BrainMap

Mrs. Liana Salanta

PhD

Associate Professor - UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Teaching staff

Web of Science ResearcherID: I-6895-2015

Curriculum Vitae (17/10/2023)

Expertise & keywords

Eco-sustainable redesign of a traditional beverage obtained from agro-industrial by-products in order to increase the bioavailability of bioactive compounds in the gastrointestinal tract Call name: P 2 - SP 2.1 - Proiect experimental - demonstrativ
PN-III-P2-2.1-PED-2021-0349 2022 - 2024

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://sites.google.com/usamvcluj.ro/smartprobproject/despre-smartprob

Abstract:

Our proposal aims to valorize breweries' main side streams (brewers spent grain - BSG) by producing an instant dairy-free probiotic alternative based on a reformulated traditional recipe. The resulted product will be a powder containing both the probiotics and natural clean-label texturing and flavour components, ensuring a sensorial satisfying consuming experience. The project will thus result in a reduction in food waste while also contributing to promoting wellbeing. The projects' objectives answer current food market demands regarding the necessity for non-dairy probiotic food products. Moreover, the new technology applied will lead to the diversifying of probiotic bacteria containing food products obtained by the bioconversion of food industry by-products. Consequently, important issues related to environment management at the enterprise level will be avoided, creating a new perspective for further industrial technology transfer.

Eco-sustainable bio-conversion of brewers spent grain towards complete valorization Call name: P 4 - Proiecte de Cercetare Exploratorie, 2020
PN-III-P4-ID-PCE-2020-2306 2021 - 2023

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation:

Project website: https://ancafarcas.wixsite.com/sustainable-pce

Abstract:

Brewers spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry, being estimated that worldwide the annual output is around 30 million tons of wet spent grain. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Despite the continuous progress from the recent years, in this area there is still a priority to develop/adapt eco-sustainable valorizations procedures because many of the methods proposed to extract individual components are financially expensive, it degrades the environment through high solvent consumption, and by default they have a low feasibility degree. The project entitled: "Eco-sustainable bio-conversion of brewers spent grain towards complete valorization", is focused on developing a procedure that will allow a complete exploitation of BSG as source of bioactive compounds and functional fractions. The first direction was designed to find the most appropriate treatment in order to increase the release and bioavailability of bioactive molecules from lignocellulosic matrix (O1-O2). The second direction aims to optimize the protocol for developing functional fractions and to demonstrate the procedure eco-sustainability. A complex statistical analysis with intelligent chemometric tools will be applied in order to achieve the complete bioconversion system (O3-O5).

Novel technologies applied to improve beer flavor stability Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-China (bilaterale)
PN-III-P3-3.1-PM-RO-CN-2018-0168 2018 - 2019

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); South China University of Technology (CN)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://beerflav.wixsite.com/beerflav

Abstract:

Beer is a complex mixture of hundreds of ingredients that contribute to its characteristic flavor. Ensuring the stability of the beer aroma is a current challenge for actors in the beer industry, becoming one of the main technological challenges. Reaching the quality of the beer in terms of its flavor and stability can be a complex process, especially considering the variety of flavors and beer types accepted by consumers. As more and more beer companies want to join the global beer market, this involves longer product times to the consumer, increasing the risk of lower beer quality. It is therefore intended to identify innovative, economically efficient technological solutions that are capable of meeting current consumer quality requirements. The project proposal aims to improve the stability of the beer aroma by protecting the antioxidants from the raw material during the technological flow, respectively during the storage of the beer. It is envisaged the extraction of antioxidants from the hops broth and the residual yeast yeast and the addition in specific doses of the obtained extracts capable of improving and prolonging the stability of the beer aroma.

Novel technologies applied to improve beer flavor stability Call name:
PN-III-P3-3.1-PM-RO-CN-2018-0168 2018 - 2019

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); South China University of Technology (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://beerflav.wixsite.com/beerflav

Abstract:

Mobilitate cercetător LIANA-CLAUDIA SALANTA Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori, 2019
PN-III-P1-1.1-MC-2019-2583 2019 - 2019

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Development of new innovative meat products Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1361 2018 - 2018

Role in this project:

Coordinating institution: EVEREST PRODSERV SRL

Project partners: EVEREST PRODSERV SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://cecinocaresiteeverest.home.blog/

Abstract:

The meat and the meat products represent an important source of nutrients in human nutrition. However, the meat consumption is associate cu several chronic-degenerative diseases, therefore the improving of meat products represents o real challenge for science and industry. The idea to use functional foods as a source of nutrients for improving health opens a whole new field in meat industry. Be sides of traditional presentation exists several ways that the meat sector can change compositions of meat products components, both in quality and quantitative terms and can develop products with high properties. In the current context, there is an increase in consumer demand for functional products, fortified, especially with minerals, unsaturated fatty acids and high quality vegetable protein.

