Content area
Full text
ABSTRACT: In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, supercritical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.
KEYWORDS: food, processing, preservation, membranes, supercritical fluids, non-thermal preservation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, image analysis, biosensors.
INTRODUCTION
The development of food processing technology has been influenced by numerous factors; among them, consumer demands have undoubtedly oriented the new trends in the manufacturing, preservation, and control of food.
Factors that have influenced consumer's lifestyle as well as their eating habits are based or demographics, socio-economics, culture, politics and environment. These influential factors are reflected in the new trends of food processing, including new developments of techniques and methodologies for the manufacturing, preservation, and monitoring of food. Consumer's desires are oriented towards new foods that are convenient and easy to preserve. Consumers are also more aware of the need for safer products, increasing the demand of fresh or minimally-processed food devoid of synthetic chemical preservatives. Another important trend is the consumer demand for healthy foods, i.e., foods that are not only good from a nutritional perspective, but are health promoting (i.e., functional foods or nutraceutical). Other important issues are those related to the health and environmental impact of food processing. Consumers tend to support safer and environmentally benign technologies in the manufacture of new food products.
To address the need for safer and healthier foods or compete for consumers acceptance, manufacturers are exploring new food processing and preservation methods. To achieve these objectives, the food industry is attempting to pay attention to the scientific aspects of consumer...