The objective of the Sustainable&Healthy project was to extract phenols and bioactive oils from berry press-cakes using supercritical fluid extraction , stabilize the extracts by encapsulation and develop added value food products using non-thermal emulsification and osmotic hydration.
Aim and goal
The objective of the Sustainable&Healthy project was to i) extract phenols and bioactive oils from berry press-cakes using supercritical fluid extraction (SFE), ii) stabilize extracts by encapsulation using spray drying or PGSS (Particles from Gas Saturated Solutions) and develop added value food products using iii) non-thermal emulsification or iv) osmotic dehydration.
Fruit and vegetable processing industry generates a number of by-products (e.g. Press cake/skins/seeds) that contain bioactive compounds. Despite its valuable content, most of these by-products are discarded as waste.
The technical impact of this project was to develop new sustainable processing technologies that allowed the manufacture of healthy foods with minimum impact on sensory quality using bioactives extracted from by-product. New technologies and processing conditions was identified to extract bioactives in a sustainable way, preserve them as ingredients and further study their use on the design of healthy food.
The results of the project contribute to better use of resources (better use of by-products), minimized use of chemicals (SFE extraction), energy (stabilization of the extract in powder form using PGSS, low energy emulsion technologies, low energy drying (osmotic drying), and minimization of waste (better quality products – more attractive to the consumer).
Coordinator och project leader
Warsaw University of Life Science, Poland, Technische Universität Berlin, Germany, Ruhr-Universität Bochum, Germany