Nondestructive detection of the bioactive components and nutritional value in restructured functional foods

The restructured functional foods have different bioactive components and nutritional value from the natural form of foods. It is of scientific significance to detect the restructured foods' bioactive ingredients and nutritional characteristics. The traditional methods of detecting components are mainly destructive testing, which is time-consuming, inefficient, and tedious in operation. Nondestructive testing (NDT) has become an emerging technology due to its rapidity and simplicity. This paper reviews NDT methods for restructured functional foods in terms of bioactivities and nutritional value, as exemplified by compounded foods, printing foods, and artificial meat. Last, a summary is given of the challenges and future research directions for NDT methods in restructured functional foods.

Automated summary

Detecting the bioactive ingredients and nutritional characteristics of restructured functional foods is scientifically significant. Traditional methods of detecting components are time-consuming, inefficient, and tedious. Nondestructive testing (NDT) has emerged as a rapid and simple technology. This paper reviews NDT methods for restructured functional foods, such as compounded foods, printing foods, and artificial meat, in terms of their bioactivities and nutritional value. It also provides a summary of the challenges and future research directions for NDT methods in restructured functional foods.