A new generation natural ingredient with preservative and antioxidant capacity: development and application in baking and other food matrices

• Grant number: 23/01989-8
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: June 01, 2023
• End date: May 31, 2025
• Field of knowledge: Engineering - Chemical Engineering
• Principal Investigator: Angela Faustino Jozala
• Grantee: Angela Faustino Jozala
• Company: Angela Faustino Jozala
• CNAE: Fabricação de produtos alimentícios não especificados anteriormente ; Fabricação de produtos farmoquímicos ; Pesquisa e desenvolvimento experimental em ciências físicas e naturais
• City: Sorocaba
• Pesquisadores principais: Denise Grotto
• Associated research grant: 21/04720-4 - Proof of concept for the production of bacterial cellulose loading a natural peptide with superior antimicrobial and antioxidant performance, AP.PIPE
• Associated research grant(s): 24/01347-9 - Investigation of natural antimicrobials incorporated into bacterial cellulose as a healthy alternative for food preservation., AP.R
• Associated scholarship(s): 23/10556-8 - BacCell_Nisin production (nisin loaded in bacterial cellulose)., BP.TT; 23/10929-9 - Development and Organization of laboratory production process, BP.TT; 23/08451-3 - BacCell_nisin production process quality control, BP.TT

Abstract

This project is a reformulated version of the change request (SM) linked to the FAPESP Process 2021/04720-4 - PIPE Phase I. In this reformulated version, we highlight in blue the changes requested by the reviewers. Food preservation is one of the biggest problems facing the food industry. Food preservation can be done by using chemical additives, which are capable of inhibiting the growth of microorganisms in finished foods. However, hypersensitivity and allergic reactions, in addition to neuromodulatory effects, have already been reported due to excessive consumption of artificial preservatives. The quest to improve eating habits, well-being and sustainability is notorious, and ultra-processed foods or those with artificial ingredients are being increasingly rejected by consumers. According to Euromonitor International, the healthy products segment is growing faster than the traditional food and beverage industries. The sale of healthy food hit R$ 100 billion in 2020 in Brazil, amid the pandemic. Consumers are looking for "free of" products, and some companies are already creating product diversification strategies, changing constituents and ingredients in order to achieve the clean label concept. Bioloxcell, in PIPE Phase I, carried out the proof of concept for the production of a new generation natural ingredient, BacCell_Nisin, with antimicrobial and antioxidant properties, aiming to replace artificial preservatives. The startup also participated in the PIPE-Entrepreneur, and managed to validate a business model for this natural ingredient, managing to understand the role of this ingredient within the production chain in which it operates. An initial prototype is being evaluated in partnership with SENAI - Alimentos (Edict Startup. Tech - SENAI-SP Called Healthy Foods), but still on a pilot scale. PIPE - Phase II will give Bioloxcell the opportunity to test this natural raw material in food matrices such as tomato sauce, sliced bread, white yogurt, fruit preparations, fruit nectar and ready-made tea, with the aim of maintaining and to increase the shelf life of the products, with a natural conservation. In addition, the present work will allow the development of a fermentative platform, capable of producing the ingredient in question on an industrial scale. The ingredient resulting from this project will be a milestone in innovation and technology in the generation of preservatives, bringing gains in productivity and sustainability to the market, and healthiness to the end consumer, with the potential for the product to go international. It is in this context that Bioloxcell submits this application. (AU)