| Grant number: | 24/03702-0 |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| Start date: | November 01, 2024 |
| End date: | February 28, 2027 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Klicia Araujo Sampaio |
| Grantee: | Gabriel Sthefano Lourenço Pereira |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
Abstract The Amazon, the world's largest tropical rainforest, faces significant challenges of environmental degradation, resulting in ecological damage, biodiversity loss, and contributions to climate change. Açaí (Euterpe oleracea Mart.), a vital resource for local communities, generates waste during pulp processing, including fibrous seeds often inadequately disposed of. This project aims to valorize these residues through standardized processing conditions and production of a soluble powder from açaí seed extract. Additionally, optimization of seed roasting, efficient extraction of bioactive compounds for aqueous extract production, and transformation of residues into biodegradable fibers will be pursued. The soluble powder, produced via spray drying of the aqueous extract, maximizes utilization of bioactive compounds and facilitates its use in various food and pharmaceutical applications. Objectives include comprehensive characterization of açaí seeds, roasting optimization for bioactive compound preservation, establishment of effective extraction methods, reuse of residues in biodegradable fiber production, and development of a spray drying process for extracts. Toxicity analysis of the powder extract and assessment of associated environmental impacts via Life Cycle Assessment will also be conducted. Expected outcomes encompass understanding açaí resource potential and its sustainable valorization, identifying optimal roasting conditions, effective extraction methods, biodegradable material development, and production of a new product (açaí seed soluble powder). This project not only aims to contribute to local economy and well-being but also addresses critical conservation issues in the Amazon, reducing food waste and producing functional, sustainable products. It represents an opportunity for innovation, environmental responsibility, and health benefits, underscoring the importance of integrated approaches to natural resource valorization. | |
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