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Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients

  • Theodoros Varzakas
  • Dimitrios Kafetzopoulos
Chapter

Abstract

Food reformulation is the action taken to re-design popular or other processed foods not only to make them healthier with no compromise of nutritional characteristics and shelf life but also in response to changing consumer attitudes or as a result of government mandates/interventions or change of European regulations. Examples of different food products will be given with emphasis on minimally processed or ready-to-eat fruits and vegetables that have been linked with various health benefits. Fresh-cut fruits and vegetables are being welcomed by the consumers; however, the challenge for the fresh-cut industry is to increase the shelf life of these produce by maintaining freshness. Innovative developments in packaging technology and novel edible coatings for foods have shown promising results in extending the shelf life of fresh-cut fruits and vegetables and thus preventing the deterioration of quality parameters such as color, firmness, juiciness, flavor, and excessive moisture loss.

Moreover, fortification of different food products will be described mentioning the example of dextran nanofibers produced as novel carriers for entrapment of vitamin E and the addition of nanofibers in cheese fortification for better texture. In addition, the effect of different flours (gluten-free flours) will be described in the development of gluten-free products. Finally, new food ingredients will be investigated and discussed, such as the use of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process, which is a potential carcinogen. Last but not least, the use of lactic acid bacteria (LAB) to synthesize folate during fermentation and increase its content in foods will be discussed thoroughly as an alternative strategy to supplementation or fortification.

This chapter reviews the scope of shelf-life extension by means of using innovative packaging techniques and novel food coatings in conjunction with different fortification strategies, the use of novel ingredients, and the employment of traditional methods such as fermentation.

Keywords

Reformulation Healthy food products Emerging technologies Novel ingredients 

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Authors and Affiliations

  • Theodoros Varzakas
    • 1
  • Dimitrios Kafetzopoulos
    • 2
  1. 1.University of Peloponnese, Department of Food Science and TechnologyKalamata, HellasGreece
  2. 2.Department of Food Science and NutritionUniversity of the AegeanLemnosGreece

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