Project description
A natural antioxidant to replace BHA and BHT
Biscuits, cakes, chewing gum and margarine, as well as nuts and instant potato products, have something in common, butylated hydroxyanisole (BHA). This petroleum-based antioxidant is the synthesised version of vitamin E and is designed to reduce the harmful effects of oxygen in food, particularly in the ready-to-eat food market. But the use of BHA and butylated hydroxytoluene (BHT), another lab-made chemical added to foods as a preservative, is controversial due to adverse toxicological data. Meanwhile, European demand for natural antioxidants for shelf life extension has boomed in recent years. In this context, the EU-funded NCN project proposes a natural antioxidant that provides superior performance to synthetic counterparts at a lower price.
Fields of science
- engineering and technologymaterials engineeringcolors
- natural scienceschemical scienceselectrochemistryelectrolysis
- natural sciencesbiological sciencesbiochemistrybiomoleculeslipids
- medical and health scienceshealth sciencesnutrition
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturevegetable growing
Programme(s)
- H2020-EU.3.2. - SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy Main Programme
- H2020-EU.3.2.4. - Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy
- H2020-EU.3.2.1. - Sustainable agriculture and forestry
- H2020-EU.2.3.1. - Mainstreaming SME support, especially through a dedicated instrument
- H2020-EU.3.2.2. - Sustainable and competitive agri-food sector for a safe and healthy diet
Funding Scheme
SME-1 - SME instrument phase 1
Coordinator
00193 Roma
Italy
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