Bio-Technological solutions to REduce, REcover and REuse Fruit and VEgetable WAstes

The losses of agricultural products intended for human consumption, whether fresh or processed, represent one of the main problems of the agricultural and agro-industrial production system in the Mediterranean area. At a global level, the fruit and vegetable sector presents a percentage of losses ranging from 10-15%, but the data can triple for specific products in relation to the final use, the destination markets, and preservation methods We can distinguish two types of issues: food losses and food waste. 

Food losses are determined upstream of the agri-food chain, especially in the sowing, harvesting, storage and, generally, in the first stage of the agrifood chain. Food waste are the losses that occur in the second stage of the supply chain, related to the industrial transformation, distribution and final consumption.

The causes of this waste are to be found at all levels of the food supply chain, in particular, three macro areas have been identified where the most waste occurs: a) production stage, b) distribution stage, and c) consumption stage.

The Project Re-WAVE, led by University of Basilicata (Potenza, Itlay) in cooperation with two private companies (O.P. Armonia, Battipaglia, SA, Italy); Az. Agr. Esposito Antonio, Bernalda, MT, Italy) aims at reducing food wastes improving quality and nutritional properties of food products. Re-WAVE has developed protocols and solutions for: 

• 1) the reduction of fresh fruits and vegetables (FV) losses through the optimization of storage and packaging technologies; 
• 2) valorization of FV wastes for the extraction of bioactive compounds and biopolymers, using eco-friendly and sustainable technologies; 
• 3) formulations of fruit-based drinks with high nutritional and sensory quality by using fermentative processes.

The Re-WAVE project includes 5 Work Packages (WPs):

• WP1 – Project Management
  • Task 1.1. Project management and internal communication
  • Task 1.2. Risk analysis and contingency plan
• WP2 – Optimization of storage conditions to reduce losses and energy consumption
  • Task 2.1. Plant framing, definition of thermal and hygrometric levels, modelling of plant/product heat transfer
  • Task 2.2. Development of the prototype, laboratory scale testing
  • Task 2.3. Industrial-scale prototype deployment and system validation
  • Task 2.4. Impact of the proposed innovation on climate, environmental and energy aspects
• WP3 – Packaging innovation to extend shelf-life and reduce losses
  • Task 3.1. Definition and development of innovative prototype packaging machine, laboratory scale trials
  • Task 3.2. Deployment of the prototype at industrial scale, validation of the prototype
  • Task 3.3. Innovation impact
• WP4 – Recovery and valorization of fruit and vegetable wastes
  • Task 4.1. Extraction and recovery of bioactive compounds
  • Task 4.2. Extraction and recovery of biopolymers
  • Task 4.3. Formulation of fortified fruit-based beverages
  • Task 4.4. Life Cycle Assessment
• WP5 – Communication and Dissemination Plan

Main Results of the Re-WAVE Project

1. Intelligent Cold-Storage Management System
   • An intelligent and computerized system for the management of cold-storage rooms was implemented, allowing extension of the shelf-life and quality of fruit and vegetable (FV) products, as well as reduction of energy consumption during storage.
2. Prototype Packaging Machine
   • A prototype packaging machine, based on the combined use of an intelligent breathable device and MAP (Modified Atmosphere Packaging) preservation, was realized, enabling a significant increase in FV product shelf-life through reduction of microbial spoilage and maintenance of physical-chemical parameters.
3. Valorization of FV Wastes for Biocellulose Production
   • FV wastes (e.g., potato, carrot, and fruit peels) were used to formulate low-cost substrates for microbial biocellulose (BC) production, achieving BC yields comparable to those obtained in synthetic media.
   • A composite material combining BC and wastes from pasta production was also tested.
4. Fortified Beverages
   • Pomegranate peel and orange peel powders were used to formulate fortified kombucha-like beverages with increased antioxidant properties.

The results of the Re-WAVE project allowed the implementation of a comprehensive approach for the reduction, recycling, and valorization of FV wastes, which may serve as a sustainable workflow model for several companies in the agri-food sector.

Website: https://rewaveorg.wordpress.com