DESPRE PROIECT

  • Numar Eureka: E!9546
  • Numar contract de finantare: 92/2016
  • Titlul proiectului: Novel functional fruit beverages with consumers health impact
  • Acronimul: PROBEV
  • Coordonator proiect: SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL
  • Director proiect: Ana-Maria Floricu
  • Finantat de catre: Executive Agency for Higher Education, Research, Development and
  • Innovation Funding (UEFISCDI) – European and International Cooperation – Subprogram 3.5. Other initiatives and European and International Programs – EUREKA Traditional Projects, EUREKA-Cluster, Eurostars
  • Link catre pagina UEFISCDI: www.uefiscdi.gov.ro
  • Valoarea totala a contractului: 2.199.000 lei
  • Valoarea contractului (sursa numai buget de stat): 1.360.000 lei
  • Durata implementarii: 01.09.2016-01.09.2019

 

COMPONENTA CONSORTIULUI

  • Coordonator proiect
    SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL Str. Barajului nr. 52, judet Valcea, 240266, Romania Project manager – Eng. Ana-Maria FLORICU; raureni.raureni@gmail.com
  • Partener P1
    INSTITUTUL DE CERCETARE-DEZVOLTARE PENTRU CHIMIE SI PETROCHIMIE - ICECHIM Bucuresti
    Spl. Independentei 202, sector 6, 06021, Bucuresti, Romania
    Project responsible – PhD. Biologist Diana PASARIN; dianapasarin11@yahoo.com
  • Partener P2
    EXPERGO BUSINESS NETWORK SRL
    Str. Bulevardul Eroilor nr. 28, Bl. A2, Sc. 1, Et. 4, ap. 17, sector 5, Bucuresti, Romania
    Project responsible – Eng. Catalin BILBIE; catalin@expergo.ro
  • Partener P3
    13. JUL PLANTAŽE a.d.
    Put Radomira Ivanovica, 2, 2000, Podgorica, Muntenegru
    Project responsible – PhD of biotechnical sciences Vesna MARAŠ, vesna.maras@plantaze.com
  • Partener P4
    UNIVERSITY DONJA GORICA, FACULTY for FOOD TECHNOLOGY, FOOD SAFETY and ECOLOGY - UDG
    Donja Gorica bb, 81000 Podgorica, Muntenegru
    Project responsible – PhD of biotechnical sciences Aleksandra MARTINOVIC, aleksandra.martinovic@udg.edu.me

 

OBIECTIVUL

Producerea de noi bauturi functionale pe baza de suc de mere/struguri, fortificate cu combinatii optime de prebiotice, probiotice si antioxidanti, ca matrici alimentare alternative la bauturile fermentate pe baza de lapte si la iaurturi (alimente probiotice foarte cunoscute) pentru promovarea sanatatii si a starii de bine.

 

REZULTATELE PRECONIZATE ALE PROIECTULUI

  • Dezvoltarea de noi produse functionale pe baza de sucuri de mar/struguri ca matrice pentru prebiotice si probiotice microincapsulate
  • Dezvoltarea unui nou produs functional pe baza de suc de mere/struguri ca matrice pentru antioxidanti
  • Dezvoltarea unei bauturi „vii” fara conservanti /aditivi de sinteza, bogata in componente care promoveaza sanatatea

 

ETAPE

Etapa I - Elaborarea modelelor experimentale privind valorificarea deseurilor rezultate in urma prelucrarii fructelor prin obtinerea de compusi bioactivi. Studiu de piata al directiilor senzoriale privind sucurile concentrate de mere, Perioada de derulare: 01.09.2016 – 15.12.2016

Etapa II - Realizarea modelelor experimentale de obtinerea bioingredientelor si a sucurilor de fructe functionale, Perioada de derulare: 16.12.2016 – 15.11.2017

Etapa III - Optimizarea parametrilor tehnologici pentru obtinerea bioingredientelor. Realizarea de bauturi functionale pe baza de suc de mere cu bioingrediente incorporate, Perioada de derulare: 16.11.2017 – 15.11.2018

Etapa IV - Realizarea experimentala a functionalitatii solutiilor tehnice, Perioada de derulare: 16.11.2018 – 01.09.2019

Etapa V - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, Perioada de derulare: 02.09.2019 – 01.09.2020

Etapa VI - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, Perioada de derulare: 02.09.2020 – 01.09.2021

Etapa VII - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, Perioada de derulare: 02.09.2021 – 01.09.2022

 