This project proposal aims to improve the microbiological and sensory qualities of a meat preparation by fortifying it with nutrients of vegetable origin, thus creating a functional food. The objectives of the project respond to the customers' tendency and marketing requirement regarding the creation and marketing of new innovative products.

The use of brown marine algae is a rich source of fiber and minerals, thus improving the mineral balance in the body. Adding them to foods helps reduce the amount of synthetic preservatives, thus creating a product with many health benefits, and their use as functional food new perspectives in food processing.

The development of a new cheese spread assortment made from goat's milk Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1046 2018 - 2018

Role in this project:

Coordinating institution: MARIPROD LACTA SRL

Project partners: MARIPROD LACTA SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://sites.google.com/usamvcluj.ro/aloecheese

Abstract:

Since ancient times, in all cultures, goat's milk has been considered a veritable natural medicine.

This project proposal appeared as an answer to the beneficiary necessity, to create new cheese varieties from goat's milk, namely cheese spreads, that are suitable for sandwich preparation, a healthy snack for all ages. The project proposal goal is to increase the competitiveness of the enterprise by creating a new assortment of fresh cheese with biologically active compounds and special flavor.

The main objectives are: (1) The optimization of manufacturing technology of cheese spread in order to establish the concentration of thyme/oregano essential oil and the optimally percentage of Aloe Vera microcapsules. (2) Assessment of the effect of essential oils and Aloe Vera microcapsules on the organoleptic characteristics of cheese through sensory analysis. (3) The impact assessment of essential oils and Aloe Vera microcapsules on fresh cheese microbiota during storage by microbiological methods.

The innovative aspect of this project consists on the essential oils addition in fresh cheese during the spreading phase in order to establish a stable quality during the storage and the incorporation of the gel by microencapsulation technique having as purpose the prevention of the oxidation reactions, prevention against degradation of the biologically active compounds and conferring a pleasant appearance of the product.

The final product will be characterized both biochemical, microbiological and sensory. After evaluating the obtained results, the manufacturing recipe of the cheese spread will be established and the beneficiary will be able to produce and market it. The optimization of the new product recipe will be carried out at the Milk Processing Pilot Plant – UASVM Cluj-Napoca, which will facilitate the technology transfer to the beneficiary.

Innovative confectionery products based on psyllium powder Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1349 2018 - 2018

Role in this project:

Coordinating institution: FOLTIS SRL

Project partners: FOLTIS SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://jeleupebazadepsyllium.home.blog/

Abstract:

The importance of fruits can be estimated by contributing to the need for nutritional principles in human nutrition. Consuming processed fruits in the form of juices, mashed, jams, jellies and fillings with increased biological value represents an alternative way of achieving a satisfactory consumption of the main nutrients. Jellys are often consumed among children’s; that is why improving the composition is essential. Psyllium has a strong gelling capacity, even at low temperatures, which allows it to be used as a gelling agent in the food industry. From a pharmacological point of view, the following effects of psyllium powder are counting: anti-cancer, anti-inflammatory, antidiabetic, hypolipidic, anti-obesity, but most commonly used for the beneficial effect on intestinal transit. This project proposal aims to improve the nutritional quality of fruit jelly by adding psyllium powder as a gelling agent. The objectives of the project respond to the customers' tendency and marketing requirements in term of creating and trading of new innovative products. New product prototypes combine the biologically active qualities of fruit with high fiber content of psyllium powder. The obtained products will be successfully placed on the market, given the consumer's orientation towards safe food.

Obtaining and characterization of hypocaloric jelly Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1462 2018 - 2018

Role in this project:

Coordinating institution: SWEET DAYS LAB S.R.L.

Project partners: SWEET DAYS LAB S.R.L. (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://biologyusamv.wixsite.com/jelly

Abstract:

Functionalized fermented beverage based on bioactive compounds from different vegetal matrices Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1023 2018 - 2018

Role in this project:

Coordinating institution: TRANSYLVANIA BREW SRL

Project partners: TRANSYLVANIA BREW SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://transylvaniabrew.wixsite.com/mysite/obiective

Abstract:

