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Description
Acknowledging existing demand for sustainable, safe and healthy food systems our project team sets up the project idea: to develop an edible coating formulated with liquid acid whey protein concentrate and bio active compounds, in combination with biodegradable packaging to ensure safety, extend the shelf life and enhance functionality of probiotic cheese (BIOCOAT).
The results of BIOCOAT project are beneficial to:
- environment and economy through rediscovering dairy waste ware acid whey as a resource and reducing waste by employing biodegradable packaging systems;
- food businesses through launched environmentally friendly bio-protective edible packaging made from dairy waste waters (acid whey);
- citizens and consumers through shifting food choices towards health and sustainability;
- academia through new knowledge on innovative sustainable packaging systems and their impact on food quality, safety and consumers health;
- young scientists trough building the interdisciplinary competences (sustainability - food safety – healthy nutrition);
- the project team through breaking social and cultural barriers, acknowledging an importance of neighbourhood and regional relations, and through getting better understanding of food systems across Baltic and Nordic countries in their historical, social, cultural and economic context.
Deliverables of the project: Developed and tested in production technology (prototype) of EC and BP for probiotic cheese; Registered Patent LT (EC formulated with LAWPC and bioactive components); scientific production: 3 scientific articles in internationally recognized journals.
Summary of project results
The project addressed the challenge of the call related to Technologies and innovation development under the sub-topics: 1. The development of waste-to-resource (can refer to any kind of waste, e.g. food, materials, water – and technological solutions converting it into a new resource) and 2. Safe and sustainable food systems.
In response to the increasing demand for sustainable, safe, and healthy food systems, the project focused on harnessing natural bioactive components and liquid acid whey. The primary objective was to develop an edible coating, incorporating liquid acid whey protein concentrate and bioactive compounds, along with biodegradable packaging. This innovative approach aimed to ensure safety, prolong shelf life, and enhance the functionality of probiotic cheese.
The project developed an edible coating with liquid acid whey protein concentrate, prebiotics, and probiotic-type antimicrobial lactic acid bacteria, assessing its physicochemical and microbiological properties. It selected suitable biodegradable packaging for probiotic cheese and evaluated their combined effects on cheese safety and quality during storage. Additionally, the project analyzed bacterial interactions on the cheese surface and examined the intestinal health impact of the novel cheeses through in vitro digestion and fermentation.
The main tasks of the project included: i) Development of an edible coating formulated with liquid acid whey protein concentrate, prebiotics, and endogenous probiotic-type antimicrobial lactic acid bacteria, testing its physicochemical and microbiological profiles (LSMU, Lithuania); ii) Selection of proper biodegradable packaging suitable for packing probiotic cheese (LLU, Latvia); iii) Assessment of both edible coating and biodegradable packaging on the safety and quality of probiotic cheese during storage (BioCC OU, Estonia); iv) Analysis of the interaction on the contact surface of coating and cheese between protective lactic acid bacteria in the coating and probiotic bacteria in the cheese, and examination of the intestinal health impact of the novel cheeses through in vitro digestion and fermentation (Nofima, Norway).
A key lesson learned was the importance of testing Biocoat on various cheeses and in different locations, which enhanced versatility and broadened perspectives, contributing significantly to the project''s success. The project also highlighted the importance of using factory-made and cheese-specific bio packaging tailored to diverse project needs, ensuring consistency and efficiency throughout the project''s lifecycle.
10 PhDs (4M/6F) were involved in the project activities. 6 PhD candidates were also supported and had an excellent opportunity to collaborate within the international team.
The expected impact for the Baltic states and the region is substantial as the project revalues acid whey as a valuable resource, fostering a circular economy at regional and national levels. Through the exploration of bio-plastics for cheese wrapping, the project addresses environmental concerns, with a focus on waste reduction. The innovative use of acid whey edible coating and biopackaging seeks to extend cheese shelf life, reducing dependence on non-recyclable packaging and minimizing food waste in the region.
The Biocoat project achieved substantial progress by immobilizing local preventive lactobacilli in edible coatings using liquid acid whey, with no adverse impact on cheese digestibility or gut microbiota. The exploration of coating with biodegradable packaging unveiled protective effects on cheese. The biodegradable packaging was found to be less effective than traditional plastic in safeguarding cheese in factories, prompting producers to prioritize recyclable packaging for cheese ripening. The obtained results of the project are useful for various target groups (producers, researchers, etc.) related to the sustainability of the food production chain, food safety and quality. The project partners registered joint patent in Lithuania together with donor partner - Norwegian food research institute NOFIMA in December 2023. The patented coating is now available to producers, contributing to the redefinition of acid whey as a valuable resource.
Project findings were presented at various conferences, including international ones in Ireland, Poland, and Spain. National television channels covered project activities in Latvia. Five press releases from LSMU and LLU highlighted Biocoat''s progress.
The team achieved significant scientific dissemination, publishing two articles and submitting one manuscript in peer-reviewed Gold Open Access journals "Microorganisms" and "Foods" as well as actively working on four more in preparation.
Summary of bilateral results
The project activities were executed by successfully exploiting the multilateral cooperation between project partners. The expertise of the participants, covering development of novel materials for edible coatings, active components, packaging materials technologies, cheese production and digestibility testing was complementary and well combined when executing the tasks .The Biocoat project not only fostered collaboration among research institutions in the Baltic states and Norway but also amplified the visibility and recognition of the project and its sponsors. This was achieved also by integrating additional institutions into project activities. To ensure comprehensive knowledge, diverse possibilities, and high-quality project outcomes, experts from the Food Institute at Kaunas Technology University (Lithuania), Nature Research Center (Lithuania), University of Minho (Portugal), and Biosan (Latvia) were invited for consultation and participation in various project activities. A key collaboration with Nofima (Norway) played a crucial role, enabling the investigation of the intestinal fate of biocoated cheese and the assessment of interactions between probiotics introduced to the cheese matrix through different vehicles. Clear and open communication among team members and partners played a vital role in keeping everyone aligned. Regular updates and transparent information sharing created a collaborative environment. Each partner brought unique expertise, enriching the project with diverse skills and perspectives. Flexibility and adaptability helped navigate challenges, ensuring continuous progress. Efficient use and sharing of resources, including knowledge and facilities, fostered a collaborative spirit.