Food innovations trough the better use of fruits in Brazil: incorporating nutritional value and sustainability to food product design

• Grant number: 15/15507-9
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2016
• End date: February 28, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Solange Guidolin Canniatti Brazaca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Brazil has the greatest biodiversity of the Earth and stands out internationally as substantial food producer, e.g. tropical fruits. Brazilian industry of fruits is not well diversified or manufactured and has a high level of wastage despite the country fruits production being the third largest in the world. Among the ten major fruits produced, only two are originally from Brazilian ecosystems. The waste portion of vegetable products are surrounding thirty percent. Meanwhile, more than a half of the population in Brazil are overweight that is the main risk factor for developing chronic diseases. Also, many people are suffering from nutritional deficiencies with or without calories shortage (Hidden Hunger). Although this great biodiversity of native fruits still not well known, i.e. there is a lack of scientific studies, it can be a key point to a better, healthier and sustainable food system. Thus it is essential two main investments on academic research: the first one is in generation of knowledge about the properties and cultivation of the native fruits; following this knowledge has to support innovation for a better use of those fruits and in order to improve the welfare of the population. This research project aims to develop new food products that incorporates in its concepts and formulations a high efficiency of the food raw material usage, increase in utilization of Brazilian native fruits, and, at same time, a better nutritional quality of the final product. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAMPOLI, STEPHANIE SUAREZ; ROJAS, MELIZA LINDSAY; PEDROSO GOMES DO AMARAL, JOSE EDUARDO; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, DEC 1 2018. (14/16998-3, 16/18052-5, 15/15507-9)

TOLEDO, V, N. M.; MONDONI, J.; HARADA-PADERMO, S. S.; VELA-PAREDES, R. S.; BERNI, P. R. A.; SELANI, M. M.; CANNIATTI-BRAZACA, S. G.. Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 43, n. 9, JUN 2019. (15/15507-9, 14/14049-4)

BERNI, PAULO; CAMPOLI, STEPHANIE S.; NEGRI, TALITA C.; DE TOLEDO, NATALY M. V.; CANNIATTI-BRAZACA, SOLANGE G.. Non-conventional Tropical Fruits: Characterization, Antioxidant Potential and Carotenoid Bioaccessibility. PLANT FOODS FOR HUMAN NUTRITION, v. 74, n. 1, p. 141-148, MAR 2019. (14/15119-6, 15/15507-9, 14/14049-4)