BIO as in BIOlogical, MA as in MAndorla. The project created to enhance the Sicilian almond supply chain is called BIOMA. At the heart of the project is a delicate but revolutionary process: the activation and pre-germination of the almond to fully develop its beneficial potential. Specifically, improving the bioavailability of vitamins and minerals and increasing protein digestibility.
The BIOMA Project thus fully fits into the growing consumer demand for functional and healthy foods to improve daily well-being and maintain it over time. A context that also confirms the commercial potential of activated almonds.
Partners in the BIOMA Project are two historic organic cooperatives in the Sicilian territory: Valdibella and Makellon of Camporeale in the province of Palermo. Also, associated there are other farms in the areas of Palermo and Trapani: Azienda Montalbano, Salvatore Stellino, Massimiliano Solano and Erina Triolo. Scientific partner of the BIOMA Project is the NEUROFARBA Department of the University of Florence.
Valdibella Cooperative. Photo courtesy of BIOMA Project.
Activated almond: technique and benefits
Activation is a technique that involves soaking almonds in water for a specified period, followed by a timing phase to keep the almonds at high and controlled humidity. Under these conditions, enzymatic mechanisms develop that increase the bioavailability of the almond’s nutrients. The process also involves the subsequent cold peeling of the almonds to test the nutritional changes of both the almond in its natural state and the peeled almond. The final stage of the process is the dehydration with dry air at low temperature (below 42°C).
The project applies these innovative techniques while respecting product quality and environmental sustainability in the context of organic and regenerative agriculture.
Activation and pre-germination have many potential benefits:
- Increase in vitamins, especially vitamin E;
- Increased content of antioxidant compounds, which contribute to protection against oxidative stress;
- Reduction of antinutritional compounds such as phytic acid by making minerals more easily absorbed by the body, especially calcium;
- Activation of enzymes such as amylase and protease, thereby improving nutrient digestion and absorption.
First research findings
The activated almonds were subjected to optimized extraction protocols aimed at recovering polyphenolic compounds with antioxidant action and obtaining the polysaccharide component of interest for prebiotic potential, as well as an evaluation of the nutritional content in macro- and micronutrients.
Comparison of the results obtained with those of non-activated almonds will allow evaluation and optimization of the effectiveness of the activation treatment to improve the nutritional and nutraceutical properties of almonds.
Initial results obtained made it possible to:
- Obtain an optimized analytical protocol for the bioactive component;
- Qualitatively and quantitatively assess the presence of polyphenolic compounds such as flavonoids, cinnamic acids and procyanidins, all of which have antioxidant action;
- Highlight differences in the polysaccharide structure between activated and untreated almonds, molecules to date little studied in almonds;
- Detect higher calcium, total Vitamin B3 and Vitamin E content in activated almonds.
The BIOMA Project will continue with further studies and experiments to optimize the production process of activated almonds. Results will be published at www.progettobioma.it and shared in various settings to share data and benefits with the scientific community, farmers and consumers.
The future of health and territory
The BIOMA Project is a concrete example of applied agroecology, where the recovery of farming practices is combined with scientific innovation, environmental sustainability and economic regeneration of the land. But it is only just the beginning.
The next steps include:
- Optimize the production process at all stages
- Evaluate the inhibition of the antinutritional factor Phytic Acid
- Characterize polysaccharides to conduct in vitro studies aimed at evaluating their prebiotic properties
- To evaluate differences in macro- and micronutrient nutritional content in activated and non-activated almonds
- Evaluate the shelf life of activated almonds
Thanks to the BIOMA Project, this small seed is once again a protagonist of the rural economy, with an eye toward the science, environment and nutrition of the future.
A concrete example of how Southern Italy, and Sicily in particular, can regenerate itself starting from its agricultural culture and biodiversity, to build a regenerative, equitable and sustainable rural economy.
- Information, insights and regular updates are available on the project’s official website: www.progettobioma.it
Il Progetto BIOMA è realizzato nell’ambito del Psr Sicilia 2014-2020, misura 16.1
“Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell’agricoltura”
Gruppo Operativo BIOMA
CUP G97F19000290009
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