image©iStockphoto.com
FOR
Image credit: UQ
Fo d thought
Dr Heather Shewan said the spray contains a protein that allows it to remain active on surfaces.
Anti-COVID cleaning surface spray with commercial potential A rundown of the Future Proteins conference Over 240 visitors from around the world recently convened at MULTIVAC headquarters to participate in the Future Proteins conference. What united them was their interest in food products from alternative protein sources, such as camembert made from cashew milk, shrimp made from soya and cutlets made from chickpeas. These food products are often delicate and have to be processed and packaged very gently. A full program, supported by the Industry Association of Alternative Protein Sources (BALPro) was offered to visitors by the organisers, MULTIVAC and Handtmann. The program included presentations by speakers from science, research and industry, followed by podium discussions on subjects such as product trends, opportunities for market positioning and ways of reducing the CO2 footprint of packaging over the entire life cycle. Harald Suchanka, CEO of Handtmann, said the visitors appreciated the opportunities for networking and the solutions presented at the event. The Meet the Experts format, where more than 60 experts were available for half an hour of individual discussion with the conference participants, was also popular. The conference had a practical aspect in its deep dive sessions, which gave visitors the opportunity to observe machines and lines at work. The demonstrations ranged from semiautomatic individual machines right up to fully automatic industrial-scale line solutions from MULTIVAC and Handtmann, all of which featured the processing and packaging of sliced, minced and formed products, as well as other items such as convenience foods and spreads. “We have now completed more than 100 projects in the alternative proteins sector,” said Klaus Deniffel, Project Manager for Alternative Proteins at MULTIVAC. “Each individual solution is configured independently, so that every manufacturer is supported during the challenges in their transformation of proteins.”
8
March/April 2023
A team led by Dr Heather Shewan from the University of Queensland’s School of Chemical Engineering set out to create a spray for use on various surfaces to kill COVID-19 and bacteria such as E. coli and staphylococcus aureus. The spray contains a protein that allows it to stick to surfaces and remain effective for 24 hours and is being assessed by the Therapeutic Goods Administration for commercial cleaning use. “We used hydrolysed gelatine which essentially helps create a thin film that allows the spray to stick on surfaces and can stay there for at least a day and potentially longer,” Shewan said. “This durability means it is effective over a longer period than a standard cleaner and has the potential to be used in high-use areas such as in public transport, kitchens, hotels, retail outlets, hospitals and public areas.” The research has been undertaken in partnership with Australian cleaning product manufacturer OzKleen, with the protein supplied by Beaudesert company GELITA Australia. Shewan enlisted the help of virologist Dr Kirsty Short and microbiologist Dr Deirdre Mikkelsen to provide the multidisciplinary expertise required. The team used several methods to test the spray, which is claimed to be cost-effective to manufacture and not harmful to the environment. “In one test we sprayed glass surfaces with the cleaner and let it dry on the surface, and after 24 hours we added the COVID virus and further testing showed it did not survive,” Short said. “We also conducted other tests that showed even after rinsing surfaces with water, the spray significantly reduced the amount of virus that was able to survive on stainless steel.” OzKleen CEO Mark Quinn said the spray would be manufactured and produced in Queensland and potentially exported across the world. Queensland Innovation Minister Stirling Hinchliffe said the research was made possible through an Advance Queensland Industry Fellowship grant of $90,000 and the product is gaining international attention.
www.foodprocessing.com.au
