PRO_BR-NUTS: Designing protein-rich ingredients from Baru, Cumaru and Cashew nuts for better techno-functional and nutritional performance

• Grant number: 24/22452-5
• 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 Science
• Principal Investigator: Guilherme Miranda Tavares
• Grantee: Guilherme Miranda Tavares
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Marcelo Bispo de Jesus ; Ruann Janser Soares de Castro

Abstract

The pressures imposed by population growth and the consequent demand for sustainable protein sources have driven a great scientific and technological interest in plant proteins. The main sources of plant proteins used by the industry come from monoculture systems, such as soybeans and peas, which in turn exert non-negligible environmental pressures. The solution to such global issues involves the prospecting of emerging protein sources linked to positive aspects of sustainability, but also that contribute to environmental protection and human development. In this scenario, this research proposal aims to evaluate how different protein extraction processes from Baru, Cumaru and Cashew nuts impact the protein structure and the techno-functional and nutritional performance of the obtained protein-rich ingredients. These nuts are typical from different Brazilian biomes (Cerrado, Amazon, Atlantic Forest) and have high protein content and regional and/or national relevance; however, their valorization for the production of protein-rich ingredients is still incipient. These raw materials will be subject to protein extraction by applying different methods (isoelectric precipitation and tangential ultrafiltration-recently patented) associated or not with roasting. The obtained ingredients will be subjected to a robust evaluation of protein structure and techno-functional properties. In addition, the ingredients will be subject to evaluation of antinutritional factors, cytotoxicity and in vitro digestibility. The knowledge produced during this project may support the strengthening of the involved production chains, with a positive impact on local communities, in addition to the scientific contribution aligned with relevant global issues. (AU)