Impact of plasma-activated water on extraction of proteins and bioactive compounds from novel food sources and their impact on gut microbiota

This project aims to develop innovative, sustainable methods for extracting proteins and phytochemicals from agricultural processing byproducts using plasma-activated water (PAW), a novel clean technology generated through high-voltage atmospheric cold plasma (HVACP). The study focuses on two plant-based materials: hemp meal, a valuable oil crop byproduct in Canada, and jackfruit processing waste, which is of interest to researchers at the University of Leeds. The research seeks to optimize PAW-assisted extraction processes, enhance extraction efficiency and yields, and investigate the structural and functional changes induced in the extracted compounds. Key objectives include analyzing the impact of PAW on protein digestibility, functional properties, and its effects on gut microbiota. This project will provide critical insights into the role of PAW in improving extraction processes while contributing to the development of environmentally friendly technologies for the food industry. The findings will enable the valorization of processing byproducts, promoting sustainability and supporting the growing demand for plant-based ingredients in food and health-related applications. Ultimately, this research will advance clean-label production, improve protein and phytochemical functionality, and enhance the environmental sustainability of food systems.

Faculty Supervisor:

Nandika Bandara

Student:

Partner:

University of Leeds

Discipline:

Life Sciences

Sector:

Education

University:

University of Manitoba

Program: