Cel Two of the main challenges for the food processing industry are to increase the biological value of food products and to maintain these qualitative characteristics during storage. Food spoilage is a significant problem, particularly in developing countries, and constitutes a major economic loss. This proposal is proposed to study the prospects of the use of plant inhibitors in food bio preservation. The potential of plant preparations to inhibit enzymatic and antimicrobial spoilage offers a vision of an ecologically safe and readily available alternative to antibiotics and chemicals commonly applied for maintaining food quality. Moreover, plant preparations like the polyphenol mixtures from tea and pomegranate will enrich food products with biologically active ingredients having both antioxidant and cancer preventive effect. This project is expected to provide new insights into the mechanism of action of natural compounds of plant origin on the inhibition of oxidative enzymes and food spoilage microflora. This will involve not only new approaches to food processing, but also the development of new products from tealeaves and pomegranate extracts such as colour/flavour and antimicrobial additives.Although the objectives are focused on developing new technologies for the food industry, they also address key generic questions on the mechanism of stress response in crop plants.Specifically the aims of the project are:- Purification and characterisation of highly active inhibitors of phenoloxidases and peroxidases from different plants;- Determination of the mechanism of inhibition of plant phenoloxidases and peroxidases by natural inhibitors of plant origin;- Investigation of the effects of inhibitors of phenoloxidases and peroxidases on levels of superoxide radicals and on the activity of ascorbate oxidase in model plant cells;L- Purification and characterisation of compounds with antibacterial activity from different plants;- Determination of the antibacterial activity of isolated biologically active substances towards different groups of food spoilage micro organisms and pathogenic bacteria;- Prevention of spoilage, extend shelf life and preserve nutritional value of food products by natural inhibitors of plant origin;The focus on food bio preservation will be of particular benefit to the recovery of the Georgian economy and science base. As well as establishing new links between Georgia and Spain/U.K. the network will also help to re-establish the excellent previous working relationship between Georgia and Russia. Program(-y) IC-INTAS - International Association for the promotion of cooperation with scientists from the independent states of the former Soviet Union (INTAS), 1993- Temat(-y) 4 - Life Sciences FOOD - Food quality and safety Zaproszenie do składania wniosków Data not available System finansowania Data not available Koordynator University of Murcia Wkład UE Brak danych Adres Santo Cristo 1 30100 Murcia Hiszpania Zobacz na mapie Koszt całkowity Brak danych Uczestnicy (5) Sortuj alfabetycznie Sortuj według wkładu UE Rozwiń wszystko Zwiń wszystko Durmishidze Institute of Biochemistry and Biotechnology Gruzja Wkład UE Brak danych Adres David Agmasheneblis Kheivani 10Km 380059 Tbilisi Zobacz na mapie Koszt całkowity Brak danych Georgian State Subtropical Institute Gruzja Wkład UE Brak danych Adres Chavchavadze Avenue 21 384000 Kutaisi Zobacz na mapie Koszt całkowity Brak danych Institute of Bacteriophage, Microbiology and Virology Gruzja Wkład UE Brak danych Adres Gotua street 3 380060 Tbilisi Zobacz na mapie Koszt całkowity Brak danych John Innes Centre Zjednoczone Królestwo Wkład UE Brak danych Adres Colney Lane NR4 7UH Norwich Zobacz na mapie Koszt całkowity Brak danych Kazan Institute of Biochemistry and Biophysics Rosja Wkład UE Brak danych Adres Lobachevsky 2/13 420503 Kazan Zobacz na mapie Koszt całkowity Brak danych
