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

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

Objective

SHEALTHY proposal aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to improve the safety (inactivation of pathogens and spoilage microorganisms), while preserving the nutritional quality (up to 30%) and prolonging the shelf-life (up to 50%) of minimally processed F&V products. By combining and modulating non-thermal technologies with minimally processing operation, we will respond to consumers’ demand for fresh, healthy, convenient, sustainable and locally produced and additive-free food. The combined and optimised mild technologies will be demonstrated and validated in 2 business cases: Minimally processed fruits and vegetables and Fruit and vegetable-based juices & smoothies. Sanitization during washing will be optimized by applying in combination ultrasound (US), electrolysed water, plasma activated water, High Intensity Pulsed Light and Blue Light. Bioactive coating, active and intelligent packaging will be applied for quality preservation and shelf life extension of minimally processed F&V. F&V-based juices & smoothies will be stabilized by US and high pressure processing. For F&V by-product valorisation, US, pulsed electric field and membrane filtration will be used to extract bioactive compounds.
Sustainable and flexible processing methods will be transferred and adapted to the need of local F&V micro and SMEs, interconnecting primary producers through novel cooperative business models and new logistics systems, to enhance the traceability and authenticity of raw materials along the F&V value chain.
Commercial feasibility will be assessed, including consumer acceptance and regulatory, safety and environmental aspects. SHEALTHY will combine the technology trends and consumer needs to afford the business models, technology transfer and market orientation that will facilitate the transition towards a new collaborative agrifood ecosystem for traditional, local and rural SMEs around EU.

Coordinator

ENCO SRL

Address

Via Michelangelo Schipa 115
80122 Napoli

Italy

Activity type

Other

EU Contribution

€ 670 500

Participants (20)

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UNIVERSITA DEGLI STUDI DI NAPOLI FEDERICO II

Italy

EU Contribution

€ 590 296,50

WAGENINGEN UNIVERSITY

Netherlands

EU Contribution

€ 470 338,29

LEIBNIZ INSTITUT FUER AGRARTECHNIK UND BIOOEKONOMIE E V

Germany

EU Contribution

€ 537 586,25

THE UNIVERSITY COURT OF THE UNIVERSITY OF ABERTAY DUNDEE

United Kingdom

EU Contribution

€ 418 628,06

SYDDANSK UNIVERSITET

Denmark

EU Contribution

€ 220 703,13

UNIVERSIDAD DE GRANADA

Spain

EU Contribution

€ 318 139

IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA

Spain

EU Contribution

€ 485 250

ASOCIACION PARA LA INVESTIGACION DESARROLLO E INNOVACION DEL SECTOR AGROALIMENTARIO - AIDISA

Spain

EU Contribution

€ 682 500

ASOCIACION CLUSTER FOOD+I

Spain

EU Contribution

€ 225 312,50

INSTITUTO TECNOLOGICO DEL EMBALAJE, TRANSPORTE Y LOGISTICA

Spain

EU Contribution

€ 490 500

CENTRO DI RICERCHE EUROPEO DI TECNOLOGIE DESIGN E MATERIALI

Italy

EU Contribution

€ 246 804,69

BIO BASE EUROPE PILOT PLANT VZW

Belgium

EU Contribution

€ 497 304,69

DO. DA. CO. S.R.L.

Italy

EU Contribution

€ 91 092,50

SODANO BRUNO

Italy

EU Contribution

€ 68 281,25

COMMERCIALE EXPORT SRL

Italy

EU Contribution

€ 103 906,25

BIOSENSE INSTITUTE - RESEARCH AND DEVELOPMENT INSTITUTE FOR INFORMATION TECHNOLOGIES IN BIOSYSTEMS

Serbia

EU Contribution

€ 246 350

COLD PRESSOK DOO BELGRADE

Serbia

EU Contribution

€ 136 250

GOOD FOOD CONCEPTS B.V.

Netherlands

EU Contribution

€ 119 843,75

ASSOCIAZIONE ITALIANA DIFESA CONSUMATORI ED AMBIENTE

Italy

EU Contribution

€ 157 775

KOBENHAVNS UNIVERSITET

Denmark

EU Contribution

€ 178 396,88

Project information

Grant agreement ID: 817936

Status

Ongoing project

  • Start date

    1 May 2019

  • End date

    30 April 2023

Funded under:

H2020-EU.3.2.2.3.

H2020-EU.3.2.2.2.

  • Overall budget:

    € 6 955 758,74

  • EU contribution

    € 6 955 758,74

Coordinated by:

ENCO SRL

Italy