Inova UnicampInnovation AgencyAugust 2014

University of Campinas

• Founded in 1966

• Not for Profit

◦ No tuition charged

• Budget

◦ US$ 935 million from São Paulo State

◦ US$ 297 million from other sources

◦ US$ 16,1 million in Industry Sponsored Research (2013)

The University - Structure

• 23 Schools and Institutes

• 6 Campuses

Campinas, Piracicaba, Limeira, Paulínia

• 3 Hospitals

856 beds

Medical SchoolDental SchoolPhysical EducationPhonoaudiology

PhysicsBiologyChemistryMathematicsComputer ScienceGeosciences

PhilosophySocial SciencesPolitical ScienceEconomicsLanguageEducationMedia Studies

ElectricalMechanicalChemicalFood ScienceAgriculturalCivilManufacturingProduction

Research and Teaching Areas

The University - People

• Professors: 2,051

99% PhD

90% of the PhDs full time

• Staff: 8,254

Our Students

• Undergraduate: 18,338 students 70 academic programs

• Graduate: 16,195 students 74 masters

5,263 students 68 doctorates

6,141 students 14 specializations

1,425 students

RESEARCH – 15% OF BRAZILIAN PUBLISHED ARTICLES

Articles Indexed (ISI) – 2009 to 2013

Source: AEPLAN/Anuário Estatístico 2014

2009 2010 2011 2012 2013

2812 2771 29813238

3149

Unicamp rankings

3rd university on the ranking of the Latin America region's top-performing universities (Quacquarelli Symonds)

15th university on the ranking of the 50 best universities of the world under 50 years old (Quacquarelli Symonds)

37th university on the the list of the world's top 100 universities under 50 years old (Times Higher Education*) - the only Latin American university on the list

*On THE´s ranking, scientific research has greater weight comparing with the order criteria.

Inova Unicamp Innovation Agency

Inova is the Technology Transfer Office of UnicampIt precedes the national regulation in the sector:

Innovation Law (2004)

History of management of Intellectual Property and Technology Transfer at Unicamp

• 1984 – Creation of the Permanent Committee for Industrial Property

• 1990 – Creation of the Technology Transfer Office

• 1998 – Transformed into the Office of Broadcast and Technology

Services

• 2003 – Transformed into Inova Unicamp Innovation Agency

Inova Unicamp

Mission: Identify and promote opportunities to stimulate innovation and entrepreneurship activities, expanding the impact of teaching, research and extension in favor of sustainable socioeconomic development.

Main Areas:

• Intellectual Property

• Technology Transfer and Industry Sponsored Research

• Entrepreneurship

• Science Park

Inova Unicamp: Main Areas

1. Intellectual Property

2. Technology Transfer and Industry Sponsored Research

3. Entrepreneurship

4. Science and Technology Park

What do we protect?

• Technologies developed in the scope of the research at Unicamp (not funded by companies)

• Technologies developed in partnership with companies

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Patents filed in Brazil

• Portfolio of 833 patentsin December 2013

• 95 licensed patents• 15 PCTs in 2013

Inova Unicamp: Main Areas

1. Intellectual Property

2. Technology Transfer and Industry Sponsored Research

3. Entrepreneurship

4. Science and Technology Park

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54 active licenses

Licensing agreements with 76 companies

Inova Unicamp: Main Areas

1. Intellectual Property

2. Technology Transfer

3. Industry Sponsored Research

4. Entrepreneurship

5. Science and Technology Park

Incubator

• Not-for-profit business incubator dedicated to stimulating the development of advanced technologies and promoting the formation, growth, and retention of early stage technology-based companies

• Incamp was founded in 2001 and incorporated to Unicamp Innovation Agency in 2003

14 incubated companies

Baterias

40 Graduated companies

Biotecnology and Food Sciences(#8)

Information Technology(#12)

Integrsec

Engineering and Consulting(#11)

Energy (#8)

AgmesEFB Technology

Meta Material

Immunocamp

Acen

It was founded in 2002. Their headquarter is based on San Jose, California, USA, and their research and development headquarter is based in Campinas, SP, Brazil

In 2006, Griaule won the Fingerprint Verification Competition (FVC2006).

