project - EIP-AGRI Operational Group
HORTIVALOR - Valorisation of organic garden products through the use of emerging technologies for the treatment of vegetable juices and creams
HORTIVALOR-Valorización de productos de la huerta ecológica mediante la utilización de tecnologías emergentes para el tratamiento de zumos y cremas de verduras
Objectives
The main objective of the project is the development of innovative, safe and highly functional organic fruit and vegetable juices and creams. To this end, raw materials with optimal properties were identified for the case studies, production control and improvement actions are proposed, a high hydrostatic pressure treatment is validated, innovative fruit, vegetable juices and creams and whey are developed, and these are characterised by their safety and high value in bioactive compounds. Finally, the results were disseminated to small and medium-sized enterprises and the scientific community.
Objectives
El objetivo principal del proyecto es el desarrollo de zumos y cremas ecológicas a base de fruta y hortalizas, innovadores, seguros y de alto valor funcional. Con este fin, se hace una identificación de la materia prima con las propiedades óptimas para los estudios de caso, se proponen acciones de control y de mejora de la producción, se valida un tratamiento por altas presiones hidrostáticas, se desarrollan zumos y cremas de fruta, hortaliza y suero lácteo innovadores, y éstos se caracterizan para garantizar su seguridad y un alto valor en compuestos bioactivos. Finalmente, se diseminan los resultados a la pequeña y mediana empresa y a la comunidad científica.
Activities
The following activities have been carried out in order to achieve this objective:
Activity 1. Product catalogue study and selection of case studies
Activity 2. Identification of critical points in the process and possibilities for improvement
Activity 3. Challenge test for validation of APH treatment
Activity 4. Characterisation of innovative products
- 4.1. Shelf-life study
- 4.2. Sensory characterisation
- 4.3. Characterisation of bioactive compound content
- 4.4. Characterisation of the bio-accessibility of bioactive compounds
Activity 5. Outreach actions
Activities
Para alcanzar el objetivo planteado, el proyecto se divide en las siguientes actividades:
Actividad 1. Estudio del catálogo de productos y selección de estudios de caso
Actividad 2. Identificación de los puntos críticos del proceso y posibilidades de mejora
Actividad 3. Challenge test para la validación del tratamiento APH
Actividad 4. Caracterización de los productos innovadores
- 4.1. Estudio de la vida útil
- 4.2. Caracterización sensorial
- 4.3. Caracterización del contenido en compuestos bioactivos
- 4.4. Caracterización de la bioaccesibilidad de los compuestos bioactivos
Actividad 5. Acciones de divulgación
Context
The main objective of this pilot project is to develop innovative, safe and highly functional organic fruit and vegetable juices and creams.
For the development of these innovative products, high hydrostatic pressure technology has been applied as a non-thermal method that allows the disinfection and preservation of juices and creams, while maintaining the sensory properties and bioactive compounds of the untreated product. The juices and creams developed have added value thanks to their sensory properties and their content of bioaccessible bioactive compounds.
The development of these products helps to boost the competitiveness of companies in the Catalan fruit and vegetable sector, providing the tools to make the most of surplus primary production from organic farming, and also establishes the basis for making the most of a co-product of the cheese industry such as whey. This action helps to reduce the ecological footprint of fruit and vegetable production, thus contributing to the sustainability of the organic production system.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Girona
- Other geographical location
- Barcelona, Tarragona
€ 142722
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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Grau Matas Ferrer
Project coordinator