Process Innovations in Designing Foods with Enhanced Functional Properties

Advanced technologies are gaining relevance in food processing applications, as they allow extending shelf life while preserving, or even enhancing, the nutritional value of food commodities. This chapter focusses on two different fields in which significant progress have been made towards the design of healthier and more nutritious food products. Principles of the application of emerging non-thermal processing technologies are introduced, and their potential applications in the field are described. Furthermore, nanotechnology is another topic presenting exciting opportunities for food processors. The application of food nanostructures to design high-quality food products with enhanced functional value is discussed. Examples of food-grade nanoemulsion and nanolayer systems and their effects to promote the benefits of bioactive compounds in foods are reviewed.KeywordsFunctional foodsBioactive compoundsEmerging technologiesNonthermal processesNanotechnologyFood nanostructuresFood-grade nanoemulsion systemsFood-grade nanolayer systems