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Functional dehydrated foods for health preservation

2018Journal article Open access
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dc.contributor.authorMorais, R. M. S. C.
dc.contributor.authorMorais, A. M. M. B.
dc.contributor.authorDammak, I.
dc.contributor.authorBonilla, J.
dc.contributor.authorSobral, P. J. A.
dc.contributor.authorLaguerre, J.-C.
dc.contributor.authorAfonso, M. J.
dc.contributor.authorRamalhosa, E. C. D.
dc.date.accessioned2018-11-05T16:46:17Z
dc.date.available2018-11-05T16:46:17Z
dc.date.issued2018
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMorais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C., … Ramalhosa, E.C.D. (2018). Functional Dehydrated Foods for Health Preservation. Journal of Food Quality 2018, art. no. 1739636pt_PT
dc.identifier.doi10.1155/2018/1739636pt_PT
dc.identifier.eid85042609534
dc.identifier.eissn1745-4557
dc.identifier.issn0146-9428
dc.identifier.urihttp://hdl.handle.net/10400.14/25958
dc.identifier.wos000425420600001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHindawi Publishing Corporationpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleFunctional dehydrated foods for health preservationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.titleJournal of Food Qualitypt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameMorais
person.familyNameBernardo
person.familyNameDammak
person.familyNameLAGUERRE
person.familyNameAfonso
person.familyNameRamalhosa
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.givenNameIlyes
person.givenNameJean-Claude
person.givenNameMaria João
person.givenNameElsa
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.ciencia-id721A-F98D-9A1A
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.orcid0000-0003-0906-6973
person.identifier.orcid0000-0003-4878-3529
person.identifier.orcid0000-0002-2569-9896
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.ridB-3807-2015
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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