Acronym NA
Category
Marine Biotechnology
Title Tecnologie e processi per il miglioramento della shelf-life dei prodotti del comparto agroalimentare attraverso l'uso di film edibili innovativi a base di pectine - Technologies and processes for improving the shelf-life of products in the agri-food sector through the use of innovative edible films based on pectins Programme Nat. Programme (supported by ESIF)
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National-European Coordinator NA Coordinator email NA
Coordinator institution
NA
Institutions involved
AAT - Agroindustry Advanced Technologies SpA (Italy) ,
Apofruit Italia - APOFRUIT Italia Soc. Coop. Agricola (Italy) ,
CNR - National Research Council (Italy) ,
CoRiBiA - Research Consortium on Biological Risk in Agriculture (Italy) ,
Start year 2013 End year 2015 Funding (€) € 4,705,017 Website http://www.ponrec.it/open-data/progetti/scheda-progetto?ProgettoID=5731 Summary "The purpose of the project is the development and experimentation of a technologically innovative solution based on natural components, such as pectins extracted from citrus fruits or certain molecules with antimicrobial activity isolated from the same products to which they will be applied. This solution aims to significantly improve the shelf life of fish and agricultural products. Specifically, an innovative gelatinous substance will be developed and applied (using techniques, technologies, and procedures developed within the framework of this project) to the test products in the form of an invisible, odorless, and tasteless ""edible film"" capable of slowing down product aging and extending their shelf life.
In detail, the program's objectives can be attributed to two main areas: the design and development of the pectin film production protocol, enriched in various ways, and the design and development of the method of depositing the film on food products through the creation of dedicated equipment. Procedurally, the work will proceed in successive steps, starting with the identification of the ""best basic pectin blend"" to which, through a coherent research plan, natural compounds with antimicrobial action (yeasts and/or peptides) and other natural substances (waxes) will be added to determine the best combination in terms of extending shelf life.
The variously enriched pectin blends will be validated through chemical/physical analyses aimed at evaluating the maintenance of the organoleptic characteristics, genetic analyses for assessing aging, and microbiological analyses. The entire system will be applied to both horticultural products obtained in conventional and organic farming and fish products, sectors where the conservation of products between harvest and consumption significantly impacts costs.
Through the development and validation of the protocol for preparing edible pectin films and the design and implementation of equipment for applying film-forming mixtures, the project aims to address the challenges associated with the current technology used, with an evident positive impact in terms of gains for the agricultural sector."
Keywords
Fish products;
Biomaterial;
Packaging;
Seafood;
Food quality;
Fish;
Biopolymer;
Food safety;
Bioprospecting;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
