Development of "peixinho da horta" leathers as an innovative source of proteins and natural active compounds

Abstract

The demand for healthy eating has increased in recent years, and the food industry has undergone changes to cater to this audience. Among these changes, we can highlight the increased consumption of plant-based foods, mainly due to some type of dietary restriction or lifestyle choice. UFP (Unconventional Food Plants) are edible plants, yet their consumption is more regional and in smaller quantities, often due to availability in major centers or cultural factors. One way to increase their consumption is through the production of leathers, using UFP puree as a base. Leathers are considered quick snacks, made from puree, which undergo a drying process. In this context, the main objective of this project is to produce leathers with different concentrations of "peixinho da horta" puree (ranging from 50 to 80 g / 100 g of leather-forming mass) and agar-agar (1 to 3 g of agar-agar / 100 g of leather-forming mass - LFM) using the tape-casting technique. The leathers will be characterized in terms of visual evaluation, thickness, hygroscopicity, pH, color parameters, contact angle, antioxidant compounds and release kinetics of total phenolic compounds. This project aims to create a new food product based on UFP, rich in proteins, fibers, and antioxidant compounds.