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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Functional Dehydrated Foods for Health Preservation

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Autor(es):
Morais, R. M. S. C. [1] ; Morais, A. M. M. B. [1] ; Dammak, I. [2] ; Bonilla, J. [2] ; Sobral, P. J. A. [2] ; Laguerre, J. -C. [3] ; Afonso, M. J. [4] ; Ramalhosa, E. C. D. [5]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Univ Catolica Portuguesa, CBQF, Lab Associado, Escola Super Biotecnol, Rua Arquiteto Lobao Vital 172, P-4000374 Oporto - Portugal
[2] Univ Sao Paulo, Dept Food Engn, FZEA, 225 Duque de Caxias Norte Ave, BR-13635900 Pirassununga, SP - Brazil
[3] Inst Polytech UniLaSalle, UP Transformat & Agroressources, 19 Rue Pierre Waguet, F-60026 Beauvais - France
[4] Inst Politecn Braganca, ESTIG, Campus Santa Apolonia, P-5300253 Braganca - Portugal
[5] Inst Politecn Braganca, Ctr Invest Montanha CIMO, ESA, Campus Santa Apolonia, P-5300253 Braganca - Portugal
Número total de Afiliações: 5
Tipo de documento: Artigo de Revisão
Fonte: JOURNAL OF FOOD QUALITY; 2018.
Citações Web of Science: 4
Resumo

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers' awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products-fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae-are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed. (AU)

Processo FAPESP: 14/03288-8 - Desenvolvimento e aplicação de filmes comestíveis ativos com propriedades antioxidantes e/ou antimicrobianas para uso em alimentos
Beneficiário:María Jeannine Bonilla Lagos
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 15/02879-5 - Development of nanocomposites with active principles added as nanoemulsion
Beneficiário:Ilyes Dammak
Linha de fomento: Bolsas no Brasil - Pós-Doutorado