New Functional Dehydrated Foods for Health Preservationdownloads.hindawi.com/journals/jfq/2018/1739636.pdf · 2019. 7. 30. · e market of functional foods has experienced an

Review ArticleFunctional Dehydrated Foods for Health Preservation

R M S C Morais 1 A M M B Morais 1 I Dammak 2 J Bonilla2

P J A Sobral2 J-C Laguerre 3 M J Afonso 4 and E C D Ramalhosa 5

1Centro de Biotecnologia e Quımica Fina (CBQF) Laboratorio Associado Escola Superior de BiotecnologiaUniversidade Catolica Portuguesa Rua Arquiteto Lobao Vital No 172 4000-374 Porto Portugal2Department of Food Engineering FZEA University of Sao Paulo 225 Duque de Caxias Norte Avenue13635-900 Pirassununga SP Brazil3UP Transformation amp Agro-Ressources Institut Polytechnique UniLaSalle 19 rue Pierre Waguet60026 Beauvais Cedex France4ESTIG Instituto Politecnico de Braganca Campus de Santa Apolonia 5300-253 Braganca Portugal5Centro de Investigacao de Montanha (CIMO) ESA Instituto Politecnico de BragancaCampus de Santa Apolonia 5300-253 Braganca Portugal

Correspondence should be addressed to A M M B Morais abmoraisportoucppt

Received 30 August 2017 Revised 5 December 2017 Accepted 25 December 2017 Published 7 February 2018

Academic Editor Antimo Di Maro

Copyright copy 2018 R M S C Morais et al This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

The market of functional foods has experienced a huge growth in the last decades due to the increased consumersrsquo awarenessin a healthy lifestyle Dried fruits constitute good snacks in alternative to salty or sweet ones and food ingredients due to theirtaste and nutritionalhealth benefits Bioactive molecules are interesting sources to develop functional foods as they play a majorrole in improving the health status and minimizing disease risks The bioactive compounds most widely discussed in literatureare presented in this review for example polyphenols phytosterols and prebiotics Different technologies to dry bioproducts forproducing functional foods or ingredients are presented New drying techniques for the preservation of bioactive compoundsare proposed focusing more specifically on dielectric drying A discussion on the techniques that can be used to optimizedrying processes is performed An overview on dehydrated plant based foods with probiotics is provided The microorganismsused impregnation procedures drying methods and evaluated parameters are presented and discussed The principal bioactivecompounds responsible for nutritional and health benefits of plant derived dried food productsmdashfruits and vegetables fruits andvegetables by-products grains nuts and algaemdashare presented Phytochemical losses occurring during pretreatments andor dryingprocesses are also discussed

1 Introduction

In the last decades views on the role of foods in humanhealth have changed markedly Even though a balanced dietremains a key objective to prevent deficiencies and respectiveassociated diseases an excellent nutrition will aim at estab-lishing the optimum intake of as many food componentsas possible in order to promote health or reduce the riskof diseases At the beginning of the twenty-first centurythe major challenge of the science of nutrition is thus toprogress from improving life expectancy to improving lifequality On the road to an excellent nutrition functional

food is an interesting and stimulating concept as muchas it is supported by sound and consensual scientific datagenerated by the recently developed functional food scienceThis aims at improving dietary guidelines by integrating newknowledge on the interactions between food components andbody functions andor pathological processes

The emergence of bioactive compounds with healthbenefits offers an excellent opportunity for food scientiststo depict their role in health Despite the mechanisms ofbioactive substances in physiological functions not being yetfully depicted their addition in food products is recognizedas holding high potential to decrease disease risk [1 2] The

HindawiJournal of Food QualityVolume 2018 Article ID 1739636 29 pageshttpsdoiorg10115520181739636

2 Journal of Food Quality

incorporation of bioactive compounds such as vitamins pre-biotics carotenoids phenolic compounds and phytosterolsin food systems provides a way to develop novel functionalfoods that may present health benefits or reduce the risk ofdisease [3]

Functional foods could be (i) usual foods with naturallyoccurring bioactive substances (ie dietary fibre) (ii) foodssupplemented with bioactive substances or microorganisms(ie antioxidants probiotics) and (iii) derived food ingredi-ents introduced to conventional foods (ie prebiotics) Itmayalso be referred that functional foods are not medicines suchas pills or capsules but are consumed as part of a normal dailydiet

The effectiveness of functional foods in preventing dis-eases depends on preserving the stability bioactivity andbioavailability of the active compounds [4] This represents agreat challenge because only a small proportion of moleculesremains available after oral administration usually due toinsufficient gastric residence time low permeability andorsolubility in the gut as well as instability under conditionsencountered in food processing or in the gastrointestinaltract [5] Dehydration of functional foods is an alternativeto make food products with longer shelf life and easiertransportation and manipulation However the process ofdrying food materials is extremely complex involving cou-pled transient mechanisms of heat and mass transportsaccompanied by physical chemical structural and phasechange transformation [6] Therefore the production ofdehydrated functional food will require food formulationsand production techniques to provide protectivemechanismsthat maintain the active molecular form until the time ofconsumption and its release in the physiological target withinthe organism [7 8]

The objectives of this manuscript are to present differenttechnologies to dry bioproducts for producing functionalfoods or food ingredients rich in bioactive compounds todescribe new drying technologies for the preservation ofbioactive compounds focusingmore specifically ondielectricdrying and to discuss the techniques that can be used tooptimize drying processes Moreover this review presents anoverview on dehydrated plant based foods with probiotics

2 Functional Foods

According to the International Life Sciences Institute (ILSI) afood might be considered functional when consumed as partof a normal food pattern and that exerts one or more targetfunctions in the human body thereby improving health statusor minimizing disease risk [9] Several organizations admitthat functional foods are ldquofoods or ingredients of foods thatprovide an additional physiological benefit beyond their basicnutritionrdquo [10] It is important to distinguish functional foodfrom nutraceutical

Due to their importance scientific research has exten-sively been developed during the last decade producingmany advances for functional foods (Figure 1)

The market of functional foods has experienced anamazing growth of around 100 from 2010 to 2017 dueto the increased consumersrsquo awareness and the interest

2000 2005 2010 20150

500

1000

1500

2000

2500

3000

3500

4000

Num

ber o

f pub

lishe

d ar

ticles

Year

Functional food Probiotics Prebiotics Dehydrated

Figure 1 Number of published articles from 2000 to 2016 relatedto the concepts of ldquoFunctional foodrdquo ldquoProbioticsrdquo ldquoPrebioticsrdquo andldquoDehydrated functional foodrdquo (Web of Science 2017) [11]

in promoting healthy diets and lifestyle As examples ofalready marketed functional foods we cite the whole grainsand fibre breads (natural products) calcium-fortified milkvitamin D-fortified milk and vitamin C-fortified fruit juicesmargarine with phytosterols prebiotics (chicory roots andgarlic) probiotics (yogurt and kefir) and eggs with increasedomega-3 produced by altering chicken feed (enhanced com-modities) [12] According to Fito et al [13] the most frequentways of producing functional foods are (a) improvementof conventional natural products that is plants and animalproduction (ie eggs with a lower cholesterol content) (b)genetically modified products (ie rice with enhanced 120573-carotene content) (c) addition of functional ingredients tothe foods (ie breakfast cereals and bread) and (d) matrixengineering (ie vacuum impregnation)

The development of functional foods turns out to beincreasingly challenging as it has to fulfil the consumerrsquosexpectancy for products that are simultaneously relish andhealthy Functional ingredients such as purified bioactivecompounds or concentrated extracts from natural sourcescan be incorporated into conventional foods providingnovel functional product categories and new commercialopportunities However the challenge of ensuring that func-tional ingredients remain stable and active and bioavailableafter food processing and storage endures Therefore foodindustry developers have to takes into consideration manyvariables to develop functional products such as sensoryacceptance stability price functional properties and conve-nience

21 Bioactive Compounds in Functional Foods Recent trendshave demonstrated that bioactive molecules are interestingsources to develop many functional foods as they play amajor role in the improving health status and minimizingdisease risks Nutritionists and biomedical and food scientistsareworking together to discover newbioactivemolecules that

Journal of Food Quality 3

have increased potency and therapeutic benefits [14] Thesebioactive compounds include vitamins prebiotics bioactivepeptides carotenoids phenolic compounds phytoestrogensglucosinolates phytosterols fatty acids and structured lipidswhich are already naturally present in foods or can be addedto conventional foods to produce new functional foodsThesebioactivemolecules can be obtained either by extraction fromnatural sources or by chemical and biotechnological syn-thesis In the following the most widely discussed bioactivecompounds in literature are summarized for example phe-nolic compounds phytosterols and prebiotics Probiotics arediscussed as well while bioactive ingredients for functionalfoods

211 Phenolic Compounds Phenolic compounds are plantsecondary metabolites commonly found in plants andderived products [15]These compounds have diverse biolog-ical activity being mainly acknowledged for their preventingaction against the damage caused by oxidative stress Dueto their several physiological roles phenolic compounds areessential for the human diet and health [16] For examplephenolic acids may be about one-third of the phenoliccompounds in human diet where these substances have ahigh antioxidant activity [17]

