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Euro Biotechnology 2018 & Genomics Congress 2018 & Cancer Congress 2018 Journal of RNA and Genomics | ISSN: 2591-7781 | Volume 14
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BIOTECHNOLOGY
Euro Congress on
GENOMICS AND MOLECULAR BIOLOGY
International Conference on
CANCER SCIENCE AND THERAPY
Global Congress on
Joint Event on
OF EXCELLENCE
IN INTERNATIONAL
MEETINGS
YEARS
Manuela Pintada, J RNA Genomics 2018, Volume 14
ENZYMATIC HYDROLYSIS AS TOOL FOR
AGROFOOD BY PRODUCTS VALORIZATION
T he food processing sector generates a large amount of waste annually,
and without the development of innovative technologies, the amount of
waste will increase up to 126 million tonnes by 2020. The enzymatic hydroly-
sis alone or combined with other technologies is a cost-efficient technology
that allow natural production of added-value compounds, namely those with
potential biological and functional properties. Several examples of enzymatic
conversion of components from by-products into new added value ingredi-
ents/products with application in food, feed and cosmetics have been studied
recently. Peptide sequences released by hydrolysis of protein byproducts as
bioactive peptides have demonstrated different biological properties, namely
antihypertensive, antimicrobial, immunostimulant, antioxidant and prebiotic.
Oligosaccharides are polymers with two to ten monosaccharide residues that
can also be obtained from agrofood byproducts by specific hydrolysis treat-
ment with physiological effects on human health, namely prebiotic, antioxi-
dant and antimicrobial. This presentation comprises a review of recent studies
to demonstrate the potential of enzymatic hydrolysis for agrofood byproducts
valorization encompassing research cases studies developed by our research
group on enzymatic hydrolysis of plant, animal and fermentation byproducts.
Hydrolysis using different types of enzymes applied to by-products from vari-
ous food sectors (whey, brewer’s spent yeast, fish losses and skin, blood and
bonds, and fruit & legumes) for obtaining ingredients with technological and
nutritional value, and health properties will be presented. Some examples of
the potential application of these new ingredients in the development of func-
tional foods, feed solutions, or new alternatives for the cosmetic industry will
also be presented.
Biography
Manuela Pintada is BSc in Pharmacy (Faculty of
Pharmacy of the University of Porto, 1991) and
PhD in Biotechnology (Portuguese Catholic Uni-
versity – UCP, 1999). She is Associate Professor in
UCP, Director of CBQF – State Associate Laborato-
ry and Associate Director of the College of Biotech-
nology of UCP. She is the leader of Biobased and
Biomedical products group and coordinates the
Bioactives and Bioproducts Research Laboratory.
She co-authored. 300 papers in international jour-
nals, a creator of 16 patents, h-index=38 and she
has been involved in the supervision/co-supervi-
sion of 22 concluded PhD theses and coordinated/
co-coordinated. 85 externally funded projects.
Manuela Pintada
Universidade Católica Portuguesa, Portugal