Structural design of natural plant based foods to promote nutritional quality
Other text in scientific journal, 2012
During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
Author
Sandra van Buggenhout
KU Leuven
Lilia Ahrné
SIK – the Swedish Institute for Food and Biotechnology
Marie Alminger
Food and Nutrition Science
Anna Andrys
Tetra Pak
Mia Benjamin
Unilever
L Bialek
Unilever
Graham Cleaver
Unilever
Ines Colle
KU Leuven
Maud Langton
Elvira Larqué
University of Murcia
L. Lemmens
KU Leuven
Anders Löfgren
Tetra Pak
Patricia Lopez-Sanchez
Chalmers, Chemical and Biological Engineering, Life Sciences
F. Perez-Llamas
Unilever
Rebeca Martinez-Tomas
University of Murcia
Jim Robertson
Institute of Food Research
Sebastian Schalow
Humboldt University of Berlin
Cecilia Svelander
Chalmers, Chemical and Biological Engineering, Life Sciences
Klaus Wellner
Institute of Food Research
Marc Hendrickx
KU Leuven
Keith Waldron
Institute of Food Research
Trends in Food Science and Technology
0924-2244 (ISSN)
Vol. 24 1 47-59Subject Categories
Analytical Chemistry
Food Engineering
Chemical Process Engineering
Other Chemistry Topics
Structural Biology
Horticulture
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1016/j.tifs.2011.10.005