Food processing as a tool for modulating the physicochemical, nutritional, cytotoxic, and digestibility properties of babassu mesocarp

• Grant number: 25/16368-4
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: October 01, 2025
• End date: September 30, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Fernanda Maria Vanin
• Grantee: Graciele Rodrigues de Passos
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated research grant: 24/13091-9 - How food processing can alter the physicochemical, digestibility, and cytotoxic properties of certain foods., AP.R

Abstract

The use of unconventional food plants (UCFP) presents itselfas a sustainable strategy to diversify the food supply and reduce wastein the agro-industrial chain. Babassu mesocarp (Attalea speciosa), despite beingconsidered a byproduct of babassu oil processing, stands out for itscontent of starch, fiber, minerals, and bioactive compounds, particularly phenolic compoundswith high antioxidant activity. Some studies have investigated the potentialof babassu mesocarp (MB) for food production. However, studies evaluating the safety and nutritional value of this byproduct are scarce. Studies haveassociated negative effects with the consumption of products high in phenolic compounds,mainly regarding cytotoxicity and digestibility. Although theliterature suggests benefits associated with MB, these suggested beneficial effects maybe conditioned by the antinutritional effects already identified. Different processing methodscan minimize the negative effects of antinutritional compounds. In this sense,this work aims to evaluate the effect of different processing methodson the physicochemical, nutritional, digestibility, and cytotoxicity propertiesof babassu mesocarp flour, as well as its application incookies. The samples will be characterized according to their proximate composition,bioactive compounds, antioxidant potential, presence of antinutrients, phytochemical profile,and nutrient bioaccessibility. Furthermore, the effect ofprocessing on the safety of the products will be evaluated through in vitrocytotoxicity tests. The aim is to identify processing conditions capable ofoptimizing the nutritional and technological profile of the flour and the product, expandingthe possibilities for the safe and functional use of babassu mesocarp in the foodindustry, contributing to the valorization of regional resources and the promotion ofmore sustainable food systems. (AU)