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

Sandy Van Buggenhout; Lilia Ahrné; Marie Alminger; Anna Andrys; Mia Benjamin; Lucy Bialek; Graham Cleaver; Ines Colle; Maud Langton; Elvira Larqué; Lien Lemmens; Anders Löfgren; Patricia Lopez-Sanchez; Francisca Pérez-Llamas; Rebeca Martínez-Tomás; Jim Robertson; Sebastian Schalow; Cecilia Svelander; Nikolaus Wellner; Marc Hendrickx; Keith Waldron

doi:10.1016/j.tifs.2011.10.005

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

Sandy Van Buggenhout, Lilia Ahrné, Marie Alminger, Anna Andrys, Mia Benjamin, Lucy Bialek, Graham Cleaver, Ines Colle, Maud Langton, Elvira Larqué, Lien Lemmens, Anders Löfgren, Patricia Lopez-Sanchez, Francisca Pérez-Llamas, Rebeca Martínez-Tomás, Jim Robertson, Sebastian Schalow, Cecilia Svelander, Nikolaus Wellner, Marc Hendrickx^*Keith Waldron

^*Corresponding author af dette arbejde

11 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Tidsskrift	Trends in Food Science and Technology
Vol/bind	24
Udgave nummer	1
Sider (fra-til)	47-59
Antal sider	13
ISSN	0924-2244
DOI	https://doi.org/10.1016/j.tifs.2011.10.005
Status	Udgivet - 2012
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.tifs.2011.10.005

Citationsformater

Van Buggenhout, S., Ahrné, L., Alminger, M., Andrys, A., Benjamin, M., Bialek, L., Cleaver, G., Colle, I., Langton, M., Larqué, E., Lemmens, L., Löfgren, A., Lopez-Sanchez, P., Pérez-Llamas, F., Martínez-Tomás, R., Robertson, J., Schalow, S., Svelander, C., Wellner, N., ... Waldron, K. (2012). Structural design of natural plant-based foods to promote nutritional quality. Trends in Food Science and Technology, 24(1), 47-59. https://doi.org/10.1016/j.tifs.2011.10.005

Van Buggenhout, S, Ahrné, L, Alminger, M, Andrys, A, Benjamin, M, Bialek, L, Cleaver, G, Colle, I, Langton, M, Larqué, E, Lemmens, L, Löfgren, A, Lopez-Sanchez, P, Pérez-Llamas, F, Martínez-Tomás, R, Robertson, J, Schalow, S, Svelander, C, Wellner, N, Hendrickx, M & Waldron, K 2012, 'Structural design of natural plant-based foods to promote nutritional quality', Trends in Food Science and Technology, bind 24, nr. 1, s. 47-59. https://doi.org/10.1016/j.tifs.2011.10.005

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title = "Structural design of natural plant-based foods to promote nutritional quality",

abstract = "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.",

author = "{Van Buggenhout}, Sandy and Lilia Ahrn{\'e} and Marie Alminger and Anna Andrys and Mia Benjamin and Lucy Bialek and Graham Cleaver and Ines Colle and Maud Langton and Elvira Larqu{\'e} and Lien Lemmens and Anders L{\"o}fgren and Patricia Lopez-Sanchez and Francisca P{\'e}rez-Llamas and Rebeca Mart{\'i}nez-Tom{\'a}s and Jim Robertson and Sebastian Schalow and Cecilia Svelander and Nikolaus Wellner and Marc Hendrickx and Keith Waldron",

year = "2012",

doi = "10.1016/j.tifs.2011.10.005",

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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.

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DO - 10.1016/j.tifs.2011.10.005

M3 - Comment/debate

AN - SCOPUS:84858002461

SN - 0924-2244

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JO - Trends in Food Science and Technology

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ER -

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

Abstract

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