When Nanotech Meets AI – Fluoink’s Smart Approach to Food Safety

A Tunisian Research Initiative Combines Ancient Wisdom with Cutting-Edge Science

Food spoilage is one of humanity’s oldest challenges. Despite refrigeration and modern preservation methods, the journey from farm to fork remains perilous, particularly for fresh produce, fish, and vegetables transported across long distances. Pathogenic microorganisms flourish during transit and storage, compromising both nutritional quality and consumer safety. The global food industry has long sought solutions that preserve freshness without resorting to synthetic chemicals that consumers increasingly reject.

Now, Fluoink is taking part in a groundbreaking collaborative research programme from Tunisia is approaching this age-old problem with an innovative solution: nano-encapsulated probiotics and prebiotics, optimised through machine learning.

The Challenge: Food Safety in a Globalised World

The agricultural sector faces a fundamental tension. On one hand, urbanisation and globalisation demand that food travels further than ever before. On the other, consumers want products that are fresh, nutritious, and free from chemical preservatives. Traditional preservation methods often fall short, either failing to prevent microbial contamination or introducing compounds that alter taste, texture, or safety profiles.

Prof. Riadh Ben Salah and his team at the Centre for Biotechnology of Sfax, University of Sfax, have identified this as more than just a technical challenge. It’s a matter of food security and environmental sustainability.

The Solution: Intelligent Bio-Preservation

The research programme, titled “Bio-Conservation of Foods Through Nanoparticles Incorporating Probiotics and Prebiotics, Optimised by Machine Learning,” represents a convergence of several cutting-edge technologies.

Before exploring the technology, it’s worth understanding the biological foundation. Probiotics are beneficial live microorganisms that, when applied to food surfaces, compete with pathogenic bacteria for nutrients and space. They produce antimicrobial compounds such as organic acids, bacteriocins, and hydrogen peroxide that inhibit the growth of spoilage organisms and foodborne pathogens. Essentially, probiotics create a protective biological shield on food surfaces.

Prebiotics complement this approach by providing selective nutrition that promotes the growth of beneficial microorganisms whilst inhibiting pathogens. These non-digestible food components (typically certain fibres and oligosaccharides) act as targeted fuel for the good bacteria, helping them establish dominance over harmful microbes.

When probiotics and prebiotics are combined strategically, they create what’s known as a “synbiotic” system. This term describes formulations where the prebiotic component specifically supports the probiotic strain, creating a synergistic effect that’s greater than either component alone. In food preservation, synbiotics offer enhanced antimicrobial activity, improved stability, and longer-lasting protection compared to using probiotics in isolation.

1. Nano-Encapsulation Technology

Rather than applying probiotics directly to food surfaces where they can lose viability, the team is developing nanoparticle delivery systems that protect these beneficial microorganisms whilst enhancing their effectiveness. This nano-scale approach dramatically improves the stability and targeted release of probiotics.

2. Synbiotic Formulations

Building on the synbiotic principle described above, the project goes beyond simple probiotic applications by strategically pairing specific probiotic strains with complementary prebiotics. This creates optimised combinations where the prebiotics nourish and enhance the probiotics’ antimicrobial effectiveness, amplifying their protective effects against food spoilage and pathogenic contamination.

3. Machine Learning Optimisation

Here’s where the project becomes particularly innovative. Traditional research approaches would test countless combinations through trial and error. Instead, this team is employing machine learning algorithms to predict optimal formulations, identifying the most effective probiotic-prebiotic combinations and nano-encapsulation parameters far more efficiently than conventional methods.

4. Active Packaging Integration

The research doesn’t stop at direct application to foods. The team is developing active packaging materials that incorporate these nano-encapsulated synbiotics, creating intelligent packaging that actively preserves food quality throughout the supply chain.

