Advanced search
Start date

PBIS - Integrated Biotechnological Platform of Healthy Ingredients


In general, Brazil and specifically the State of São Paulo are agricultural production giants, with worldwide projection. However, technologies for utilizing agricultural production residues and healthy food production are still below the desired level. On the other hand, the continuous growth of diseases related to metabolic disorders caused by food, physical inactivity and obesity has steadily burdened the health systems and increased disease-related expenses. The purpose of this project is to establish and improve four integrated biotechnology platforms (PBI) aimed at the production of healthy foods, by reducing the caloric value, reducing the risk of degenerative diseases, and inserting health-promoting ingredients. PBI-I consists of developing structured low-calorie lipids obtained by enzymatic interesterification and concentration of behenic acid, modeling triacylglycerols to obtain lipids with the potential for different technological applications. PBI-II provides for obtaining bioactive phenolic compounds by biotechnological processes from by-products and agro-industrial surpluses. These bioprocesses can be designed to minimize the use of organic solvents in the extraction, as well as modify the structure of chemical compounds to increase bioactivity and bioavailability. PBI-III proposes to establish a platform for identification, biochemical and structural characterization of new enzymes based on (meta) genomic and transcriptomic studies of microbial communities, aiming at the production of prebiotics (XOS, MOS, beta-glucan, etc.). It will also produce recombinant proteins in large quantities (cell factories), focusing on the production of sweet proteins, healthy sugar substitutes. The application tests of the innovative ingredients developed in the Biotechnological Platforms in food products will be carried out on a pilot scale, in the plants installed at the Institute of Food Technology (Ital). Equipment similar or with characteristics similar to those existing in industrial lines will be used in order to maintain the standards required for commercial products. Once the technical, economic, and commercial viability has been proven, stability and pre-clinical studies will be carried out to validate the professed health/functionality aspects for new products. It should be noted that the production and technical viability of high-performance functional ingredients requires association between diverse-expertise research groups, in a collaborative environment, and in direct contact with the industrial sector. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

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)
ALINE CÁSSIA FIGUEIRA; VALDECIR LUCCAS. Caracterização físico-química de manteigas de cacau nacional e comercial utilizadas no Brasil para fabricação de chocolate. Brazilian Journal of Food Technology, v. 25, . (19/09376-0, 20/07015-7)

Please report errors in scientific publications list by writing to: