| one publication added to basket [310191] | Food technology approaches for improvement of organoleptic properties through preservation and enrichment of bioactive compounds
Petzold, G.; Moreno, J.; Gianelli, M.P.; Cerda, F.; Mella, K.; Zúñiga, P.; Orellana-Palma, P. (2018). Food technology approaches for improvement of organoleptic properties through preservation and enrichment of bioactive compounds, in: Grumezescu, A.M. et al. Food processing for increased quality and consumption. pp. 67-92. https://dx.doi.org/10.1016/b978-0-12-811447-6.00003-5 |
| Author keywords | bioactive compounds; organoleptic properties; freeze concentration; encapsulation; osmotic dehydration |
| Authors | | Top | - Petzold, G.
- Moreno, J., more
- Gianelli, M.P.
- Cerda, F.
| - Mella, K.
- Zúñiga, P.
- Orellana-Palma, P.
| |
| Abstract | Fresh foods of different origins are valuable products that nature provides and that humans through diverse technologies and processes transform for the convenience and overall comfort required by modern life. Consumers are demanding processed foods that meet more requirements, such as that they are rich in bioactive compounds that can help in different ways to promote health, but also that they include attractive organoleptic property. Bioactive compounds are very popular among consumers, and they are widely distributed in nature, highlighting the polyphenols, vitamins, and probiotic microorganisms. There are innovative technologies for preservation and/or enrichment of bioactive compounds in a food matrix, such as freeze concentration, encapsulation, osmotic dehydration, vacuum impregnation, and ohmic heating. The industrial application of these innovative technologies should be considered for maintaining the organoleptic properties of foods because in addition to their expected health benefits they must generate organoleptically food products that are appealing to consumers in texture, flavor, and aroma profile. |
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