Exploration of the Incorporation of Natural Antimicrobials in Bacterial Cellulose: Innovation for Healthy Food Preservation.

• Grant number: 24/13049-2
• Support Opportunities: Scholarships in Brazil - Support Program for Fixating Young Doctors
• Start date: September 01, 2024
• End date: August 31, 2025
• Field of knowledge: Engineering - Chemical Engineering
• Principal Investigator: Denise Grotto
• Grantee: Erika Leão Ajala Caetano
• Associated research grant: 24/01347-9 - Investigation of natural antimicrobials incorporated into bacterial cellulose as a healthy alternative for food preservation., AP.R

Abstract

The growing demand for safe, healthy, and durable food is driving a continuous search for innovative and sustainable preservation methods. In this context, our study stands out by proposing an approach to explore the benefits of natural antimicrobials as food preservatives. Recognizing the crucial importance of food safety and the need to extend product shelf life, this project, aimed at supporting Young Doctors (Auxílio FJD), seeks to identify, evaluate, and apply natural extracts capable of not only inhibiting the growth of undesirable fungi in food but also preserving the nutritional quality of food products.By integrating this project with PIPE Phase 2 - Process 23/01989-8 - titled "New generation natural ingredient with preservative and antioxidant capacity: development and application in baking and other food matrices," we aim to create significant synergies. This integration is essential to meet the growing demands of the food industry for more effective and sustainable preservation methods, establishing a connection between scientific research and practical applications in the industry.Our research is not limited to transforming discoveries into practical solutions; it aims to contribute substantially to innovation in the food sector, offering effective and sustainable alternatives for food preservation. The synergy between this project and PIPE Phase 2 not only reinforces scientific relevance but also promotes an integrated approach in transitioning discoveries into tangible solutions, making the research not only a scientific advancement but also a practical response to the sector's needs. In PIPE Phase 2, the product BacCell_Nisin is being studied. The proposal here is, in essence, to study BacCell_Nisin synergistically, which has demonstrated high antibacterial action against important foodborne bacteria, with other antimicrobial agents with antifungal capacity.Thus, the Young Doctors Grant will be used to support the research, especially regarding work costs, but also contributing to the retention of the young doctor, the candidate for the grant, at the startup Bioloxcell. This combination represents a strategic initiative at the forefront of food science and technology, inaugurating 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.