Effect of novel technologies on polyphenols during food processing

A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing

Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. Finally, research benefits are explored through the application of the assessment method to several selected technologies with promising potential in future food manufacturing. The results demonstrate that this methodological approach can assist in the adoption of DLM food systems through the selection of the best technologies integrating individual manufacturer requirements.

Modification of quinoa flour functionality using ultrasound

Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h). The treatment for more than 5 h significantly increased the water solubility and in vitro starch digestibility of quinoa flour, while decreasing the gelatinization temperatures and enthalpy change, viscosity during pasting event, gelling capacity, in vitro antioxidant activity, and total phenolic content. These changes were seen to depend mostly on treatment time, and indicated degradation and modifications of the chemical components (starch in particular) of quinoa flour. This study suggests the potential of ultrasound as a non-thermal processing tool to modify grain flour functionality.