Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing

Informazioni relative al progetto

HiStabJuice

ID dell’accordo di sovvenzione: 956257

DOI

10.3030/956257

Progetto chiuso

Data della firma CE 4 Settembre 2020

Data di avvio 1 Novembre 2020

Data di completamento 28 Febbraio 2025

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale

€ 2 837 413,44

Contributo UE

€ 2 837 413,44

Coordinato da

TECHNISCHE UNIVERSITAET WIEN
Austria

CORDIS fornisce collegamenti ai risultati finali pubblici e alle pubblicazioni dei progetti ORIZZONTE.

I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

Websites, patent fillings, videos etc. (4)

Vacancy descriptions

Job advertisements for ESR1-11 published.

Updated websites

All beneficiaries and partner organisations will take care that their respective websites, as well as the HiStabJuice website, are continuously updated with regard to the project's progress.

HiStabJuice website

Website established with both public and consortium areas.

Public engagement summary on the HiStabJuice website

The HiStabJuice website will be used as a central starting point for all information relating to and arising from the HiStabJuice project. This will be rounded out with a summary of all public engagements, including, for example, links to abstracts of seminar contributions.

Other (4)

Technical workshop 1

Topic, exact date and location to be set by PO1 closer to the date.

Technical workshop 2

Topic, exact date and location to be set by PO1 closer to the date.

Stakeholder conference

Partner organisation 1 (IFU) regularly holds conferences for juice industry stakeholders. These will be used as a means of dissemination, as well as drawing attention to other dissemination avenues already implemented.

IFU University - summer school

Juice processing summer school.

Pubblicazioni

Conference proceedings (9)

Salmonella spp. surrogates for assessing heat inactivation of pathogens during fruit juice production

Autori: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Pubblicato in: 74. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2022, Pagina/e 55-56
Editore: DGHM

Changes in strawberry aroma : does fruit size matter?

Autori: Kristyna Simkova, Robert Veberič, Mariana C. Grohar, Tea Burin, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Pubblicato in: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Pagina/e 6, ISBN 978-961-91301-6-2
Editore: Strokovno sadjarsko društvo Slovenije

Aroma variability of everbearing strawberry cultivar 'Capri' during theharvest season

Autori: Kristyna Simkova, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Pubblicato in: IV. dokotrski dan Bi(o)znanosti? Zbornik prispevkov, 2023, Pagina/e 9, ISBN 978-961-6379-79-3
Editore: Biotechnical Faculty, University of Ljubljana

Influence of enzyme-assisted extraction on the yield, colour and concentration of selected primary and secondary metabolites in the juice of aronia (Aronia melanocarpa L.)

Autori: Alema Puzovic, Maja Mikulic-Petkovsek
Pubblicato in: Zbornik referatov 5. slovenskega sadjarskega kongresa z mednarodno udeležbo : Krško, 17.-18. januar 2024, 2024, Pagina/e 6, ISBN 978-961-91301-6-2
Editore: Strokovno sadjarsko društvo Slovenije

Selection of surrogates for pathogenic Salmonella and EHEC strains based on thermal kinetics in fruit juices

Autori: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Pubblicato in: 10th Congress of European Microbiologists FEMS2023, 2023, Pagina/e 102
Editore: FEMS

Influence of environmental conditions on the thermal resistance of a surrogate for Salmonella spp.

Autori: GĘDAS, A., SCHMIDT, H. & WEISS, A.
Pubblicato in: 7th Joint Microbiology & Infection Conference, 2024, Pagina/e 173
Editore: DGHM & VAAM

Surrogate for enterohemorrhagic E. coli based on the thermal resistance in different fruit beverages

Autori: GĘDAS, A., VON OEPEN, B., SCHMIDT, H. & WEISS, A.
Pubblicato in: 75. Jahrestagung der Deutschen Gesellschaft für Hygiene und Mikrobiologie (DGHM), 2023, Pagina/e 35-36
Editore: DGHM

Suitable surrogate microorganisms for Salmonella spp. As safety indicators in fruit juice production

Autori: GĘDAS, A., WEISS, A. & SCHMIDT, H.
Pubblicato in: Abstract Book Food Micro 2022, 2022
Editore: ICFMH

Product life cycle management - food and beverage industry perspective

Autori: Hassan Zia, Leon Kos, Jože Tavčar
Pubblicato in: MOTSP 2022: book of abstracts, invited lectures, posters, full papers: 13th International Scientific Conference Management of Technology Step to Sustainable Production, 8-10 June 2022, Primošten, Croatia, 2022, Pagina/e 5, ISSN 2939-3639
Editore: Croatian Association for PLM

