Increasing the shelf life of berries

Despite their essential health benefits, the seasonality of berries leads to a significant food surplus. A €2.5m (AU$4m) research program titled FRIETS is looking at ways to increase the shelf life of berries using high-precision agriculture and innovative processing methods while still maintaining their quality.

The four-year project is titled ‘Sustainable optimisation of the value chain of fresh and dried value-added berries through the integration of Precision Agriculture strategies and innovative methods of dehydration and edible coating’ and comprises 13 partners from five countries: Greece, Cyprus, Malta, Romania and England. The project will see researchers taking part in a total of 116 knowledge and research exchange trips between the partners involved.

Athanasios Angelis-Dimakis is leading the University of Huddersfield’s involvement in the project, which is funded by the European Union’s Horizon 2020 Research and Innovation program Marie Sklodowska-Curie.

“The project is now nearing the end of its second year, and we have already noticed the benefits of cooperation between universities and industry. The strong links created have resulted in innovative research, strengthening this project’s research and development output,” Angelis-Dimakis said.

An output of research has discovered that by modifying osmotic dehydration methods, using alternative osmotic agents, conventional salts and sugars can be replaced leading to healthier foods. The development of edible coatings as a methodology to extend shelf life is also being studied.

Life cycle analysis and life cycle cost analysis are being studied throughout the value chain by various partners, including the University of Huddersfield. This will help determine the environmental impacts and identify the points that cause the most series environmental burdens, providing sustainable solutions at a reasonable cost.

The results of research from the first year were shared in three scientific publications and one conference presentation, with further outputs expected soon.

“The researchers taking part in the FRIETS project gain an in-depth understanding of industry requirements that transforms knowledge into next-generation products and services,” Angelis-Dimakis said.

Companies involved will also be able to reap benefits as the research is expected to enhance and add value to their products and processes, according to Angelis-Dimakis.

Image credit: iStock.com/Bojsha65