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Final Summary

HiStabJuice was a European intersectoral and interdisciplinary network offering research training to 11 ESRs, which was relevant to the entire food industry worldwide. Initiated by the International Fruit and Vegetable Juice Association (IFU), the ETN combined the scientific expertise of 5 universities and 3 research institutions with the technological experience of 10 industry partners from 7 EU countries. This ETN stood out by its exceptionally high industrial involvement that ensured training in real-world abilities and in solving key problems with exceptional analytical and technological skills, combined with training in key transferable skills for public and private sector employment. The ESRs worked together on the evaluation of various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects included the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high-pressure processing), which were evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters). Upon conclusion of the action, the ESRs had established a universal, empirical system for deciding which fruit types to harvest at which times, at which stage of the ripening process, and which preservation method would give the best colour and nutrient stability. In line with the Horizon2020 strategic priority of Open Science, this knowledge was made freely accessible. This has the potential to revolutionise the fruit juice industry and fortify the European industry for decades to come. The participation of IFU guaranteed unsurpassed intercommunication between the ETN and industry stakeholders across the EU.

WP 3 had a dual focus, investigating the role of microbes on the shelf-life one side and on the enzymes on reduced colour stability on the other side. Surrogate strains for EHEC and Salmonella were successfully identified and could be used in WP5 as model organisms. Kinetics of pathogens and suitable surrogates were determined in different juices. The impact of different thermal and non-thermal treatments on the global gene expression of selected strains was investigated. The matrix impact on thermal resistance of bacteria was analyzed.

The overall progress of WP4 (ESRs 3, 4, 5, 7, 11)was exceptionally high, almost overfulfilling the expectations. The ESRs analysed a large spectrum of different fruit quality aspects, as well as harvesting and processing regimes. This included an initial screening of more than 100 strawberry varieties for colour stability during processing identified two promising candidates of potential commercial interest and resulted in a colour stability prediction value (ESR5). The main outcome was that cultivar has a strong impact, more than harvest time which is more important than ripening stage. In addition, proanthocyanidin contents and the presence of epiafzelechin in proanthocyanidins correlated with low colour stability in nectars. In contrast, a low pectin's arabinan to galactan ratio correlated with high colour stability in nectars (ESR11). Of course, not all of the identified colour stable cultivars would be of agronomic relevance (poor performance with respect to yield, fruit size and abiotic and biotic stress tolerance), but we identified several promising breeding lines in the pipeline, which will probably become available to the market in the next years. Thus, specific cultivation of colour stable cultivars for processing and the use of overripe strawberries harvested late in the season would significantly increase the shelf-life of strawberry nectars.

In WP5, multivitamin analysis methods using HPLC-MS/MS were developed for the water-soluble B and C vitamins (ESR10). The work concentrated on defined and prepared raw materials (strawberry nectar, raspberry juice, sour cherry juice) and managed a number of challenges in establishing the logistics for large-scale fruit purchasing, processing, and sample distribution to ensure uniformity and traceability of samples, with analytical tasks distributed according to ESSR’s laboratory specialization. Microbial inactivation kinetics using surrogate microorganisms for all preservation technologies was conducted. Specific kinetic and validation studies for PEF, ohmic, and HPP technologies were performed and standardized processing parameters for all treatments were established and applied. This systematic approach ensures that the comparison of conventional and non-conventional preservation treatments is scientifically rigorous, reproducible, and relevant for both food safety and product quality objective.

The project went beyond the state of the art by developing and validating innovative food processing strategies that integrated biotechnological and engineering solutions to enhance the quality, health benefits, and sustainability of plant-based food products. Through interdisciplinary collaboration, the consortium combined enzymatic and microbial treatments with emerging technologies such as pulsed electric fields, enabling higher retention of functional compounds and greater process efficiency. Data-driven modelling and optimisation approaches were also explored, laying the groundwork for the intelligent control of processing conditions in future industrial applications.

By effectively working together on collaborative workpackages, HiStabJuice ESRs have achieved great strides overall. During the project period, 15 papers were successfully published, 10 were submitted, and several more were either submitted or in progress. ESR7 obtained the Young Mind Award at the European Horticulture Congress (SHE 2024) held in Bucharest, Romania 2024. ESR10 obtained the AOAC INTERNATIONAL/SCIEX Rising Star Scholarship (https://www.aoac.org/2023-annual-meeting-exposition/2023-aoac-awards/) and the 2024 Quality Juice Award at the Juice Summit in Antwerp (https://www.qualityjuice.org/quality-juice-award).

