|
Project Topic
|
The overall objective of AgriBioPack is to develop bio-based active packaging solutions (films, mats, and coatings) that can modulate the microbiome in Mediterranean products, hence contributing to improving their marketability by extending their shelf life and reducing food waste. More specifically, the bio-based packaging solutions will be derived from agrifood residues, both for the structural and functional components.
This ambitious objective will be pursued by AgriBioPack by (1) ranking in a sharable database the most promising Med agrifood residues (for supply chain, composition and functionality of the main components), (2) extracting valuable molecules and/or (3) microbiome from the residues through green technologies or fermentation processes, (4) optimizing the formulation of bio-based and biodegradable packaging (starting from PLA and pea proteins as basis), using the recovered extracts with reinforcing or antimicrobial properties, (5) evaluating the performance and safety of the developed packaging solutions in extending the shelf life of Med food products (meat, fish, fruit), (6) developing ICT solutions to reduce food waste through in-pack sensors and apps, and (7) assessing the environmental impact and the economic feasibility of the newly developed products.
The project, which falls on the spectrum from ‘idea to application’, will be carried out by an interdisciplinary team of universities for the research and innovation activities, with the direct participation of a company for the ICT solutions, and external support of food and packaging manufacturers, for a multi-actor approach towards the development of novel packaging solutions and new products of interest for the Mediterranean local communities, involved also through specific market analysis and business plans adapted to their needs.
AgriBioPack will develop bio-based packaging solutions for Mediterranean foods, such as poultry meat, fish fillets and burgers, intermediate-moisture fruits, and fruit bars. By using sustainable materials from agrifood residues through mild processing technologies, it is expected to reduce the environmental impact of food packaging while maintaining high standards of food safety and quality. The project will promote the development of new environmentally-friendly techniques to reduce food waste. Several agrifood residues are investigated as starting materials to fully exploit the functionality of the different components. After the preliminary screening, the efficacy of the optimized bio-based materials for packaging will be demonstrated, with the expected output to improve food safety (SRIA, priority 3.2) and reduce food waste that meets market requirements.
The project awareness and dissemination activities are designed to showcase a new positive paradigm of innovation, in which traditional local and diversified products are valorized (priority 3.1), the activities of local food companies are promoted, and the health benefits of traditional ingredients are amplified. Consumers' awareness will have an impact on food, health, societal and cultural education and will renew the growth/competitiveness of the industries of healthy food products (priority 3.3). The project will influence policymakers, as need analysis, cutting-edge technologies, quality control approaches, and scientific findings of impact on public health will all be shared with regulatory agencies and public authorities.
Overall, the proposed approach can be considered as fully aligned with the Agro-Food Value Chain 2022 and the topic 2.3.
|
