Mediterranean Diet and food technology: sustainable strategies for a globalized world

[EN] Mediterranean Diet has been widely studied and its nutritional, healthy, and sustainable benefits have been recognized. However, in the last decades, globalization has brought about major changes in the developed world and a progressive deviation from the main Mediterranean patterns. Fresh food and traditional recipes continue to be valued and their beneficial effects on health are scientifically proven. Despite this, they have been largely replaced by fast and ...less nutritious food. Is it... possible to perform alternatives and procedures that help us to mitigate some deviations from the Mediterranean Diet, contributing to a more right, sustainable, and nutritious food system in a globalized world? This communication reinforces the idea that food technology and scientific advances must be properly applied to meet the challenges faced by Mediterranean countriesBetoret Valls, N.; Betoret Valls, ME. (2021). Mediterranean Diet and food technology: sustainable strategies for a globalized world. Agricultural Research & Technology. 26(3):1-3. https://doi.org/10.19081/ARTOAJ.2021.26.5563331326

Self-efficacy, school resources, job stressors and burnout among Spanish primary and secondary school teachers : a structural equation approach

This study examines the relationship between school resources, teacher selfefficacy, potential multi-level stressors and teacher burnout using structural equation modelling. The causal structure for primary and secondary school teachers was also examined. The sample was composed of 724 primary and secondary Spanish school teachers. The changes occurring in the Spanish teacher role in the last decade were taken into account to select job stressors. The results obtained revealed that external (school support resources) and internal (management classroom self-efficacy and instructional self-efficacy) coping resources have a negative and significant effect on job stressors. In turn, job stressors have a positive and significant effect on teachers’ burnout considering it as both a unidimensional and multidimensional construct. Furthermore, the hypothesised structure of burnout dimensions revealed that emotional exhaustion plays a key role in explaining Spanish school teachers’ burnout. Practical implications of these findings are discusse

Anàlisi comparativa de la traducció del "slang" en tres capítols de la sèrie "The Fresh Prince of Bel Air"

Treball Final de Grau en Traducció i Interpretació. Codi: TI0983. Curs acadèmic 2015-2016A aquest treball, es realitza una anàlisi comparativa de la traducció del slang dels tres primers capítols de la sèrie The Fresh Prince of Bel Air. S’han analitzat tant la versió original en anglès com la versió doblada en espanyol i les tècniques de traducció utilitzades. A més de les tècniques de traducció, també s’ha estudiat quina és la funció que s’acompleix en la traducció. Tot açò s’ha comentat segons els resultats obtinguts. Per a la realització d’aquesta anàlisi s’ha utilitzat la taula proposada per Tamayo (2010) però adaptada a les característiques d’aquest treball. A més a més, es defineix el terme slang i s’expliquen les seues característiques i les dificultats que té la traducció d’aquesta varietat lingüística. Per últim, s’extrauen les conclusions de l’estudi i la seua relació amb el grau i amb una visió futura per a la professió

