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

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

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). 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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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Phenolic Profile of Cane Sugar DerivativesExhibiting Antioxidant and Antibacterial Properties

[EN] Health beneficial effects of sugarcane have been attributed to antioxidant components present in the plant material, phenolic compounds having been identified mainly in the raw juice, culms and leaves. However, the presence of specific natural phenolic constituents in non-refined cane sugars and their potential impact on the diet as an alternative to refined sugar have not been completely evaluated. Phenolic constituents of six commercially available sugarcane derivatives (granulated jaggery, muscovado sugar, light and regular jaggery blocks, cane honey and brown sugar) were identified and quantified, in addition to their physicochemical, antioxidant and antimicrobial properties against cariogenic bacteria. Physicochemical and antioxidant properties of raw sugars were highly related to degree of refining of each product. Specific hydroxycinnamic acids (chlorogenic, caffeic, coumaric, ferulic) and flavones (apigenin, tricin, luteolin) were identified and quantified in sugarcane products. Tricin and apigenin were the most abundant phenolics in raw sugars, both considered important bioactive constituents of foods which postulate as nutraceuticals, antiproliferative and chemopreventive agents. Some derivatives and their extracts also exhibited antibacterial properties against Streptococcus mutans and Streptococcus sobrinus. Bioactive compounds identified in raw sugars make sugarcane natural sweeteners a healthier alternative to white sugar, to be used at home and industry. Granulated jaggeries postulate as the best substitutive due to their nutritional benefits and physicochemical attributes.This work was supported by the Universitat Politecnica de Valencia (UPV/PAID2010-2420) and Generalitat Valenciana (GV/2013/047). 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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). 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Food Control, 111, 107051. doi:10.1016/j.foodcont.2019.107051Calligaris, S., Foschia, M., Bartolomeoli, I., Maifreni, M., & Manzocco, L. (2012). Study on the applicability of high-pressure homogenization for the production of banana juices. LWT - Food Science and Technology, 45(1), 117-121. doi:10.1016/j.lwt.2011.07.026Tabanelli, G., Patrignani, F., Vinderola, G., Reinheimer, J. A., Gardini, F., & Lanciotti, R. (2013). Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria. LWT - Food Science and Technology, 53(2), 580-586. doi:10.1016/j.lwt.2013.03.013Guan, Y., Zhou, L., Bi, J., Yi, J., Liu, X., Chen, Q., … Zhou, M. (2016). Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage. 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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

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