FOOD PACKAGING BASED ON ADVANCED ANTIMICROBIAL MATERIALS: DYNAMIC POLYMERS, AUTOHYGIENISINGS AND “LIVES” (Q3148145): Difference between revisions

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(‎Changed label, description and/or aliases in en: translated_label)
(‎Removed claim: summary (P836): L ACTIVE ANTIMICROBIAL PACKAGING IS ONE OF THE FOOD CONSERVATION TECHNOLOGIES THAT YOU MOST INTEREST IS WAKING UP IN THE LAST YEARS. IN GENERAL, THE FOUNDATION OF THIS TECHNOLOGY IS MODULAR THE RELEASE THROUGH THE PACKAGING OF COMPOUNDS IN THE FOOD OR THE SURROUNDING ATMOSPHERE THAT INHIBIT OR PREVENT THE PROLIFERATION OF MICROORGANISMS ON ITS SURFACE. THE PACKAGING SHOULD DELIVER AND MAINTAIN THE APPROPRIATE AMOUNT OF AGENT TO ELIMINATE OR IN...)
Property / summary
L ACTIVE ANTIMICROBIAL PACKAGING IS ONE OF THE FOOD CONSERVATION TECHNOLOGIES THAT YOU MOST INTEREST IS WAKING UP IN THE LAST YEARS. IN GENERAL, THE FOUNDATION OF THIS TECHNOLOGY IS MODULAR THE RELEASE THROUGH THE PACKAGING OF COMPOUNDS IN THE FOOD OR THE SURROUNDING ATMOSPHERE THAT INHIBIT OR PREVENT THE PROLIFERATION OF MICROORGANISMS ON ITS SURFACE. THE PACKAGING SHOULD DELIVER AND MAINTAIN THE APPROPRIATE AMOUNT OF AGENT TO ELIMINATE OR INHIBIT THE GROWTH OF DISRUPTIVE MICROORGANISMS AND PATHOGENS DURING THE USEFUL LIFE OF THE FOOD. THIS CONTROL IS A FUNDAMENTAL KEY TO THIS TECHNOLOGY, SINCE AN EFFECTIVE PACKAGING IN ADDITION TO HAVING A MECHANISM TO INITIATE THE ACTIVITY TO PREVENT THE MATERIAL FROM ACTING BEFORE THE FOOD IS PACKAGED, HAS TO PREVENT LARGE CHANGES IN THE CONCENTRATION OF AGENT THAT CAN INDUCE SENSORY DAMAGE DUE TO EXCESS AGENT OR INEFFECTIVENESS BY DEFAULT OF THE SAME. IN ADDITION, IT SHOULD BE DESIGNED FOR THE SPECIFIC MICROORGANISMS TO BE CONTROLLED, SINCE THE AGENTS HAVE A LIMITED SPECTRUM OF ACTION. _x000D_ in this project is intended to develop ANTIMYROBIAN MATERIALS ADVANCED THAT PERMIT THE STABILITY OF FOODS shipped Across THREE LINES OF WORKING: THE DEVELOPMENT OF DINAMEROS POLYMERS, POLYMERS THAT INCLUDE ACTIVE AGENTS ANCHORED TO THE POLYMER BY REVERSIBLE COVALENT BONDS SUCH AS THE IMINO BOND TO FORM A SCHIFF BASE; THESE MATERIALS DEVELOPED BASED ON POLYMERS WITH ALDEHYDE GROUPS OR AMINES AND COMPOUNDS WITH THESE SAME GROUPS WILL INCORPORATE THE AGENTS BEING ANCHORED IN THE MATRIX AND THE REVERSAL OF THE REACTION CAUSED BY CHANGES IN HUMIDITY, PH OR TEMPERATURE WOULD TRIGGER THE RELEASE OF AGENTS AND ANTIMICROBIAL ACTIVITY. B) THE DEVELOPMENT OF BIOPOLIMERICO COATINGS (PROTEINS, POLYSACCHARIDES) THAT INCORPORATE