Development of new functional products from by-products of the sugar-alcohol industry through the application of biotechnological processes PY18-CO-0047.

The main objective of this project is the production, characterization, and bioactive evaluation of functional foods and cosmeceuticals made from by-products of the sugar-alcohol industry treated with various biotechnological processes (fermentative, enzymatic treatments, or a combination of both).
These biotechnological treatments will enhance their anti-cholesterolemic, antioxidant, and anti-hypertensive functional properties for the generation of new bioactive ingredients aimed at functional foods and cosmeceuticals. The bioactive properties derived from biotechnological treatments will be evaluated in vitro to select the most suitable processes and by-products to produce functional products.

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Project Data:
  • Funding Entity: Andalusian Regional Government through the Ministry of Economy, Knowledge, Enterprises, and University.
    Co-financed by the European Regional Development Fund (ERDF) (80%), under the ERDF Operational Programme for Andalusia 2014-2020.
  • Announcement: Grants for the execution of R&D+i projects, under competitive conditions, aimed at private entities qualified as Agents of the Andalusian Knowledge System, within the framework of the Andalusian Research, Development, and Innovation Plan (PAIDI 2020).
  • Modality: Research projects in collaboration with the productive sector. (Resolution of September 27, 2018, from the General Secretariat of Universities, Research and Technology).
  • Consortium Partners: Azucarera Guadalfeo/ CIDAF.
  • Funding: Total project amount: €267,030.00.
    Amount funded by the financing entities (Junta de Andalucía and FEDER) (85%): €226,975.50.
    Co-financing (15%) by the company Azucarera del Guadalfeo S.A.: €40,054.50.
  • Deadline Execution: 2020/2022


  • Application of fermentative-enzymatic processes aimed at the valorization of by-products from the alcohol-sugar industry into functional ingredients.
  • Nutritional characterization, phenolic profile, free amino acids, beta-glucans, betaine, glycolic acid of the valorized ingredients.
  • In vitro evaluation of anti-hyperglycemic, anti-hypertensive, and antioxidant bioactivities.
  • Development of liquid and solid functional ingredients on a pilot scale, the latter through the scaling of spray drying processes.