
Basic data
European Commission - H2020
Non-Thermal physical technologies to preserve fresh and minimally processed fruit and vegetables
European Commission - H2020
The SHEALTHY project aims to evaluate and develop an optimal combination of non-thermal disinfection, preservation and stabilization methods to improve the safety (inactivation of pathogenic and spoilage microorganisms) of minimally processed fruit and vegetable products, while preserving their nutritional quality and extending their shelf life (up to 50%).
By combining and modularizing non-thermal technologies with a minimal processing operation, the demand for fresh, healthy, convenient, sustainable, locally produced, additive-free food will be met. Once combined and optimized, these non-thermal technologies will be validated in 2 market case studies: minimally processed fruits and vegetables, and fruit and vegetable-based juices and smoothies.
This project will significantly advance the knowledge of minimal processing technologies by demonstrating in a relevant industrial environment (11 pilot tests) the combination of 10 different technologies: Solutions
Services
Technologies
Sectors
Success stories
Persons
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Scope of application
Safety, design and functionality in containers and packaging
Services
R+D+i Projects
Lines of research
Packaging and package-product interaction
Sectors
Food and beverages
Period of execution
May 2019 - April 2023
Source of funds
Europeans
Website
http://www.shealty.eu
@ShealthyP
SHEALTHY: Non-thermal physical technologies to preserve the health of fresh and minimally processed fruits and vegetables.
Technologies for the preservation of fresh fruits and vegetables
The SHEALTHY project (2019-2023) aims to evaluate and develop an optimal combination of non-thermal methods of disinfection, preservation and stabilization to improve the safety, preserve the nutritional quality and extend the shelf life of minimally processed fruits and vegetables.
Context
Fruits and vegetables (F&V) are key elements in maintaining a healthy and balanced diet as they provide bioactive compounds and essential nutrients. In recent years, consumer interest in purchasing healthier foods and in considering the overall sustainability of production and processing methods has contributed to a growing demand for less processed foods and those produced locally or regionally.
However, although minimal processing technologies, such as washing, cutting and modified atmosphere packaging (MAP), have been shown to preserve the freshness of produce, the shelf life of fruits and vegetables remains limited. In addition, chemical disinfectants available today, besides being perceived negatively by consumers, are not considered a solution, as they are not fully efficient for microbial reduction and are harmful to human health and the environment.
On the other hand, the relatively high costs of acquiring minimal processing technologies require a high capacity for innovation and investment. While large food companies can afford to invest in this and have higher operating costs, traditional micro, small and medium-sized enterprises (SMEs) are often unable to afford these outlays.
It is therefore necessary to develop more effective and sustainable postharvest and processing techniques to improve safety, preserve nutritional and sensory properties and extend the shelf life of fruits and vegetables, and to make these technologies available to SMEs in order to improve their competitiveness.
Summary and objectives
The SHEALTHY project aims to evaluate and develop an optimal combination of non-thermal disinfection, preservation and stabilization methods to improve the safety (inactivation of pathogenic and spoilage microorganisms) of minimally processed fruit and vegetable products, while preserving their nutritional quality and extending their shelf life (up to 50%).
By combining and modularizing non-thermal technologies with a minimal processing operation, the demand for fresh, healthy, convenient, sustainable, locally produced, additive-free food will be met. Once combined and optimized, these non-thermal technologies will be validated in 2 market case studies: minimally processed fruits and vegetables, and fruit and vegetable-based juices and smoothies.
This project will significantly advance the knowledge of minimal processing technologies, demonstrating in a relevant industrial environment (11 pilot tests) the combination of 10 different technologies: Ultrasonics; Electrolyzed water; Plasma activated water; Light technologies (high intensity pulsed light and blue light); Bioactive coatings; Active packaging; Indicator labels; High pressure processing; Pulsed electric fields; and, Filtration through membranes.
The SHEALTHY project aims to evaluate and develop an optimal combination of non-thermal disinfection, preservation and stabilization methods to improve the safety (inactivation of pathogenic and spoilage microorganisms) of minimally processed fruit and vegetable products, while preserving their nutritional quality and extending their shelf life (up to 50%).
By combining and modularizing non-thermal technologies with a minimal processing operation, the demand for fresh, healthy, convenient, sustainable, locally produced, additive-free food will be met. Once combined and optimized, these non-thermal technologies will be validated in 2 market case studies: minimally processed fruits and vegetables, and fruit and vegetable-based juices and smoothies.
This project will significantly advance the knowledge of minimally processed technologies by demonstrating in a relevant industrial environment (11 pilot tests) the combination of 10 different technologies: Solutions
Services
Technologies
Sectors
Success stories
Persons
Search
Press enter to search
Scope of application
Safety, design and functionality in containers and packaging
Services
R+D+i Projects
Lines of research
Packaging and package-product interaction
Sectors
Food and beverages
Period of execution
May 2019 – April 2023
Source of funds
Europeans
Website
http://www.shealty.eu
@ShealthyP
SHEALTHY: Non-thermal physical technologies to preserve the health of fresh and minimally processed fruits and vegetables.
Technologies for fresh fruit and vegetable preservation
The SHEALTHY project (2019-2023) aims to evaluate and develop an optimal combination of non-thermal methods of disinfection, preservation and stabilization to improve the safety, preserve the nutritional quality and extend the shelf life of minimally processed fruits and vegetables.
Context
Fruits and vegetables (F&V) are key elements in maintaining a healthy and balanced diet as they provide bioactive compounds and essential nutrients. In recent years, consumer interest in purchasing healthier foods and in considering the overall sustainability of production and processing methods has contributed to a growing demand for less processed foods and those produced locally or regionally.
However, although minimal processing technologies such as washing, cutting and modified atmosphere packaging (MAP) have been shown to preserve the freshness of produce, the shelf life of fruits and vegetables remains limited. In addition, chemical disinfectants available today, besides being perceived negatively by consumers, are not considered a solution, as they are not fully efficient for microbial reduction and are harmful to human health and the environment.
On the other hand, the relatively high costs of acquiring minimal processing technologies require a high capacity for innovation and investment. While large food companies can afford to invest in this and have higher operating costs, traditional micro, small and medium-sized enterprises (SMEs) are often unable to afford these outlays.
It is therefore necessary to develop more effective and sustainable postharvest and processing techniques to improve safety, preserve nutritional and sensory properties and extend the shelf life of fruits and vegetables, and to make these technologies available to SMEs in order to improve their competitiveness.
Summary and objectives
The SHEALTHY project aims to evaluate and develop an optimal combination of non-thermal disinfection, preservation and stabilization methods to improve the safety (inactivation of pathogenic and spoilage microorganisms) of minimally processed fruit and vegetable products, while preserving their nutritional quality and extending their shelf life (up to 50%).
By combining and modularizing non-thermal technologies with a minimal processing operation, the demand for fresh, healthy, convenient, sustainable, locally produced, additive-free food will be met. Once combined and optimized, these non-thermal technologies will be validated in 2 market case studies: minimally processed fruits and vegetables, and fruit and vegetable-based juices and smoothies.
This project will significantly advance the knowledge of minimal processing technologies, demonstrating in a relevant industrial environment (11 pilot tests) the combination of 10 different technologies: Ultrasonics; Electrolyzed water; Plasma activated water; Light technologies (high intensity pulsed light and blue light); Bioactive coatings; Active packaging; Indicator labels; High pressure processing; Pulsed electric fields; and, Filtration through membranes.
María Monedero
Food Safety Unit Project Manager
ITENE