Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products


The Sustainable&Healthy project applied supercritical fluid extraction on bilberry press-cake to optimise extraction of phenols and bioactive oils. A bilberry seed oil with enhanced vitamin E content, and antioxidant activity was obtained. Spray drying and Particles from Gas Saturated Solutions experiments were carried out to stabilize the extracts. It was shown that successful encapsulation of bilberry extract in maltodextrin, palm fat and eudragit was possible and by controlling processing parameters, different particle properties could be obtained. Finally, dried food products with added value; favourable organoleptic properties and enhanced levels of health promoting ingredients were generated.

  • The final project meeting and workshop was held on 13 November 2017 in Sitges (Barcelona), Spain

Project consortium

Coordinated by



  • Ruhr-Universität Bochum (DE);
  • Technische Universität Berlin (DE);
  • Warsaw University of Life Sciences (PL)

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