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

Role of histone modifications in marking and activating genes through mitosis

The global inhibition of transcription at the mitotic phase of the cell cycle occurs together with the general displacement of transcription factors from the mitotic chromatin. Nevertheless, the DNase- and potassium permanganate-hypersensitive sites are maintained on potentially active promoters during mitosis, helping to mark active genes at this stage of the cell cycle. Our study focuses on the role of histone acetylation and H3 (Lys-4) methylation in the maintenance of the competency of these active genes during mitosis. To this end we have analyzed histone modifications across the promoters and coding regions of constitutively active, inducible, and inactive genes in mitotic arrested cells. Our results show that basal histone modifications are maintained during mitosis at promoters and coding regions of the active and inducible RNA polymerase II-transcribed genes. In addition we have demonstrated that, together with H3 acetylation and H3 (Lys-4) methylation, H4 (Lys-12) acetylation at the coding regions contributes to the formation of a stable mark on active genes at this stage of the cell cycle. Finally, analysis of cyclin B1 gene activation during mitosis revealed that the former occurs with a strong increase of H3 (Lys-4) trimethylation but not H3 or H4 acetylation, suggesting that histone methyltransferases are active during this stage. These data demonstrate a critical role of histone acetylation and H3 (Lys-4) methylation during mitosis in marking and activating genes during the mitotic stage of the cell cycle. © 2005 by The American Society for Biochemistry and Molecular Biology, Inc.This work was supported by Ministerio de Educación y Ciencia Grants SAF2002-00741 and PAMNBMB (to M. M.-B.)Peer Reviewe

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

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

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

Dried apple enriched with mandarin juice counteracts tamoxifen induced oxidative stress in rats

