Research project
LACKAGING

Lactic acid bacteria "enriched" food packagings

Related toSpoke 02
Principal investigators
Federica Volontè

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Project partners

Sacco

Coordinator

Work packages involved

WP 2.2

New technologies for food waste reduction

WP leader

Consiglio nazionale delle ricerche (CNR)Università Cattolica

Task involved

Task 2.2.1.

Smart and sustainable bio-based active food packaging (e.g., biopolymers from food waste/by- products upcycling, thin films and coatings incorporating bioactive compounds) (in connection with Spokes 3 and 4).

Project deliverables

D2.2.1.2.

Testing of safety, efficacy sustainability and dynamic shelf-life of the developed smart and sustainable packaging solutions (M36).

State of the art

Lactic acid bacteria (LAB) with protective effects are often added as food cultures in order to inhibit the growth of undesired microorganisms. The addition of LAB (lyophilised or in biofilm) to the packaging would be an alternative way for the application of cultures with protective effect.

Operation plan

The following steps would be considered: 

  • Definition of a target food to then select the proper food cultures with protective effects and the most appropriated packaging type. 
  • Test the possibility to incorporate the bacterial cells in biofilm/film, depending on the previous steps, to be then introduced in the selected packaging. 
  • Challenge studies: addition of contaminants on the selected food to test the functionality of the “enriched” packaging.

Expected results

Ideation and validation of at least one functional prototype of “LAB enriched packaging”.