The innovative aspect of the project consists in using apple cider, an alcoholic beverage, to a non-alcoholic daily diet, as a source of phenolic compounds and their derivatives, functionalized by antioxidant and antimicrobial bioactive ginger compounds. Following the implementation of the project, the company will benefit from a greater diversification of the products it sells. At present, company holds apple cider and pear cider, which are of a real success among Romanian consumers. So by development of the proposed product in this project, company will have a portfolio that addresses a new class of consumers. The protocol consists in alcoholic fermentation of apple juice in the presence of ginger juice followed by its acetic fermentation, aiming a double functional effect - natural antioxidant and antimicrobial. The functional effect of ingredients used is scientifically proven, but they will also be tested on the created prototype. Research and innovation are increasingly interconnected at international level, and in continuous growth. The partnership is an excellent opportunity for both sides to cooperate, increasing the competitiveness of the enterprise by diversifying the range of assortments and focusing on a range of products that are not sufficiently exploited - apple cider vinegar, the university's reputation, and the opening of new possibilities for collaboration and new research directions through technology transfer between them.

Functional beer prototype based on honey, fruits and condiment plants Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2018-1233 2018 - 2018

Role in this project:

Coordinating institution: BERE A LA CLUJ SRL

Project partners: BERE A LA CLUJ SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://berealacluj2018.wixsite.com/mysite

Abstract:

Craft beer is a beverage produced by small microbreweries as an alternative to the commercial products of major multinational companies. Worldwide there is an increase in people's interest on consuming a drink that emphasizes the return to origins through the consumption of local products that use natural ingredients and are made by traditional methods, as well as the willingness to spend more money on it. In order to achieve the goal, the following objectives were identified: (O1) Achieving an experimental model of the technological scheme for the production of two functional beer assortments; (O2) Validation of the technological scheme at the level of the pilot plant of beer technology at USAMV Cluj Napoca; (O3) Testing new breweries of functional beer.

Functional beer prototype based on honey, fruits and condiment plants Call name:
PN-III-P2-2.1-CI-2018-1233 2018 - 2018

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://berealacluj2018.wixsite.com/mysite

Abstract:

Obtaining and characterization of hypocaloric jelly Call name:
PN-III-P2-2.1-CI-2018-1462 2018 - 2018

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); SWEET DAYS LAB S.R.L. (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://biologyusamv.wixsite.com/jelly

Abstract:

Functionalized fermented beverage based on bioactive compounds from different vegetal matrices Call name:
PN-III-P2-2.1-CI-2018-1023 2018 - 2018

Role in this project: Key expert

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://transylvaniabrew.wixsite.com/mysite/obiective

Abstract:

Innovative solution for reformulating some cakes products using solid waste resulting from vegetable oil industry. Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0743 2017 - 2018

Role in this project:

Coordinating institution: MOTILOR SRL

Project partners: MOTILOR SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://inganamariapop.wixsite.com/macaronsreformulat

Abstract:

Project purpose and Need-The identified problem and the solution obtained through the project are on the one hand the large quantities of residue (waste) resulting from vegetable oil walnuts industry and for the processors it is a problem because of the lack of storage space and the fact that the solid waste walnuts is relatively perishable having in the chemical composition of fatty acids, which is often eliminated as waste or introduced into feed concentrates. On the other hand, another identified problem was the increased price for some sorts of cakes like Macarons type which have almond powder as principal ingredient. Thus, the solution found through this partnership between SC MOŢILOR SRL beneficiary of the project and USAMV Cluj-Napoca service provider, is to reformulate the Macarons recipe, resulting an innovative product, replacing the almond powder with walnut residue obtaining from walnut oil processing and at the same time minimizing food waste. On this line, the project objectives are: O1. Evaluation of the main physico-chemical, nutritional and microbiological parameters of the purchased walnut residuue. O2. Higher use of walnut residue in the manufacture of reformulated macarons (finished product). O3. Evaluation of reformulating Macarons quality during storage for the purpose of determining the shelf life. For the proposed work plan in accordance with the planning of the mentioned objectives and activities, the expected results were as follows: a) Higher value of walnut- residue from the walnut-oil industry. b) Innovative confectionery specialties - Macarons cakes reformulated with high quality walnut residue powder at lower cost. c) Marketing of innovative confectionery specialties - Macarons reformulated with walnut residue powder. The type of activity for which funding is requested is experimental development.

Optimization the technology for development a functional beverage based on malt and fruit juice Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0061 2017 - 2017

Role in this project:

Coordinating institution: QUANTAL PRIMA SRL

Project partners: QUANTAL PRIMA SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://biologyusamv.wixsite.com/biology

Abstract:

The modern individual is concerned about protecting the environment and a healthy lifestyle. The consumption of natural products in raw vegan or vegetarian diets, to maintain a healthy lifestyle, has become a priority for the society in which we live, SC Quantal Prima SRL requests an partnership for obtaining a new product, a functional beverage based on malt and fruit juice with health benefits to consumers.

