.g., conditions for foaming/foam formation, stirring, ingredient concentration, type of gas, etc.
- Gelling: e.g., gelation temperature and time, ingredient concentration, etc.
04-Perform large-scale ring experiments with labs within and outside the Action to validate the reproducibility and robustness of the proposed standardised methodologies for at least two selected functionalities.
A ring test trial within >30 labs (member and not-member of the Action) in different countries will be set to ensure international validation of the proposed methodologies. The ring test will be carried out for at least two functionalities.