AlBread

Abstract

The main objective of AlBread is to develop an innovative functional bread, endowed with properties that aim to improve health and disease prevention, suitable for people with intolerances, while also contributing to the valorization of endogenous resources from the interior region of Alentejo. The different medicinal and aromatic plants (MAPs) are rich in essential oils, whose chemical composition gives them important antioxidant and antimicrobial properties, as well as aiding digestive processes. Similarly, the inclusion of probiotic agents, with recognized health benefits, will enable the bread to revolutionary functional superfood. To increase the bioavailability of the essential oils, minimize their volatility and decomposition, they will be encapsulated in biopolymeric matrices. These matrices will also be optimized for probiotic agents to safeguard their viability. In this context, acorn flour fibers will be considered. In addition to their potential use in encapsulation, acorn flour is an excellent gluten-free ingredient that will also be used in bread production, increasing the spectrum of potential consumers (with gluten intolerance or sensitivity).