Agency: Cordis | Branch: FP7 | Program: CP-TP | Phase: KBBE.2012.2.3-04 | Award Amount: 4.45M | Year: 2013
Optilfel has as its ultimate goal to contribute to elders health by combating denutrition due to both physical capacities diminution and appetite loss. The concept of Optifel is to translate the knowledge on nutritional needs, food preferences and physical capacities into accurate specifications for food products and packaging. Food products (including packaging and food serving methods) will then be elaborated using both traditional and alternative technologies to meet these specifications and their acceptance tested by elderly. The population targeted by the project is elderly persons cooking at home or making use of meal-on-wheels services for whom the project will conceive food products adapted to their taste, habits, needs and constraints. The range of solutions envisaged span from taste and texture to nutritional quality, and microbial safety through packaging and delivery mode. Optifel will test the approach on fruit and vegetable products, which traditionally constitute a high part of elderly diet, offer great variety, and are amenable to texture manipulation. Optifel aims to - collect, refine and formalise user needs and expectations in terms of sensory and nutritional quality, texture, packagings cognitive and biomechanical ergonomics, and preparation convenience. - translate elders and caregivers needs and expectations into food products and packaging functional specifications to be delivered under the form of conceptual food models. - design and develop food processing and packaging to produce prototypes fulfilling the specifications. - assess the actual properties of the prototypes after food preparation and identify criticalpoints during final preparation and serving. - test the prototype products in meals-on-wheels and in nursing homes to evaluate their acceptance by elderly persons and care-givers.
Romero del Castillo R.,Polytechnic University of Catalonia |
Puig-Pey M.,Fundacio Alicia |
Biarnes J.,Fundacio Alicia |
Vilaseca H.,Fundacio Alicia |
And 4 more authors.
Journal of Culinary Science and Technology | Year: 2014
New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life, "Penjar" tomato (alc gene). The most appreciated creations were Catalan bread with tomato, tomato sauce, and tomato jam, excelling by its flavor complexity and balance. The description of the products by a trained panel revealed significant differences between varieties (especially between the food products elaborated with the "Penjar" type and conventional tomatoes). However, it was not easy to match the chefs' assessments about sensory properties with the panel descriptions. © Taylor & Francis Group, LLC.
Picouet P.A.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Cofan-Carbo S.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Vilaseca H.,Fundacio Alicia |
Ballbe L.C.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Castells P.,Fundacio Alicia
Innovative Food Science and Emerging Technologies | Year: 2011
Sous-vide cooking has become a popular procedure in restaurants. To assure optimal texture and flavours of salmon loins, restaurant chefs recommend using a maximal core temperature around 40 °C, which implies immediate consumption to avoid potential microbiological growth. High pressure processing (HPP) is a well known technology to decontaminate prepared food. This study proposes to evaluate the application of HPP to improve shelf life of such delicate products. Sous-vide cooked salmon loins were processed at 3 different pressures (210, 310 and 400 MPa) for 5 min at 10 °C. The microbiological stability (total viable counts and Enterobacteriaceae) of the products was checked during a storage period of 13 days at 4 °C. Texture, colour, pH and a hedonic sensorial analysis were conducted during this storage period. Results have shown that pressure above 310 MPa enables to extend shelf life up to 6 days. After that time, lipid oxidation and microbiological spoilage lead to product degradation. Industrial Relevance: Sous-vide cooking is a common procedure in the catering industry where core temperatures are above 90 °C for most applications. In restaurants core temperature tends to be between 40 and 60 °C for fish and sea food implying that the product cannot be kept for more than 2 h in a refrigerated temperature before serving to avoid microbiological growth. HPP is proposed to pasteurize delicate sous-vide cooked products and use them as ready to eat meals. © 2010 Elsevier Ltd.