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

Efecto de la presión de homogeneización sobre el tamaño de partícula y las propiedades funcionales de los zumos

En este trabajo se estudió el efecto de la presión de homogeneización en la distribución del tamaño de partícula, el color, turbidez y el contenido en flavonoides de zumos frescos de cítricos permitiendo determinar las condiciones más adecuadas para su aplicación posterior en el desarrollo de frutas frescas funcionales.Betoret Valls, ME. (2007). Efecto de la presión de homogeneización sobre el tamaño de partícula y las propiedades funcionales de los zumos. http://hdl.handle.net/10251/12533Archivo delegad

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

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

DESARROLLO TECNOLÓGICO Y VALORACIÓN FUNCIONAL DE APERITIVOS DE MANZANA Y ZUMO DE MANDARINA. EFECTO ANTIOXIDANTE EN NIÑOS OBESOS Y EFECTO PROBIÓTICO CONTRA LA INFECCIÓN POR HELICOBACTER PYLORI EN NIÑOS

En la presente tesis doctoral se ha llevado a cabo el desarrollo tecnológico y la valoración funcional, mediante estudios in vivo, de aperitivos de manzana y zumo de mandarina desarrollados utilizando la técnica de impregnación a vacío. Concretamente, se han desarrollado dos alimentos, uno con efecto sobre el riesgo cardiovascular en niños obesos de edad escolar y otro con efecto contra la infección por Helicobacter pylori también en niños de edad escolar. La investigación, de marcado carácter interdisciplinar, se ha llevado a cabo en colaboración con el Departamento de Ciencia de los Alimentos del Instituto de Agroquímica y Tecnología de Alimentos (IATA, CSIC), con el Departamento de Ginecología y Obstetricia de la Universidad de Valencia y con el Servicio de Pediatría del Hospital Universitario Dr. Peset de Valencia. En primer lugar, se llevó a cabo una revisión bibliográfica que permitió analizar la situación actual y la evolución en los últimos años de las tecnologías utilizadas en el desarrollo de alimentos funcionales. Las tecnologías implicadas en el desarrollo de alimentos funcionales han cambiado, aumentando considerablemente aquellas tecnologías que forman una estructura capaz de prevenir el deterioro de los componentes fisiológicamente activos. La revisión bibliográfica ha dado lugar a la publicación del artículo "Functional foods development: Trends and technologies", que se incluye en el apartado de resultados, publicado en la revista "Trends in Food Science & Technology" de Elsevier con un índice de impacto 3.672 y se encuentra dentro de los 5 artículos más descargados desde septiembre de 2011. En segundo lugar, se diseñó una planta piloto que permitió fabricar el alimento funcional en cantidades suficientes para poder llevar a cabo los estudios in vivo realizados en esta tesis.Betoret Valls, ME. (2012). DESARROLLO TECNOLÓGICO Y VALORACIÓN FUNCIONAL DE APERITIVOS DE MANZANA Y ZUMO DE MANDARINA. EFECTO ANTIOXIDANTE EN NIÑOS OBESOS Y EFECTO PROBIÓTICO CONTRA LA INFECCIÓN POR HELICOBACTER PYLORI EN NIÑOS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/18196Palanci

