{"id":248207,"date":"2024-12-18T11:15:14","date_gmt":"2024-12-18T10:15:14","guid":{"rendered":"https:\/\/iaa.uvigo.gal\/?post_type=uvigo_iaa_project&#038;p=248207"},"modified":"2025-10-06T16:32:58","modified_gmt":"2025-10-06T14:32:58","slug":"sustainable-and-cost-effective-production-process-for-the-upcycling-of-olive-grape-and-nut-by-products-into-4-natural-and-healthy-ingredients-for-nutraceutical-and-cosmetic-applications-up4health","status":"publish","type":"uvigo_iaa_project","link":"https:\/\/iaa.uvigo.gal\/es\/investigacion\/proxecto\/sustainable-and-cost-effective-production-process-for-the-upcycling-of-olive-grape-and-nut-by-products-into-4-natural-and-healthy-ingredients-for-nutraceutical-and-cosmetic-applications-up4health\/","title":{"rendered":"Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications (UP4HEALTH)"},"content":{"rendered":"<p>Olive and grape processing produces a residual biomass which most of time remains underexploited. To tap the potential of this residual biomass, the EU-funded UP4HEALTH project aims to work on a zero-waste sustainable process for olive and grape pomace, nut by-products and olive pits. Their residue will be transformed into a natural fruit water rich in polyphenols, polyphenol-rich dietary fibres, natural oily fruit extracts and prebiotic xylooligosaccharides that will be used in functional food, nutraceutical supplements and cosmetics. What is more, the remaining solid fraction from the hydrolysis of the olive pits will be used to produce energy.<\/p>\n","protected":false},"featured_media":249003,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-248207","uvigo_iaa_project","type-uvigo_iaa_project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<title>Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications (UP4HEALTH) | Instituto de Agroecolox\u00eda e Alimentaci\u00f3n | UVigo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/iaa.uvigo.gal\/es\/investigacion\/proxecto\/sustainable-and-cost-effective-production-process-for-the-upcycling-of-olive-grape-and-nut-by-products-into-4-natural-and-healthy-ingredients-for-nutraceutical-and-cosmetic-applications-up4health\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications (UP4HEALTH) | Instituto de Agroecolox\u00eda e Alimentaci\u00f3n | UVigo\" \/>\n<meta property=\"og:description\" content=\"Olive and grape processing produces a residual biomass which most of time remains underexploited. 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