Flavonoids are the most common and widely distributedgroup of plant phenolic compounds They comprise alarge class of plant secondary metabolites with relevantaction on the plant defense system having been reportedas important constituents of the human diet [18] Thesecompounds have attracted interest due to the discoveryof their pharmacological activities and health regulationfunction Regarding their biological activity they were previ-ously reported to have antioxidant hepatoprotective antibac-terial anti-inflammatory anticancer and antiviral effectsbesides inhibiting lipid peroxidation [19] When added tofood products flavonoids are responsible for preventingfat oxidation and protecting vitamins and enzymes whilealso contributing to food sensorial properties Tannins arepolymeric flavonoids that form the anthocyanidins pigments[20] Although the antioxidant activity of tannins has beenless reported than the activity of flavonoids recent researchstudies have shown that the degree of polymerization isrelated to the antioxidant activity in condensed and hydrol-ysed tannins of high molecular weight this activity canbe up to 15ndash30 times superior to that attributed to simplephenols [21] As it would be easily anticipated consideringthe diverse biological activity of phenolic compounds theirincorporation into food products has been largely studiedSome of the most relevant examples include meat and fishproducts pasta [22 23] ice cream cheese yogurt and otherdairy products [24 25]

212 Phytosterols Phytosterols which include plant sterolsand stanols [26] are currently among the most successfulphytochemicals for the development of functional foods withunique health claims [27]When incorporated as a functionalfood ingredient plant sterols and stanols are frequentlyesterified with a fatty acid ester to increase the solubilityin the food matrix [28] Furthermore dietary phytosterols

were reported as inhibiting the uptake of both dietary andendogenously produced cholesterol on the intestinal cells andseveral studies suggest a protective role of phytosterols againstcolon prostate and breast cancer [29] Phytosterols havebeen included in several food matrices with different degreesof effectiveness [30] While their incorporation in chocolateorange juice cheese nonfat beverages meats croissants andmuffins oil in bread and cereal bars was notmuch efficient incholesterol lowering the results were more satisfactory whenadded to fat spreads mayonnaise salad dressings milk andyogurt [31]

213 Prebiotics The International Scientific Association forProbiotics and Prebiotics (ISAPP) defined a prebiotic as aldquoselectively fermented ingredient that allows specific changesboth in the composition andor activity in the gastrointestinalmicroflora that confers benefits upon host wellbeing andhealthrdquo [32]This definition expands the concept of prebioticsto possibly include noncarbohydrate substances applicationsto body sites other than the gastrointestinal tract anddiverse categories other than food Actually health effects ofprebiotics are evolving but currently they include benefitsto the gastrointestinal tract (ie inhibition of pathogensimmune stimulation) cardiometabolism (ie reduction inblood lipid levels effects upon insulin resistance) mentalhealth (ie metabolites that influence brain function energyand cognition) and bone (ie mineral bioavailability) Cur-rently established prebiotics are carbohydrate-based butother substances such as polyphenols and polyunsaturatedfatty acids converted to the respective conjugated fatty acidsmight fit the updated definition assuming convincing weightof evidence in the target host To be an efficient prebiotic amolecule should possess some qualities such as it should notbe hydrolysed or absorbed in the upper part of the gut gutmicroflora should consume it and beneficial bacteria of colonshould be stimulated by it [33]

Most prebiotic candidates identified today in the worldbelong to saccharides group and can be classified according toits number of monosaccharidersquos units forming the molecules(Table 1) The major prebiotics established in the market areinulin fructooligosaccharides (FOS) and galactooligosac-charides (GOS) (Table 2) Inulin and FOSGOS and lactuloseare three major marketed prebiotics

Industrially inulin is most often extracted from chicoryThe structural relatives of inulin and FOS have been thebest-documented oligosaccharides for their effect on intesti-nal bifidobacteria and are considered important prebioticsubstrates They are produced in large quantities in severalcountries and are added to various products such as biscuitsdrinks yogurts breakfast cereals and sweeteners Inulinoccurs naturally in Western foods such as onion asparagusleek garlic wheat and artichoke although to a lesser extentthan in the commercial source chicory (Cichorium endivia)

Inulin and oligo-fructose proved to be the most widelyexamined prebiotic compounds with the most importantprebiotic efficacy [36] Now inulin is gradually being usedin functional foods particularly in a complete variety ofdairy products to enhance the intensification of the bene-ficial intestinal bacteria [37] Drabinska et al [37] studied


Table 1 Classification of potential prebiotics [34]

OriginDisaccharides

LactuloseSynthetic enzymatically from

lactoseOligosaccharides

Fructooligosaccharides (FOS) Enzymatic hydrolysis of inulin

Galactooligosaccharides (GOS)Naturally in human breast milkEnzymatic conversion of lactose(GOS-LA) or lactulose (GOS-LU)

Xylooligosaccharides (XOS)

Naturally in bamboo shoots fruitsvegetables milk and honey

Enzymatic hydrolysis of xylan containinglignocellulosic materials

Isomaltooligosaccharides (IMOS)Naturally in sake soy saucehoney sugarcane juice and

derived products

Arabinoxylan oligosaccharides (AXOS)Enzymatic hydrolysis of

arabinoxylan (part of fibre fractionof cereal grain)

PolysaccharidesInulin

Chicory root wheat barley onionand garlic

Table 2 Example of marketed prebiotics [35]

Food product Company Prebiotics Dosage formNutren Fibre Nestle Inulin Powder

Miracle Fibre The Vitmin ShoppeNorth Bergen NJ Inulin Powder

Kal NutraFloraFOS

Nutraceutical Corp ParkCity UT

Short-chainfructooligosaccharides Powder

Solaray NutraFloraFOS Nutraceutical Corp Short-chain

fructooligosaccharides Capsules

Fiber Choice GlaxoSmithKlinePhiladelphia PA Inulin Chewable tabletdrops

Smart Fiber Stixx Intelligent NutritionLLC New Orleans LA Oligofructose and inulin Powder

Balance PrebioticFibre pHion

Inulin fibre psylliumseed husk

(Plantago ovata)Powder

Organic Inulin Now Foods Organic inulin (FOS) PowderFrutafitHD Sensus Inulin FOS PowderFrutalose L85 Sensus Oligofructose SyrupVivinal GOS Friesland Galactooligosaccharides Syrup

the addition of inulin to gluten-free products The authorsshowed that the new enriched flour has the potential toimprove the technological properties and sensory perceptionof the obtained products Palatnik et al [38] developed anovel reduced-fat cheese from partially skimmed bovinemilk with the addition of Agave fructans The new productwith fructans showed an appropriate moisture and proteinretention The sensorial aspects including colour did notshow significant difference in comparison with the controlsamples indicating that the fructans did not affect theseparameters Even though it would be difficult to mimic

completely a full-fat cheese after fat has been removed thepresence of fructans in reduced-fat formulations suggests anacceptable likeness in comparison with the structure andgeneral characteristics of the full-fat control cheese

Various prebiotic dairy desserts having low fat contenthave been prepared using inulin as a prebiotic in whichinulin supplementation not only presented a prebiotic effectbut also reduced the fat content and sugar content (12reduction) without affecting its acceptability to consumers[39] As inulin is metabolized in different parts of the largeintestine (short-chain inulin in the proximal colon portion


and long-chain inulin in the more distal colonic portion)the use of a blend of short and long-chain inulin to increasefermentative and prebiotic effects is suggested in severalnutritional studies [40 41] Although lactulose was usedoriginally as a laxative [42] it has also received attentionas a potential prebiotic Lactulose increased lactobacilliand bifidobacteria and significantly decreased Bacteroides inmixed continuous fecal culture [43] although total bacterialnumbers decreased Lactulose has been consistently found tohave prebiotic potential in human trials Although lactuloselooks to be a very promising prebiotic it is not yet widelydistributed as such It has an established market as a medicalproduct and would seem to have much value in the foodsector

22 Probiotics as Bioactive Ingredient for Functional FoodsProbiotics are viablemicroorganisms such as lactobacilli andbifidobacteria that benefit the host by improving the intesti-nal bacterial balance [44] Multiple reports have describedtheir health benefits in gastrointestinal infections antimicro-bial activity improvement in lactose metabolism reductionin serum cholesterol immune system stimulation antimu-tagenic properties anticarcinogenic properties antidiarrhealproperties improvement in inflammatory bowel diseaseand suppression of Helicobacter pylori infection by addi-tion of selected strains to food products [45] Because oftheir perceived health benefits probiotic bacteria have beenincreasingly incorporated into a range of functional foodsincluding yogurts cheeses ice cream milk powders andfrozen dairy desserts [46]

For industrial applications probiotic strains have torespond to several criteria Barbosa and Teixeira [47] pro-vided valuable criteria

Probiotic status assessment requires demonstrationthrough human studies and a scientific and technicalguidance in presenting applications for health claims onfood has been provided by the EFSA (Reg EC 19242006)The EFSA has rejected all health claim applications onprobiotics since 2008 which reflects the need for morescientific evidence and well-designed human interventionstudies Contrary to the European standard Canada has apositive list of species that can be marketed as probioticsThis list represents a core group of well-studied species likelyto contribute to a healthy gut microbiota [48]

Each microorganism present in probiotic products mustbe identified at species and strain level according to the Inter-national Code of Nomenclature and its microbial genomemust be completely sequenced This allows the identifica-tion of every single gene involved in bacterial metabolismand its function Consequently the safety of food productsand above all of commercial probiotic strains should beevaluated before their launch on the market Generally theguidelines require (i) a minimum concentration of 109 cfuof live microorganismsdaily dose on labels (even less if theusefulness of this lower dose has been clearly shown andsupported at scientific experimental level) (ii) the identifica-tion of each probiotic strain by integrating phenotypic andgenotypic characterization (iii) the absence of pathogenicfactors [49]