LACTIC BACTERIA THAT PRODUCE BACTERIOCINS ACTIVE AGAINST LISTERIA MONOCYTOGENES AND THE NUTRIENTS NECESSARY TO KEEP THEM VIABLE AND THAT CAN GENERATE THE SPECIFIC AGENTS OR BACTERIOPHAGES AGAINST THAT PATHOGENIC MICROORGANISM; THE INCREASE IN MOISTURE PRODUCED BY THE PRESENCE OF THE FOOD WILL REVITALISE THE ACTIVITY OF THE BACTERIA BY TURNING THE COATING INTO A MICROREACTOR; BACTERIOPHAGUS SHALL REMAIN IMMOBILISED IN THE COATING UNTIL THE PRESENCE OF THE DIANA BACTERIA CAUSES INFECTION, PHAGUS REPLICATION AND BACTERIAL LYSIS, CONTINUING THE PROCESS UNTIL THE ELIMINATION OF THE PATHOGEN; THE HIGH SPECIFICITY OF THE PHAGO MAKES IT COMPLETELY SAFE FOR CONSUMPTION AND IS SHOWN AS A BIOCONSERVATION PROCESS WITH GREAT FUTURE TO TREAT CERTAIN FOODS. C) THE DEVELOPMENT OF COATINGS INCORPORATING PORPHYRINIC TYPE PHOTOSENSITISERS OR VALID DERIVATIVES FOR FOOD CONTACT CAPABLE OF PRODUCING BY LIGHTING WITH SINGLET OXYGEN WHITE LIGHT AND OXIDISING REACTIVE SPECIES (ROS) THAT HAVE ANTIMICROBIAL PROPERTIES; THE IRRADIATION DARIA PLACE TO THE STERILISATION OF THE SURFACE OF THE CONTAINER, LEAVING ITS ACTIVITY LIMITED TO THE PERIOD OF IRRADIATION REMAINING PASSIVE IN CONTACT WITH THE FOOD. _x000D_ in the THREE HOUSES shall be characterised as MY FUNCTIONAL PROPERTY AND THE ANTIMICROBIAN ACTIVITY OF DEVELOPMENTS IN VITRO FRENT TO MICROORGANISMOS MODEL AND IN LIVE ENSAYS WITH REAL FOODS. (English)
 
Property / summary: L ACTIVE ANTIMICROBIAL PACKAGING IS ONE OF THE FOOD CONSERVATION TECHNOLOGIES THAT YOU MOST INTEREST IS WAKING UP IN THE LAST YEARS. IN GENERAL, THE FOUNDATION OF THIS TECHNOLOGY IS MODULAR THE RELEASE THROUGH THE PACKAGING OF COMPOUNDS IN THE FOOD OR THE SURROUNDING ATMOSPHERE THAT INHIBIT OR PREVENT THE PROLIFERATION OF MICROORGANISMS ON ITS SURFACE. THE PACKAGING SHOULD DELIVER AND MAINTAIN THE APPROPRIATE AMOUNT OF AGENT TO ELIMINATE OR INHIBIT THE GROWTH OF DISRUPTIVE MICROORGANISMS AND PATHOGENS DURING THE USEFUL LIFE OF THE FOOD. THIS CONTROL IS A FUNDAMENTAL KEY TO THIS TECHNOLOGY, SINCE AN EFFECTIVE PACKAGING IN ADDITION TO HAVING A MECHANISM TO INITIATE THE ACTIVITY TO PREVENT THE MATERIAL FROM ACTING BEFORE THE FOOD IS PACKAGED, HAS TO PREVENT LARGE CHANGES IN THE CONCENTRATION OF AGENT THAT CAN INDUCE SENSORY DAMAGE DUE TO EXCESS AGENT OR INEFFECTIVENESS BY DEFAULT OF THE SAME. IN ADDITION, IT SHOULD BE DESIGNED FOR THE SPECIFIC MICROORGANISMS TO BE CONTROLLED, SINCE THE AGENTS HAVE A LIMITED SPECTRUM OF ACTION. _x000D_ in this project is intended to develop ANTIMYROBIAN MATERIALS ADVANCED THAT