non thermal techniques

1. 1

2. Role of advanced and nutrient sensitive
technologies in nutritional security
Prof. Dr. Masood Sadiq Butt
National Institute of Food Science &
Technology, Faculty of Food, Nutrition
& Home Sciences, UAF.

3. 3
Circuiting points
Food and nutritional
insecurity in Pakistan
Nutritional and
health challenges
Advanced and nutrient
sensitive technologies
for nutritional security

4. • Globally, micronutrient malnutrition
has affected over 2 billion people i.e.
more extensive than protein-energy
deficiency, prevailing > 900 million
people
• In Pakistan, 58% households are
facing food insecurity
▫ Food insecurity in rural areas
reported up to 60.6% in contrast to
52% among urban population
NNS (2011)
Food and nutritional insecurity in Pakistan
Provinces
Food
insecurity
Punjab 59.5%
KPK 28.2 %
Sindh 72%
Baluchistan 63.5%
FATA 58.4%
AJK
57.1 %
4

5. Nutrition security
▫ Nutritionally adequate or balanced
diet
▫ Safety of nonessential nutrients i.e.
phytonutrients
▫ Availability of micronutrients
▫ Ensure protein digestibility
▫ Safe foods from microbiological
aspect
▫ High quality food
▫ Accessibility of eco-friendly
processing procedure
▫ Educational motivation for healthy
food choices

6. ▫ Poverty and unemployment
▫ 6th most populous country over the globe
▫ Time constraints faced by working women in food preparation & child
care
▫ Difficulty in losing excess body fat due to closely spaced pregnancies
▫ Suboptimal breastfeeding
▫ Mono-cropping with cereals; adverse impact on soil nutrition
▫ Inadequate supply of safe water & sanitation facilities
▫ Street foods prepared under unhygienic conditions
▫ Lack of information & education to make prudent food choices
▫ High reliance on monotonous staples
Nutritional and health challenges faced
by Pakistan
6

7. Food and nutritional insecurity in
Pakistan
• Prevalent deficiencies include iron, zinc, folate, vitamin A & D
deficiencies
• Vulnerable segments; pregnant & lactating women and young
children
• Deficiencies occur due to limited access to natural
micronutrient-rich foods or fortified foods; either too expensive
or locally unavailable
• Micronutrient malnutrition is amongst 10th leading causes of
infectious illnesses and mortality
7

8. • Old paradigm
▫ Green revolution; increased food production or food security
 No focus on nutritional value and human health
 Displaced traditional crops dominant in limiting
micronutrients
• New paradigm
▫ Ultimate objective; linking agriculture to achieve nutritional
security and improving human health
Paradigm shift
8

9. • Consumers are aware of links between diet and health hence looking for
food options with multiple benefits; good taste and disease prevention
• Popular dietary interventions include single & multiple food fortification
and designer & excipient foods but proper distribution channel is needed
• Synergism between nutrients and phytochemicals confer optimal health
benefits thereby retention should be maintained at highest possible levels
from farm to fork
• Thermal processing contribute irreversible losses of nutritional quality
thus non-thermal technologies are necessitated
Dietary interventions and challenges
9

10. Advanced and nutrient sensitive
technologies
1. High pressure processing
2. Pulsed electric field
3. Hurdle technology
4. Supercritical fluid extraction system
5. Encapsulation
6. Ohmic heating
7. Ultrasonic heating
8. Microwave vacuum heating
9. Irradiation

11. High Pressure Processing (HPP)
• Maintain sensorial and nutritional value
▫ Limited effects on covalent bonds
• Applicable for liquid and packed solid foods
• HPP properties;
▫ Hydrostatic pressure same in all directions
▫ Transmitted uniformly and immediately via pressure transferring
medium (water)
▫ Independent of product size and geometry
• Determinants of HPP effectiveness
▫ Extrinsic factors; temperature, time, pressurization or decompression
rate and number of pulses
▫ Intrinsic factors; food composition and physiological states of
microorganisms

13. HPP working

14. Cont…
• Universally applicable to all food types, some dairy and
animal products and shelf-stable low-acid foods
• Extend shelf life of meat by controlling the growth of both
spoilage and pathogenic bacteria
▫ Salmonella spp.
▫ Listeria monocytogenes
• Enable consumer to access foods with distinct advantages
over thermally processed foods;
▫ Such as minimally processed, fresh-tasting, high quality
convenient products with extended shelf life

16. Pulse Electric Field (PEF) processing
• Require very short electric pulses (μs) at high electric field strengths
(kV/cm)
• Inherent ability to uniformly and simultaneously treat entire food
• Good prospects for being used in the fruit juice industry
▫ Stabilize fruit juices, maintaining nutritional and sensorial
properties
 PEF-treated orange juice (35 kV/cm, 1000 μs) retain more vitamin C i.e.
91.2% than heat-treated orange juice 82.8% (94.6 °C, 1min)
• Electric field strength, treatment time, pulse frequency, pulse width
and polarity significantly affect antioxidant capacity

