• The project led by Dr Silvia Matiacevich, professor at the Department of Food Science and Technology of the Technological Faculty, seeks to renew food industry by developing a compound with antimicrobial and antioxidant properties to prolong shelf life of dairy products. The project is funded through a Fondecyt Regular project 2016.

Nowadays, fresh, healthy and natural food consumption has increased, particularly, the intake of dairy products. According to the Chilean Bureau for Agricultural Studies and Policies (ODEPA; in Spanish), in 2013 the intake per capita was 146.5 liter, a national record in the country. 

However, these products require additives for their preservation that are not always natural and that do not allow a balanced and healthy diet.

In this context, Dr Silvia Matiacevich, professor at the Department of Food Science and Technology of the Technological Faculty; Dr Rubén Bustos, professor at the Department of Chemical Engineering of the Faculty of Engineering, and students at both units formed an interdisciplinary research team that will work on the study “Prolonged release of natural active compounds for improving shelf life of a dairy food matrix: Effect of structure obtained by different encapsulation process”. The project is funded by a Fondecyt Regular project (1160463) and it seeks to find a new active compound to preserve dairy products by means of nanotechnology. 

“We want to develop a new active ingredient with antimicrobial and antioxidant properties for dairy foods, in such a way that the compound has a prolonged release during storage, extending the product’s shelf life,” Dr Matiacevich says.

With this in mind, the researchers intend to study how the structure generated in this active ingredient- a powder developed through two different techniques- modifies its prolonged release in time in a real matrix,” she adds.

Food innovation and collaborative work

The objective of the study is to evaluate the effect of the structure obtained through “different encapsulation processes in prolonged release during storage of an encapsulated active agent,” in order to prolong the shelf life of a milk-based food matrix.

“By using encapsulation processes it is possible to obtain nanometric-sized particles, so the principles of nanotechnology are involved in this development,” favoring the compound prolonged release,” Dr Rubén Bustos, co-researcher of this study, says.

Food innovation research has increased worldwide. In Latin America, there are several research groups. For example, there are centers in Argentina, Colombia and Brazil, which professionals will collaborate in this project.

According to Dr Matiacevich, the main contribution of this study lies in that they will work directly with foods, so the study will not only provide basic knowledge but it will be applied to a real matrix.

For his part, Dr Bustos stresses the importance of their work with nanotechnology by saying: “At some point, microencapsulated ingredients were the greatest breakthrough, but now we will work with nanoencapsulated compounds, with much smaller and innovative structures.”

For the research team, the most important fact in relation to this project is that it involves the collaborative work of two departments of two different faculties of Universidad de Santiago de Chile. They also value the support of the Vice Presidency of Research, Development and Innovation, and the collaborative work with national and foreign universities. 

Translated by Marcela Contreras