The EU project Nutra-Snack established an integrated scientific and technological framework to introduce conventional and new biotechnologies into the nutraceutical industry. The purpose was to promote novel ready-to-eat snacks enriched with natural antioxidant/radical-scavenging compounds. Enhancement of valuable compounds production in plant cells and in vitro cultures were achieved by different elicitation strategies, and exhaustive metabolites profiling obtained by high-resolution analytical techniques. Finally, innovative enzyme-based biosensors were developed for food products functional activity and safety properties assessment. This review provides an overview of the technologies selected, integrated and tested in NUTRA-SNACK and recent literature strengthening integrated approaches in modern food process manufacturing.
Integrated plant biotechnologies applied to safer and healthier food production: The Nutra-Snack manufacturing chain / Giuseppina, Rea; Amina, Antonacci; Maya, Lambreva; Sandro, Pastorelli; Arianna, Tibuzzi; Ferrari, Simone; Dirk, Fischer; Udo, Johanningmeier; Wieslaw, Oleszek; Teresa, Doroszewska; Angela Maria, Rizzo; Patrizia V. r., Berselli; Bruno, Berra; Alessandra, Bertoli; Luisa, Pistelli; Barbara, Ruffoni; C., Calas Blanchardh; J. l., Martyh; Simona Carmen, Litescu; Mirela, Diaconu; Eleftherios, Touloupakis; Demetrios, Ghanotakis; Maria Teresa, Giardi. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - STAMPA. - 22:7(2011), pp. 353-366. [10.1016/j.tifs.2011.04.005]
Integrated plant biotechnologies applied to safer and healthier food production: The Nutra-Snack manufacturing chain
FERRARI, Simone;
2011
Abstract
The EU project Nutra-Snack established an integrated scientific and technological framework to introduce conventional and new biotechnologies into the nutraceutical industry. The purpose was to promote novel ready-to-eat snacks enriched with natural antioxidant/radical-scavenging compounds. Enhancement of valuable compounds production in plant cells and in vitro cultures were achieved by different elicitation strategies, and exhaustive metabolites profiling obtained by high-resolution analytical techniques. Finally, innovative enzyme-based biosensors were developed for food products functional activity and safety properties assessment. This review provides an overview of the technologies selected, integrated and tested in NUTRA-SNACK and recent literature strengthening integrated approaches in modern food process manufacturing.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