Metodologías de aprendizaje “El mundo del Flipped Classroom

Treball Final de Màster Universitari en Professor/a d'Educació Secundària Obligatòria i Batxillerat, Formació Professional i Ensenyaments d'Idiomes. Codi: SAP509. Curs: 2017/2018.El presente documento se presenta como Trabajo Final de Máster y su finalidad es poder ejercer como docente en un instituto de educación secundaria, además de exponer todo lo aprendido durante este periodo académico y profundizar en el tema elegido que es el mundo del ‘Flipped Classroom’. La modalidad en la cual se enmarca dicho trabajo es la de investigación educativa. Antes de empezar cualquier experiencia docente, se debe parar, observar y analizar la situación en la que se encuentra la educación de nuestros tiempos. Tendremos enfrente al alumnado del siglo XXI, con inquietudes, aspiraciones, motivaciones que deberemos tener claras para poder ubicarnos correctamente en el aula. La educación se tiene que adaptar al siglo XXI, una época donde las nuevas tecnologías son la herramienta principal de información y comunicación. Dichas tecnologías nos proporcionan una gran cantidad de recursos que se pueden utilizar en el proceso de enseñanza-aprendizaje y nos ayudan a conectar a la perfección con los nativos de esta corriente como son el alumnado. El modelo de enseñanza-aprendizaje que encaja, a priori, idóneamente con la educación de este siglo, es la clase invertida o Flipped Classroom. Es un modelo pedagógico que mezcla los conocimientos con la tecnología, haciendo protagonista absoluto al alumnado del proceso de construir. En este trabajo analizaremos las respuestas del profesorado, de algunos institutos de Castellón, a preguntas sobre dicho modelo “de moda”. Antes de introducirnos de lleno en este nuevo modelo inverso, tendremos que analizar también los tipos de metodologías que se utilizan en el aula y compararlas con el fin de averiguar cuáles son las más correctas y adaptadas a nuestro alumnado. En conclusión, el TFM que a continuación les presento trata sobre las diferentes metodologías de enseñanza-aprendizaje que existen actualmente en nuestras aulas y cuál de ellas es la que obtiene mejores resultados, además de profundizar en el modelo de enseñanza invertida “Flipped Classroom”. Con ello se pretende hallar un camino hacia la docencia con más seguridad y habiendo barajado las diferentes bifurcaciones desde una posición teórica. “Si la educación no se reinventa con el objetivo de conectar con el alumno, el fracaso está garantizado”. Santiago Rodriguez Ojao

Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges

[EN] The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources. Food waste has a significant impact on food and nutrition security, food quality and safety, and environmental protection. Due to the large quantities of organic matter generated in a short period of time, these products represent a critical sustainability issue. The gradual depletion of natural resources and the increasing demand for food have led to the need to limit energy consumption, minimize costs and reduce waste by developing strategies for the recovery and utilization of food waste and by-products [1]. In fact, in most cases, these products have a high potential for recycling that can be achieved through the recovery of their bioactive compounds, plant protein extraction, transformation into powdered ingredients, or controlled fermentation. All of these actions will contribute to solve the challenges of climate change and food system sustainability, creating new opportunities and benefits for all stakeholders.Betoret Valls, N.; Betoret Valls, ME.; Glicerina, VT. (2024). Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods. 13(1). https://doi.org/10.3390/foods1301000913

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

[EN] The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on Lactobacillus reuteri CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of Lactobacillus reuteri CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of Lactobacillus reuteri CECT 925 mainly increased the antiradical capacity of the juices. In general, Lactobacillus reuteri CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 10(7) CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.Authors thank the grant provided to Leidy I. Hinestroza by Technological University of Chocó-Colombia [Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó. BPIN 2013000100284].Hinestroza-Córdoba, LI.; Betoret, E.; Seguí Gil, L.; Barrera Puigdollers, C.; Betoret Valls, N. (2021). Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion. Applied Sciences. 11(22):1-15. https://doi.org/10.3390/app112210909S115112

Functional Foods Development: Trends and Technologies

[EN] The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.The authors acknowledge the Ministerio de Ciencia e Innovaci on for its contribution throughout the projects AGL2009-09905 and PET2008_0015.Betoret Valls, ME.; Betoret Valls, N.; Vidal Brotons, DJ.; Fito Maupoey, P. (2011). Functional Foods Development: Trends and Technologies. Trends in Food Science and Technology. 22(9):498-508. https://doi.org/10.1016/j.tifs.2011.05.004S49850822