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. Microorganisms. 8(5):1-12. https://doi.org/10.3390/microorganisms8050654S11285Brahma, S., Sadiq, M. B., & Ahmad, I. (2019). Probiotics in Functional Foods. Reference Module in Food Science. doi:10.1016/b978-0-08-100596-5.22368-8Probiotics in Food-Health and Nutritional Properties and Guidelines for Evaluationhttp://www.fao.org/3/a-a0512e.pdfBatista, A. L. D., Silva, R., Cappato, L. P., Almada, C. N., Garcia, R. K. A., Silva, M. C., … Cruz, A. G. (2015). Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Research International, 77, 627-635. doi:10.1016/j.foodres.2015.08.017Martinez, R. C. R., Aynaou, A.-E., Albrecht, S., Schols, H. A., De Martinis, E. C. P., Zoetendal, E. G., … Smidt, H. (2011). In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, 149(2), 152-158. doi:10.1016/j.ijfoodmicro.2011.06.010Ester, B., Noelia, B., Laura, C.-J., Francesca, P., Cristina, B., Rosalba, L., & Marco, D. R. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT, 111, 883-888. doi:10.1016/j.lwt.2019.05.088Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467-483. doi:10.1016/j.jfoodeng.2010.12.031Capela, P., Hay, T. K. C., & Shah, N. P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39(2), 203-211. doi:10.1016/j.foodres.2005.07.007Betoret, 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.2011.04.027Patrignani, F., Siroli, L., Serrazanetti, D. I., Braschi, G., Betoret, E., Reinheimer, J. A., & Lanciotti, R. (2017). Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International, 97, 250-257. doi:10.1016/j.foodres.2017.04.020Betoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology, 46(1), 1-12. doi:10.1016/j.tifs.2015.07.006Betoret, 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.2012.01.035Aiba, 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. American Journal of Gastroenterology, 93(11), 2097-2101. doi:10.1111/j.1572-0241.1998.00600.xDing, W. K., & Shah, N. P. (2009). Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein. Journal of Food Science, 74(6), M231-M236. doi:10.1111/j.1750-3841.2009.01195.xCalabuig-Jiménez, L., Betoret, E., Betoret, N., Patrignani, F., Barrera, C., Seguí, L., … Dalla Rosa, M. (2019). High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. Journal of Food Engineering, 240, 43-48. doi:10.1016/j.jfoodeng.2018.07.012Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 177-182. doi:10.1016/s0260-8774(00)00155-2Lewicki, P. P., & Jakubczyk, E. (2004). Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering, 64(3), 307-314. doi:10.1016/j.jfoodeng.2003.10.014Chiralt, A., Martı́nez-Navarrete, N., Martı́nez-Monzó, J., Talens, P., Moraga, G., Ayala, A., & Fito, P. (2001). Changes in mechanical properties throughout osmotic processes. Journal of Food Engineering, 49(2-3), 129-135. doi:10.1016/s0260-8774(00)00203-xContreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT - Food Science and Technology, 38(5), 471-477. doi:10.1016/j.lwt.2004.07.017Santos, M. G., Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., da Cruz, A. G., Rodrigues, C. E. C., & Favaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010Qaziyani, S. D., Pourfarzad, A., Gheibi, S., & Nasiraie, L. R. (2019). Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses. Heliyon, 5(7), e02144. doi:10.1016/j.heliyon.2019.e02144Alonso García, E., Pérez Montoro, B., Benomar, N., Castillo-Gutiérrez, S., Estudillo-Martínez, M. D., Knapp, C. W., & Abriouel, H. (2019). New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. LWT, 109, 153-162. doi:10.1016/j.lwt.2019.04.028Zhang, Y., Lin, J., & Zhong, Q. (2016). Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage. LWT, 74, 441-447. doi:10.1016/j.lwt.2016.08.008Dianawati, D., & Shah, N. P. (2011). Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature. Journal of Food Science, 76(6), M463-M471. doi:10.1111/j.1750-3841.2011.02246.xAnal, A. K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18(5), 240-251. doi:10.1016/j.tifs.2007.01.004Soares, M. B., Martinez, R. C. R., Pereira, E. P. R., Balthazar, C. F., Cruz, A. G., Ranadheera, C. S., & Sant’Ana, A. S. (2019). The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, 125, 108542. doi:10.1016/j.foodres.2019.108542Ribeiro, M. C. E., Chaves, K. S., Gebara, C., Infante, F. N. S., Grosso, C. R. F., & Gigante, M. L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International, 66, 424-431. doi:10.1016/j.foodres.2014.10.019Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, 205-214. doi:10.1016/j.jff.2013.10.008Valerio, F., De Bellis, P., Lonigro, S. L., Morelli, L., Visconti, A., & Lavermicocca, P. (2006). In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract. Applied and Environmental Microbiology, 72(4), 3042-3045. doi:10.1128/aem.72.4.3042-3045.200

