Elastic Grain Matrix for Bioactive Delivery and Functional Food Systems

Scientific and Technological Foundation

The patented elastic matrix technology was originally developed within pharmaceutical research, aimed at controlled delivery of active compounds. During formulation studies, the system demonstrated applicability in food processing—particularly in the transformation of grain-based substrates and secondary fractions into functional edible structures.

The method enables the conversion of selected grain materials into an elastic, chewable matrix suitable for oral use. The resulting material exhibits mechanical stability under mastication and shares key properties with food-grade chewing formats.

Functional Application Areas

The matrix can be adapted for the development of various product types:

• Grain-based formats with prolonged chewing time

• Low-calorie edible structures with tunable texture

• Delivery systems for nutraceutical and pharmaceutical compounds

Its food-grade origin and biodegradability allow for precise adjustment of rheological and sensory parameters according to the intended application.

Process Integration and Regulatory Compatibility

The technology is compatible with standard food processing equipment and can be implemented without major modifications to existing production lines. This enables the use of grain side-streams for the creation of value-added products with functional and nutritional relevance.

The composition and safety of resulting products can be tailored to meet international regulatory standards, including those of the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), ensuring compliance and consumer trust.

Technological Advantages

• Utilization of grain-based secondary fractions

• Compatibility with existing industrial infrastructure

• Adjustable texture, flavor, and nutritional profile

• Support for ecologically sustainable processing models

• Applicability in nutraceutical and pharmaceutical delivery systems

Zero-Waste Processing of Plant-Based Milk

A newly patented technology enables the complete utilization of plant-based raw materials in the production of selected types of plant-based milk. Solid residues, previously considered waste, are now transformed into functional food products such as low-calorie snacks and biodegradable chewing gum.

The technology integrates seamlessly into existing production workflows and is compatible with standard equipment, making it readily applicable for current industry operations. This opens new opportunities for plant-based milk manufacturers to diversify their product lines and enhance resource efficiency through sustainable innovation.

The resulting products offer health-promoting properties and align with global sustainability trends. Their composition and safety can be adapted to meet international regulatory standards, including those set by the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), ensuring consumer confidence and compliance with food safety requirements.

Bioactive Compounds in Grain Substrates: Functional Potential for Matrix-Based Applications

Scientific overview prepared by Dr. Leo Kacugin

Introduction

During the production of plant-based food matrices, grain substrates undergo hydration, homogenization, and mild thermal treatment. If high-temperature processing is avoided, the resulting mass retains a wide spectrum of bioactive compounds. These components contribute not only to nutritional value but also to the structural and functional integrity of the matrix — enabling applications in functional foods, nutraceuticals, and adaptive delivery formats.

β-Glucans

Soluble fibers present in certain grains (notably barley and oats) remain active under gentle processing. They contribute to matrix viscosity and offer physiological benefits: cholesterol reduction, glycemic control, and immune modulation. Their prebiotic activity supports gut microbiota and enhances metabolic resilience.

Phenolic Compounds

Grain outer layers contain antioxidant phenolics such as ferulic acid, caffeic acid, and avenanthramides (in oats). These molecules exhibit anti-inflammatory and vasoprotective properties. Controlled processing preserves their structure and may increase bioavailability through enzymatic activation.

GABA (Gamma-Aminobutyric Acid)

Formed during fermentation or enzymatic conversion, GABA is a neuroactive compound that supports stress regulation and blood pressure normalization. It can be retained in the matrix under low-temperature conditions, contributing to neuroadaptive product profiles.

Proteins and Amino Acids

Grain-based proteins, including essential amino acids, remain intact under mild processing. Their digestibility improves through enzymatic or microbial activation. These proteins contribute to matrix cohesion and enable the development of protein-rich formats such as spreads, bars, and chewable supplements.

Micronutrients and B Vitamins

Grain substrates retain magnesium, zinc, selenium, and B-complex vitamins when processed without thermal degradation. These nutrients support cellular metabolism, antioxidant defense, and immune function — essential for functional food and supplement applications.

Dietary Fiber and Structural Integrity

Both soluble and insoluble fibers contribute to gut motility and metabolic health. In matrix production, they also serve as structural agents, enhancing texture, elasticity, and moisture retention. This makes the material suitable for chewable formats, baked goods, and nutraceutical carriers.

Application Potential

Grain-based matrices produced under gentle conditions can serve as platforms for: – Functional food products (chewable formats, bars, spreads) – Delivery systems for vitamins, probiotics, and bioactives – Prebiotic supplements and adaptive nutrition – Biodegradable carriers for oral and topical applications

Conclusion

Grain substrates, when processed under controlled, low-temperature conditions, retain a broad spectrum of bioactive compounds. These components support both nutritional and structural functions, enabling the formation of stable, elastic matrices for diverse applications. Smart utilization of grain-derived materials contributes to sustainable innovation, reduced waste, and expanded functionality in plant-based product development.

