I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOOD Interaction Research Team (I3A-LAQV)
NOVA.ID.FCT - ASSOCIAÇÃO PARA A INOVAÇÃO E DESENVOLVIMENTO DA FCT

The proposal focus on the valorization of Moringa oleifera products from the point of view of both health/nutritional and economical valorization. We propose to use protein extracts from stems, pods and seed cake (which have none, or almost none, use and commercial value) to generate protein hydrolysates that contain both nutritional value and bioactive properties. We aim to achieve controlled hydrolysis conditions that can generate bioactive peptide with mineral binding, antioxidant, antidiabetic, antihypertensive or antimicrobial properties, thus accomplishing additional functions besides basic nutritional value. Additionally, we propose to isolate, purify and characterize proteases and protease inhibitors from Moringa (in this case mature leaves and flowers) that can be used in the hydrolysis control, making the whole process a self contained, Moringa only, dependent process. The project joins research groups with proved know-how and has support from Portuguese Moringa producers.

Start: 1/10/2018 End: 30/09/2021

Total founding: 239.421,21 €

REQUIMTE founding: 122.829,72 €