PrintThe main objective of the FUNCTIONALTUNA project is the development of a tuna preserve that contains a set of ingredients (namely omega-3 fatty acids, beta-glucans and / or plant sterols) in sufficient quantity to allow a physiological response in cardiovascular protection, with a reduction of total cholesterol levels, allowing its classification as a functional food. This new product to be developed is intended for consumers who are particularly concerned about issues related to maintaining health and reducing disease risk, meeting the latest and most important market trends in functional foods. This project is promoted by the consortium made up of Ramirez, the School of Biotechnology - UCP (ESB) and the Faculty of Medicine of the University of Porto (FMUP) and is focused on the areas of biotechnology and food technologies.
It is expected that the new functional tuna preserves to be developed will incorporate a number of innovative aspects, of which the following should be highlighted: (i) enrichment in omega-3 fatty acids with protection in cardiovascular disease; (ii) incorporation of beta-glucans and plant sterols / stanols with an impact on the reduction of total cholesterol levels; (iii) synergistic combination of omega-3 fatty acids and plant sterols with maximal impact on cardiovascular disease; and (iv) use of microencapsulation technology as protection for selected bioactive compounds of lower stability.
In order to reach the objectives and innovative characteristics that the project proposes, the consortium established a methodology that involves research and industrial development activities, involving an extended multidisciplinary team.
