Emballage nanocomposites bioactifs pour assurer la salubrité et prolonger le temps de conservation des aliments

点击翻译按钮获取中文摘要

Despite modern technologies, the number of food poisoning is increasing and this affects 4 million people / year in Canada. With the consumer demand for foods without additive, the challenge of ensuring food safety is great. In addition, with the importance of adopting a more environmentally friendly lifestyle, the development of antimicrobial biopolymers using antimicrobials from natural sources, is an innovative approach to reduce environmental waste packaging but also to increase the safety and the stability of food. The aim of the research is to develop antimicrobial formulations based on essential oils extracted from spices (HEs), nanoparticles extracted from plants (AgNPs), a method of dispersion and stabilization of these components and to develop nanocomposite bioactive packaging films. The objectives are: 1) To verify in vitro, the ability of AgNPs and HEs to inhibit important food pathogens, molds, yeasts and a bacterium responsible for food losses by determining the minimum inhibitory concentration (MIC). 2) Select the most efficient HEs (low MIC), evaluate the possible synergy between them and with AgNPs in vitro and develop a formulation (s). 3) Develop a dispersal and encapsulation method and evaluate its impact on improving antimicrobial properties. 4) Select biopolymers for the development of a nanocomposite packaging film having good commercially acceptable physicochemical properties. 5) Evaluate the controlled release of active compounds in vitro. 6) Evaluate in vitro and in situ the antimicrobial properties of the best films to ensure the safety and increase the shelf life of selected foods (cereals, fruits, vegetables, meat, yogurt).