Research project
36 | monthsBIOSAFE-DRINKS

Use of biocontrols and non-thermal approcahes to stabilize and improve the safety of vegetable-derived foods and drinks

Related toSpoke 03

Principal investigators
Rosalba Lanciotti
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Highlights

Project partners

Task involved

Task 3.2.1.

The task includes: a) the development of advanced predictive models describing the effects of uncontrolled or unexpected processing/storage conditions on chemical biological risks; b) the reduction of the allergenic potential/toxicity of foods

Task 3.2.2.

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.

Project deliverables

D3.2.1.1.

Advanced predictive model(s) and novel strategies to mitigate the biological/chemical risks (M18)

D3.2.2.1.

Protective bacterial and phage cultures

D3.2.2.5.

Protocol of innovative microbiological cultures and fermentation for food improvement.

Interaction with other spokes

State of the art

Growing consumer interest in healthier foods and beverages will increase the corresponding global market in the coming years. The stabilization of products, both from the point of view of shelf-life and safety, requires the use of innovative and sustainable technologies. Among others, high-pressure homogenization can reduce both naturally occurring and intentionally added microorganisms. It leads to physical modifications of the matrix that increase - or do not change - the content of functional compounds. In addition, the addition of natural antimicrobials (essential oils) or biocontrol cultures (lactic acid bacteria and bacteriocin producers) has been proposed to replace chemical preservatives. The use of lactic acid bacteria for fermentation of vegetable and non-dairy products is gaining more and more interest. Fermentations with tailored bacteria are a fundamental tool to improve safety, shelf life, functionality and sensory properties of plant-based foods and beverages.

Operation plan

First, microorganisms will be selected based on their fermentation kinetics and bacteriocin production. Experimental approaches will be designed to test different concentrations of lactic acid bacteria, essential oils, and/or HPH treatments on the growth of indigenous bacteria (spoilage). In addition, challenge tests will be conducted inoculating specific pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli) and monitoring their inactivation kinetics. The selected and most appropriated combination of technologies will be evaluated in the final product, which it will be tested for safety, nutritional value and stability (shelf-life). Non-thermal assisted (e.g. pulsed electric fields and ultrasound) biotechnologies could be developed, in order to promote/modify the metabolic activities of selected microorganisms and/or to favor positive mass transfer for specific substrates.

Expected results

  • Tailored protocols that use the combination of different and sustainable technologies such as non-thermal pre-treatments, biocontrol cultures, and essential oils to produce safer plant-derived foods and beverages. 
  • Pathogen inactivation kinetics will allow defining predictive models to mitigate biological risk. 
  • Better awareness for a more sustainable use of novel technologies and microbial sources. 
  • Scientific publications that may open new research directions for the development of new foods and beverages.