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

[EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS-TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti-Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.This research has been carried out with the financing granted by the Generalitat Valenciana for project GV/2015/066 "Improving the functional quality of a snack with probiotic effect and antioxidant properties through the incorporation of trehalose and the application of high homogenisation pressures".Barrera Puigdollers, C.; Burca, C.; Betoret, E.; García Hernández, J.; Hernández Pérez, M.; Betoret Valls, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation. International Journal of Food Science & Technology. 54(6):2109-2122. https://doi.org/10.1111/ijfs.14116S21092122546Aiba, Y., Suzuki, N., Kabir, A. M. A., Takagi, A., & Koga, Y. (1998). Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in a gnotobiotic murine model. The American Journal of Gastroenterology, 93(11), 2097-2101. doi:10.1111/j.1572-0241.1998.00600.xAnekella, K., & Orsat, V. (2013). Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT - Food Science and Technology, 50(1), 17-24. doi:10.1016/j.lwt.2012.08.003ANKOLEKAR, C., JOHNSON, K., PINTO, M., JOHNSON, D., LABBE, R. G., GREENE, D., & SHETTY, K. (2011). FERMENTATION OF WHOLE APPLE JUICE USINGLACTOBACILLUS ACIDOPHILUSFOR POTENTIAL DIETARY MANAGEMENT OF HYPERGLYCEMIA, HYPERTENSION, AND MODULATION OF BENEFICIAL BACTERIAL RESPONSES. Journal of Food Biochemistry, 36(6), 718-738. doi:10.1111/j.1745-4514.2011.00596.xAtarés, L., Chiralt, A., & González-Martínez, C. (2009). Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith). Journal of Food Engineering, 91(2), 305-310. doi:10.1016/j.jfoodeng.2008.09.008Basson, A., Flemming, L. A., & Chenia, H. Y. (2007). Evaluation of Adherence, Hydrophobicity, Aggregation, and Biofilm Development of Flavobacterium johnsoniae-Like Isolates. Microbial Ecology, 55(1), 1-14. doi:10.1007/s00248-007-9245-yBermejo, A., & Cano, A. (2012). Analysis of Nutritional Constituents in Twenty Citrus Cultivars from the Mediterranean Area at Different Stages of Ripening. Food and Nutrition Sciences, 03(05), 639-650. doi:10.4236/fns.2012.35088Betoret, N., Puente, L., Dı́az, M. ., Pagán, M. ., Garcı́a, M. ., Gras, M. ., … Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2-3), 273-277. doi:10.1016/s0260-8774(02)00268-6Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering, 92(1), 18-23. doi:10.1016/j.jfoodeng.2008.10.028Betoret, E., Sentandreu, E., Betoret, N., & Fito, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering, 111(1), 28-33. doi:10.1016/j.jfoodeng.2012.01.035Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110(2), 289-293. doi:10.1016/j.jfoodeng.2011.04.027Betoret, E., Betoret, N., Castagnini, J. M., Rocculi, P., Dalla Rosa, M., & Fito, P. (2015). Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. Journal of Food Engineering, 147, 95-101. doi:10.1016/j.jfoodeng.2014.09.028Betoret, E., Calabuig-Jiménez, L., Patrignani, F., Lanciotti, R., & Dalla Rosa, M. (2017). Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms. LWT - Food Science and Technology, 85, 418-422. doi:10.1016/j.lwt.2016.10.036Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi:10.1016/s0023-6438(95)80008-5Burns, P. G., Patrignani, F., Tabanelli, G., Vinderola, G. C., Siroli, L., Reinheimer, J. A., … Lanciotti, R. (2015). Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality. Journal of Functional Foods, 13, 126-136. doi:10.1016/j.jff.2014.12.037Chaikham, P. (2015). Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Bioscience, 12, 61-66. doi:10.1016/j.fbio.2015.07.006Chen, M., & Mustapha, A. (2012). Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix. Food Microbiology, 30(1), 68-73. doi:10.1016/j.fm.2011.10.017Cho, K. M., Lee, J. H., Yun, H. D., Ahn, B. Y., Kim, H., & Seo, W. T. (2011). Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. Journal of Food Composition and Analysis, 24(3), 402-410. doi:10.1016/j.jfca.2010.12.015Chung, I.-M., Seo, S.-H., Ahn, J.-K., & Kim, S.-H. (2011). Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chemistry, 127(3), 960-967. doi:10.1016/j.foodchem.2011.01.065Carmen Collado, M., & Hernández, M. (2007). Identification and differentiation of Lactobacillus, Streptococcus and Bifidobacterium species in fermented milk products with bifidobacteria. Microbiological Research, 162(1), 86-92. doi:10.1016/j.micres.2006.09.007Collado, M. C., Moreno, Y., Hernández, E., Cobo, J. M., & Hernández, M. (2005). Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions. Food Science and Technology International, 11(4), 307-314. doi:10.1177/1082013205056559Corredig, M., Kerr, W., & Wicker, L. (2001). Particle Size Distribution of Orange Juice Cloud after Addition of Sensitized Pectin. Journal of Agricultural and Food Chemistry, 49(5), 2523-2526. doi:10.1021/jf001087aCROWE, J. H., CROWE, L. M., & CHAPMAN, D. (1984). Preservation of Membranes in Anhydrobiotic Organisms: The Role of Trehalose. Science, 223(4637), 701-703. doi:10.1126/science.223.4637.701Dueñas, M., Fernández, D., Hernández, T., Estrella, I., & Muñoz, R. (2004). Bioactive phenolic compounds of cowpeas (Vigna sinensisL). Modifications by fermentation with natural microflora and withLactobacillus plantarumATCC 14917. Journal of the Science of Food and Agriculture, 85(2), 297-304. doi:10.1002/jsfa.1924Fabroni, S., Romeo, F. V., & Rapisarda, P. (2016). Nutritional Composition of Clementine ( Citrus x clementina ) Cultivars. Nutritional Composition of Fruit Cultivars, 149-172. doi:10.1016/b978-0-12-408117-8.00007-6Fito, P., Chiralt, A., Barat, J. M., Andrés, A., Martı́nez-Monzó, J., & Martı́nez-Navarrete, N. (2001). Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering, 49(4), 297-302. doi:10.1016/s0260-8774(00)00226-0Martins, E. M. F., Ramos, A. M., Vanzela, E. S. L., Stringheta, P. C., de Oliveira Pinto, C. L., & Martins, J. M. (2013). Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International, 51(2), 764-770. doi:10.1016/j.foodres.2013.01.047García-Hernández, J., Moreno, Y., Chuan, C., & Hernández, M. (2012). In VivoStudy of the Survival ofLactobacillus delbrueckisubsp.bulgaricusCECT 4005T andStreptococcus thermophilusCECT 801 by DVC-FISH after Consumption of Fermented Milk. Journal of Food Science, 77(10), M593-M597. doi:10.1111/j.1750-3841.2012.02918.xGarcía-Hernández, J., Hernández-Pérez, M., Peinado, I., Andrés, A., & Heredia, A. (2018). Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols. Journal of Functional Foods, 43, 1-7. doi:10.1016/j.jff.2017.12.052Hole, A. S., Rud, I., Grimmer, S., Sigl, S., Narvhus, J., & Sahlstrøm, S. (2012). Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. Journal of Agricultural and Food Chemistry, 60(25), 6369-6375. doi:10.1021/jf300410hKaushik, J. K., & Bhat, R. (2003). Why Is Trehalose an Exceptional Protein Stabilizer? Journal of Biological Chemistry, 278(29), 26458-26465. doi:10.1074/jbc.m300815200Umer Khan, S. (2014). Probiotics in dairy foods: a review. Nutrition & Food Science, 44(1), 71-88. doi:10.1108/nfs-04-2013-0051LANCIOTTI, R., PATRIGNANI, F., IUCCI, L., SARACINO, P., & GUERZONI, M. (2007). Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species. Food Chemistry, 102(2), 542-550. doi:10.1016/j.foodchem.2006.06.043Lin, W.-H., Wu, C.-R., Fang, T. J., Guo, J.-T., Huang, S.-Y., Lee, M.-S., & Yang, H.-L. (2011). Anti-Helicobacter pylori activity of fermented milk with lactic acid bacteria. Journal of the Science of Food and Agriculture, 91(8), 1424-1431. doi:10.1002/jsfa.4327Luximon-Ramma, A., Bahorun, T., Crozier, A., Zbarsky, V., Datla, K. P., Dexter, D. T., & Aruoma, O. I. (2005). Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Research International, 38(4), 357-367. doi:10.1016/j.foodres.2004.10.005Manojlović, V., Nedović, V. A., Kailasapathy, K., & Zuidam, N. J. (2009). Encapsulation of Probiotics for use in Food Products. Encapsulation Technologies for Active Food Ingredients and Food Processing, 269-302. doi:10.1007/978-1-4419-1008-0_10Mansure, J. J. ., Panek, A. D., Crowe, L. M., & Crowe, J. H. (1994). Trehalose inhibits ethanol effects on intact yeast cells and liposomes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 1191(2), 309-316. doi:10.1016/0005-2736(94)90181-3Da Costa Morato Nery, D., da Silva, C. G., Mariani, D., Fernandes, P. N., Pereira, M. D., Panek, A. D., & Eleutherio, E. C. A. (2008). The role of trehalose and its transporter in protection against reactive oxygen species. Biochimica et Biophysica Acta (BBA) - General Subjects, 1780(12), 1408-1411. doi:10.1016/j.bbagen.2008.05.011Ohtake, S., & Wang, Y. J. (2011). Trehalose: Current Use and Future Applications. Journal of Pharmaceutical Sciences, 100(6), 2020-2053. doi:10.1002/jps.22458Oku, K., Kurose, M., Kubota, M., Fukuda, S., Kurimoto, M., Tujisaka, Y., … Sakurai, M. (2005). Combined NMR and Quantum Chemical Studies on the Interaction between Trehalose and Dienes Relevant to the Antioxidant Function of Trehalose. The Journal of Physical Chemistry B, 109(7), 3032-3040. doi:10.1021/jp045906wPatrignani, F., Vannini, L., Kamdem, S. L. S., Lanciotti, R., & Guerzoni, M. E. (2009). Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. International Journal of Food Microbiology, 136(1), 26-31. doi:10.1016/j.ijfoodmicro.2009.09.021Pirbaglou, M., Katz, J., de Souza, R. J., Stearns, J. C., Motamed, M., & Ritvo, P. (2016). Probiotic supplementation can positively affect anxiety and depressive symptoms: a systematic review of randomized controlled trials. Nutrition Research, 36(9), 889-898. doi:10.1016/j.nutres.2016.06.009Homayouni Rad, A., Torab, R., Mortazavian, A. M., Mehrabany, E. V., & Mehrabany, L. V. (2013). Can probiotics prevent or improve common cold and influenza? Nutrition, 29(5), 805-806. doi:10.1016/j.nut.2012.10.009Ranadheera, R. D. C. S., Baines, S. K., & Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Research International, 43(1), 1-7. doi:10.1016/j.foodres.2009.09.009Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. 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Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediatea(w)food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization onLactobacillussalivariusCECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to aa(w)of 0.25 and air-drying at 40 degrees C to aa(w)of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 degrees C to aa(w)of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled "Mejora de la calidad functional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion de altas presiones de homogeneizacion".Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Betoret, E.; Barrera Puigdollers, C. (2020). Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. 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Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

[EN] In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p <= 0.05) in hot air dried samples, showing survival rates of 50-89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16-47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.Authors thank the postdoctoral grant Juan de la Cierva Incorporacion (IJCI-2016-29679).Betoret, E.; Betoret Valls, N.; Calabuig-Jiménez, L.; Barrera Puigdollers, C.; Dalla Rosa, M. (2020). Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix. 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