Project Implementation Plan
Stage 1. Obtaining and characterizing powders and extracts from by-products resulting from fruit processing
Activity 1.1 – Drying of by-products resulting from the processing of fruits (apples, pears, berries). Study of the effects of different drying methods on the physicochemical and bioactive characteristics of the powders obtained from these by-products.
Activity 1.2 – Extraction of biologically active compounds from the by-products resulting from fruit processing. Compositional, bioactive, and antioxidant characterization of the obtained extracts.
Activity 1.3 – Optimization of the extraction process for bioactive compounds from the by-products resulting from fruit processing.
Activity 1.4 – Data processing, validation of results, preparation of scientific papers and reports, as well as dissemination activities.
Stage 2. Use of powders and extracts from fruit processing by-products to improve the functionality of bakery and fruit-based products
Activity 2.1 – Extraction of bioactive compounds from berry processing by-products directly into apple juice. Sensory evaluation and characterization of the resulting juices from nutritional and bioactive perspectives.
Activity 2.2 – Optimization of the extraction of bioactive compounds from berry processing by-products in apple juice.
Activity 2.3 – Use of powders and extracts obtained from fruit processing by-products for the development of bakery products with improved functionality.
Activity 2.4 – Study of the effects of adding powders and extracts obtained from fruit processing by-products on the physicochemical, functional, textural, and sensory properties of bakery products, as well as their evolution during storage.
Activity 2.5 – Data processing, validation of results, preparation of scientific papers and reports, and dissemination of the obtained results.
Stage 3. Use of powders and extracts from fruit processing by-products to improve the functionality of dairy products
Activity 3.1 – Use of powders and extracts obtained from fruit processing by-products for the development of dairy products with enhanced functionality.
Activity 3.2 – Study of the effects of adding powders and extracts obtained from fruit processing by-products on the physicochemical, functional, textural, technological, microbiological, and sensory properties of dairy products.
Activity 3.3 – Documentation and registration of trademarks for the innovative products obtained within the project by valorizing the by-products resulting from fruit processing (powders and extracts).
Activity 3.4 – Data processing, validation of results, preparation of scientific papers and reports, and dissemination of the obtained results.