Non-Thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables

Project Information

SHEALTHY

Grant agreement ID: 817936

DOI 10.3030/817936

Project closed

EC signature date 23 April 2019

Start date 1 May 2019

End date 31 October 2023

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 6 955 758,74

EU contribution € 6 955 758,74

Coordinated by

ENCO SRL
Italy

Deliverables

Documents, reports (7)

Report on the legislative framework according to food law applicable to the resulting prototypes

Detailed evaluation of legal requirements applicable to the development particularly novel foods and food contact materials regulations within the framework defined by the general Food Law will be presented in this deliverable

Report on the marker compounds identified in F&V by-products & coproducts

Report about the determination of marker compounds in F&V by-products & coproducts identified by different analytical approaches.

Report on technology choices and selected pilot process for WP4

Methodologies and results of selected feedstocks and targeted products including preliminary process layout to be scaled in WP4

Analysis of consumers’ needs and expectations

Report detailing consumers knowledge, preferences and expectations for minimally processed vegetables in EU countries

Definition and design of an optimised logistics chain

Report including the definition of the new milk run collection routes the shared warehouses network and their optimal location the technologies used to monitor and control the stock and finally a list of strategies for collaborative online sales

Communication Plan

Written report including detailed communication intention and strategy.

Report on technological conditions of bioactive compounds extraction, purification/concentration

The report details the optimised extraction purificationconcentration processes of bioactive compounds from FV byproducts coproducts The report will include an assessment on the efficacy of biological activities of obtained extracts and their bioaccessibility

Publications

Peer reviewed articles (21)

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities.

Author(s): Soumi De-Montijo-Prieto; María del Carmen Razola-Díaz; Ana María Gómez-Caravaca; Eduardo Guerra-Hernández; Maria Jimenez-Valera; Belén García-Villanova; Alfonso Ruiz-Bravo; Vito Verardo
Published in: Biology, Issue 2, 2021, ISSN 2079-7737
Publisher: MDPI
DOI: 10.3390/biology10111091

ADVANCED TECHNOLOGIES FOR THE IMPROVEMENT OF NUTRITIONAL AND ORGANOLEPTIC QUALITY OF FOOD PRODUCTS

Author(s): C. Rodríguez Pérez; V. Verardo
Published in: Annals of Nutrition and Metabolism, Issue 02506807, 2020, ISSN 0250-6807
Publisher: S. Karger AG
DOI: 10.1159/000516567

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Author(s): Xiao Song, Paola Pendenza, María Díaz Navarro, Elisa Valderrama García, Rossella Di Monaco, Davide Giacalone
Published in: Foods, Issue 9/12, 2020, Page(s) 1732, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods9121732

Response surface methodology for the optimization of flavan-3-ols extraction from avocado by-products via sonotrode ultrasound-assisted extraction

Author(s): María del Carmen Razola-Díaz, Vito Verardo, Eduardo Jesús Guerra-Hernández, Belén García-Villanova Ruiz, Ana María Gómez-Caravaca
Published in: Antioxidants, Issue Monthly, 2023, ISSN 2076-3921
Publisher: MDPI
DOI: 10.3390/antiox12071409

Establishment of a Sonotrode Ultrasound Assisted Extraction of Phenolic Compounds from Apple Pomace

Author(s): María del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Ana María Gómez-Caravaca , Vito Verardo
Published in: Foods, Issue Monthly, 2022, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11233809

Improving physical properties of sodium caseinate based coating with the optimal formulation: effect on strawberries respiration and transpiration rates

Author(s): Miele, N.A., Volpe, S., Torrieri, E., Cavella, S.
Published in: Journal of Food Engineering, 2022, ISSN 1873-5770
Publisher: Elsevier
DOI: 10.1016/j.jfoodeng.2022.111123

Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel

Author(s): Marina Giello, Stefania Volpe, Giuseppina Sequino, Francesca De Filippis, Francesco Villani, Elena Torrieri
Published in: Food Packaging and Shelf Life, Issue Monthly, 2023, ISSN 2214-2894
Publisher: Elsevier BV
DOI: 10.1016/j.fpsl.2023.101111

Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Author(s): María del Carmen Razola-Díaz; Eduardo Guerra-Hernández; Celia Rodríguez-Pérez; Ana María Gómez-Caravaca; Belén García-Villanova; Vito Verardo
Published in: Foods, Issue 5, 2021, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10051120

Specific microbial communities are selected in minimally processed fruit and vegetables according to the type of product

Author(s): Sequino, G., Valentino, V., Torrieri, E., De Filippis, F.
Published in: Foods, Issue Monthly, 2022, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11142164

Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins

Author(s): Antonietta La Storia, Fabio Angelo Di Giuseppe, Stefania Volpe, Veronica Oliviero, Francesco Villani, Elena Torrieri
Published in: Food Hydrocolloids, Issue 108, 2020, Page(s) 105959, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2020.105959

Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures

Author(s): Marika Valentino, Stefania Volpe, Silvana Cavella, Paolo Masi, Elena Torrieri
Published in: Food Packaging and Shelf life, Issue Monthly, 2023, ISSN 2214-2894
Publisher: Elsevier BV
DOI: 10.1016/j.fpsl.2023.101137

FINUT abstracts

Author(s): Celia Rodriguez Perez - Advanced technologies for the improvement of nutritional and organoleptic quality of food products
Published in: Annals of Nutrition and Metabolism, Issue 76/4, 2020, Page(s) 1-231, ISSN 0250-6807
Publisher: S. Karger AG
DOI: 10.1159/000511826

New Insight on Phenolic Composition and, Evaluation of Vitamin C and Nutritional Value of Smoothies Sold in Spanish Market