[EN] The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and alpha-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups were supplemented with dehydrated apple either impregnated or not with mandarin juice throughout 28 days; and three groups (one unsupplemented and two supplemented) were additionally treated with tamoxifen (TAM) for 21 days used for induction of oxidative stress. The rats treated with TAM showed an increase in aminotransferases, CGs and 8OHdG. All of these effects were significantly decreased in the animals after apple snack consumption; the addition of mandarin juice into the apple mainly accounts for increased levels of alpha-tocopherol in plasma and liver. These findings suggest that the food product have a protective action against oxidative stress induced by TAM in rats.We appreciate the support of the Ministerio de Ciencia e Innovacion of Spain for its contribution through project PET2008_0015.Codoñer Franch, P.; Betoret Valls, ME.; López Jaén, AB.; Betoret Valls, N.; Fito Maupoey, P.; Valls Bellés, MV. (2013). Dried apple enriched with mandarin juice counteracts tamoxifen induced oxidative stress in rats. International Journal of Food Sciences and Nutrition. 64(7):815-821. doi:10.3109/09637486.2013.798267S815821647Ainsworth, E. A., & Gillespie, K. M. (2007). Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent. Nature Protocols, 2(4), 875-877. doi:10.1038/nprot.2007.102Alvarez-Parrilla, E., De La Rosa, L. A., Legarreta, P., Saenz, L., Rodrigo-García, J., & González-Aguilar, G. A. (2010). Daily consumption of apple, pear and orange juice differently affects plasma lipids and antioxidant capacity of smoking and non-smoking adults. International Journal of Food Sciences and Nutrition, 61(4), 369-380. doi:10.3109/09637480903514041Arnaud, J., Fortis, I., Blachier, S., Kia, D., & Favier, A. (1991). Simultaneous determination of retinol, α-tocopherol and β-carotene in serum by isocratic high-performance liquid chromatography. Journal of Chromatography B: Biomedical Sciences and Applications, 572(1-2), 103-116. doi:10.1016/0378-4347(91)80476-sBenzie, I. F. F., & Strain, J. J. (1999). [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 15-27. doi:10.1016/s0076-6879(99)99005-5Betoret, 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., 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.2012.07.003Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., & Lercker, G. (2007). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226(5), 1229-1237. doi:10.1007/s00217-007-0624-xBruno, R. S., Leonard, S. W., Atkinson, J., Montine, T. J., Ramakrishnan, R., Bray, T. M., & Traber, M. G. (2006). Faster plasma vitamin E disappearance in smokers is normalized by vitamin C supplementation. Free Radical Biology and Medicine, 40(4), 689-697. doi:10.1016/j.freeradbiomed.2005.10.051Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Antioxidative Mechanisms of Whole-Apple Antioxidants Employing Different Varieties from Luxembourg. Journal of Medicinal Food, 14(12), 1631-1637. doi:10.1089/jmf.2010.0260Buscemi, S., Rosafio, G., Arcoleo, G., Mattina, A., Canino, B., Montana, M., … Rini, G. (2012). Effects of red orange juice intake on endothelial function and inflammatory markers in adult subjects with increased cardiovascular risk. The American Journal of Clinical Nutrition, 95(5), 1089-1095. doi:10.3945/ajcn.111.031088Choi, E. J. (2008). Antioxidative effects of hesperetin against 7,12-dimethylbenz(a)anthracene-induced oxidative stress in mice. Life Sciences, 82(21-22), 1059-1064. doi:10.1016/j.lfs.2008.03.002Eilat-Adar, S., & Goldbourt, U. (2010). Nutritional recommendations for preventing coronary heart disease in women: Evidence concerning whole foods and supplements. Nutrition, Metabolism and Cardiovascular Diseases, 20(6), 459-466. doi:10.1016/j.numecd.2010.01.011Fardet, A. (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews, 23(1), 65-134. doi:10.1017/s0954422410000041Fito, 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-xHaminiuk, C. W. I., Maciel, G. M., Plata-Oviedo, M. S. V., & Peralta, R. M. (2012). Phenolic compounds in fruits - an overview. International Journal of Food Science & Technology, 47(10), 2023-2044. doi:10.1111/j.1365-2621.2012.03067.xHyson, D. A. (2011). A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health. Advances in Nutrition, 2(5), 408-420. doi:10.3945/an.111.000513Jedrychowski, W., Maugeri, U., Popiela, T., Kulig, J., Sochacka-Tatara, E., Pac, A., … Musial, A. (2010). Case–control study on beneficial effect of regular consumption of apples on colorectal cancer risk in a population with relatively low intake of fruits and vegetables. European Journal of Cancer Prevention, 19(1), 42-47. doi:10.1097/cej.0b013e328333d0ccJung, M., Triebel, S., Anke, T., Richling, E., & Erkel, G. (2009). Influence of apple polyphenols on inflammatory gene expression. Molecular Nutrition & Food Research, 53(10), 1263-1280. doi:10.1002/mnfr.200800575Kujawska, M., Ignatowicz, E., Ewertowska, M., Markowski, J., & Jodynis-Liebert, J. (2010). Cloudy apple juice protects against chemical-induced oxidative stress in rat. European Journal of Nutrition, 50(1), 53-60. doi:10.1007/s00394-010-0114-yLevine, R. L., Garland, D., Oliver, C. N., Amici, A., Climent, I., Lenz, A.-G., … Stadtman, E. R. (1990). [49] Determination of carbonyl content in oxidatively modified proteins. Methods in Enzymology, 464-478. doi:10.1016/0076-6879(90)86141-hMiller, N. J., & Rice-Evans, C. A. (1997). Factors Influencing the Antioxidant Activity Determined by the ABTS•+Radical Cation Assay. Free Radical Research, 26(3), 195-199. doi:10.3109/10715769709097799Nakayama, S., Atsumi, R., Takakusa, H., Kobayashi, Y., Kurihara, A., Nagai, Y., … Okazaki, O. (2009). A Zone Classification System for Risk Assessment of Idiosyncratic Drug Toxicity Using Daily Dose and Covalent Binding. Drug Metabolism and Disposition, 37(9), 1970-1977. doi:10.1124/dmd.109.027797Nazarewicz, R. R., Zenebe, W. J., Parihar, A., Larson, S. K., Alidema, E., Choi, J., & Ghafourifar, P. (2007). Tamoxifen Induces Oxidative Stress and Mitochondrial Apoptosis via Stimulating Mitochondrial Nitric Oxide Synthase. Cancer Research, 67(3), 1282-1290. doi:10.1158/0008-5472.can-06-3099Poulsen, M., Mortensen, A., Binderup, M.-L., Langkilde, S., Markowski, J., & Dragsted, L. O. (2011). The Effect of Apple Feeding on Markers of Colon Carcinogenesis. Nutrition and Cancer, 63(3), 402-409. doi:10.1080/01635581.2011.535961Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi:10.1016/s0891-5849(98)00315-3Santos, D. (2002). Carvedilol Protects against Doxorubicin-Induced Mitochondrial Cardiomyopathy. Toxicology and Applied Pharmacology, 185(3), 218-227. doi:10.1006/taap.2002.9532Sentandreu, E., Izquierdo, L., & Sendra, J. M. (2006). Differentiation of juices from clementine (Citrus clementina), clementine-hybrids and satsuma (Citrus unshiu) cultivars by statistical multivariate discriminant analysis of their flavanone-7-O-glycosides and fully methoxylated flavones content as determined by liquid chromatography. European Food Research and Technology, 224(4), 421-429. doi:10.1007/s00217-006-0330-0Soyalan, B., Minn, J., Schmitz, H. J., Schrenk, D., Will, F., Dietrich, H., … Janzowski, C. (2010). Apple juice intervention modulates expression of ARE-dependent genes in rat colon and liver. European Journal of Nutrition, 50(2), 135-143. doi:10.1007/s00394-010-0124-9Tiana, L., Caib, Q., & Wei, H. (1998). Alterations of Antioxidant Enzymes and Oxidative Damage to Macromolecules in Different Organs of Rats During Aging. Free Radical Biology and Medicine, 24(9), 1477-1484. doi:10.1016/s0891-5849(98)00025-2Vieira, F. G. K., Di Pietro, P. F., da Silva, E. L., Borges, G. S. C., Nunes, E. C., & Fett, R. (2012). Improvement of serum antioxidant status in humans after the acute intake of apple juices. Nutrition Research, 32(3), 229-232. doi:10.1016/j.nutres.2011.12.008Watanabe, Y., Yoshimoto, K., Okada, Y., & Nomura, M. (2011). Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam. LWT - Food Science and Technology, 44(4), 891-895. doi:10.1016/j.lwt.2010.11.00