Dr. Iron Daher, CEO and Chief Scientisthttp://www.griaulebiometrics.com

Unicamp related companies : 251 Employees: 11,128

Founded: 2011Angel Investment: Capital + knowledgeObjective: To invest in technology-based startups and high

growth potentialPartners: 50 mostly alumni

First investment roundup to 10 startups

up to $ 1,2 million

http://ivp.net.br

4 companies

Inova Unicamp: Main Areas

1. Intellectual Property

2. Technology Transfer

3. Industry Sponsored Research

4. Entrepreneurship

5. Science and Technology Park

• 100,000 m2 area inside the campus of Campinas

• Who is eligible?• Companies with research partnerships established with

Unicamp

• Incubated Companies

• Projects can be hosted:• Leasing available space

• New buildings

Constructions

The partner company is in charge of the construction and related expenditure.

Our limitations:

• Unicamp can’t sell land

• The University holds property of the building

The Companies’ rights:

The company will be allowed to stay in the science park without having to pay the rent for a period between 10-20 years.

Leasing

• Occupancy fee: around R$ 60.00 for square meter

• Maintenance fee: around R$ 10.00 for square meter

Inovasoft

• Total area of 1097.09 m2

• To be delivered

• In negotiation with a multinational to host several projects

Biofuel Innovation Lab

• The total area - 2.659,91 m²

• 2 floors with Lenovo

• 2 floor in negotiation with other companies (ground floor and second)

• 1 floor for incubated companies

Innovation Center andIncubator

Park´s occupation

LIB

SamsungIBM, BB,

MC1, Softex

Innovation Center and Incubator

BNDESTecnometal

Lenovo

LACTAD

FINEP newbuilding

UMIPGenclima

LABRISERLIEM

Competence in Food Technology

Meat and Byproducts

Fruits, Vegetables, Beverages, Chocolate and Sweets

Oils and Fats

Emerging Technologies for Processing

Milk and Dairy Foods

Cereals, Roots and Tubers

Packaging and Food Stability

Functional Foods and Bioactive Compounds

Carotenoids, Anthocyanins and Vitamins

Volatile Compounds in Foods

Thermal Processes (Microorganisms)

Enzymes and Microorganisms of Commercial Interests

Compounds Production for Biotechnology

Lipids and Cholesterol

Competence in Food Science

Bioengineering

Process Engineering in the Food Industry

Refrigeration

Nutrition

Consumption and Food Quality

Competence in Food Engineering and Nutrition

• Developed at the Food Engineering School at Unicamp (FEA);

• Improves the nutritional quality and uses cheaper raw materials;

• Product without trans fat and with low level of saturated fat.

Vegetal compositions reduces trans and saturated fat in filling biscuits

Dr. Renato Grimaldi andProf. Lireny Gonçalves

As result of industry sponsored research

Unicamp Patent PortfolioApplication in food industry

A23L /IC - FOODS, FOODSTUFFS, OR NON-

ALCOHOLIC BEVERAGES; THEIR PREPARATION OR TREATMENT;

12

A23K /IC - FEEDING-STUFFS SPECIALLY

ADAPTED FOR ANIMALS; METHODS SPECIALLY

ADAPTED FOR PRODUCTION THEREOF; 4

A61K /IC - PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET

PURPOSES; 3

C12N /IC - MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS

THEREOF; 3C12P /IC - FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED …

A23J /IC - PROTEIN COMPOSITIONS FOR

FOODSTUFFS; 3

A23C /IC - DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF; 3

A23F /IC; 2

A61P /IC; 2

C12R /IC; 2

A23B /IC; 1

C07D /IC; 1

A01H /IC; 1

G01N /IC; 1

B01D /IC; 1

A23P /IC; 1

A23G /IC - COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF; 1

C08B /IC; 1A23D /IC; 1

C11B /IC; 1C11C /IC; 1

48 Famílias de Patentes

Faculty of Food EngineeringUNICAMP

Vivaldo Silveira Júnior, PhD

UNICAMP was founded in 1966. FEA was founded in 1967.

