How food processing can alter the physicochemical, digestibility, and cytotoxic properties of certain foods.

• Grant number: 24/13091-9
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2025
• End date: April 30, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Fernanda Maria Vanin
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Gabrieli Oliveira Folador ; Heidge Fukumasu ; LADYSLENE CHRISTHYNS DE PAULA ; Luiz Alberto Colnago ; Rosemary Aparecida de Carvalho ; Vitor Augusto dos Santos Garcia

Abstract

According to the FAO (Food and Agriculture Organization), approximately 1/3 of all food produced for human consumption is lost or wasted every year. Associated with this problem, the world's population continues to increase, as does global hunger and malnutrition, especially in the last five years. All these aspects have had an impact on food and nutritional security, especially in regions of extreme hunger and food insecurity. Exotic and native fruits from the Amazon region have aroused great interest in the scientific community due to their chemical characteristics, and more specifically, due to their high content of bioactive compounds, such as phenolic compounds (PC). Despite the nutritional and functional potential of these fruits, their consumption is still incipient when compared to other national fruits; one of the possible reasons for the low consumption may be linked to the unique flavor that alternative sources have, which may cause consumers to dislike them. In addition, several studies have shown that foods with a high concentration of FC can act against some degenerative diseases. However, there are few studies relating foods with a high FC/bioactive content to nutritional parameters and their effects on health. Therefore, the aim of this project is to evaluate the effect of processing on the production of flours/food ingredients obtained from two fruits from the Amazon region, in order to identify the technological, physicochemical, nutritional and toxicological implications resulting from processing, both in the ingredient (flour) and in a "model" end product made from the respective flour. It is hoped that the results will enable the development of a systemic approach to enable the safe consumption of new food products, and therefore the development of strategies for reducing hunger (SDG 2), helping to maintain the health and well-being of consumers (SDG 3), and also enabling inclusive and sustainable economic growth in the producing regions (SDG 8). (AU)