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Project title:


Active GRAphene based FOOD packaging systems for a modern society

Contract No: 72/2017

Consortium coordinator: Associate Prof. ANCA PETER PhD

Programme: M-ERA-NET  
























Objectives


Main Objective

   to develop a pilot-scale prototype of active food package based on paper and PLA film respectively, modified with graphene oxide activated by probiotic bacteria and by nanostructured Ag and TiO2, respectively

Specific Objectives

   to characterize the packages currently used for cheese and meat storage;
   to design, to manufacture and to characterize the prototype of the active packages;
   to validate the prototype and to optimize its manufacture technology;
   to reuse and recover the active packages and to establish their reproducibility during cheese and meat storage;
   to perform the market study regarding the perception of the consumers and of the food packaging producers on the new active packages;
   to start the procedure to homologate the most efficient paper and PLA film based active package;
   to start the procedure to obtain the Romanian and European patent.










Abstract


GRAFOOD aims to develop a pilot-scale prototype of active food package based on paper and polylactic acid (PLA) film respectively, modified with graphene oxide activated by probiotics and by nano-Ag-TiO2, respectively.



Specific objectives:


   characterize the packages currently used for cheese and meat storage;
   design, characterize and validate the prototype of active packages;
    start the procedure to homologate the most efficient PLA and paper based active package and to obtain the Romanian and European patents.

The result is a pilot-scale prototype of active package based on paper and PLA film, respectively.
The project has multi-lateral impact for academic research teams and their universities, environment and society.


Economic benefits:


    reducing the costs for the processing of unsold goods;
    diminishing the amount of the food waste and the costs for their processing, thus increasing the financial profit.

The evolution of TRL during the GRAFOOD proposal is from TRL 1 to TRL 7.





Partners

TECHNICAL UNIVERSITY OF CLUJ NAPOCA
North University Center of Baia Mare, Romania


Ceprohart SA Braila Romania


National Institute of Chemistry
Ljubljana Slovenia

     
Anca Peter Cătălina Mihaela Talașman Goran Drazic
     
     


Andaltec Spain


University of Camerino, Italy


Synbiotec Italy

     
Antonio Penas Stefania Silvi Alberto Cresci
     
     





Contracting Autorities


ROMANIA – UEFISCDI

The Executive Agency for Higher Education, Research, Development and Innovation Funding



ITALY – MIUR

Ministero dell'Istruzione dell'Università e della Ricerca










SLOVENIA MIZS

Minister of Education, Science and Sport


SPAIN - MINECO

Ministerio de Economía, Industria y Competitividad








BUDGET



Partener

Person months

Total cost

Requested Funding

Euro Euro
Partner 1 (Coordinator ): UTCN 20 180000 180000
Partner 2 CEPRO 16 93334 70000
Partner 3 UNICAM 30 174000 87000
Partner 4 SYN 18 115300 44260
Partner 5 NIC 10 90000 90000
Partner 6 ANDA 26 110000 110000


Total


120


762634


581260









Indicators Of Result

Articles published in ISI ranked journals

    1.   A. Mihaly Cozmuta, A. Peter, L. Mihaly Cozmuta, C. Nicula, R. Apjok, G. Drazic, F. Kamgang, X. Huang, S. Silvi, G. Sagratini, A. Peñas, A.J. Calahorro, M. Cano‐Galey, A. Hodek - Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage. Packaging Technology and Science, (2019) - early view; https://doi.org/10.1002/pts.2482   https://onlinelibrary.wiley.com/doi/abs/10.1002/pts.2482
    2.    A. Peter, A. Mihaly Cozmuta, L. Mihaly Cozmuta, C. Nicula, L. Baia, A. Vulpoi, Fabric impregnated with TiO2 gel with self-cleaning property, Int. J. Appl. Ceram. Technol. 2018, https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijac.13075
    3.    A. Mihaly Cozmuta, R. Apjok, A. Peter, L. Mihaly Cozmuta, C. Nicula, M. Baia, A. Vulpoi, Active papers coated in  chitosan and containing TiO2 and Ag/TiO2 nanoparticles for increasing the walnut kernels shelf-life, Cellulose, 2018, 25(9),5205-5225
    4.    A. Peter, A. Mihaly Cozmuta, L. Mihaly Cozmuta, C. Nicula, Storage of fresh prepared orange juice in active package based on titania coated cardboard, J Food Process Eng, 2018, JFPE-2018-Aug-0707

