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Анотація
The specific understanding of food philosophy according to the facts of development of cooking technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and / or flavor precursors in the nanoscale range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C6-C9 aldehydes and alcohols, is considered. It is noted that green fresh aromatic ingredients are needed to improve the organoleptic profile of foods from heat-treated vegetables, melons and gourds. The following factors affecting the development of food aromatization are defined: the decreased differentiation of principles of healthy nutrition and fast food, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets).
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Як цитувати
DubovaН., Yegorov, B., Bezusov, A., & Voskoboinyk, V. (2017). STUDY OF FACTORS AFFECTING DEVELOPMENT OF FOOD AROMATIZATION. Food Science and Technology, 11(3). https://doi.org/10.15673/fst.v11i3.603
Номер
Розділ
Нутриціологія, дієтологія, проблеми харчування
Посилання
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2. Rodgers S. Technological innovation supporting different food production philosophies in the food service sectors. International Journal of Contemporary Hospitality Management. 2008 Aug; 20(1): 19-34. DOI: 10.1108/09596110810848541.
3. Weiss J, Takhistov P, McClements DJ. Functional materials in food nanotechnology. J of food science. 2006 Nov;71(9): 107-116. DOI: 10.1111/j.1750-3841.2006.00195.x.
4. Berger RG, editor. Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer: Verlag Berlin Heidelberg; 2007. DOI: 10.1007/978-3-540-49339-6.
5. DeMan JM. Principles of food chemistry. Springer US; 1999. DOI:10.1007/978-1-4614-6390-0.
6. Tominaga T, Peyrot des Gachons C, Dubourdieu D. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates. J of Agricultural and Food Chemistry. 1998 Nov; 46(12): 5215-5219. DOI: 10.1021/jf980481u.
7. Sorrentino A, Gorrasi G, Vittoria V. Potential perspectives of bio-nanocomposites for food packaging applications. Trends in Food Science & Technology. 2007; 18(2): 84-95. DOI:10.1016/j.tifs.2006.09.004.
8. Sahoo SK, Parveen S, Panda JJ. The present and future of nanotechnology in human health care. Nanomedicine: Nanotechnology, Biology and Medicine. 2007 Nov; 3(1): 20-31. DOI:10.1016/j.nano.2006.11.008.
9. Cushen M, Kerry J, Morris M, Cruz-Romero M, Cummins E. Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology. 2012 Mar; 24(1): 30-46. DOI:10.1016/j.tifs.2011.10.006
10. Sozer N, Kokini JL. Nanotechnology and its applications in the food sector. Trends in biotechnology. 2009 Feb; 27(2): 82-89. DOI:10.1016/j.tibtech.2008.10.010.
11. Ravichandran R. Nanotechnology applications in food and food processing: innovative green approaches, opportunities and uncertainties for global market. International J of Green Nanotechnology: Physics and Chemistry. 2010 Aug; 1(2): 72-96. DOI: 10.1080/19430871003684440.
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13. Burdo OG, Terziev SG, Ruzhitskaya NV, Makievskaya T L. Enerhetychnyi analiz kharchovykh nanotekhnolohii. Naukovi pratsi [Odeskoi natsionalnoi akademii kharchovykh tekhnolohii]. 2012; 41 (2): 19-25.
14. Swierstra T, Rip A. Nano-ethics as NEST-ethics: patterns of moral argumentation about new and emerging science and technology. Nanoethics. 2007 Apr; 1(1): 3-20. DOI: 10.1007/s11569-007-0005-8.
15. Chen H, Weiss J, Shahidi F. Nanotechnology in nutraceuticals and functional foods. Food Technol. 2006; 60: 34–36.
16. Mishra U K. Application of nanotechnology in food and dairy processing: an overview. Pak J Food Sci. 2012; 22: 23-31.
17. Patra D, Ejnavarzala H, Basu P K. Nanoscience and nanotechnology: ethical, legal, social and environmental issues. Current science. 2009 Mar; 96 (5) : 651-657.
18. Kaiser H. Consultancy, Nanotechnology in Food and Food Processing Industry Worldwide. Nanoforum Report, 2004.
19. Sekhon B S. Nanotechnology in agri-food production: an overview. Nanotechnology, Science and Applications. 2014 Mar; 7: 31-53. Doi:10.2147/NSA.S39406.
20. 20. Lopez-Rubio A. Bioactive packaging: turning foods into healthier foods through biomaterials. Trends Food Sci. Technol. 2006; 17: 567–575. DOI:10.1016/j.tifs.2006.04.012.
