Descripción del proyecto
Los investigadores se enfocan en la producción de zumos de frutas
Con decenas de miles de millones de litros de zumo de frutas vendidos al año en todo el mundo, el mercado de zumos de frutas está prosperando. Los zumos prensados en frío, que conservan las vitaminas, los minerales y las enzimas, representan un segmento en crecimiento del mercado mundial de zumos. El proyecto HiStabJuice, financiado con fondos europeos, se centrará en las técnicas de conservación. En particular, proporcionará formación investigadora a once investigadores noveles, que trabajarán en la evaluación de diversos factores que influyen en la estabilidad del color en los zumos de frutas, centrándose en las materias primas y las técnicas de conservación, así como en los efectos asociados que comprometen los beneficios para la salud de los productos finales. Los investigadores noveles obtendrán información valiosa sobre los métodos utilizados para decidir qué tipos de frutas cosechar, en qué momento y en qué etapa del proceso de maduración. Se espera que los hallazgos revolucionen la industria de los zumos de frutas.
Objetivo
HiStabJuice is a European intersectoral and interdisciplinary network offering research training to 11 ESRs, which is relevant to the entire food industry worldwide. Initiated by the International Fruit and Vegetable Juice Association (IFU), the ETN combines the scientific expertise of 5 universities and 2 research institutions with the technological experience of 10 industry partners from7 EU countries. This ETN stands out by its exceptionally high industrial involvement that ensures training in real world ability and in solving key problems with exceptional analytical and technological skills combined with training in key transferable skills for public and private sector employment. The ESRs will work together on the evaluation of various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects include the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing), which will be evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters). Upon conclusion of the action, the ESRs will have established a universal, empirical system for deciding which fruit types to harvest at which times, at which stage of the ripening process, and which preservation method will give the best colour and nutrient stability. In line with the Horizon2020 strategic priority of Open Science this knowledge will be freely accessible. This has the potential to revolutionise the fruit juice industry and will fortify the European industry for decades to come. The participation of IFU guarantees unsurpassed intercommunication between the ETN and industry stakeholders across the EU.
Ámbito científico
- engineering and technologymaterials engineeringcolors
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturevegetable growing
- social scienceseconomics and businessbusiness and managementemployment
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteinsenzymes
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Programa(s)
Régimen de financiación
MSCA-ITN - Marie Skłodowska-Curie Innovative Training Networks (ITN)Coordinador
1040 Wien
Austria