Novel processing methods for enhancing nutritional quality and functionality of foods

提高食品营养品质和功能的新型加工方法

• 批准号: RGPIN-2021-02659
• 负责人: Raghavan, Vijaya
• 金额: $ 4.01万
• 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: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=742140
• 关键词: Novel; processing; methods; enhancing; nutritional

In my research program on post-harvest technologies, we have worked on novel, effective, and energy efficient methods to dry and thermally treat foods to better retain its nutritious and health beneficial contents, extend its shelf life, and ensure food safety. The activities in this proposal build upon this. We propose to develop an intelligent real-time control system for microwave fluidized bed drying system (MWFBD) and to study the use of non-thermal methods (ex. electrohydrodynamic drying (EHD), ultrasound, non-thermal plasma (NTP)) for processing foods without degrading heat-sensitive health-beneficial components (ex. vitamins). To develop a real-time system to control drying of peas and sliced vegetables in a MWFBD, we have assembled an on-line monitoring system that uses computer vision. We are developing algorithms to analyze images for changes in size and colour of the food material as it undergoes drying. The main challenge is that the food particles are constantly moving. The data generated by this system will be used in conjunction with information on compositional and qualitative changes in the food as it dries to train artificial neural networks to use this data to provide intelligent control of the dryer to result in nutritious and desirable products. In our work on non-thermal drying, we noted that using high voltage fields such as in EHD had an effect on protein structures, which could affect protein functions such as digestibility and allergenicity. The implications are of great interest since these are major concerns of society. We studied the effects of non-thermal processes on protein structures in soybeans, kiwifruits, shrimps, etc., using tools such as circular dichroism and molecular dynamic simulations to determine and to visualize changes in protein conformation. We will continue these studies using more advanced tools such as laser imaging mass spectrometry. We have discussed with a medical group working on allergies to do clinical trials on the allergenicity of processed kiwifruit proteins. We are working on a non-thermal method to decontaminate fresh produce, especially leafy vegetables that are difficult to sterilize without affecting the food. Water treated with NTP results in the formation of components that have antimicrobial property (ex. hydrogen peroxide, ozone, nitrites, nitrates). The plasma activated water (PAW) can thus be used as a wash to decrease bacterial load on the produce. The active components readily degrade and thus have little environmental impact. We will study the effects of PAW on the nutritional and physical properties of the food. This work will develop control systems and techniques that will be of use to researchers and industry in the food processing sector to enhance the quality of food products. This program will train personnel and provide excellent career options as evidenced by the success of recent graduates in finding positions in Canadian food companies and institutes.

在我的收获后技术研究项目中，我们致力于开发新的、有效的、节能的方法来干燥和加热食品，以更好地保留其营养和有益健康的成分，延长其保质期，确保食品安全。本提案中的活动建立在此基础上。本文提出了一种用于微波沸腾干燥系统(MWFBD)的智能实时控制系统，并研究了非热力方法的应用。电液动力干燥(EHD)、超声波、低温等离子体(NTP)，用于加工食品，而不会降解热敏性健康有益成分(例如。维生素)。为了开发一个实时系统来控制豌豆和蔬菜切片在MWFBD中的干燥，我们组装了一个使用计算机视觉的在线监测系统。我们正在开发算法来分析食品原料在干燥过程中大小和颜色的变化。主要的挑战是食物颗粒不断地移动。该系统产生的数据将与食品干燥时成分和质量变化的信息结合使用，以训练人工神经网络使用这些数据来提供对烘干机的智能控制，以产生有营养和可取的产品。在我们关于非热干燥的工作中，我们注意到在EHD中使用高压电场会对蛋白质结构产生影响，这可能会影响蛋白质的功能，如消化性和过敏性。这些影响非常重要，因为这些都是社会的主要关切。我们研究了非热过程对大豆、猕猴桃、虾等蛋白质结构的影响，利用圆二色谱和分子动力学模拟等工具来确定和可视化蛋白质构象的变化。我们将使用更先进的工具，如激光成像质谱仪，继续这些研究。我们已经与一个研究过敏的医学小组讨论了对加工猕猴桃蛋白的过敏性进行临床试验的问题。我们正在研究一种非加热方法来净化新鲜农产品，特别是难以在不影响食物的情况下杀菌的叶类蔬菜。经过NTP处理的水会形成具有抗菌性能的成分(例如过氧化氢、臭氧、亚硝酸盐、硝酸盐)。因此，等离子体活化水(PAW)可以用作洗涤剂，以减少产品上的细菌负荷。活性成分很容易降解，因此对环境影响很小。我们将研究爪子对食品的营养和物理性质的影响。这项工作将开发对食品加工部门的研究人员和行业有用的控制系统和技术，以提高食品产品的质量。该计划将培训人才，并提供极好的职业选择，最近的毕业生成功地在加拿大食品公司和研究所找到了职位就是明证。