Development of pasta functional incorporating fiber from grape agroindustrial residue

• Grant number: 16/11569-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2016
• End date: September 30, 2017
• Field of knowledge: Health Sciences - Pharmacy - Food Science
• Principal Investigator: Cristiana Maria Pedroso Yoshida
• Grantee: Beatriz Ewert de Oliveira
• Host Institution: Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF). Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Diadema , SP, Brazil

Abstract

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.

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)

OLIVEIRA, BEATRIZ EWERT; CONTINI, LUANA; DOS SANTOS GARCIA, VITOR AUGUSTO; DE LIMA CILLI, LILIAN PINHEIRO; LEITE CHAGAS, EDUARDO GALVAO; ANDREO, MARCIO ADRIANO; VANIN, FERNANDA MARIA; CARVALHO, ROSEMARY APARECIDA; SINNECKER, PATRICIA; VENTURINI, ANNA CECILIA; et al. Valorization of grape by-products as functional and nutritional ingredients for healthy pasta development. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. N/A, p. 11-pg., 2022-10-13. (16/11569-2)

OLIVEIRA, BEATRIZ E.; JUNIOR, PAULO C. G.; CILLI, LILIAN P.; CONTINI, LUANA R. F.; VENTURINI, ANNA C.; YOSHIDA, CRISTIANA M. P.; BRAGA, MATHEUS B.. Spray-drying of grape skin-whey protein concentrate mixture. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 9, p. 3693-3702, SEP 2018. (16/11569-2)