Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications

Project Information

UP4HEALTH

Grant agreement ID: 888003

DOI

10.3030/888003

Project closed

EC signature date 28 April 2020

Start date 1 June 2020

End date 31 December 2024

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost

€ 5 542 448,75

EU contribution

€ 4 009 921,52

Coordinated by

ISANATUR SPAIN SL
Spain

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (13)

Report on the contribution to standardization (part II)

Contribution to standardization

Product Specifications of UP4HEALTH ingredients
Dissemination and Communication Plan
Product Category Rule for functional ingredients
Clustering activities and policy recommendations report
Life Cycle Methodology definition and template
Final results on Communication & Dissemination activities
Results of consumer tests for product acceptability

Consumer tests for product acceptability

Report on the contribution to standardization (part I)

Report on the contribution to standardization part I

Data Management Plan
First Tests for consumer acceptance of UP4HEALTH cosmetics

Tests for consumer acceptance of UP4HEALTH cosmetics

Life Cycle Sustainability Assessment of UP4HEALTH production process
Inventory of legal requirements applicable to UP4HEALTH

Websites, patent fillings, videos etc. (1)

UP4HEALTH project website

Publications

Peer reviewed articles (5)

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Author(s): Garcia-Oliveira P., Jimenez-Lopez C., Lourenço-Lopes C., Chamorro F., Pereira A.G., Carrera-Casais A., Fraga-Corral M., Carpena M., Simal-Gandara J., Prieto M.A.
Published in: Antioxidants, Issue 10(3), 368., 2021, ISSN 2076-3921
Publisher: MDPI
DOI: 10.3390/antiox10030368

Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies.

Author(s): Otero, P.; Garcia-Oliveria, P.; Carpena, M.; Barral-Martinez, M.; Chamorro, F.; Echave, J.; Garcia-Perez, P.; Cao, H.; Xiao, J.; Simal-Gandara, J.; Prieto, M.A.
Published in: Trends in Food Science & Technology, Issue 116, October, 1084-1104., 2021, ISSN 0924-2244
Publisher: Elsevier BV
DOI: 10.1016/j.tifs.2021.09.007

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review.

Author(s): Garcia-Perez, P.; Xiao, J.; Munekata, P.E.S.; Lorenzo, J.M.; Barba, F.J.; Rajoka, M.S.R.; Barros, L.; Mascoloti Sprea, R.; Amaral, J.S.; Prieto, M.A.; Simal-Gandara, J.
Published in: Foods, Issue 10, 1823, 2021, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10081823

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils.

Author(s): Pereira A.G.; Otero P.; Fraga-Corral M.; Garcia-Oliveira P.; Carpena M.; Prieto M.A.; Simal-Gandara J.
Published in: Foods, Issue 10(3), 484, 2021, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10030484

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry.

Author(s): Barral-Martinez, M.; Fraga-Corral, M.; Garcia-Perez, P.; Simal-Gandara, J.; Prieto, M.A.
Published in: Foods, Issue 10 (8), 1793, 2021, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10081793

Book chapters (1)

Application of Green Extraction Techniques for Natural Additives Production.

Author(s): Carreira-Casais, A.; Lourenço-Lopes, C.; Otero, P.; Carpena, M.; Pereira, A.G.; Echave, J.; Núñez-Estévez, B.; Chamorro, F.; Prieto, M.A.; Simal-Gandara, J.
Published in: Food Additives, 2021, ISBN 978-1-83968-960-4
Publisher: Intech Open
DOI: 10.5772/intechopen.100320