Currently most of industrial functional foods containingprobiotics are mainly found in dairy products with limitedshelf life and are not suitable for consumers dealing withlactose intolerance [50] The microorganisms most usedin commercialized probiotic foods belong to genera Lacto-bacillus (Lactobacillus plantarum Lactobacillus acidophilusand Lactobacillus rhamnosus) [51 52] and Bifidobacterium(Bifidobacterium bifidum Bifidobacterium longum) [53 54]which belong to the group of lactic acid bacteria Infrequentlyother bacteria (Enterococcus faecium Lactococcus lactis) [5556] and yeasts (Saccharomyces boulardii) [57] may also beused as probiotic strains (Table 3)

Leone et al [59] studied four different conditions forthe incorporation of Lactobacillus casei in dried yacon(Smallanthus sonchifolius) which was crushed in the formof flakes The temperature of 25∘C was the most appropriatefor the incorporation of probiotics in dried yacon at the endof the 56 days Granado-Lorencio and Hernandez-Alvarez[60] stated that adding probiotics to fruit-based and cereal-based matrices was more complex than formulating dairyproducts because the bacteria need protection from theacidic conditions in these media To solve this problemmicroencapsulation technologies have been developed andsuccessfully applied using various matrices to protect thebacterial cells from the damage caused by the externalenvironment [61] Puupponen-Pimia et al [62] proposedthe encapsulation of probiotics to enhance their viabilityand stability in food matrices and controlled release duringhuman digestion A recent industrial application the Amer-ican company Kraft launched in 2008 produced the firstmass-distributed shelf stable probiotic nutrition bar by usingthe bacteria L plantarum 299v [63]

Borges et al [64] studied the effect of processing stagesto develop fruit powders (apple banana and strawberry)enriched with a probiotic strain (L plantarum 299v) Theauthors found that hot air drying of the fruit followed byaddition of spray-dried probiotic culture was better than hotair drying of the fruit incorporated with the probiotic cultureThe viability of L plantarum 299v was considerably higherduring spray drying and fruit powders with a microbialcontent suitable for a probiotic food (108ndash109 cfu gminus1) wereobtained

In all the above cases the rate of recovery of the pro-biotics to the viable state is significantly influenced by therehydration conditions (temperature volume of rehydratingmedia and rehydration time) physical properties of thematerial to be rehydrated and properties like osmolaritypH and nutritional energy of the rehydration solution Therehydration temperature is a critical factor influencing cellrecovery of freeze-dried and spray-dried probiotics Variousstudies have indicated that there is not an ldquoidealrdquo singlepoint rehydration temperature for the optimum growth ofcultures For thermophilic cultures temperature between 30and 37∘C was found best for posthydration viabilities whilethe optimum range for mesophilic bacteria is 22ndash30∘C Therehydration temperature should not be higher than 40∘C inany case [58]


Table 3 List of probiotic strains used in commercial applications [58]

Company name Sourceproduct Strain

Chr Hansen

Produces natural ingredients (foodcultures probiotics enzymes andcolors) for the food beverage

dietary supplements andagricultural industry

L acidophilus LA1LA5 Ldelbrueckii ssp bulgaricus Lb12Lactobacillus paracasei CRL431

Bifidobacterium animalis ssp lactisBb12

DaniscoActivities in food productionenzymes other bioproducts and

pharmaceutical industries

L acidophilus NCFMs Lacidophilus La

L paracasei Lpc BifidobacteriumlactisHOWARUTMBl

DSM FoodSpecialties

Manufacturer of food enzymescultures savory ingredients andother specialties for the food and

beverage industries

L acidophilus LAFTIs L10 B lactisLAFTIs B94 L paracasei LAFTIs

L26

Nestle

Manufacturer of baby food medicalfood bottled water breakfast

cereals coffee and teaconfectionery dairy products icecream frozen food pet foods and

snacks

Lactobacillus johnsonii La1

Snow Brand Milk Dairy productsL acidophilus SBT-20621 Products

Co LtdB longum SBT-29281

Yakult Probiotic drinks L casei Shirota Bifidobacteriumbreve strain Yaku

Fonterra Dairy products B lactisHN019 (DR10) Lrhamnosus HN001 (DR20)

DanoneBusiness lines fresh dairy products

waters early life nutrition andmedical nutrition

L casei Immunitas B animalisDN173010

Essum AB

Manufacturer of probiotic bacteriathat are distributed to companiesthat produce pharmaceuticalsdietary supplements and food

L rhamnosus LB21 Lactococcuslactis L1A

Institute RosellProbiotics dairy cultures lacticbacteria acidophilus amp lactic

starters

L rhamnosus R0011 L acidophilusR0052

Probi AB Probiotics research anddevelopment

L plantarum 299V L rhamnosus271

3 Advances in Dehydration Technologiestowards Healthy Products

31 Drying and Its Consequences on the Product Quality andEnergy Consumption Drying is probably the most impor-tant unit operation for most industrial processes especiallybecause of its impact on the quality of the end product andon energy consumption [65] Thus according to Chua etal [66] this process would be the most energy-intensiveamong all industries with consumption of dried foods about10ndash25 of total consumption In most cases drying involvesthe application of different temperature conditions whichmay cause irreversible damage In the case of freeze dryingthe temperature applied can be minus30∘C or minus80∘C and in thecase of other methods such as air drying or spray dryingthe temperatures can be 45ndash80∘C or 125ndash140∘C respectivelyChanges may occur in cellular structures (cell membranes)

constituting probiotics cells and in key properties responsiblefor the product functionality (cell membrane permeabilitymechanical strength of the cell membrane assembly etc)[58 67 68] Moreover drying might cause changes in thechemical structures responsible for the biological value ofvarious bioactive components (protein fat) [67] Besidesdrying with hot air can induce reactions mainly of oxidationwhich decrease the functional value of nutritive compounds(vitamin antioxidant) This must be put into perspective fac-ing the high reactivity of phytochemicals leading to variousdegrees of degradation during processing [69]

Since the drying process always comprises a secondphase which is generally long to very long depending onthe hygroscopicity of the product it is mainly responsiblefor the numerous adverse effects that are linked to dryingMost organic products are in fact deeply modified by drying(colour taste texture nutritional characteristics functional


properties etc) [70] The bioactive compounds are thusparticularly altered during this drying phase Thereforeobviously this phase andor its consequences on the qualityof the dried products are sought to be reduced by new dryingtechniques and optimization of drying processes

32 Conventional Techniques Used for Drying Foods or Func-tional Ingredients The most commonly used techniques toproduce fruit or vegetable powder are freeze drying foamdrying drum drying and spray drying [71] Freeze drying isthe technique that allows the best preservation of phytochem-icals and their bioactivity in fruit and vegetable powders [71]It is themost widely used technique for drying probiotics butin view of its high operating costs and low productivity [71]spray drying seems to be a good alternative for production ofprobiotics powder at industrial scale [72]

In spray drying it is often necessary to use a carrieragent for the product to be atomized [73] Shishir and Chen[71] reported about thirty studies in the literature on thespray drying of various fruit or vegetable juices showingthat different phytochemicals (anthocyanins total flavonoidstotal polyphenol gingerol etc) were more or less preserveddepending on the type and concentration of the carrier agentused (maltodextrin Arabic gum inulin mixture of carrieragents etc)

Spray drying is also used for the drying of probioticsThecarrier agents allow the preservation of molecules of interestor probiotics by their encapsulation effect [74] Concerningprobiotics the main question is the viability of the cells afterdrying Spray drying to produce probiotic fruit powders willbe discussed in Section 4

33 Drying Kinetics versus Kinetic Degradation of Indicators ofInterest Alteration of product quality during drying is linkedto the time-temperature couple Low temperatures tend tohave a positive effect on the quality of the final productwhich is generally found in low temperature processes such asfreeze drying or vacuumdrying Similarly short drying timesallow better preservation of bioactive compounds [69] Thissituation is found for fast drying processes such as spray ordrumdrying In general degradation ofmost phytochemicalsand probiotics follows first-order or a pseudo first-orderkinetics [69] Hence good fits with first-order kinetic modelsapplied to thermal degradation of different phytochemicalswere obtained by several authors This is the case for thedegradation of anthocyanins [75ndash78] as well as polyphenols[75 78 79] However simple first-order models are notsuitable when the residual concentration of the bioactivecompound is different from 0 for a very long heating timeThe kinetics of degradation of the bioactive compound isthen described by an equation called first-order fractionalconversion kinetic model [80]

Whatever the order of the thermal degradation reactionthe rate constant of the kinetic depends on the temperatureaccording to the Arrhenius equation [75ndash77 79] and nor-mally the rate of degradation of biocompounds or probioticsis higher at high temperatures However during convectivedrying it is possible to obtain a lower degradation of somebioactive compounds such as polyphenol (total polyphenol

content TPC) and flavonoids at higher temperatures [81]The same trend was observed for TPC loss in convectivedrying of carrot peels [82] and blueberries [83] Hencethe residual content of bioactive compounds after dryingdepends at least on three parameters its initial contentthe temperature and the duration of the drying [78ndash80]Therefore to minimize the degradation of bioactive com-pounds or probiotics drying processes at low temperature(freeze drying vacuumdrying)may be used However underthese conditions the drying time will necessarily be longTherefore the alternative is to use short dryingmethods suchas spray drying drum drying dielectric drying microwavedrying and infrared (IR) drying In these cases the dryingtemperature will necessarily be high but the duration willbe short which makes it possible to limit the degradation ofbiocompounds and probiotics Clearly the kinetics of dryingmust be sufficiently rapid with respect to the kinetics ofdegradation of the compounds of interest It is approximatelyone of the targeted goals with advanced drying techniques

