[AVX Seminar] Valorization of natural resources by the extraction of value-added molecules for food applications

AVX Seminar

Title: Valorization of natural resources by the extraction of value-added molecules for food applications

Speaker: Isabel Ferreira

Affiliation: Mountain Research Center, Polytechnic Institute of Bragança, Portugal

Abstract:

The use of synthetic additives (preservatives and colourants) in the food industry is a current major concern, from both the human health and environmental points of view. Although considered a promising safer alternative, the use of natural additives still faces some drawbacks and limitations [1,2]. A specific problem is the difficulty to find abundant natural sources, preferably based on sustainable cultivation, and adequate green and environmental friendly extraction technologies. Additionally, huge volumes of residues from the forestry and food industries, currently considered as low-value by-products, are underexploited in applications such as energy production and/or as compost [2,3]. This context is emphasized also by an increasing consumer’ awareness and interest in “chemopreventive nutrition”, being highly receptive to functional foods with specific health-promoting components (nutraceuticals). The challenge to full exploit the potential of these high value-added ingredients derived from natural sources, including plants and mushrooms, requires the development of integrated multidisciplinary solutions that will consider issues from cultivation to extraction, separation and stabilization processes. All the implemented strategies must be supported by reliable and expedite chemical and biological analysis and methodologies for final products validation. Case studies with plants and mushrooms used for the production of functional ingredients (preserving, colouring and bio-active agents) will be discussed; for example the potential of Gomphrena globosa L. as a promising alternative source for obtaining natural coloring agents [4]; Arbutus unedo L. fruits to obtain a natural preservative enriched in catechin [5]; and Agaricus bisporus (Lange) Imbach to develop a new dairy product functionalized with mycosterols as hypocholesterolemic agents [6].

Acknowledgements

Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013). European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE and Mobilizing Project ValorNatural®.

References

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2. N. Martins, C.L. Roriz, P. Morales, L. Barros, I.C.F.R. Ferreira, Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology, 52 (2016) 1-15.
3. M. Carocho, P. Morales, I.C.F.R. Ferreira. Trends in Food Science and Technology. 45 (2015) 284-295.
4. C.L. Roriz, L. Barros, M.A. Prieto, M.F. Barreiro, P. Morales, I.C.F.R. Ferreira, Industrial Crops and Products, 105 (2017) 29-40.
5. B.R. Albuquerque, M.A. Prieto, M.F. Barreiro, A. Rodrigues, T.P. Curran, L. Barros, I.C.F.R. Ferreira, Industrial Crops and Products, 95 (2017) 404-415.
6. S.A. Heleno, A.R. Rudke, R.C. Calhelha, M. Carocho, L. Barros, O.H. Gonçalves, M.F. Barreiro, I.C.F.R. Ferreira, Food & Function, 8 (2017) 103–110.