It was the first School of Food Engineering in Latin America.

Physical area 25,000 m²

Buildings 17

Laboratories and pilot-plants 45

FACULTY MEMBERS

Professors 48

• Department of Food Engineering 17

• Department of Food and Nutrition 06

• Department of Food Science 11

• Department of Food Technology 14

Staff Members 115

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

GENERAL INFORMATION

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

Students enrolled in Extension Courses 101

Students enrolled in Specialization Courses 75

Number of courses offered 25

LIBRARY

Theses (PhD and Master’s Degree) 2,880

Books 14,600

Journals (current) 235

E-books 200

Electronic journals 165

EXTENSION AND SPECIALIZATION COURSES

Department of Food Science Department of Food and Nutrition

Department of Food Technology Department of Food Engineering

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

LASEFI – Supercritical Technology

LACPA – Automation Control Lab.

LAREFRI – Refrigeration Lab.LEB – Laboratory of Process Engineering

Laboratory of

Bioprocess

Engineering

Fermentation Processes and

Residual Water Treatment Lab.

Physical Measurements Lab.

Appropriate Technology Lab.

Department of Food Engineering

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

• Meat Products and Processes Pilot

Lab.

• Dairy Products Pilot Lab.

• Fruit, Vegetables, Beverages and

Confectionery Products Pilot Lab.

• Fats and Oils Pilot Lab.

• Cereals, Roots and Tubers Pilot

Lab.

Department of Food Technology

•Packaging Laboratory

•Hygiene and Legislation Laboratory

•Novel Technologies

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

Bioflavour LaboratoryFood Analysis

Study of Carotenoids

Food Biochemistry

Food Microbiology

Microbial Systematics and Physiology Lab.

Food Chemistry

Food Toxicology

Department of Food Science

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

Food Services Lab.

Lipids Lab.

Food Microstructure Lab.

Dietary Planning Lab.

Nutrition and Metabolism Lab.

Sensory Analysis Lab.

Protein Sources Lab.

Quality Control Lab.

Nutritional Biochemistry Central Lab.

Analytical Central Lab.

Department of Food and Nutrition

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

UNDERGRADUATE PROGRAM

Undergraduate students 700

Day-time course 465

Evening course 235

GRADUATE PROGRAM

Graduate students 445*

Master's Theses concluded 61

Doctorate Theses concluded 45

Scholarships from CNPq 104

• Master's Degree 45

• Doctorate Degree 59

Scholarships from CAPES 82

• Master's Degree 31

• Doctorate Degree 51

Scholarships from FAPESP 28

• Master's Degree 5

• Doctorate Degree 23

Courses Master’s

Degree

Doctorate Total

Food Science 49 67 116

Food Engineering 36 74 110

Food Technology 32 51 83

Food and Nutrition 32 27 59

Total 149 219 368

Special Students: ...................................................................... 77

*General Total: ..........................................................................445

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

CAPES* EVALUATION 2001/2003 - CLASSIFICATION A

Grade (0 to 7):

Department of Food Engineering 7

Department of Food Science 7

Department of Food and Nutrition 5

Department of Food Technology 6

PUBLICATIONS

Research Areas 47

Funded Projects in 2011 155

Funding from Fapesp 52

Total Number of Publications 696

• Articles Published in Scientific Journals 195

• Published Abstracts 208

• Congresses and Other Events 244

*Coordination for the Improvement of Higher Education Personnel (CAPES)