34 AdvancedDryingTechniques Even though freeze dryingvacuum drying or spray drying techniques limit the degra-dation of bioactive compounds they are either unsuitable forthe drying of certain products or have too low productivityand excessively high operating cost to be implemented atindustrial scale Conversely the other techniques of conven-tional drying by hot air (cabinet tunnel etc) have a strongnegative effect on the retention of bioactive compoundsFor this reason advanced drying techniques have beenproposed for many years The majority of these techniqueshave one thing in common the type of energy used whichis always of electromagnetic (EM) nature radio frequency(RF) microwave (MW) IR and ultraviolet (UV) These newtechniques can be used alone or in combination with oneanother or with conventional techniques

341 Dielectric and Microwave Drying Actually from aphysical point of view the notion of dielectric heating canbe applied to all frequencies from high frequencies to IRHowever from a practical point of view the term dielectricheating is reserved for frequencies between 1 and 100MHzwhile the MW heating is between 300MHz and 300GHz[84]

Throughout MW drying of high moisture content prod-uct the high energy density absorbed results in a rapidincrease in temperature and an instantaneous vaporizationinside the product [65] The internal pressure increases andexpulsion of liquidwater towards the surface occurs [84]Thisphenomenon has been observed by many authors in the caseof different products (cotton wood slices of oranges applecarrot etc) This outflow of water limits the phenomenonof crusting and browning of the surface contrary to what isobserved in conventional drying This also results in highdrying rates leading to considerable reduction in the dryingtime Even if the drying speed is always faster than that of hotair drying the drying efficiency is limited due to the rapidsaturation of the air whose temperature is relatively low atthe surface of the product For this reason microwaves are


generally associated with hot air to improve water transfer atthe product surface

At this stage two fundamental points radically differ-entiating dielectric drying from hot air drying should bementioned (1) during convective drying by hot air thesurface temperature of the product evolves until reaching theair temperature at the end of drying and it is worth notingthat it can in no case exceed this temperature This explainswhy it is sufficient to dry thermosensitive products at lowair temperature to prevent their alteration Regarding MWdrying there is no real limit to the temperature rise of theproduct except temperatures leading to its carbonization andits destruction (2)Given that drying involves removingwaterfrom a product this action will have a decisive effect on howthe product will behave vis-a-vis the EMwave during dryingSince water is the main molecule of the product concernedby the absorption of EM energy the dielectric properties (1205761015840and 12057610158401015840) of the product will tend to evolve during drying Formost products the values of these properties will drop duringthe two phases of the drying process [84] 12057610158401015840 falls very quicklythroughout the drying of the free water (1st phase) and then12057610158401015840 decreases with a lower slope after the critical moisturecontent corresponding to the beginning of drying of thebound water The critical moisture content is between 10 and40 (dry basis) for highly hygroscopic products and about 1for nonhygroscopic products [84] From what has just beensaid and from point (1) it could be concluded that this israther positive for controlling the temperature of the productand therefore its quality at the end of drying Things are notso simple because several other elements must be taken intoconsideration Firstly if the applied power is kept constantduring drying (as is the case in most studies in the literature)the energy density delivered to the product which can beevaluated by the specific power applied (ie the ratio betweenthe applied MW power and the mass product) increasesduring drying Kone et al [85] showed that this evolutionwas exponential with drying time in the case of drying oftomatoes by microwaveshot air In other words more andmore energy is being supplied to the product when less andless is needed The consequence of this is the phenomenaof thermal runaway reported in many studies on microwavedrying In addition another aspect must be considerednamely the change of the thermal properties of the productduring drying Indeed the thermal properties of foods alsodepend on their moisture content Thus the specific heatand the thermal diffusivity of the product decrease duringdrying Hence it takes less and less energy to heat the productand similarly an area of the product that has undergoneoverheating will find it increasingly difficult to evacuate itsoverflow of heat by diffusion All these elements make itpossible to understand that even if the dielectric properties ofthe product decrease during drying phenomena of thermalrunaway during microwave drying may arise [86] The onlysolution to control the quality of the product during amicrowave drying is therefore to control the energy supplyby adapting the specific power as a function of the moisturecontent by acting on the power applied By applying sucha strategy Kone et al [85] succeed in drying of tomato bymicrowavehot air with an improvement in the colour of the

dried product and in the residual content of lycopene Wemay conclude by saying that the management of the energysupplied to the product during drying and the optimizationtechniquesmay be useful for the control of microwave dryingin terms of organoleptic and nutritional qualities and energyconsumption

342 Hybrid Drying Techniques More and more studieshave suggested the synergistic effects of the combinationof different drying techniques on the quality of the driedproduct and on the performance of the drying process(drying time and energy consumption) Some hybrid drying(HD) techniques are presented below

(i) Microwave-Assisted Hot Air Drying (MWHAD) The sim-plest combination imaginable for microwave drying is itscombination with hot air drying It is also the one that is byfar the most used according to the literature Schiffmann [84]retains three possiblemodes from a perspective of applicationat industrial scale (1) Preheating The microwaves are used topreheat the product and subsequently the drying continueswith hot air only The instantaneous generation of steaminside the product due to the absorption of the MW energyforces the flow of water towards the surface thus allowingconventional hot air drying to operate under conditions ofmaximum efficiency (2) Booster Drying Drying starts withhot air only and the MW energy is fed when the dryingrate begins to fall The surface of the product being dry atthis point by the effect of pumping on the internal water ofthe product the MW energy leads to the rewetting of thesurface which makes it possible to maintain a high dryingrate (3) Finish Drying The falling phase of the drying rate isresponsible for the greatest degradation of the product qualitydue to its length (more than two-thirds of the total dryingtime) By introducing microwaves at the beginning of thisphase internal energy generation allows the bound water tobe pushed towards the product surface which increases thedrying rate and thus reduces the drying time

This combination of microwaves and hot air results in animprovement of the quality of the dried product as well asa reduction of the drying time and energy consumption [6584]

(ii) Microwave-Assisted Freeze Drying (MWFD) Freeze dry-ing provides a good quality of the dried product by preventingthe degradation of the thermosensitive compounds due tothe low temperature used for the sublimation of water Themajor drawback of this technique is the very long dryingtime required Hence it entails a low productivity and a largeconsumption of energy [87]The combination of microwaveswith freeze drying makes it possible to shorten the dryingtime (eg 40 in the case of the drying of protein of duck eggwhite) without modification of the nutritional quality [87]

(iii) Microwave-Assisted Vacuum Drying (MWVD) Likefreeze drying vacuum drying preserves the characteristics ofthe dried product but it also has the same drawbacks namelya long drying time and a strong energy consumption Thusthe combination of microwaves with vacuum drying allows a


better anthocyanin retention and a better antioxidant activityin the case ofMWVDof blueberries [87] In general MWVDmakes it possible to obtain dried products of a quality as goodas those obtained by freeze drying with a colour closer to thefresh product in the case of tomato carrot and banana [88]

(iv) Microwave-Assisted IR Drying (MWIRD) IR radiation ischaracterized by a shallow depth of penetration inside theproduct Therefore once the EM energy is absorbed at thesurface it is transmitted to the interior of the product byconduction which brings IR drying closer to conventionalhot air dryingThe combination of IRwithmicrowaves allowsa faster and more homogeneous heating of the product anda quicker drying of the product with an improved qualityThus in the case ofMWIRD of raspberries a 24 times highercrustiness a 2563 higher rehydration a 1755 additionalretention of anthocyanins and a 2121 higher antioxidantactivity were obtained in relation to IR drying [88]

(v) Ultrasound-Assisted Drying (UAD) Ultrasonication isone of several techniques used in the concept of hybridprocesses It has already been applied to drying amongother processes [89] The mechanical energy provided byultrasound contributes to the reduction of internal and exter-nal resistances to mass transfer and particularly to watertransfer thanks to expansion and compression cycles (spongeeffect) [81] In addition microstreaming is produced at theinterfaces because of high-intensity airborne ultrasoundwhich reduces the diffusion boundary layer This leads todiffusion enhancement and hence to mass transfer increase[81 90] Musielak et al [91] indicate that the first studieson the use of ultrasound in drying were carried out inthe 1950s However even if there is a renewed interest onthis technology in recent years it remains for the momentlimited to laboratory scale [90]

Numerous studies show the interest of combining ultra-sound with a convective drying process to reduce energyconsumption and drying time as well as to improvethe quality of the dried product Szadzinska et al [92]compared a convective drying (CVD) to different hybriddrying processesmdashconvective-ultrasonic drying (CVUD)convective-microwave-ultrasonic drying (CVMWUD) andconvective-microwave drying (CVMWD)mdashin drying ofstrawberry In all cases the hybrid processes made it possibleto obtain lower energy consumption and shorter drying timethan the convective drying The energy consumption gainwas only 64 in CVUD while it reached about 82 inCVMWUD and even 89 in CVMWD Likewise the dryingtime was reduced by 52 and 93 in CVUD and CVMWDrespectively

35 Drying Optimization The combination of several dryingtechniquesmakes it possible to obtain synergistic effects bothon the preservation of the bioactive compounds and on theenergy consumption However it is necessary to optimizethese processes since many factors of the process can have adecisive impact on the quality of the dried product In thepast years the food processes optimization was performedby observing the effect of variation of a single variable at

a time on an experimental response keeping constant allothers This technique has the disadvantage of requiringnumerous tests and it does not take into account the effect ofinteractions between variables on the assessed responses [93]These difficulties can be circumvented using the ResponseSurfaceMethodology (RSM)Thismethod consists in linkingeach studied response of the process to the different inputs(the factors) by means of a quadratic model [93] Thismethod is regularly used for the optimization of dryingprocesses as reported by different authors The goal pursuedin these different studies was to optimize drying conditionsfor preserving certain bioactive compounds such as beta-carotene and lycopene phenolic compounds and antioxidantactivity [94] vitamin C flavonoids and anthocyanins [95]

