Minimally processed foods technology conceptual approach and consumers

Minimally processed foods: technology, conceptual approach and consumers’ perception Prof. Dr. Barbaros Özer Ankara University Faculty of Agriculture Department of Dairy Technology Ankara, Turkey

Changes in Food Paradigms Over the Years

Global Food Industry has a turnover of 3. 5 trillion US dollars Technology pressure • Piling up information • Novel ingredients • Novel tools Market pressure • Health impacts • Obesity-Globesity • Pleasure-gastronomy • Short shelf-life • Demographical factors

The European food market grows annually 2. 1%, hit the € 676 billion by the end of 2019 In 2019, European people consume on average about 300 kg of food person In 2019, European people spend on average € 4. 05 for each item of food On-line food shopping spent is currently about 3% (we like buying foods from the stores) Ghost restaurants / online-only restaurants TOP TRENDS CBD > Hemp/Cannabis based products The ‘Free-From’ movement Clean label Eating home Edible insects Personalization nutrition

New concept : from farm to fork clinical nutrition Brain ØHealth effect ØOrganoleptical properties ØSense of pleasure • Raw material production • Protection • Quality Farm Mouth ØEating quality ØTexture ØAroma release Intestine ØBiofunctionality of ingredients ØSatiety ØIntestinal health ØAllergy Fork Food processing process

Changes in food processing paradigms PROCESS DESIGN PRODUCT DESIGN *High throughput *Low production cost *Longer shelf-life Health and well-being Personalized nutrition Food safety and quality Supplementation of biofunctional ingredients Technology-driven food matrix design Functional foods for general Functional foods for specific consumer groups

In the Past In the Future Formulation Molecular External variables (shear, heat etc. . . ) Structure formation §Bioploymer changes §Phase formation §Reactions Structure stabilization § Crystallization § Vitrification § Network formation Interactions Pre-matrix Integrators Structural elements Architect Metastable structure Functional structure

Basic strategies to produce functional food Increasing concentration of functional ingredients in foods without being externally supplemented Addition of biofunctional supplements to target food • • Direct suplementation Encapsulation • • Probiotics/prebiotics/synbiotics Vitamins/minerals Dietary fibers Omega-3 etc. . • • Selective concentration and/or removal • of target compounds Membrane Technologies (UF/DF/MF/NF) • Nonselective concentraton of target compounds Evaporation, drying etc. . Increasing bioavailability/bioabsorption of nutraceuticals by modifying food processing technologies Changing the order of food processing flow Homogenization prior to or after UHT treatment to milk (effects on lipid digestion? or protein bioabsorption level? )

Minimally processed foods vs. conventionally processed foods Healthier ? Safer? Cheaper? DO WE REALLY HAVE TO MAKE A CHOICE? ? Convenient?

NEW CONSUMERS, NOVEL PROCESSING TECHNOLOGIES Consumer wants Food industry designs Less manipulated More convenient With fewer resources Environmentally friendly Clean label Fresher Less processed Natural Less impact on nutrients Healthy Pathogen free Safe New processing technologies

GLOBAL TRENDS IN FOOD SECTOR

Nutraceutical bioavailability classification scheme (Nu. BACS) MAJOR CLASSES Bioaccessibility Absorption Mc. Clements (2015). Current Opinion in Food Science, 4: 1 -6 Transformation

Emerging Technologies Nonthermal High Hydrostatic Pressure Pulsed electric fields Ultrasound Ultraviolet Irradiation Cold Plasma Ozone Thermal Microwave Radiofrequency Ohmic heating Advanced retorting

HPP PRINCIPLES WHAT IS HYDORSTATIC HIGH PRESSURE? Pressure cooker 1, 03 bar = 0, 1 MPa 6. 000 x Atmospheric Pressure 2, 00 bar = 0, 2 MPa 3. 000 x Stamp with a high-heel shoe >100 bar = >10 MPa 60 x Marianas trench 1100 bar = 110 MPa 6 x

Yüksek basınç uygulanmış ticari ürünler

Korea India Taiwan

Estados Unidos Canadá México

New Zealand South Korea

Spain United Kingdom

Pulsed Electric Fields Technology (PEF) Normal hücre Kaynak: Gustavo Barbosa-Canovas (2012) PEF uygulanmış hücre

ULTRASOUND Energy generated by sound waves that vibrate more than 20, 000 times per second

ULTRASOUND Disruption of milk fat during ultrasonication Thermal treatment Ultrasound After 10 min Ultrasound After 30 min Better homogenization, color, appearance and consistency Kaynak: Gustavo Barbosa-Canovas (2012)

COLD PLASMA Based on the interaction of a chemically and electrically reactive gas Escherichia coli K 12 before and after cold plasma treatment Membrane filter (Yu et al. 2006, J Appl Microbiol)

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