International conferences

    1.     A. Mihaly Cozmuta, R. Apjok, A. Peter, L. Mihaly Cozmuta, C. Nicula, M. Baia, A. Vulpoi, Active papers coated in  chitosan and containing TiO2 and Ag/TiO2 nanoparticles for increasing the walnut kernels shelf-life, Conference Students for Students, 18-22 April 2018, Babes – Bolyai University, Faculty of Chemistry and Chemical Engineering, Cluj Napoca, Romania.
    2.    Silvi, S., Verdenelli, MC., Peter, A., Sagratini, G. (2018). EU project GRAFOOD: Active GRAphene based FOOD packaging systems for a modern society. Oral presentation at Cibo e nutraceutici: direzione salute. 3° Convegno a cura delle Piattaforme Tematiche di Ateneo. 10/07/2018, Camerino, Italy.
    3.    Huang, X., Sagratini, G., Silvi, S. (2018). Sensory and microbiological assessment of foods stored in packaging from different European countries. Poster at Cibo e nutraceutici: direzione salute. 3° Convegno a cura delle Piattaforme Tematiche di Ateneo. 10/07/2018, Camerino, Italy.
    4.     Kamgang Nzekoue , F., Caprioli, G., Huang, X., Silvi, S., Sagratini, G. (2018). Active graphene based food packaging systems for a modern society (GRAFOOD). Poster at CHIMALI - XII Italian Food Chemistry Congress, September 24-27, 2018, Camerino, Italy.

Review:

     Huang, X., Sagratini, G., Silvi, S. (2018-submitted). Natural antimicrobial bioactive compounds as novel solutions for counteracting spoilage and pathogen microbes in soft cheese. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.

Bachelor degree final reports and Master Degree thesis work:

     1. Probiotics vs. spoilage: la nuova sfida del packaging. Experimental Thesis work on Food Chemistry. Master Course in Pharmacy. Candidate: Lodovica Pocek. Supervisor: Prof. G. Sagratini; Co-supervisor: Dr. S. Silvi. Academic Year: 2017-2018.
     2. Microbiological and sensory analysis of Italian “ricotta” cheese stored in packaging from different European countries. Final Report of Bachelor’s degree in BIOSCIENCES AND BIOTECHNOLOGY, Curriculum: Biotechnology. Candidate: Siyao Lu. University tutor: Prof. S. Silvi; Placement tutor: Dr. X. Huang. Academic Year: 2017-2018.
     3. Grafood e packaging alimentare: ammine biogene come marker di shelf life. Experimental Thesis work on Food Chemistry. Master Course in Pharmacy. Candidate: Gennaro Caprioli. Supervisor: Prof. G. Sagratini; Co-supervisor: Dr. S. Silvi. Academic Year: 2016-2017.








EVENTS











Photos

GraFood Photo Gallery, OCTOBER 2017 BAIA MARE

Photos

GraFood Photo Gallery, MAY 2018 LJUBLJANA SLOVENIA


Photos

GraFood Photo Gallery, MEETING OCTOBER 2018 CAMERINO ITALY

Photos

GraFood Photo Gallery, MANAGEMENT AND TRAINING MEETING MAY 2019 JAEN-MARTOS SPAIN

Contact

Centrul Universitar Nord din Baia Mare
Facultatea de Ştiinţe
Str. Victoriei, nr. 76 430122
Baia Mare, România








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