Laboratory Guide: Processing of Fruits and Vegetable Products with Application of Food Additives
Description
Functional foods offer additional health benefits beyond their primary nutritional value. They are typically enriched with specific nutrients, additives, or bioactive compounds that have been shown to affect health positively. These foods promote optimal health and, when included in a healthy diet, assist in lowering the risk of chronic diseases. Developing functional foods involves a multi-step process that includes research, formulation, testing, production, and marketing. The development of functional foodsis centered on the thoughtful addition of bioactive ingredients and molecules that have the potential to improve flavor, nutrition, and health-promoting qualities. Inspired by the functional food paradigm, this practical project intends to clarify the fundamentals of food processing and the strategic use of additives to create novel, nutrient-dense, and delicious snacks. Fruits and vegetables are sources of various bioactive compounds, natural compounds with specific health-promoting effects beyond essential nutrition. Among these are vitamins, linked to health advantages such as less oxidative stress and enhanced cardiovascular health (Drewnowski & Almiron-Roig, 2010; Giampieri et al., 2012; Liu, 2003). In addition, studies on the use of seasonings and additives have shown how important they are to improving the overall flavor and consumer acceptance of functional meals (Hayes & Keast, 2011; Tuorila et al., 2008).In this lab experiment, we create and evaluate functional fruit and vegetable chips based on scientific principles and informed by empirical data to close the gap between scientific understanding and culinary artistry. The processing of fruits and vegetable products often involves various steps, including cleaning, cutting, blanching, cooking, preserving, and packaging, where food additives are substances added to food during processing to improve or maintain its safety, quality, texture, flavor, or shelf-life.