Novel food processing technologies retain more nutrients in food

With the demand for healthier diets on the rise, a review published in Engineering explores how innovative food processing technologies can enhance the use of nutrients in staple food crops. The study delves into the challenges of traditional food processing methods and highlights the potential of modern techniques to improve nutritional profiles and reduce waste.

Led by researchers from Fuzhou University, South China University of Technology, National University of Singapore, ETH Zurich, University of Alberta, and the University of Arkansas, the review examines the common nutritional challenges faced during the processing of grains, legumes and tubers. Traditional methods often result in nutrient losses, reduced utilisation efficiency and the formation of potentially harmful substances. To address these issues, the authors explore a range of innovative processing technologies, including microwave (MW), pulsed electric field (PEF), ultrasound, modern fermentation and enzyme technology.

One of the key findings is that these innovative technologies can significantly enhance nutrient utilisation efficiency. For example, microwave treatment has been shown to improve food quality by retaining more nutrients, such as vitamins and bioactive compounds, compared to conventional methods. It also reduces anti-nutritional factors like phytic acid and trypsin inhibitors in grains, thereby enhancing food safety and quality. Similarly, pulsed electric field technology can modify starches, making them more digestible and improving the overall nutritional value of food products.

The study also highlights the potential of modern fermentation and enzyme technologies. Fermentation, a process that uses microorganisms to convert carbohydrates into acids, gases or alcohol, can enhance the nutritional value and digestibility of food. Advances in synthetic biology and gene editing have further optimised fermentation processes, making them more efficient and specific. Enzyme technology can break down complex molecules, improve dough properties and reduce allergenicity in foods.

The review emphasises the importance of integrating these technologies to achieve optimal results. For instance, combining microwave and ultrasound technologies can improve the efficiency of frying processes, reducing oil absorption and energy consumption. Similarly, integrating fermentation with enzyme treatment can enhance the extraction of bioactive compounds and improve the nutritional profile of food products.

The authors also discuss the challenges associated with these innovative technologies, such as high energy consumption and equipment costs. However, they argue that advancements in artificial intelligence, big data and the Internet of Things could help overcome these limitations by optimising processing operations and improving resource utilisation.

The review underscores the potential of innovative food processing technologies to address the global food crisis by improving the nutritional quality and sustainability of staple food crops. As the food industry continues to evolve, the integration of these advanced technologies could play a crucial role in meeting the growing demand for healthier diets and reducing food waste.

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