This document discusses iron deficiency globally and innovative ways to fortify baked goods with iron. It describes microencapsulation technology which can protect iron during baking processes and increase its bioavailability. Research is developing microcapsules that resist temperatures in bread baking. Testing shows encapsulated iron maintains integrity after 180°C and is protected from oxidation, unlike unencapsulated iron. The selected microcapsules are similar in size to flour particles and do not negatively impact bread sensory characteristics when used in pilot baking. Microencapsulation has potential to solve issues with iron fortification of baked goods.
Milk is collected and tested before being stored in silos at the processing plant. It is then standardized, preheated to destroy bacteria and enzymes, and high temperature pasteurized. The milk is evaporated and concentrated to 40-50% before being homogenized and slightly heated. It is pumped at high pressure through an atomizer to create droplets that are dried in a chamber by hot air. The dried powder is separated and packaged in multi-wall bags for storage. Spray dried milk powder has applications in foods, pharmaceuticals, and various industries.
The document discusses various issues around food packaging, including the large amount of packaging waste generated in the UK each year. It describes different types of packaging materials like plastic, paper/cardboard, metal and glass, noting their properties. It then outlines initiatives to increase use of biodegradable and compostable packaging to reduce environmental damage from plastic waste. Companies are profiled that produce packaging from renewable resources like corn starch, potato starch, palm leaves, sugarcane and recycled materials.
Cold plasma technology in food processingMohsinAga1
This document provides an overview of cold plasma technology in food processing. It begins with introducing plasma as the fourth state of matter and explaining cold plasma. It then discusses three main types of cold plasma discharge systems and the plasma that can be generated. The document outlines key applications of cold plasma for microbial decontamination of foods, modification of food materials, and sterilization of packaging. It notes advantages such as treatment at ambient temperatures without residues but also disadvantages like cost. The conclusion states that cold plasma is an effective antimicrobial process with applications for various food processing goals like surface decontamination and waste treatment.
This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.
This document discusses the utilization of dairy by-products, focusing on skim milk. It outlines how skim milk is produced and its large quantities as a by-product of butter and cheese making. The document then discusses several ways skim milk can be utilized, including as human food either on its own or in cooking, as animal feed, in cheese production, as fertilizer, and in the production of casein which has various industrial uses. The best uses are directly as human food or animal feed to extract the most nutritional value from this by-product.
Milk is collected and tested before being stored in silos at the processing plant. It is then standardized, preheated to destroy bacteria and enzymes, and high temperature pasteurized. The milk is evaporated and concentrated to 40-50% before being homogenized and slightly heated. It is pumped at high pressure through an atomizer to create droplets that are dried in a chamber by hot air. The dried powder is separated and packaged in multi-wall bags for storage. Spray dried milk powder has applications in foods, pharmaceuticals, and various industries.
The document discusses various issues around food packaging, including the large amount of packaging waste generated in the UK each year. It describes different types of packaging materials like plastic, paper/cardboard, metal and glass, noting their properties. It then outlines initiatives to increase use of biodegradable and compostable packaging to reduce environmental damage from plastic waste. Companies are profiled that produce packaging from renewable resources like corn starch, potato starch, palm leaves, sugarcane and recycled materials.
Cold plasma technology in food processingMohsinAga1
This document provides an overview of cold plasma technology in food processing. It begins with introducing plasma as the fourth state of matter and explaining cold plasma. It then discusses three main types of cold plasma discharge systems and the plasma that can be generated. The document outlines key applications of cold plasma for microbial decontamination of foods, modification of food materials, and sterilization of packaging. It notes advantages such as treatment at ambient temperatures without residues but also disadvantages like cost. The conclusion states that cold plasma is an effective antimicrobial process with applications for various food processing goals like surface decontamination and waste treatment.
This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.
This document discusses the utilization of dairy by-products, focusing on skim milk. It outlines how skim milk is produced and its large quantities as a by-product of butter and cheese making. The document then discusses several ways skim milk can be utilized, including as human food either on its own or in cooking, as animal feed, in cheese production, as fertilizer, and in the production of casein which has various industrial uses. The best uses are directly as human food or animal feed to extract the most nutritional value from this by-product.
