Quality and Safety of Food and Feed

Photo: ATB

Project

Title
Entwicklung einer Kürbisfruchtmarkzubereitung durch Anwendung eines nachhaltigen und integrierten Technikkonzepts. Teilvorhaben Nicht-thermische Verfahren und Aspekte der Produktsicherheit bzw. -qualität EN: Development of Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
Acronym
PulpIng
Start
01.06.2020
End
31.05.2023
Coordinating Institute
Universität Braganca
Partner
Collaborative Laboratory Mountains of Research
Greek Fresh Vegetables IKE
Centre de Recherche Scientifique & Technique en Analyses Physico-Chimiques
Centre de Biotechnologie de Borj Cédria
Benha University
Decorgel - Produtos Alimentares S.A.
University of Thessaly

Allocated to research program
Summary
PulpIng aims stimulating a value chain that goes from the rational valorisation of pumpkin by developing a novel fruit pulp formulation added with a natural-based preservative extracted from pumpkin by-products. The overall process will be aligned with sustainability principles and innovative processes/technologies throughout all stages: pumpkin cultivation; extraction, purification, and stabilization of the bio-based preservative; processing and shelf-life preservation of pumpkin fruit pulp.

Funding
Deutsches Zentrum für Luft- und Raumfahrt (DLR) / Bundesministerium für Bildung und Forschung (BMBF)
Grant agreement number
01DH20010