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Recuperação do uso sustentado de alimentos tradicionais pela utilização de tecnologias de conservação emergentes | Recovery of the sustainable use of traditional foods through emerging preservation technologies

Breve Descrição | Brief Description:
As a response to consumers’ demand for safer, healthier, higher quality and variety, and more sustainable foods, conjoint with consumer lifestyle changes, six traditional plants widely consumed in Trás-os-Montes were selected. The aim is to promote its revival and commercialization by enhancing food safety and quality, and an acceptable shelf life, without compromising the nutritional, sensory and functional characteristics of the selected traditional foods, through emerging preservation technologies. To achieve this, non-thermal inactivation technologies such as high hydrostatic pressure and ionizing radiation, modified atmospheres, and edible coatings (with or without microparticles of active compounds) will be applied, and further combined among them and with conventional techniques, to achieve the highest preservation efficiency. Physicochemical, nutritional, biological and bioactive properties of the processed samples will be evaluated and compared to non-processed ones. The results will attend important needs of the food industry as stated by a company that supports this proposal.

Equipa | Team:
José Pinela
Ana Maria Carvalho
M. Beatriz P.P. Oliveira
Isabel C.F.R. Ferreira (coordenadora)

Instituições | Institutions:
Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança.
REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto.

Calendário | Dates:
01/01/2014 – 31/12/2018

Financiamento | Financial support:
FCT Portugal (SFRH/BD/92994/2013)

Sítio do projecto | Project website:
www.esa.ipb.pt/biochemcore

Contacto | contact:
Escola Superior Agrária de Bragança
Campus de Santa Apolónia – Apartado 1172
5301-855 Bragança
Telefone: (+351) 273 303 200 ou (+351) 273 331 570

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