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

[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have significant effect on the final volumetric deformation of the samples. During air drying two stages of changes were considered. The first one lasted until the saturation of the intracellular liquid phase, and the second one from the saturation of the intracellular liquid phase until the end of the drying process. Mass transfer has been analysed applying nonlinear irreversible thermodynamics. Water flux, water chemical potential and tissue shrinkage have been taken into account in order to accurately describe the mass transfer phenomena during air drying. A precise definition of chemical potential allowed estimating the partial molar energy needed for breakages and the reversible and irreversible deformations of tissue structure coupled with mass transfer during air drying of apple. 2014 Elsevier Ltd. All rights reserved.The authors thank the Spanish Government (Ministerio de Ciencia e Innovacion) for financial support to the project AGL2009-09905. The authors also acknowledge the European Commission for its contribution throughout the FoodSPProcess Project.Betoret Valls, ME.; Betoret Valls, N.; Castagnini, JM.; Rocculi, P.; Dalla Rosa, M.; Fito Maupoey, 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. https://doi.org/10.1016/j.jfoodeng.2014.09.028S9510114

Minimum effects of sampling time on the apparent digestibility of nutrients and blood protein catabolites in light lambs

This experiment aimed to evaluate the effects of sampling time on organic matter (OM), crude protein (CP) and phosphorous (P) apparent digestibility and plasma urea and creatinine concentration in growing and finishing male Ripollesa lambs fed different CP concentrations in the diet. Twenty-four male Ripollesa lambs with 14.5 kg body weight (BW) were randomly assigned to two groups differing in CP content in the growing (14 to 19 kg of BW) and finishing (19 to 25 kg of BW) phases (20% vs. 18% CP and 19% vs. 17% CP, respectively). Faeces collected from the rectum and blood samples collected from the jugular vein were taken at 8:00 a.m., 12:00 p.m., and 4:00 p.m. During the growing period, the OM, CP and P apparent digestibility were higher in the lower CP diet (p 0.05). Sampling time did not affect (p > 0.05) plasma urea concentrations either in the growing or finishing period. Plasma creatinine concentrations did not differ (p > 0.05) between lambs receiving 18% or 20% CP diets, but during the finishing period, it was lower at 4:00 p.m. in lambs fed 17% CP (p < 0.05) than those offered 19% CP. Overall, the results suggest that the collection schedule to evaluate the protein nutritional status can be shortened through one spot sample of faeces or blood in the mornin

Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix

[EN] High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of this work was to evaluate the probiotic survival and in vitro digestion of non-encapsulated and encapsulated Lactobacillus salivarius spp. salivarius by homogenization at 70 MPa, included into an apple matrix by vacuum impregnation, dried by hot air drying and stored during 30 days. Lactobacillus salivarius spp. salivarius was encapsulated with alginate as a coating by homogenization pressures at 70 MPa and it was added to mandarin juice. Juices with L. salivarius spp. salivarius encapsulated and non-encapsulated were used as impregnation liquid to incorporate the probiotic microorganisms in apple discs. Impregnated apple discs were dried at 40 degrees C during 24 h and water activity, moisture, counts of viable cells and survival during gastrointestinal simulation for the storage period of 30 days were evaluated. Dried apple discs with encapsulated L. salivarius spp. salivarius resulted with higher amount of viable cells than in those non-encapsulated. Gastrointestinal simulation results evidenced a protection of the microorganism due to the capsule effectThis research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors acknowledge the FPI-UPV programme and the FPI-mobility grant of the Universitat Politecnica de ValenciaBetoret Valls, ME.; Betoret Valls, N.; Calabuig-Jiménez, L.; Patrignani, F.; Barrera Puigdollers, C.; Lanciotti, R.; Dalla Rosa, M. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT - Food Science and Technology. 111:883-888. https://doi.org/10.1016/j.lwt.2019.05.088S88388811

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. 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