1. Food and nutritional insecurity is a major challenge in Pakistan, with 58% of households facing food insecurity. Common nutritional deficiencies include iron, zinc, folate, and vitamins A and D.
2. Advanced technologies like high pressure processing, pulse electric fields, and hurdle technology can help address this issue by preserving nutrients in foods better than thermal processing alone. These techniques can extend shelf life while maintaining taste and nutritional quality.
3. The use of these nutrient-sensitive technologies, along with other interventions like fortification and microencapsulation, combined with efforts to increase awareness, employment, and access to nutritious foods, could help Pakistan achieve greater nutritional security.
Hurdle Technology and it's applicationsAnjaliRathi34
In the field of food safety, hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens. It is a gentle and effective preservation technique used for the inactivation of microorganisms to make food safe for public consumption and extend their shelf life.
Hurdle Technology and it's applicationsAnjaliRathi34
In the field of food safety, hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens. It is a gentle and effective preservation technique used for the inactivation of microorganisms to make food safe for public consumption and extend their shelf life.
Agroecology: The Foundation for Food System SustainabilityExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Key note presentation of Steve Gliessman, from University of California Santa Cruz, on agroecology as the foundations for food system sustianability. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Pressure dependent method to preserve food items without loosing organoleptic features (taste, Color, Aroma, Fragrance etc.) increases shelf lives of items. No or little loss nutritional value during this treatment.
What is hurdle technology,
Introduction to hurdle technology
Need of hurdle technology
Hurdle effects
How it work in food industry
Types of hurdle used in food preservation.
myjunior09.wordpress.com
CONTENTS-
Introduction
• History
• SCP production in India
• Raw materials
• SCP production
• Advantages and Disadvantages
• Applications
• Conclusion
• References
How can Animal Biotechnology contribute to Agenda 2063, ST&I Strategy for Afr...ILRI
Presented by Christian K. Tiambo, Jimmy Smith, Okeyo Mwai and Steve Kemp at the Animal Biotechnology: The Next Frontier Stakeholders Sensitization and Awareness Workshop on Animal Biotechnology Applications and Regulatory Perspectives, Naivasha, Kenya, 22-24 March 2021
Smart food for the XXI century is a review dealing with some interesting biotechnological food approaches: gluten-free bread using iRNA silecing, micoprotein processing for its comercialization and edible films and coatings.
High Power Ultrasounds In Food Processing - FoodResearchLabfoodresearch
Ultrasound is considered to be an emerging technology in the food industry. It has advantages of minimizing flavor loss, increasing homogeneity, saving energy, high productivity, enhanced quality, reduced chemical and physical hazards, and is environmentally friendly. Ultrasound is a good alternative method for the food preservation and processing and also no adverse effect on human health.
More info: https://www.foodresearchlab.com/insights/high-power-ultrasound/
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
Agroecology: The Foundation for Food System SustainabilityExternalEvents
http://www.fao.org/about/meetings/agroecology-symposium-china/en/
Key note presentation of Steve Gliessman, from University of California Santa Cruz, on agroecology as the foundations for food system sustianability. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology in China, held in Kunming, China on 29-31 August 2016.
Pressure dependent method to preserve food items without loosing organoleptic features (taste, Color, Aroma, Fragrance etc.) increases shelf lives of items. No or little loss nutritional value during this treatment.
What is hurdle technology,
Introduction to hurdle technology
Need of hurdle technology
Hurdle effects
How it work in food industry
Types of hurdle used in food preservation.
myjunior09.wordpress.com
CONTENTS-
Introduction
• History
• SCP production in India
• Raw materials
• SCP production
• Advantages and Disadvantages
• Applications
• Conclusion
• References
How can Animal Biotechnology contribute to Agenda 2063, ST&I Strategy for Afr...ILRI
Presented by Christian K. Tiambo, Jimmy Smith, Okeyo Mwai and Steve Kemp at the Animal Biotechnology: The Next Frontier Stakeholders Sensitization and Awareness Workshop on Animal Biotechnology Applications and Regulatory Perspectives, Naivasha, Kenya, 22-24 March 2021
Smart food for the XXI century is a review dealing with some interesting biotechnological food approaches: gluten-free bread using iRNA silecing, micoprotein processing for its comercialization and edible films and coatings.
