Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies

• Grant number: 21/06643-7
• Support Opportunities: Research Grants - Young Investigators Grants - Phase 2
• Duration: August 01, 2022 - July 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Vanessa Dias Capriles
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated researchers: Ana Carolina Conti ; Anna Rafaela Cavalcante Braga ; Christian Hoffmann ; Daniela Caetano Gonçalves ; Elizabeth Aparecida Ferraz da Silva Torres ; Elke Stedefeldt ; Fernanda Garcia dos Santos ; Katia Sivieri ; Luciana Pellegrini Pisani ; María Cristina Molina Rosell ; Maria Teresa Pedrosa Silva Clerici ; Urszula Krupa-Kozak ; Veridiana Vera de Rosso
• Associated research grant: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations, AP.JP
• Associated scholarship(s): 22/10806-1 - Prebiotic potential of gluten-free bread enriched with inulin-type fructans: Study in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME), BP.DD

Abstract

Despite recent scientific advances and the growth of the Gluten-Free (GF) market, important issues such as the improvement of the sensory and nutritional quality of GF bakery foods, shelf life, convenience, and variety all still need to be addressed. All these factors are essential for people with gluten-related disorders to follow a more satisfying diet, in addition to improving their quality of life and health through nutrition. To overcome these challenges, the main goal of this proposal is applying innovative technological approaches to improve the nutritional quality of GF bakery products and to assess their potential health benefits from in vitro, in vivo, and clinical studies. The proposal has a multifaceted approach with objectives focused on the interface between food science, nutrition, and health to develop new approaches and overcome the tremendous scientific, technological and market challenges regarding GF foods. GF bread is the most challenging product, and therefore the focus of the proposal. Provide realistic and useful technological solutions to meet the consumers and producers demands, demonstrating the social and economic impact of the project. Additionally, the results will allow the understanding of the health benefit effects of these specially designed GF products, which can support a GF diet with products with low glycemic response, antioxidant, and anti-inflammatory potential and help the intestinal microbiota to reach homeostasis, all that provide better nutrition and health for consumers. In addition, the knowledge created will narrow the gap regarding the composition of Brazilian GF products, as well as producers' knowledge and consumer´s opinions, perceptions, and behavior about GF bakery foods. (AU)