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Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 °C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 °C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability.

BACKGROUND: Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre-requisite for their effectiveness within the human body, and so it is fundamental to identify technological treatments able to preserve not only the concentration of phytochemicals, but also their bioaccessibility. In the present study, we investigated the impact of high-pressure homogenization (HPH), alone and in the presence of 100 g kg−1 trehalose or Lactobacillus salivarius, on the bioaccessibility of flavonoids in mandarin juice. In addition, digested mandarin juices were supplemented to liver cultured cells in basal and stressed conditions to evaluate their protective effect in a biological system. RESULTS: HPH reduced the concentration of total phenolics and main flavonoids but increased their bioaccessibility after in vitro digestion (P < 0.001). In the basal condition, supplementation with all digested juices significantly reduced intracellular reactive oxygen species (ROS) concentration (P < 0.001). Thiobarbituric acid reactive substances concentration in the medium was also reduced by supplementation with HPH-treated juices. Although pre-treatment with juices did not completely counteract the applied oxidative stress, it preserved cell viability, and cells pre-treated with juices submitted to HPH in the presence of probiotics showed the lowest ROS concentration. CONCLUSION: The present study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition. © 2020 Society of Chemical Industry.

Nowadays, the sustainability of a product, a process, or a system is assessed according to environmental, social, and economic dimensions. Sustainability challenges occur at all stages in the food system, from production through processing, distribution, and retail to consumption and waste disposal. Consequently, the promotion of organic and local food is not the only way, there is another possibility that implies continuing the production hegemony, emphasizing biotechnology and technological panaceas. Increasing research is being focused on developing healthy, quality, and safety food products adapted to consumer's needs and more environmentally friendly processes. Processes consuming energy more efficiently, generating less waste, and emitting less greenhouse effect gases, among other features are more desired. This chapter contains detailed information about some innovations, strategies, and tendencies followed by food system stakeholders to ensure sustainable functional foods production. Some techniques employed in the development of functional foods, such as formulation and blending, cultivation and breeding, microencapsulation, application of edible films and coatings, vacuum impregnation and nutrigenomics, to increase the sustainability of the food system are discussed.

The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investigate, for the first time, the real nutritional intake through the chemical composition and the heat damage during processing by quantification of furosine. Eight samples of GF spaghetti were compared with wheat spaghetti. Dried and cooked GF pasta had lower protein and ash content than wheat spaghetti. GF samples composed solely by corn flour had higher optimal cooking time. Samples with emulsifier showed lower losses during cooking. Considering their composition, no trend could be established to explain textural behavior. Samples constituted merely by corn showed the highest resilience and elasticity. Spaghetti constituted only from corn and rice showed the highest firmness. The furosine content in dried samples ranged between 19 and 134 mg FUR/100 g proteins and in cooked samples ranged between 48 to 360 mg FUR/100 g proteins. Furosine content of GF pasta was in general lower than in wheat pasta, and those differences were even enlarged when comparing them after cooking. The results of PCA indicated it was possible to discriminate GF pasta regarding their technological and nutritional behavior., Authors acknowledge the financial support from Spanish Ministry of Science, Innovation and Universities (AGL2014-52928-C2-1, RTI2018-095919-B-C21), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Prometeo 2017/189). N. Gasparre and E. Betoret thank for their predoctoral (P/2017-104) and postdoctoral (IJCI-2016-29679) grants.

Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw 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 on Lactobacillus salivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw 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 °C to a aw 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.

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

[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".

HPH at 70 MPa is a suitable technology to microencapsulate L. salivarius spp. salivarius. Capsules of L. salivarius spp. salivarius interact with suspended pulp when added to mandarin juice. Encapsulation effect on probiotic survival during in vitro digestion depends on the storage time. After 10 days, the encapsulated probiotic content was higher than that for non-encapsulated one. The encapsulation method efficiency and the stability of the coating could explain the results.

© 2020 by the authors., 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 Incorporación (IJCI-2016-29679).

