Development of fruit and vegetable products with high content of bioactive compounds
Title of the project:
Development of fruit and vegetable products with high content of bioactive compounds
Project number:
TR 031044
Funding sources:
Ministry of Education, Science and Technological Development
Duration of the project:
2011 –
Project budget:
cca 55.000.000,00 RSD
Logo or acronym:
-
Research area of the project:
Technical and technological sciences
Principal investigator:
Dr. Jasna Čanadanović-Brunet, full professor, Faculty of Technology Nоvi Sаd, University of Novi Sad
Dr. Sonja Djilas, full professor, Faculty of Technology Nоvi Sаd, University of Novi Sad
(2011 – 2017)
Reseach team:
Dr. Gordana Ćetković, full professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Siniša Markov, full professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Vesna Tumbas Šaponjac, associate professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Dragoljub Cvetković, associate professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Aleksandra Tepić, associate professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Jelena Vulić associate professor Faculty of Technology Novi Sad, University of Novi Sad
Dr. Aleksandra Velićanski, associate professor, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Zdravko Šumić, PhD assistant, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Anamarija Mandić, principal research fellow, Institute of Food Technology in Novi Sad, University of Novi Sad
Dr. Slađana Stajčić, research associate, Faculty of Technology Novi Sad, University of Novi Sad
Dr. Dragana Četojević-Simin, principal research fellow, Oncology Institute of Vojvodina
Dr. Tatjana Ćebović, full professor, Faculty of Medicine, University of Novi Sad
Key words:
fruits and vegetables, antioxidant capacity, lyophilization, vacuum drying, dietary supplements
Project summary:
Within this project, research was focused on obtaining and characterizing products and additives from fruits and vegetables with a high content of bioactive compounds. Procedures for obtaining nutritionally and biologically high-value and economically viable extracts from by-products of berry processing (blueberries, raspberries, blackberries, strawberries) and organically grown vegetables (tomatoes and beets) were defined, as well as their characterization on the basis of which the extracts are classified as functional additives. Prepared extracts were lyophilizated, and obtained powder additives showed high stability. Their use was aimed at enriching selected food products and obtaining new high-quality, market-competitive and economically justified functional products. Since bioactive compounds are unstable during thermal treatment, the second direction of research within the project included defining optimal drying parameters of selected fruits by lyophilization and vacuum drying and defining a mathematical model to simulate these processes. Physico-chemical, sensory and bioactive properties of dried products were determined. A technological-project solution of an ecologically acceptable procedure for the production of dried fruit of the highest quality and formulation of dietary supplements was obtained.
Graphical abstract or graphical presentation of project results:
