Digestibility of buriti (Mauritia flexuosa) fruit in a model food

• Grant number: 21/09897-0
• Support Opportunities: Scholarships abroad - Research Internship - Master's degree
• Start date: November 29, 2021
• End date: February 27, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Yves José de Souza Santos
• Supervisor: Martine Morzel
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: Institut National de la Recherche Agronomique, Agrocampus Ouest (INRA), France
• Associated to the scholarship: 19/11479-1 - Inclusive and efficient food systems: effect of process on the functionality of alternative flours (chemical, structural and product digestibility properties), BP.MS

Abstract

Consumer search for healthier products has been rising, which implies that viable raw material alternatives need to be better explored. In this scenario, current researches have been exploring the use of unconventional Amazonian raw materials as valuable sources of phenolic compounds. However, most of these studies have focused on the characterization of the food matrix or properties of the final product elaborated. The aim of this project is to better understand the action of phenolic compounds on metabolism, i.e. the effect of the inclusion of Buriti flour in a model food and its action on the enzymatic hydrolysis during in vitro digestion with and without saliva. The digestibility study will be performed based on the internationally recognized INFOGEST method. Buriti flours characterization in terms of chemical composition, phenolic compounds, antioxidant capabilities, thermal parameters, and even its uses in a model food has already studied. Therefore, understanding the digestive behavior of Buriti, with a high phenolic content, represents a key strategy in order to classify its products with greater assertiveness related to a functional product, which could bring an elevated added value. (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)

SANTOS, Y. J. S.; FACCHINATTO, W. M.; ROCHETTI, A. L.; CARVALHO, R. A.; LE FEUNTEUN, S.; FUKUMASU, H.; MORZEL, M.; COLNAGO, L. A.; VANIN, F. M.. Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry, v. 405, p. 9-pg., 2023-03-30. (21/12694-3, 13/12693-0, 19/11479-1, 21/12270-9, 21/09897-0, 18/03324-5)