AcroFibre

Recently dietary fibres have gained attention due to the health benefits associated with their intake. In addition, dietary fibres also present technological properties that are used to modify texture and enhance the quality and stability of food products. However, finding inexpensive, sustainable food ingredients with superior functionality and a neutral taste and color is a challenging quest undertaken by food processors.

In this context, the oil-rich, underexploited Macauba palms, largely available in Brazil, present a huge potential to meet those demands. Macauba pulp press cake, a residue from oil extraction of Macauba fruits, is rich in dietary fibres with high technological potential as food ingredients. Yet knowledge concerning the influence of different Macauba ecotypes, processing techniques, as well as the interaction of Macauba dietary fibres with food components is still largely scarce, hindering the exploitation of Macauba pulp fibres as food ingredients.

The aim of the German-Brazilian cooperation in the AcroFibre project is to advance the development of novel and functional dietary fibres from Macauba pulp press cake. This will be accomplished by identifying potential raw materials and adequate processing strategies for the production of dietary fibres with superior functional and sensory properties. Interaction and possible synergistic effects of selected Macauba fibres with food hydrocolloids will be evaluated to assess the potential for formulation of ingredient systems. In order to optimize product development, an artificial intelligence tool for predicting the functionality of Macauba dietary fibres in specific food applications will also be developed.

In the “AcroFibre” project, three research institutions and 15 companies will cooperate. The members of this German-Brazilian consortium are well experienced in cultivation and processing of Macauba fruits, the development of new food products and the implementation of artificial intelligence based correlation models. This will ensure both success as well as transfer of results into industry.

The AcroFibre project will have a direct impact on Macauba processors, ingredient manufacturers, food processors and retailers, paving the way for the production of inexpensive and functional food ingredients.