In fact RSM is a relatively efficient method for theoptimization of drying processes or others Nonetheless ithas some limitations (1) it uses a priori models Indeedwhatever the response studied a quadratic model is postu-lated which is not always adequate (2) The number of teststo be carried out increases very quickly with the numberof factors Thus a three-factor Box Behnken Design (BBD)requires 13 experiments whereas it is necessary to carry out29 experiments for a four-factor BBD (3) the factors mustbe fully independent (4) the uncontrolled factors of the plancannot be taken into account

These difficulties can be overcome using a methodproposed by Lesty [96] based on a new approach theCORICO method (ICOnographic CORrelation) CORICOis a multidimensional data analysis method that also allowsexperimental design analysis Its peculiarity with conven-tional optimization software based on the RSMmethodologyis that it does not use a priori models for the responsesIndeed it proposes a model only after the data analysis of theexperimental design (ED) Hence the shape of the modelswill be different from one response to another CORICOproposes regression models whose regressors are logicalinteractions (AND exclusiveOR IF etc) between the factorsUnlike conventional EDs CORICO accepts that factors arelinked and moreover it may take into account noncontrolledfactors Furthermore it requires very few tests to establish themodels of the ED Thus a CORICO design with five factorsrequires only 13 assays against a minimum of 31 assays for afive-factor Doehlert design

TheCORICOmethod has recently been used successfullyin the agrofood sector for the optimization of microalgaedrying process [97]

4 Dehydrated Foods with Probiotics

Due to the low stability of probiotic strains the food industryis facing a challenge to develop new functional food withprobiotics especially dehydrated food products Drying pro-biotic foods is a challenge as it causes severe loss in viabilityof probiotics

Generally food products are dried in order to increasetheir shelf life at ambient temperature and to reduce the costof frozen storage [58] Hot air drying freeze drying sprayand vacuum drying are the common technologies used fordrying food products Spray drying is the most common


and economical method for drying liquid foods Howeverthis process leads to a loss of viability of probiotic cells dueto the high temperature mechanical shearing dehydrationand osmotic pressure [98] On the other hand freeze dryingmaintains the viability of the probiotic cells but the cost ofthe process is one of the limitation for industrial application[99] Saarela et al [100] studied the stability and functionalityof freeze-dried probiotic Bifidobacterium animalis ssp lactisE-2010 (Bb-12) cells during storage in juice and milk usingsucrose as cryoprotectant and low-pH to improve stabilityRecently fluidized bed drying and radiant energy undervacuum drying techniques have successfully been applied forimproving the stability of dehydrated probiotics [50 101]Noorbakhsh et al [50] studied the radiant energy undervacuum technology for producing probiotic enriched applesnacks They concluded that this technology a form ofvacuum microwave dehydration is a rapid drying methodresulting in productswith unique characteristicswhile retain-ing biological functions and properties The retention ofbiological activity is enhanced by the low drying temperatureand short drying time In the case of fruits and vegetablesthe gas and liquid in the intercellular spaces (20ndash25 ofthe total volume) can be removed by means of vacuumand replaced by diffusion with compounds of interest suchas microorganisms (bacteria L rhamnosus for example)minerals or other bioactive and nonbioactive compounds[10] This would lead to the development probiotic enricheddried fruits by vacuum impregnation The apple pieces wereair-dried at 40∘C to a water content of 037 kg water kgDMminus1and stored at room temperature for two months [50] Thecontent of L casei viable cells in the dried apple was greaterthan 106 cfu gminus1 which is similar to that in commercial dairyproducts In an attempt to introduce probiotic propertiesto breakfast cereals and similar food products Patel et al[102] confirmed that oat bran contained balanced nutrientsto support a 25-fold L plantarum propagation within arange of moisture content from 50 to 58 after 36 hof cultivation They applied the technique of solid-statefermentation This technique presents not only the potentialof simple downstream processing but also a more naturalgrowth environment for the target bacterium Consequencesof increasedmicrobial growth with lowwater content includeslowdown of the growth of spoilage microorganisms and thegeneration of microbial metabolites which in turn providea range of health benefits (Figure 2) On the other handthe adequacy of raw materials with regard to probioticstechnology (including finding solutions for the stability andviability problems of probiotics in food matrices such asfruits cereals and other vegetables) is certainly the key in theresearch and development area for functional food markets[50]

Some nondairy products with probiotics have been devel-oped in order to surpass the two main drawbacks of theconsumption of dairy products namely lactose intoleranceand the cholesterol content [104] In Table 4 are describedsome of the dehydrated functional plant foods that have beendeveloped Apple is still the preferred base although otherplant products may be used Nevertheless the fruit matrix isan important parameter to take into account because those

Obesity

Immunomodulation

Dehydratedfunctionalfoods

Cancer

Acutegastroenteritis

Lipidregulation

Mineralabsorption

Figure 2 Health benefits of dehydrated functional foods [103]

more porous fruits seem to facilitate the incorporation ofprobiotics in their tissues during immersion [105] andorduring vacuum impregnation [13] The probiotics testedinclude several bacteria Lactobacillus spp and Bifidobac-terium spp being among the strains most commonly usedBesides being generally considered to be safe for consumerssome Lactobacillus spp show interesting health effects Forexample Betoret et al [106] verified that Lactobacillus sali-varius incorporated in a low moisture apple snack showed apotential effect against H pylori infection

All studies performed until now tried to create a dry fruitmatrix with a high number of viable probiotic cells (gt1 times107 cfu gminus1) as suggested by Betoret et al [106] and Rego etal [107] To achieve this value it is important to (i) have ahigh cell concentration (approx 1010 cfumlminus1) in the initialsuspension in which the product will be immersed (ii) guar-antee a high adherence of the probiotics to the fruit matrixand (iii) assure that after drying the adhered cells still havehigh viability [107] Furthermore it is also important that theimpregnation liquid must present certain physicochemicalcharacteristics namely (i) the pH of the impregnation liquidand the fruitmust be suitable formicroorganismsrsquo growth (ii)the viscosity of the impregnation liquid should also allow fluxinside the pores or intercellular spaces and (iii) the naturalcharacteristics of the impregnated fruit should not be affected[106] Another important point to consider is the methodused to promote cells adherence because it might influencetheir viability By observing Table 4 vacuum impregnationis the most used method for probiotics impregnation intofruit matrices Nevertheless Rego et al [107] verified thatapple cubes that had been subjected to immersion undervacuum presented lower viable numbers of probiotic bacteriathan those cubes subjected to immersion at normal pressureand so no advantage such as the increase of the number ofadhered cells or the stability during drying was observed byusing vacuum Furthermore the vacuum immersed sampleshad worse visual aspect (with more damage) after dryingthan immersed samples at atmospheric pressure [107] Whenpreparing cylindrically shaped apple samples with probioticsBetoret et al [104] also observed that vacuum impregnationseemed to decrease the microbial content by one logarithmic


Table4Dehydratedplantp

rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903

Twocommercialfruitjuices(mandarin

Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa

commercialapplejuice

Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca

binetairdrier(40∘C

3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop

ytotaltitratableaciditypHm

oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene

ascorbicacidtexturecolor

enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio

nnaturalfruitextract

(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and

papayas(15∘Brixextracted

fruitjuices)+cabinetd

ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety

ldquoCavendishrdquo)

Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L

casei(orbitalshaking

24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)


cycle Additionally some works have used osmotic dehy-dration and pulsed vacuum osmotic dehydration as impreg-nation methods [108] and it was observed that vacuumrsquosapplication promotes the mass transfer in short-time periodprocesses [108] However the effect of vacuum on probioticcell entrapment was variable and depended on the soluteconcentration and time

In order to protect the probiotic cells fruit juice milkor trehalose may be used [107 111] making the cells moreresistant to drying and in the human gastrointestinal tractNevertheless Betoret et al [104] verified that yeast growth(namely Saccharomyces cerevisiae) was not influenced bythe culture media while the growth of Lactobacillus straindecreased when milk or commercial apple juice were usedFurthermore Leone et al [111] verified that trehalose did nothave a protective effect on L casei (LC-01) when incorporatedin dried yacon flakes

In order to dehydrate foods with probiotics the mostcommonly used equipment are pilot scale air dryers or traydryers In several situations air drying of the impregnatedsamples resulted in a reduction of the microbial contentalthough the level of cells was enough to be consideredas probiotic as stated by Betoret et al [106] and Ribeiro[105] When Noorbakhsh et al [50] applied air drying freezedrying and air drying + radiant energy under vacuum (REV)to apple slices impregnated with L rhamnosus they verifiedthat freeze drying protected bacteria better than the other twomethods

Concerning storage temperature and time are importantfactors to be considered For example the bestway to preserveprobiotic cell viability in dried apple cubes or slices was at4∘C [46 107] Nevertheless Betoret et al [104] also observedthat cylindrically shaped dried apple samples with probioticsstored at 20∘C for 15 days kept an adequate microbial loadto achieve the desired probiotic effect Storage time mayalso play an important role because it may be prejudicialfor the survival of probiotics in proportion to its length asreported by Leone et al [111] The drying method may alsoaffect probiotics survival during storage Noorbakhsh et al[50] observed a higher survival of L rhamnosus in appleslices subjected to air drying + radiant energy vacuum dryingwhen stored at 25∘C than air drying and freeze drying Theyexplained this result based on the different structures thatmay be obtained as well as possible changes in the glassy stateof the dried apple slices In fact an amorphous glassy state isimportant for the stability of bacteria during storage of driedcells [112]