ACTIVITATI PE ETAPE

Etapa I - Elaborarea modelelor experimentale privind valorificarea deseurilor rezultate in urma prelucrarii fructelor prin obtinerea de compusi bioactivi. Studiu de piata al directiilor senzoriale privind sucurile concentrate de mere

A.I.1 - Stabilirea normelor tehnice de igiena privind productia si personalul si de protectie a muncii pentru sucurile concentrate naturale de fructe, imbogatite cu bioingrediente

A.I.2 - Analiza materiilor prime care se preteaza la obtinerea sucurilor naturale

A.I.3 – Elaborarea modelelor experimentale privind compusii bioactivi din deseurile provenite in urma prelucrarii merelor. Selectia si caracterizarea materialelor de microincapsulare. Elaborare model experimental privind procesul de microincapsulare

A.I.4 – Studiu cantitativ de piata pentru identificarea produselor cu adaosuri functionale. Studiu calitativ prin chestionarea consumatorilor in vederea determinarii obiceiurilor de consum si a nevoilor acestora fata de alimente cu adaosuri functionale (prebiotice, antioxidanti, probiotice)

Stadiul si rezultatele obtinute in Etapa I  - acceseaza PDF

Etapa II - Realizarea modelelor experimentale de obtinerea bioingredientelor si a sucurilor de fructe functionale

A.II.1 - Realizarea tehnologiilor sanogene specifice de obtinere a sucurilor concentrate naturale de mere. Determinarea profilului nutritional al sucului de mere. Caracterizarea fizico-chimica si microbiologica a tescovinei de mere

A.II.2 - Realizarea modelelor experimentale de extractie a oligozaharidelor pectice din tescovina de mere prin metode combinate de extractie cu solventi si hidroliza enzimatica

A.II.3 – Determinarea stabilitatii antioxidantilor (primiti de la partenerul strain), a influentei factorilor intrinseci si extrinseci asupra conservarii activitatii bioingredientelor

A.II.4 – Evaluarea indicilor de calitate. Identificarea defectelor de fabricatie, a cauzei aparitiei acestora si masurile de prevenire si remediere

A.II.5 – Selectia, caracterizarea si screening-ul tulpinilor probiotice in simulanti de mediu in scopul obtinerii de produse bioactive stabile. Realizarea modelului experimental de microincapsulare a probioticelor

A.II.6 – Stabilirea si selectia retetelor de laborator. Stabilirea parametrilor de stabilitate fizico-chimica si senzoriala in diverse formulari. Selectia retetelor finale

Etapa III - Optimizarea parametrilor tehnologici pentru obtinerea bioingredientelor. Realizarea de bauturi functionale pe baza de suc de mere cu bioingrediente incorporate

A.III.1 - Realizarea unei linii demonstrative de microproductie pentru obtinerea de sucuri naturale functionale

A.III.2 – Optimizarea tehnologiei de extractiei a polizaharidelor pectice. Optimizarea tehnologiei de microincapsulare a probioticelor. Testarea microcapsulelor cu probiotice si a sinergismului dintre prebiotice si probiotice

A.III.3 - Analiza stabilitatii produselor functionale experimentale. Determinarea parametrilor de stabilitate microbiologica, fizico-chimica si senzoriala a produselor obtinute pe linia demonstrativa. Optimizarea retetelor si parametrilor tehnologici

A.III.4 - Realizarea experimentala de variante de bauturi functionale: suc de mere cu probiotice; suc de mere cu probiotice si prebiotice; suc de mere cu antioxidanti (primiti de la partenerul strain)

A.III.5 - Optimizarea retetelor in functie de stabilitatea la depozitare

A.III.6 - Analiza efectului asupra organismului a consumului de sucuri functionale cu bioingredientele adaugate (prebiotice, antioxidanti, probiotice). Studiu clinic

Etapa IV - Realizarea experimentala a functionalitatii solutiilor tehnice

A.IV.1 – Producerea de serii pilot a bauturilor functionale pe baza de suc de mere pentru demonstrarea functionalitatii solutiilor tehnice

A.IV.2 – Asistenta tehnologica la realizarea productiei experimentale

A.IV.3 – Studiu de piata cantitativ. Testarea produselor functionale pe consumatori. Stabilirea gradului de acceptanta si preferinta. Evaluarea feed-backului consumatorilor si definirea eventualelor optimizari de reteta

A.IV.4 – Inregistrare in lista proprie de produse a noilor produse alimentare functionale. Cerere de brevet/marca inregistrata/desen industrial

