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Designing Foods: Obtaining Functionalities by Organizing Structures. An example. Conference “Technology as a mediator of foods functionality” Bologna,

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Presentation on theme: "Designing Foods: Obtaining Functionalities by Organizing Structures. An example. Conference “Technology as a mediator of foods functionality” Bologna,"— Presentation transcript:

1 Designing Foods: Obtaining Functionalities by Organizing Structures. An example. Conference “Technology as a mediator of foods functionality” Bologna, Italy, September2014 Pedro Fito & Noelia Betoret

2 (FP) 1 = f(FS) 1 (FP) n = f(FS) n Food Structure, Properties & Process Relationships (S-P-P)r Food Process (n steps) Structure Properties Relationships

3 “Technology as a mediator of foods functionality. Edible Packaging for developing “Ready to eat” Natural Functional Foods. A new technology” by Prof. Pedro Fito, Emeritus Professor of Food Engineering. Polytechnic University of Valencia (Spain) Bologna, Italy, September2014 Abstract In the present work the technology used to modify the structure de fruits (apples) by introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 and has been widely used in the last 20 years. In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings, vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both, with chemical analysis and by biological tests. The final results of this research confirm the possibility to design new foods with specific functionalities reorganizing their structures, with the use of techniques as the Vacuum Impregnation, Vacuum Osmotic Dehydration or others. The porosity of these structures became full of functional liquid. The new technology may be defined as “Edible packaging for developing “Ready to eat” Natural Functional Foods” Bologna, September 2014

4 “Technology as a mediator of foods functionality” Bologna, Italy, September2014 Designing Foods: Obtaining Functionalities by Organizing Structures. Vacuum Osmotic Dehydration. The key tech. Edible Packaging for developing “Ready to eat” Functional Foods. A new process. Pedro Fito & Noelia Betoret

5 “Technology as a mediator of foods functionality. Edible Packaging for developing “Ready to eat” Natural Functional Foods. A new technology” by Prof. Pedro Fito, Emeritus Professor of Food Engineering. Polytechnic University of Valencia (Spain) Bologna, Italy, September2014 Abstract In the present work the technology used to modify the structure de fruits (apples) by introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 and has been widely used in the last 20 years. In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings, vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both, with chemical analysis and by biological tests. The final results of this research confirm the possibility to design new foods with specific functionalities reorganizing their structures, with the use of techniques as the Vacuum Impregnation, Vacuum Osmotic Dehydration or others. The porosity of these structures became full of functional liquid. The new technology may be defined as “Edible packaging for developing “Ready to eat” Natural Functional Foods” Bologna, September 2014

6 Developing a “family of new designed foods” In the present work the technology used to modify the structure de fruits (apples) by introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 an has been widely used in the last 20 years. In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both with chemical analysis and by biological tests. Pedro Fito & Noelia Betoret

7 Journal of Food Engineering Editors´ Selection (Nov. 2011) EDITORIAL: Evolution of food engineering during the past four decades. R. Paul Singh -During the last 40 years food engineering has evolved in a vibrant and strong discipline… -”These papers represent topics that were at early stages of investigation at the time they were published, but they formed the basis for numerous follow-up studies by researchers around the world´”… 1.Implication of glass transition for the drying and stability of dried foods. B.R. Bhandari & T. Howes Modelling of Vacuum Osmotic Dehydration of Foods. Pedro Fito Engineering Aspects of Pulsed Electric Field Pasteurization. Dinghua Zhang, Gustavo Barbosa-Cánovas & Barry G. Swanson Improving quality inspection of food products by computer vision. A review. Tahd Brusnan & Da-Wen Sun The electromagnetic Properties of Food Materials: A review of the basic principles. S. Ryynanen Plasticizer effect on mechanical properties of β-lactoglobulin films. Rugsinee Sothornvit & John M. Krochta Why food microstructure? José Miguel Aguilera Supercritical fluids: technology and application to food processing. Gerd Brunner 2005

8 Fresh tissue Dried tissue (70 ºC, 2 h) IS ew IS IS: Intercellular space ew: evaporated water Dehydration and Structure Changes

9 EP4FF Edible Packaging for developing “Ready to eat” Natural Functional Foods. A new technology. 1.- Introduction. 2.- Advanced Food Process Engineering: Industrial & Biological Food Processes in the Food Chain. 3.- Vacuum Impregnation. A porous food may be a good package to improve or preserve functional properties of liquid foods! 4.- Solid Porous Food preparation 5.- Impregnation liquid properties. Previous treatments 6.- Properties of Humid Impregnated Food. How to preserve? 7.- Drying or Freeze Drying? Final products. 8.- Functional properties assessment in the final product. Some examples. 9.- Probiotics & Other Microorganisms Physical and Chemical Properties of the new foods. Texture and deformations Biological Properties of the new foods. Medical test.

10 Developing a “family of new designed foods” joining the following characteristics: Fruit consumption Functional properties Attractive for the ”young people” Facilities to be commercialized The two developed products 1.- Apple-Mandarin ensemble 2.- Apple-Blueberry ensemble

11 Developing a “family of new designed foods” Technologies, Equipment & Development Apple rings preparation Impregnation Juice preparation Vacuum Impregnation Dehydration Freeze Drying/Air Drying Packaging Storage Functionality assessment – 1.- In vitro – 2.- In vivo

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13 Helicobacter pylori is an etiologic agent of chronic gastritis and gastroduodenal ulcer and it constitutes a risk of gastric linphoma or adenocarcinoma, increasing the risk when the infection persists. gastroduodenal ulcer carcinogenic agent type 1 by IARC (International Agency for Research on Cancer) in 1994 one of the most interest microorganisms for human pathology (Hunt et al., 1998)

14 Thanks for your attention!

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16 Documentos y Publicaciones 2 PhD. Thesis from: Ester Betoret (Dir. N. Betoret y P. Fito) Juan Manuel Castagnini (Dir. N. Betoret y P. Fito) Apuntes de Ingeniería de Alimentos (P. Fito) Advanced Food Process Engineering: Industrial & Biological Food Processes in the Food Chain (P. Fito & N. Betoret Designing Foods: Obtaining Functionalities by Organizing Structures. (N. Betoret y P. Fito) Conference “Technology as a mediator of foods functionality” Bologna, Italy, September2014

17 Amount of Free Energy (G) used in sample structure deformations and breakages during drying. Figure 5. Evolution of the free energy to generate structural deformation/breakages efforts versus time.


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