{"id":72293,"date":"2023-03-01T00:00:00","date_gmt":"2023-03-01T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/prevencpack\/"},"modified":"2023-03-01T00:00:00","modified_gmt":"2023-03-01T00:00:00","slug":"prevencpack","status":"publish","type":"transparencia","link":"https:\/\/ainia.endesarrollo.pro\/en\/transparencia\/prevencpack\/","title":{"rendered":"PREVENCPACK"},"content":{"rendered":"

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Objective<\/h2>\n

The general objective of the project is to develop edible formulations (edible coatings) based on a common base formulation, not previously used in packaging (alternative proteins or polysaccharides), which can be modified to adapt it to the requirements of three applications: (1) functional edible coatings on foods, (2) coatings for packaging materials and (3) edible packaging. The three applications seek to promote the reduction of the use of packaging materials derived from fossil raw materials that are highly persistent when they become waste. <\/p>\n

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Activities<\/h2>\n
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  1. State of the art of procedures and formulation of edible coatings and packaging and review of the regulatory framework.<\/li>\n
  2. Experimental preparation of edible coating and packaging formulations.<\/li>\n
  3. Preparation of edible coatings and packaging. Application on substrate and\/or packaging. <\/li>\n
  4. Evaluation of the value provided to the shelf life of foods through the use of edible coatings and packaging.<\/li>\n
  5. Communication and dissemination of the project<\/li>\n
  6. Transfer and promotion of results<\/li>\n<\/ol>\n

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    Dissemination\/Transfer<\/h2>\n