A.IV.5 – Pagina web, materiale promo, articole, mobilitate internationala

Etapa V - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

Etapa VI - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

Etapa VII - Raportarea efectelor CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

EVENIMENTE

Etapa I/2016

Parteneriat la nivel national si international

In ziua de 12.10.2016 s-a organizat un workshop la ANNABELLA FABRICA DE CONSERVE RAURENI, Ramnicu Valcea, cu participarea celor trei organizatii romanesti implicate in proiect – ANNABELLA FABRICA DE CONSERVE RAURENI (coordonator proiect), INCDCP-ICECHIM (partener 1), EXPERGO (partener 2), prilej cu care au fost discutate sarcinile ce le reveneau, conform planului de realizare si termenele de predare a rapoartelor de activitate. De asemnea au fost stabilite termenele si cantitatile de materii prime necesare derularii activitatilor din etapa II.

De asemenea, s-a tinut legatura cu partenerii din Muntenegru prin intermediul e-mail-ului si s-a stabilit realizarea unei videoconferinte in primul trimestru al anului 2017.

CONTACT

Persoana contact: Eng. Ana-Maria FLORICU, raureni.raureni@gmail.com
Adresa: Str. Barajului nr. 52, judet Valcea, 240266, Romania
Telefon: 0250 733308, Fax: 0250 739563

 

 

ABOUT THE PROJECT

  • Eureka number: E!9546
  • Financing contract number: 92/2016
  • The project title: Novel functional fruit beverages with consumers health impact
  • Acronym: PROBEV
  • Project Coordinator: SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL
  • Project Director: Ana-Maria Floricu
  • Financed by: Executive Agency for Higher Education, Research, Development and
  • Innovation Funding (UEFISCDI) – European and International Cooperation – Subprogram 3.5. Other initiatives and European and International Programs – EUREKA Traditional Projects, EUREKA-Cluster, Eurostars
  • Link to UEFISCDI page: www.uefiscdi.gov.ro
  • Contract total value: 2.199.000 lei
  • Contract value (budget source): 1.360.000 lei
  • Duration of implementation: 01.09.2016-01.09.2019

 

CONSORTIUM COMPONENTS

  • Project Coordinator
    SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL Str. Barajului nr. 52, judet Valcea, 240266, Romania Project manager – Eng. Ana-Maria FLORICU; raureni.raureni@gmail.com
  • Partner P1
    INSTITUTUL DE CERCETARE-DEZVOLTARE PENTRU CHIMIE SI PETROCHIMIE - ICECHIM Bucuresti
    Spl. Independentei 202, sector 6, 06021, Bucuresti, Romania
    Project responsible – PhD. Biologist Diana PASARIN; dianapasarin11@yahoo.com
  • Partner P2
    EXPERGO BUSINESS NETWORK SRL
    Str. Bulevardul Eroilor nr. 28, Bl. A2, Sc. 1, Et. 4, ap. 17, sector 5, Bucuresti, Romania
    Project responsible – Eng. Catalin BILBIE; catalin@expergo.ro
  • Partner P3
    13. JUL PLANTAŽE a.d.
    Put Radomira Ivanovica, 2, 2000, Podgorica, Muntenegru
    Project responsible – PhD of biotechnical sciences Vesna MARAŠ, vesna.maras@plantaze.com
  • Partner P4
    UNIVERSITY DONJA GORICA, FACULTY for FOOD TECHNOLOGY, FOOD SAFETY and ECOLOGY - UDG
    Donja Gorica bb, 81000 Podgorica, Muntenegru
    Project responsible – PhD of biotechnical sciences Aleksandra MARTINOVIC, aleksandra.martinovic@udg.edu.me

 

OBJECTIVE

Production of new functional beverages containing apple/grape juices fortified with optimal mixtures of prebiotics, probiotic strains and antioxidants, as alternative food matrix to fermentative beverages based on milk and yogurt (known probiotic food) to promote health benefits and wellness to consumers.

