Development of processing methods for enhanced production, extraction and encapsulation of bioactive compounds for functional foods

开发用于增强功能性食品生物活性化合物的生产、提取和封装的加工方法

• 批准号: 249720-2011
• 负责人: Orsat, Valerie
• 金额: $ 1.82万
• 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: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=479307
• 关键词: Development; processing; methods; enhanced; production

Consumption of fruits and vegetables is inversely proportional to heart diseases and various cancers. This character of disease prevention is attributed to the presence of phytochemicals, antioxidants, fibres and other bioactive compounds. Current trends indicate that the health-food sector will remain a primary focus of the food industry for the next 20 years as aging baby boomers will continue to dominate the market in search of specialty foods. As for getting people to eat a healthier diet we are faced with many challenges. We can rely on individuals making the right eating choices; or we can help the food industry supply consumers with better foods through better food processing methods; enhancing naturally occurring nutrients; improving formulations; and fortifying foods. The enhancing of the phytochemical concentrations in fresh fruits and vegetables may help the population to reach the recommended daily nutrient doses. Plants produce various secondary metabolites when they are subjected to abiotic stresses (stress response). This phenomenon is referred to as hormesis. Hormetic stresses can be applied to fresh commodities to enhance their nutrient content. Isolated, purified preparations of active food ingredients can be obtained via extraction. Radio-frequency (RF) extraction can offer shorter processing time, lower solvent and energy consumption, better yields, and higher quality in comparison to conventional extraction methods. Process parameters need to be established for the development of optimized RF-extraction applications. The encapsulation of extracted compounds in polymeric matrices will ensure the shelf-stability of the concentrated nutrients, maintain their bio-activity and the versatility the extracts can have in food applications (such as controlled delivery systems). This research program adopts a multi-pronged approach to improving our food supply, by (i) hormetic treatments to enhance the quantity of phytonutrients in fruits and vegetables; (ii) developing RF-extraction of micronutrients from plant sources (preferably non-food plant materials); and (iii) adequate encapsulation of the extracts to ensure shelf stability, bioactivity and flexibility in potential food applications.

食用水果和蔬菜与心脏病和各种癌症成反比。这种预防疾病的特性归因于植物化学物质、抗氧化剂、纤维和其他生物活性化合物的存在。目前的趋势表明，健康食品部门将仍然是食品工业在未来20年的主要焦点，因为老龄化的婴儿潮一代将继续主导市场寻找特色食品。至于让人们吃更健康的饮食，我们面临着许多挑战。我们可以依靠个人做出正确的饮食选择；或者我们可以帮助食品行业通过更好的食品加工方法为消费者提供更好的食品；增加天然存在的营养素；改善配方;还有强化食物。提高新鲜水果和蔬菜中的植物化学物质浓度可以帮助人们达到推荐的每日营养剂量。植物在受到非生物胁迫（胁迫反应）时产生各种次生代谢产物。这种现象被称为激效效应。可以对生鲜商品施加激光胁迫以提高其营养含量。活性食品成分的分离纯化制剂可以通过萃取得到。与传统的提取方法相比，射频（RF）提取可以提供更短的处理时间，更低的溶剂和能源消耗，更好的收率和更高的质量。需要建立工艺参数，以开发优化的射频提取应用。将提取的化合物封装在聚合物基质中，将确保浓缩营养素的货架稳定性，保持其生物活性和提取物在食品应用（如控制输送系统）中的多功能性。这项研究计划采用多管齐下的方法来改善我们的食物供应，通过(1)加热处理来提高水果和蔬菜中的植物营养素数量；（ii）开发从植物来源（最好是非食用植物材料）中提取微量营养素的射频技术；（iii）对提取物进行适当的封装，以确保其在潜在食品应用中的货架稳定性、生物活性和灵活性。