100% Figo – biofunctional product with high circularity efficiency in the transformation and conservation by advanced technologies for the extraction and incorporation of bioactive compounds

The aim is to develop an innovative and sustainable solution for processing fresh figs, in the form of jam and sweet, through the extraction and incorporation of bioactive compounds from the fig bio-residue. In addition to preserving the nutritional and sensory quality of the figs, it will contribute to food functionality and sugar contente reduction. Thus, the Consortium believes that this project will enhance the health benefits for consumers, while contributing to the Circular Economy.

Figs; Jam; Sweet; Bioactive compounds; Bo-residue; Health benefits

Tagusvalley – Associação para a Promoção e Desenvolvimento do Tecnopólo do Vale do Tejo (Coord.); Sociedade Agrícola Quinta da Mó de Cima, S.A; BLC3 – Campus de Tecnologia e Inovação; Instituto Politécnico de Bragança

MARE-Polytechnic of Leiria: Maria Jorge Geraldes Campos – mcampos@ipleiria.pt

201.793.91 € (MARE-Polytechnic of Leiria)| Fundo Europeu de Desenvolvimento Regional (FEDER), Programa Operacional Competitividade e Internacionalização // Duration 2021-2023