The expected impacts of this work extend well beyond the project’s duration. The developed methods and prototypes offer a strong basis for the production of next-generation functional foods with improved nutritional profiles and consumer appeal. These innovations have the potential to strengthen the competitiveness of European food producers, particularly SMEs, by enabling more sustainable and value-added product lines. The project’s findings are also anticipated to support policy development related to health claims, food labelling, and sustainable production practices. Ultimately, the project is expected to contribute to healthier diets, reduced food system environmental impacts, and increased resilience and innovation capacity within the European agri-food sector.

Publications

  1. Zia, H., Murray, H., Hofsommer, M., Barreto, A. M., Pavon-Vargas, D., Puzovic, A., ... & Slatnar, A. (2025). Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar–a pilot scale study. Food chemistry, 463, 141078.
    https://doi.org/10.1016/j.foodchem.2024.141078
     

  2. Rincon, S., Murray, H., Gössinger, M., Ginies, C., Goupy, P., Dufour, C., ... & Le Bourvellec, C. (2025). Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stability. Food Chemistry, 143112. https://doi.org/10.1016/j.foodchem.2025.143112

  3. Griese, J., Schmidt, H., Gössinger, M., & Weiss, A. (2025). Culture-independent analysis of the common microbiota of strawberry fruits. LWT, 117391. https://doi.org/10.1016/j.lwt.2025.117391

  4. Gędas, A., Schmidt, H., & Weiss, A. (2024). Identification and evaluation of Escherichia coli strain ATCC 8739 as a surrogate for thermal inactivation of enterohemorrhagic Escherichia coli in fruit nectars: Impact of applied techniques on the decimal reduction time. Food Microbiology, 122, 104544.
    https://doi.org/10.1016/j.fm.2024.104544

  5. Murray, H., Stipkovits, F., Wühl, J., Halbwirth, H., & Gössinger, M. (2024). Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars. Beverages, 10(2), 36.
    https://doi.org/10.3390/beverages10020036

  6. Rabeeah, I., Gruber-Schmidt, V., Murray, H., Afsharzadeh, N., Paltram, R., Marinovic, S., ... & Haselmair-Gosch, C. (2024). Apple pomace as a potential source of oxidative stress-protecting dihydrochalcones. Antioxidants, 13(10), 1159.
    https://doi.org/10.3390/antiox13101159

  7. Simkova, K., Veberic, R., Hudina, M., Grohar, M. C., Pelacci, M., Smrke, T., ... & Jakopic, J. (2024). Non-destructive and destructive physical measurements as indicators of sugar and organic acid contents in strawberry fruit during ripening. Scientia horticulturae, 327, 112843.
    https://doi.org/10.1016/j.scienta.2024.112843

  8. Murray, H., Stipkovits, F., Lindner, M., Wühl, J., Halbwirth, H., & Gössinger, M. (2024). Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars. Journal of the Science of Food and Agriculture, 104(15), 9630-9639.
    https://doi.org/10.1002/jsfa.13787

  9. Gędas, A., Schmidt, H., & Weiss, A. (2024). Suitability of Escherichia coli ATCC 11229 as Salmonella enterica surrogate for strawberry nectar pasteurization. LWT, 198, 116056.
    https://doi.org/10.1016/j.lwt.2024.116056

  10. Lacey, K. L., Moreno-Barreto, A., Pavón-Vargas, D., Cattani, L., Rinaldi, M., Rainieri, S., & Dhenge, R. (2023). A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High‐Pressure Processing Conditions. Journal of Food Processing and Preservation, 2023(1), 5481142.
    https://doi.org/10.1155/2023/5481142

  11. Simkova, K., Veberic, R., Hudina, M., Grohar, M. C., Ivancic, T., Smrke, T., ... & Jakopic, J. (2023). Variability in ‘Capri’everbearing strawberry quality during a harvest season. Foods, 12(6), 1349.
    https://doi.org/10.3390/foods12061349

  12. Simkova, K., Veberic, R., Hudina, M., Cvelbar Weber, N., Smrke, T., Grohar, M. C., ... & Jakopic, J. (2023). Quantification and distribution of primary and secondary metabolites in the inner and outer parts of strawberry fruit. Horticulturae, 9(5), 605.
    https://doi.org/10.3390/horticulturae9050605

