Descrizione del progetto
I ricercatori si riversano sulla produzione di succhi di frutta
Con decine di miliardi di litri venduti ogni anno in tutto il mondo, il mercato dei succhi di frutta sta prosperando. Dal momento che conservano vitamine, minerali ed enzimi, i succhi spremuti a freddo rappresentano un segmento in crescita del mercato mondiale dei succhi. Il progetto HiStabJuice, finanziato dall’UE si concentrerà sulle tecniche di conservazione. Nello specifico, fornirà una formazione sulla ricerca a 11 ricercatori in fase iniziale di carriera, che lavoreranno alla valutazione di vari fattori che condizionano la stabilità del colore nei succhi di frutta, concentrando l’attenzione sulle materie prime e sulle tecniche di conservazione, nonché sugli effetti associati che compromettono i benefici per la salute dei prodotti finali. Questi ricercatori acquisiranno preziose informazioni circa i metodi utilizzati per decidere il tipo di frutta da raccogliere, in quale momento e in quale fase del processo di maturazione. I risultati dovrebbero rivoluzionare il settore dei succhi di frutta.
Obiettivo
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.
Campo scientifico
- 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
Parole chiave
Programma(i)
Argomento(i)
Meccanismo di finanziamento
MSCA-ITN - Marie Skłodowska-Curie Innovative Training Networks (ITN)Coordinatore
1040 Wien
Austria