The agroindustrial residue of Isabel grape (Vitis labrusca) is a waste of wine and grape juice industry. The high nutritional composition, fiber and antioxidant compounds, such as polyphenols ( anthocyanins, catechins and resveratrol). The technological application of this residue can produce functional foods, promoting a higher intake of bioactive compounds that it is beneficial to human health. And could contribute to sustainability, reducing the amount of the environmental waste. Food diet is an important factor to reduce the risk of chronic diseases such as cardiovascular, diabetes, cancers. The demand for foods with better nutritional and functional quality has grown in recent years. Researchs are applying in food products that are usual in the diet of the population, which facilitates the insertion of functional food. The pasta is a product that is very common in the diet od mundial population, due to its low cost, easy preparation, versatility. The main objective of this project is the grape Isabel (Vitis labrusca) residue processing and the incorporation into pasta formulation forming aa functional product containing fibers.
News published in Agência FAPESP Newsletter about the scholarship: