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

尽管有现代技术，食物中毒的数量仍在增加，加拿大每年有400万人受到影响。随着消费者对无添加剂食品的需求，确保食品安全的挑战很大。此外，由于采用更环保的生活方式的重要性，利用天然来源的抗菌剂开发抗菌生物聚合物是减少环境废物包装的创新方法，也是提高食品安全性和稳定性的一种创新方法。本研究的目的是开发基于香料精油(HES)、植物提取纳米颗粒(AgNPs)、这些成分的分散和稳定方法的抗菌制剂，并开发纳米复合生物活性包装膜。其目的是：1)通过测定最小抑菌浓度(MIC)，在体外验证AgNPs和HES对重要的食品病原体、霉菌、酵母菌和导致食物损失的细菌的抑制能力。2)筛选出最有效的HES(低MIC)，评价它们与AgNPs体外协同作用的可能性，并研制出制剂(S)。3)开发一种分散包埋方法，并评价其对提高抗菌性能的影响。4)选择生物聚合物用于开发具有良好的商业可接受的物理化学性能的纳米复合包装膜。5)活性物质体外控释评价。6)在体外和现场评估最好的膜的抗菌性能，以确保所选食品(谷物、水果、蔬菜、肉类、酸奶)的安全性和保质期。

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).