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

UNDERGRADUATE PROGRAM

Day-time Course*FOOD ENGINEERING

Evening Course**FOOD ENGINEERING

Academic Training Program

COMESTAG

PAD - Programa de Apoio Didático (Teaching Support Program)

PED - Programa Estágio Docente (Teaching Training Program)

GEPEA - Empresa Júnior (Junior Enterprise)

CAFEA - Centro Acadêmico (Students’ Council)

*Day-time course: 8 a.m. to 6 p.m. (5 years); 80 students/year**Evening course: 7 p.m. to 11 p.m. (6 years); 35 students/year

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

GRADUATE PROGRAM

Grade 7

CAPES

Grade 6

CAPES

Grade 7

CAPES

Grade 5

CAPES

Food Science Food and NutritionFood TecnologyFood Engineering

Masters and Doctorates

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

EXTENSION COURSES

EXTENSION SPECIALIZATION

1. Food Quality and

Safety Management

2. Food Science and

Technology

In Company

F.E.A.

1. Good Manufacturing Practices, Sanitization and HACCP Systems in the

Food Industry

2. Good Food Manipulation Practices

3. Experimental Design and Process Optimization

4. Advances in Sensory Analysis of Foods and Beverages

5. Functional Foods: Biochemical Aspects and Importance in the Food

Industry

6. Sensory Analysis Applied to Sweeteners for Saccharose Substitution in

Various Products

7. Juice, Nectar and Pulp Processing

8. Refrigerated Storage and Distribution of Foods

9. Sensory Analysis of Beverages

10. Energetic Analysis of Projects for Sustainable Development

11. Methods for Sensory Analysis of Foods

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

• Base Alimentarium – Digital Theses Data-Base – complete text

• COMUT: Journal article exchange program

• Access to the JOURNAL AND PATENT PORTAL – CAPES

• Access to Data-Bases – in all areas

• Access to bibliographic material at FEA

• Consultation at other Libraries in UNICAMP

• FEA Scientific Production Data-Base (in project)

• Scientific Journal: Brazilian Journal of Food Engineering (in project)

UNIVERSITY OF CAMPINAS

SCHOOL OF FOOD ENGINEERING

Faculty of Chemical EngineeringUNICAMP

Researcher: Theo Kieckbusch

Research line: Modification, control and stabilization of the crystallization and polymorphic behavior of fats with emphasis in cocoa butter and

in palm oiland applications in chocolates

PREVIOUS RESEARCH

2001: Fractionation of cupuassu fat for application in chocolatesSame 6 polymorphic forms (DSC); 3 CBEs (blends of 30ºC-stearin + PMF); chocolates (16% of CB replaced by CBE).

2005: βV is predominant (PLM, DSC, X-ray diffraction and SYNCHROTRON)

2008/9: Blends of CB and alternative fats(cupuassu, palm oil, palm kernel oil) → fat bloom

[2003/6: Instantizing of cocoa mixtures by agglomeration]

54

2010 – 2014: FAPESP Research Funding ProjectInteracting labs

A. Marangoni

K. Sato

G. Mazzanti

W. Danzl

Impact of minor lipids on TAG crystallization

• Monoacylglycerols and diacylglycerols as modifiers of the thermal behavior, microstructure, polymorphic transitions and phases equilibrium of pure triacylglycerols (model systems).

II. Impact of emulsifiers and/or hardfats on industrial fat crystallization and storage

• Selection of specific emulsifiers and hardfats as structuration agents for cocoa butter, palm oil, palm oil mid-fraction, low trans and low sat fats processing.

III. Modifying crystallization patterns by seeding process

• Development of seeding techniques and the use of hardfats (fully hydrogenated palm, cottonseed, soybean, crambe oils) to improve technological processes involving cocoa butter and palm oil.

IV. Technological applications

• Development of high-quality chocolates by incorporation of new lipid materials and modification of the conventional production processes.

