In addition, sulphur dioxide has strong antimicrobial capacity and preserves against microbial spoilage. "The SO2SAY project will develop a strategy to replace the application of sulphur dioxide or its salts for almost all food products" explains coordinator Hauke Hilz. "An important aspect for food applications is the preservation of the sensory quality and shelf-life of the SO2-free products."
EU-funded project starts research on replacement of sulfites in food
Nine partners from four European countries and Israel start their work on SO2SAY, a three year EU-funded project with a total budget of 4.5 mio €, thereof 3 mio € funding, with a kick off meeting in Bremerhaven, Germany. The project, coordinated by ttz Bremerhaven, will combine research on innovative SO2 replacing agents, mild processing steps and packaging technologies. ttz Bremerhaven (DE), Campden BRI (UK), Wageningen University (NL), University of Bonn (DE), Fundacion Leia (ES), Gemüse Meyer (DE), Biurko Gorri (ES), Ekolo (ES) and Frutarom (IL) defined to increase food quality, to reduce health risks for consumers as well as to increase the competitiveness of European SMEs in the food and drink industry on the global market as their main strategic objectives.
Sulphur dioxide (SO2) is traditionally used as antioxidant and preservative in fruit and vegetable products, dried fruits, snack products and wine. The main advantage of SO2 is the combination of antioxidative activity with its ability to inhibit polyphenol oxidase, which is catalysing browning of food products. Furthermore, sulphur dioxide acts as food preservative preventing microbial growth. However, SO2 and sulphites strongly reduce vitamin B1 uptake. Reduced uptake of this vitamin can lead to several health problems such as chronic headache and disturbance of the memory. Food is the main source for the uptake of sulphur dioxide.
A special risk group is the group of asthma patients. Sulphites are promoting attacks of asthma. For these patients an intake of less than 10 mg sulphite might be enough to provoke an asthma attack.
"Considering these facts, the application of SO2 in food products has to be avoided by novel processing technologies or replaced by different, healthier additives", knows Hauke Hilz. "This will promote Food Quality and Safety as well as consumer's Quality of Life".
Three approaches are followed to finally replace SO2 and sulphites in food:a. Reduction of oxygen contact of the food producs e.g. by modified atmosphere packaging or by edible coatings for fruits and vegetables,
ttz Bremerhaven is an innovative provider of research services and operates in the field of application-oriented research and development. Under the umbrella of ttz Bremerhaven, an international team of proven ex-perts are working in the areas of food technology and bioprocess engineering, analytical science as well as water, energy and land use management, health systems, and administration and software.Contact:
Britta Rollert | idw
It don't mean a thing if the brain ain't got that swing
28.07.2015 | University of California - Berkeley
MSU scientists set sights on glaucoma medication to treat TB
24.07.2015 | Michigan State University
Researchers have developed an ultrafast light-emitting device that can flip on and off 90 billion times a second and could form the basis of optical computing.
Joint BioEnergy Institute study identifies bacterial protein that is key to protecting rice against bacterial blight
A bacterial signal that when recognized by rice plants enables the plants to resist a devastating blight disease has been identified by a multi-national team...
Researchers in the Cockrell School of Engineering at The University of Texas at Austin are one step closer to delivering smart windows with a new level of energy efficiency, engineering materials that allow windows to reveal light without transferring heat and, conversely, to block light while allowing heat transmission, as described in two new research papers.
By allowing indoor occupants to more precisely control the energy and sunlight passing through a window, the new materials could significantly reduce costs for...
Argonne scientists used Mira to identify and improve a new mechanism for eliminating friction, which fed into the development of a hybrid material that exhibited superlubricity at the macroscale for the first time. Argonne Leadership Computing Facility (ALCF) researchers helped enable the groundbreaking simulations by overcoming a performance bottleneck that doubled the speed of the team's code.
While reviewing the simulation results of a promising new lubricant material, Argonne researcher Sanket Deshmukh stumbled upon a phenomenon that had never been...
A NASA camera on the Deep Space Climate Observatory (DSCOVR) satellite has returned its first view of the entire sunlit side of Earth from one million miles away.
The color images of Earth from NASA's Earth Polychromatic Imaging Camera (EPIC) are generated by combining three separate images to create a...
23.07.2015 | Event News
10.07.2015 | Event News
25.06.2015 | Event News
28.07.2015 | Life Sciences
28.07.2015 | Materials Sciences
28.07.2015 | Ecology, The Environment and Conservation