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
The document discusses strategies for improving the hygienic design of dairy equipment to reduce the environmental impact and costs of cleaning. It advocates designing equipment to be fully cleanable in place using automated systems which can recirculate cleaning chemicals and reuse water, reducing water and chemical usage by 50% or more. Specifically, it recommends applying zoning principles to separate product contact surfaces from areas designed for effective cleaning, and ensuring all surfaces can be fully washed without dead spaces or gaps where soils can accumulate. Open equipment could be redesigned with movable shells to contain soils during cleaning. These eco-hygienic design approaches aim to minimize fouling and waste while enhancing food safety.
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
This document discusses meat analogues, including what they are, why they are produced, who eats them, and their potential benefits. It defines meat analogues as plant-based or cell-cultured products that mimic the texture, taste and nutritional value of animal meat. Key reasons for their production include lower costs and environmental impacts compared to meat. The document outlines various structuring techniques used to make meat analogues, such as extrusion and electrospinning, and popular products like tofu, tempeh, and TVP.
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
Shelf life simulation for moisture, oxygen and light sensitive food productsDhruv Patel
This document discusses various techniques for shelf-life simulation of moisture, oxygen, and light sensitive food products, including active packaging techniques like oxygen scavengers, CO2 scavengers, moisture absorbers, and edible coatings. It also discusses intelligent packaging techniques like time-temperature indicators and biosensors that can monitor food quality and provide information on storage conditions. Maintaining the proper moisture, oxygen, light, and temperature levels during storage is important for preserving foods and extending their shelf lives. Active and intelligent packaging technologies help control these factors and alert consumers to potential quality issues.
This document discusses food packaging. It provides definitions of food packaging from various sources and notes its importance in preservation, protection, convenience, communication/marketing, and facilitating handling. Food packaging helps prevent damage, contamination, and physical and chemical changes to foods. It also reduces waste for many foods like cucumbers, grapes, prepared salads, and bananas by extending shelf life. Concerns about food packaging include deceptive packaging, overpackaging, and environmental issues from waste disposal and materials that are not biodegradable or recyclable.
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
Infant milk formulas contain purified cow's milk whey and casein proteins, vegetable oil blends for fat, and lactose for carbohydrates. The proteins are processed to make them more digestible for infants and alter the whey-to-casein ratio to be closer to human milk. Formulas come in first stage and second stage varieties, with second stage having more casein to promote longer satiety. Special formulas address protein or lactose allergies by using hydrolyzed proteins, amino acids, or replacing lactose with alternative carbohydrates. Infant formula has evolved over the past 150 years to more closely match the composition of human breast milk.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally processed foods are those that undergo minimal processing to extend shelf life while retaining nutritional quality and sensory characteristics. Such processing includes washing, cutting, and packaging at chilling temperatures with modified atmosphere packaging. This helps meet consumer demand for convenient, fresh products with few additives. Factors like physical damage from processing and increased respiration accelerate quality loss in minimally processed fruits and vegetables. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes and enzymes to prolong shelf life without affecting nutrients or taste.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
This document discusses infant and baby foods. It provides information on infant formula, including that the most commonly used formulas contain purified cow's milk whey and casein as a protein source, a blend of vegetable oils as a fat source, lactose as a carbohydrate source, and a vitamin-mineral mix. It also discusses breastfeeding recommendations from WHO and appropriate infant feeding practices such as breastfeeding for the first six months and introducing complementary foods thereafter.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
The Lactoperoxidase system (LP-s) consists of the production of an antibacterial compound from the thiocyanate ion catalysed by Lactoperoxidase in the presence of hydrogen peroxide.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
"Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk.
Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness.
Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox."
seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging.
#active and intelligent packaging
cleaning and sanitation of milk plant.pptxSaranuTeja1
Milk provides excellent medium for the growth of microorganisms, thus it effects keeping quality of the milk and milk products. So, to prevent this cleaning and sanitation of dairy equipment and plant is done to keep the consumer safe.
The document discusses strategies for improving the hygienic design of dairy equipment to reduce the environmental impact and costs of cleaning. It advocates designing equipment to be fully cleanable in place using automated systems which can recirculate cleaning chemicals and reuse water, reducing water and chemical usage by 50% or more. Specifically, it recommends applying zoning principles to separate product contact surfaces from areas designed for effective cleaning, and ensuring all surfaces can be fully washed without dead spaces or gaps where soils can accumulate. Open equipment could be redesigned with movable shells to contain soils during cleaning. These eco-hygienic design approaches aim to minimize fouling and waste while enhancing food safety.
