Strategies for better use and valorization of the jatobá (Hymenaea courbaril L.) and the Cerrado-cashew (Anacardium humile)

• Grant number: 23/17108-0
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2024
• End date: June 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Agreement: CONFAP - National Council of State Research Support Foundations
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Carmen Sílvia Fávaro Trindade
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Fabricio Luiz Tulini ; Izabela Barbosa Moraes ; Jéssica Souza Ribeiro ; Katia Sivieri ; Larissa Kauly Rosa Silva ; Luciana Lucas Machado ; Marluci Palazzolli da Silva Padilha ; Milena Martelli Tosi ; Samantha Cristina de Pinho ; Severino Matias de Alencar ; VALDEILSON SOUZA BRAGA

Abstract

The "Jatobá" and the "Cerrado-cashew" trees are two species commonly found in the Cerrado - the second largest Brazilian biome -, and it is predominant in the western region of Bahia State (Brazil). These species have great cultural and commercial value for the communities of this region, which can be used in different ways. In this context, the gums (polysaccharides popularly known as soluble dietary fibers) produced by these species play an important role due to several commercial applications in the food, pharmaceutical and veterinary industries, among others. These gums can be extracted from the pulp of Jatobá fruit and from the exudate of the "Cerrado-cashew" tree stem. However, data in the literature for the "Jatobá" gum are scarce and, as far as we know, there is no data about the "Cerrado-cashew" tree gum. Therefore, the objective of this proposal is to engage efforts in human resources, as well as explore the research infrastructures and expertise of Institutions in the States of Bahia and São Paulo. As a result, this proposal has potential to produce knowledge about the physicochemical, antimicrobial, prebiotic properties and possible toxic effects of these gums. In addition, these data will allow different applications for these gums, showing its potential to be used as a natural, genuinely Brazilian, highly economic, abundant and efficient additive (e.g.: applications as thickener, stabilizer, emulsifier and gelling agent). Moreover, these gums would also be applied as encapsulating agents in the formation of coacervates, carriers in the production of particles by spray-drying, biofilm-forming agents, macro and microgels, and texturizers for 3D printing. (AU)