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PBIS - Integrated Biotechnological Platform of Healthy Ingredients

Grant number: 20/07015-7
Support Opportunities:Research Grants - Problem-Oriented Research Centers in São Paulo
Duration: December 01, 2021 - November 30, 2026
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Maria Teresa Bertoldo Pacheco
Grantee:Maria Teresa Bertoldo Pacheco
Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Pesquisadores principais:
Fernando Segato ; Gabriela Alves Macedo ; Gisele Anne Camargo ; Juliana Alves Macedo ; Valdecir Luccas
Associated researchers:Aline de Oliveira Garcia ; Ana Lúcia Fadini ; Antonio Marsaioli Junior ; Beatriz Thie Iamanaka ; Elizabeth Harumi Nabeshima ; Igor Polikarpov ; Mariângela Cristofani-Yaly ; Marinês Bastianel ; Marise Bonifácio Queiroz ; Mitie Sonia Sadahira ; Patricia Blumer Zacarchenco Rodrigues de Sá ; Pedro de Oliva Neto ; Sílvia Cristina Sobottka Rolim de Moura
Associated grant(s):24/02262-7 - Application of steam agglomeration process for the development of plant protein powders from carioca bean protein flour, AP.R
Associated scholarship(s):24/04731-4 - Development of Sandwich Cookies with Application of Low Absorption Fat, BP.MS
24/01154-6 - Construction of a signal peptide library and evaluation of effects of different signal peptides on the secretion of recombinant proteins in Aspergillus nidulans., BP.IC
23/07211-9 - CHOCOLATE WITHOUT ADDED SUGAR CONTAINING STRUCTURE LIPIDS WITH ANTI-OBESOGENIC PROPERTIES, BP.MS
+ associated scholarships 23/04350-8 - Study of the potential of new plant proteins as a functional ingredient in the elaboration of healthy products, BP.TT
23/03869-0 - Enzymatic interesterification as an alternative process to obtaining differentiated solids profile lipids, BP.TT
23/03401-8 - Nutritional and technological properties of the starchy fraction of carioca bean obtained by functionalized air classification by microwave and ball mill, BP.MS
22/09021-0 - EVALUATION OF POSTPRANDIAL INFLAMMATION BY INGESTION OF STRUCTURED LIPIDS WITH HIGH BEHENIC ACID CONTENT IN MICE: "IN VIVO" ASSAY, BP.TT
22/10922-1 - Obtaining Structured Lipids (SLs) with anti-obesogenic properties for application in spreads, BP.MS - associated scholarships

Abstract

In general, Brazil and specifically the State of São Paulo are agricultural production giants, with worldwide projection. However, technologies for utilizing agricultural production residues and healthy food production are still below the desired level. On the other hand, the continuous growth of diseases related to metabolic disorders caused by food, physical inactivity and obesity has steadily burdened the health systems and increased disease-related expenses. The purpose of this project is to establish and improve four integrated biotechnology platforms (PBI) aimed at the production of healthy foods, by reducing the caloric value, reducing the risk of degenerative diseases, and inserting health-promoting ingredients. PBI-I consists of developing structured low-calorie lipids obtained by enzymatic interesterification and concentration of behenic acid, modeling triacylglycerols to obtain lipids with the potential for different technological applications. PBI-II provides for obtaining bioactive phenolic compounds by biotechnological processes from by-products and agro-industrial surpluses. These bioprocesses can be designed to minimize the use of organic solvents in the extraction, as well as modify the structure of chemical compounds to increase bioactivity and bioavailability. PBI-III proposes to establish a platform for identification, biochemical and structural characterization of new enzymes based on (meta) genomic and transcriptomic studies of microbial communities, aiming at the production of prebiotics (XOS, MOS, beta-glucan, etc.). It will also produce recombinant proteins in large quantities (cell factories), focusing on the production of sweet proteins, healthy sugar substitutes. The application tests of the innovative ingredients developed in the Biotechnological Platforms in food products will be carried out on a pilot scale, in the plants installed at the Institute of Food Technology (Ital). Equipment similar or with characteristics similar to those existing in industrial lines will be used in order to maintain the standards required for commercial products. Once the technical, economic, and commercial viability has been proven, stability and pre-clinical studies will be carried out to validate the professed health/functionality aspects for new products. It should be noted that the production and technical viability of high-performance functional ingredients requires association between diverse-expertise research groups, in a collaborative environment, and in direct contact with the industrial sector. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ALINE CÁSSIA FIGUEIRA; VALDECIR LUCCAS. Caracterização físico-química de manteigas de cacau nacional e comercial utilizadas no Brasil para fabricação de chocolate. Brazilian Journal of Food Technology, v. 25, . (19/09376-0, 20/07015-7)

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