  13. Murray, H., Dietl-Schuller, C., Lindner, M., Korntheuer, K., Halbwirth, H., & Gössinger, M. (2023). Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV). LWT, 173, 114233.
    https://doi.org/10.1016/j.lwt.2022.114233

  14. Zia, H., Fischbach, N., Hofsommer, M., & Slatnar, A. (2023). Simultaneous analysis of ascorbic and dehydroascorbic acid in fruit juice using HILIC chromatography coupled with mass spectrometry. Journal of Food Composition and Analysis, 124, 105714.
    https://doi.org/10.1016/j.jfca.2023.105714

  15. Zia, H., Fischbach, N., Hofsommer, M., & Slatnar, A. (2023). Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices. LWT, 184, 115103.
    https://doi.org/10.1016/j.lwt.2023.115103

Publications Submitted or in Preparation

  1. H. Murray, J. Wühl, F. Stipkovits, J. de Kort, H. Halbwirth and M. Gössinger, Strawberries destined for industrial production: differences between different countries and impact on nectars, in preparation,

  2. Rincon, S., Dangles O., Ginies, C., Goupy, P., Dufour, C., ... & Le Bourvellec, C. Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar: a comparative study of stability, in preparation

  3. Rincon, S., Dangles O., Dufour, C., Goupy, P.,... & Le Bourvellec, C. Impact of proanthocyanidins and polysaccharides on the colour stability of strawberry anthocyanins in a model system , in preparation

  4. Zavarise, C. Molitor and H. Halbwirth, Novel affinity-based purification of plant PPO, in preparation

  5. Puzović, A., Truong, N. Q. A., Pavon-Vargas, D., Rabeeah, I., Cattani, L., Halbwirth, H., & Mikulič-Petkovšek, M. (2025). Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice. manuscript in final preparation stage

  6. Zavarise, A. Puzovic, A. Moreno, M. D. Pavon Vargas, M. Goessinger, M. Mikulič Petkovšek, M. Rinaldi, L. Cattani, H. Halbwirth, Effect of non-thermal treatments of clear apple juice on exogenous pectinases, mdpi Beverages submitted 2025

  7. A. Zavarise, I. Rabeeah, C. Molitor, M. Davoudi Pahnekolayi, V. Schmidt-Gruber, A. Winter, K. Olbricht, K. Stich, M. Goessinger, H. Halbwirth, Gene expression and enzyme kinetics of polyphenol oxidases in strawberry and their possible involvement in enzymatic browning reactions in strawberry nectar, Int. J Molecula Sciences, submitted 2025

  8. Gędas, A., Weiss, A. Differential gene expression of Escherichia coli ATCC 8739 in strawberry nectar after thermal and non-thermal treatments, Int. j. Food Microbiology submitted 2025

  9. H. Murray, W. Brandes, S. Sari, P. Eder, C. Dietl-Schuller, M. Lindner, C. Philipp, H. Halbwirth, C. Haselmair-Gosch, M. Gössinger, Strawberry nectar colour stability and aroma: influence of cultivar, harvest time and ripening stage, Horticulturae, submitted 2025

  10. Truong, N. Q. A., Puzović, A., Pavon-Vargas, D., Simkova, K., Rabeeah, I., Grohar, M. C., Mikulič-Petkovšek, M., Halbwirth, H., Gössinger, M., Cattani, L., & Rinaldi, M. (2025). Comparing the impact of high pressure, pulsed electric field, and thermal treatment on quality attributes of raspberry juice. Innovative Food Science and Emerging Technologies, submitted 2025.

  11. Validation of Ohmic Heating Pilot Plant for Vitamin C Retention and E. coli Surrogate Inactivation on Strawberry Nectar” – submitted to International Journal of Food Science, currently under review.