Research Goals:

56

SOME RESULTS HIGHLIGHTS

Influence of sorbitan monostearate (SMS) and cocoa butter stearin (CBSt) on CB structuration

58Isothermal crystallization at 17.5ºC

FAT BLOOM in bars of dark chocolate

30th day

90th day

30th day

90th day

Stored at 20ºCStored under 24h-cycling

(20/32ºC)

A, D - standard formulation

B, E - CB:CBSt = 80:20

C, F - CB:SMS = 99.5:0.5

59

25

30

35

40

45

50

55

0 10 20 30 40 50 60 70 80 90

Whiteness

Index

Time (days)

Whiteness index

D

F

E

A, B, C

60

β(V)

β(VI)

β(V)

β(VI)

β(VI)

Palm oil attributes-tailoring for applications in fat-based productsEffect of blends with hardfats on crystallization kinetics, at 25ºC

61

Palm oil Palm oil:

5% FHPO Palm oil:

5% FHCO

Palm oil:

5% FHSO Palm oil:

1% FHCR Palm oil:

5% FHCR

Microstructure

A significant reduction of the residual amount of liquid oil in the

blends and an increase in the number of crystals were

observed.

61.6 µm 24.1 µm 23.6 µm

21.1 µm 12.0 µm

Consistency

Samples added with FHCO, FHPO and

FHSO showed a significant increase in

consistency when compared to pure

palm oil.

12.46 µm

62

Hardfats as crystallization seeds (CS)Spray freezing (air at 0ºC)

SEM image of soybean oil hardfat spheres

63

Polymorphic transitions of CS at 45ºC

Process conditions:

Tfeed = 80ºC

Pneumatic nozzle:

Air pressure = 1.5kgf/cm2

Orifice diameter = 0.7mm

Hardfats as crystallization seeds

Snap of bars of tempered and non-tempered chocolates with and without CS

Snap (kgf/cm2)Tempered chocolates

100% CB

CB:FHCrambe oil = 98:2

CB:FHSoybean oil = 98:2

Non - tempered chocolates

100% CB

CB:FHCrambe oil = 98:2

CB:FHSoybean oil = 98:2

64

Functional fats structured with

phytosterols

Structuration of zero trans and low SAT fats through

interesterification processes (palm and canola oils

plus10% phytosterols) for food/nutritional applications

Combination of technologies for

CBEs development

Cocoa butter equivalents by thermal fractionation,

total hydrogenation and/or chemical interesterification

of selected blends of palm, canola and high oleic

sunflower oils

Use of ball mill on chocolate mass refining

Vertical stirred tank ball mill refiner. Influence on

particle size distribution, rheological characteristics,

crystallization/melting patterns and on sensorial

attributes of chocolates

theo@feq.unicamp.br

Prof. A.P.B.Ribeiro anabadan@fea.unicamp.br

65

2014 – 2016 Current Research

Stabilization technology for Cocoa Butter and Chocolate636_HIDROGENADOS - BR 10 2012 024791 7

Researchers (PhD) Theo Kieckbush and Ana Paula Ribeiro

Use of vegetable oils with differentiatedchemical composition

Improvement of the chocolate temperingprocess

Obtaining a consistent cocoa butter

Cla

ims

Stabilization Process for Cocoa Butter and Chocolate;

Obtaining Process of crystallization seeds;

Crystallization Seeds;

Stabilized products and their uses.

Stabilization technology for Cocoa Butter and Chocolate636_HIDROGENADOS - BR 10 2012 024791 7

Researchers (PhD) Theo Kieckbush and Ana Paula Ribeiro

Know-How for Fat Bloom Controlling856_POLIMORFICA – Know-how

Chief Researcher Theo Kieckbush, PhD

Development Control of Fat Bloom and of Polymorphic Transition

Optimization of the tempering process with one step reduction

Promotion of barrier to moisture absorption

Research Center for Chemistry, Biology and AgricultureCPQBA/UNICAMP

Researcher: Marta Cristina Teixeira Duarte, PhD

Microbiology Division

Main Research

“Bioprospection of antimicrobial compoundsfrom medicinal and aromatic plants”

