Elaboration of novel smart (prototype) edible coating with microalgae and macroalgae in order to produce products of high functionality
Duration Month 6-42
Objectives
- Investigation of different types of edible coatings (multilayered or composite) in order to increase shelf-life and quality of food products,
- Determination of their physical properties,
- Application of selected edible coatings in fresh and osmotically pre-treated products,
- Investigation of the effect of different edible coatings on safety and selected quality and nutritional indices of final products.
Partners Involved
- REZOS BRANDS ANONYMI EMPORIKI ETERIA IDON DIATROFIS
- NATIONAL TECHNICAL UNIVERSITY OF ATHENS – NTUA
- GEOPONIKO PANEPISTIMION ATHINON
- UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ NAPOCA
- UNIVERSITA TA MALTA
- Gogou E.-Soulis M. Fysika Prostheta Trofimon OE, Natural Food Additive-NFA
- MOUNTAIN BERRIES PITSILIA N.V. LTD
- KPAD LTD
- CENCIRA CENTRUL DE CERCETARE SI INOVARE AGROALIMENTARA SRL
- Mgarr Farming Ltd
Some more details on deliverables
D4.1 : Optimal formulation of edible coatings, using microalgae and macroalgae, for application on fresh and osmotically dried products [Month 30]
Report describing the methods used for the optimized formation of edible coatings using macroalgae and microalgae components
D4.2 : Report on the development of coated fresh and osmotically pre-treated products and on the evaluation of their safety, quality, nutritional and physicochemical characteristics [Month 42]
Report describing the quality characteristics of the fresh and dried berries that have been coated with the optimized edible films
Milestones
MS4. Novel edible coatings on berries
Validation and evaluation of different types of edible coatings
