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P27: Natural food preservation, G. Mauriello

Title:

Dr

First Name:

Gianluigi

Family Name:

Mauriello

Position:

Lecturer

Name of organization:

University of Naples Federico II

Address:

via Universit? 100

Postcode:

80055

City:

Portici

Country:

Italy

Telephone:

+390812539404

Fax:

+390812539407

E-mail:

giamauri@unina.it

Website:

Proposed Title

Natural food preservation

Abstract

In the last century, food industry understood that it is possible to increase shelf life and microbiological safety of food products by different preservation technologies (heat treatment, packaging, chemical additives adding, etc.). However, these technologies often change nutritional and sensorial features of foods giving low satisfaction to a demanding consumer of modern world. The range of minimally processed foods available in the market continues to increase. Furthermore, there are an increased number of foods that are packaged under anaerobic conditions relying on refrigeration as the sole line of defense against pathogenic and spoilage bacteria. A natural preservative can be incorporated into a packaging material to add antimicrobial activity to it. For example, preservative-releasing films provide antimicrobial activity during the storage of the food product thus preventing the growth of undesirable bacteria. The antimicrobial compounds to be employed should be chosen considering a food grade origin, an appropriate and specific spectrum of activity and the capability to keep the activity from the incorporation in the package material throughout the storage of the food. Natural antimicrobial substances can be selected from food grade bacteria (bacteriocins) or by essential oils extracted from spices or other plants commonly employed for food dressing. Many of these compounds have been characterized and their spectrum of activity determined. However, it is important to know how the antimicrobial agents can affect the regular flora of the food. Of course, in the case of fermented foods the active technological flora should not be compromised by the antimicrobial package. Therefore a research project should aim to: -selection and characterization of natural antimicrobial agents; -determination of spectrum of activities; -employment of the selected antimicrobials in active packaging after a development of appropriate strategies of active film-making. -use of the developed antimicrobial packages in challenge tests of food storage involving spoilage and pathogenic bacteria.

A. Enterprises Corner

Enterprises looking for complementary partners in research arena and

Researchers offer their findings for technology transfer to enterprises

B. Research Corner

x

Research institutions looking for partners for joint research venture

Potentially interested for continuation of projects preparations on Tuesday afternoon 1 st July

Keywords:

Bacteriocins; Active packaging; Antimicrobial films; Antimicrobial essential oils

Received: 17/6/2003

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