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Evaluation of the efficacy and safety of resistant starch type 3 in food matrices

Grant number: 23/03064-1
Support Opportunities:Research Grants - Innovative Research in Small Business - PIPE
Duration: June 01, 2023 - May 31, 2025
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Flávia Villas Boas
Grantee:Flávia Villas Boas
Host Company:Villas Boas & Lopes Pesquisa Experimental Ltda
CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
City: São José do Rio Preto
Pesquisadores principais:
Nathalie Almeida Lopes
Associated research grant:19/23053-9 - Evaluation of the prebiotic potential of retrograded starch (resistant starch type 3) obtained by physical modification, AP.PIPE
Associated scholarship(s):24/01119-6 - EVALUATION OF THE EFFECTIVENESS AND SAFETY OF TYPE 3 RESISTANT STARCH IN FOOD MATRIXES, BP.TT
23/09249-3 - Evaluation of the efficacy and safety of resistant starch type 3 in food matrices, BP.PIPE

Abstract

The consumption of healthier foods with beneficial effects, which was already advancing among Brazilians, was accelerated by the pandemic. In the last five years, the growth of the healthy food sector in Brazil averaged 12.3% per year, stimulating the development of ingredients with this characteristic. Resistant starch is a non-glycemic carbohydrate that has a physiological behavior similar to dietary fiber. Our company produces resistant starch type 3 (RS3), an ingredient with prebiotic effects demonstrates in vitro during the execution of PIPE phase 1. The RS3 is a clean label product and, for this reason, can be used in several foods without interfering on sensory properties of products, making it an excellent option from an economic, functional, and sensorial perspective. By developing this research, we are looking for to evaluate the beneficial effect of foods containing RS3 as a prebiotic ingredient, showing the efficacy and safety of consumption of these products. In this context, the aim of this study is to add RS3 in two food matrices (pasta and fermented milk) in order to analyze its effect when applied in different systems, in such a way that it maintains the expected sensorial characteristics in the evaluated products. The developed foods will be characterized according to their physicochemical properties, and the acceptance tests will be determined through sensory analysis. The evaluation of food's prebiotic efficiency will be carried out using in vitro model (SHIME®) and through preclinical tests (animal model). With the realization of this project, it is expected to prove the beneficial effects of foods formulated with the addition of RS3, as well as to show the consumption safety of foods with this ingredient. Proving the efficiency and safety of foods with RS3 enables the commercialization of this ingredient to a wide range of food industries, aiming to reach future operations in the prebiotic market in Brazil with high economic potential. (AU)

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