PERMIT THE STABILITY OF FOODS shipped Across THREE LINES OF WORKING: THE DEVELOPMENT OF DINAMEROS POLYMERS, POLYMERS THAT INCLUDE ACTIVE AGENTS ANCHORED TO THE POLYMER BY REVERSIBLE COVALENT BONDS SUCH AS THE IMINO BOND TO FORM A SCHIFF BASE; THESE MATERIALS DEVELOPED BASED ON POLYMERS WITH ALDEHYDE GROUPS OR AMINES AND COMPOUNDS WITH THESE SAME GROUPS WILL INCORPORATE THE AGENTS BEING ANCHORED IN THE MATRIX AND THE REVERSAL OF THE REACTION CAUSED BY CHANGES IN HUMIDITY, PH OR TEMPERATURE WOULD TRIGGER THE RELEASE OF AGENTS AND ANTIMICROBIAL ACTIVITY. B) THE DEVELOPMENT OF BIOPOLIMERICO COATINGS (PROTEINS, POLYSACCHARIDES) THAT INCORPORATE LACTIC BACTERIA THAT PRODUCE BACTERIOCINS ACTIVE AGAINST LISTERIA MONOCYTOGENES AND THE NUTRIENTS NECESSARY TO KEEP THEM VIABLE AND THAT CAN GENERATE THE SPECIFIC AGENTS OR BACTERIOPHAGES AGAINST THAT PATHOGENIC MICROORGANISM; THE INCREASE IN MOISTURE PRODUCED BY THE PRESENCE OF THE FOOD WILL REVITALISE THE ACTIVITY OF THE BACTERIA BY TURNING THE COATING INTO A MICROREACTOR; BACTERIOPHAGUS SHALL REMAIN IMMOBILISED IN THE COATING UNTIL THE PRESENCE OF THE DIANA BACTERIA CAUSES INFECTION, PHAGUS REPLICATION AND BACTERIAL LYSIS, CONTINUING THE PROCESS UNTIL THE ELIMINATION OF THE PATHOGEN; THE HIGH SPECIFICITY OF THE PHAGO MAKES IT COMPLETELY SAFE FOR CONSUMPTION AND IS SHOWN AS A BIOCONSERVATION PROCESS WITH GREAT FUTURE TO TREAT CERTAIN FOODS. C) THE DEVELOPMENT OF COATINGS INCORPORATING PORPHYRINIC TYPE PHOTOSENSITISERS OR VALID DERIVATIVES FOR FOOD CONTACT CAPABLE OF PRODUCING BY LIGHTING WITH SINGLET OXYGEN WHITE LIGHT AND OXIDISING REACTIVE SPECIES (ROS) THAT HAVE ANTIMICROBIAL PROPERTIES; THE IRRADIATION DARIA PLACE TO THE STERILISATION OF THE SURFACE OF THE CONTAINER, LEAVING ITS ACTIVITY LIMITED TO THE PERIOD OF IRRADIATION REMAINING PASSIVE IN CONTACT WITH THE FOOD. _x000D_ in the THREE HOUSES shall be characterised as MY FUNCTIONAL PROPERTY AND THE ANTIMICROBIAN ACTIVITY OF DEVELOPMENTS IN VITRO FRENT TO MICROORGANISMOS MODEL AND IN LIVE ENSAYS WITH REAL FOODS. (English) / rank
Normal rank
 
Property / summary: L ACTIVE ANTIMICROBIAL PACKAGING IS ONE OF THE FOOD CONSERVATION TECHNOLOGIES THAT YOU MOST INTEREST IS WAKING UP IN THE LAST YEARS. IN GENERAL, THE FOUNDATION OF THIS TECHNOLOGY IS MODULAR THE RELEASE THROUGH THE PACKAGING OF COMPOUNDS IN THE FOOD OR THE SURROUNDING ATMOSPHERE THAT INHIBIT OR PREVENT THE PROLIFERATION OF MICROORGANISMS ON ITS SURFACE. THE PACKAGING SHOULD DELIVER AND MAINTAIN THE APPROPRIATE AMOUNT OF AGENT TO ELIMINATE OR INHIBIT THE