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Ways and Means for the Infusion of Bioactive Constituents in Solid Foods

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Relation http://ir.cftri.com/12242/
http://dx.doi.org/10.1080/10408398.2012.757545
 
Title Ways and Means for the Infusion
of Bioactive Constituents in Solid
Foods
 
Creator Ashwini Bellary, N.
Rastogi, N. K.
 
Subject 02 Drying, Dehydration
04 Functional foods
 
Description The development and consumption of functional food, or foods that promote health not merely basic nutrition, is on rise. In
recent years, industrial and consumer interests have focused on developing foods supplemented with bioactive constituents
that provide greater physiological benefits. The direct addition of these components to liquid or fabricated solid foods has
led to a wide range of new products appearing on the market. Osmotic dehydration, an operation in which food stuff is
soaked in solution of low water activity, has been reported as a suitable technology for formulating new products because
of the twofold effect that it has on food where it partially removes water and impregnates the food pieces (solid food
matrix) with solutes from the osmotic solution. The article focuses on the impregnation of bioactive constituents having
added advantage to human health such as antioxidants, minerals, vitamins, and probiotics. The infusion of enzymes and
aroma also has been discussed. Application of ultrasound, vacuum, high pressure, and/or atmospheric impregnation
techniques appears to be the feasible technologies for impregnation of solid food matrix for the incorporation of bioactive
ingredients.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12242/1/Critical%20Reviews%20in%20Food%20Science%20and%20NutritionVolume%2056%2C%20Issue%207%2C%20May%202016%2C%20pages%201126-1145.pdf
Ashwini Bellary, N. and Rastogi, N. K. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition, 56 (7). pp. 1126-1145.