Milk contains important nutrients like calcium, phosphorus, vitamins A, B1, B2, D, and niacin. It goes through several processing steps before reaching stores, including pasteurization to kill harmful bacteria. Pasteurization involves heating milk to 145°F for 30 minutes or 162°F for 15 seconds. Homogenization prevents separation of fat by forcing milk through small holes under pressure. Fortification adds nutrients not naturally present, like vitamin D. Milk is then packaged in materials like glass, cartons, or plastic bottles before distribution.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
This document discusses meat analogues, including what they are, why they are produced, who eats them, and their potential benefits. It defines meat analogues as plant-based or cell-cultured products that mimic the texture, taste and nutritional value of animal meat. Key reasons for their production include lower costs and environmental impacts compared to meat. The document outlines various structuring techniques used to make meat analogues, such as extrusion and electrospinning, and popular products like tofu, tempeh, and TVP.
Nanotechnology is a powerful interdisciplinary tool for the development of innovative products. With the global trend, it is expected that nanotechnology will provide an important push in the development of advanced packaging systems for fulfilling consumer’s needs. Nanotechnology is now invading in the food industry and establishing great potential. Nanotechnology can modify the permeability of packaging material, increasing barrier properties, improving mechanical and heat-resistance, developing active antimicrobial surfaces, and creates nano-biodegradable packaging materials. Nano food packaging technology has much to offer.
Shelf life simulation for moisture, oxygen and light sensitive food productsDhruv Patel
This document discusses various techniques for shelf-life simulation of moisture, oxygen, and light sensitive food products, including active packaging techniques like oxygen scavengers, CO2 scavengers, moisture absorbers, and edible coatings. It also discusses intelligent packaging techniques like time-temperature indicators and biosensors that can monitor food quality and provide information on storage conditions. Maintaining the proper moisture, oxygen, light, and temperature levels during storage is important for preserving foods and extending their shelf lives. Active and intelligent packaging technologies help control these factors and alert consumers to potential quality issues.
This document discusses food packaging. It provides definitions of food packaging from various sources and notes its importance in preservation, protection, convenience, communication/marketing, and facilitating handling. Food packaging helps prevent damage, contamination, and physical and chemical changes to foods. It also reduces waste for many foods like cucumbers, grapes, prepared salads, and bananas by extending shelf life. Concerns about food packaging include deceptive packaging, overpackaging, and environmental issues from waste disposal and materials that are not biodegradable or recyclable.
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
Infant milk formulas contain purified cow's milk whey and casein proteins, vegetable oil blends for fat, and lactose for carbohydrates. The proteins are processed to make them more digestible for infants and alter the whey-to-casein ratio to be closer to human milk. Formulas come in first stage and second stage varieties, with second stage having more casein to promote longer satiety. Special formulas address protein or lactose allergies by using hydrolyzed proteins, amino acids, or replacing lactose with alternative carbohydrates. Infant formula has evolved over the past 150 years to more closely match the composition of human breast milk.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally processed foods are those that undergo minimal processing to extend shelf life while retaining nutritional quality and sensory characteristics. Such processing includes washing, cutting, and packaging at chilling temperatures with modified atmosphere packaging. This helps meet consumer demand for convenient, fresh products with few additives. Factors like physical damage from processing and increased respiration accelerate quality loss in minimally processed fruits and vegetables. Emerging technologies like pulsed electric fields and high hydrostatic pressure can reduce microbes and enzymes to prolong shelf life without affecting nutrients or taste.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
This document discusses infant and baby foods. It provides information on infant formula, including that the most commonly used formulas contain purified cow's milk whey and casein as a protein source, a blend of vegetable oils as a fat source, lactose as a carbohydrate source, and a vitamin-mineral mix. It also discusses breastfeeding recommendations from WHO and appropriate infant feeding practices such as breastfeeding for the first six months and introducing complementary foods thereafter.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
The Lactoperoxidase system (LP-s) consists of the production of an antibacterial compound from the thiocyanate ion catalysed by Lactoperoxidase in the presence of hydrogen peroxide.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
"Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk.
Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness.
Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox."
seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging.
