Σ! 9547 FLAVO-PYRA-TECH

Advanced Natural Food Flavours based on Sustainable Technology of Pyrazines

Project director: ing. PETRU BARZAN, petrubarzan@gmail.com

Responsible for the project Expergo Business Network: ing. CATALIN BILBIE, catalin@expergo.ro

Responsible for the project Aromatics: ec. IOAN CORIOLAN BURZO, ionel@aromatics.ro

Responsible for the project CCO-CDN: Dr. FLORINA TEODORESCU, florina.teodorescu@gmail.com

Responsible for the project IP Braganca: Prof. ISABEL FERREIRA, iferreira@ipb.pt

Responsible for the project Queijaria Vaz: ing. VAZ ARMENIO, armenio.vaz@sapo.pt

Project Summary:

Pyrazines are substances containing N-heterocyclic bonds and they have applications in the food, cosmetic and pharmaceutical industries. Pyrazines are the main ingredients in food flavors (fruit, vegetable and wine flavors) and are used in pharmaceuticals as active substances, growth inhibitors of E. coli, therapeutic drugs for cardiovascular relaxation and uterine muscles, anti-aggregation and analgesic drugs, etc.

FLAVO-PYRA-TECH project aims to obtain new natural flavors for food industry. The most used flavors are those with a sensory profile of chocolate, caramel, coffee, but most are flavors of synthesis. Specialized companies seek to replace synthetic flavors with natural flavors. Such a natural source is the mixture of pyrazines. The project aims at extracting and enriching pyrazine mixtures from a raw material called „fusel oil”, which is a product obtained from agricultural residues (from beets and cane, fruits, cereals, etc.).

The technology to be developed in the project is based on efficient extraction and enrichment of blends using the liquid membrane extraction technique (SLM). The SLM system is a „sandwich” with two different channels (donor and acceptor) and a liquid membrane placed between the two channels. The pyrazine components will be extracted and enriched into the acceptor channel directly from the sample (donor channel), based on the solubility difference of the analyte, between the aqueous and organic phases. Two ways are used to integrate new natural flavorings into food: a direct insert (liquid phase) and an encapsulation (solid phase). It will thoroughly analyze and source the biomass from which the fusel oil will be extracted, especially microbiological conditions.

The partnership includes organizations from Romania and Portugal with solid expertise in natural flavors, sensorial analysis, organic extraction, encapsulation and insertion into foods.

Project activities in 2017-2018

Project activities in 2019

Project activities in 2020

Final Report

Project development:

6th International Conference and Exhibition on Materials Science and Chemistry, period 17-18 may 2018, Rome, Italy.
Poster Roma, Italia

XXXV National Chemistry Conference, period 02-05 october 2018,Călimăneşti-Căciulata, Romania.
Poster Călimăneşti-Căciulata

9th International Conference of the Chemical Societies of the South-Eastern European Countries, period 8-11 may 2019, Târgoviste, Dâmbovița
Poster Târgoviste

„Catalytic activity of mixed oxides derived from LDH in the synthesis of methylpyrazine: a comparative study”, 13th Students’ Congress of SCTM, Skopje, Macedonia, 19-21 september 2019
Presentation – Skopje

„Alkylpyrazines synthesis over Zn/Al mixed oxide obtained by mechanochemical method”, International Conference “Achievements and Perspectives of Modern Chemistry”, Chișinău, Republica Moldova, 9-11 october 2019
Poster Chisinau

A new approach for Natural Active Principles Concentration – Supported Liquid Membrane extraction technique
Poster Supported Liquid Membrane extraction technique