Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Exploring new delivery systems of natural additives for cheese preserv...
Coordinator
New/existing materials will be characterised in terms of migration studies of both intentionally and non-intentionally added substances, small-/micro/nano- plastics, metal nanoparticles, food packaging suitability and growth of mycotoxigenic moulds, even after being subjected to innovative/emerging processing technologies (e.g., cold gas plasma, HPP). Potential antimicrobial properties will also be assessed, particularly for developed functional packaging systems. The safety of new materials used as FCM, from recyclable sources, bioplastics or derived from by-products, will be assessed in collaboration with Spoke 2
Innovative mitigation measures to reduce the risks through the application of bacterial pathogens challenges in food models. Tailored fermentation processes, based on QPS microorganisms (i.e., biocontrol agents, lactic acid bacteria, non-conventional yeasts, symbiotic culture of microorganisms) and hydrolysed food matrices, will be set-up and integrated in traditional food production protocols to increase food safety. Selected natural antimicrobials (e.g., essential oils) and hydrolysed raw matrices will be used to inactivate pathogens at food processing, storage, and retail levels.
Report on safety / stability functionality of new/existing food packaging materials/systems (M30)
Identification of best biodegradable materials for food packaging for different food matrices (M30)
Identification of healthy dietary pattern(s) ensuring the most efficient risk mitigation (M36)
Fresh cheese is a common dairy product, highly perishable due to its composition and storage conditions, which favor the growth of fungi and bacteria on its surface, thus reducing its quality and causing economic losses and health problems. The dairy industry has motivated the research to introduce new ingredients for the purposes of extension of shelf-life and enhancement of overall quality and safety. Additionally, consumer’s interest towards natural additives has led the food industry to focus on natural alternatives. New preservation strategies include packaging technologies (bioactive films, coating), direct incorporation of natural antimicrobial agents, (endolysins, lactic acid bacteria and their bacteriocins) and application of plant extracts and their essential oils. Essential oils and extracts from aromatic plants are known to have antimicrobial and antioxidant activities, however, their incorporation in fresh cheeses is limited as they negatively modify their organoleptic and physicochemical properties due to their intense odor, taste and color. These drawbacks could be overcome with the employment of nano-emulsion delivery systems.
1) Plant extracts and essential oil samples collection and analysis for composition
2) In vitro study for anti-microbial activities of a selected subset of plant extracts/essential oils
3) Test of different coating for nano emulsion on mini caciotta-like cheeses and analysis of the change of the dairy organoleptic properties in time
4) Test of different delivery systems of the nano emulsions on the mini caciotta-like cheeses and analysis of the change of the dairy organoleptic properties in time
5) Testing the robustness and efficiency of the different recipes against different concentration of Escherichia coli, Staphylococcus aureus and fungi in in vitro test
6) Testing the robustness and efficiency of the different recipes against Escherichia coli, Staphylococcus aureus and fungi
7) Testing the different recipes in improving the shelf-life of a mini caciotta-like cheeses coupled to the chemical characterization of the cheese during the storage period.
1. Determination of the chemical composition of local plant extracts and commercial essential oils.
2. Estimation of the potential of plant extracts/essential oils as antimicrobial additives in particular against Escherichia coli (we could refer to the biobank built during project DAIRYSAFE).
3. Estimation of the potential of plant extracts/essential oils as antioxidant additives.
4. Set up of a protocol for at least three plant sources/extracts nano-emulsions productions
5. Set up of a delivery systems process in fresh cheese, for the plant essential oils/extracts nano-emulsions
6. Validation of the new preservation strategy against E.coli in fresh cheeses manufacture and storage