Probiotic fruit powders have also been developed aspresented in Table 5These powders have longer shelf life andlower transportation cost and may produce an easy-handlingform that reconstitutes rapidly to a product resembling theoriginal juice [113] These powders have been obtained byspray drying freeze drying and spouted bed drying of fruitjuices Fruit juices atomization is not an easy process becausethe powders obtained have tendency to form agglomeratesand become sticky [114] leading to lower product yield andsevere operatingmaintenance problemsThus it is importantto adjust the drying temperature outlet air temperaturefeed flow rate air drying speed atomization pressure and

the use of drying agents to ensure the physicochemicalquality of the powder product [115] Barbosa and Teixeira[47] discuss the current knowledge on the different spraydrying parameters to obtain high-quality powders Spraydrying is commonly used as microencapsulation methodhowever the high temperatures applied might cause injuriesto microbial cells Good results have been obtained withfreeze drying as stated by Vikram Simha et al [113] andBarbosa et al [116] when producing probiotic pomegranateand orange powders respectively Spouted bed drying hasalso been used in some works because lower temperaturesare applied [117] when compared to spray drying Alveset al [117] observed that spouted bed orange juice driedsamples presented higher viable microbial cell counts thanthe spray-dried ones however the last ones showed lowervalues of moisture content and water activity Both samplesspray-dried and spouted bed dried presented acceptableglass transition temperatures (Tg) which can assure powderquality when stored at temperatures below 30∘C [117] Theencapsulating material is also very important The commonstrategy to spray-dry sticky products is to use wall materialswith high molecular weight [118] such as maltodextrinArabic gum starch and gum acacia Anekella and Orsat[119] verified that increasing themicroencapsulatingmaterialconcentration increased the survival rate of probiotics Fur-thermore using suitable wall materials such as maltodextrincan reduce the stickiness to the walls of the spray dryer andincrease the free-flowing nature of the powder [119] Nev-ertheless Chaikham et al [120] when preparing dehydratedmaoluang juices with probiotics verified that the treatmentswith maltodextrin alone showed higher cell loss than themixtures of maltodextrin with Tiliacora triandra gum andorwith inulin showing these protective effects Kingwatee etal [121] and Pereira et al [122] also stated that the additionof inulin with other carriers and gum Arabic combinedwith maltodextrin would enhance cells survival respectivelyFurthermore powders produced with gum Arabic presenteda higher rehydration time (approx 9 times) than thoseobtained with maltodextrin probably due to its higher sol-ubility in water [122] This is an important property becausethe powders with higher rehydration capacity will be easilyreconstituted by the consumers [117] Another importantpoint to raise is that Anekella and Orsat [119] also refer thatexposing the probiotics to a sublethal thermal shock beforespray drying might increase the subsequent tolerance to nearlethal thermal stresses These authors stated that spray-driedraspberry juices with probiotic cells subjected to a heat shocktreatment had higher viability than nonheat shock treatedcells

Concerning storage temperature and powderrsquos character-istics are important factors Barbosa et al [118] and Pereiraet al [122] when producing orange and cashew apple juicepowders respectively with lactic acid bacteria (LAB) verifiedthat the powders stored at 4∘C presented higher survival ratesthan at room temperature Furthermore the highest level ofprobiotic bacteria was observed for the orange juice powdersproduced at the lowest feed flow rate (02 L hminus1) probablydue to their low water contents [117] However these resultswere different to Mestry et al [126] who when preparing


Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice

Bacterialcells(30∘C

sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C

Outletairtemperature

=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm

entedcerealextracts(37∘C

24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Inletairtemperatures=

150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells

Microstructure-scanning

electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu

m(67times10minus2mbar)7

dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo

fdaylight119886119908=003ndash0

11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl

owrate=35m3minminus1

Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ

ityGlasstransitiontemperature

(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh

eologicalcharacterization

Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L

hInletairtemperature

=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+

bacterialcells(37∘C

48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C

Survivabilitytesting

Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo

talsolidsmaltodextrin

ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation

Sub-lethaltemperature

(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]


Table 6Main bioactive compounds responsible for nutritional and health benefits of plant derived dried food products (fruits and vegetablesfruits and vegetable by-products grains nuts and algae)

Bioactivecompounds

Nutritionalbenefits Health benefits Dried product References

Polyphenolscarotenoidsmelanoidins

Antioxidantactivity

Chronic diseaseProtection (CVDcancer maculardegeneration)

Stone fruits apple figspear pineapple kiwi

berries carrots[131ndash137]

Phenols indolsglucosinolates Detoxification Chronic disease

protection

Stone fruits apple pearpineapple kiwi berriescarrots cruciferous

vegetables

[137ndash139]

FOS GOSinulinglucan etc

Resistant starchPrebioticcontent

Immunity boost colonicand systemic health

benefits

Chicory Jerusalemartichoke garlic onion

asparagus bananabroccoli dandelion

[140]

Beneficialmicroorganisms(Probiotics)

Regulation ofgut microbiota


benefitsAnhydrobiotics [141]

carrot and watermelon juices powders observed that higherfeed rates resulted in higher retention of viability due to theformation of larger droplets resulting in less exposure tohigher air temperatures

5 Health Benefits of FunctionalDehydrated Foods

From the point of view of consumersrsquo health dried foodsare a good source of nutrients minerals (ie magne-sium potassium calcium andor phosphorus) and vitamins(ie vitamin E niacin choline andor folic acid) andespecially bioactive compounds In addition plant derivedfoods contain fibre phytochemicals (phenolic compoundscarotenoids andor phytosterols) [127] (Table 6) In generalphytochemicals from this type of food are well absorbedand their bioavailability is high For example polyphenolsand tocopherols from nuts and dried fruits have proved tobe rapidly accessible in the stomach thus maximizing thepossibility of absorption in the upper small intestine [128129] Antioxidants from dried fig can increase the plasmaantioxidant capacity and protect lipoproteins from subse-quent oxidation therefore demonstrating the bioavailabilityof antioxidants in dried fruits [130]

Dried fruits constitute a healthy snack as an alternativeto salty or sweet ones and food ingredients to other foodsdue to their taste and nutritionalhealth benefits [142] Infact they provide concentrated compounds such as theones mentioned above since a considerably large quantityof water is removed from the fresh commodity throughseveral different drying technologies They also combinethis healthy issue with a unique taste and aroma veryattractive to consumers In fact the natural sugars in fruits(glucose fructose) are concentrated as well the dried fruitbecoming sweeter that the fresh equivalent This type of foodproduct is in the current dietary recommendations of variouscountries Scientific evidence (epidemiological and in vitroand in vivo studies) suggests that individuals who regularly

consume great amounts of dried fruits suffer lower incidenceof cardiovascular diseases obesity various types of cancertype 2 diabetes inflammation brain dysfunction and otherchronic diseases [143ndash150]

Most chronic diseases involve inflammatory processesAdditionally free radicals induce oxidative stress which leadsto DNA damage and other genetic alterations that may causecancer if left unrepaired [151 152] As disease prevention isthe key to mitigating the damage caused by these disordersthe consumption of phytochemicals from fruits vegetableswhole grains and algae in foods may decrease the risk ofCVD and stroke [153ndash158]

Selected dried fruits rich in specific compounds suchas amla fruits or Indian gooseberries avocados berriesmangoes mangosteens persimmons prunes raisins andkiwi fruits may also present cancer chemopreventive effects[159]

Processing to produce dried fruits significantly decreasesthe content (on a dry weight basis) of bioactive compoundssuch as vitamins and phenolic compounds Pretreatmentsbefore dryingmay also influence the loss of these compoundsduring drying For example depending on the product somevegetables that are adequately blanched before drying maypresent less than 5 decrease in the carotenoids contentwhile if they are processed without enzyme inactivation thisreduction is increased to 80 [160] Dipping in sulphiteand other solutions has also shown to reduce the loss ofvitamins during drying Lin et al [161] reported that losses ofvitamin C and carotene were higher during air drying thanwith vacuum freeze drying This may be explained by thefact that the main losses in vitamins and other substancesoccur due to water solubility heat sensitivity and enzymaticoxidation during processing [162] which are absent duringvacuum freeze drying Most vitamins such as A C andthiamine are heat sensitive some (A and C) are also sensitiveto oxidative degradation Sulphuring can destroy thiamineand riboflavin is light sensitive Consequently the losses ofbioactive compounds also depend on the drying operations


Table 7 Phytochemical losses during the pretreatment andor drying process [166]

Phytochemicalsvitamins Product Pretreatment Drying method PhytochemicalsvitaminsLosses References

Carotenoids

Carrot With blanchingtreatment Fluidized bed dryer 157 carotenoids [167]

Carrots broccoli andspinach Microwave drying 63 carotenoids [168]

Paprika Without treatment(without enzymeinactivation)

Flow dryer 80 carotene [160]

Paprika With blanchingtreatment Flow dryer 5 (depends on the

product) [160]

Lycopene

Tomato Osmotic-vacuumdrying

Better than vacuum dryingand air drying81 to 209

[169]

Tomato pulp Depends upon theconditions [170]

Carrots Inert gas drying No effect [171]

Vitamin CCarrot Blanching

treatmentVacuum microwaveair and freeze-drying 37 before drying [161]

Apple and strawberry 60 Sucrosesolution Microwave vacuum 40 [172]

Vitamin C and carotenoids CarrotBlanching withsulphite and

L-Cysteine-HClFluidized bed dryer

L-Cysteine-HCl retainedhighest content of vit CNa metabisulphite able to

reduce oxidation ofcarotenoids

[173]

Carotene and vitamin CCarrots paprika

potatoes Inert gas drying 15 carotene13 vitC [162]