GROWTH OF DISRUPTIVE MICROORGANISMS AND PATHOGENS DURING THE USEFUL LIFE OF THE FOOD. THIS CONTROL IS A FUNDAMENTAL KEY TO THIS TECHNOLOGY, SINCE AN EFFECTIVE PACKAGING IN ADDITION TO HAVING A MECHANISM TO INITIATE THE ACTIVITY TO PREVENT THE MATERIAL FROM ACTING BEFORE THE FOOD IS PACKAGED, HAS TO PREVENT LARGE CHANGES IN THE CONCENTRATION OF AGENT THAT CAN INDUCE SENSORY DAMAGE DUE TO EXCESS AGENT OR INEFFECTIVENESS BY DEFAULT OF THE SAME. IN ADDITION, IT SHOULD BE DESIGNED FOR THE SPECIFIC MICROORGANISMS TO BE CONTROLLED, SINCE THE AGENTS HAVE A LIMITED SPECTRUM OF ACTION. _x000D_ in this project is intended to develop ANTIMYROBIAN MATERIALS ADVANCED THAT PERMIT THE STABILITY OF FOODS shipped Across THREE LINES OF WORKING: THE DEVELOPMENT OF DINAMEROS POLYMERS, POLYMERS THAT INCLUDE ACTIVE AGENTS ANCHORED TO THE POLYMER BY REVERSIBLE COVALENT BONDS SUCH AS THE IMINO BOND TO FORM A SCHIFF BASE; THESE MATERIALS DEVELOPED BASED ON POLYMERS WITH ALDEHYDE GROUPS OR AMINES AND COMPOUNDS WITH THESE SAME GROUPS WILL INCORPORATE THE AGENTS BEING ANCHORED IN THE MATRIX AND THE REVERSAL OF THE REACTION CAUSED BY CHANGES IN HUMIDITY, PH OR TEMPERATURE WOULD TRIGGER THE RELEASE OF AGENTS AND ANTIMICROBIAL ACTIVITY. B) THE DEVELOPMENT OF BIOPOLIMERICO COATINGS (PROTEINS, POLYSACCHARIDES) THAT INCORPORATE LACTIC BACTERIA THAT PRODUCE BACTERIOCINS ACTIVE AGAINST LISTERIA MONOCYTOGENES AND THE NUTRIENTS NECESSARY TO KEEP THEM VIABLE AND THAT CAN GENERATE THE SPECIFIC AGENTS OR BACTERIOPHAGES AGAINST THAT PATHOGENIC MICROORGANISM; THE INCREASE IN MOISTURE PRODUCED BY THE PRESENCE OF THE FOOD WILL REVITALISE THE ACTIVITY OF THE BACTERIA BY TURNING THE COATING INTO A MICROREACTOR; BACTERIOPHAGUS SHALL REMAIN IMMOBILISED IN THE COATING UNTIL THE PRESENCE OF THE DIANA BACTERIA CAUSES INFECTION, PHAGUS REPLICATION AND BACTERIAL LYSIS, CONTINUING THE PROCESS UNTIL THE ELIMINATION OF THE PATHOGEN; THE HIGH SPECIFICITY OF THE PHAGO MAKES IT COMPLETELY SAFE FOR CONSUMPTION AND IS SHOWN AS A BIOCONSERVATION PROCESS WITH GREAT FUTURE TO TREAT CERTAIN FOODS. C) THE DEVELOPMENT OF COATINGS INCORPORATING PORPHYRINIC TYPE PHOTOSENSITISERS OR VALID DERIVATIVES FOR FOOD CONTACT CAPABLE OF PRODUCING BY LIGHTING WITH SINGLET OXYGEN WHITE LIGHT AND OXIDISING REACTIVE SPECIES (ROS) THAT HAVE ANTIMICROBIAL PROPERTIES; THE IRRADIATION DARIA PLACE TO THE STERILISATION OF THE SURFACE OF THE CONTAINER, LEAVING ITS ACTIVITY LIMITED TO THE PERIOD OF IRRADIATION REMAINING PASSIVE IN CONTACT WITH THE FOOD. _x000D_ in the THREE HOUSES shall be characterised as MY FUNCTIONAL PROPERTY AND THE ANTIMICROBIAN ACTIVITY OF DEVELOPMENTS IN VITRO FRENT TO MICROORGANISMOS MODEL AND IN LIVE ENSAYS WITH REAL FOODS. (English) / qualifier
