The Project was funded by the European Regional Development Fund (ERDF) Investment for Growth and Jobs Programme 2014-2020
Smart juice is a new fruit drink with reduced sugar content produced in a natural way, in which the nutritional and sensory quality of the fruit is preserved. the Project was funded by the European Regional Development Fund (ERDF) Investment for Growth and Jobs Programme 2014-2020.
The main source of excess sugar in the human diet is constituted by sugary drinks. Excessive sugar consumption is considered one of the determining causes of obesity and, consequently, is associated with a higher prevalence of risk factors for metabolic and cardio-metabolic diseases. Although natural juices are perceived to be healthier, they favor the energy and calorie intake of more portions of fresh fruit. Consequently, natural juices have a sugar content similar to that of sugary drinks, and once metabolized they induce the same biological response. In addition, the political orientation to introduce the sugar tax in many countries might limit the production of drinks with a high sugar content, and consequently reduce the daily intake of sugars.
Monitoring and controlling the catabolism of sugars and the synthesis of natural sweeteners within fruit juices and natural smoothies without altering their organoleptic characteristics represents the challenge of the project. The use of functional microorganisms and “food grade” enzymes combined with guided fermentation will constitute the natural and sustainable way to achieve this goal. Fermentation is considered one of the most traditional, eco-sustainable and effective examples of biotechnology to ensure the hygienic, sensory and shelf-life properties, and the improvement of the nutritional value of many foods and beverages.
Marco Gobbetti – Coordinator
Email: marco.gobbetti@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Raffaella Di Cagno
Email: raffaella.dicagno@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Andrea Polo
Email: andrea.polo@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Ali Zein Alabiden Tlais
Email: alizeinalabiden.tlais@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Sara Casagrande
Email: sara.casagrande@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Free University of Bozen-Bolzano
Italy - 39100, Bozen-Bolzano
Privacy and Cookie Policy Legal
© 2021 Free University of Bozen-Bolzano
Smart juice is a new fruit drink with reduced sugar content produced in a natural way, in which the nutritional and sensory quality of the fruit is preserved. the Project was funded by the European Regional Development Fund (ERDF) Investment for Growth and Jobs Programme 2014-2020.
The main source of excess sugar in the human diet is constituted by sugary drinks. Excessive sugar consumption is considered one of the determining causes of obesity and, consequently, is associated with a higher prevalence of risk factors for metabolic and cardio-metabolic diseases. Although natural juices are perceived to be healthier, they favor the energy and calorie intake of more portions of fresh fruit. Consequently, natural juices have a sugar content similar to that of sugary drinks, and once metabolized they induce the same biological response. In addition, the political orientation to introduce the sugar tax in many countries might limit the production of drinks with a high sugar content, and consequently reduce the daily intake of sugars.
Monitoring and controlling the catabolism of sugars and the synthesis of natural sweeteners within fruit juices and natural smoothies without altering their organoleptic characteristics represents the challenge of the project. The use of functional microorganisms and “food grade” enzymes combined with guided fermentation will constitute the natural and sustainable way to achieve this goal. Fermentation is considered one of the most traditional, eco-sustainable and effective examples of biotechnology to ensure the hygienic, sensory and shelf-life properties, and the improvement of the nutritional value of many foods and beverages.
Marco Gobbetti – Coordinator
Email: marco.gobbetti@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Raffaella Di Cagno
Email: raffaella.dicagno@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Andrea Polo
Email: andrea.polo@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Marta Acin Albiac
Email: marta.acinalbiac1@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Ali Zein Alabiden Tlais
Email: alizeinalabiden.tlais@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Sara Casagrande
Email: sara.casagrande@unibz.it
Facoltà di Scienze e Tecnologie
Università di Bolzano
Home page
Free University of Bozen-Bolzano
Italy - 39100, Bozen-Bolzano
Privacy and Cookie Policy Legal
© 2021 Free University of Bozen-Bolzano