Development of food ingredients from unconventional plants: specific case of Ora-pro-Nobis (Pereskia aculeata Miller)

• Grant number: 22/01606-9
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2022
• End date: February 28, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Silvia Prata
• Grantee: Ana Silvia Prata
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Kaciane Andreola

Abstract

The Ora-pro-nobis (Pereskia aculeata Miller) is a non-conventional plant, native to South America and have been gained recognition due to its protein amount (19.6 - 26 %). Moreover, a huge amount of mucilage (~41%), a complex carbohydrate arabinogalactan-rich polysaccharides made up of galactose, arabinose, rhamnose and galacturonic acid can also be found in its leaves. Both components are the basis of the formulation for meat analogues, which allows its whole use in structuring processes. The goal of this project is exploring the use of the macro components of Ora-pro-nobis for developing new food ingredients. A gel-like structure is being proposed to be built as a way to reach meat analogues, by using a 3-D printing, and a bench extruder. The mucilage may be used as a hydrocolloid to improve rheological, textural, and microstructural properties and additionally the proteins can improve the nutritional value and textural attributes of meat analogues. Despite both processes to be extrusion-based, the operating conditions in both equipment are different, which may impact the final texture. Furthermore, as the processing depends on this new composition, both operating conditions must be adjusted to achieve the desired textural characteristics. The study of new, safe, green and healthy food sources, combined with innovative processes, increase the prospects for the development of a new and emerging food market. (AU)