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 / G. Rea, A. Antonacci, M. Lambreva, S. Pastorelli, A. Tibuzzi, S. Ferrari, D. Fischer, U. Johanningmeier, W. Oleszek, T. Doroszewska, A.M. Rizzo, P.V. Berselli, B. Berra, A. Bertoli, L. Pistelli, B. Ruffoni, C. Calas-Blanchard, J.L. Marty, S.C. Litescu, M. Diaconu, E. Touloupakis, D. Ghanotakis, M.T. Giardi. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 22:7(2011), pp. 353-366.
Integrated plant biotechnologies applied to safer and healthier food production: the Nutra-Snack manufacturing chain
A.M. Rizzo;P.V. Berselli;B. Berra;
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.
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