Project deliverables

Fresh4ever focuses on the development of innovative processing technologies for fresh-cut potato products (pre-fried or not) to prevent enzymatic browning, a major issue in food science and industry. The developed technologies for inhibiting enzymatic browning can, in the future, be applied to other categories of fresh chopped fruits and vegetables, contributing to the development of innovative products in the food industry. The project employs and applies innovative non-thermal food treatments (Ultra High Pressure (HP), Pulsed Electric Fields (PEF), Osmotic Dehydration (OD), Edible Coatings (EC)) as well as the method of Omhic Heating to fresh-cut potato products to develop products with superior organoleptic characteristics and extended shelf life. In particular, the potato products developed under the project have a longer shelf-life than the corresponding products on the market, which typically have a shelf life of 3-5 days.. Optimal processing technologies for processed potato products that inhibit enzymatic browning and preserve the organoleptic and quality characteristics of the products are being piloted in the potato processing company.

Thus, the integration of new technologies and know-how within the participating company gives it a significant advantage over its competitors. This enables the company to significantly increase its market share both domestically and internationally. In addition, new employment opportunities for qualified technical staff are created.

The proposed project makes a significant contribution to both the agro-industry and the food industry through the holistic use of potato by-products. In particular, appropriate techniques for the recovery of polysaccharides from potato by-products are developed for use in edible coating technology, which contributes to the development of foods of high nutritional value and their preservation without the addition of chemical preservatives.

The utilization of agro-industrial by-products leads to a reduction in the volume of by-products and a better utilization of primary production. The proposed methods are demonstrably green, with a small environmental footprint. The polysaccharide extraction methods reduce both the environmental carbon footprint and the use of energy and water. In addition, life cycle analysis of all processes and products helps identify and examine environmental problems, optimizing processes to minimize environmental impacts at a reasonable cost.

Finally, the academic and research community gains significant scientific benefits by conducting innovative research of high societal relevance and strong commercial interest. Additionally, young researchers participating in the project are trained in the innovative processes and technologies developed, enhancing the quality of the Greek scientific community. . Furthermore, publications in international journals and participation in international conferences underline the importance of the project results.