อาหารนวัตกรรมใหม่จากผลิตผลทางการเกษตร Novel innovative food from agricultural products
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บทคัดย่อ
Novel foods are food products that have been developed to have nutritional benefits, such as proteins, vitamins, or bioactive substances, in higher quantities than traditional foods. Due to their low cost, raw materials from agricultural products or by-products are often chosen for study, with the aim of increasing their value and using them as ingredients in novel foods. To stimulate desired bioactive substances, the novel foods undergo processes through new production technologies. In addition, these new technologies can preserve their nutritional values, increase the quantities of essential bioactive compounds, and reduce the amount of allergenic proteins. However, if the raw materials used as ingredients in foods have not been widely consumed before, and the technologies used have an impact on the structural changes and nutritional value in the food, it is necessary to assess the safety of novel foods before introducing products to the market.
Keywords : novel food, novel food production technologies, nutritional benefits
บทคัดย่อ
อาหารใหม่เป็นอาหารที่ถูกพัฒนาขึ้นให้มีคุณประโยชน์ในอาหาร เช่น โปรตีน วิตามิน หรือ สารออกฤทธิ์ทางชีวภาพให้มีปริมาณที่สูงกว่าการบริโภคอาหารแบบดั้งเดิม เนื่องจากวัตถุดิบที่มาจากผลิตผลทางการเกษตรหรือของเหลือทิ้งทางการเกษตรมีราคาที่ต่ำจึงมักถูกเลือกนำมาศึกษาเพื่อเพิ่มมูลค่าและใช้เป็นส่วนประกอบในอาหารใหม่ โดยนำไปผ่านกระบวนการที่สามารถมีการกระตุ้นให้เกิดการสร้างสารออกฤทธิ์ทางชีวภาพที่ต้องการรวมไปถึงผ่านเทคโนโลยีการผลิตในรูปแบบใหม่เพื่อที่จะรักษาคุณค่าทางโภชนาการ เพิ่มปริมาณสารออกฤทธิ์ทางชีวภาพที่สำคัญและลดปริมาณโปรตีนที่ก่อให้เกิดการแพ้ในอาหารได้ แต่อย่างไรก็ตามหากวัตถุดิบที่นำมาใช้เป็นส่วนประกอบในอาหารไม่เคยมีประวัติการบริโภคมาก่อน รวมไปถึงเทคโนโลยีที่นำมาใช้นั้นมีผลต่อการเปลี่ยนแปลงโครงสร้างในอาหารและส่งผลต่อคุณค่าทางโภชนาการ ทำให้มีความจำเป็นที่จะต้องมีการตรวจสอบความปลอดภัยของอาหารใหม่ก่อนที่จะมีการนำผลิตภัณฑ์เข้าสู่ตลาด
คำสำคัญ : อาหารใหม่ เทคโนโลยีการผลิตอาหารใหม่ คุณค่าทางโภชนาการ
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