Details of the project EPI

Development of innovative products based on dried material from ecologically grown Hericium erinaceus with high quality and functional parameters

01-05-2023 do 31-12-2024

2 522 666,33

EFRROW; national public funds; own funds

http://www.gomykoherbals.pl

The aim of the operation is to optimize the ecological conditions for the cultivation of Hericium erinaceus fruiting bodies with performance parameters, optimizing the process of dried fruiting with fruiting bodies and creating products based on dried fruit and microencapsulated chokeberry pomace. About the maintenance of dried material and the production of products as a result of dried material, efficient pilot methods of technological lines, hygienic conditions of the production process will happen.

The implementation of the operation will include the following stages: I. Development of an innovative method of ecological cultivation of Hericium erinaceus. Selection and standardization of fruiting bodies will be possible thanks to the research work. II. Development of microencapsulation technology using spray drying. Optimization of the microcapsules production process will be based on the results of scientific research characterizing microcapsules, i.e. DSC thermal analysis, microcapsule size, FTIR spectroscopy, SEM imaging, antioxidant potential, release of bioactive substances in vitro, microbiological purity. III. Development of a pilot industrial line for the production of dried fruit from the fruiting bodies of the Hericium erinaceus. The optimization of the dried herb production process will be based on the results of scientific research, i.e. the assessment of the antioxidant potential, analysis of the glucan content and microbiological purity at each stage of the preparation of the dried herb. IV. Development of a pilot industrial line of technology for the production of products based on dried fruiting bodies of the Hericium erinaceus. Optimization of the dried herb encapsulation process will be based on the results of scientific research, i.e. the assessment of antioxidant potential, glucan content, microbiological purity.

Hericium erinaceus is a species of mushroom with high health-promoting properties. It has been shown so far that low-molecular secondary metabolites produced in its fruiting bodies show, among others, stimulates the synthesis of nerve growth factor (NGF), has antioxidant, anti-inflammatory, anti-allergic, bactericidal activity, supports the proper condition of the microbiome, relieves depression. Polysaccharides, on the other hand, have immunostimulating and anti-cancer properties. Therefore, during the implementation of the project, it is planned to introduce 4 varieties of Hericium erinaceus to cultivation under controlled conditions (1 commercial variety and 3 new varieties from the collection of cultivated and medicinal mushrooms of the Department of Vegetable Production of the University of Life Sciences in Poznań). From the obtained varieties, the variety with the highest functional and quality parameters will be selected, which will then be processed. As a result, produc

In addition, currently on the Polish and European market, the phenomenon of cold plasma is not used for hygienization of cultivation halls during the cultivation of mushrooms. The innovation that will be developed and implemented as part of the project will allow the reduction of microbial contamination and biological functionality (antioxidant activity, content of β- and α-glucans) without the need to use chemicals. The use of full disinfection using the cold plasma phenomenon, both during the cultivation of Hericium erinaceus and the preparation of dried fruit from its fruiting bodies and dried products, will eliminate the need to use antimicrobial chemicals. The high quality of the products will also contribute to extending their shelf life, thus reducing the waste of raw materials and products. By-products from organic farming and the wood industry will be used to modify the culture substrates. By-products from chokeberry processing will also be used for the production of

As part of the operation, product innovations will be introduced that will have a number of unique qualitative and functional features: - Range of 4 varieties of Hericium erinaceus, including 3 new, not yet cultivated in the world - Hericium erinaceus fruit bodies standardized for the content of β- and α-glucans selected for the production of dried and dried products - Standardized for the content of β- and α-glucans, dried fruits from the fruiting bodies of Hericium erinaceus - Standardized for the content of β- and α-glucans, encapsulated dried material from Hericium erinaceus - A product standardized for the content of β- and α-glucans containing encapsulated dried hedgehog's mane and microcapsules of chokeberry pomace An in-depth analysis of the products available on the market shows that the Polish and European markets lack Hericium erinaceus fruit bodies standardized for the content of β- and α-glucans, dried fruit with such high quality parameters and encapsulated products containing dried fruit with high functionality and the addition of chokeberry pomace microcapsules. The project will contribute to the implementation of three new technological innovations using the phenomenon of photocatalytic oxidation and cold plasma to hygienize the cultivation and production process. They will be in order: - An innovative method of ecological cultivation of Hericium erinaceus with high performance parameters. - Innovative technology for the production of organic dried Hericium erinaceus fruit bodies using a pilot production line with prototype devices. - Innovative technology for the production of ecological products based on dried Hericium erinaceus with high functional and quality parameters, using a pilot production line that will include prototype devices equipped with disinfection modules. Organizational innovation introduced: A proprietary system for integrated management of food safety, quality and environment in the company, which will gua

food quality / food processing and nutrition