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. Microorganisms. 8(8):1-15. https://doi.org/10.3390/microorganisms8081095S11588Day, L., Seymour, R. B., Pitts, K. F., Konczak, I., & Lundin, L. (2009). Incorporation of functional ingredients into foods. Trends in Food Science & Technology, 20(9), 388-395. doi:10.1016/j.tifs.2008.05.002Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(1). doi:10.1186/1475-2891-3-5Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martı́nez-Monzó, J., … Vidal, D. (2001). Vacuum impregnation and osmotic dehydration in matrix engineering. Journal of Food Engineering, 49(2-3), 175-183. doi:10.1016/s0260-8774(00)00220-xAssis, F. R., Rodrigues, L. G. G., Tribuzi, G., de Souza, P. G., Carciofi, B. A. M., & Laurindo, J. B. (2019). Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying. LWT, 113, 108298. doi:10.1016/j.lwt.2019.108298Genevois, C., de Escalada Pla, M., & Flores, S. (2017). Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously. LWT - Food Science and Technology, 79, 34-41. doi:10.1016/j.lwt.2017.01.019Betoret, E., Sentandreu, E., Betoret, N., Codoñer-Franch, P., Valls-Bellés, V., & Fito, P. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies, 16, 298-304. doi:10.1016/j.ifset.2012.07.003Akman, P. K., Uysal, E., Ozkaya, G. U., Tornuk, F., & Durak, M. Z. (2019). Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei. LWT, 103, 60-68. doi:10.1016/j.lwt.2018.12.070Betoret, 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.2011.04.027CUI, L., NIU, L., LI, D., LIU, C., LIU, Y., LIU, C., & SONG, J. (2018). Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Journal of Integrative Agriculture, 17(1), 247-255. doi:10.1016/s2095-3119(17)61742-8Roobab, U., Batool, Z., Manzoor, M. F., Shabbir, M. A., Khan, M. R., & Aadil, R. M. (2020). Sources, formulations, advanced delivery and health benefits of probiotics. Current Opinion in Food Science, 32, 17-28. doi:10.1016/j.cofs.2020.01.003Passot, S., Cenard, S., Douania, I., Tréléa, I. C., & Fonseca, F. (2012). Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria. Food Chemistry, 132(4), 1699-1705. doi:10.1016/j.foodchem.2011.06.012Vesterlund, S., Salminen, K., & Salminen, S. (2012). Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed. International Journal of Food Microbiology, 157(2), 319-321. doi:10.1016/j.ijfoodmicro.2012.05.016Golowczyc, M. A., Gerez, C. L., Silva, J., Abraham, A. G., De Antoni, G. L., & Teixeira, P. (2010). Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions. Biotechnology Letters, 33(4), 681-686. doi:10.1007/s10529-010-0491-6Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2), 111-117. doi:10.1016/j.ijfoodmicro.2011.01.040Weinbreck, F., Bodnár, I., & Marco, M. L. (2010). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology, 136(3), 364-367. doi:10.1016/j.ijfoodmicro.2009.11.004Miao, S., Mills, S., Stanton, C., Fitzgerald, G. F., Roos, Y., & Ross, R. P. (2008). Effect of disaccharides on survival during storage of freeze dried probiotics. Dairy Science and Technology, 88(1), 19-30. doi:10.1051/dst:2007003Ester, B., Noelia, B., Laura, C.-J., Francesca, P., Cristina, B., Rosalba, L., & Marco, D. R. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT, 111, 883-888. doi:10.1016/j.lwt.2019.05.088Bagad, M., Pande, R., Dubey, V., & Ghosh, A. R. (2017). Survivability of freeze-dried probiotic Pediococcus pentosaceus strains GS4, GS17 and Lactobacillus gasseri (ATCC 19992) during storage with commonly used pharmaceutical excipients within a period of 120 days. Asian Pacific Journal of Tropical Biomedicine, 7(10), 921-929. doi:10.1016/j.apjtb.2017.09.005Lapsiri, W., Bhandari, B., & Wanchaitanawong, P. (2012). Viability ofLactobacillus plantarumTISTR 2075 in Different Protectants during Spray Drying and Storage. Drying Technology, 30(13), 1407-1412. doi:10.1080/07373937.2012.684226Oldenhof, H., Wolkers, W. F., Fonseca, F., Passot, S., & Marin, M. (2008). Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study. Biotechnology Progress, 21(3), 885-892. doi:10.1021/bp049559jBarrera, C., Burca, C., Betoret, E., García‐Hernández, J., Hernández, M., & Betoret, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation. International Journal of Food Science & Technology, 54(6), 2109-2122. doi:10.1111/ijfs.14116Betoret, 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.2016.10.036Luximon-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.2004.10.005Brand-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)80008-5Chen, Y.-S., Srionnual, S., Onda, T., & Yanagida, F. (2007). Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria. Letters in Applied Microbiology, 45(2), 190-193. doi:10.1111/j.1472-765x.2007.02167.xLi, C., Liu, L. B., & Liu, N. (2011). Effects of carbon sources and lipids on freeze-drying survival of Lactobacillus bulgaricus in growth media. Annals of Microbiology, 62(3), 949-956. doi:10.1007/s13213-011-0332-4Betoret, 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)00268-6Santivarangkna, C., Kulozik, U., & Foerst, P. (2007). Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnology Progress, 23(2), 302-315. doi:10.1021/bp060268fZayed, G., & Roos, Y. H. (2004). Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochemistry, 39(9), 1081-1086. doi:10.1016/s0032-9592(03)00222-xBetoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology, 46(1), 1-12. doi:10.1016/j.tifs.2015.07.006Kets, E., Teunissen, P., & de Bont, J. (1996). Effect of compatible solutes on survival of lactic Acid bacteria subjected to drying. Applied and Environmental Microbiology, 62(1), 259-261. doi:10.1128/aem.62.1.259-261.1996Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. 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Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity. International Journal of Food Science & Technology, 49(10), 2290-2298. doi:10.1111/ijfs.1254

