PEPALHEIRA: Revestimentos edíveis ativos baseados nas proteínas do soro do leite e Peptidos antimicrobianos seus derivados para a indústria da alheira

• Author(s): Ferraz, Ricardo ; Gomes, Paula ; Teixeira, Cátia ; Prudêncio, Cristina
• Date: 2022
• Persistent ID: http://hdl.handle.net/10400.22/23945
• Origin: Repositório Científico do Instituto Politécnico do Porto
• Document Type: Conference object
• Language: English
• Contributor(s): REPOSITÓRIO P.PORTO

Description

Alheira is a smoked meat from the North of Portugal(“Trás-os-Montes”) that has been named as one of the 7 wonders of Portuguese gastronomy, being a true “business card” of Trás-os-Montes and very appreciated in Portugal and internationally. Due to the economic importance that Alheira represents for the region of Trás-os-Montes, where more than 500 tons are produced annually, there is a growing interest in this industry in extending the shelt-life of Alheira to avoid economic losses and expand the product to new international markets. In this context, this project aims to develop an active edible coating based on whey proteins, a by-product of the cheese industry, and to incorporate peptides derived from milk proteins that will act as antimicrobial agents. Altogether, this project has a high potential with direct financial benefits in the development of a new product and its consequent appreciation and competitiveness in new markets