Current status of emerging food processing technologies in Latin America: Novel non-thermal processing |
| |
| Affiliation: | 1. CONACYT – Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), Av. Normalistas 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico;2. Centro de Investigación y Desarrollo en Agrobiotecnología Alimentaria, Pachuca Ciudad del Conocimiento y la Cultura, Blvd. Santa Catarina S/N Col. Santiago Tlapacoya, 42163, San Agustín Tlaxiaca, Hidalgo, México;3. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Av. Normalistas #800, Colinas de la Normal, Guadalajara, Jalisco, Mexico;1. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan;2. Department of Food Science and Technology, Food Processing Center, University of Nebraska, Lincoln, NE, USA;3. Institute of Home and Food Sciences, Government College University, Faisalabad 38000, Pakistan;1. GTECH, Research & Development, General Mills India Private Limited, Mumbai, India;2. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France;3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany;4. Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran;5. CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia;6. Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey;7. Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;8. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;1. CONACYT - Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., CIDEA, Av. Normalistas 800, Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico;2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Tecnología Alimentaria, Av. Normalistas 800, Colinas de la Normal, C.P. 44270, Guadalajara, Jalisco, Mexico |
| |
| Abstract: | Non-thermal emerging technologies in the sector of food processing have often been cited by researchers as an alternative to conventionally heat treatments for food processing in order to develop safe foods with minimal damage to nutritional and sensory properties. Non-thermal emerging technologies for foods processing have been widely developed in Europe and U.S.A. However, the interest in these technologies and commercialisation opportunities started catching up in Latin America. Thus, this review describes the basic principles and main effect of this technologies in the food and the recent scientific reports on its applications and potential advantages of the so-called non-thermal emerging technologies like ultrasound, high hydrostatic pressure, pulsed electric field, ionising radiation and atmospheric cold plasma, as alternative food preservation process. This review focuses on the current status in Latin America of novel non-thermal food processing technologies, highlighting the limits for scaling up to industrial level in order to be commercially successful. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
