The effect of freeze-drying on the structure-function relations of plant-tissue-based dispersed food systems.

This project aims at generating insight into the effect of freeze-drying followed by regeneration on the structural, rheological and nutritional properties of plant-tissue-based dispersed food systems. It is known that freeze-drying is the best method to remove water resulting in products of highest quality compared to other methods of drying. However, freeze-drying as such may influence the structure and consequently also the nutritional and rheological properties of regenerated food systems. Therefore, the structural characteristics, rheological properties and in vitro carotenoid bioaccessibility (as measure for the nutritional quality) will be determined before and after freeze-drying followed by regeneration. In this way, the effect of this gentle drying (preservation) process on the functional properties of regenerated real food systems can be investigated.

Keywords:Plant-tissue-based food dispersions, Regeneration, In vitro carotenoid bioaccessibility, Rheology, Freeze-drying

Disciplines:Microbiology, Systems biology, Laboratory medicine