Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Bacteria and plant extracts encapsulation for safe and healthy fresh c...
Coordinator
Innovative mitigation measures to reduce the risks through the application of bacterial pathogens challenges in food models. Tailored fermentation processes, based on QPS microorganisms (i.e., biocontrol agents, lactic acid bacteria, non-conventional yeasts, symbiotic culture of microorganisms) and hydrolysed food matrices, will be set-up and integrated in traditional food production protocols to increase food safety. Selected natural antimicrobials (e.g., essential oils) and hydrolysed raw matrices will be used to inactivate pathogens at food processing, storage, and retail levels.
The task includes evaluation of safety parameters in traditional and novel foods through the development of: a) chemical sensors and immunosensors for the selective detection of algal and plant toxins, and trace allergens; b) portable devices based on laser photoacoustic spectroscopy (LPAS) and other spectroscopy techniques; c) Ambient Desorption Ionisation methods with High-Resolution Mass Spectrometry (DESI-HRMS); e) use of rt-PCR and digital droplet-PCR to evaluate new and (re)-emerging foodborne pathogenic species; f) metabolomics and proteomics strategies coupled to pathway analysis to evaluate the effects of emerging and re-emerging contaminants; d) analytical techniques, i.e., spectroscopic and MS-based, to determine biogenic amines, pesticides, veterinary drug residues, mycotoxins and processing toxicants; and g) new Matrix-Reference Materials to be characterised for food safety parameters will be developed, including preparation of test-lots, their characterization and homogeneity and stability studies.
Analysis of the role of cognitive, emotional, and relational factors in determining risk perception, beliefs, and habits affecting food safety. These psychosocial factors will be leveraged to develop effective and personalised communication strategies aimed to ameliorate food safety practices. Design and piloting of educational and communication initiatives to promote citizens engagement in food safety behaviours. Promotion of stakeholders’ engagement actions (i.e., targeted to journalists, nutritionists, opinion leaders, influencers) on food safety culture also by using multi-stakeholder platforms aimed to establish a network of Food Safety System actors at national, European and international level and in connection with Spoke 1 and 7.
Protective bacterial and phage cultures
Protocol of innovative microbiological cultures and fermentation for food improvement.
Consumer risk perception towards the food safety of novel foods (M36)
Safety assessment of traditional and novel foods through targeted and untargeted methodologies (M36)
Nowadays there is an increasing interest toward natural methods for cheese preservation especially for fresh cheeses, where low salt content and high acidity may favor the growth of spoilage microorganisms. In the last years, plant extracts have obtained attention due to their abundant phytochemicals, including polyphenols which are responsible for their antioxidant properties, antimicrobial activity and health benefits. Similarly, many Lactic Acid Bacteria (LAB) showed health-promoting activities as able to produce specific metabolites. Encapsulation technologies could be the solution to maintain the viability of bacteria as well as other bioactive compounds during exposure to the harsh conditions of cheese processing. Considering that bioactive compounds and bacteria, when in team, showed an enhancement of their respective bioactivity, the co-encapsulation could be a good solution to improve the bioactivity of the food products.
1) Screening of LAB strains previously isolated from local dairy environment for their antimicrobial and healthy properties
2) Whole genome sequencing of the bacteria to test their safety and the possibilities of their use in food
3) Screening of local plant for their anti-microbial and healthy properties.
4) Test of the bacteria viability and bioactive compounds availability in microcapsules obtained from different systems of co-encapsulation of bacteria and plant sources emulsions.
5) Analysis of experimental model fresh cheeses added with co-encapsulated bacteria and plant sources for their shelf-life, and the bioavailability of the bacteria and bioactive compounds of the novel food after an in vitro human digestion-simulating step (in collaboration with Spoke 4).
6) Development of a questionnaire investigating food technologies aspects and consumers' characteristics as barriers to novel food and technologies (in collaboration with Spoke 4).
1. Estimation of the potentiality of isolated LAB strains/plant extracts, to produce safe and healthy cheeses.
2. Construction of a LAB bio-bank able to produce antimicrobial/antifungal compounds.
3. Formulation of co-encapsulated plant extracts and bacteria ready to be used during fresh cheese processing.
4. Prototyping of a new fresh cheese enriched with antimicrobial and healthy co-encapsulated of bacteria and plant extracts (in collaboration with Spoke 4)
5. Knowledge of the consumer attitude towards novel food and application of new technology for preservation
