Development of polymeric formulations and encapsulation methods for antimicrobial formulations manufactured by Biosecur for food applications

Biosecur 为食品应用生产的抗菌配方的聚合物配方和封装方法的开发

基本信息

  • 批准号:
    488702-2015
  • 负责人:
  • 金额:
    $ 2.84万
  • 依托单位:
  • 依托单位国家:
    加拿大
  • 项目类别:
    Collaborative Research and Development Grants
  • 财政年份:
    2017
  • 资助国家:
    加拿大
  • 起止时间:
    2017-01-01 至 2018-12-31
  • 项目状态:
    已结题

项目摘要

In spite of modern technologies and safety concepts, such as Hazard analysis and critical point (HACCP), the reported numbers of foodborne illnesses and intoxications are still increasing. It is estimated that approximately 2.2 million people in the world are killed annually because of foodborne and waterborne diseases, and these numbers continue rising due to an increasing resistance but also new emergence of pathogens. Also, the most frequently used techniques for maintaining the quality of fresh or processed food products have show drawbacks due to their potential health hazards (mainly carcinogenic effects) and the appearance of resistant strains. In addition, consumers are concerned about the presence of synthetic chemical residues in food products. Therefore, there is a growing interest to characterize the potential of natural antimicrobial compounds in food system and to develop methods to preserve their bioactivity during time and to improve their distribution in food system.The objective of this project is to develop a novel encapsulation method by using microdispersion or liposome in order to increase the stability and to improve the bioactivity of natural antimicrobial formulations manufactured by industrial companies. The scientific approach of the project will allow demonstrating an experimental proof of concept of such an innovative technology for further industrial applications in food safety. In the context of an emerging market of natural antimicrobials or functional foods, our scientific team in collaboration with Canadian food ingredient manufacturers will transfer new scientific knowledge with important benefits for Canadian food industries, opening new international markets for natural additives and functional food products. This project will also permit the Training of highly qualified personnel in Canada.
尽管有现代技术和安全概念,如危害分析和临界点(HACCP),但报告的食源性疾病和中毒的数量仍在增加。据估计,世界上每年约有220万人死于食源性和水源性疾病,由于抗药性不断增强,但也出现了新的病原体,这一数字继续上升。此外,最常用的保持新鲜或加工食品质量的技术由于其潜在的健康危害(主要是致癌作用)和出现耐药菌株而显示出缺陷。此外,消费者对食品中存在合成化学残留物表示关注。因此,对天然抗菌化合物在食品体系中的潜在作用进行表征,并开发在食品体系中长期保持其生物活性和改善其在食品体系中的分布的方法越来越受到人们的关注。本项目的目的是开发一种新型的微分散或脂质体包裹方法,以增加工业公司生产的天然抗菌制剂的稳定性,并提高其生物活性。该项目的科学方法将允许展示这种创新技术在食品安全方面的进一步工业应用的概念的实验证明。在天然抗菌剂或功能食品的新兴市场背景下,我们的科学团队将与加拿大食品配料制造商合作,将新的科学知识转移到加拿大食品行业,为天然添加剂和功能食品打开新的国际市场。该项目还将允许在加拿大培训高素质的人员。

项目成果

期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)

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Lacroix, Monique其他文献

Polyphenolic compounds as functional ingredients in cheese
  • DOI:
    10.1016/j.foodchem.2010.08.021
  • 发表时间:
    2011-02-15
  • 期刊:
  • 影响因子:
    8.8
  • 作者:
    Han, Jaejoon;Britten, Michel;Lacroix, Monique
  • 通讯作者:
    Lacroix, Monique
Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast
  • DOI:
    10.1016/j.foodres.2020.109110
  • 发表时间:
    2020-06-01
  • 期刊:
  • 影响因子:
    8.1
  • 作者:
    Criado, Paula;Fraschini, Carole;Lacroix, Monique
  • 通讯作者:
    Lacroix, Monique
Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production
  • DOI:
    10.1016/j.idairyj.2010.09.007
  • 发表时间:
    2011-02-01
  • 期刊:
  • 影响因子:
    3.1
  • 作者:
    Fortin, Marie-Helene;Champagne, Claude P.;Lacroix, Monique
  • 通讯作者:
    Lacroix, Monique
Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins
  • DOI:
    10.1007/s11130-021-00944-1
  • 发表时间:
    2022-02-10
  • 期刊:
  • 影响因子:
    4
  • 作者:
    Allahdad, Zahra;Manus, Johanne;Lacroix, Monique
  • 通讯作者:
    Lacroix, Monique
Basil oil fumigation increases radiation sensitivity in adult Sitophilus oryzae (Coleoptera: Curculionidae)
  • DOI:
    10.1016/j.jspr.2014.06.003
  • 发表时间:
    2014-10-01
  • 期刊:
  • 影响因子:
    2.7
  • 作者:
    Hossain, Farah;Lacroix, Monique;Follett, Peter A.
  • 通讯作者:
    Follett, Peter A.