Strawberry and carrot Refractance windowsimilar to freeze-drying [174]

Vitamin C and PUFArsquos SeaweedSun-drying

oven-drying andfreeze-drying

Much lower infreeze-drying than oven

and sun-drying[175]

Tocopherol carotenoidsand vitamin C Paprika Blanching by

steaming or hot air Flow dryer Better retention [160]

Total phenolic content andantioxidant activity Apple Microwave drying 39 (TPC) and 30 (AA) [176]

D3 (milk powder) Milk Spray-drying Negligible losses [177]Folic acid CMCmodel system Spray-drying Increase folate retention [178]Thiamine riboflavin andniacin Spaghetti Convection air Loss of vit

Drying 16ndash28 [179]

Vitamin E Whole meal wheatflour Drum dryer

More loss of vit E duringscalding (75) than during

drum drying (15)[180]

(time temperature atmosphere composition and others)Experimental studies have been conducted to reduce suchlosses by using pretreatments selection of adequate dryingmethods use of novel methods of drying and optimizationof drying conditions In the literature the methods reportedfor drying of food materials vary from solar techniques torecently developed microwave and heat pump drying [163ndash165] An overview of phytochemical losses prior to or duringdrying is provided in Table 7 From this table it becomesapparent that inert gas drying spray drying and freeze

drying produce negligiblelow losses of phytochemicals andvitamins namely carotene and vitamin C while microwavedrying results in high losses of carotenoids

However the drying process may lead to an elevatedantioxidant activity (AA) VitaminC Vitamin E carotenoidspolyphenols melanoids and indoles are some bioactive com-pounds that present AA [181] In fact during drying phenoliccompounds may be generated as Maillard reactions products[131] The net antioxidant activity reflects the cumulativeeffects of the total phenolics losses and Maillard reaction


production Antioxidants in dried cranberries grapes andplums showed to be twice as potent as those in the fresh fruits[130]

Storage of dried food products may bring more severelosses of nutrients and bioactive compounds than during thedrying process itself [163 182ndash184] For example Kaminskiet al [185] observed a rapid degradation of carotenoids infreeze-dried carrots during storage

6 Conclusions

Due to the importance of functional foods for a healthylifestyle scientific research has extensively been developedin this domain during the last decade namely focusing onprebiotics probiotics and bioactive compounds in generalThe number of published research on this type of foods hasduplicated in the last 5 years reaching almost 4000

Drying is a unit operation of stabilization and conser-vation of the bioproducts much used However it entailsmany modifications and alterations of the dried productThe drying processes having the least adverse effects on thequality of the product and the bioactive compounds arethose operating at low temperature (freeze drying vacuumdrying) or with very short durations (spray drying drumdrying) Freeze drying is the technique of drying allowingthe greatest preservation of the antioxidant properties of thephytochemicals and the viability of the probiotics Howeverit presents high operating cost and low productivity Spraydrying is a good alternative for industrial development Newdrying techniques based mostly on electromagnetic energy(dielectric drying MW IR UV etc) show encouragingresults in terms of preservation of bioactive compoundsNevertheless all these processes need to be optimizedThe RSM is an increasingly used optimization method butnew approaches such as the CORICO method bring newpossibilities

This review also reports the most recent findings ondehydrated plant products with probiotics and the studiesthat have been made highlighting the microorganisms usedthe impregnation procedures dryingmethods and evaluatedparameters Apple is still the preferred matrix however theuse of other plant products may be noticed Furthermore theproduction processes of fruit powders with probiotics werediscussed focusing the drying processes and carriers used

Dried fruits and vegetables fruits and vegetable by-products grains nuts and algae are rich in bioactivecompounds whose properties are responsible for a lowerincidence of cardiovascular diseases obesity various typesof cancer type 2 diabetes inflammation brain dysfunctionand other chronic diseases This review presents these healthbenefits

The losses of bioactive compounds such as phytochem-icals and vitamins during drying depend on the dryingmethod and drying conditions but also on the pretreatmenteventually used These losses may be considerable but thedrying process may lead to an increase in the antioxidantactivity Storage may bring higher losses in important bioac-tive compounds than the drying process itself

Conflicts of Interest

The authors declare that they have no conflicts of interest

Acknowledgments

A M M B Morais and R M S C Morais acknowledge thesupport of the National Funds from FCT Fundacao para aCiencia eTecnologia throughProjectUIDMulti500162013P J A Sobral (1307914-8) I Dammak (1502879-5) andJ Bonilla (1403288-8) acknowledge the financial supportand postdoctoral fellowships from the Sao Paulo ResearchFoundation (FAPESP) and the Brazilian National Council forScientific and Technological Development (CNPq) for theResearch fellowship of P J A Sobral E Ramalhosa is gratefulto FCT and FEDER under Programme PT2020 for financialsupport to CIMO (UIDAGR006902013)

References

[1] L Rubio M-J Motilva and M-P Romero ldquoRecent advancesin biologically active compounds in herbs and spices a reviewof the most effective antioxidant and anti-inflammatory activeprinciplesrdquo Critical Reviews in Food Science and Nutrition vol53 no 9 pp 943ndash953 2013

[2] C I Abuajah A C Ogbonna and C M Osuji ldquoFunctionalcomponents andmedicinal properties of food a reviewrdquo Journalof Food Science and Technology vol 52 no 5 pp 2522ndash25292015

[3] I Siro E Kapolna B Kapolna andA Lugasi ldquoFunctional foodProduct development marketing and consumer acceptancemdashareviewrdquo Appetite vol 51 no 3 pp 456ndash467 2008

[4] E Betoret L Calabuig-Jimenez C Barrera and M DallaRosa Sustainable Drying Technologies for the Development ofFunctional Foods and Preservation of Bioactive Compounds inSustainable Drying Technologies InTech 2016

[5] K M J van Laere R Hartemink M Bosveld H A Scholsand A G J Voragen ldquoFermentation of plant cell wall derivedpolysaccharides and their corresponding oligosaccharides byintestinal bacteriardquo Journal of Agricultural and Food Chemistryvol 48 no 5 pp 1644ndash1652 2000

[6] H T Sabarez ldquoMathematicalmodeling of the coupled transportphenomena and color development finish drying of trellis-dried sultanasrdquo Drying Technology vol 32 no 5 pp 578ndash5892014

[7] Z Fang and B Bhandari ldquoEncapsulation of polyphenols-areviewrdquo Trends in Food Science Technology vol 21 no 10 pp510ndash523 2010

[8] E Betoret N Betoret D Vidal and P Fito ldquoFunctional foodsdevelopment trends and technologiesrdquo Trends in Food Scienceamp Technology vol 22 no 9 pp 498ndash508 2011

[9] N Binns and J Howlett ldquoFunctional foods in Europe inter-national developments in science and health claimsrdquo EuropeanJournal of Nutrition vol 48 S3 no 1 p S13 2009

[10] R CG Correa CW I Haminiuk G T S Sora R Bergamascoand A M S Vieira ldquoAntioxidant and rheological properties ofguava jam with added concentrated grape juicerdquo Journal of theScience of Food and Agriculture vol 94 no 1 pp 146ndash152 2014

[11] Web of Science Basic research httpsappswebofknowledgecomWOS GeneralSearch inputdoproduct=WOSampsearchmode=GeneralSearchampSID=7A2rTDiZiDboSW9f63kampprefer-encesSaved= 2017


[12] N Kaur and D P Singh ldquoDeciphering the consumer behaviourfacets of functional foods a literature reviewrdquo Appetite vol 112pp 167ndash187 2017

[13] P Fito A Chiralt N Betoret et al ldquoVacuum impregnation andosmotic dehydration inmatrix engineering application in func-tional fresh food developmentrdquo Journal of Food Engineering vol49 no 2-3 pp 175ndash183 2001

[14] K Gul A K Singh and R Jabeen ldquoNutraceuticals and func-tional foods the foods for the future worldrdquo Critical Reviews inFood Science and Nutrition vol 56 no 16 pp 2617ndash2627 2016

[15] B V da Silva J C Barreira and M B P Oliveira ldquoNat-ural phytochemicals and probiotics as bioactive ingredientsfor functional foods extraction biochemistry and protected-delivery technologiesrdquo Trends in Food Science Technology vol50 pp 144ndash158 2016

[16] I Dammak M Nakajima S Sayadi and H Isoda ldquoIntegratedmembrane process for the recovery of polyphenols from olivemill waterrdquo Journal of Arid Land Studies vol 25 no 3 pp 85ndash88 2015

[17] J-S Kim O-J Kang and O-C Gweon ldquoComparison ofphenolic acids and flavonoids in black garlic at different thermalprocessing stepsrdquo Journal of Functional Foods vol 5 no 1 pp80ndash86 2013

[18] M Giada ldquoFood phenolic compounds main classes sourcesand their antioxidant powerrdquo in in Oxidative Stress and ChronicDegenerative DiseasesmdashA Role for Antioxidants pp 87ndash112InTech 2013

[19] A Gurib-Fakim ldquoMedicinal plants traditions of yesterday anddrugs of tomorrowrdquo Molecular Aspects of Medicine vol 27 no1 pp 1ndash93 2006

[20] V Cheynier M Duenas-Paton E Salas et al ldquoStructure andproperties of wine pigments and tanninsrdquo American Journal ofEnology and Viticulture vol 57 no 3 pp 298ndash305 2006

[21] M C Figueroa-Espinoza A Zafimahova P G M Alvarado EDubreucq and C Poncet-Legrand ldquoGrape seed and apple tan-nins emulsifying and antioxidant propertiesrdquo Food Chemistryvol 178 pp 38ndash44 2015

