FRESH4EVER

Development of innovative fresh cut potato products with superior organoleptic characteristics and prolonged shelf life

The Fresh4ever project successfully developed innovative fresh-cut potato products (pre-cooked and uncooked) with improved taste and extended shelf life. This was achieved through a collaboration between a potato processing company, an environmental services company, and the National Technical University of Athens. 

The project addressed the challenge of “browning” in cut potatoes, a common issue that reduces shelf life and quality. To overcome this, Fresh4ever focused on developing new technologies, including: 

• Innovative processing methods: Techniques like High Pressure, Pulsed Electric Fields, and Ohmic Heating were explored, sometimes combined with osmotic pretreatment, to prevent enzymatic browning. 

• Valorization of potato by-products: Potato peels were utilized to recover polysaccharides for use in edible coatings. 

• Advanced edible coating technology: Edible coatings, incorporating encapsulated or unencapsulated antimicrobial and antioxidant agents through electrospraying and spray drying, were applied to the potato products. 

Ultimately, the project resulted in processed potato products with a shelf life extended beyond 3-5 days and superior sensory qualities, all without synthetic preservatives. A pilot production of these fresh-cut potato products was established based on the most successful methods. The project also included a techno-economic analysis and environmental assessment. 

Fresh4ever’s successful implementation led to the creation of innovative food products, providing significant social, environmental, and economic benefits to the participating organizations and the country, aligning with national strategic research goals. 

In the Fresh4ever project, DRAXIS played a crucial role in two key areas. Firstly, they were responsible for evaluating the environmental performance and economic viability of the developed processes and techniques for producing the innovative potato products. This involved assessing the overall sustainability of the methods used throughout the project. Secondly, DRAXIS took the lead in disseminating project results to the general public, ensuring that information about the new technologies, improved potato products, and their environmental impact was effectively communicated to a broad audience.