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United States Department of Agriculture

Agricultural Research Service

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Novel food processing innovations to improve food safety and health

Authors
item McHugh, Tara
item Avena Bustillos, Roberto -

Submitted to: Progress in Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 10, 2011
Publication Date: November 16, 2011
Citation: Mchugh, T.H., Avena Bustillos, R.D. 2011. Novel food processing innovations to improve food safety and health. Progress in Nutrition. 13(3):155-159.

Interpretive Summary: Through food processing the safety and nutritional value of foods can be improved. This article describes a number of new food processes that were developed at the USDA, ARS, Western Regional Research Center that can be used to improve food safety and quality. Through partnerships these technologies have been transferred into commercialization so they can benefit consumers by providing new healthy, safe foods to them.

Technical Abstract: Innovative food processing can be used to improve safety of specialty crops and their co-products, while improving sustainability of agricultural and food processing operations and enhancing overall nutritional quality of foods for both domestic and international consumers. The potential of various innovative food processes, many of which have been developed at the USDA, Agricultural Research Service, Western Regional Research Center in Albany, CA and some of which have been transferred into commercialization through partnerships with industry are reviewed. Innovative technologies such as film casting, ultraviolet, infrared, and solar energy treatments, can enhance final food product quality and nutritional value, while improving food safety. Novel edible films and coatings formulated with natural antibacterial essential oils and food packaging systems to improve food safety are discussed. Applications of nanoscience to edible films are also reviewed.

Last Modified: 10/31/2014
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