Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks

Noorbakhsh, Reihaneh; Yaghmaee, Parastoo; Durance, T.D.

doi:10.1016/j.jff.2013.02.011

Cited by 46 publications

(41 citation statements)

References 28 publications

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“…and stored at room temperature for two months [50]. The content of L. casei viable cells in the dried apple was greater than 10 6 cfu g −1 , which is similar to that in commercial dairy products.…”

Section: Dehydrated Foods With Probioticsmentioning

confidence: 52%

“…Currently, most of industrial functional foods containing probiotics are mainly found in dairy products with limited shelf life and are not suitable for consumers dealing with lactose intolerance [50]. The microorganisms most used in commercialized probiotic foods belong to genera Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) [51,52] and Bifidobacterium (Bifidobacterium bifidum, Bifidobacterium longum) [53,54], which belong to the group of lactic acid bacteria.…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 99%

“…lactis E-2010 (Bb-12) cells during storage in juice and milk, using sucrose as cryoprotectant and low-pH to improve stability. Recently, fluidized bed drying and radiant energy under vacuum drying techniques have successfully been applied for improving the stability of dehydrated probiotics [50,101]. Noorbakhsh et al [50] studied the radiant energy under vacuum technology for producing probiotic enriched apple snacks.…”

Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

“…Recently, fluidized bed drying and radiant energy under vacuum drying techniques have successfully been applied for improving the stability of dehydrated probiotics [50,101]. Noorbakhsh et al [50] studied the radiant energy under vacuum technology for producing probiotic enriched apple snacks. They concluded that this technology, a form of vacuum microwave dehydration, is a rapid drying method resulting in products with unique characteristics while retaining biological functions and properties.…”

Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

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Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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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.

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Section: Dehydrated Foods With Probioticsmentioning

confidence: 52%

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 99%

Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

See 2 more Smart Citations

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…They used traditional convective [5], microwave [6], vacuum [7], sublimation [8], and combined vacuum [9] drying and the combination of these techniques [10]. But such drying methods are quite expensive and energy-consuming.…”

Section: T L E V K і V S K Amentioning

confidence: 99%