Designing Foods:Obtaining Functionalitiesby Organizing Structures.

An example.

Conference “Technology as a mediator of foods functionality”

Bologna, Italy, September2014

Pedro Fito & Noelia Betoret

(FP)1 = f(FS)1

(FP)n = f(FS)n

Food Structure, Properties & ProcessRelationships (S-P-P)r

Food Process(n steps)

StructurePropertiesRelationships

“Technology as a mediator of foods functionality. Edible Packaging for developing “Ready to eat” Natural Functional Foods. A new technology” by

Prof. Pedro Fito, Emeritus Professor of Food Engineering. Polytechnic University of Valencia (Spain) Bologna, Italy, September2014

Abstract • In the present work the technology used to modify the structure de fruits

(apples) by introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 and has been widely used in the last 20 years.

• In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings, vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both, with chemical analysis and by biological tests.

• The final results of this research confirm the possibility to design new foods with specific functionalities reorganizing their structures, with the use of techniques as the Vacuum Impregnation, Vacuum Osmotic Dehydration or others. The porosity of these structures became full of functional liquid. The new technology may be defined as “Edible packaging for developing “Ready to eat” Natural Functional Foods”

• Bologna, September 2014

“Technology as a mediator of foods functionality”

Bologna, Italy, September2014

• Designing Foods: Obtaining Functionalities by Organizing Structures.

• Vacuum Osmotic Dehydration. The key tech.• Edible Packaging for developing “Ready to

eat” Functional Foods. A new process.

Pedro Fito & Noelia Betoret

“Technology as a mediator of foods functionality. Edible Packaging for developing “Ready to eat” Natural Functional Foods. A new technology”

by Prof. Pedro Fito, Emeritus Professor of Food Engineering. Polytechnic University of Valencia (Spain)

Bologna, Italy, September2014

Abstract • In the present work the technology used to modify the structure de fruits (apples) by

introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 and has been widely used in the last 20 years.

• In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings, vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both, with chemical analysis and by biological tests.

• The final results of this research confirm the possibility to design new foods with specific functionalities reorganizing their structures, with the use of techniques as the Vacuum Impregnation, Vacuum Osmotic Dehydration or others. The porosity of these structures became full of functional liquid. The new technology may be defined as “Edible packaging for developing “Ready to eat” Natural Functional Foods”

Bologna, September 2014

Developing a “family of new designed foods”

• In the present work the technology used to modify the structure de fruits (apples) by introducing functional juice in their intercellular spaces was the vacuum impregnation. This technology, together with the osmotic dehydration, was proposed by our research group in 1994 an has been widely used in the last 20 years.

• In this presentation we show the steps followed in our laboratory and pilot plant to produce two dry functional fruit products from apple rings vacuum impregnated with functional juices obtained from mandarins or from blueberries. The humid impregnated apples were dried and packed. Their functionality was assessed both with chemical analysis and by biological tests.

Pedro Fito & Noelia Betoret

Journal of Food EngineeringEditors´ Selection (Nov. 2011)

http://www.journals.elsevier.com/locate/journal-of-food-engineering/virtual-special-issues/

EDITORIAL: Evolution of food engineering during the past four decades. R. Paul Singh- During the last 40 years food engineering has evolved in a vibrant and strong discipline…

- ”These papers represent topics that were at early stages of investigation at the time they were published, but they formed the basis for numerous follow-up studies by researchers around the world´”…

1. Implication of glass transition for the drying and stability of dried foods. B.R. Bhandari & T. Howes. 19992. Modelling of Vacuum Osmotic Dehydration of Foods.

Pedro Fito. 19943. Engineering Aspects of Pulsed Electric Field Pasteurization.

Dinghua Zhang, Gustavo Barbosa-Cánovas & Barry G. Swanson. 19954 Improving quality inspection of food products by computer vision. A review.

Tahd Brusnan & Da-Wen Sun. 20045 The electromagnetic Properties of Food Materials: A review of the basic principles.

S. Ryynanen. 19956 Plasticizer effect on mechanical properties of β-lactoglobulin films.

Rugsinee Sothornvit & John M. Krochta. 2001.7 Why food microstructure?

José Miguel Aguilera. 20058 Supercritical fluids: technology and application to food processing.

Gerd Brunner 2005

• Fresh tissue • Dried tissue (70 ºC, 2 h)

IS IS

IS IS

ew

ew

ew

IS

IS: Intercellular spaceew: evaporated water

Dehydration and Structure Changes

EP4FF Edible Packaging for developing

“Ready to eat” Natural Functional Foods.A new technology.

• 1.- Introduction.• 2.- Advanced Food Process Engineering: Industrial & Biological Food

Processes in the Food Chain.• 3.- Vacuum Impregnation. A porous food may be a good package to improve

or preserve functional properties of liquid foods!• 4.- Solid Porous Food preparation• 5.- Impregnation liquid properties. Previous treatments• 6.- Properties of Humid Impregnated Food. How to preserve?• 7.- Drying or Freeze Drying? Final products.• 8.- Functional properties assessment in the final product. Some examples.• 9.- Probiotics & Other Microorganisms.• 10.- Physical and Chemical Properties of the new foods. Texture and

deformations.• 11.- Biological Properties of the new foods. Medical test.

Developing a “family of new designed foods” joining the following characteristics:

• Fruit consumption• Functional properties• Attractive for the ”young people”• Facilities to be commercialized• The two developed products

1.- Apple-Mandarin ensemble2.- Apple-Blueberry ensemble

Developing a “family of new designed foods” Technologies, Equipment & Development

• Apple rings preparation • Impregnation Juice preparation• Vacuum Impregnation• Dehydration• Freeze Drying/Air Drying• Packaging• Storage• Functionality assessment

– 1.- In vitro – 2.- In vivo

Process and products

Back

Helicobacter pylori is an etiologic agent of chronic gastritis and gastroduodenal ulcer and it constitutes a risk of gastric linphoma or adenocarcinoma, increasing the risk when the infection persists.

gastroduodenal ulcer carcinogenic agent type 1 by IARC (International Agency for Research on Cancer) in 1994

one of the most interest microorganisms for human

pathology (Hunt et al., 1998)

Helicobacter

Thanks for your attention!

Thanks for your attention!

Documentos y Publicaciones

• 2 PhD. Thesis from:Ester Betoret (Dir. N. Betoret y P. Fito)Juan Manuel Castagnini (Dir. N. Betoret y P. Fito)

• Apuntes de Ingeniería de Alimentos (P. Fito)• Advanced Food Process Engineering: Industrial &

Biological Food Processes in the Food Chain (P. Fito & N. Betoret

• Designing Foods: Obtaining Functionalities by Organizing Structures. (N. Betoret y P. Fito)

• Conference “Technology as a mediator of foods functionality” Bologna, Italy, September2014

Amount of Free Energy (G) used in sample structure deformations and breakages during drying.

Figure 5. Evolution of the free energy to generate structural deformation/breakages efforts versus

time.

0 100 200 300 400 500 600 700 800 900 1000

-3500

-3000

-2500

-2000

-1500

-1000

-500

0

Suc Suc+Ca Tre Tre+Ca

t (min)

Vw(D

PDE+

DPR

) (N

·m/m

ol)

Figure 5. Evolution of the free energy to generate structural deformation/breakages efforts versus time.