Balanced diets in food systems: Emerging trends and challenges for human health

ABSTRACT

Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.

KEYWORDS:

• Food processing technology
• food safety
• food security
• human health
• nutrition
• processed food

Acknowledgment

The authors acknowledge the financial supports from the Research Acculturation Collaborative Effort (RACE); (R/RACE/A07.00/01147A/001/2015/000237 and R/SGJP/A07.00/01147A/003/2018/000500), Faculty of Agro Based Industry, Universiti Malaysia Kelantan for supporting the research. The authors express thanks to Ms. Noorul Izzati Hanafi, Institute of Food Security and Sustainable Agriculture for her technical help in the revision of the manuscript.

Additional information

Funding

This work was supported by the Universiti Malaysia Kelantan (R/SGJP/A07.00/01147A/003/2018/000500). This work was supported by the Ministry of Higher Education, Malaysia (R/RACE/A07.00/01147A/ 001/2015/000237).