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

尽管有现代技术和安全概念，如危害分析和临界点（HACCP），食源性疾病和中毒的报告数量仍在增加。据估计，世界上每年约有220万人死于食源性和水传播疾病，由于耐药性的增加以及病原体的新出现，这些数字继续上升。此外，用于保持新鲜或加工食品质量的最常用技术由于其潜在的健康危害（主要是致癌作用）和耐药菌株的出现而显示出缺点。此外，消费者对食品中存在的合成化学残留物感到担忧。因此，人们越来越关注天然抗菌化合物在食品系统中的潜力，并开发方法以保持其生物活性并改善其在食品系统中的分布。本项目的目的是通过使用微分散体或脂质体开发一种新的包封方法，以增加工业公司生产的天然抗微生物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进一步工业应用的概念的实验证明。在天然抗菌剂或功能性食品新兴市场的背景下，我们的科学团队与加拿大食品配料制造商合作，将为加拿大食品行业带来重要利益的新科学知识，为天然添加剂和功能性食品开辟新的国际市场。该项目还将允许在加拿大培训高素质的人员。*

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.**********************