#active and intelligent packaging
fermentation process &its contribution in pharmacy.Himangshu Sharma
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
This document provides an overview of microencapsulation techniques. It defines microencapsulation as encapsulating active food ingredients in micro- or nanoparticles using various techniques like spray drying, extrusion, fluidized bed, and coacervation. These techniques encapsulate ingredients in a protective coating to improve stability, compatibility with food matrices, and control release during processing and storage. The document discusses challenges in food processing that microencapsulation addresses and provides examples of encapsulating materials like flavors, vitamins, and prebiotics to overcome degradation issues and incorporate health benefits into foods.
This document provides an overview of microencapsulation techniques. It defines microencapsulation as encapsulating active food ingredients in micro- or nanoparticles using various techniques like spray drying, extrusion, fluidized bed, and coacervation. These techniques encapsulate ingredients in a protective coating to preserve nutrients, flavors, and other sensitive components during processing and storage. The document also discusses challenges in the food industry that microencapsulation addresses, such as ingredient degradation and incompatibility with food matrices. It reviews common encapsulation materials and methods used.
Biotechnology and nanotechnology involve the industrial use of biological processes and manufacturing at the nanoscale to produce and preserve food. Traditional biotechnology includes fermentation processes like brewing and cheesemaking, while modern biotechnology focuses on genetically modifying crops and livestock. Nanotechnology enables nano-sized food additives and coatings. Both biotechnology and nanotechnology have increased due to competition, efficiency demands, and consumer preferences, though their safety impacts require further research.
This document provides an overview of the metabolism and genetics of lactic acid bacteria (LAB) used as starter cultures in food fermentation. LAB play an important role in fermented foods through the production of lactic acid and other beneficial compounds. The three main metabolic pathways involved are glycolysis (sugar fermentation), lipolysis (fat degradation), and proteolysis (protein degradation). Advances in genetics and genomics have revealed insights into LAB metabolism and led to commercial starter cultures with desirable properties for fermented foods.
Here are the key operations involved in a vegetable processing plant:
- Receiving of raw materials: Vegetables are received from farms either fresh or frozen. Quality checks are performed.
- Washing and cleaning: Dirt, debris and other impurities are removed from the vegetables through washing and cleaning processes.
- Cutting and slicing: Vegetables are cut, sliced or diced into desired sizes and shapes for packaging through machines.
- Blanching: Vegetables are partially cooked in boiling water or steam to inactivate enzymes and microbes.
- Freezing: Blanch vegetables are quickly frozen to preserve quality. Freeze drying may also be used to dehydrate some vegetables.
- Seasoning and mixing:
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
This document reviews applications of nanotechnology in food packaging and food safety, focusing on polymer nanocomposites, antimicrobial nanoparticles, and nanosensors. Polymer nanocomposites can create stronger, higher barrier packaging materials by incorporating clay nanoparticles into polymers. Silver nanoparticles show potential as potent antimicrobial agents. Nanosensors and assays may enable detection of food contaminants and monitoring of packaging conditions using nanomaterials. The applications discussed do not involve adding nanoparticles directly to food.
Imp metallic nanocomposite for foood packagingsbbagade11
This document provides an overview of metallic-based micro and nanocomposites used in food contact materials and active food packaging. It discusses how silver, copper, zinc, titanium and other metals are incorporated into polymers, films and surfaces in nanoparticle or microparticle form to enhance properties like mechanical strength and barriers to moisture, oxygen and light. These metallic particles also exhibit antimicrobial properties useful for food preservation and safety. The document reviews the various mechanisms and forms in which different metals demonstrate antimicrobial effects, and discusses regulations around their use in food packaging. It provides examples of studies incorporating various metallic nanoparticles into materials to inhibit bacteria growth on foods.
"Hurdle technology is a food preservation technique that involves combining multiple hurdles or barriers to prevent the growth and survival of microorganisms, thus extending the shelf life of food products.
Ohmic heating, also known as Joule heating or electrical resistance heating, is a thermal
processing technique that involves passing an electric current through a food product to generate heat directly within the food.
Dive into the World of Innovation in F&B industry with Our Tech-knowledge. Read the complete articles inside along with weekly buzz, highlights and fun facts."
