Minimally processed foods:
technology, conceptual approach and consumers’ perception
Prof.Dr.Barbaros Özer
Ankara University Faculty of Agriculture Department of Dairy Technology Ankara, Turkey
Changes in Food Paradigms Over the
Years
Technology pressure
• Piling up information
• Novel ingredients
• Novel tools
Market pressure
• Health impacts
•Obesity-Globesity
•Pleasure-gastronomy
•Short shelf-life
•Demographical factors
Global Food Industry has a turnover of 3.5 trillion US dollars
The European food market grows annually 2.1%, hit the €676 billion by the end of 2019
In 2019, European people consume on average about 300 kg of food per person In 2019, European people spend on average €4.05 for each item of food
On-line food shopping spent is currently about 3% (we like buying foods from the stores)
Ghost restaurants / online-only restaurants CBD > Hemp/Cannabis based products
The ‘Free-From’ movement Clean label
Eating home Edible insects
Personalization nutrition
TOP TRENDS
New concept : from farm to fork clinical nutrition
Mouth Brain
Intestine
Health effect
Organoleptical properties
Sense of pleasure
Eating quality
Texture
Aroma release
Biofunctionality of ingredients
Satiety
Intestinal health
Allergy
Farm Fork
• Raw material production
• Protection
• Quality
Food processing process
Changes in food processing paradigms
PROCESS DESIGN
*High throughput
*Low production cost
*Longer shelf-life
PRODUCT DESIGN
Health and well-being Personalized nutrition Food safety and quality
Technology- driven food matrix design
Supplementation of biofunctional
ingredients
Functional foods for general
Functional foods for specific consumer groups
Formulation
Structure formation
Bioploymer changes
Phase formation
Reactions
Structure stabilization
Crystallization
Vitrification
Network formation
Metastable structure
External variables (shear, heat etc...)
Molecular
Interactions
Integrators
Structural elements
Pre-matrix
Architect
Functional structure
In the Past In the Future
Basic strategies to produce functional food
Addition of biofunctional supplements to target food
Increasing concentration of functional ingredients in
foods without being externally supplemented
Increasing
bioavailability/bioabsorption of nutraceuticals by modifying food processing
technologies
• Direct suplementation
• Encapsulation
• Probiotics/prebiotics/synbiotics
• Vitamins/minerals
• Dietary fibers
• Omega-3 etc..
• Selective concentration and/or removal of target compounds
• Membrane Technologies (UF/DF/MF/NF)
• Nonselective concentraton of target compounds
• Evaporation, drying etc..
• Changing the order of food processing flow
• Homogenization prior to or after UHT treatment to milk (effects on lipid digestion? or protein bioabsorption level?)
Minimally processed foods vs. conventionally processed foods
Healthier ? Safer? Cheaper? Convenient?
DO WE REALLY HAVE TO MAKE A CHOICE??
New processing technologies
Safe Less
manipulated With fewer
resources Clean label
Less processed Less impact on
nutrients Pathogen free
More convenient Environmentally
friendly Fresher
Natural
Healthy
Consumer wants Food industry designs
NEW CONSUMERS, NOVEL PROCESSING
TECHNOLOGIES
GLOBAL TRENDS IN FOOD SECTOR
Nutraceutical bioavailability classification scheme (NuBACS)
MAJOR CLASSES
Bioaccessibility Absorption Transformation
McClements (2015). Current Opinion in Food Science, 4: 1-6
Emerging Technologies
Nonthermal
High Hydrostatic Pressure Pulsed electric fields
Ultrasound Ultraviolet Irradiation Cold Plasma Ozone
Thermal
Microwave
Radiofrequency Ohmic heating
Advanced retorting
HPP PRINCIPLES
Marianas trench
Stamp with a high-heel shoe
Pressure cooker
Atmospheric Pressure
1,03 bar = 0,1 MPa
2,00 bar = 0,2 MPa
>100 bar = >10 MPa
1100 bar = 110 MPa
6.000 x
3.000 x
60 x
6 x WHAT IS HYDORSTATIC HIGH PRESSURE?
Yüksek basınç uygulanmış ticari ürünler
Taiwan
Korea India
Estados Unidos Canadá
México
New Zealand
South Korea
Spain
United Kingdom
Pulsed Electric Fields Technology (PEF)
Kaynak: Gustavo Barbosa-Canovas (2012)
Normal hücre PEF uygulanmış hücre
Charging Resistor High Voltage Switch
Supply Power
Food CapacitorEnergy Storage ChamberTreatment
ULTRASOUND
Energy generated by sound waves that vibrate
more than 20,000 times per second
Thermal treatment Ultrasound
After 10 min Ultrasound After 30 min
ULTRASOUND
Disruption of milk fat during ultrasonication
Kaynak: Gustavo Barbosa-Canovas (2012)
Better homogenization, color, appearance and consistency
COLD PLASMA
Based on the interaction of a chemically and electrically reactive gas
Escherichia coli K12 before and after cold plasma treatment
Membrane filter
(Yu et al. 2006, J Appl Microbiol)