Goal: Find new leads from natural resourcesreplacing synthetic products

Range: To combat the microbial drug resistance: a serious threat to global public health

Cosmetics

Food

Agriculture

Animal Health

MedicineImproper and incorrect use

Animal growthpromoter

As Food PreservativesTreatment of bovine mastitis

Parabens

Multiresistance to drugs: indiscriminate use of antimicrobials

Need facing consumer pressure

Legislation changes

New Products

ANTIMICROBIALS

Medicine Agriculture

Food

Cosmetics

< Resistance

New

antimicrobials

Strategies to reduce microbial drug resistance

Marine animals

Microorganisms

Isolating new antimicrobials

Why seek antimicrobials in plants?

650 native andexotic medicinal

plants

250 studied for antimicrobial

activity

Essential Oils

Extracts

Fractions

IsolatedCompounds

Collection of Medicinal and Aromatic Plants

Microbiology

Agro-technology

Pharmaceutical andOrganic Chemistry

Natural Products Chemistry

Pharmacology andToxicoloty

Multidisciplinary Studies at CPQBA/UNICAMP

• Animal Health Animal PathogensGrowth promoters

• Agriculture / FoodPhytopathogensPreservatives in Food and Feed

• Medicine Human pathogensDermatophytesfungi

• Cosmetics and Oral Care / PathogensPreservativeSystems

Target Areas for

AntibioticsReplacing

• Choice of thespecies

• Target microorganisms

• Activity assays

InitialScreening

• MIC up to 1 mg/mL• Essential oil

/Extracts Yield

• Chemical profile

• Seasonality

PotentialSpecies

DatabaseSince 1999

Partnership with companies

Applied Research

Scientific Projects

Basic ResearchDatabase

Easier to developproducts/patents

Strategies

Know-how for Natural Edible Coatings829_PEQUI – Know-how

Researcher Marta Duarte, PhD

Composition Derived From Bark Pequi Fruit Extract (Caryocar brasiliense)

Preservative Effect

Fungicidal Effect - Post-harvest Control

“Microparticles of essential oils and their uses for the prevention of enteric diseases”

Product: Additive microencapsulated (growthpromoter) in feed of piglets in the nursery phase;

Replacement of antibiotics in control of colibacilosis(Escherichia coli )

Patent recently licensedBR 10 2012 021975 1PCT/BR 2013/000324

• Developing a natural preservative from essential oils for use in cosmetic formulations

• Effects of essential oils on oral biofilms

Cosmetics /

oral care

• Screening of essential oils aimingcontrol phytopathogenic fungiand bacteria

• Mechanisms of action on fungi

Agriculture

Recent Projects

Aflatoxin and ochratoxin productionby Aspergillus spp in corn and Brazilnuts

Yeasts of importance in food

Staphylococcus aureus from bovinemastitis (milk and milking machines)

Fungi in postharvest strawberry andbacteria in tomato

Edible coatings incorporated withessential oils: tomatos; turkey meatprocessed;

Use of essentials oils in controlling

Food

Salmonella enteritidis: as additive in poultry feed

Pathogenic bacteria for fishes -development of formulation suitablefor application in aquaticenvironments

As antioxidant replacing syntheticadditives

Use of essentials oils in controlling

Feed

Faculty of Food EngineeringUNICAMP

Researcher: Juliana Alves Macedo, PhD

Goals:

Development of means for producing processed foods, from biotechnological processes, which are health promoters for the consumer;

Production of ingredients and biotechnology

processes to increase the functionality

of food;

Food Bioprocess andBioactive Compounds

Laboratories

Main Research Projects ...

