Researchers join forces with companies to develop healthy bread

Researchers at Coimbra, Algarve and Évora universities have joined forces with companies for a project that will shortly present the first prototype of a super healthy bread with antioxidant and digestive properties that maintains the flavour and texture of traditional bread.

The ‘AIBread’ project uses aromatic herbs from the Alentejo and acorn flour to develop a “functional bread” that promotes healthy digestion in general.

The inter-university consortium has the support of several companies in the sectors of essential oil extraction, flour production and baking.

“This project involves using essential oils extracted from aromatic and medicinal plants from the Alentejo, such as lemon verbena and rosemary, and the development of innovative techniques for encapsulating these compounds, so that they are released at the right time in the digestive process, preserving the traditional flavor and aroma of bread,” explains Luís Alves, a researcher at Chemical Engineering and Renewable Resources for Sustainability (CERES), FCTUC.

Another differentiating element is the use of acorn flour from the Alentejo region. “This flour, which is gluten-free and has interesting nutritional properties, is being characterised and tested as a base for the product, and is also being explored as a matrix for the encapsulation of bioactive compounds, including probiotics and essential oils,” says Luís Alves.

“We expect to present a first prototype of functional bread soon, with antioxidant and digestive properties, which respects the taste and texture of traditional bread, but with added health benefits,” adds Luís Alves.

“This development may represent a significant advance in the functional bakery sector in Portugal, combining scientific innovation, valuing local products and promoting healthy eating habits,” he concludes.