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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
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.
In WP1 the edible coatings with liquid acid whey protein concentrate, prebiotics, and endogenous probiotic-type antimicrobial lactic acid bacteria have been developed. In the WP2 biodegradable packaging materials suitable for packing probiotic cheese were evaluated. Further, in WP3 both edible coating and biodegradable packaging on the safety and quality of probiotic cheese during storage has been assessed, however, biodegradable packaging was found to be less effective than traditional plastic in safeguarding cheese in factories, and recyclable packaging for cheese ripening has been suggested. Finally, in WP4 the 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 have been evaluated, the intestinal health impact of the novel cheeses through in vitro digestion and fermentation has been examined.
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 patented coating is now available to producers, contributing to the redefinition of acid whey as a valuable resource and promoting sustainability. 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.
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 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.