High Power Ultrasounds In Food Processing - FoodResearchLabfoodresearch
Ultrasound is considered to be an emerging technology in the food industry. It has advantages of minimizing flavor loss, increasing homogeneity, saving energy, high productivity, enhanced quality, reduced chemical and physical hazards, and is environmentally friendly. Ultrasound is a good alternative method for the food preservation and processing and also no adverse effect on human health.
More info: https://www.foodresearchlab.com/insights/high-power-ultrasound/
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Role of advanced and nutrient sensitive
technologies in nutritional security
Prof. Dr. Masood Sadiq Butt
National Institute of Food Science &
Technology, Faculty of Food, Nutrition
& Home Sciences, UAF.
3. 3
Circuiting points
Food and nutritional
insecurity in Pakistan
Nutritional and
health challenges
Advanced and nutrient
sensitive technologies
for nutritional security
4. • Globally, micronutrient malnutrition
has affected over 2 billion people i.e.
more extensive than protein-energy
deficiency, prevailing > 900 million
people
• In Pakistan, 58% households are
facing food insecurity
▫ Food insecurity in rural areas
reported up to 60.6% in contrast to
52% among urban population
NNS (2011)
Food and nutritional insecurity in Pakistan
Provinces
Food
insecurity
Punjab 59.5%
KPK 28.2 %
Sindh 72%
Baluchistan 63.5%
FATA 58.4%
AJK
57.1 %
4
5. Nutrition security
▫ Nutritionally adequate or balanced
diet
▫ Safety of nonessential nutrients i.e.
phytonutrients
▫ Availability of micronutrients
▫ Ensure protein digestibility
▫ Safe foods from microbiological
aspect
▫ High quality food
▫ Accessibility of eco-friendly
processing procedure
▫ Educational motivation for healthy
food choices
6. ▫ Poverty and unemployment
▫ 6th most populous country over the globe
▫ Time constraints faced by working women in food preparation & child
care
▫ Difficulty in losing excess body fat due to closely spaced pregnancies
▫ Suboptimal breastfeeding
▫ Mono-cropping with cereals; adverse impact on soil nutrition
▫ Inadequate supply of safe water & sanitation facilities
▫ Street foods prepared under unhygienic conditions
▫ Lack of information & education to make prudent food choices
▫ High reliance on monotonous staples
Nutritional and health challenges faced
by Pakistan
6
7. Food and nutritional insecurity in
Pakistan
• Prevalent deficiencies include iron, zinc, folate, vitamin A & D
deficiencies
• Vulnerable segments; pregnant & lactating women and young
children
• Deficiencies occur due to limited access to natural
micronutrient-rich foods or fortified foods; either too expensive
or locally unavailable
• Micronutrient malnutrition is amongst 10th leading causes of
infectious illnesses and mortality
7
8. • Old paradigm
▫ Green revolution; increased food production or food security
No focus on nutritional value and human health
Displaced traditional crops dominant in limiting
micronutrients
• New paradigm
▫ Ultimate objective; linking agriculture to achieve nutritional
security and improving human health
Paradigm shift
8
9. • Consumers are aware of links between diet and health hence looking for
food options with multiple benefits; good taste and disease prevention
• Popular dietary interventions include single & multiple food fortification
and designer & excipient foods but proper distribution channel is needed
• Synergism between nutrients and phytochemicals confer optimal health
benefits thereby retention should be maintained at highest possible levels
from farm to fork
• Thermal processing contribute irreversible losses of nutritional quality
thus non-thermal technologies are necessitated
Dietary interventions and challenges
9
10. Advanced and nutrient sensitive
technologies
1. High pressure processing
2. Pulsed electric field
3. Hurdle technology
4. Supercritical fluid extraction system
5. Encapsulation
6. Ohmic heating
7. Ultrasonic heating
8. Microwave vacuum heating
9. Irradiation
11. High Pressure Processing (HPP)
• Maintain sensorial and nutritional value
▫ Limited effects on covalent bonds
• Applicable for liquid and packed solid foods
• HPP properties;
▫ Hydrostatic pressure same in all directions
▫ Transmitted uniformly and immediately via pressure transferring
medium (water)
▫ Independent of product size and geometry
• Determinants of HPP effectiveness
▫ Extrinsic factors; temperature, time, pressurization or decompression
rate and number of pulses
▫ Intrinsic factors; food composition and physiological states of
microorganisms
14. Cont…
• Universally applicable to all food types, some dairy and
animal products and shelf-stable low-acid foods
• Extend shelf life of meat by controlling the growth of both
spoilage and pathogenic bacteria
▫ Salmonella spp.
