Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2023-10-01 DOI:10.17113/ftb.61.03.23.8013
Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan
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Abstract

Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities. This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.
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定制食品生产和保存的最小加工技术
定制食品,也被称为具有可编程特性的食品,是利用其生物活性成分的已知作用机制,通过不同方法制备的具有独特成分的专门系统。定制食品的开发涉及对个别成分的评估,包括从其他产品的废物中提取的生物活性物质,如精油。这些成分可以单独评估,也可以在食品成分中组合评估,以实现特定的功能。本文综述了在定制食品的生产和保存中应用的最小加工技术。它考察了一系列方法,包括传统和新兴技术,以及来自各种来源和微生物的生物分子等新成分。根据障碍技术的原理,将这些方法结合起来,达到有效的协同效应,在保持定制食品功能特性的同时,提高食品安全性,延长食品保质期。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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