Researchers develop functional bread with benefits for intestinal digestion and health. Compounds promote digestive health in general.
A team of Portuguese researchers is developing a functional breadwith compounds that promote digestive health in general.
The consortium led by the Faculty of Science and Technology of the University of Coimbra (FCTUC) is called “Albread: Use of Alentejo Aromatic Plants and Billot Flour in the Development of Functional Bread”.
Investigators of FCTUC, Pharmacy (FFUC) and Medicine (FMUC) of Coimbra, and the universities of the Algarve and Évora, joined to create a food with functional properties that conjugates natural ingredients and proven benefits for gastrointestinal health.
The project is supported by several companies from the essential oil extraction sectors, flour production and bakery.
«This project proposes the integration of essential oils extracted from aromatic and medicinal plants from Alentejosuch as the prince and the Rosmaninho, as well as the development of innovative techniques of encapsulation Of these compounds, so that they are released at the right time of the digestive process, preserving the traditional taste and aroma of bread », describes researcher Luís Alves, in a statement sent to ZAP.
There is another factor that marks the difference in this project: the brat flourfrom the Alentejo Montage. “This flour, free from gluten and with interesting nutritional properties, is being characterized and tested as the base of the product, and is also explored as a matrix for the encapsulation of bioactive compounds, including probiotics and essential oils,” explains Luís.
The investigators have already achieved Promising results in the extraction and encapsulation phases of active compounds. They are also evaluating the bioavailability and safe dosage of essential oils, which contribute to the toxicity and efficacy tests of the ingredients.
The first miss prototype of functional bread, “with antioxidant and digestive properties, which respects the taste and texture of traditional bread, but with health benefits” – a prototype that should be presented soon.
