Description: Das Projekt "Entwicklung nachhaltiger Verarbeitungstechnologien für die Umwandlung von Nebenprodukten in gesunde Lebensmittel, Entwicklung nachhaltiger Verarbeitungstechnologien für die Umwandlung von Nebenprodukten in gesunde Lebensmittel" wird/wurde gefördert durch: Bundesministerium für Ernährung und Landwirtschaft. Es wird/wurde ausgeführt durch: Technische Universität Berlin, Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik.Die Obst- und Gemüseindustrie Industrie erzeugt eine Reihe von Nebenprodukten (z.B. Presskuchen / Schalen / Samen), welche bioaktiven Stoffe enthalten. Trotz ihrer wertvollen Inhaltsstoffe werden die meisten dieser Nebenprodukte als Abfall verworfen. Dieses Projekt zielt darauf ab, innovative nachhaltige Technologien in der gesamten Nahrungskette (Extraktion-Extrakt- Stabilisierung Mehrwert Lebensmittel) für Nebenprodukte in der Obst- und Gemüse Industrie zu entwickeln. Die Bearbeitung erfolgt im Forschungsverbund. So kann auf umfassende Erfahrungen und Vorarbeiten zurückgegriffen werden. Nach Erarbeitung der Zusammenhänge in Modellsystemen werden die Ergebnisse auf die Lebensmittelprodukte übertragen. Ergebnis sind neue, nachhaltige Technologien in der gesamten Nahrungskette für Nebenprodukte in der Obst- und Gemüse Industrie.
Types:
SupportProgram
Origins:
/Bund/UBA/UFORDAT
Tags:
Gemüse
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Obstbau
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Berlin
?
Abfallbehandlung
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Abfallverwertung
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Lebensmittelchemie
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Lebensmittelindustrie
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Pflanzensamen
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Extraktion
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Nahrungsproduktion
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Nebenprodukt
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Wirkstoff
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Biologische Aktivität
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Abfallbiomasse
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Aufbereitungstechnik
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Landwirtschaft
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Lebensmittel
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Lebensmitteltechnologie
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Nahrungskette
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GreenTech
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Gemüsekonservenindustrie
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Konzentrat
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Region:
Berlin
License: cc-by-nc-nd/4.0
Language: Deutsch
Organisations
Time ranges:
2014-10-20 - 2017-10-19
Alternatives
-
Language: Englisch/English
Title: Encapsulation of plant extracts using the high pressure process PGSS (Particles from Gas Saturated Solutions) and CPF (Concentrated Powder Form)
Description: Following increasing trends for obesity and aging population over the past decades, the consumer demand for healthier food have increased radically. Thus, the market share for healthy food products is expanding and estimates of the global food market range from 25 to 60 billion EUR depending on sources. Fruit and vegetable processing industry generates a number of by-products (eg. press cake/skins/seeds) that have several bioactive compounds which can be used as ingredients for the formulation of healthy foods. This has led to an increased interest in better utilization of high-value compounds from by-product that would otherwise be wasted. To improve sustainability of the food chain, it is important that the production of new healthy products with bioactive compounds from by-products is safe and done based on sustainable technologies. This project aims to develop innovative sustainable technologies throughout the food chain for manufacturing sustainable bioactive ingredients and healthy foods based on by-products from fruit and vegetable processing industry. The focus of the project will be by-products from processing of berries. Berry products are very attractive and have also large potential for export. Ingredients (purees, pieces, powders, extracts, etc) are seen as important drivers for the berry market development. An explanation is that in processed forms, berries are made available for consumers in more convenient forms. The world market for only blueberry extracts, with 25% content of anthocyanins, amounts to about 200 tons, with a market value of approximately 100 million EUR(1). Currently, all blueberry extract produced with methanol, ethanol, hexane and other hazardous organic solvents. These production methods consume large amounts of energy, it is harmful to the environment and staff, and results in a lower quality of the extract. In this project, supercritical fluids extraction (SFE) will be explored as it provides a promising alternative for the conventional extraction technologies(1). In this project, by-products (press cake and seeds) from berries will be prepared and SFE will be done to produce extracts containing valuable functional oils and bioactive phenolic compounds. The extracts will be stabilized in powder form using innovative high pressure encapsulation technologies to maximize the functionality of the bioactive compounds, avoid tempered storage (refrigeration) and produce ingredients suitable for specific food applications. These ingredients will be used in novel healthy food products. To attain the sustainability approach low energy processing, osmotic drying and non-thermal emulsification, will be adapted. Focus will also lay on developing added value products that are stable at room temperature in order to reduce energy consumption during storage and avoid reduction in bioactive functionality. (Abridged text)
https://ufordat.uba.de/UFORDAT/pages/PublicRedirect.aspx?TYP=PR&DSNR=1054106
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