Research Approach and Methodology

The project spans three years and involves a collaborative network across multiple research laboratories in Tunisia:

Laboratory of Microbial Enzyme Biotechnology and Biomolecules (LR15CBS06): Leading the probiotic and prebiotic development work

Laboratory of Plant Biotechnology Applied to Crop Improvement (LR15CBS03): Contributing plant-based biomolecule expertise

Laboratory of Ceramic, Composite and Polymer Materials (LR/01/ES-25): Focusing on the nanomaterial development and characterisation

This multi-disciplinary approach combines microbiology, biotechnology, materials science, nanotechnology, and artificial intelligence, reflecting the complex, systems-level thinking required to solve real-world food safety challenges.

Expected Outcomes and Applications

The research programme targets three specific deliverables:

  1. Characterised Nanoparticle Formulations: Comprehensive technical and biological property data for nano-encapsulated probiotics, with machine learning models predicting optimal formulations for different applications.
  2. Optimised Synbiotic Combinations: Validated probiotic-prebiotic partnerships that demonstrate superior performance in preventing microbial contamination whilst maintaining food quality.
  3. Application Protocols: Practical implementation guidelines for both direct application and active packaging integration, specifically tested on high-value products including fish, vegetables, and fruits.

Broader Implications

This research addresses several United Nations Sustainable Development Goals simultaneously:

Food Security: By reducing spoilage, the technology could significantly decrease food waste whilst extending the availability of fresh, nutritious foods to underserved populations.

Environmental Sustainability: Natural bio-preservation reduces reliance on synthetic chemical preservatives and could decrease the energy requirements for cold-chain storage.

Economic Development: The technology has clear commercialisation potential, particularly in regions with developing food infrastructure where conventional preservation methods prove challenging or costly.

Public Health: Reducing pathogenic contamination in the food supply directly impacts consumer safety, whilst the use of probiotics may provide additional health benefits.

From Research to Real-World Impact

What makes this project particularly promising is its practical orientation. Rather than remaining confined to laboratory benches, the research specifically targets implementation pathways. The active packaging approach offers a scalable solution that could integrate into existing food supply chains with minimal disruption.

The machine learning component accelerates what would traditionally take years of iterative testing, potentially bringing solutions to market faster. This matters in an industry where technological adoption often lags behind scientific capability.

The Bigger Picture: Platform Technology for Multiple Applications

Whilst the current research focuses on food preservation, the underlying platform (nano-encapsulated probiotics optimised by artificial intelligence) has applications far beyond the initial scope. Similar approaches could address:

This multiplicity of potential applications is characteristic of truly innovative research: solving one problem whilst creating tools that address many others.

Looking Forward

With a budget of 300,000 Tunisian Dinars and a three-year timeline, this collaborative research programme represents significant investment in Tunisia’s scientific capabilities and its agricultural sector’s future. The project engages multiple research levels, from master’s students through to post-doctoral researchers, building capacity whilst pursuing innovation.

In a world increasingly concerned about sustainable food systems, chemical-free preservation, and supply chain resilience, research like this isn’t merely academic. It’s essential. By combining the beneficial properties of probiotics with the precision of nanotechnology and the predictive power of machine learning, Prof. Ben Salah’s team is demonstrating how fundamental research translates into practical solutions for global challenges.

The ancient practice of food preservation meets 21st-century technology. That convergence might just help feed the world safely, sustainably, and naturally.

This research programme is funded through Tunisia’s Collaborative Research Programme (PRC) 2025 initiative, coordinated by the Direction Générale de la Recherche Scientifique under the Ministry of Higher Education and Scientific Research.

Fluoink’s Role in the Technology Transfer Ecosystem

Fluoink is bridging the gap between laboratory research and commercial reality. Through partnerships with Tunisian academic institutions including ENIS, ENIM, and FSS, alongside MOBIDOC Green Post-Doc collaborations, Fluoink translates complex nanotechnology into market-ready antimicrobial solutions.

The technology transfer challenge isn’t just technical—it requires navigating regulatory approval, manufacturing scale-up, and commercial partnerships. Fluoink’s platform approach across textiles, medical devices, environmental solutions, and food safety (BactiCleaner MH72) demonstrates how research breakthroughs become real-world applications. This synergy between academic excellence and commercial expertise is essential for moving innovations from laboratory benches to the industries and consumers who need them.