Structural design of natural plant based foods to promote nutritional quality
Introductory text in 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, Food and Nutrition Science

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, Food and Nutrition Science

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 47-59

Subject 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

More information

Latest update

3/1/2021 4