Technological and scientific prospecting of sugar cane bagasse flour (saccharum officinarum l.)

Iraíldo Francisco Soares,Daniel Rocha Cardoso,Luan Ícaro Freitas Pinto,Michele Alves De Lima,Robson Alves Da Silva

doi:10.33448/rsd-v9i7.4385

Abstract

Sugar cane bagasse flour (Saccharum officinarum L.) is a promising product and has great market potential with application in human food. With the help of technological and scientific prospecting, it is possible to guide and cover the view on research about the use of this material in the area of food science. With that, the objective was to investigate the existence of the development of sugarcane bagasse flour in technological and scientific databases. The patent bases analyzed were the National Institute of Industrial Property (NIIP), the World Intellectual Property Organization (WIPO), the United States Patent and Trademark Office (USPTO) and the Espacenet Patent Search database. The scientific platforms analyzed were Scientific Electronic Library Online (SciELO), Web of Science, Pubmed and Portal Periódicos Capes (Brazil). Brazil has made progress in intellectual production on patent bases, however, no technological and / or scientific record has been identified regarding the use of flour for human consumption in the analyzed period. From this, it is necessary, then, to carry out research on the food potential of this flour, mainly in Brazil, since the country is considered the largest producer of sugarcane, having a vast material to be explored, developing functionality in the development of new products and increasing intellectual property in the area.

Highlights

Sugar cane is a perennial plant, belonging to the family of grasses (Poacea), of the genus Saccharum and with six species, the species officinarum being the most cultivated in tropical and subtropical countries
The valorization of residues and agri-food by-products presents itself as an opportunity to increase human food by obtaining flour, adding more nutritional value to new products and generating a direct impact on the health of the population, on the environment and on the economy of industries that benefit from taking full advantage of this matter (Bressani et al, 2017, Gomes & Teixeira, 2017)
The objective of this research was to carry out a technological and scientific prospecting on the development of flour using sugarcane bagasse for human consumption, in order to map the research already developed on the subject and analyze participation countries in filing patent applications at national and international innovation and technology banks

Summary

Introduction

Sugar cane is a perennial plant, belonging to the family of grasses (Poacea), of the genus Saccharum and with six species, the species officinarum being the most cultivated in tropical and subtropical countries. The strong appeal of the applicability of sugarcane residue in several areas is due to the fact that this material has good characteristics of physical and chemical composition (Santos et al, 2017) In this bias, the valorization of residues and agri-food by-products presents itself as an opportunity to increase human food by obtaining flour, adding more nutritional value to new products and generating a direct impact on the health of the population, on the environment and on the economy of industries that benefit from taking full advantage of this matter (Bressani et al, 2017, Gomes & Teixeira, 2017). The objective of this research was to carry out a technological and scientific prospecting on the development of flour using sugarcane bagasse for human consumption, in order to map the research already developed on the subject and analyze participation countries in filing patent applications at national and international innovation and technology banks

Objectives

Methods

Results