point in time: 12 October 2021
Timestamp+2021-10-12T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
 

Revision as of 15:05, 12 October 2021

Project Q3148145 in Spain
Language Label Description Also known as
English
FOOD PACKAGING BASED ON ADVANCED ANTIMICROBIAL MATERIALS: DYNAMIC POLYMERS, AUTOHYGIENISINGS AND “LIVES”
Project Q3148145 in Spain

    Statements

    country
    Spain
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    EU contribution
    121,000.0 Euro
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    budget
    242,000.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    1 January 2016
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    end time
    30 April 2019
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    beneficiary name (string)
    AGENCIA CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
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    beneficiary
    Q3132561
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    coordinate location

    39°30'14.11"N, 0°26'31.56"W
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    postal code
    46190
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    summary
    L ENVASADO ACTIVO ANTIMICROBIANO ES UNA DE LAS TECNOLOGIAS DE CONSERVACION DE ALIMENTOS QUE MAS INTERES ESTA DESPERTANDO EN LOS ULTIMOS AÑOS. EN GENERAL, EL FUNDAMENTO DE ESTA TECNOLOGIA ES MODULAR LA LIBERACION A TRAVES DEL ENVASE DE COMPUESTOS EN EL ALIMENTO O LA ATMOSFERA QUE LO RODEA QUE INHIBEN O IMPIDEN LA PROLIFERACION DE MICROORGANISMOS EN SU SUPERFICIE. EL ENVASE DEBE DE HACER LLEGAR Y MANTENER LA CANTIDAD ADECUADA DE AGENTE PARA CONSEGUIR ELIMINAR O INHIBIR EL CRECIMIENTO DE MICROORGANISMOS ALTERANTES Y PATOGENOS DURANTE LA VIDA UTIL DEL ALIMENTO. ESE CONTROL ES UNA CLAVE FUNDAMENTAL DE ESTA TECNOLOGIA, YA QUE UN ENVASE EFICAZ ADEMAS DE DISPONER DE UN MECANISMO DE INICIACION DE LA ACTIVIDAD PARA EVITAR QUE EL MATERIAL ACTUE ANTES DE QUE EL ALIMENTO SEA ENVASADO, TIENE QUE EVITAR QUE SE PRODUZCAN GRANDES CAMBIOS DE CONCENTRACION DE AGENTE QUE PUEDAN INDUCIR A DAÑOS SENSORIALES POR EXCESO DE AGENTE O INEFICACIA POR DEFECTO DEL MISMO. ADEMAS DEBE DE SER DISEÑADO PARA LOS MICROORGANISMOS ESPECIFICOS QUE SE PRETENDA CONTROLAR, DADO QUE LOS AGENTES TIENEN UN ESPECTRO LIMITADO DE ACTUACION. _x000D_ EN ESTE PROYECTO SE PRETENDE DESARROLLAR