Bioactive compounds found in Icelandic nature are diverse and often possess unique properties that can be harnessed to increase the value of products and promote public health.
The Bioactives Research Group at Matís works on research and product development projects related to the utilisation of bioactive compounds in food, nutraceuticals and cosmetics. The focus is on proteins, carbohydrates, lipids and bioactive compounds, with the aim of driving innovation, developing marketable products and supporting the sustainable use of natural resources. Projects are carried out in collaboration with entrepreneurs, companies, research institutes and universities, both domestically and internationally.
Proteins
Protein research has long been a core focus of the group, with emphasis on utilising proteins from by-products of fish processing. In recent years, the focus has shifted towards alternative proteins, for example from insects, grass and algae. Work is ongoing to develop methods for isolating proteins and improving their functional properties, including through the use of enzymes for protein hydrolysis. The aim is to improve functional (e.g. solubility, water-holding capacity, oil binding, foaming and emulsification), bioactive and sensory properties.
Algae
A particular emphasis has been placed on the research and utilisation of algae, both microalgae and macroalgae. This includes the development of health-promoting flavour compounds, antioxidants and vitamin-rich ingredients from algae for use in food, dietary supplements and cosmetics.
Product development
The group also offers a broad range of product development services in close collaboration with other research groups at Matís:
- Bioactivity measurements
- Functional properties
- Microbial analysis
- Chemical composition
- Stability testing
- Product evaluation and sensory analysis
- Intervention studies
- Consumer research
Examples of ongoing projects:
- Flavour-B-Rich
- The black soldier fly’s feeding fantasy
- SEAFOODTURE.
- ULTRA-B12
- VAXA ACTION Impact Nutrition Program in Tanzania
- Development of special labels for Icelandic beef
- Development of micronutrient supplements from spirulina