The purpose of the project is to implement a technology for a functional beverage (non-alcoholic) based on malt and fruit juice, rich in active principles.

We will identify new applications for malt to be used for other purposes than the brewing industry. The valuable and original results obtained will be useful for the economic partner, food industry and most importantly for consumers.

Formulation of antibacterial wash gel using bioactive compounds from spent hops Call name: P 2 - SP 2.1 - Cecuri de inovare
PN-III-P2-2.1-CI-2017-0373 2017 - 2017

Role in this project:

Coordinating institution: NAGUAL SRL

Project partners: NAGUAL SRL (RO); UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website: https://hopsept.wordpress.com/

Abstract:

The proposed project aims to formulate a hand disinfection gel prototype by capitalizing bioactive compounds from by-products of the brewing industry. Hops (Humulus lupulus L.) is rich in bioactive ingredients: bitter acids, polyphenolic compounds, volatile oils, contributory to antimicrobial effects proved by many scientific studies. Spent hop is a valuable by-product of the brewing industry if we consider that about 85% of the active principles of hops used in the process are included in this by-product and only 15% is recovered in beer, due to the low solubility of hops in the wort. In this context spent hop capitalization it is important both economically, but also environmentally friendly. To achieve the aim of the project, have been set the following objectives: (i) development of experimental model of technology for obtaining volatile oil and phenolic extract from spent hops, (ii) functional characterization of volatile oil and phenolic extract (iii) evaluation of antimicrobial activity of the proposed formula and (iv) formulation of a hand sanitizer gel prototype, oil-based and phenolic extract of hops with potential applications in cosmetics and hygiene. The hydro-alcoholic product provides disinfecting and maintaining hand hygiene evaporates quickly and does not require rinsing, intended for professional use in the catering industry, food industry and generally, in areas of work that require strict hygiene staff.

"World Congress on Nutrition and Obesity Prevention" Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2018-0038 2018 -

Role in this project: Project coordinator

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Seventh International Conference on Food Studies - 2017 Special Focus: Food Systems - Design and Innovation” Call name: P 1 - SP 1.1 - Proiecte de mobilitate pentru cercetatori
PN-III-P1-1.1-MC-2017-0245 2017 -

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Development of new functional bio-edible films with antioxidant and antimicrobial properties by incorporation of bioactive compounds extracted from plants Call name: P 3 - SP 3.1 - Proiecte de mobilități, România-Belgia (bilaterale)
PN-III-P3-3.1-PM-RO-BE-2016-0025 2016 -

Role in this project:

Coordinating institution: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA

Project partners: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO); Universitatea Liege, Agro-Bio-Tech Gembloux (BE)

Affiliation: UNIVERSITATEA DE STIINTE AGRICOLE SI MEDICINA VETERINARA CLUJ-NAPOCA (RO)

Project website:

Abstract:

Prezenta propunere se înscrie în ariile tematice “Ambalaje biodegradabile” şi abordează, una din directiile majore de cercetare fundamentală din domeniului siguranţei alimentare, prin obţinerea de noi materiale active de ambalare, folosind subproduse din agricultură și industria alimentară.

Proiectul propune dezvoltarea unor noi concepte de membrane active utilizate la ambalarea alimentelor, inovative şi competitive, având la bază resurse naturale regenerabile, a căror utilizare conferă siguranţa şi securitatea produselor alimentere. Obiectivele răspund cerinţelor consumatorilor şi trendului din marketing privind modalităţile naturale de păstrare şi conservare a alimentelor pentru creşterea calităţii şi prelungirii stabilităţii la depozitare.

Obiectivul general al acestui studiu constă în dezvoltarea de bio-membrane antimicrobiene având ca şi matrici polizaharidul kefiran, amidonul din manioc şi izolat proteic din zer şi au drept scop creşterea conservabilităţii produselor alimentare. Aceste filme sunt biofuncţionalizate prin încorporarea de compuşi bioactivi, polifenoli extraşi din sâmburii de struguri roşii şi uleiuri esenţiale extrase din frunze de telina şi loboda.

Noile tipuri de membrane active vor prezenta beneficii majore în domeniul sanătăţii consumatorilor prin reducerea riscului de îmbolnăviri cauzate de contaminarea microbiană a alimentelor şi de migrarea diferitelor substanţe chimice în alimente din matricea ambalajelor sintetice şi din mediul exterior.

FILE DESCRIPTION	DOCUMENT
List of research grants as project coordinator or partner team leader
Significant R&D projects for enterprises, as project manager
R&D activities in enterprises
Peer-review activity for international programs/projects