This document discusses food preservation through the use of combined or hurdle methods. Some key points:
- Combined preservation methods use multiple preservation factors (called hurdles), which together inhibit microbial growth through additive or synergistic effects. This allows for gentler processing that maintains sensory and nutritional properties.
- Important hurdles include water activity, pH, redox potential, preservatives, and competitive microflora. Shelf-stable products (SSPs) rely on mild heat combined with reduction of one or more hurdles like water activity or pH to prevent microbial spoilage without refrigeration.
- The concept of hurdle technology involves intelligently combining hurdles to ensure microbial stability as well
This document reviews encapsulation of essential oils in nanocarriers for active food packaging. It discusses how essential oils can be encapsulated in nanocarriers like liposomes, solid-lipid nanoparticles, nanoemulsions, cyclodextrins, and nanostructured lipid nanocarriers to improve their stability and enable controlled release in food packaging applications. Nanocarrier encapsulation of essential oils protects them, provides stability, and allows targeted and controlled release for antibacterial and antioxidant properties in biopolymer-based active food packaging.
Implementation of nanotechnology in development of functional foods | Food Te...Abdul Rehman
This document discusses the implementation of nanotechnology for developing functional foods. It begins by defining functional foods and their large market size. It then discusses how nanotechnology can be used to develop nanostructured food ingredients and nano-sensing applications. Specifically, nanoparticles can be used for encapsulation, delivery, and protection of bioactive food compounds. The document provides examples of nano-encapsulation systems like micelles, liposomes, nanoemulsions, and solid lipid nanoparticles that can improve the solubility, stability, and bioavailability of compounds like carotenoids, omega-3 fatty acids, and phytosterols. Overall, the document outlines how nanotechnology enables the development of functional foods with enhanced health benefits.
Making products using food waste (autosaved)nomin borhuu
This document discusses yeast taxonomy and growth conditions. It begins by describing the structure of yeast cells and their main macromolecular components. It then covers the chemical composition of yeast cells, noting their protein, carbohydrate, lipid, and mineral content. The document also discusses yeast taxonomy, classifying yeast under the kingdom of fungi. It notes that yeast reproduction generally occurs through budding. The final section covers the conditions necessary for yeast multiplication and growth, such as nutrients, temperature, pH, and oxygen levels.
Nanotechnology has potential applications in food processing, packaging, and preservation. It involves manipulating matter at the nanoscale from 1 to 100 nm. In food processing, nanotechnology can be used for nanoencapsulation of flavors, nutrients, and other compounds. This allows for targeted delivery and helps increase shelf life. Nanotechnology also aids in food packaging through use of nano-sensors, nano-composites, and nanoparticles which can monitor food quality, act as barriers to gases, and improve mechanical properties respectively. Overall, nanotechnology at the micro-level helps revolutionize food systems from production to consumption.
The document discusses bioactive packaging, which involves designing food packaging or coatings to enhance the health impact on consumers. Bioactive packaging aims to integrate beneficial compounds like vitamins, prebiotics, and phytochemicals directly into packaging materials. This allows controlled release of these compounds into food over time. Methods like microencapsulation can protect bioactives during storage and release them when needed. Enzymes may also be incorporated to catalyze reactions in food. Materials investigated for bioactive packaging include biopolymers like chitosan, gelatin, and alginate. This novel approach could help address issues with stability and functionality of bioactives in foods.
Fermented foods have long been consumed by humans and provide health benefits beyond basic nutrition. A review discusses how fermentation transforms food constituents in ways that are beneficial, produces metabolites and proteins with health effects, and provides living microorganisms to the gut. Specifically, fermentation can increase bioavailability of nutrients, produce bioactive peptides and fatty acids, and reduce anti-nutrients and allergens. Limited clinical studies show fermented foods may reduce risk of diabetes, obesity, cardiovascular disease and overall mortality when consumed regularly. The microbes and their byproducts in fermented foods may alter glucose metabolism, support immune function and influence brain activity.
Canning involves preserving food in hermetically sealed containers through the application of heat, which eliminates microorganisms. In India, only 2.1% of fruit and vegetable production is processed, compared to 40-60% in developed countries. Canning preserves food by removing oxygen, destroying enzymes, and preventing microbial growth. Advances like mobile canning and aseptic packaging help reduce food losses and improve quality through less harsh processing. The canned food market is growing due to increasing demand for convenient and longer-lasting products.
