TY - JOUR

T1 - Structural design of natural plant-based foods to promote nutritional quality

AU - Van Buggenhout, Sandy

AU - Ahrné, Lilia

AU - Alminger, Marie

AU - Andrys, Anna

AU - Benjamin, Mia

AU - Bialek, Lucy

AU - Cleaver, Graham

AU - Colle, Ines

AU - Langton, Maud

AU - Larqué, Elvira

AU - Lemmens, Lien

AU - Löfgren, Anders

AU - Lopez-Sanchez, Patricia

AU - Pérez-Llamas, Francisca

AU - Martínez-Tomás, Rebeca

AU - Robertson, Jim

AU - Schalow, Sebastian

AU - Svelander, Cecilia

AU - Wellner, Nikolaus

AU - Hendrickx, Marc

AU - Waldron, Keith

PY - 2012

Y1 - 2012

N2 - During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.

AB - During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.

U2 - 10.1016/j.tifs.2011.10.005

DO - 10.1016/j.tifs.2011.10.005

M3 - Comment/debate

AN - SCOPUS:84858002461

VL - 24

SP - 47

EP - 59

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

IS - 1

ER -