Investigation of natural antimicrobials incorporated into bacterial cellulose as a healthy alternative for food preservation.

• Grant number: 24/01347-9
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2024
• End date: June 30, 2026
• Field of knowledge: Engineering - Chemical Engineering
• Agreement: CNPq
• Principal Investigator: Denise Grotto
• Grantee: Denise Grotto
• Associated research grant: 23/01989-8 - A new generation natural ingredient with preservative and antioxidant capacity: development and application in baking and other food matrices, AP.PIPE
• Associated scholarship(s): 24/13049-2 - Exploration of the Incorporation of Natural Antimicrobials in Bacterial Cellulose: Innovation for Healthy Food Preservation., BP.JD

Abstract

The growing demand for safe, healthy, and long-lasting food products is driving an incessant search for innovative and sustainable preservation methods. In this context, our research stands out by presenting an approach to explore the benefits of natural antimicrobials as preservative agents in food. Recognizing the paramount importance of food safety and the need to extend the shelf life of products, this proposed Young Doctor Fixed Grant project aims to identify, evaluate, and apply natural extracts capable not only of inhibiting the growth of unwanted fungi in food but also of preserving the nutritional quality of food products entirely. By integrating this project with the Phase 2 PIPE Project - Process 23/01989-8 - titled "Next-generation natural ingredient with preservative and antioxidant capacity: development and application in baking and other food matrices," our goal is to create significant synergies. This integration is crucial to meet the growing demands of the food industry for more effective and sustainable preservation methods, establishing a bridge between scientific research and practical applications in the industry. The research goes beyond transforming discoveries into practical solutions; it aims to contribute significantly to innovation in the food sector, providing effective and sustainable alternatives for food preservation. The synergy between this project and the Phase 2 PIPE Project not only reinforces scientific relevance but also promotes an integrated approach in transitioning from discoveries to tangible solutions, making the research not only a scientific advancement but also a practical response to industry needs. In the Phase 2 PIPE Project, the product BacCell_Nisin is being studied. The proposal here is, in summary, to synergistically study BacCell_Nisin, which has shown high antibacterial action against important foodborne bacteria, with other antimicrobial agents with antifungal capacity. Thus, the Young Doctor Fixed Grant will be used to support the research, especially regarding labor costs, while also contributing to retaining the young doctor, the grant applicant, at the Bioloxcell startup. This combination represents a strategic initiative at the forefront of food science and technology, heralding a revolution in food preservation through the application of natural antifungals. The commitment to food safety, nutritional quality, and sustainability reflects an active response to the growing demand for holistic and responsible approaches in the contemporary food landscape. (AU)