Innovative food products starting from traditional technologies for food processing, Innovative food products may focus on plant by-products, on addition of bioactive extracts, on improved protocols for processing technologies, or new processes however, it has to deal with microbiological safety (food stabilized, water activity, microbial antagonism, no pathogens); or with enhanced properties (nutraceutic, healthier); or with evaluation of a good taste (positive to panel test), and consumer acceptance Concerning microbiological food safety, the personal experience in tracking and monitoring bacteria in foods will be used as model. At first, the presentation deals with foods of vegetal world, from grains to pickles Innovative products on millet-based foods already on market discuss how this grain is developed in East Asia and in Europe Following, slides introduce fermentations of foods, such as vegetables, meat, milk, and fish origins, showing the main products in human diet that originate from fungal and bacterial fermentation A great attention will be given to lactic acid bacteria and associated species, from a metabolism, proteomic and genomic point of view These groups of bacteria are fundamental for fermentation of vegetables, meats, milk, and fish products, and strains are adapted to specific niches through their metabolism At first, innovative products will be shown based on "low-technology" production of fermented milk (use of local skills, easy to access process, non-refrigerated technologies, non-patented strains Then, it continues discussing Innovative products in dairy-based foods for health, such as probiotic foods, "high quality milk"-derived yogurt and ice creams, whey protein-based novel foods, and bioactive peptides from milk. Following, Innovative food products introduced are Food enriched in antioxidants (antocyanins) from plant sources in particular, the case of wild Prunus fruits and the obtained fermented products will be shown Then, the olive drupes that are used for oil production are the topic of Health innovation using under-utilised product: olive paste pulp (olive paste cake and dry flour) the basis of this production is a decanter that concentrate an olive paste rich in oil, separated from the major oil product extracted. This paste has been used for enrichment of antioxidant molecules in bakery products, pasta, bread, and granola breadsticks. A series of publications will be shown as reference. Next, a type of innovative foods deals with under-utilised products such as grape by-products: the obtained products are tea bags, drinks, fortified food products usch as breads and breadsticks Next, the case of Innovation using under-utilised products such as oily seed byproducts is presented. oleoresins are extracted using supercritical CO2, obtained from tomato, pumpkin, wheat bran several approches may allow prolonged shelf-life of bioactivity, such as encapsulation in cyclodextrins and in liposomes Next, examples of innovative food products are presented -concentrated sour pomegranate, rich in citric acid, is used as preservant in salami, instead of nitrates -concentrated grape must is used as a base for fish fermentation, providing sugars for starter strains These innovative techonologies have beend developed at ISPA-CNR in public and private partnership. examples to be discussed include the fortification of foods with provitamin D interactive session activities to allow participants to apply the concepts and to stress the importance of approaches: microbial collections (stored under liquid nitrogen, preserved in 20% glycerol) collections of germplasms of plant varieties, to maintain their potential exploitation efficacy of multidisciplinary studies: interactions with clinicians, biochemists, food technologists GRAS foods: generally retained as safe, by long term use
Development of innovative food products
Poltronieri P
2022
Abstract
Innovative food products starting from traditional technologies for food processing, Innovative food products may focus on plant by-products, on addition of bioactive extracts, on improved protocols for processing technologies, or new processes however, it has to deal with microbiological safety (food stabilized, water activity, microbial antagonism, no pathogens); or with enhanced properties (nutraceutic, healthier); or with evaluation of a good taste (positive to panel test), and consumer acceptance Concerning microbiological food safety, the personal experience in tracking and monitoring bacteria in foods will be used as model. At first, the presentation deals with foods of vegetal world, from grains to pickles Innovative products on millet-based foods already on market discuss how this grain is developed in East Asia and in Europe Following, slides introduce fermentations of foods, such as vegetables, meat, milk, and fish origins, showing the main products in human diet that originate from fungal and bacterial fermentation A great attention will be given to lactic acid bacteria and associated species, from a metabolism, proteomic and genomic point of view These groups of bacteria are fundamental for fermentation of vegetables, meats, milk, and fish products, and strains are adapted to specific niches through their metabolism At first, innovative products will be shown based on "low-technology" production of fermented milk (use of local skills, easy to access process, non-refrigerated technologies, non-patented strains Then, it continues discussing Innovative products in dairy-based foods for health, such as probiotic foods, "high quality milk"-derived yogurt and ice creams, whey protein-based novel foods, and bioactive peptides from milk. Following, Innovative food products introduced are Food enriched in antioxidants (antocyanins) from plant sources in particular, the case of wild Prunus fruits and the obtained fermented products will be shown Then, the olive drupes that are used for oil production are the topic of Health innovation using under-utilised product: olive paste pulp (olive paste cake and dry flour) the basis of this production is a decanter that concentrate an olive paste rich in oil, separated from the major oil product extracted. This paste has been used for enrichment of antioxidant molecules in bakery products, pasta, bread, and granola breadsticks. A series of publications will be shown as reference. Next, a type of innovative foods deals with under-utilised products such as grape by-products: the obtained products are tea bags, drinks, fortified food products usch as breads and breadsticks Next, the case of Innovation using under-utilised products such as oily seed byproducts is presented. oleoresins are extracted using supercritical CO2, obtained from tomato, pumpkin, wheat bran several approches may allow prolonged shelf-life of bioactivity, such as encapsulation in cyclodextrins and in liposomes Next, examples of innovative food products are presented -concentrated sour pomegranate, rich in citric acid, is used as preservant in salami, instead of nitrates -concentrated grape must is used as a base for fish fermentation, providing sugars for starter strains These innovative techonologies have beend developed at ISPA-CNR in public and private partnership. examples to be discussed include the fortification of foods with provitamin D interactive session activities to allow participants to apply the concepts and to stress the importance of approaches: microbial collections (stored under liquid nitrogen, preserved in 20% glycerol) collections of germplasms of plant varieties, to maintain their potential exploitation efficacy of multidisciplinary studies: interactions with clinicians, biochemists, food technologists GRAS foods: generally retained as safe, by long term useI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