Similar to Innovative iron fortified bakery products (20)
Snackificación es el fenómeno que transforma parte de la comida tradicional en formato snack generando nuevas oportunidades de mercado.
Si quiere saber más le invitamos a leer este artículo https://www.ainia.es/tecnoalimentalia/consumidor/snacks-nuevo-concepto-consumo/
Más información en https://www.lexainia.com/blog/publicaciones/bioestimulantes-plantas-enfoque-legal/
Una vez se produzca la modificación del reglamento 1107/2009 sobre comercialización de los productos fitosanitarios, los bioestimulantes podrán contar con un marco legal armonizado en toda la Unión Europea. En el siguiente artículo publicado en elEconomista, José María Ferrer, Jefe de Departamento de Derecho Alimentario de AINIA, reflexiona acerca de cómo el desarrollo de esta regulación afecta a los bioestimulantes.
“Aplicaciones de la fotónica en el ámbito de la fábrica del futuro” Ricardo Díaz ha publicado un artículo en el número especial de la revista de la SECPhO (Southern European Cluster in Photonics & Optics) sobre la cadena de valor de la fotónica integrada en España.
La Industria de la alimentación 4.0. Artículo de David Simarro (Responsable de TIC en AINIA) en el newsletter mensual, monográfico de alimentación, del periódico económico “El Economista”,
Artículo de José María Ferrer, jefe del Departamento de Legislación de AINIA, en el suplemento Agro de El Economista sobre "Fraude, derecho alimentario y autocontrol".
Para conocer más sobre Derecho Alimentario, puede consultar www.lexainia.com
Nuevo método para clasificar el aceite de oliva de las almazaras de manera au...ainia centro tecnológico
La revista Almazaras ha publicado un artículo sobre la nueva técnica para la clasificación del aceite en función de su calidad desarrollada por AINIA. Gracias a la aplicación de tecnologías de espectroscopía visible e infrarrojo cercano se puede diferenciar aceites de oliva virgen extra, virgen y lampante en los controles rutinarios y en los procesos de recepción y de clasificación de aceites dentro de la almazara.
Las nuevas normativas y estándares de higiene, han provocado que los conceptos de seguridad alimentaria y diseño higiénico sean dos términos de referencia para cualquier empresa involucrada en este sector.
Para entender mejor estos dos conceptos, es necesario conocer de dónde provienen y cómo aplicarlos de forma efectiva en el diseño de una máquina.
En la jornada sobre diseño higiénico de equipos e instalaciones en la industria alimentaria, que se celebrá ael 4 de mayo en Vitoria, la organización referente a nivel nacional en diseño higiénico, AINIA, resolverá las dudas existentes sobre estos conceptos.
Además las empresas, SMC y Ulma Packaging, expondrán soluciones de diseño higiénico de equipos desarrollados específicamente para esta industria.
Panel de expertos en jamón, test de calidad para evolucionar al máximo un pro...ainia centro tecnológico
Cárnica 2000 ha publicado un artículo sobre el panel de expertos en jamón de Consumolab, acreditado por ENAC, que realiza pruebas para la valoración sensorial de jamón.
Evolucion de las plantas de biogas agroindustrial hacia nuevos modelos basado...ainia centro tecnológico
La Revista Retema ha publicado un artículo en su edición especial sobre bioenergía: "La evolución de las plantas de biogás agroindustrial hacia nuevos modelos basados en el concepto de biorrefinería" en el que se revisa el concepto de biorefinería, se analiza el potencial y las oportunidades que ofrece la digestión anaerobia en el contexto de estas instalaciones.
Evaluación de la seguridad y la eficacia de los productos cosméticos. Técnica...ainia centro tecnológico
La Revista de Noticias de Cosmética y Perfumería de la Sociedad Española de Químicos Cosméticos ha publicado un reportaje sobre "La evaluación de la seguridad y la eficacia de los productos cosméticos. Técnicas in vitro"
Aprendizaje del consumidor en las características sensoriales únicas de los p...ainia centro tecnológico
Diseño y piloto de un programa innovador de formación online para mejorar el conocimiento que tienen los consumidores europeos sobre productos con denominación de origen
Conoce los factores y herramientas en el diseño de un envase, las estrategias de ecodiseño, la simulación mediante elementos finitos y algunos ejemplos.
