Descrizione del progetto
Una seconda vita per l’oliva e i sottoprodotti dell’uva
La lavorazione delle olive e dell’uva produce una biomassa residua che il più delle volte rimane sottoutilizzata. Per sfruttare il potenziale di questa biomassa residua, il progetto UP4HEALTH, finanziato dall’UE, mira a lavorare su un processo sostenibile a rifiuti zero per la sansa di oliva e la vinaccia d’uva, i sottoprodotti delle noci e i noccioli delle olive. Il loro residuo sarà trasformato in un’acqua di frutta naturale ricca di polifenoli, fibre alimentari ricche di polifenoli, estratti naturali di frutta oleosa e xiloligosaccaridi prebiotici che saranno utilizzati in alimenti funzionali, integratori nutraceutici e cosmetici. Inoltre, la frazione solida residua dell’idrolisi dei noccioli di oliva verrà utilizzata per produrre energia.
Obiettivo
The UP4HEALTH project provides the demonstration at pre-industrial scale of an INTEGRATED BIOREFINERY for the recovery of valuable biomolecules from food processing by-products and their conversion into natural, healthy and sustainable high added-value products for the NUTRACEUTICALS and COSMETIC sectors. UP4HEALTH ingredients will be of suitable quality to meet market requirements of CONSUMERS and INDUSTRY in these sectors: consumers are demanding functional natural products and industry is demanding bio-based formulations for better performance and higher sustainability.
Olive and grape by-products are underexploited residual biomass rich in bioactive compounds, resulting in a great market opportunity for the UP4HEALTH project. Although existing technologies are promising for the recovery of high added-value ingredients inside the food chain, products from the valorisation of food by-products are still rather limited in the market. The main challenge is to validate an appropriate business model for the affordable upgrading at large scale of a wide variety in composition of by-products from the food processing industry, overcoming bottlenecks like logistic issues and investment costs.
UP4HEALTH upcycling process integrates a unique ZERO WASTE sustainable process for 4 locally available Mediterranean feedstocks from food processing (olive pomace, grape pomace, nut by-products and olive pits) to deliver 4 ORGANIC, NATURAL, SUSTAINABLE & HEALTHY INGREDIENTS: natural fruit water rich in polyphenols, polyphenol-rich dietary fibre, fruit natural oily extracts and prebiotic Xylooligosaccharides. UP4HEALTH ingredients will be integrated intofunctional food, nutraceutical supplements and cosmetics, targeting a wide niche population. The remaining solid fraction from the hydrolysis of the olive pits is intended to be used for energy production responding to the concept of BIOREFINERY, since biomass will be processed into a spectrum of bio-based products and bioenergy.
Campo scientifico
Parole chiave
Programma(i)
- H2020-EU.3.2. - SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy Main Programme
- H2020-EU.2.1.4. - INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies – Biotechnology
- H2020-EU.3.2.6. - Bio-based Industries Joint Technology Initiative (BBI-JTI)
Argomento(i)
Meccanismo di finanziamento
IA - Innovation actionCoordinatore
31100 Puenta La Reina
Spagna
L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.