Project - ENZYCOAT

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Project - ENZYCOAT

Project start 25.02.2008. Expected completion 31.12.2010.

The project is completed. 

ENZYCOAT is focused on the development of active and intelligent package materials to ensure monitoring and indication of food freshness, based on nano- and enzymatically modified materials. This project will develop active barrier coatings for application on paper, board and plastics in order to get environmentally friendly active packaging based on a combination of nano and enzyme technology.

Certain enzymes have been shown to improve the shelf life of packed food, acting as oxygen scavengers. Our approach is to use water-borne dispersion coatings filled with enzymes immobilized on nano or sub-micron particles or on the latex particles. I.e. the coatings will be based on environmentally friendly water-borne dispersion coatings.

In the first place the nano or sub-micron particles will be silica or titanium dioxide in combination with calcium carbonate. The nano and submicron concept comes from the size of the minerals and latex as well as the coated layers that will be created to contain mesoporous structures or similar bi-modular structures in order to optimize the enzymatic reactions. In addition nanoencapsulation will be used as one new innovative tool to control the activity and in order to make the enzymes operative under harsh conditions. The nano dimension of the project comes also from the fact that the enzymes themselves are of nanometer dimension.

Enzycoat II is divided into five Work Packages
1. Production of coated sheets and films. The enzyme should be immobilized in the nano or meso porous structure (incl. controlled diffusion of the substrate). One challenge will be to produce layers with retained enzymatic active in an up-scaled process.

2. To investigate the possibility to interface dispersion coated enzymes and actively control safety and display formation and degradation of sensory active compounds. Sensors based on the enzymatic technology for food quality will be developed

3. Optimized packaging material and optimized packaging solutions for food applications. Different types of food (e.g. dry, semi-dry, and wet) have different packaging solutions. In this work package shelf life tests will be performed and related to the oxygen consumption.

4. Toxicology and health aspects will be studied. The new packages will be evaluated in terms of the European legalisation.

5. Dissemination and communication


  • Nordic Innovation centre 
  • EU
  • Karlstad University
  • The Swedish Institute for Food and Biotechnology, SIK
  • The Danish Technological Institute
  • Norconserv AS
  • Technological Institute of Iceland - IceTec
  • Technical University of Tampere
  • Borealis A/S
  • Novozymes A/S
  • Stora Enso Skoghall AB
  • Kemira Oyj
  • Fraunhofer-Institut für Grenzflächen und Bioverfahrenstechnik
  • Rohm and Haas France
  • Danone Biscuits Division