Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands; email:
Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands.
Annu Rev Food Sci Technol. 2023 Mar 27;14:473-493. doi: 10.1146/annurev-food-060721-024052.
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
随着粮食短缺、能源成本和原材料问题的日益严重，食品工业必须降低其对环境的影响。我们概述了更具资源效率的生产食品成分的方法，描述了它们的环境影响和获得的功能特性。广泛的湿法加工可获得高纯度，但也具有最高的环境影响，主要是由于用于蛋白质沉淀和脱水的加热。较温和的湿法替代方法排除了例如低 pH 值驱动的分离，并且基于盐沉淀或仅用水。在使用空气分级或静电分离的干法分级过程中省略了干燥步骤。温和方法的好处是增强了功能特性。因此，分馏和配方应侧重于所需的功能，而不是纯度。较温和的精炼也大大降低了环境影响。抗营养因子和异味仍然是在更温和生产的成分中面临的挑战。减少精炼的好处激发了对温和精炼成分的日益增长的需求。