MATERIALES ANTIMICROBIANOS AVANZADOS QUE PERMITAN MEJORAR LA ESTABILIDAD DE ALIMENTOS ENVASADOS A TRAVES DE TRES LINEAS DE TRABAJO: A) EL DESARROLLO DE POLIMEROS DINAMEROS, POLIMEROS QUE INCLUYEN AGENTES ACTIVOS ANCLADOS AL POLIMERO MEDIANTE ENLACES COVALENTES REVERSIBLES COMO ES EL CASO DEL ENLACE IMINO PARA FORMAR UNA BASE DE SCHIFF; ESTOS MATERIALES DESARROLLADOS EN BASE A POLIMEROS CON GRUPOS ALDEHIDOS O AMINAS Y COMPUESTOS CON ESOS MISMOS GRUPOS INCORPORARIAN LOS AGENTES QUEDANDO ANCLADOS EN LA MATRIZ Y LA REVERSION DE LA REACCION PROVOCADA POR CAMBIOS DE HUMEDAD, PH O TEMPERATURA DESENCADENARIA LA LIBERACION DE AGENTES Y LA ACTIVIDAD ANTIMICROBIANA. B) EL DESARROLLO DE RECUBRIMIENTOS BIOPOLIMERICOS (PROTEINAS, POLISACARIDOS) QUE INCORPORAN BACTERIAS LACTICAS PRODUCTORAS DE BACTERIOCINAS ACTIVAS FRENTE A LISTERIA MONOCYTOGENES Y LOS NUTRIENTES NECESARIOS PARA MANTENERLAS VIABLES Y QUE PUEDAN GENERAR LOS AGENTES O BACTERIOFAGOS ESPECIFICOS CONTRA ESE MICROORGANISMO PATOGENO; EL AUMENTO DE LA HUMEDAD PRODUCIDO POR LA PRESENCIA DEL ALIMENTO REVITALIZARA LA ACTIVIDAD DE LAS BACTERIAS CONVIRTIENDO AL RECUBRIMIENTO EN UN MICROREACTOR; LOS BACTERIOFAGOS SE MANTENDRAN INMOVILIZADOS EN EL RECUBRIMIENTO HASTA QUE LA PRESENCIA DE LA BACTERIA DIANA PROVOQUE LA INFECCION, REPLICACION DEL FAGO Y LISIS BACTERIANA, CONTINUANDO EL PROCESO HASTA LA ELIMINACION DEL PATOGENO; LA ELEVADA ESPECIFICIDAD DEL FAGO LO HACE TOTALMENTE INOCUO PARA SU CONSUMO Y SE MUESTRA COMO UN PROCESO BIOCONSERVACION CON GRAN FUTURO PARA TRATAR DETERMINADOS ALIMENTOS. C) EL DESARROLLO DE RECUBRIMIENTOS QUE INCORPORAN FOTOSENSIBILIZADORES TIPO PORFIRINICO NATURALES O DERIVADOS VALIDOS PARA CONTACTO ALIMENTARIO CAPACES DE PRODUCIR POR ILUMINACION CON LUZ BLANCA OXIGENO SINGLETE Y ESPECIES REACTIVAS OXIDANTES (ROS) QUE POSEEN PROPIEDADES ANTIMICROBIANAS; LA IRRADIACION DARIA LUGAR A LA ESTERILIZACION DE LA SUPERFICIE DEL ENVASE, QUEDANDO SU ACTIVIDAD LIMITADA AL PERIODO DE IRRADIACION PERMANECIENDO PASIVO EN CONTACTO CON EL ALIMENTO. _x000D_ EN LOS TRES CASOS SE CARACTERIZARAN LOS MATERIALES EN CUANTO A SUS PROPIEDADES FUNCIONALES Y SE DETERMINARA LA ACTIVIDAD ANTIMICROBIANA DE LOS DESARROLLOS EN ENSAYOS IN VITRO FRENTE A MICROORGANISMOS MODELO Y EN ENSAYOS IN VIVO CON ALIMENTOS REALES. (Spanish)
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    location (string)
    Paterna
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    Identifiers

    Spanish Kohesio ID
    AGL2015-64595-R
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