This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size

This work aimed to determine the effect of homogenization pressures (HPH) and addition of trehalose on the functional and technological properties of low pulp mandarin juice (LPJ). A set of experiments was designed, combining a non-targeted metabolomic 1 H NMR based approach together with suspended pulp and transmittance, hesperidin, vitamin C and antioxidant activity analysis. Suspended pulp increased with HPH and trehalose addition. Flavonoid hesperidin initially decreased with HPH but trehalose addition resulted in less flavonoid degradation during storage, increasing the effect with the HPH. Vitamin C was not affected by trehalose and pressure treatment but more Vitamin C degradation was observed in trehalose samples during storage. Antiradical activity improvement by trehalose was conditioned by homogenization pressures and specific bioactive compounds. 1 H NMR based approach highlighted the HPH effect on the microbiological aspects of low pulp mandarin juice by the identification of key molecules responsible of the microorganism profile evolution during storage.

In an increasingly globalized world, technological development has spread and is unstoppable. However, this has not meant an increase in human well-being worldwide. Globalization of technologies faces many interlinked challenges, which jeopardize the sustainability of the food system. From high mechanization and intensive farming production systems, to information and communication technologies and genetic engineering or biotechnology, this chapter gives an overview on how technological development has invaded the different links of the food system, raising pros and cons. The aim is to understand the relative costs and benefits of technologies globalization in the food system, to pave the way for alleviating problems while sustaining the wider payoffs and developing strategies toward the sustainability.

Background and objectives: Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereal products have been traditionally the election foodstuff for enrichment campaigns; however, the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to present an overview on the trends followed during the last years in the enrichment of bread, deepening on the enrichment with fruits and vegetables. Findings: Ingredient incorporation form has an influence on the water interactions and on the retention of bioactive compounds. The negative effects related to the application of high temperature in baking operation can be minimized by selecting the source of origin, managing the technological properties of the final products, or incorporating ingredients that create protective structures. The incorporation of fruits and vegetables increased significantly the total phenolic compounds and antioxidant activity of enriched breads. Conclusions: Increasing the knowledge on the effect of process conditions and the interactions established among bioactive compounds can contribute clearly to increase the functionality of enriched bread. Significance and novelty The effect of bread processing on bioactive compounds is analyzed emphasizing the effect on the structure and the interactions established in order to identify strategies that could increase the functionality of the final products developed., Financial support from Spanish Ministry of Science, Innovation and Universities (RTI2018‐095919‐B‐C21), the European Regional Development Fund (FEDER), and Generalitat Valenciana for financial support (Prometeo 2017/189). E. Betoret thanks for her postdoctoral grant Juan de la Cierva Incorporación (IJCI‐2016‐29679).

Research was conducted to explore the use of low pressure homogenization for extending functionality of rice flours. The impact of low pressure homogenization (0, 30, 50 MPa and 0, 1, 2, 3 passes) on the particle size distribution of long (LRF) and medium (MRF) rice grain flour was evaluated. The pressure level and the number of passes resulted in a lower particle size in both rice flours. Higher pressures and 3 passes led to an increase in the particle size due to aggregation of smaller particles. The effect of low pressure homogenization (0, 30 or 50 MPa - 3 passes) on the physicochemical (composition, bulk density, thiol groups, hydration, emulsifying properties, hydrophobicity, crystallinity) thermal and pasting properties was analyzed. Homogenization increased swelling, oil absorption capacity and surface hydrophobicity of LRF and MRF samples even at 30 MPa. The bulk density and the emulsion stability of samples decreased by pressure. However, the emulsifying activity and thiol groups did not change in LRF, while increased in MRF particularly at 30 MPa. SEM micrographs revealed the microstructure changes, but no significant differences were observed in starch crystallinity. FTIR spectra suggested the modification of the flour constituents, particularly in MRF, reaching higher intensities. The disintegration and modification of the large molecules, increasing availability of binding sites, and partial gelatinization of starch granules, led to flours with different pasting performances. Correlation analysis confirmed that the particle size reduction played a determinant role in the structural and physicochemical changes of both rice flour varieties used., This work was supported by Spanish Ministry of Science and Innovation (RTI 2018-095919-B-C21), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Prometeo 2017/189). E. Betoret thanks for her postdoctoral grant Juan de la Cierva Incorporación (IJCI-2016-29679). S. Boulemkahel gratefully acknowledges the Algerian Ministry of Higher Education and Scientific Research (MESRS) for the PNE scholarship.

