DESPRE PROIECT
COMPONENTA CONSORTIULUI
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
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
Grafic ponderi cantitative ale compusului polifenolic trimis de partenerul strain
Variantele de suc de mere dupa testul de imbatranire accelerata
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
Bacterii probiotice NCIMB 11974 Lactobacillus plantarum
Microcapsule obtinute prin picurare cu seringa cu ac 30G
Microcapsulele vazute la microscopul optic 400x
A.II.6 – Stabilirea si selectia retetelor de laborator. Stabilirea parametrilor de stabilitate fizico-chimica si senzoriala in diverse formulari. Selectia retetelor finale
Stadiul si rezultatele obtinute in Etapa II - acceseaza PDF
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
DISEMINARE
Etapa II/2017
„Application of microencapsulated probiotics in fresh juices”, C. Rovinaru, D. Pasarin, Scientific Conference with international participation celebrating 27 years of activity and the 25th Anniversary of Agronomy Higher Education in Sibiu under the aegis of Sibiu European Region of Gastronomy , 2019, AGRI-FOOD for XXI, mai 11-13, Sibiu, 2017, Romania, Published in Romania by ”Lucian Blaga” University of Sibiu, ISSN 1843-0694
The influence of various parameters on the formation of probiotic microcapsules”, D. Pasarin, C. Rovinaru, International Symposium - Priorities of Chemistry for a Sustainable Development - PRIOCHEM, Romania, octombrie 25-27, ICECHIM, Bucuresti 2017
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.
Etapa II/2017
Parteneriat la nivel national
Cele trei organizatii romanesti implicate in proiect – ANNABELLA FABRICA DE CONSERVE RAURENI (coordonator proiect), INCDCP-ICECHIM (partener 1), EXPERGO BUSINESS NETWORK (partener 2) au avut mai multe intalniri de lucru, la sediul coordonatorului, pe perioada de derulare a etapei II.
Pe data de 17.03.2017 s-au prezentat rezultatele obtinute in etapa I, s-au detaliat activitatile etapei II/2017 pe parteneri si s-au furnizat mostre (suc natural concentrat de mere cu aciditate 1,15% si 1,8%) ca matrice pentru bioingrediente.
Pe data de 23.10.2017 s-a facut o prezentare, in power point, cu rezultatele activitatilor din etapa II si s-au expus mostre din produsele obtinute. De asemenea, s-au purtat discutii referitoare la optimizarea procesului de microincapsulare a probioticelor si definitivarea compozitiei retetelor de sucuri functionale pentru etapa urmatoare. S-a convenit ca produsul final sa fie ambalat in PET-uri de 500 mL.
Parteneriat la nivel international
Pe data de 14.03.2017 a fost realizata o intalnire Skype (videoconferinta) la care au participat reprezentanti de la cele trei organizatii romanesti si cele doua organizatii din Muntenegru (PLANTAZE, UDG FACULTY), prilej cu care s-au purtat discutii referitoare la furnizarea de mostre de polifenoli, pregatirea unui scurt raport de activitate de catre partenerul din Muntenegru, si vizita lor in Romania.
Vizita in Romania a partenerilor din Muntenegru, in perioada 08.06.17–12.06.17, s-a desfasurat atat in Bucuresti, la firma EXPERGO, cat si la sediul Raureni, unde s-au vizitat mai multe sectoare ale fabricii (sectorul de conserve, de sucuri concentrate, de obtinere a otetului, de ambalare a sucurilor) si s-au abordat si unele idei de colaborare viitoare.
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
CONSORTIUM COMPONENTS
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
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
49 STOLNICENI Street, RAURENI, VALCEA COUNTY, ROMANIA
Phone: +(40) 250 73 33 08, Fax: +(40) 250 73 95 63
E-mail : OFFICE@RAURENI.RO
COPYRIGHT 2015 ANNABELLA
FABRICA DE CONSERVE RAURENI S.R.L.