Lacroix, Monique的其他文献

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{{ truncateString('Lacroix, Monique', 18)}}的其他基金

Development of a beverage enriched in egg proteins and in nutrients with biological functions
开发富含鸡蛋蛋白和生物功能营养素的饮料
  • 批准号:
    555485-2020
  • 财政年份:
    2021
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Alliance Grants
Development of a biobased, biodegradable, bioactive food packaging
开发生物基、可生物降解、生物活性食品包装
  • 批准号:
    570500-2021
  • 财政年份:
    2021
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Alliance Grants
Évaluation de la résistance et de la radiosensibilisation bactérienne: étude de mécanismes
抗性和放射致敏细菌的评估:机械学研究
  • 批准号:
    RGPIN-2017-05947
  • 财政年份:
    2021
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Discovery Grants Program - Individual
Development of a beverage enriched in egg proteins and in nutrients with biological functions
开发富含鸡蛋蛋白和生物功能营养素的饮料
  • 批准号:
    555485-2020
  • 财政年份:
    2020
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Alliance Grants
Evaluation of the possible potential of essential oils present in emulsion or under vapour against Covid-19
评估乳液或蒸气中精油对抗 Covid-19 的可能潜力
  • 批准号:
    554809-2020
  • 财政年份:
    2020
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Alliance Grants
Emballage nanocomposites bioactifs pour assurer la salubrité et prolonger le temps de conservation des aliments
Emballage 纳米复合材料生物活性剂可确保健康并延长食物保存时间
  • 批准号:
    534563-2018
  • 财政年份:
    2020
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Collaborative Research and Development Grants
Évaluation de la résistance et de la radiosensibilisation bactérienne: étude de mécanismes
抗性和放射致敏细菌的评估:机械学研究
  • 批准号:
    RGPIN-2017-05947
  • 财政年份:
    2020
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Discovery Grants Program - Individual
Mise au point de formulations antimicrobiennes et optimisation d'un procédé de fabrication des saucissons fermentés et faibles en gras
抗菌剂配方和发酵酱制造过程的优化
  • 批准号:
    531475-2018
  • 财政年份:
    2020
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Collaborative Research and Development Grants
Mise au point de formulations antimicrobiennes et optimisation d'un procédé de fabrication des saucissons fermentés et faibles en gras
抗菌剂配方和发酵酱制造过程的优化
  • 批准号:
    531475-2018
  • 财政年份:
    2019
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Collaborative Research and Development Grants
Emballage nanocomposites bioactifs pour assurer la salubrité et prolonger le temps de conservation des aliments
Emballage 纳米复合材料生物活性剂可确保健康并延长食物保存时间
  • 批准号:
    534563-2018
  • 财政年份:
    2019
  • 资助金额:
    $ 2.84万
  • 项目类别:
    Collaborative Research and Development Grants

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用于癌症治疗的聚合物胶束的药物保留和肿瘤分布
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Development of polymeric formulations and encapsulation methods for antimicrobial formulations manufactured by Biosecur for food applications
Biosecur 为食品应用生产的抗菌配方的聚合物配方和封装方法的开发
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    488702-2015
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Development of polymeric formulations and encapsulation methods for antimicrobial formulations manufactured by Biosecur for food applications
Biosecur 为食品应用生产的抗菌配方的聚合物配方和封装方法的开发
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