▫ Listeria monocytogenes
• Enable consumer to access foods with distinct advantages
over thermally processed foods;
▫ Such as minimally processed, fresh-tasting, high quality
convenient products with extended shelf life
15.
16. Pulse Electric Field (PEF) processing
• Require very short electric pulses (μs) at high electric field strengths
(kV/cm)
• Inherent ability to uniformly and simultaneously treat entire food
• Good prospects for being used in the fruit juice industry
▫ Stabilize fruit juices, maintaining nutritional and sensorial
properties
PEF-treated orange juice (35 kV/cm, 1000 μs) retain more vitamin C i.e.
91.2% than heat-treated orange juice 82.8% (94.6 °C, 1min)
• Electric field strength, treatment time, pulse frequency, pulse width
and polarity significantly affect antioxidant capacity
18. Effect of PEF against microorganisms
• Mechanical breakdown of
microbial membranes via electrical
effects, not by electrically induced
thermal effects
• Electrical fields (16 kV/cm) reduce
vegetative population of bacteria
• Less effective in destroying spores
and enzymes
19. Hurdle technology
• Combination of several preserving elements (called hurdles)
give answer of consumer perspectives;
▫ Demand for healthier foods, retaining their original
nutritional value
▫ Shift towards convenience foods, requiring little further
processing
▫ Consumer preference for safe food, free from preservatives
• e.g. combination of HPP with antimicrobials or moderate
thermal treatment
20. Hurdle technology; HPP+Temperature
• HPP (300-1000 MPa) and temperature (> 70 ᵒC); ‘‘High Pressure
Sterilization (HPS)’’
▫ Reduce microbial spores
▫ Minimize undesirable enzymatic reactions
▫ Compromises nutritional value depending on food matrix and
severity of conditions
Pressure and temperature (600-850 MPa, 75-80 ᵒC for 40
min); degrade ascorbic acid by 50-70% in fruit juices
21. Hurdle technology; HPP+Antimicrobials
• HPP and antimicrobial agents; bacteriocins,
lactoperoxidase and nisin; work synergistically to increase
bactericidal effects
• Microorganisms tries to maintain constant physiology
when stress factor disturbs their environment
• Different hurdles act simultaneously against several targets,
causing metabolic exhaustion of cell
• High pressure damages membranes causing cell
permeability allowing easy entry of antimicrobials into the
cells under pressure i.e. “pressure-promoted uptake”
23. GREEN extraction
principles
• Principles to establish green label;
▫ Use CO2 as solvent alternative to organic solvents
▫ Ensure safe, clean and high quality extract
▫ Improve and optimize existing processes
▫ Favor safe, robust and controlled processes
▫ Rapid extraction
▫ Higher extraction yield than conventional method
▫ Low extraction temperature for heat labile compounds
▫ Concentrated analytes
▫ Reduce energy consumption
24. extraction principle
• Two step recovery of phytochemicals;
1.Solubilization and extraction of bioactive molecules
from plant matrix into SC-CO2
2.Separation of extracted moieties from SC-CO2 by
decreasing pressure or solvation power
24
Extraction from leaf
gland
26. Benefits; Novel Technique
• Novelty in nutraceuticals extraction from plants;
▫ Short extraction time and high recovery
▫ Efficient penetration of solvent into plant matrix
▫ Low temperature, avoiding oxidative reactions
▫ Better extract quality
▫ Free from organic solvent residues
▫ Reduction in storage and disposal cost
26
28. Encapsulation
• Delivery vehicle for functional ingredient to food system
• Packaging technique to trap active ingredients within coating material
