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The project Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood) uses multidisciplinary approach to contribute the food sector in the sustainability and safety challenges that lay ahead. The global projections predict an increase of food demand by 35% in the next decade, thus food safety and quality, prolongation of shelf life and reduction of waste of fresh and lightly processed foods are becoming a global strategy to guarantee sustainability of agro-food systems. BioProMedFood aims to enhance mentioned aspects by using natural compounds with antioxidant and antimicrobial potential and bio-protective or functional Lactic Acid Bacteria (LAB) strains. The first approach involves the extraction, purification and use of bioactive compounds from low-cost sources, characterized by a great biodiversity potential such as agro-food by-products or seaweeds. Using green extraction technologies, bioactives will be tested for antimicrobial and antioxidation properties combined both with consolidated strategies (MAP) and novel approaches, with their addition to active food packaging. The second approach aims to valorise the biodiversity and genetic bacterial heritage represented by traditional meat products, isolating and selecting autochthonous LAB strains. With regard to their technological properties, these microbial resources will be tested as bio-protective cultures/starters providing an important tool to reduce the safety risks. Besides, the two sustainable strategies are of fundamental importance in attempts to reduce and valorise the waste from the agri-food sector and food supply chain. The food safety is crucial to pursue production efficiency, promoting economic development and maintaining constant the prices even of high quality healthy food, especially in small-scale production. Since the foodborne diseases challenge the national health care systems and economies, BioProMedFood will contribute by generating the knowledge on new potential antimicrobials/antioxidants and provide new biotechnological tools to meet consumer demand for safe functional foods.