In-vitro digestibility, bioactive peptide generation and functional characterization of lupin protein isolates modified by high-voltage atmospheric cold plasma

This project explores how different processing methods affect the nutritional quality and health benefits of proteins from lupin, a sustainable legume crop. Lupin is rich in protein, environmentally resilient, and cost-effective to produce, making it an attractive alternative to meat and dairy proteins. However, the way proteins are extracted and processed can strongly influence how well they are digested and what health-promoting compounds they release.
The project will compare two extraction methods: the conventional alkaline method and an innovative green approach using deep eutectic solvents (DES). Some protein isolates will also be treated with high-voltage cold plasma (HVCP), a novel non-thermal technology that can enhance protein functionality. These proteins will then be tested in a dynamic in vitro digestion system that mimics human stomach and intestinal conditions. The study will identify and measure peptides released during digestion and evaluate their potential health benefits, including antioxidant and blood pressure-lowering activities.
By linking extraction and processing methods to digestibility and bioactivity, this research will support the development of high-value plant-based food ingredients. The collaboration between the University of Manitoba and the University of Hannover will also strengthen international partnerships, foster trainee exchanges, and create opportunities for future joint projects.

Faculty Supervisor:

Nandika Bandara

Student:

Partner:

Leibniz University Hannover

Discipline:

Life Sciences

Sector:

Agriculture and Food; Biomanufacturing; Clean Technology

University:

University of Manitoba

Program: