ERA Chair for Food (By-) Products Valorisation Technologies
Optimisation of processing/
Appropriate food processing technologies (existing and new) will be explored and optimized to minimize waste generations and losses incurred (E.g. Super-critical CO2, Ultrasound techniques, Microwave technique, etc). Besides, impact of these techniques on the status of bioactive compounds will also be evaluated. Currently, there are several innovative processing/extraction technologies available in the market. However, identifying and optimizing the best and sustainable technology for maximal retention of bioactive compounds and vital nutrients are vital. Main emphasis will be on exploring various locally generated food raw materials (wastes and by-products) of Estonia. Minimal processing (reduction in processing stages) with maximal retention of the overall quality and safety will also be one of the main focus arenas.
Ben-Othman, S.; Kaldmäe, H.; Rätsep, R.; Bleive, U.; Aluvee, A.; Rinken, T. Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia. Antioxidants 2021, 10, 189. https://doi.org/10.3390/ antiox10020189