MAXFUN will develop novel enzyme-aided processing technologies for grape and berry applications with special emphasis on increasing the yield and enhancing the quality of the final consumer products, i.e. juice or wine. Enzymatic treatments will be combined to selected novel physical/physicochemical and mechanical treatments. The same technologies will also be applied for extraction of valuable food ingredients from the current process by-products. The potential health-promoting value of consumer products or novel ingredients will be elucidated by bioactivity assays and in vitro models. The sensory quality of the improved products will also be studied. Finally, the consumer attitudes and acceptance of products manufactured with the new technologies will be assessed together with an economical and process technical feasibility analysis.
The general objective of MAXFUN is to develop novel enzyme-aided processing technologies for grape and berry processing industry resulting in maximised exploitation of the quality and healthiness of the raw materials with concomitant improvement in the processability and minimisation of the waste formation. The research will focus on grapes (wine grapes, white grapes) and berries (black currants and bilberries) and their process residues, but the developed technologies are easily applicable to other types of raw materials. The objective is also to isolate novel, potentially bioactive components from non-utilised process residues and thus create opportunities for waste upgrading to valuable food ingredients. The goal is to elucidate the health-promoting potential of the improved consumer products and isolated food ingredients with various bioassays and in vitro models. Finally, the aim is to investigate the role of the developed technologies on the consumer attitudes towards to novel products.
- Novel enzymes for fruit and berry processing produced;
- Suitability of novel unit operations for grape and berry processing evaluated;
- Enzyme-aided extraction technologies developed;
- Novel techniques for grape and berry by-product valorisation developed;
- Bioactivity of the improved consumer products and ingredients determined;
- Consumer acceptance to the novel technologies elucidated;
- Economical and technical feasibility of the enzyme-aided extraction technologies estimated