Speaker
Description
The complexity of food arises not only from their multicomponent chemical nature but also from the diverse molecular and supramolecular arrangements that form a complex matrix comprising both matter and voids. Porous regions, distributed across nano-, micro-, and macro-scales, are not merely empty spaces but critical features that influence food functionality and sustainability. Food porosity significantly increases surface area, driving chemical and biological reactivity at interfaces and enhancing the release or absorption/adsorption of food liquids (e.g., water, oil), volatile compounds (e.g., flavors, antioxidants), and bioactive molecules (e.g., vitamins and other micronutrients). The size, shape, and connectivity of food pores can affect food performance throughout its lifecycle—from processing and storage to final consumption and digestion in the gut—impacting food acceptability, sensory perception, nutrient release during digestion, shelf life, and the efficient use of natural, often plant-based, resources.
Although many foods with macroporosity have traditionally been produced through processes such as fermentation, frying, puffing, or extrusion, the development of novel micro- and nano-structured porous materials with diverse potential functionalities has only recently emerged. This progress is largely driven by the ability to produce cryogels and aerogels. Cryogelation exploits the pore-forming action of ice crystals during freezing, while aerogelation involves replacing the liquid phase in a biopolymer gel or biological tissue with air—often through supercritical carbon dioxide drying.
This presentation initially focuses on the basic approach for preparing highly porous food-grade materials from proteins (whey, pea and soy), polysaccharides (carrageenan, cellulose) and food residues (whey and plant residues). It then explores a range of advanced food applications for porous materials – used as monoliths or particles -including smart ingredients controlling nutrient release, delivery systems for active compounds, oil structuring agents to develop fat substitutes, sensory experience modulators, cell-growth scaffolds, and novel biodegradable and intelligent food packaging materials. These examples serve to analyse current research challenges and prospect future market opportunities.
| Country | Italy |
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