Emballage nanocomposites bioactifs pour assurer la salubrité et prolonger le temps de conservation des aliments

Emballage 纳米复合材料生物活性剂可确保健康并延长食物保存时间

• 批准号: 534563-2018
• 负责人: Lacroix, Monique
• 金额: $ 2.91万
• 依托单位: Institut national de la recherche scientifique
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=687674
• 关键词: Emballage; nanocomposites; bioactifs; pour; assurer

Despite modern technologies, the number of food poisoning is increasing and this affects 4 million people / year in Canada. With the consumer demand for foods without additive, the challenge of ensuring food safety is great. In addition, with the importance of adopting a more environmentally friendly lifestyle, the development of antimicrobial biopolymers using antimicrobials from natural sources, is an innovative approach to reduce environmental waste packaging but also to increase the safety and the stability of food. The aim of the research is to develop antimicrobial formulations based on essential oils extracted from spices (HEs), nanoparticles extracted from plants (AgNPs), a method of dispersion and stabilization of these components and to develop nanocomposite bioactive packaging films. The objectives are: 1) To verify in vitro, the ability of AgNPs and HEs to inhibit important food pathogens, molds, yeasts and a bacterium responsible for food losses by determining the minimum inhibitory concentration (MIC). 2) Select the most efficient HEs (low MIC), evaluate the possible synergy between them and with AgNPs in vitro and develop a formulation (s). 3) Develop a dispersal and encapsulation method and evaluate its impact on improving antimicrobial properties. 4) Select biopolymers for the development of a nanocomposite packaging film having good commercially acceptable physicochemical properties. 5) Evaluate the controlled release of active compounds in vitro. 6) Evaluate in vitro and in situ the antimicrobial properties of the best films to ensure the safety and increase the shelf life of selected foods (cereals, fruits, vegetables, meat, yogurt).

尽管有现代技术，食物中毒的数量仍在增加，加拿大每年有 400 万人受到影响。随着消费者对无添加剂食品的需求，确保食品安全面临巨大挑战。此外，由于采用更环保的生活方式的重要性，使用天然来源的抗菌剂开发抗菌生物聚合物是减少环境废物包装的创新方法，同时也提高了食品的安全性和稳定性。该研究的目的是开发基于从香料中提取的精油（HE）、从植物中提取的纳米颗粒（AgNP）的抗菌配方、分散和稳定这些成分的方法，并开发纳米复合生物活性包装薄膜。目标是： 1) 通过确定最低抑菌浓度 (MIC)，在体外验证 AgNP 和 HE 抑制重要食品病原体、霉菌、酵母菌和导致食物损失的细菌的能力。 2) 选择最有效的 HE（低 MIC），在体外评估它们之间以及与 AgNP 之间可能的协同作用，并开发配方。 3) 开发分散和封装方法并评估其对提高抗菌性能的影响。 4) 选择生物聚合物来开发具有良好商业可接受的理化性能的纳米复合材料包装膜。 5)评价活性化合物的体外控释。 6) 评估最佳薄膜的体外和原位抗菌特性，以确保安全并延长所选食品（谷物、水果、蔬菜、肉类、酸奶）的保质期。