Development and characterization of Leathers based on unconventional food plants (UFPs)

Abstract

Currently, there is a notable increase in society's concern regarding food and the impacts of this choice on human health. This scenario has led to a growing search for quality of life, which includes healthy eating and exercising. Consequently, the food industry has adapted to this new lifestyle, developing products that meet the interests and needs of consumers in terms of nutritional and caloric value. However, in contrast to these aspirations for healthy eating, factors of modern life, such as work, long distances and lack of adequate transportation, have led to a wide adoption of quick snacks by the general population. Most of these quick snacks have low nutritional value and are high in sodium and carbohydrates. Alternatives are being researched for the development of products that facilitate consumption in view of the fast pace and nutritional issues of these quick snacks. Among these alternatives, leathers occupy a prominent place, as they are considered fast meals and can be produced from different ingredients with high nutritional value and reduced caloric value. Most related studies involve the production of fruit-based leathers. Studies involving vegetables and other ingredients are incipient. Currently, UFPs (unconventional food plants) have aroused interest due to their composition, as they are considered relevant sources of proteins, fibers, minerals and antioxidant compounds. However, in many cases the consumption of PANcs occurs regionally and in small quantities. The use of these PANCs in new products can offer promising alternatives for the development of healthy products as a source of proteins, minerals, fibers, phenolic compounds and others. In this context, this project aims at the production and characterization of leathers from the PANCs ora-pro-nóbis (Pereskia aculeata), peixinho (Stachys byzantina), and taioba (Xanthosoma taioba) and in case of need for the formation of a structured product (cohesive and continuous matrix) the incorporation of agar-agar and carrageenan gum (both of vegetal origin). From the PANCs, purees will be obtained that will be characterized in relation to chemical composition, amino acids, mineral content, color parameters and pH. The leathers will be produced with different concentrations of purees (30 to 80 g of puree/100 g of leather-forming mass) using the tape casting technique. The agar-agar and carrageenan gum will be incorporated into the leathers formulation at the lowest possible concentration to enable the formation of a structured product (continuous matrix, characteristic structure of this type of product). The mass will be spread on teflon plates and after drying the leathers will be characterized in relation to visual evaluation, protein content, mechanical properties and total phenolic compounds for the selection of the best formulations based on these parameters. Additionally, the selected leathers will be characterized in relation to centesimal composition, color parameters, contact angle, hygroscopicity, water activity, pH, titratable acidity, antioxidant activity by the ABTSÏ+ and FRAP method, microbiological analysis, sensory evaluation and stability. This project is expected to develop leathers (fast meals) that could be important alternatives as sources of protein, dietary fiber and minerals obtained from the incorporation of different UFPs. (AU)