Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioa...

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Bibliographic Details
Published in:Journal of food quality Vol. 2018; no. 2018; pp. 1 - 29
Main Authors: Ramalhosa, E. C. D., Laguerre, J.-C., Sobral, Paulo José do Amaral, Bonilla, J., Dammak, I., Morais, A. M. M. B., Morais, R. M. S. C., Afonso, M. J.
Format: Journal Article
Language:English
Published: Cairo, Egypt Hindawi Publishing Corporation 01-01-2018
Hindawi
John Wiley & Sons, Inc
Hindawi Limited
Wiley
Hindawi-Wiley
Subjects:
Bioavailability
Biological products
Chemical and Process Engineering
Chemistry
Disease
Dried fruit
Engineering Sciences
Food and Nutrition
Food processing industry
Food quality
Food science
Functional foods
Functional foods & nutraceuticals
Genetic engineering
Health
Infection control
Life Sciences
Microwaves
Milk
Natural foods
Natural products
Nutrition
Physiology
Phytosterols
Plant-based foods
Polyphenols
Prebiotics
Probiotics
Retention
Vitamins
Portugal
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Description
Summary:The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/1739636