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ultados de tradução Technological, physicochemical, nutritional and toxicological implications resulting from the incorporation of a high content of phenolic compounds flour in the development of cookie: a systemic approach for the safe consumption

Grant number: 22/05330-8
Support Opportunities:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2024
Effective date (End): October 31, 2026
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Fernanda Maria Vanin
Grantee:Yves José de Souza Santos
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil


Research related to healthy foods and/or even nutraceuticals has been growing in recent years, especially with population aging. Among the products that have been gaining prominence in this segment, we can highlight the biscuit (cookies) produced with unconventional ingredients, which have a high content of phenolic compounds (CF). Several studies point out that foods that contain a high content of CF's can act against some degenerative diseases. However, there are few studies that relate foods that use flour with high CF content with nutritional parameters and their effects on health. Therefore, studies on the digestibility and cytotoxicity of these foods with a high content of CF are fundamental to really classify these foods as healthy and to verify if CF can have a positive or negative effect on metabolism, especially on degenerative processes. On the other hand, these digestibility and cytotoxicity analyzes are expensive, time-consuming and generate toxic residues. Thus, it is necessary to develop fast, less expensive, non-destructive and toxic residue-free techniques for the evaluation of these parameters. Among the techniques that have this potential are spectroscopic techniques in the infrared region, with near infrared (NIR) and medium infrared (MIR) and nuclear magnetic resonance spectroscopy (NMR), with Near Infrared spectroscopy (NIR) being the one that has lower cost, can use a small device (palm top) and has already been used successfully in the determination of several quality parameters in foods, either in the quantification of major compounds, such as sugars, lipids, proteins and minor compounds such as CF, mycotoxins among many other compounds. Therefore, the objective of this project is to evaluate not only the technological and physicochemical implications, but also the nutritional and cytotoxic aspects resulting from the incorporation of peach palm flour, with a high CF content, in the production of cookies. In addition, at the end, it is expected to develop models for predicting the digestibility and cytotoxicity of cookies using portable NIR to determine digestibility and cytotoxicity. It is hoped that the results will allow the development of a systemic approach in order to allow the safe consumption of new food products.

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