Functional Dehydrated Foods for Health Preservation

• Published in: Journal of food quality Vol. 2018; no. 2018; pp. 1 - 29
• Main Authors: Ramalhosa, E. C. D., Laguerre, J.-C., Sobral, Paulo José do Amaral, Bonilla, J., Dammak, I., Morais, A. M. M. B., Morais, R. M. S. C., Afonso, M. J.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2018; Hindawi; John Wiley & Sons, Inc; Hindawi Limited; Wiley
• Subjects: Bioavailability; Biological products; Chemical and Process Engineering; Chemistry; Disease; Dried fruit; Engineering Sciences; Food and Nutrition; Food processing industry; Food quality; Food science; Functional foods; Functional foods & nutraceuticals; Genetic engineering; Health; Infection control; Life Sciences; Microwaves; Milk; Natural foods; Natural products; Nutrition; Physiology; Phytosterols; Plant-based foods; Polyphenols; Prebiotics; Probiotics; Retention; Vitamins; Portugal
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2018/1739636

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.