Makale detayı · 2025
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies
- Yıl
- 2025
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Food Engineering Reviews
- Katalog eşleşmesi (ISSN) Food Engineering Reviews
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
Abstract The Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.
Konular
Atıflar
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