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Moderate electric fields (MEF) technology is attracting attention in food research and innovation given its influence on macromolecules, which includes their interactions, association pathways, as well as structure formation. This chapter addresses the role of electrotechnologies and particularly of MEF in food structure, functionality and its impact on food quality, nutrition and health/well-being. The reported effects at multiple scales are revised and critically discussed based on their impacts and potential use in the development of fine-tuned structures for food systems. The potential implications and applicability of these findings in adjacent research field areas are discussed, such as the development of innovative biomaterials. Ultimately, the implication of the structural modifications imposed by MEF and the possibility to tailor food structure, from molecular to macroscopic level, are highlighted along with their repercussion in the standardization of applied electro-heating protocols towards the development of innovative functional food and concomitant impact on consumers health., This work was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and by the I&D&I AgriFood XXI project (NORTE-01-0145-FEDER-000041) co-funded by the European Regional Development Fund under the scope of Norte 2020 (Programa Operacional Regional do Norte 2014/2020), info:eu-repo/semantics/publishedVersion

During the past decade, technologies based on the application of electric fields emerged in different areas of biotechnology. Processing strategies based on the application of pulsed electric fields (PEF), moderate electric fields (MEF), and high voltage electrical discharges (HVED) in combination with their inherent thermal effectsi.e., Ohmic heating (OH) or pulsed Ohmic heating (POH)have been used to extract bioactive compounds from underrated agro-food and forestry materials, as well as from biological biomass (such as seaweeds and microalgae, for example). Recently, extraction of phenolic compounds has received increasing attention from the research community. Several classes of phenolic compounds (either simple or complex) can be found in plants, fruits, and vegetable. Polyphenols (PPs) such as curcumin, anthocyanin rich extracts from grapes, and catechin rich extracts from plants present interesting biological and functional properties and are attractive due to their potential health benefits, which can include antioxidant, antibacterial, anticancer, and antiinflammatory activities. Those molecules are also well recognized as organoleptic food enhancers, affecting color and taste properties. This chapter intends to systematically review the use of electro-based technologies in extraction of PPs addressing the most promising and successful extraction strategies, as well as to identify phenolic molecules that can present more interesting properties after their retrieval for a potential route of valorization., Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit. FCT and the European Fund for Regional Development (FEDER) and COMPETE 2020— Competitiveness and Internationalization Operational Program, under the scope of project OH2O (PTDC/ EQU-EQU/29145/2017; POCI-01-0145-FEDER-029145). ERDF Funds through the Competitiveness factors Operational program—COMPETE and by National Funds through the FCT under the project AgriFood XXI (NORTE- 01-0145-FEDER-000041)., info:eu-repo/semantics/publishedVersion

Pulsed electric fields (PEF) is attracting great attention as nonthermal extraction technology on downstream processing of emergent marine bioresources such as micro- and macroalgae. These uni- and multicellular algae enclose a diverse and interesting biochemical composition and are recognized as important sources of valuable bioactive compounds and functional food nutrients. This chapter intends to give an overview about the role of electric field processing toward the extraction of proteins and carbohydrates given particular emphasis on PEF technology, addressing the latest scientific developments in the field. Electric field-based technologies have a great potential as a green tool, being an energy efficient and environmentally friendly processing technology, while reducing the operational time by allowing a strong electro permeation, that is electroporation of cellular membranes, that enhances the extraction yields while reducing the use of solvents. The possibility of combining PEF with other processing variables (i.e., ohmic heating) can bring more flexibility to the extraction process and will be highlighted., (undefined), info:eu-repo/semantics/publishedVersion

In order to fill the nutritional needs of a growing world population, countless efforts have been made the search for new and sustainable protein sources. However, these goals may only be met by a multidisciplinary approach, covering the whole food supply chain (from farm to fork), which needs to be addressed and reconsidered. Emerging proteins are now a big trend, but in the future can these alternative protein sources become the most healthy, tasty, and viable option for consumers? Therefore, the issue is not just about the development of functional and nutritionally balanced foods, but it is also crucial to deeply analyze how those alternative protein sources could be produced/obtained sustainably, processed, and delivered to the consumer ensuring a full nutritional and functional potential available. This chapter intends to bring new insights and considerations on the future challenges for researchers in the development of healthy, sustainable, and innovative food protein solutions., (undefined), info:eu-repo/semantics/publishedVersion

Nanoencapsulation in the Food Industry series, vol.1, The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, -lactoglobulin, and -lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use., FCT, CNPq, COMPETE 2020, NORTE 2020, Oscar L. Ramos, and Ricardo N. Pereira acknowledge their Post-Doctoral grants (SFRH/BPD/ 80766/2011 and SFRH/BPD/81887/2011, respectively) and Daniel A. Madalena and Rodrigues R. Martins acknowledge their Doctoral grants (SFRH/BD/129127/2017 and SFRH/BD/ 110723/2015, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). Lívia S. Simões gratefully acknowledges her grant to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil) from Brazil. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/Multi/50016/2019 and UID/BIO/04469 units and COMPETE 2020 (POCI-01-0145- FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte., info:eu-repo/semantics/publishedVersion

Bio-based packaging has undergone a remarkable growth in recent years due to great advances in materials science and processing technology, and is expected to have a major impact on the food market in the near future. Food packaging is used as barrier, but also to maintain quality and safety during food product transport and storage, to extend shelf life and add nutritional value. With this goal, the use of bio-nanocomposites appears as a promising solution to improve the properties of existing biopolymer-based packaging materials, and for development of novel functionalities, while permitting replacement of nonbiodegradable plastic packaging materials. This chapter provides an overview of the latest food packaging evolutions and expectations of forthcoming developments involving the use of bio-based nanocomposites in biodegradable packaging. Food protection, safety, environmental and health concerns, interest in developing biodegradable and renewable materials for food packaging, and applications of nanomaterials and nanotechnologies will be duly addressed., Oscar L. Ramos, Ricardo N. Pereira, and Joana T. Martins gratefully acknowledge their post-doctoral grants (SFRH/BPD/80766/2011, SFRH/BPD/81887/2011, and SFRH/BPD/89992/2012, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684), and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte, as well as the project POCI-01-0145-FEDER-006939 (Laboratory for Process Engineering, Environment, Biotechnology and Energy—LEPABE) funded by FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCT., info:eu-repo/semantics/publishedVersion