Minimal processing technologies for production and preservation of tailor-made foods

Berdejo, Daniel (Universidad de Zaragoza) ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Oulahal, Nadia ; Denkova-Kostova, Rositsa ; Shopska, Vesela ; Kostov, Georgi ; Degraeve, Pascal ; Pagan, Rafael (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.17113/ftb.61.03.23.8013

Año: 2023

Publicado en: Food technology and biotechnology 61, 3 (2023), 357-377
ISSN: 1330-9862

Factor impacto JCR: 2.3 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 100 / 173 = 0.578 (2023) - Q3 - T2
Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 110 / 174 = 0.632 (2023) - Q3 - T2

Factor impacto CITESCORE: 3.7 - Chemical Engineering (all) (Q2) - Industrial and Manufacturing Engineering (Q2) - Food Science (Q2) - Biotechnology (Q3)

Factor impacto SCIMAGO: 0.45 - Chemical Engineering (miscellaneous) (Q2) - Industrial and Manufacturing Engineering (Q2) - Food Science (Q2) - Biotechnology (Q3)

Tipo y forma: Article (Published version)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)