Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Details

This book focuses on current research in the application of non-thermal technologies such as high pressure processing (HPP), pulsed electric field (PEF) and ultrasonics (US) and their impact on nutritional and bioactive components in a range of food commodities, with an emphasis on identifying suitable processing regimes for commercial applications. Pressures around 400-600 MPa at shorter treatment times retain nutritional properties and enhance the retention of bioactive components in foods with high levels of antioxidant activity. PEF indicated superior results in extracting phenolic and anthocyanins in fruit juices compared to HPP and US due to the electroporation of cellular membranes.

However, more research with standardised processing conditions, such as pulse geometry, pulse duration, treatment time and energy levels, on a range of commodiites are necessary to validate PEF conditions for commercial processes. Ultrasonic in combination with mild temperature, enzymes and other non-thermal technologies has a great potential for extraction of nutritional and bioactive components from plant materials with reduced energy, chemicals and processing waste. While HPP technologies are being used commercially, further research and standardisation of processing conditions are required before other non-thermal technologies see commercial application. (Imprint: Nova)