Food product development with high bioavailability of carotenoids from Brazilian native fruits

Abstract

Brazil is the country holding the greatest biodiversity of the planet, seventh economy in the world and a major food producer. However, its food system is basically agrarian and little industrialized that lacks of knowledge and cultivation of plants originating from their biomes. Sustainable development, particularly biodiversity conservation, necessarily involves scientific and technological knowledge of national species. The fruits are increasingly known to be rich sources of nutrients and bioactive compounds capable of preventing diseases. Tropical fruits, in particular the natives from Brazil, can contain considerable amounts of carotenoids that have antioxidant, anti-inflammatory, provitamin A and anticancer activity, such as ²-carotene and lycopene. Many researches are establishing and explaining the relationship between diet and health maintenance with the promotion of quality of life. However, the utilization of this knowledge in the development of new products that meet the needs of modern living while promoting health is still incipient. In research and development traditionally the focus is on increasing the efficiency of processes, reduce costs, use of raw materials and waste, and possibly in improving the nutritional and sensory quality. Recently some research groups are proposing new models focused on outcomes, particularly in the preservation of the natural properties of raw materials. Only with multidisciplinary approaches will be possible innovations in food systems that are able to overcome everyday challenges, optimize the use of food, know and preserve biodiversity and, above all, contribute to the well-being of people. This research project seeks to better understand some of the native fruits of Brazil and apply the information obtained in the development of new food products. Among the features studied are the profile and bioavailability of carotenoids, the antioxidant activity and the anti-inflammatory action. Strategies for obtaining new food products from the studied fruits will be applied aiming to preserve, or even increase their properties of disease prevention. (AU)