Functional Jelly Candies with Propolis Residue: Innovation in Child Health and Environmental Sustainability.

• Grant number: 24/04311-5
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: November 01, 2024
• End date: October 31, 2025
• Field of knowledge: Biological Sciences - Biology
• Principal Investigator: Juliana Cecchetto
• Grantee: Juliana Cecchetto
• Company: PROPBEE PESQUISA E DESENVOLVIMENTO LTDA
• CNAE: Fabricação de produtos alimentícios não especificados anteriormente ; Fabricação de medicamentos para uso humano ; Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Araraquara
• Associated researchers: Geralda Cristina De Freitas Ramalheiro
• Associated scholarship(s): 24/22851-7 - Functional jelly candies with propolis residue: innovation in child health and environmental sustainability, BP.PIPE

Abstract

This innovative project aims to develop functional jelly candies enriched with red propolis residue, a pioneering initiative in the fields of nutraceuticals and sustainability. Red propolis, often discarded as a by-product in the beekeeping industry, is recognized for its antimicrobial, antioxidant, and anti-inflammatory properties, holding vast potential for health applications. However, the utilization of this valuable residue remains largely unexplored. This project proposes a circular approach, turning propolis residue into an active ingredient for jelly candies targeted at children, thereby promoting health and sustainability.The research involves several critical stages, including the chemical characterization of the propolis residue, the development of a jelly candy formulation that preserves the residue's beneficial properties, and the sensory and nutritional evaluation of the final product. Beyond the direct health benefits for children, the project has the potential to make a significant positive impact on the environment by reducing the waste of natural resources and encouraging more sustainable production practices in beekeeping.The project stands out not only for its contribution to health and the environment but also for its potential to innovate in the functional food sector. The incorporation of propolis residues into food products represents a new frontier in nutraceuticals, paving the way for further research and commercial applications. With this project, we aim to establish a replicable model that can be adapted and applied in other contexts, promoting a more sustainable and conscious approach in the food industry and beyond. (AU)