Consernat Project. Innovative formulation of natural preservatives for the production of healthy corn tortillas.

Among the new forms of preservation, there is great interest in the use of so-called natural antimicrobials as possible substitutes for traditional chemical preservatives, and there are numerous studies on the antimicrobial activity of spices, herbs and plants, or their extracts. DOMCA has participated in the CONSERNAT project, which aims at the total or partial substitution of synthetic preservatives, more specifically benzoic acid and fumaric acid, currently used in the production of tortillas, by natural alternatives obtained from agri-food by-products, without affecting their appearance or organoleptic characteristics. Throughout the project, micro-organisms responsible for the deterioration of corn pancakes have been isolated and identified, and different natural compounds with potential inhibitory capacity against these micro-organisms have been selected and tested for their efficacy.“in vitro”The aim is to select the most suitable ones and establish the necessary dose of compounds for their subsequent addition to the manufacturing process of corn pancakes and other food matrices, analysing both microbiological contamination and organoleptic properties. The CONSERNAT project has also involved the company PICSA de México Internacional and the TECNALIA Technology Centre. The project has been funded by the Centre for the Development of Industrial Technology (CDTI) in the call INNOGLOBAL MEXICO (EXP - 00102409 / INNO-20171081) with a grant of 162,572 euros.