17. Working of PEF

18. Effect of PEF against microorganisms
• Mechanical breakdown of
microbial membranes via electrical
effects, not by electrically induced
thermal effects
• Electrical fields (16 kV/cm) reduce
vegetative population of bacteria
• Less effective in destroying spores
and enzymes

19. Hurdle technology
• Combination of several preserving elements (called hurdles)
give answer of consumer perspectives;
▫ Demand for healthier foods, retaining their original
nutritional value
▫ Shift towards convenience foods, requiring little further
processing
▫ Consumer preference for safe food, free from preservatives
• e.g. combination of HPP with antimicrobials or moderate
thermal treatment

20. Hurdle technology; HPP+Temperature
• HPP (300-1000 MPa) and temperature (> 70 ᵒC); ‘‘High Pressure
Sterilization (HPS)’’
▫ Reduce microbial spores
▫ Minimize undesirable enzymatic reactions
▫ Compromises nutritional value depending on food matrix and
severity of conditions
 Pressure and temperature (600-850 MPa, 75-80 ᵒC for 40
min); degrade ascorbic acid by 50-70% in fruit juices

21. Hurdle technology; HPP+Antimicrobials
• HPP and antimicrobial agents; bacteriocins,
lactoperoxidase and nisin; work synergistically to increase
bactericidal effects
• Microorganisms tries to maintain constant physiology
when stress factor disturbs their environment
• Different hurdles act simultaneously against several targets,
causing metabolic exhaustion of cell
• High pressure damages membranes causing cell
permeability allowing easy entry of antimicrobials into the
cells under pressure i.e. “pressure-promoted uptake”

22. GREEN
approach;
Supercritical-
CO2 (SC-CO2)
Extraction
22

23. GREEN extraction
principles
• Principles to establish green label;
▫ Use CO2 as solvent alternative to organic solvents
▫ Ensure safe, clean and high quality extract
▫ Improve and optimize existing processes
▫ Favor safe, robust and controlled processes
▫ Rapid extraction
▫ Higher extraction yield than conventional method
▫ Low extraction temperature for heat labile compounds
▫ Concentrated analytes
▫ Reduce energy consumption

24. extraction principle
• Two step recovery of phytochemicals;
1.Solubilization and extraction of bioactive molecules
from plant matrix into SC-CO2
2.Separation of extracted moieties from SC-CO2 by
decreasing pressure or solvation power
24
Extraction from leaf
gland

25. 25
Sample
Restrictor
CO2
Extract in collector
Extraction cell
SC-CO2
cylinder
Pump
CO2
CH3OH

26. Benefits; Novel Technique
• Novelty in nutraceuticals extraction from plants;
▫ Short extraction time and high recovery
▫ Efficient penetration of solvent into plant matrix
▫ Low temperature, avoiding oxidative reactions
▫ Better extract quality
▫ Free from organic solvent residues
▫ Reduction in storage and disposal cost
26

27. Encapsulation in food
system

28. Encapsulation
• Delivery vehicle for functional ingredient to food system
• Packaging technique to trap active ingredients within coating material
• Delivery system specifically designed;
▫ To shield active ingredient from surrounding environment
• Deliver active ingredients;
▫ At appropriate time
▫ To targeted point within the human body
▫ By using particular release mechanism

29. Release mechanisms
• Depends on nature of application;
1. Mechanical rupture of capsule wall via pressure
2. Wall dissolution via solubility or chemical reaction
3. Thermal release or melting of wall by diffusion
4. Slow erosion of shell
5. Biodegradation

30. Microencapsulation benefits
▫ Trap minerals, vitamins, flavors, essential oils and polyphenols
▫ Protect functionality & structural integrity of fragile phytoceuticals
▫ Separation from incompatible components
▫ Stabilize shelf life of active ingredients
▫ Mask undesirable taste, odor, color and texture
▫ Enhance visual aspect and marketing concept
▫ Improve processing, handling and safety of active agent
▫ Controlled and targeted release in physiological system

31. • Political dimension; policy-makers must ensure safe, nutritious and
wholesome foods for healthy living
• Economic dimension; increasing employment opportunities to ensure
availability, access and uniform food distribution among masses
• Technological dimension; use of nutrient sensitive techniques for the
development of value added products, ensuring nutritional security
• Social dimension; creating awareness among general public regarding
diet-health linkages and eco-friendly processing procedures at
commercial and household levels
• Cultural dimension; utilizing diversified indigenous crops for the
development of convenience foods to combat prevailing nutritional
deficiencies
Wrap Up
31

32. 32