{"id":61461,"date":"2013-12-10T16:32:40","date_gmt":"2013-12-10T16:32:40","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/ainia-y-aimplas-estudian-utilizar-oregano-ajo-o-romero-para-desarrollar-envases-activos\/"},"modified":"2026-05-26T15:14:27","modified_gmt":"2026-05-26T15:14:27","slug":"ainia-y-aimplas-estudian-utilizar-oregano-ajo-o-romero-para-desarrollar-envases-activos","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-y-aimplas-estudian-utilizar-oregano-ajo-o-romero-para-desarrollar-envases-activos\/","title":{"rendered":"AINIA y AIMPLAS estudian utilizar or\u00e9gano, ajo o romero para desarrollar envases activos"},"content":{"rendered":"\n<img fetchpriority=\"high\" decoding=\"async\" style=\"margin-right: 10px;\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/novobase.jpg\" alt=\"\" width=\"285\" height=\"194\" align=\"left\" \/>\n<p style=\"text-align: justify;\"><strong>Tras una primera etapa en la que se ha estudiado la interacci\u00f3n de sustancias naturales frente a microorganismos que afectan al pescado fresco y a verduras, se realizar\u00e1 el estudio de su incorporaci\u00f3n al envase de pl\u00e1stico, dentro del proyecto <a href=\"https:\/\/www.ainia.com\/ainia-news\/envasado-activo-nuevos-materiales-polimericos-y-sustancias-para-optimizar-su-eficiencia\/\">NOVOVASE<\/a> <\/strong>promovido por el <a href=\"http:\/\/www.ivace.es\/\"><strong>IVACE<\/strong><\/a> y financiado por los Fondos Feder.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong><a href=\"https:\/\/www.ainia.com\/\">AINIA CENTRO TECNOL\u00d3GICO<\/a><\/strong> y <strong>AIMPLAS<\/strong>\u00a0colaboran de forma conjunta en el proyecto NOVOVASE para identificar y profundizar en la interacci\u00f3n entre determinadas sustancias activas y los alimentos con el fin de desarrollar <strong><a href=\"https:\/\/www.ainia.com\/servicios-tecnologicos\/diseno-envases-activos\/\">envases activos<\/a> que aporten mayores garant\u00edas de calidad y seguridad alimentaria. <\/strong>En concreto, el proyecto se dirige a encontrar soluciones para el envasado activo de pescado fresco y verduras, unos de los alimentos cuya vida \u00fatil es m\u00e1s breve, <strong>de modo que se logre extender su conservaci\u00f3n inhibiendo el crecimiento de los microorganismos espec\u00edficos de su deterioro.<\/strong><\/p>\n<p style=\"text-align: justify;\">La primera etapa de este proyecto est\u00e1 consistiendo en la <strong>selecci\u00f3n de sustancias activas naturales <\/strong>que tienen actividad sobre el pescado fresco y las verduras. Para ello, se ha evaluado la actividad de varias sustancias <strong>procedentes de fuentes como el aceite de or\u00e9gano, ajo, romero, clavo y eugenol,<\/strong> frente a microorganismos como la <em><a href=\"https:\/\/www.ainia.com\/ainia-news\/detectar-salmonella-enteritidis-y-typhimurium-a-traves-de-nuevas-tecnicas-rapidas\">Salmonella<\/a><\/em>, el <em>E.coli <\/em>o la <em>Listeria <\/em>que inciden especialmente en el <strong>proceso de envasado del pescado y verduras frescas limitando su calidad y su\u00a0 vida \u00fatil. <\/strong>Se ha probado la exposici\u00f3n a estas sustancias tanto por contacto directo, como de manera indirecta a trav\u00e9s del espacio que rodea al producto envasado.<\/p>\n<p style=\"text-align: justify;\">Los primeros resultados de estas interacciones est\u00e1n siendo prometedores. Por ejemplo, s<strong>e ha comprobado c\u00f3mo existen microorganismos como la <em>Salmonella <\/em>para los que el contacto directo con determinadas sustancias activas es casi la \u00fanica v\u00eda para que se inactiven<\/strong>. Sin embargo, el<strong> <em>E. coli <\/em>y la <em>Listeria<\/em> se inactivan con los vapores que desprenden el aceite esencial de or\u00e9gano y el extracto de ajo. <\/strong><\/p>\n<p style=\"text-align: justify;\">La siguiente etapa del proyecto se centrar\u00e1 en <strong>estudiar la incorporaci\u00f3n de las sustancias activas al sistema de envasado con materiales pl\u00e1sticos <\/strong>como soluci\u00f3n extrapolable a una pr\u00e1ctica industrial. Para ello, <strong>se est\u00e1 evaluando la estabilidad t\u00e9rmica de estos aditivos y su posible protecci\u00f3n durante el proceso de transformaci\u00f3n<\/strong><\/p>\n<p style=\"text-align: justify;\">\u00a0<img decoding=\"async\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/12-Institucional-Color-72p.gif\" alt=\"\" width=\"372\" height=\"75\" \/>\u00a0<img decoding=\"async\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/feder.gif\" alt=\"\" width=\"150\" height=\"60\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tras una primera etapa en la que se ha estudiado la interacci\u00f3n de sustancias naturales frente a microorganismos que afectan al pescado fresco y a verduras, se realizar\u00e1 el estudio de su incorporaci\u00f3n al envase de pl\u00e1stico, dentro del proyecto NOVOVASE promovido por el IVACE y financiado por los Fondos Feder. \u00a0 AINIA CENTRO TECNOL\u00d3GICO [&hellip;]<\/p>\n","protected":false},"author":352,"featured_media":45776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[249],"tags":[],"tipo-documento":[],"class_list":["post-61461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-de-prensa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AINIA y AIMPLAS estudian utilizar or\u00e9gano, ajo o romero para desarrollar envases activos - AINIA<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AINIA y AIMPLAS estudian utilizar or\u00e9gano, ajo o romero para desarrollar envases activos - AINIA\" \/>\n<meta property=\"og:description\" content=\"Tras una primera etapa en la que se ha estudiado la interacci\u00f3n de sustancias naturales frente a microorganismos que afectan al pescado fresco y a verduras, se realizar\u00e1 el estudio de su incorporaci\u00f3n al envase de pl\u00e1stico, dentro del proyecto NOVOVASE promovido por el IVACE y financiado por los Fondos Feder. \u00a0 AINIA CENTRO TECNOL\u00d3GICO [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-y-aimplas-estudian-utilizar-oregano-ajo-o-romero-para-desarrollar-envases-activos\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2013-12-10T16:32:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T15:14:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/novobase-1.jpg\" 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