Innovative production on Innovative production systems for more attractive vegetablebased products

Purpose and goal

The project has been about finding solutions to current problems during production and cooking of peeled potatoes (e.g. film formation) as well as predicting storage capacity of onions when harvested. In both cases, we have identified important steps and interesting markers, but has not yet all answers. Furthermore, we studied active components, and demonstrated that zeaxanthin can be extracted and concentrated from residues (green leaves) also, in human studies we have looked at metabolic effects of the combination of fermentation and polyphenols in berries and vegetable drinks.

Expected results and effects

A lots of data has been collected to understand important factors to avoid the film formation on potatoes, additional studies are needed and will be carried out. Analyzes of sugar and protein profiles on collected onions indicate potential markers, requiring in-depth identification. The goal of process engineering to develop a product for improved eye health has been met. Different fruit and vegetable based fermented beverages have been analyzed for polyphenol content, GI and II, a long-term completed study will provide answers about the products preventative metabolic effects.

Planned approach and implementation

The subprojects are different in their design and at different levels of research as it is; Post dock- (onion, fermented beverages), doctoral- (potato), and master´s project (xeazanthin). Literature compilations have been made in all cases, just like method development, especially with regard to parameters for analysis of the film formation on potato and onions capacity for storage. Exciting collaborations and results have come true, all projects continue in the future. During the course of time we have invited to various activities for the purpose of linking industry and academia.