The Center of Bioimmobilization and Innovative Packaging Materials (CBIMO) is an interdisciplinary group of specialist working on:
- innovative biofunctional plant-based foods and food additives (Project NCBR Lider XI ProBioVege);
- bioimmobilization of compounds and cells for different applications (food additives, biotechnology, microbiology, packaging materials);
- formation, characterization of biodegradable materials and microencapsulation of bioactive substances for different industrial applications;
- active and intelligent packaging systems (active compounds and antimicrobial properties, nanomaterials and nanotechnologies).
CBIMO is involved in many international and national projects as well as research grants, contributing its experience in the development of innovative, environmentally friendly solutions with potential for inudstrial applications. CBIMO cooperates with business partners from different sectors – including biotechnology, food sector, food additives, active compounds, packaging, etc. The CBIMO research infrastructure includes well equipped laboratories with SEM, microscopy (stereoscopic, fluorescent), and facilities for OTR and WVTR determination, ultrasonic homogenization, HPLC, climatic chambers, bioreactors, FTIR and Raman spectroscopies, microplate readers (UV-Vis, fluorescence, luminescence, ELISA), particle size distribution, rheology, spray-drying, antimicrobial properties determination, micro and nano-encapsulation, simulation of biodegradation, simulation of gastrointestinal tract.
The expertise offered includes:
- development and characterization of innovative plant-based fermented foods and dairy analogues (yogurt, kefir, cheese, probiotic drinks, kombucha, beer, beverages and snacks);
- microbiological, composition, physicochemical (texture, colour, sensory assessment), and bioactivity (antioxidant, antimicrobial, anti-inflammatory) analyses of food products;
- study of the impact of selected products on the enzymes involved in civilization diseases (obesity, hypertension, diabetes);
- application of spray-drying and freeze-drying technologies to obtain reconstituted plant milks enriched with live probiotic bacteria;
- determination of the ability to inhibit the growth, biofilm formation and virulence factors of pathogenic bacteria;
- analysis of the probiotic effect of lactic acid bacteria in the human intestinal microbial ecosystem simulator (SHIME);
- determination of bioactive compounds by high-performance liquid chromatography (HPLC);
- plant extracts as emulsifying agents and emulsions stabilizers, spray-dried and reconstituted emulsions.
The group is interested in cooperation in:
- plant-based fermented foods;
- functional and bioactive foods;
- dairy alternatives;
- natural emulsions stabilizers;
- natural food additives;
- spray drying technologies;
- biotranformation of plant materials;
- plant biomass valorization.
Thematic area - Cluster in Horizon Europe: 6. Food, Bioeconomy, Natural Resources, Agriculture and Environment