Author(s): María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Vito Verardo
Published in: Molecules, Issue Monthly, 2022, ISSN 1420-3049
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules27238229

Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products : Evidence from a 4-country study in Europe

Author(s): Xiao Song; Lone Bredahl; Maria Diaz Navarro; Paola Pendenza; Isidora Stojacic; Simona Mincione; Giustina Pellegrini; Oliver K. Schlüter; Elena Torrieri; Rossella Di Monaco; Davide Giacalone
Published in: Food Research International, 2022, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/j.foodres.2022.110975

Recent developments in extraction and encapsulation techniques of orange essential oil

Author(s): María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Vito Verardo
Published in: Food Chemistry, 2021, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2021.129575

Effect of ferulic acid derivative concentration on the release kinetics, antioxidant capacity, and thermal behaviour of different polymeric films

Author(s): Muhammad Rehan Khan, Sami Fadlallah, Antoine Gallos, Amandine L. Flourat, Elena Torrieri, Florent Allais
Published in: Food Chemistry, Issue Monthly, 2023, ISSN 1873-7072
Publisher: Elsevier

Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Author(s): Qiushuang Song, Christina J.Birke Rune, Anette K. Thybo, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone
Published in: Food Science & Technology, Issue Monthly, 2023, ISSN 1096-1127
Publisher: Elsevier
DOI: 10.1016/j.lwt.2022.114303

Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity

Author(s): Beatriz Martín-García; Soumi De Montijo-Prieto; Maria Jiménez-Valera; Alegría Carrasco-Pancorbo; Alfonso Ruiz-Bravo; Vito Verardo; Ana María Gómez-Caravaca
Published in: Antioxidants, Issue 20763921, 2022, ISSN 2076-3921
Publisher: MDPI
DOI: 10.5281/zenodo.7230025

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Author(s): Marika Valentino, Stefania Volpe, Fabio Angelo Di Giuseppe, Silvana Cavella, Elena Torrieri
Published in: Coatings, Issue 10/8, 2020, Page(s) 706, ISSN 2079-6412
Publisher: MDPI
DOI: 10.3390/coatings10080706

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Author(s): Muhammad Rehan Khan; Stefania Volpe; Marika Valentino; Nicoletta Antonella Miele; Silvana Cavella; Elena Torrieri
Published in: Coatings, 2021, ISSN 2079-6412
Publisher: MDPI
DOI: 10.3390/coatings11080899

Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics

Author(s): Muhammad Rehan Khan, Stefania Volpe, Emiliano Salucci, Muhammad Bilal Sadiq, Elena Torrieri
Published in: Journal of Food Engineering, Issue Monthly, 2022, ISSN 1873-5770
Publisher: Elsevier
DOI: 10.1016/j.jfoodeng.2022.111190

Conference proceedings (8)

ADVANCED TECHNOLOGIES FOR THE IMPROVEMENT OF NUTRITIONAL AND ORGANOLEPTIC QUALITY OF FOOD PRODUCTS

Author(s): C. Rodríguez Pérez; V. Verardo
Published in: Fundación Iberoamericana de Nutrición (FINUT) Conference 2020 Virtual Conference, October 2020: Abstracts, Issue Annals of Nutrition and Metabolism, 2021, ISSN 0250-6807
Publisher: KARGER
DOI: 10.5281/zenodo.7022609

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-product.

Author(s): María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Celia Rodríguez-Pérez, Ana María Gómez-Caravaca, Belén García-Villanova and Vito Verardo
Published in: Proceedings, 2020
Publisher: MDPI
DOI: 10.3390/foods_2020-07691

Set-up of sonotrode based extraction to recover phenolic compounds from olive leaves

Author(s): Beatriz Martín García, Alegría Carrasco-Pancorbo, Vito Verardo, Lorenzo León, Raúl De la Rosa, Ana María Gómez-Caravaca
Published in: Proceedings, 2020
Publisher: MDPI
DOI: 10.3390/foods_2020-07692

Active packaging based on PP or pla and essential oils

Author(s): María Monedero Prieto, Ana Maria Tone, Anna Trotta, Stefania Volpe, Elena Torrieri
Published in: Proceedings, 2021
Publisher: Api Congress

ACTIVE PACKAGING BASED ON PP OR PLA AND ESSENTIAL OILS: Antimicrobial and antioxidant properties

Author(s): Monedero Prieto, Maria; Tone, Anna Maria; Trotta, Anna; Volpe, Stefania; Torrieri, Elena
Published in: API2021, November 11 and 12, 2021, Naples Italy, 2021
Publisher: API

Efecto de los campos electrico pulsados en la extracción de compuestos fenolicos en subproductos de naranja

Author(s): María del Carmen Razola-Díaz, Beatriz-Martin-Garcia, Robert Sevenich, Oliver Schlulter and Vito Verardo
Published in: Investiga Granada Salud, 2021
Publisher: https://investiga.granadaessalud.es/

Efecto de los campos electrico pulsados en la extracción de compuestos fenolicos en subproductos de naranja

Author(s): María del Carmen Razola-Díaz; Robert Sevenich; Eduardo-Jesús Guerra-Hernández; Oliver Schlüter; Vito Verardo
Published in: CONGRESO INVESTIGACIÓN PTS GRANADA, 2022
Publisher: II CONGRESO INVESTIGACIÓN PTS GRANADA
DOI: 10.5281/zenodo.7018332

Mild processing innovations to preserve fresh fruits and vegetables

Author(s): Mincione Simona, Marco de la Feld
Published in: Effost 2021 - Proceedings, 2021
Publisher: Elsevier
DOI: 10.5281/zenodo.6948286