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Biological Benefits of Cereal Beta-Glucans for Human Physiology and Health

1. Introduction

Beta-glucans are soluble polysaccharides composed of β-D-glucose monomers linked by β(1→3) and β(1→4) glycosidic bonds. They are primarily found in the cell walls of cereal grains, especially oats and barley. Over recent decades, beta-glucans have become the subject of extensive research due to their multifaceted positive effects on human health.

2. Physiological Mechanisms of Action

2.1. Effects on the Digestive Tract

• Beta-glucans form a viscous gel in the intestinal lumen, slowing gastric emptying and nutrient absorption.

• This contributes to prolonged satiety and reduced postprandial glycemia.

2.2. Modulation of Glycemic Response

• Slower glucose absorption leads to lower post-meal blood sugar levels.

• Clinical studies have shown that consuming 4 g of oat beta-glucans reduces the glycemic index of foods and improves glucose control in patients with metabolic syndrome.

2.3. Lipid Metabolism and Cardiovascular Health

• Beta-glucans reduce intestinal cholesterol absorption, lowering total and LDL cholesterol levels.

• The mechanism involves binding bile acids and promoting their excretion, which stimulates hepatic synthesis of new bile acids from cholesterol.

• Meta-analyses confirm that daily intake of 3 g of beta-glucans can reduce LDL cholesterol by 5–10%.

2.4. Immunomodulatory Effects

• Beta-glucans activate innate immunity by interacting with Dectin-1 and CR3 receptors on macrophages and neutrophils.

• This enhances phagocytosis, cytokine production, and resistance to infections.

• Studies show that beta-glucans can reprogram immune cells, reducing inflammation and improving antiviral defense.

3. Clinical Aspects and Evidence

3.1. Metabolic Syndrome

• Including beta-glucans in the diet of patients with metabolic syndrome improves glycemic control, lipid profiles, and gut microbiota composition.

• Even low doses (1–2 g/day) positively affect gut flora, increasing bifidobacteria and lactobacilli populations.

3.2. Antitumor Potential

• Animal studies suggest that beta-glucans may inhibit tumor growth by activating NK cells and macrophages.

• Mechanisms include enhanced antigen presentation and interleukin production (IL-2, IL-12).

3.3. Antioxidant and Anti-inflammatory Activity

• Beta-glucans reduce levels of pro-inflammatory cytokines (TNF-α, IL-6) and markers of oxidative stress.

• This is particularly beneficial in chronic inflammatory conditions such as atherosclerosis, diabetes, and obesity.

4. Sources and Bioavailability

• The highest concentrations of beta-glucans are found in oats (up to 7%) and barley (up to 11%).

• Bioavailability depends on grain processing: whole grain products retain more active compounds.

• Micronization and fermentation technologies can enhance beta-glucan absorption and efficacy.

5. Conclusion

Cereal-derived beta-glucans are powerful nutraceuticals with proven beneficial effects on human physiological processes. Regular consumption supports metabolic health, strengthens the immune system, and reduces the risk of chronic diseases. Incorporating oats and barley into the diet is a simple and effective strategy for prevention and health maintenance.

References:

EFSA Panel on Dietetic Products, Nutrition and Allergies (2011). Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood cholesterol concentrations. EFSA Journal, 9(6), 2207. https://doi.org/10.2903/j.efsa.2011.2207
Hole, A. S., Rud, I., Grimmer, S., Sigurdsson, S. H., Sahlstrøm, S., & Næs, T. (2012). Improved bioavailability of β-glucans after fermentation of oat-based matrices. Journal of Agricultural and Food Chemistry, 60(25), 6369–6375. https://doi.org/10.1021/jf300410h
Tosh, S. M. (2013). Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products. Food Research International, 52(1), 437–447. https://doi.org/10.1016/j.foodres.2013.04.001
Wood, P. J. (2007). Cereal β-glucans in diet and health. Journal of Cereal Science, 46(3), 230–238. https://doi.org/10.1016/j.jcs.2007.06.012
Wolever, T. M. S., Tosh, S. M., Gibbs, A. L., Brand-Miller, J., & Wood, P. J. (2010). Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. European Journal of Clinical Nutrition, 64(8), 837–845. https://doi.org/10.1038/ejcn.2010.178
Beer, M. U., Wood, P. J., Weisz, J., & Fillion, N. (1997). Effect of cooking and storage on the amount and molecular weight of water-soluble β-glucan in oat products. Cereal Chemistry, 74(6), 705–709. https://doi.org/10.1094/CCHEM.1997.74.6.705

From Clinical Research to Functional Food Innovation

The matrix we developed is officially registered in both the United States and Europe as six distinct patented inventions. Its modular design allows flexible integration across various segments of the food industry — adapting to specific nutritional, structural, or regulatory requirements. Qualified potential partners are invited to explore the technology and its applications through our dedicated collaboration channels. For inquiries, please use the contact section on our website.