Engineering solutions for the production of functional and nutraceutical foods

用于生产功能性和营养食品的工程解决方案

• 批准号: 249720-2008
• 负责人: Orsat, Valerie
• 金额: $ 1.46万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2008
• 资助国家: 加拿大
• 起止时间: 2008-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=394455
• 关键词: Engineering; solutions; production; functional; nutraceutical

The importance of developing healthier foods with target functionality is being recognized worldwide. In its August 2007 memoire to the "Commission sur l'avenir de l'agriculture et de l'agro-alimentaire québécois" the Faculty of Agricultural and Environmental Sciences of McGill University, recognized the importance of the research and development efforts needed in the processing of nutraceutical/functional foods to keep our food industries at the forefront of rapidly evolving market demands. In Europe, the Institution of Chemical Engineers (IChemE), in its 2007 roadmap document entitled "Roadmap for the 21st Century", has stated as a major priority of the next 5 years, the need to exploit and explore the functionality of ingredients. Innovative ingredients must be developed from natural products to deliver processed foods with health benefits. With the increasing difficulty in time management experienced by busy families in Canada (with families having both parents working), the demand for quality processed/convenient food products is ever increasing. This research program will investigate the heat and mass transfer effects involved in drying/ handling/ extraction processes as they impact on the concentration of phyto-nutrients from target plant materials such as phenolic compounds in legumes, glucose modulators in bitter melon, and phytoestrogens in flaxseed, etc. The characterization of the availability of the phyto-nutrients in foods, dried herbs and extracts must take account of the various effects included in processing and handling/preparation methods. Furthermore, it is proposed to design, construct and test an innovative labscale RF extraction unit that promises great potential. Given the size of the nutraceutical food market in Canada (revenues greater than CAN$2.9 billion in 2004) and its growth potential (15% annual growth since 2002), improvements in extraction processes and encapsulation delivery systems and the quality of ingredients will surely have great immediate acceptance and applicability in the industry. This program will bring together cross-cutting themes of engineering, chemistry, food science, nutrition and health to favour better quality of life from improved food and natural health products supply.

开发具有目标功能的健康食品的重要性正在得到全世界的认识。麦吉尔大学农业和环境科学学院在2007年8月提交给“农业和农业食品委员会”的备忘录中，承认了在营养保健/功能性食品加工过程中进行研究和开发工作的重要性，以使我们的食品工业在快速发展的市场需求中保持领先地位。在欧洲，化学工程师协会（IChemE）在其2007年题为“21世纪路线图”的路线图文件中，将开发和探索成分的功能作为未来5年的主要优先事项。必须从天然产品中开发创新成分，以提供对健康有益的加工食品。随着加拿大繁忙的家庭（父母双方都工作的家庭）在时间管理上越来越困难，对高质量加工/方便食品的需求不断增加。该研究项目将研究干燥/处理/提取过程中涉及的传热和传质效应，因为它们对目标植物材料中的植物营养素浓度的影响，如豆类中的酚类化合物、苦瓜中的葡萄糖调节剂和亚麻籽中的植物雌激素等。对食品、干燥草药和提取物中植物营养素可用性的表征必须考虑加工和处理/制备方法中包含的各种影响。此外，还提出了设计、构建和测试具有巨大潜力的创新labscale射频提取单元。鉴于加拿大营养保健食品市场的规模（2004年的收入超过29亿加元）及其增长潜力（自2002年以来每年增长15%），提取工艺和封装输送系统以及成分质量的改进肯定会立即在行业中得到广泛的接受和应用。该项目将汇集工程、化学、食品科学、营养和健康的交叉主题，通过改进食品和天然健康产品的供应来提高生活质量。