Microencapsulación de principios activos desarrollo de procesos y equipos com...ainia centro tecnológico
Conoce las ventajas y aplicaciones de la microencpsulación, las tecnologías de microencapsulación (evaporación de emulsiones, coacervación, polimerización, fluidos supercríticos...), los pasos a seguir para el desarrollo de un producto microencapsulado y el desarrollo de equipamiento de microencapsulación (con reactores y emulsionadores, con etapas de atomización, con procesos fluidos supercriticos)
Nuevos desarrollos en la disminución de residuos de envases y botellas desde ...ainia centro tecnológico
Tendencias medioambientales en el envasado de zumo (Uso de materiales reciclados, como el rPET, Uso de biopolímeros) Ejemplos de tipos de envases y sus alternativas en materiales bioplásticos.
La industria del zumo está utilizando los nuevos desarrollos de envases desde una perspectiva medioambiental con el objetivo de reducir la huella de carbono producida por el material de envasado.
Algunos de los desarrollos se basan en el uso de materiales reciclados, como el rPET y otros en el uso de biopolímeros.
Se están haciendo esfuerzos en la industria del zumo a través de proyectos de I+D para darle valor añadido a los residuos generados y reducir los residuos de los envases plásticos.
Nuevas tendencias en materiales y envases barrera para el envasado de alimentos ainia centro tecnológico
Este documento describe las nuevas tendencias en materiales y envases barrera para el envasado de alimentos. Presenta varios nuevos materiales como Nichigo G-Polymer, SunBar y SHELFPLUS que mejoran la barrera a gases y alargan la vida útil de los alimentos. También describe nuevos sistemas de envasado como LeygaPACK, Klear Can, THERMALITE y EasyLid que ofrecen ventajas como ahorro de costes, mejor reciclabilidad y seguridad para el consumidor. El documento concluye que estas innovaciones permiten satisfacer las
New Sustaineble, funcionalized, and competitive PHB material based in fruit by-products getting advanced solutions for packaging and non-packaging applications.
PHBottle proyect aims to produce a new packaging for fruite juice , wich is biodegradable and has antioxidant properties; a packaging made from sugar and other residues rich in carbon, nitrogen and oxygen present en wastewater from the fruit juice industry. The projet has applied the lastest advances in microencapsulation, biotecnology and packaging technologies
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
2. In developing countries this is usually due to a
limited food supply, but ID also represents a
public health problem in some industrialized
countries where consumers try to consume a
preventive diet, i.e. reducing food intake or the
consumption of specific foods that may lead to
a decrease of micronutrient intake and status.
Because iron is present in many foods, and its
intake is directly related to energy intake, the risk
of deficiency is highest when iron requirements
are greater than energy needs. This situation
happens in infants and young children, adoles-cents,
and in menstruating and pregnant women
(Zimmermann and Hurrell, 2007). The fortifica-tion
of foods with iron is more difficult than it is
with other nutrients, such as iodine in salt and
vitamin A in cooking oil. Most bioavailable iron
compounds are soluble in water or dilute acid,
but often react with other food components to
cause off-flavors and color changes, fat oxidation,
or both (Hurrell, 2002). The choice of the food that
is going to be a vehicle for the iron compound is
as important as the choice of the form of iron
used in enrichment programs. Bread and bakery
products made with cereal flours are a staple
food in many countries and are therefore of
global importance in international nutrition
(Cauvain, 2004). Although iron-fortified wheat
flour has existed in the market for many years,
and the market for functional bakery foods is
continuously increasing, to date the efforts of
industries devoted to innovative formulations/
technologies have not overcome the most im-portant
hurdle for consumers’ acceptance of iron
fortified foods, that is the negative effect of the
added iron on the sensory quality of bakery
products. Consequently iron-fortified foods are
usually rejected by consumers due to unacceptable
changes of their sensory characteristics. According
to Regulation (EC) 1924/2006 regarding nutri-tional
health claims made on foods, if it is it
claimed that a product is a “source of iron”, that
means it contains at least a significant amount of
2.10 mg Fe per 100 g of product. If the nutritional
claim indicates “high iron content”, that means
the product contains at least twice the value of
the source.
On the other hand, contact with the other com-ponents
of bread can reduce intestinal iron ab-sorption.
