NUTR 4090 Lecture 4: NIUTR4090 Lecutre 4
4 Feb 2019
School
Department
Course
Professor
Document Summary
Product development considerations for functional foods overview: 1. Source and supply of the bioactive: last lecture, 2. Extraction time can be reduced substantially by sfe in comparison with solvent methods: low viscosity and surface tension of supercritical fluid leads to more penetration of sample matrix, 2. Selectivity of supercritical fluid is higher than liquid solvent: salvation power can be tuned by changes t or p, 3. Seperation time of solvent from solute is minimal: 4. Considered much more environmentally friendly: absorption/desoprtion methods (eg. ion exchange, employs a resin for to absorbed materials, then a rinsing stream to desorb them (eg,. based on charge (ion exchange). Effects of processing on bioavailability: heat, ph, 5. Product stability/shelf life considerations: how to ensure shelf life: preservatives, anti oxidants (eg. for omega 3), take out as much water, remove oxygen, 6. Consumer compliance to target consumption levels and the effects of under-consumption or over- consumption: 8. Product acceptability *: flavour (taste and aroma, texture.
