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Kandi Sridhar, a food chemist, is working on microencapsulation of legume proteins

- Published on 21/03/22

Dr Kandi Sridhar, a food chemist working on microencapsulation, is started research from January, 2022 with focusing on MELON project at Science et Technologie du Lait et de l’Œuf (STLO), Institut Agro Rennes-Angers.

[BIENVENÜE team] Hello Kandi, can you tell us how you become interested in your research area?

[Dr Kandi Sridhar]: I have a basic interest in microencapsulation, in which bioactive molecules are coated with polymeric materials to form capsules. This microencapsulation can be used in pharmaceutics or food industry to improve digestion and delivery of bioactive compounds.

During my doctroal studies in Taiwan, I worked on grape polyphenols, particularly, utilization of grape skin and seeds as a valorization approach. Both have interesting nutritionnal and bioactive properties that may be used to develop polyphenol-enriched market oriented functional foods.

What will you investigate during the MELON project?

In MELON, I will work on legume proteins that may be used as a coating material. Legumes, such as peas, lentils and so on, are currently used as animal feed. They are also an alternative source of proteins, which is more sustainable for the environment. Thus, I want to utilize proteins extracted from legume sources as a wall material to encapsulate a wide variety of bioactive compounds.

In particular, I will examine the properties of legume proteins for microencapsulation applications. Then, I plan to encapsulate bioactive compounds with legume proteins and develop consumer-oriented food products, such as bread or other bakery products.

Why did you choose the STLO lab?

After my doctoral training in Taiwan, I wanted to find new opportunities, for my career development by working with multidisciplinary research groups around the world. STLO is well-known for its work on plant proteins and microencapsulation, which motivated to contact my project coordinator and discussed about my research idea and use of microencapsulation. I along with my project coordinator further collaborated with scientific experts in plant proteins, microencapsulatiion, and food product development. Taken together, STLO networking and possible collaborations with industries persuaded me to choose the STLO.

Do you have a recommendation for the reader eager to learn more about your area?

Since the microencapsulation process is a eye-catching technique, I would recommend to look at our method collecttion for the production of fish/garlic oil enriched microcapsules presented in this video.

Thank you Kandi!

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