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STUDY OF STRUCTURE-PROPERTIES-PROCESS RELATIONS IN REAL FUNCTIONAL FOODS ( FoodSPProcess )

STUDY OF STRUCTURE-PROPERTIES-PROCESS RELATIONS IN REAL FUNCTIONAL FOODS ( FoodSPProcess ). a Ester Betoret Valls , a,b Pietro Rocculi & a,b Marco Dalla Rosa a. Dipartimento di Scienze e Tecnologie Agro- Alimentari DISTAL b. CIRI Agroalimentare

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STUDY OF STRUCTURE-PROPERTIES-PROCESS RELATIONS IN REAL FUNCTIONAL FOODS ( FoodSPProcess )

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  1. STUDY OF STRUCTURE-PROPERTIES-PROCESS RELATIONS IN REAL FUNCTIONAL FOODS (FoodSPProcess) aEsterBetoretValls, a,bPietroRocculi & a,bMarcoDalla Rosa a. Dipartimento di Scienze e TecnologieAgro-AlimentariDISTAL b. CIRI Agroalimentare Piazza Goidanich 60, 47521 Cesena FC contact:maria.betoretvalls@unibo.it

  2. Study of Structure-Properties-Process relations in real functional FOODs (FoodSPProcess) Grantagreementnumber: FP7-PEOPLE-2013-IEF-626643 Project duration: 24 months from 1st March 2014 Total Budget: 187.414,80 €

  3. In Horizon 2020 • HEALTHY SECURE FOOD • ALTERNATIVE TREATMENTS TO FIGHT ANTIBIOTIC RESISTANCES WHICH PRODUCE A HIGH COST FOR THE HEALTHY EUROPEAN SYSTEM. • In The European Technology Platform Food for Life • TO DESCRIBE WHAT THE PHYSIOLOGICAL IMPACT OF CHANGES IN FOOD STRUCTURE ARE ON PROCESS-STRUCTURE FUNCTIONAL PROPERTIES • TO PREVENT DELETERIOUS CHANGES, WHICH NEGATIVELY AFFECT PRODUCT QUALITY, NUTRIENT BIOAVAILABILITY AND FUNCTIONALITY

  4. Aim The overallgoal of this work is to go in-depth on the study of any type of interactions that can be established between trehalose, antioxidant activity compounds, probiotic microorganisms and cellular structure of fruits. The determination of the effect of homogenization pressures and drying temperatures in these interactions will be assessed, in order to improve the technology to develope the process and functionality of natural functional foods with antioxidant and/or probiotic effect PROCESS STRUCTURE FUNCTIONALITY

  5. Raw Materials MANDARIN JUICE APPLE (CV. Granny Smith) (CV. Ortanique) HIGH POROSITY LEVEL FOR VACUUM IMPREGNATION PATENT WO/2007/042593 “METHOD OF OBTAINING REFRIGERATED PASTEURIZED CITRUS JUICES“ TREHALOSE PROBIOTIC MICROORGANISMS LactobacillusSalivariusspp. Salivarius CECT 4063 PROBIOTIC MICROORGANISMS WITH EFFECT AGAINST HELICOBACTER PYLORI INFECTION PROTECTOR EFFECT ON BIOLOGICAL MOLECULES

  6. Juice Extraction PATENT WO/2007/042593 METHOD OF OBTAINING REFRIGERATED PASTEURIZED CITRUS JUICES

  7. Juice Extraction Extraction Sift Homogenization Centrifugation Serum Pulp Pasteurization 63oC- 15s Pasteurization 85oC- 15s Cooling Cooling Concentration (43-44oBrix) HygienicPackaging HygienicPackaging Storage 1oC (±1oC) Storage 6oC (±1oC) Freezing(-18oC) Freezing(-18oC) Storage 1oC (±1oC) Storage 6oC (±1oC) Freezing(-18oC)

  8. Homogenization 0, 20, 100 MPa increasing the yield of citrus juices improving some quality factors of citrusjuices, viscosity colour cloudiness stability of suspended solids LIKE PRE-TREATMENT: VACUUM IMPREGNATION

  9. Homogenization

  10. ObtainingFunctionalFoodby VACUUM IMPREGNATION MODEL IN A RIGID MATRIX VACUUM IMPREGNATION ALLOWS, BY MEANS OF PRESSURE GRADIENTS, TO INCORPORATE COMPONENTS INTO STRUCTURAL MATRIX OF FOODS WITHOUT MODIFYING ITS ORGANOLEPTIC PROPERTIES SUBSTANCIALLY. SELECTION OF IMPREGNATION DISOLUTION VacuumPeriod T=10 min; P=50 mbar SELECTION OF FOOD WITH CELULAR STRUCTURE IMPREGNATED FOOD VACUUM IMPREGNATION AtmosphericPeriod T=10 min; P=1000 mbar RESIDUAL IMPREGNATION DISOLUTION (Fito et al., 2001). PATENT ES 2 169 640 A1

  11. IS Impregnation and Structure Changes IS IS Fresh tissue • Impregnated tissue IS: Intercellularspace

  12. ObtainingFunctionalFoodby VACUUM IMPREGNATION Table.Volume of juice incorporated into apples by vacuum impregnation in relation to the homogenization pressure applied (mean ± standard deviation). Formation of structures Protection Delivery in the approppiate target site

  13. ObtainingFunctionalFoodby VACUUM IMPREGNATION SAMPLES WITH HIGH HUMIDITY AND WATER ACTIVITY!!! POSSIBLE STABILIZATION

  14. Snack by HOT AIR DRYING PROCESS CONDITIONS T = 40 ºC T = 50 ºC T1:60 ºC t1:10 min T2:40 ºC t2: aw < 0.4 AIR DRIED APPLES 40 g of snack havethesame beneficial componentsthat 250 ml of mandarinjuice

  15. Snack by HOT AIR DRYING …IN PRESS The free energy in Tre and Tre+ca samples is maintained until the end of drying, showing a BIGGER DEFORMATION CAPACITY of the samples thus PREVENTING THE CELLULAR DISRUPTION AND BREAKAGES. Figure 5. Evolution of the free energy to generate structural deformation/breakages efforts versus time.

  16. IN VIVO studies 1.- Theconsumption of 40 g of snack during 28 days has a positive effectagainsttheoxidative stress in animals. 2.- Theconsumption of 40 g of snack during 28 daysimprovetheantioxidantdefences in patientswith hipercolesterolemia. 3.- Theconsumption of 40 g of snack withprobioticduring 28 daysimprovethesymptomatology in patientsinfectedwithHelicobacter pylori.

  17. OngoingWork HOMOGENIZATION EFFECT ON PROBIOTICS MICROORGANISMS INTERACTIONS BY NMR

  18. Grazie per la vostra attenzione!!! Gracias por su atencion!!! Gràcies per la vostraatenció!!! Thank you for your attention!!! Ďakujem vám za pozornosť!!! Je vous remercie de votre attention!!!

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