Production of enzymes and bioactive compounds by microrganisms andenzyme processing;

• Microorganisms screening for enzyme, vitamin and phenolic production – studies of medium composition and physical parameters in the fermentation process : liquid and solid state fermentation in lab scale

• Processing using enzymes and microrganismos as catalysts: separatetly or together in severalmatrix;

Deployment techniques to evaluate the in vitro bioactivity of food compounds:

• Antioxidant activity,

• Cancer,

• Obesity,

• Diabetes,

• Inflammatory processes,

• Bioavailability studies in vitro,

• Microflora modulation studies, etc

Research Line 1:Biotransformation of Phenolic Compounds

Biotransformation of polyphenols from vegetal sources

Bioprocess - fermentation or enzymatic hydrolysis

Processing and production of phenolic compounds for use on a commercial scale, with objectives to generate molecules with greater bioacessibility and bioactivity for health promotion

Projects on going:

Matrix Subject

Tea (green, black and Mate tea) Enzymatic Biotransformation of the major tea phenolic compounds and potential on chemoprevention and obesity / type 2 diabetes

Matrix Subject

Orange juice • The tannase enzyme, obtained from Paecilomyces variotti, was applied in this study with the purpose of biotransforming the orange juice polyphenols and, in this way, modifying their biological activity. The results demonstrate the benefits of the biotechnological modification of natural food molecules, improving the nutraceutical potential of a popular beverage.

Working on citrus residues

Orange Residues

First, used to produce tannase...than:

• Naringenin,hesperitin obtainmentby solid-state fermentation usingcitrus residues;

• Elagic acid obtainment byenzymatic processing of citrusresidues;

• improvement of orange juice inantioxidant phenolics usingtannase enzyme

• cancer, obesity and antioxidantevalution of extractsbiotranformed in animal cells

Matrix Subject

Soybeans Soymilk is a substrate that has shown the potential to produce new healthy appealing foods. In order to increase the content of bioactive isoflavones and assess the viability of biotechnological processes for the production ofequol in vitro, we will investigate the application of starters and probiotic lactic acid bacteria in the fermentation of soymilk, combined with the action of the tannaseobtained from Paecilomycesvariotti.

Recent publishing works:

Phenolic Biotransformation

Phenolic Biotransformation

Functional oils- Enzymes applied in extraction, and re-estruction of triacilglycerois

Matrix Subject Team

Amazonian oils Production of special lipidsby enzymaticinteresterification of exoticoils from Amazon: assessingthe biochemical potencial of new products.

Extration and reestruturedlipids

LIPASES (lab taylor made)

Profa. Juliana (DEPAN)Profa. Gabriela (DEPAN)Profa. Ana Paula Badan ( DTA)Paula Speranza. Pos doc

Research line 2:

Patauá:palmaBuriti:murumuru

Extraction using enzymes

Physical chemical characterization for development of new oil-based products (food and cosmetics) by enzymatic interestrification

Biological properties: Antimicrobial activity; Antioxidant activity

Enzymes in aqueos extraction of amazonian oils

Restructured lipids from amazonian oils and Biological potential

Research Line 3:

Fitase production by yeasts, and molds in different substrates usingsolid state fermentation: Burkolderia sp; Saccharomyces sp.; Paecylomyces variotii; Rhizopus sp and others wild strains;

Production of fitase in castor bean cake tungue and cotton cake;

Detoxification of substrates and high yield of production;

Detanification and dephytinization of sorghum and others vegetable matrix

Animal Feed (tannase and phytase)

Animal Feed

Enzyme for Food Supplementation493_TANASE - PI1103791-1

Researcher Gabriela Alves Macedo

Enzyme Application in Food Supplementationand Animal Feed

Substrate From Solid Waste Orange PeelFor Fermentation

Simultaneous Production of Phytase and Tanase

Enzyme Application in Food Supplementation and Animal Feed

Solid-State fermentation of Residual CastorBean Cake

Detoxification of Castor Bean Cake byElimination of Ricin

Simultaneous Production of Phytase and Tanase

Enzyme for Food Supplementation514_FITASE - PI1103789-0

Researcher Gabriela Alves Macedo