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Reformulation and characterization of mediterranean ingredients by novel technologies

2025-04-21Journal article Open access
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dc.contributor.authorAtes, Elif Gokçen
dc.contributor.authorBal, Murad
dc.contributor.authorKarasu, Melis Cetin
dc.contributor.authorCifte, Neriman Ezgi
dc.contributor.authorErdem, Furkan
dc.contributor.authorGul, Muhammed Rasim
dc.contributor.authorTas, Ozan
dc.contributor.authorKarsli, Gokcem Tonyali
dc.contributor.authorPleslić, Sanda
dc.contributor.authorSmokrović, Kristina
dc.contributor.authorMaltar-Strmečki, Nadica
dc.contributor.authorAbiad, Mohamad G.
dc.contributor.authorDukić, Josipa
dc.contributor.authorJambrak, Anet Režek
dc.contributor.authorNgameni Tchonkouang, Rose Daphnee
dc.contributor.authorVieira, Margarida
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorMert, Behic
dc.contributor.authorSumnu, Gulum
dc.contributor.authorAlpas, Hami
dc.contributor.authorOztop, Mecit
dc.date.accessioned2025-05-14T08:54:23Z
dc.date.available2025-05-14T08:54:23Z
dc.date.issued2025-04-21
dc.description.abstractThe Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.eng
dc.identifier.doi10.1007/s12393-025-09401-0
dc.identifier.eissn1866-7929
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/10400.1/27108
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relation.ispartofFood Engineering Reviews
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMediterranean diet
dc.subjectFood reformulation
dc.subjectNonthermal processing
dc.subjectNovel food processing technologies
dc.subjectDieta mediterrânica
dc.titleReformulation and characterization of mediterranean ingredients by novel technologieseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Engineering Reviews
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameNgameni Tchonkouang
person.familyNameVieira
person.familyNameAntunes
person.givenNameRose Daphnee
person.givenNameMargarida
person.givenNameMaria Dulce
person.identifier2836641
person.identifier177556
person.identifier.ciencia-id521D-EF12-1471
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0002-0039-6792
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridE-1805-2012
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7102645075
relation.isAuthorOfPublicationd3b71703-84a0-4d78-bdcf-5b35d6fd4162
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscoveryd3b71703-84a0-4d78-bdcf-5b35d6fd4162

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