THE EDIBLE COATING FORMULATED WITH LIQUID ACID WHEY PROTEIN AND BIOACTIVE COMPOUNDS, AND BIOPACKAGING FOR SAFETY AND QUALITY OF PROBIOTIC CHEESE [BIOCOAT]

About this project

<p>Acknowledging existing demand for sustainable, safe and healthy food systems our project team&nbsp; 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).</p> <p><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">The results of BIOCOAT project are beneficial to:&nbsp;</span></span></p> <ul> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">environment and economy through rediscovering dairy waste ware acid whey as a resource and reducing waste by employing biodegradable packaging systems;&nbsp;&nbsp;</span></span></li> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">food businesses through launched environmentally friendly bio-protective edible packaging made from dairy waste waters (acid whey);&nbsp;</span></span></li> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">citizens and consumers through shifting food choices towards health and sustainability; &nbsp;</span></span></li> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">academia through new knowledge on innovative sustainable packaging systems and their impact on food quality, safety and consumers health;&nbsp;</span></span></li> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">young scientists trough building the interdisciplinary competences (sustainability - food safety – healthy nutrition);&nbsp;</span></span></li> <li><span style="font-size: 14px"><span style="font-family: Arial, sans-serif">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.&nbsp;&nbsp;</span></span></li> </ul> <p>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.</p>

Bilateral cooperation 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.

Project partners

• The Norwegian Institute of Food, Fisheries and Aquaculture Research, Nofima Donor project partner· Norway
• Latvia University of Life Sciences and Technologies Project partner· Latvia
• Biotechnology competence centre Project partner· Estonia