Blueberries are an important source of bioactive compounds that can be consumed as fresh or processed fruit. The aim of this work was to study the addition of blueberry juice into apple discs by vacuum impregnation and further stabilization of the impregnated apple by air-drying and freeze-drying in order to produce a low-humidity fruit-like natural snack. The effect of processing operations was studied in terms of functional properties. Results indicated that it was possible to add blueberry juice into the structure of fresh apple slices without a negative effect on bioactive compounds. While air-drying operation implied a significant loss of the initial anthocyanin content, the final product stabilization by freeze-drying did not cause any loss of individual anthocyanin content. Results of the different analyses showed the best final product was obtained by freeze-drying or air-drying stabilization at 40 °C.

Homogenization pressures can be used as a technology to microcapsulate probiotic bacteria (3). Encapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). The aim of this work was to evaluate the effect of microencapsulation of L. Salivarius spp. Salivarius by using homogenization pressures in mandarin juice on the physicochemical properties of the juice, particle size and rheology as well as on the survival of the probiotic and its effect under simulated gastrointestinal conditions.

[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.

Mathematical models traditionally employed in fitting convective drying data do not use to report information about chemical and other physical changes different from the simple decrease in moisture content. In the present study, structural damage undergone by fresh and vacuum impregnated apple slices with different calcium lactate concentrations during convective drying at 30, 40 and 50 °C was analysed by applying equations derived from nonlinear irreversible thermodynamics to experimental data. According to the results obtained, vacuum impregnation with isotonic sucrose solution before drying at 30 °C provided maximum protection to cellular structure by promoting reversible deformations against irreversible breakages. On the contrary, cell walls strengthen with calcium had severe damaged during drying. Regarding air temperature, it was directly related both to the molar energy employed in deforming structures and the drying rate. These results were confirmed by analysing dried samples behaviour during further rehydration.

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, distribu‐ tion 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 sustaina‐ bility of the feeding process is discussed.

Homogenization is useful in the citrus industry to improve the quality of citrus juices. The aim of this work was to study the effect of the homogenization pressures 0, 5, 10, 15, 20, 25 and 30 MPa on the particle size distribution, colour, cloudiness, and flavonoid content of fresh citrus juices to determine the ideal conditions of juices to be used in the development of functional fresh fruit. The results showed that homogenization pressure affected the particle size distribution and colour of the citrus juices, which made it possible to define different sample groups on the basis of the applied pressure. In fresh juice the contents of the flavonoids were not affected by homogenization pressure but after five months stored juice the content of the flavonoid hesperidin was affected..

[EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and structural properties of mandarin juice were evaluated and related with quantity and stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing, affected functional properties of L. salivarius spp. salivarius. Homogenization pressures and trehalose addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa with 100 g/kg of trehalose allowed obtaining 106 colony forming units (CFU)/ml mandarin juice after ten storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values in range 67e98%. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under stress growth conditions, cell hydrophobicity values were in a range 30e84%. In samples no homogenized, addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in those samples with 100 g/kg of trehalose addition. © 2016 Elsevier Ltd. All rights reserved., This research was supported by a Marie Curie Intra European Fellowship (626643) within the 7th European Community Framework Programme. Authors also acknowledge the Universitat Politecnica de Valencia FPI 2014 programme.

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. Consequently, the promotion of organic and local foods is not the only way; there is another possibility that may foster continuing the production hegemony, emphasizing biotechnology and technological panaceas. Increasing research is being focused on the development of healthy, quality, and safe food products adapted to consumers’ needs and more environmentally friendly processes, that is, processes consuming energy more efficiently, generating less waste, and emitting less greenhouse-effect gases, among other features. This chapter contains detailed information about some measures taken by the food industry to ensure the supply of essential nutrients to as many individuals as possible assuring global sustainability. More specifically, the contributions of some techniques employed in the development of functional foods, such as formulation and blending, cultivation and breeding, microencapsulation, edible films and coatings application, vacuum impregnation and nutrigenomics, to increase the sustainability of the feeding process, are discussed.

