Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods - Archive ouverte HAL
Article Dans Une Revue (Article De Synthèse) Food Technology and Biotechnology Année : 2023

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

Daniel Berdejo
Diego García-Gonzalo
Nadia Oulahal
Rositsa Denkova-Kostova
Vesela Shopska
Georgi Kostov
Rafael Pagan

Résumé

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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Dates et versions

hal-04390566 , version 1 (12-01-2024)

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Citer

Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, et al.. Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods. Food Technology and Biotechnology, 2023, 61 (3), pp.357-377. ⟨10.17113/ftb.61.03.23.8013⟩. ⟨hal-04390566⟩
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