Powdered foods: structure, processing, and challenges: a review

Detalhes bibliográficos
Autor(a) principal: Ueda, Jonata Massao
Data de Publicação: 2023
Outros Autores: Morales, Patricia, Fernandez-Ruiz, Virginia, Ferreira, Anabela, Barros, Lillian, Carocho, Márcio, Heleno, Sandrina A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/29345
Resumo: Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.
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spelling Powdered foods: structure, processing, and challenges: a reviewPowdered productDrying processRehydration propertiesFood microstructurePowdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support via national funds FCT/MCTES to the CIMO (UIDB/00690/2020). J.M. Ueda thanks FCT for his Ph.D. grant (2022.13392.BD); M. Carocho thanks FCT for their individual employment program–contract (CEEC-IND/00831/2018); S.A. Heleno and L. Barros also thank FCT via the institutional scientific employment program–contract for her contract. P. Morales and V. Fernández- Ruiz are algo grateful to ALIMNOVA Research Group (UCM 252/2017).MDPIBiblioteca Digital do IPBUeda, Jonata MassaoMorales, PatriciaFernandez-Ruiz, VirginiaFerreira, AnabelaBarros, LillianCarocho, MárcioHeleno, Sandrina A.2024-01-24T12:29:27Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/29345engUeda, Jonata Massao; Morales, Patricia; Fernandez-Ruiz, Virginia; Ferreira, Anabela; Barros, Lillian; Carocho, Márcio; Heleno, Sandrina A. (2023). Powdered foods: structure, processing, and challenges: a review. Applied Sciences. eISSN 2076-3417. 13:22, p. 1-2010.3390/app1322124962076-3417info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-31T01:19:20Zoai:bibliotecadigital.ipb.pt:10198/29345Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:58:56.914545Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Powdered foods: structure, processing, and challenges: a review
title Powdered foods: structure, processing, and challenges: a review
spellingShingle Powdered foods: structure, processing, and challenges: a review
Ueda, Jonata Massao
Powdered product
Drying process
Rehydration properties
Food microstructure
title_short Powdered foods: structure, processing, and challenges: a review
title_full Powdered foods: structure, processing, and challenges: a review
title_fullStr Powdered foods: structure, processing, and challenges: a review
title_full_unstemmed Powdered foods: structure, processing, and challenges: a review
title_sort Powdered foods: structure, processing, and challenges: a review
author Ueda, Jonata Massao
author_facet Ueda, Jonata Massao
Morales, Patricia
Fernandez-Ruiz, Virginia
Ferreira, Anabela
Barros, Lillian
Carocho, Márcio
Heleno, Sandrina A.
author_role author
author2 Morales, Patricia
Fernandez-Ruiz, Virginia
Ferreira, Anabela
Barros, Lillian
Carocho, Márcio
Heleno, Sandrina A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Ueda, Jonata Massao
Morales, Patricia
Fernandez-Ruiz, Virginia
Ferreira, Anabela
Barros, Lillian
Carocho, Márcio
Heleno, Sandrina A.
dc.subject.por.fl_str_mv Powdered product
Drying process
Rehydration properties
Food microstructure
topic Powdered product
Drying process
Rehydration properties
Food microstructure
description Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01T00:00:00Z
2024-01-24T12:29:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/29345
url http://hdl.handle.net/10198/29345
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ueda, Jonata Massao; Morales, Patricia; Fernandez-Ruiz, Virginia; Ferreira, Anabela; Barros, Lillian; Carocho, Márcio; Heleno, Sandrina A. (2023). Powdered foods: structure, processing, and challenges: a review. Applied Sciences. eISSN 2076-3417. 13:22, p. 1-20
10.3390/app132212496
2076-3417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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