Background The study areas in food process and products have evolved mainly from safety to other topics such as quality, environment and health. The improvement of food products is now directed towards ensuring nutritional and specific functional benefits. The processes are directed to ensure the quality and safety of environmentally friendly food products produced optimizing the use of resources, minimally affecting or even enhancing their nutritional and beneficial characteristics. Scope and approach The effect of HPH, VI and DT on bioactive compounds have been reviewed, focusing on the structure changes produced and its relationship on the product functionality, as well as on the parameters and the strategies used to quantify and increase the achieved functionality. Key findings and conclusions Applying HPH leads to structural changes that improve the bioavailability of bioactive compounds. The VI operation allows the incorporation of bioactive compounds into natural structures, taking advantage of both the protective effect of these ones and the synergistic effect of certain compounds. The negative effects related to the application of extreme temperatures in DT operations can be minimized by incorporating ingredients that protect structural elements or create protective structures. Management of food processes in an adequate way can contribute clearly to maintain and even increase the functionality of the products in which they are applied. The knowledge of the relations structure–properties–process is a key element necessary to achieve this objective.

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditio

[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.

[EN] Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study was to evaluate the effect of different homogenization pressures on suspended solids and antiradical activity in mandarin low pulp juice (LPJ) and to understand their influence on a posterior vacuum impregnation operation. We found the pressure treatments applied to LPJ do not have negative effects on antiradical activity or functional compounds in the juice. In the vacuum impregnation study we found that more LPJ was introduced into the structural matrix of apples when homogenized at higher pressures and therefore more functional compounds may be introduced due to pulp stability and particle size reduction. © 2012 Elsevier Ltd. All rights reserved, The authors acknowledge the Ministerio de Ciencia e Innovacion of Spain for its contribution to projects AGL2009-09905, AGL2009-11805 and PET2008_0015.

A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7 CFU g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture content. Additionally, a preliminary in vivo test with five dyspeptic children was undertaken that suggested the possible effect of this new product on H. pylori as measured by a standard infection indicator.

[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.

Microbial contamination during extraction is an important control point in the production of sugar. It is associated with significant losses of sugar, increased production of molasses and, ultimately, a decline in the quality of juice extraction.The results of the study show that the application of a new natural disinfectant (BetaStab¿) for the extraction of sugar (sucrose) from sugar beet ensures acceptable results, as well as the application of formalin. The best solution for reducing microbial contamination in the extraction process must take into account the possibility that microorganisms develop resistance to disinfectants, so that rotation should be considered during all campaign. It has been demonstrated the usefulness of e-SAFES¿ tool for the detection of changes associated with the application of disinfectants in the manufacturing process. The simplicity of the interface with the user is an advantage in its application as a tool of control., The authors would like to acknowledge to the Ministry of Science and Innovation (Spain) for providing the financial support of the project AGL 2009-09905

Lactic acid bacteria (LAB) and probiotics have been used for a long time as starter cultures and functional adjuncts for the production of fermented functional foods and beverages. In fact, throughout sustainable fermentation processes, they can increase the food product safety and improve shelf life, at the same time, also food nutritional, organoleptic, technological, and functional properties. The proper use of microbial cultures can enhance the added value of specific fermented foods increasing the bioavailability of bioactive compounds (antioxidant compounds, functional peptides, unsaturated long-chain fatty acids etc.), having a positive biological role on human health. On the other hand, the selection of tailor-made starter and functional cultures can increase the gamma of specific foods for specific consumer's category. Thus, in this scenario, this chapter is aimed to give an overview on the applicative potentialities of LAB, used as starters or functional adjuncts, and to increase functionality of fermented dairy products and beverages, increasing also the sustainability of the entire considered processes.