• Delivery system specifically designed;
▫ To shield active ingredient from surrounding environment
• Deliver active ingredients;
▫ At appropriate time
▫ To targeted point within the human body
▫ By using particular release mechanism
29. Release mechanisms
• Depends on nature of application;
1. Mechanical rupture of capsule wall via pressure
2. Wall dissolution via solubility or chemical reaction
3. Thermal release or melting of wall by diffusion
4. Slow erosion of shell
5. Biodegradation
30. Microencapsulation benefits
▫ Trap minerals, vitamins, flavors, essential oils and polyphenols
▫ Protect functionality & structural integrity of fragile phytoceuticals
▫ Separation from incompatible components
▫ Stabilize shelf life of active ingredients
▫ Mask undesirable taste, odor, color and texture
▫ Enhance visual aspect and marketing concept
▫ Improve processing, handling and safety of active agent
▫ Controlled and targeted release in physiological system
31. • Political dimension; policy-makers must ensure safe, nutritious and
wholesome foods for healthy living
• Economic dimension; increasing employment opportunities to ensure
availability, access and uniform food distribution among masses
• Technological dimension; use of nutrient sensitive techniques for the
development of value added products, ensuring nutritional security
• Social dimension; creating awareness among general public regarding
diet-health linkages and eco-friendly processing procedures at
commercial and household levels
• Cultural dimension; utilizing diversified indigenous crops for the
development of convenience foods to combat prevailing nutritional
deficiencies
Wrap Up
31
In Punjab, 59.5% are food insecure of those that were food insecure 32.2 % were food insecure without hunger
In KPK, only 28.2 % were food insecure
Sindh appeared as most food deprived province accounting 72% households as food insecure with 21.1% population as food insecure without hunger
After Sindh, Baluchistan was more by food insecurity accounting up to 63.5%
Food security data from FATA revealed 58.4% as food insecure
In AJK about 57.1 % are food insecure
In Gilgit Baltistan, about 39.8% were food insecure
Food insecurity; limited availability of nutritionally adequate and safe foods
Nutrition security; provision of environment that encourages and motivates society to make food choices consistent with short and long term good health
Nutrients are components in foods that an organism uses to survive and grow. Macronutrients provide the bulk energy an organism's metabolic system needs to function while micronutrients provide the necessary cofactors for metabolism to be carried out.
Most vulnerable segments include pregnant & lactating women and young children;
For pregnant woman, risk of dying during childbirth or giving birth to underweight or mentally-impaired baby
For lactating mother, risk of poor health and development of breast-fed infant
For young child, risk of dying due to infectious diseases or impaired physical and mental development
Excipient foods are specifically designed food products; contain ingredients that may have no bioactivity; improve efficacy and bioactivity of co-ingested bioactives
Gamma radiation
Ultrasound system
Ohmic heating
Extrusion technology
Microwave and microwave vacuum preservation
μs; microsecond
kV/cm; kilovolt/centimeter
A supercritical fluid (SCF) is any substance at a temperature and pressure above its critical point, where distinct liquid and gas phases do not exist. It can effuse through solids like a gas, and dissolve materials like a liquid.
