Research was developed in partnership with the Faculty of Medicine of the University of Porto and the Saloio, Unicer, Frulact and Biostrument

The Faculty of Biotechnology (ESB) of the Catholic University-Porto presented on last February 15, 2013, the results of the project ACTIPEP. This is an investigation focuses on improving nutritional foods through the use of by-products, in particular whey obtained in the production of cheese and yeast.

Through these residues hitherto undervalued, and taking into account its high protein content, ESB produced new peptide extracts that reveal unique biological features. It is a line of work developed in partnership with the Faculty of Medicine of the University of Porto and the companies Saloio, Unicer Frulact and Biostrument, which also has the support of the Agrarian School of Coimbra. The project also yielded extracts with nutraceutical properties, especially, antihypertensive, antimicrobial and prebiotic. Research is assumed as a workaround still supported and sustained scientific – with overall understanding of economic terms, technical and industrial and environmental – a problem well identified two distinct industries sectors, but with similar problems (Cheese Saloio and Unicer), particularly with regard to the use of waste production.

These reasons justify, so the development of new functional foods, which will be announced at the meeting of project presentation. Smoothies, yogurt, curd bars peptides, dried fruit snacks coated with a layer of peptide and cereal bars are just some of the products that can be sampled and which are at present being developed. Is also being given to the possibility of using peptides in valuing feed.

The public presentation of the results took place at the Faculty of Medicine of the University of Porto. The situation of cheese whey in Portugal, the production of yeast and the extraction, characterization and biological potential of extracts of these two products and the consequent production of new food peptides were highlighted at the meeting. Result of a strong interaction and collaboration between the Catholic university-Porto and other higher education institutions, including the University of Porto, and with the industry, the project is distinguished by the fact that it involved more than two dozen researchers. It is noted that the design innovation already paid for obtaining two patents.