 

PROJECT EXPECTED RESULTS

  • Development of novel functional products based on apple/grape juice as matrix for microencapsulated prebiotic and probiotics
  • Development of a novel functional product based on apple/grape juice as matrix for antioxidants
  • Development of a "live" beverage made without chemical preservatives or artificial additives, rich in health-promoting components

 

WORK PACKAGES

Work package I - Elaboration of experimental models regarding fruit processing by-products valorization by obtaining of bioactive compounds. Market study of sensory directions regarding apple juice concentrates, On going period: 01.09.2016 – 15.12.2016

Work package II - Realization of experimental models for bioingredients and functional fruit juices obtaining, On going period: 16.12.2016 – 15.11.2017

Work package III - Optimization of technological parameters for obtaining bioingredients. Realization of functional beverages based on apple juice with incorporated bioingredients, On going period: 16.11.2017 – 15.11.2018

Work package IV - Experimental realization of technical solutions functionality, On going period: 16.11.2018 – 01.09.2019

Work package V - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, On going period: 02.09.2019 – 01.09.2020

Work package VI - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, On going period: 02.09.2020 – 01.09.2021

Work package VII - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL, On going period: 02.09.2021 – 01.09.2022

 

TASKS / WORK PACKAGES

Work package I - Elaboration of experimental models regarding fruit processing by-products valorizatioon by obtaining of bioactive compounds. Market study of sensory directions regarding apple juice concentrates

A.I.1 – Establishment of hygiene technical rules regarding production and staff and labor protection for natural concentrated fruit juices, fortified with bioingredients

A.I.2 - Analysis of raw materials that are suitable for obtaining natural juices

A.I.3 – Elaboration of experimental models on bioactive compounds from apples processing by-products. Selection and characterization of microencapsulation raw materials. Elaboration of experimental model refers to microencapsulation

A.I.4 – Quantitative market study to identify the products with functional additives. Qualitative study by asking consumers to determine the consumer habits and their needs versus foods with functional additives (prebiotics, antioxidants, probiotics)

Work package II - Realization of experimental models for bioingredients and functional fruit juices obtaining

A.II.1 - Specific sanogen technologies realization for obtaining natural apple juice concentrates. Determination of nutritional profile of apple juice. Physical-chemical and microbiological characterization of apple pomace

A.II.2 - Realization of experimental models of pectin oligosaccharides extraction from apple pomace by solvent and enzymatic hydrolysis combined extraction methods

A.II.3 – Determination of antioxidants stability (received from the foreign partner) and influence of intrinsic and extrinsic factors on the preservation of bioingredients activity

A.II.4 – Evaluation of quality indicators. Identifying manufacturing defects, the cause of their appearance and preventive and corrective measures

A.II.5 – Selection, characterization and screening of probiotic strains in simulants in order to obtain stable bioactive products. Realization of experimental model for microencapsulation of probiotics

A.II.6 – Establishment and selection of laboratory recipes. Establish physical-chemical and sensory stability parameters in various formulations. Selection of final recipes

Work package III - Optimization of technological parameters for obtaining bioingredients. Realization of functional beverages based on apple juice with incorporated bioingredients

A.III.1 – Realization of demonstrative micro-lines for obtaining functional natural juices

A.III.2 – Optimization of pectin polysaccharides extraction technology. Optimization of technology regarding probiotics microencapsulation. Testing of microcapsules with probiotics and synergism between prebiotics and probiotics

A.III.3 - Stability analysis of experimental functional products. Determination of microbiological parameters, physical-chemical and sensory stability of products obtained on demo line. Optimization of technological parameters and recipes

A.III.4 - Experimental realization of various functional beverages: apple juice with probiotics; apple juice with probiotics and prebiotics; apple juice with antioxidants (received from the foreign partner)

A.III.5 - Recipes optimizing depending on storage stability

A.III.6 - Analysis of the effect on the body of functional juices with added bioingredients consumption (prebiotics, antioxidants, probiotics). Clinical trial

Work package IV - Experimental realization of technical solutions functionality

A.IV.1 – Pilot series production of functional beverages based on apple juice for demonstrating the functionality of technical solutions

A.IV.2 – Technological assistance for experimental production

A.IV.3 – Quantitative market study. Test of functional products on consumers. Establish of acceptance degree and preference. Consumer feed-back assessment and definition of potential recipe optimizations

A.IV.4 – Register in own products list of new functional food products. Patent application / trademark / industrial design

A.IV.5 – Website, promotional materials, articles, international mobility

Work package V - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

Work package VI - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

Work package VII - Effects reporting CO- SC ANNABELLA FABRICA DE CONSERVE RAURENI SRL

EVENIMENTS

CONTACT

Contact person: Eng. Ana-Maria FLORICU, raureni.raureni@gmail.com
Address: Str. Barajului nr. 52, judet Valcea, 240266, Romania
Tel: 0250 733308, Fax: 0250 739563