F U N C T I O N A L B A K E R Y P R O D U C T S 9
For example, high levels of phytic acid
in cereals must be taken into account, and their
sensitivity to fat oxidation during storage, par-ticularly
if they contain added highly bioavailable
compounds such as ferrous sulfate.
The breadmaking process also has important
effects on iron availability. Bakery processes
include aggressive mediums for iron compounds,
e.g. an acidic pH, temperature in the oven, humid-ity,
etc., that oxidize iron compounds, reducing
its bioavailability. Microencapsulation technology
appears to be a solution in this case.
Moreover many questions still remain open on the
iron bioavailability of fortified foods. A report
by the Scientific Advisory Committee on Nutrition
(SACN) on Iron and Health (2010) evidenced
that although iron-fortified foods make a sub-stantial
contribution to intake, the evidence
from efficacy trials suggests that foods such as
flour fortified with elemental iron are unlikely to
make a valuable contribution to increasing iron
stores (owing to low solubility and low intestinal
uptake).
As the SACN recommended, there is a need for
research studies to study the extent to which
foods fortified with iron, e.g., cereals and cereal
products, contribute to the supply of absorbed
iron and to achieving adequate iron status,
particularly in vulnerable groups. The impact of
the different variables of bakery food processing
must be clarified in order to formulate and
produce iron-enriched bakery products having
an actual possibility of ameliorating iron status.
Introduction
Based on this information, a consortium formed
by ainia together with European Universities,
and small and medium bakery companies from
Poland, Italy and Spain led by the University of
Bologna, started a project named “BAKE4FUN”
(Innovative biotechnological solutions for the
production of new bakery functional products).
One of the project’s main objectives is to design,
validate and develop innovative health-promoting
bakery products by using innovative technologies
that may increase the stability and bioavailability
of iron, without losing sensorial quality. The
S C I E N C E
3. ++ table 1: Type of encapsulates
Type of encapsulates Shape Morphology
Reservoir Type
(core-shell type)
Spherical The active agent is in the cor e of the capsule
Matrix type Asymmetrical The active agent is distribuited in the wall
source: ainia ++ table 2: Micr oencapsulation processes classification
main technological hurdle in the production of
novel iron-fortified bakery products is repre-sented
by giving the new products sensorial and
palatability characteristics allowing them to be
used by the general population.
Microencapsulation technology is a good option
to increase iron stability and bioavailability,
avoiding sensorial changes that may provoke a
rejection of bakery food products. Encapsula-tion
may be defined as a process to entrap one
substance with another substance, thereby pro-ducing
particles with diameters from few nm up
to few mm. The substance that is encapsulated
may be called the core material or active agent.
The substance that is encapsulating may be
called the shell, coating, wall or matrix. The car-rier
encapsulating material for food products or
processes should be food grade and must be able
to form a barrier for the active agents and its
surroundings (Jin et al., 2008). Two main types
of encapsulates might be distinguished (table 1).
Possible benefits of microencapsulated ingredi-ents
within the food industry can be:
+ Improved stability in the final product and
during processing (i.e. less evaporation of vola-tile
material. It can be also in the surface of the
capsule
active agents and/or no degradation or
reaction during food processing).
+ Controlled release (differentiation, release by
the right stimulus).
+ Superior handling of the active agent (e.g.
conversion of liquid active agents into a powder,
which might be dust free, free flowing and
might have a more neutral smell).
+ Immobility of active agents in processing
systems.
+ Adjustable properties of active components
(especially odor profile, particle size, structure,
color).
Microencapsulation techniques can be classified
into chemical processes and mechanical or
physical processes (table 2). These labels can be
somewhat misleading, as some processes classi-fied
as mechanical might involve or even rely
upon a chemical reaction, and some chemical
techniques rely on physical events.
A number of different processes are involved in
the release of food ingredients from microcap-sules.
The more significant steps in this release
mechanism are: dissolution/erosion/permeation
Type of encapsulates Methods
Chemical + Coacervation
+ Interfacial or in-situ polymerization
+ Emulsion-solvent evaporation
+ Molecular encapsulation
Physical-chemical + Encapsulation by supercritical fluids: co-pr ecipitation, inclusion
complex
Physical or mechanical + Spray drying
+ Spray chilling or cooling
+ Extrusion coating
+ Fluidized bed
source: ainia
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