Community Research and Development Information Service - CORDIS

Healthy foods get needed upgrade

The quality of foods containing antioxidants and probiotic microorganisms can be vastly improved to aid public health. Researchers have started to upgrade industry processes to improve the environmental friendliness and quality of food.
Healthy foods get needed upgrade
Antioxidants and probiotic microorganisms are important for the nutritional value of food and general health of consumers. Food products and the manufacturing processes can be greatly improved to benefit consumers' health and enhance product sustainability.

The EU-funded FOODSPPROCESS (Study of structure-property-process relations in real functional foods) initiative worked to improve the quality of antioxidants and probiotics in food. The researchers also looked to analyse and improve on how the food industry processes food.

Project researchers studied the effects of foods containing antioxidants and probiotic microorganisms on the cellular structures of fruits. They investigated the effects of pressure and drying heat on probiotic microorganisms and antioxidants on these foods to improve shelf life.

FOODSPPROCESS found that pressure homogenisation maintained the health of juices and improved preservation of antioxidants and probiotic microorganisms in these juices. Varying drying temperatures while including a sugar called trehalose improved the texture, shelf life and water distribution of a healthy fruit-based snack food.

The project developed processes ready to be used by industry to improve the antioxidant and probiotic contents of fruit-based foods and fruit juices. The developed functional foods can help to prevent some diseases, directly influence public health and contribute to global sustainability.

Related information


Antioxidants, probiotic microorganisms, FOODSPPROCESS, functional foods, shelf life
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