  12. Gędas, A., Weiss, A. Facing the Dilemma of heat resistance parameters: From pathogen risk assessment to surrogate selection challenges in the fruit juice and nectar production, Critical reviews in Food Science and Nutrition, submitted 2024

  13. Pavón-Vargas, D. J., et al. Comparative Analysis of Aroma and Phenolic Compounds in Strawberry Nectar Subjected to Equivalent Thermal, Ohmic Heating, High Pressure, and Pulsed Electric Fields Processes at Pilot Scale. Manuscript submitted for publication in LWT - Food Science and Technology. Submitted 2024

  14. Helen Murray, Jhoan-Sebastian Rincon-Berbeo, Kristyna Simkova, Marlene Lindner, Carine Le Bourvellec, Jerneja Jakpoic, Heidrun Halbwirth and Manfred Gössinger, Drip Loss during strawberry thawing: a simple method for predicting and improving the colour stability of nectars – Int. Journal of Food Science (submitted 2024)

  15. Murray, H., Stipkovits, F., Wühl, J., Halbwirth, H., & Gössinger, M. Impact of freezing raw material on the colour and colour stability of strawberry nectars, submitted 2024 to Food Technology and Biotechnology

Data Sets

  1. Investigating the effect of ammonium fluoride as an eluent modifier on the response signal of vitamins : research data
    https://dx.doi.org/20.500.12556/RUL-159659

  2. Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices : research data
    https://dx.doi.org/20.500.12556/RUL-159585

  3. Simultaneous analysis of ascorbic and dehydroascorbic acid in fruit juice using HILIC chromatography coupled with mass spectrometry : research data
    https://dx.doi.org/20.500.12556/RUL-159568

  4. Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars : a pilot scale study : research data
    https://dx.doi.org/20.500.12556/RUL-159567

  5. Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-158185

  6. Quantification and distribution of primary and secondary metabolites in the inner and outer part of strawberry fruit: research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-158184

  7. Non-destructive and destructive physical measurements as indicators of sugar and organic acid contents in strawberry fruit during ripening : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-156368

  8. Distribution of important aroma markers within the strawberry fruit, influence of fruit size and seasonal changes in content in the everbearing strawberry cultivar 'Capri' : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-156367

  9. The effect of freezing, frozen storage and thawing on the strawberry fruit composition : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-156238

  10. Changes in the aroma profile and phenolic compound contents of different strawberry cultivars during ripening : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-156110

  11. Berry size and weight as factors influencing the chemical composition of strawberry fruit : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-156027

  12. Variability in ‘Capri’ everbearing strawberry quality during a harvest season : dataset
    https://dx.doi.org/20.500.12556/RUL-155140

  13. Experimental Data: Ohmic Heating System Evaluation for Ascorbic Acid Retention and E. coli Inactivation in Strawberry Nectar
    https://dx.doi.org/doi.org/10.5281/zenodo.13938958

  14. HPLC and GC Data for Polyphenols and Aroma Compounds in Strawberry Nectar: Effects of Processing Technologies and Storage
    https://dx.doi.org/10.5281/zenodo.14884065

  15. HiStabJuice WP5 Strawberry Nectar Pilot Plant MultiTreatment Analysis
    https://dx.doi.org/https://doi.org/10.5281/zenodo.14886333

  16. Experimental Data: Evaluate The Change in Quality and Nutrient Attributes in Raspberry Juice under Thermal, Pulsed Electric Fields, and High-Pressure Processing Treatments
    https://dx.doi.org/10.5281/zenodo.14882150

  17. Data for "Strawberry post-harvest colour development to improve the colour of strawberry nectars"
    https://dx.doi.org/10.48436/wc8n0-f4d46

  18. Data for "Conductivity at Varying Frequencies as a method for differentiating Strawberry Ripeness and association with Colour Acceptance of Strawberry Nectars"
    https://dx.doi.org/Version%201.0.0%2010.48436/jgvdr-01v58

  19. Apple pomace as potential source of oxidative stress protecting dihydrochalcones
    https://dx.doi.org/10.48436/6r0qw-s1y20

  20. Gene expression and enzyme kinetics of polyphenol oxidases in strawberry and their possible involvement in enzymatic browning reactions in strawberry nectar
    https://dx.doi.org/10.48436/mys3h-r2p88

  21. Comparative evaluation of conventional and emerging maceration techniques for enhancing bioactive compounds in aronia juice : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-168495

  22. Effect of heat pasteurization and enzymatic maceration on yield, color, sugars, organic acids, and phenolic content in the ‘Merlot Kanthus’ grape juice : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-168497

  23. données pour Characterisation of phenolic compounds and polysaccharides in strawberry: Cultivar and harvest effects and their correlation with nectar colour stability
    https://dx.doi.org/10.57745/ERAXEA

  24. Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice : research data underlying the article
    https://dx.doi.org/20.500.12556/RUL-168813