التفاصيل البيبلوغرافية
| العنوان: |
Mild Fractionation for More Sustainable Food Ingredients. |
| المؤلفون: |
Lie-Piang A; Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands; email: remko.boom@wur.nl., Yang J; Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands., Schutyser MAI; Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands; email: remko.boom@wur.nl., Nikiforidis CV; Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands., Boom RM; Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands; email: remko.boom@wur.nl. |
| المصدر: |
Annual review of food science and technology [Annu Rev Food Sci Technol] 2023 Mar 27; Vol. 14, pp. 473-493. |
| نوع المنشور: |
Journal Article; Research Support, Non-U.S. Gov't; Review |
| اللغة: |
English |
| بيانات الدورية: |
Publisher: Annual Reviews Country of Publication: United States NLM ID: 101561951 Publication Model: Print Cited Medium: Internet ISSN: 1941-1421 (Electronic) Linking ISSN: 19411421 NLM ISO Abbreviation: Annu Rev Food Sci Technol Subsets: MEDLINE |
| أسماء مطبوعة: |
Original Publication: Palo Alto, CA : Annual Reviews |
| مواضيع طبية MeSH: |
Food Ingredients* , Food Technology*/trends |
| مستخلص: |
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients. |
| فهرسة مساهمة: |
Keywords: dry fractionation; functionality; mild wet separation; plant protein; resource use efficiency |
| المشرفين على المادة: |
0 (Food Ingredients) |
| تواريخ الأحداث: |
Date Created: 20230327 Date Completed: 20230329 Latest Revision: 20230329 |
| رمز التحديث: |
20231215 |
| DOI: |
10.1146/annurev-food-060721-024052 |
| PMID: |
36972157 |
| قاعدة البيانات: |
MEDLINE |
