The bases adopted by Soleum

It is often said that Brazil will only be able to move forward when it starts valuing science and technology. This double dynamic is the pillar of Soleum - a company dedicated to the large scale production of sustainable, carbon negative feedstocks, for the transformation of the energy, chemicals and food industries through forest restoration.?

Since 2018, the company has been working in partnership with Professor Dr. Frederico Barros, from the Food Technology Department at the Federal University of Vi?osa (UFV).Dr. Barros coordinates the group researching Bioactive Compounds and Carbohydrates (BIOCARB), that has been studying the macauba, a palm tree native to Brazil and which is the flagship of Soleum, for five years.

One of his graduate students is Cíntia Tomaz Sant’Ana, who has been approved for the Academic Doctoral Innovation Program (DAI-CNPq), which requires partnerships with companies, in this case, Soleum. Besides financial support, Soleum provides assistance by providing the feedstocks for the research, which is focused on the chemical composition, functional properties, and potential industrial applications of the macauba pulp and kernel.?

“Thanks to this partnership/agreement, Cíntia’s doctoral project is successfully being pursued. Numerous interesting results related to the chemical characterization of the macauba and potential health benefits of the macauba pulp oil (in vivo study) have already been obtained. Some results have been presented at congresses and scientific articles have been submitted to high impact journals.

The results obtained from the study will provide support to encourage the use of macauba in the development of healthy foods, as well as for future research related to the macauba functional potential. Moreover, two master’s students have already finished their thesis related to macauba, and two undergraduate theses have been completed,” says the researcher.

One of the studies that has already been defended is the master’s thesis done by Fátima Ladeira Mendes Duarte, who studied the Effect of macauba (Acrocomia aculeata) kernel on protein quality and intestinal health in vivo, and on the sensory acceptance of no added sugar granola.

The other study defended was the master’s thesis done by Vinícius Lopes Lessa, entitled Obtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeate) kernel protein isolate.

“All [the products developed] since the beginning of our partnership with Soleum are very important and innovative, nevertheless I should highlight the macauba kernel protein isolate, product obtained by Vinícius during his master’s, whose work has been published in the Food Research International journal (volume 161, 111848, 2022) and a patent request filed with the INPI - National Institute of Industrial Property,” says Dr. Barros.

“The macauba kernel protein isolate contains 95% of proteins, and excellent nutritional and techno-functional properties, which can be used as an ingredient in lots of different foods, mainly in plant-based products, such as cheeses, yogurts, sauces, etc.,” he concludes.

Furthermore, the macauba kernel can be used in the production of plant beverage. The defatted kernel flour, meanwhile, can be used in the elaboration of many different bakery products.?

“All of these projects have been successfully developed thanks to the partnership with Soleum, Food Technology Department (UFV), Nutrition and Health Department (UFV), Faculty of Nutrition (UNIFAL), and the Pharmacy and Nutrition Department (UFES). In addition, there is an international partnership with Dr. Kee-Hong Kim, a professor from the Food Science Department, at Purdue University, USA. Cíntia, my doctoral student, is finishing a training period (a doctoral sandwich) at Purdue this year, under the supervision of Dr. Kim. She is working on a project that complements the in vivo study developed in Brazil with the macauba pulp oil.”?

And the studies continue. Recently, Dr. Barros has accepted two graduate students and one undergraduate student, who will be working on macauba-related projects, thus continuing with the current projects developed in partnership with Soleum.

#soleum #macauba #cienceandtechnology #sustainablefeedstock #nativeforest