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). 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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. 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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

[EN] Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.This research and APC were funded by Generalitat Valenciana, Project AICO/2017/049. The authors thank the research project "Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó" BPIN 2013000100284 Tecnológica del Chocó (in Spanish) by financial support to Leidy Indira Hinestroza-Córdoba.Mesa, J.; Hinestroza-Córdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret, E.; Betoret Valls, N. (2020). High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 25(14):1-19. https://doi.org/10.3390/molecules25143305S1192514BEVILACQUA, A., CAMPANIELLO, D., SPERANZA, B., ALTIERI, C., SINIGAGLIA, M., & CORBO, M. R. (2019). Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. Journal of Food Protection, 82(12), 2049-2064. doi:10.4315/0362-028x.jfp-19-059Picart-Palmade, L., Cunault, C., Chevalier-Lucia, D., Belleville, M.-P., & Marchesseau, S. (2019). Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Frontiers in Nutrition, 5. doi:10.3389/fnut.2018.00130Pandolfe, W. D. (1982). Development of the New Gaulin Micro-Gap™ Homogenizing Valve. Journal of Dairy Science, 65(10), 2035-2044. doi:10.3168/jds.s0022-0302(82)82456-9Patrignani, F., Siroli, L., Braschi, G., & Lanciotti, R. (2020). Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice. 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Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds

Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions: environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution and retailing to consumption and waste disposal. The promotion of organic and local food is not the only way to reach the sustainability. There is other possibility that implies to continue the production hegemony. Increasing research is being focused on the development of healthy, quality and safety food products adapted to consumer’s needs and more environment-friendly processes, that is, processes consuming energy more efficiently, generating less waste and emitting less greenhouse effect gases. Drying technology is applied in the food industry not only for preservation but also to manufacture foods with certain characteristics. Drying technology operations need to be precisely controlled and optimized in order to produce a good-quality product with the highest level of nutrient retention and flavor together with microbial safety. This chapter contains detailed information about some measurements taken by the food industry to ensure the supply of bioactive nutrients to as many individuals as possible, assuring the global sustainability. More specifically, the contribution of some drying techniques employed in the development of functional foods to increase the sustainability of the feeding process is discussed