Peer reviewed articles (25)

Berry size and weight as factors influencing the chemical composition of strawberry fruit

Autori: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci, Jerneja Jakopic
Pubblicato in: Journal of food composition and analysis, Numero art. no. 105509, vol. 123, 2023, Pagina/e 11, ISSN 0889-1575
Editore: Academic Press
DOI: 10.1016/j.jfca.2023.105509

Suitability of Escherichia coli ATCC 11229 as Salmonella enterica surrogate for strawberry nectar pasteurization

Autori: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Pubblicato in: LWT – Food Science & Technology, Numero 198, 2024, Pagina/e article number 116056, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2024.116056

Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739

Autori: Astrid Gędas, Alessia Levante, Luca Cattani, Benedetta Bottari, Agnes Weiss
Pubblicato in: Innovative Food Science & Emerging Technologies, Numero 104, 2025, Pagina/e 104077, ISSN 1466-8564
Editore: Elsevier BV
DOI: 10.1016/j.ifset.2025.104077

Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices

Autori: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Pubblicato in: LWT-FOOD SCIENCE AND TECHNOLOGY, Numero Volume184, Article Number 115103, 2023, Pagina/e 9, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2023.115103

Quantification and Distribution of Primary and Secondary Metabolites in the Inner and Outer Parts of Strawberry Fruit

Autori: Kristyna Simkova, Robert Veberic, Metka Hudina, Nika Cvelbar Weber, Tina Smrke, Mariana Cecilia Grohar, Tea Ivancic, Massimiliano Pelacci, Aljaz Medic, Jerneja Jakopic
Pubblicato in: Horticulturae, Numero vol. 9, iss. 5, art. 605, 2023, Pagina/e 13, ISSN 2311-7524
Editore: MDPI
DOI: 10.3390/horticulturae9050605

A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Autori: Karen Louise Lacey, Andres Moreno-Barreto, Darío Pavón-Vargas, Luca Cattani, Massimiliano Rinaldi, Sara Rainieri, Rohini Dhenge
Pubblicato in: Journal of Food Processing and Preservation, Numero 2023, 2023, Pagina/e 1-13, ISSN 0145-8892
Editore: Food and Nutrition Press, Inc.
DOI: 10.1155/2023/5481142

Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study

Autori: Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Darío Pavon-vargas, Alema Puzovic, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar
Pubblicato in: Food Chemistry, Numero 463, 2024, Pagina/e 141078, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2024.141078

The Effect of Freezing, Frozen Storage and Thawing on the Strawberry Fruit Composition

Autori: Kristyna Simkova, Mariana Cecilia Grohar, Massimiliano Pelacci, Robert Veberic, Jerneja Jakopic, Metka Hudina
Pubblicato in: International Journal of Fruit Science, Numero 24, 2024, Pagina/e 186-199, ISSN 1553-8362
Editore: Haworth Press Inc.
DOI: 10.1080/15538362.2024.2355920

Culture-independent analysis of the common microbiota of strawberry fruits

Autori: Jennifer Griese, Herbert Schmidt, Manfred Gössinger, Agnes Weiss
Pubblicato in: LWT, Numero 217, 2025, Pagina/e 117391, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2025.117391

Gene Expression and Enzyme Kinetics of Polyphenol Oxidases in Strawberry and Their Possible Involvement in Enzymatic Browning Reactions in Strawberry Nectar

Autori: Alberto Zavarise, Ibrahim Rabeeah, Christian Molitor, Mahboubeh Davoudi Pahnekolayi, Viktoria Gruber-Schmidt, Andrea Winter, Klaus Olbricht, Christian Haselmair-Gosch, Karl Stich, Manfred Goessinger, Heidi Halbwirth
Pubblicato in: Foods, Numero 14, 2025, Pagina/e 2064, ISSN 2304-8158
Editore: MDPI AG
DOI: 10.3390/foods14122064

Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV)

Autori: Helen Murray, Claudia Dietl-Schuller, Marlene Lindner, Karin Korntheuer, Heidrun Halbwirth, Manfred Gössinger
Pubblicato in: LWT - Food Science and Technology, 2023, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2022.114233

Simultaneous analysis of ascorbic and dehydroascorbic acid in fruit juice using HILIC chromatography coupled with mass spectrometry

Autori: Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar
Pubblicato in: Journal of Food Composition and Analysis, Numero Volume 124, December 2023, 105714, 2023, Pagina/e 7, ISSN 0889-1575
Editore: Academic Press
DOI: 10.1016/j.jfca.2023.105714

Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice

Autori: Alema Puzovic, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberic, Maja Mikulic-Petkovsek
Pubblicato in: Beverages, Numero 10, 2024, Pagina/e 66, ISSN 2306-5710
Editore: MDPI
DOI: 10.3390/beverages10030066

Variability in ‘Capri’ everbearing strawberry quality during a harvest season

Autori: Kristyna Simkova, Robert Veberic,Metka Hudina,Mariana Cecilia Grohar,Tea Ivancic,Tina Smrke,Massimiliano Pelacci, Jerneja Jakopic
Pubblicato in: Foods, Numero vol. 12, iss. 6, art. 1349, 2023, Pagina/e 16, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods12061349

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Autori: Helen Murray, Fabio Stipkovits, Marlene Lindner, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Pubblicato in: Journal of the Science of Food and Agriculture, Numero 104, 2024, Pagina/e 9630-9639, ISSN 0022-5142
Editore: John Wiley & Sons Inc.
DOI: 10.1002/jsfa.13787

Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars

Autori: Helen Murray, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger
Pubblicato in: Beverages, Numero 10, 2024, Pagina/e 36, ISSN 2306-5710
Editore: Beverages
DOI: 10.3390/beverages10020036

Changes in the Aroma Profile and Phenolic Compound Contents of Different Strawberry Cultivars during Ripening

Autori: Kristyna Simkova, Robert Veberic, Mariana Cecilia Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Aljaz Medic, Nika Cvelbar Weber, Jerneja Jakopic
Pubblicato in: Plants, Numero 13, 2024, Pagina/e 1419, ISSN 2223-7747
Editore: MDPI
DOI: 10.3390/plants13101419

Non-destructive and destructive physical measurements as indicators of sugar and organic acid contents in strawberry fruit during ripening

Autori: Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana C. Grohar, Massimiliano Pelacci, Tina Smrke, Tea Ivancic, Nika Cvelbar Weber, Jerneja Jakopic
Pubblicato in: Scientia Horticulturae, Numero 327, 112843, 2024, Pagina/e 8, ISSN 1879-1018
Editore: Elsevier
DOI: 10.1016/j.scienta.2024.112843

Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage

Autori: Helen Murray, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, Manfred Gössinger
Pubblicato in: Horticulturae, Numero 11, 2025, Pagina/e 617, ISSN 2311-7524
Editore: MDPI AG
DOI: 10.3390/horticulturae11060617

Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice

Autori: Alema Puzovic, Maja Mikulic-Petkovsek
Pubblicato in: Foods, Numero 13, 2025, Pagina/e 3255, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods13203255

Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale

Autori: Dario Pavón-Vargas, Krystina Simkova, Alema Puzović, Andres Moreno-Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, Ngoc Quynh Anh Truong, Alberto Zavarise, Hassan Zia, Luca Sandei, Massimiliano Rinaldi, Stephane Georgé, Mario Gozzi, Manfred Gössinger, Severin Guski, Stefan Humel, Jerneja Jakopic, Carine Le Bourvellec, Sara Rainieri, Maja Mikulic-Petkovsek, Agnes Weiss,
Pubblicato in: LWT, Numero 228, 2025, Pagina/e 118066, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2025.118066

Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time

Autori: GĘDAS, Astrid, SCHMIDT, Herbert & WEISS, Agnes
Pubblicato in: Food Microbiology, Numero 122, 2024, Pagina/e article number 104544, ISSN 0740-0020
Editore: Academic Press
DOI: 10.1016/j.fm.2024.104544

Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stability

Autori: S. Rincon, H. Murray, M. Gössinger, C. Ginies, P. Goupy, C. Dufour, O. Dangles, C. Le Bourvellec
Pubblicato in: Food Chemistry, Numero 473, 2025, Pagina/e 143112, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2025.143112

Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones

Autori: Ibrahim Rabeeah, Viktoria Gruber-Schmidt, Helen Murray, Negin Afsharzadeh, Renate Paltram, Silvija Marinovic, Hassan Zia, Olly Sanny Hutabarat, Mikko Hofsommer, Ana Slatnar, Christopher Schlosser, Karl Stich, Heidi Halbwirth, Manfred Gössinger, Christian Haselmair-Gosch
Pubblicato in: Antioxidants, Numero 13, 2024, Pagina/e 1159, ISSN 2076-3921
Editore: MDPI
DOI: 10.3390/antiox13101159

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

Autori: Hassan Zia, Ana Slatnar, Tatjana Košmerl, Mojca Korošec
Pubblicato in: Frontiers in Food Science and Technology, Numero 4, 2024, Pagina/e 23, ISSN 2674-1121
Editore: FRONTIERS MEDIA SA
DOI: 10.3389/frfst.2024.1405384