21. Siegrist M, Stampfli N, Kastenholz H. Acceptance of nanotechnology foods: a conjoint study examining consumers' willingness to buy. British Food J. 2009 Aug; 111(7): 660-668. DOI: 10.1108/00070700910972350.
22. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition reviews. 2012 Jan; 70 (1): 3-21. DOI: 10.1111/j.1753-4887.2011.00456.
23. Swinburn BA, Sacks G, Hall KD, McPherson K, Finegood DT, Moodie ML, Gortmaker SL. The global obesity pandemic: shaped by global drivers and local environments. The Lancet. 2011 Aug; 378(9793): 804-814. DOI: 10.1016/S0140-6736(11)60813-1
24. Watkins C. Nanotechnology and the fats and oils industry. Inform. 2003 Apr; 14: 168-169.
25. Popat A, Hartono SB, Stahr F, Liu J, Qiao SZ, Lu GQM. Mesoporous silica nanoparticles for bioadsorption, enzyme immobilisation, and delivery carriers. Nanoscale. 2011 Mar; 3(7): 2801-2818. DOI: 10.1039/c1nr10224a.
26. Deng SG, Zhang CH. Technological study on preparation of aquatic hydrolyzed animal protein by Bienzyme method. J of fisheries of China. 1998; 22 (4): 352-356.
27. Damodaran S, Parkin KL, editor. Fennema's food chemistry (Vol. 4). Boca Raton, FL: CRC press; 2008.
28. Sukmanov V, Marynin A, Dubova H, Bezusov А, Voskoboіnik V. Study of aroma formation from lipids of the fruit raw material. Ukrainian Food J. 2016; 5 (4): 629–643.
29. Bezusov, АТ, Dubova HЕ, Nikitchsna ТI. Biotechnological potential of vegetable raw materials and their effective applying in foods. J of Food and Packaging Science, Technique and Technologies. 2015; 6: 39–44.
30. Bezusov АТ, Dubova HЕ, Rogova NV. New methods of plant selection for food aroma recovery aided by oxidation processes. Acta Universitatis Cibiniensis. Series E: Food Technology. 2015 Dec; 19 (2): 15–26.
31. Pieroni A, Nebel S, Santoro RF, Heinrich M. Food for two seasons: culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village. International J of Food Sciences and Nutrition. 2005 Jun; 56(4): 245-272. DOI: 10.1080/09637480500146564.
32. Hardesty SD. The growing role of local food markets. American J of Agricultural Economics. 2008; 90 (5): 1289-1295. DOI: 10.1111/j.1467-8276.2008.01219.
2. Rodgers S. Technological innovation supporting different food production philosophies in the food service sectors. International Journal of Contemporary Hospitality Management. 2008 Aug; 20(1): 19-34. DOI: 10.1108/09596110810848541.
3. Weiss J, Takhistov P, McClements DJ. Functional materials in food nanotechnology. J of food science. 2006 Nov;71(9): 107-116. DOI: 10.1111/j.1750-3841.2006.00195.x.
4. Berger RG, editor. Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer: Verlag Berlin Heidelberg; 2007. DOI: 10.1007/978-3-540-49339-6.
5. DeMan JM. Principles of food chemistry. Springer US; 1999. DOI:10.1007/978-1-4614-6390-0.
6. Tominaga T, Peyrot des Gachons C, Dubourdieu D. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates. J of Agricultural and Food Chemistry. 1998 Nov; 46(12): 5215-5219. DOI: 10.1021/jf980481u.
7. Sorrentino A, Gorrasi G, Vittoria V. Potential perspectives of bio-nanocomposites for food packaging applications. Trends in Food Science & Technology. 2007; 18(2): 84-95. DOI:10.1016/j.tifs.2006.09.004.
8. Sahoo SK, Parveen S, Panda JJ. The present and future of nanotechnology in human health care. Nanomedicine: Nanotechnology, Biology and Medicine. 2007 Nov; 3(1): 20-31. DOI:10.1016/j.nano.2006.11.008.
9. Cushen M, Kerry J, Morris M, Cruz-Romero M, Cummins E. Nanotechnologies in the food industry–Recent developments, risks and regulation. Trends in Food Science & Technology. 2012 Mar; 24(1): 30-46. DOI:10.1016/j.tifs.2011.10.006
10. Sozer N, Kokini JL. Nanotechnology and its applications in the food sector. Trends in biotechnology. 2009 Feb; 27(2): 82-89. DOI:10.1016/j.tibtech.2008.10.010.
11. Ravichandran R. Nanotechnology applications in food and food processing: innovative green approaches, opportunities and uncertainties for global market. International J of Green Nanotechnology: Physics and Chemistry. 2010 Aug; 1(2): 72-96. DOI: 10.1080/19430871003684440.
