Project Abstract
The project aims to valorize the nutritional and bioactive potential of by-products resulting from the processing of apples, pears, bilberries, and blackcurrants by using them in the development of new food products with enhanced functionality.
The project will pursue the following specific objectives:
- the comparative analysis of different drying methods and combined drying approaches applied to by-products from apple, pear, bilberry, and blackcurrant processing, in order to obtain powders with a high content of bioactive compounds and antioxidant activity;
- the optimization of enzyme-assisted extraction from apple, pear, bilberry, and blackcurrant processing by-products, to obtain extracts with a high concentration of bioactive compounds and strong antioxidant activity;
- the enrichment of apple juice with anthocyanins and other phenolic compounds through direct extraction from bilberry and blackcurrant processing by-products;
- the development of innovative bakery and dairy products with high functionality by incorporating powders and extracts obtained from fruit processing by-products.
The nutritional, physicochemical, textural, technological, functional, and sensory properties of the new products will be analyzed and monitored during storage throughout their shelf life.
The implementation of the project will harness the complementarity of the research teams and strengthen the collaboration between the University of Craiova and the “Bogdan Petriceicu Hașdeu” State University of Cahul.
