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Sustainable Functional Food Processing
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Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits.
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Keywords
- Agriculture
- amino acids
- animal and plant proteins
- antioxidant activity
- antioxidant capacity
- antioxidant properties
- Antioxidants
- beetroot
- bioavailability
- biologically active compounds
- Biology, Life Sciences
- bisphosphonates
- carotenoids
- cephalopods
- chickpea
- cocoa shell
- coffee
- computer vision system
- confocal scanning microscopy
- conserving vegetables
- convective drying
- dehydrated persimmon
- Dehydration
- Dietary fiber
- Diospyros kaki
- drug
- drying
- drying rate
- edible mushroom
- emulsion
- eustress
- extensive farming
- extraction
- faba bean
- fiber
- flow behavior
- Food
- Food processing
- Fourier-Transform Infrared Spectroscopy
- fruit by-products
- fruit juice
- fruit wastes
- Functional Food
- functional food industry
- functional fruit juice
- functional fruit juices
- ginger
- glycation
- green practices
- grindability
- Heavy metals
- high voltage electrical discharge
- histological preparation
- hurdle technology
- improving shelf-life
- infrared drying
- intensification technologies
- Interaction
- juice
- juice mix
- Lactuca sativa
- lecithin
- lentil
- liquid additives
- lulo bagasse powder
- lupin
- Mathematics & science
- meal
- meat analogue
- metabolomics
- microbiological quality
- Microstructure
- mineral water
- minimally processed foods
- mushroom
- n/a
- non-dairy beverages
- non-thermal processing
- Nutrition
- nutritional value
- nutritive quality
- old apple cultivar
- optimization
- particle size distribution
- pathogenicity
- PEA
- pesticide
- pharmacokinetics
- pharmacological interactions
- phenolic acids
- phenolic compounds
- physicochemical properties
- phytochemical
- pineapple
- Polyphenols
- poria cubes
- post-harvest losses
- Preservation
- pressure and microwave cooking
- probiotic
- probiotic safety
- pulses
- purée
- Quality
- reducing capacity
- Reference, information & interdisciplinary subjects
- rehydrated pepper
- Research & information: general
- Safety
- Seafood
- sensory attributes
- SERMs
- slow
- sous-vide cooking
- soy protein isolate
- stage drying
- supplements
- tannin
- Technology, engineering, agriculture
- Texture
- thin-layer modeling
- total anthocyanin content
- total soluble solids
- Toxicity
- traditional
- turmeric
- UHLPC-MS/MS
- Vacuum
- vegetable wastes
- Vegetables
- viscosity
- Vitamin D
- water activity
- water binding capacity
Links
DOI: 10.3390/books978-3-0365-5302-3Editions