12. Chugunov A. Nevidimaya granitsa: gde stalkivayutsya «nano» i «bio». J Byomolekula.ru. [Internet]. 2010, Fbr. Available from: https://biomolecula.ru/articles/nevidimaia-granitsa-gde-stalkivaiutsia-nano-i-bio.
13. Burdo OG, Terziev SG, Ruzhitskaya NV, Makievskaya T L. Enerhetychnyi analiz kharchovykh nanotekhnolohii. Naukovi pratsi [Odeskoi natsionalnoi akademii kharchovykh tekhnolohii]. 2012; 41 (2): 19-25.
14. Swierstra T, Rip A. Nano-ethics as NEST-ethics: patterns of moral argumentation about new and emerging science and technology. Nanoethics. 2007 Apr; 1(1): 3-20. DOI: 10.1007/s11569-007-0005-8.
15. Chen H, Weiss J, Shahidi F. Nanotechnology in nutraceuticals and functional foods. Food Technol. 2006; 60: 34–36.
16. Mishra U K. Application of nanotechnology in food and dairy processing: an overview. Pak J Food Sci. 2012; 22: 23-31.
17. Patra D, Ejnavarzala H, Basu P K. Nanoscience and nanotechnology: ethical, legal, social and environmental issues. Current science. 2009 Mar; 96 (5) : 651-657.
18. Kaiser H. Consultancy, Nanotechnology in Food and Food Processing Industry Worldwide. Nanoforum Report, 2004.
19. Sekhon B S. Nanotechnology in agri-food production: an overview. Nanotechnology, Science and Applications. 2014 Mar; 7: 31-53. Doi:10.2147/NSA.S39406.
20. 20. Lopez-Rubio A. Bioactive packaging: turning foods into healthier foods through biomaterials. Trends Food Sci. Technol. 2006; 17: 567–575. DOI:10.1016/j.tifs.2006.04.012.
21. Siegrist M, Stampfli N, Kastenholz H. Acceptance of nanotechnology foods: a conjoint study examining consumers' willingness to buy. British Food J. 2009 Aug; 111(7): 660-668. DOI: 10.1108/00070700910972350.
22. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutrition reviews. 2012 Jan; 70 (1): 3-21. DOI: 10.1111/j.1753-4887.2011.00456.
23. Swinburn BA, Sacks G, Hall KD, McPherson K, Finegood DT, Moodie ML, Gortmaker SL. The global obesity pandemic: shaped by global drivers and local environments. The Lancet. 2011 Aug; 378(9793): 804-814. DOI: 10.1016/S0140-6736(11)60813-1
24. Watkins C. Nanotechnology and the fats and oils industry. Inform. 2003 Apr; 14: 168-169.
25. Popat A, Hartono SB, Stahr F, Liu J, Qiao SZ, Lu GQM. Mesoporous silica nanoparticles for bioadsorption, enzyme immobilisation, and delivery carriers. Nanoscale. 2011 Mar; 3(7): 2801-2818. DOI: 10.1039/c1nr10224a.
26. Deng SG, Zhang CH. Technological study on preparation of aquatic hydrolyzed animal protein by Bienzyme method. J of fisheries of China. 1998; 22 (4): 352-356.
27. Damodaran S, Parkin KL, editor. Fennema's food chemistry (Vol. 4). Boca Raton, FL: CRC press; 2008.
28. Sukmanov V, Marynin A, Dubova H, Bezusov А, Voskoboіnik V. Study of aroma formation from lipids of the fruit raw material. Ukrainian Food J. 2016; 5 (4): 629–643.
29. Bezusov, АТ, Dubova HЕ, Nikitchsna ТI. Biotechnological potential of vegetable raw materials and their effective applying in foods. J of Food and Packaging Science, Technique and Technologies. 2015; 6: 39–44.
30. Bezusov АТ, Dubova HЕ, Rogova NV. New methods of plant selection for food aroma recovery aided by oxidation processes. Acta Universitatis Cibiniensis. Series E: Food Technology. 2015 Dec; 19 (2): 15–26.
31. Pieroni A, Nebel S, Santoro RF, Heinrich M. Food for two seasons: culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village. International J of Food Sciences and Nutrition. 2005 Jun; 56(4): 245-272. DOI: 10.1080/09637480500146564.
32. Hardesty SD. The growing role of local food markets. American J of Agricultural Economics. 2008; 90 (5): 1289-1295. DOI: 10.1111/j.1467-8276.2008.01219.