[22] S Patel ldquoPlant essential oils and allied volatile fractions asmultifunctional additives inmeat and fish-based food productsa reviewrdquo Food Additives amp Contaminants Part A vol 32 no 7pp 1049ndash1064 2015

[23] M Boroski A C de Aguiar J S Boeing et al ldquoEnhancementof pasta antioxidant activity with oregano and carrot leafrdquo FoodChemistry vol 125 no 2 pp 696ndash700 2011

[24] A Rashidinejad E J Birch D Sun-Waterhouse and D WEverett ldquoTotal phenolic content and antioxidant properties ofhard low-fat cheese fortified with catechin as affected by in vitrogastrointestinal digestionrdquo LWT- Food Science and Technologyvol 62 no 1 pp 393ndash399 2015

[25] V Chouchouli N Kalogeropoulos S J Konteles E KarvelaD P Makris and V T Karathanos ldquoFortification of yoghurtswith grape (Vitis vinifera) seed extractsrdquo LWT- Food Science andTechnology vol 53 no 2 pp 522ndash529 2013

[26] I Rudkowska ldquoPlant sterols and stanols for healthy ageingrdquoMaturitas vol 66 no 2 pp 158ndash162 2010

[27] R A Moreau ldquoComposition of plant sterols and stanols insupplemented food productsrdquo Journal of AOAC Internationalvol 98 no 3 pp 685ndash690 2015

[28] E D Smet R P Mensink and J Plat ldquoEffects of plant sterolsand stanols on intestinal cholesterol metabolism suggestedmechanisms from past to presentrdquo Molecular Nutrition FoodResearch vol 56 no 7 pp 1058ndash1072 2012

[29] N Shahzad W Khan M Shadab et al ldquoPhytosterols as anatural anticancer agent current status and future perspectiverdquoBiomedicine amp Pharmacotherapy vol 88 pp 786ndash794 2017

[30] K Weiner ldquoThe subject of functional foods accounts of usingfoods containing phytosterolsrdquo Sociological Research Onlinevol 16 no 2 p 7 2011

[31] P J Jones and S S AbuMweis ldquoPhytosterols as functionalfood ingredients linkages to cardiovascular disease and cancerrdquoCurrent Opinion in Clinical Nutrition and Metabolic vol 12 no2 pp 147ndash151 2009

[32] G R Gibson K P Scott R A Rastall et al ldquoDietary prebioticscurrent status and new definitionrdquo Food Science amp TechnologyBulletin Functional Foods vol 7 no 1 pp 1ndash19 2010

[33] J A Van Loo ldquoPrebiotics promote good health the basisthe potential and the emerging evidencerdquo Journal of ClinicalGastroenterology vol 38 no 6 pp S70ndashS75 2004

[34] W F Broekaert C M Courtin K Verbeke T van de WieleW Verstraete and J A Delcour ldquoPrebiotic and other health-related effects of cereal-derived arabinoxylans arabinoxylan-oligosaccharides and xylooligosaccharidesrdquo Critical Reviews inFood Science and Nutrition vol 51 no 2 pp 178ndash194 2011

[35] K Venema and A P do Carmo ldquoProbiotics and PrebioticsCurrent Research and Future Trendsrdquo Caister Academic PressNorfolk UK 2015

[36] G R Gibson HM Probert J Van Loo R A Rastall andM BRoberfroid ldquoDietary modulation of the human colonic micro-biota updating the concept of prebioticsrdquo Nutrition ResearchReviews vol 17 no 2 pp 259ndash275 2004

[37] N Drabinska H Zielinski and U Krupa-Kozak ldquoTechnolog-ical benefits of inulin-type fructans application in gluten-freeproductsmdashA reviewrdquo Trends in Food Science amp Technology vol56 pp 149ndash157 2016

[38] DR Palatnik PAHerreraANRinaldoni R IOrtiz Basurtoand M E Campderros ldquoDevelopment of reduced-fat cheeseswith the addition of Agave fructansrdquo International Journal ofDairy Technology vol 70 no 2 pp 212ndash219 2017

[39] P L Arcia E Costell and A Tarrega ldquoInulin blend as prebioticand fat replacer in dairy desserts optimization by responsesurface methodologyrdquo Journal of Dairy Science vol 94 no 5pp 2192ndash2200 2011

[40] J Slavin ldquoFiber and prebiotics mechanisms and health bene-fitsrdquo Nutrients vol 5 no 4 pp 1417ndash1435 2013

[41] P A Scholtens D A M Goossens and A Staiano ldquoStoolcharacteristics of infants receiving short-chain galacto-oligosaccharides and long-chain fructo-oligosaccharides areviewrdquo World Journal of Gastroenterology vol 20 no 37 pp13446ndash13452 2014

[42] D R Saunders and H S Wiggins ldquoConservation of mannitollactulose and raffinose by the human colonrdquo American Journalof Physiology-Gastrointestinal and Liver Physiology vol 241 no5 pp G397ndashG402 1981

[43] K Fadden and R Owen ldquoFaecal steroids and colorectal cancerThe effect of lactulose on faecal bacterial metabolism in acontinuous culture model of the large intestinerdquo EuropeanJournal of Cancer Prevention vol 1 no 2 pp 113ndash128 1992

[44] T R Klaenhammer ldquoProbiotic bacteria today and tomorrowrdquoThe Journal of Nutrition vol 130 no 2 pp 415Sndash416S 2000

[45] Y Rivera-Espinoza and Y Gallardo-Navarro ldquoNon-dairy pro-biotic productsrdquo Food Microbiology vol 27 no 1 pp 1ndash11 2010

[46] C Desmond B M Corcoran M Coakley G F Fitzgerald P PRoss and C Stanton ldquoDevelopment of dairy-based functional


foods containing probiotics and prebioticsrdquo Australian Journalof Dairy Technology vol 60 no 2 pp 121ndash126 2005

[47] J Barbosa and P Teixeira ldquoDevelopment of probiotic fruit juicepowders by spray-drying a reviewrdquo Food Reviews Internationalvol 33 no 4 pp 335ndash358 2017

[48] G Vinderola M Gueimonde C Gomez-Gallego L Delfed-erico and S Salminen ldquoCorrelation between in vitro and invivo assays in selection of probiotics from traditional speciesof bacteriardquo Trends in Food Science amp Technology vol 68 pp83ndash90 2017

[49] M Toscano R De Grandi L Pastorelli M Vecchi and LDrago ldquoA consumerrsquos guide for probiotics 10 golden rules for acorrect userdquoDigestive and Liver Disease vol 49 no 11 pp 1177ndash1184 2017

[50] R Noorbakhsh P Yaghmaee and T Durance ldquoRadiant energyunder vacuum (REV) technology a novel approach for pro-ducing probiotic enriched apple snacksrdquo Journal of FunctionalFoods vol 5 no 3 pp 1049ndash1056 2013

[51] K Emser J Barbosa P Teixeira and A M M Bernardo deMorais ldquoLactobacillus plantarum survival during the osmoticdehydration and storage of probiotic cut applerdquo Journal ofFunctional Foods vol 38 pp 519ndash528 2017

[52] S-H Son H-L Jeon E B Jeon et al ldquoPotential probioticLactobacillus plantarum Ln4 from kimchi evaluation of 120573-galactosidase and antioxidant activitiesrdquo LWT- Food Science andTechnology vol 85 pp 181ndash186 2017

[53] H L Wilson and C W Ong ldquoBifidobacterium longum ver-tebrodiscitis in a patient with cirrhosis and prostate cancerrdquoAnaerobe vol 47 pp 47ndash50 2017

[54] M-J Kwak S-K Kwon J-K Yoon et al ldquoEvolutionary archi-tecture of the infant-adapted group of Bifidobacterium speciesassociated with the probiotic functionrdquo Systematic and AppliedMicrobiology vol 39 no 7 pp 429ndash439 2016

[55] J J P Witzler R A Pinto G Font de Valdez A D de Castroand D C U Cavallini ldquoDevelopment of a potential probioticlozenge containing Enterococcus faecium CRL 183rdquo LWT- FoodScience and Technology vol 77 pp 193ndash199 2017

[56] J B E Divya and K M A Nampoothiri ldquoEncapsulated Lac-tococcus lactis with enhanced gastrointestinal survival for thedevelopment of folate enriched functional foodsrdquo BioresourceTechnology vol 188 pp 226ndash230 2015

[57] I W Martin R Tonner J Trivedi et al ldquoSaccharomycesboulardii probiotic-associated fungemia questioning the safetyof this preventive probioticrsquos userdquo Diagnostic Microbiology andInfectious Disease vol 87 no 3 pp 286ndash288 2017

[58] M K Tripathi and S K Giri ldquoProbiotic functional foodssurvival of probiotics during processing and storagerdquo Journalof Functional Foods vol 9 no 1 pp 225ndash241 2014

[59] R D S Leone E F de Andrade L N Ellendersen et alldquoEvaluation of dried yacon (Smallanthus sonchifolius) as anefficient probiotic carrier of Lactobacillus casei LC-01rdquo LWT-Food Science and Technology vol 75 pp 220ndash226 2017

[60] F Granado-Lorencio and E Hernandez-Alvarez ldquoFunctionalfoods and health effects a nutritional biochemistry perspec-tiverdquo Current Medicinal Chemistry vol 23 no 26 pp 2929ndash2957 2016

[61] A K Anal and H Singh ldquoRecent advances in microencap-sulation of probiotics for industrial applications and targeteddeliveryrdquo Trends in Food Science amp Technology vol 18 no 5 pp240ndash251 2007

[62] R Puupponen-Pimia A-M Aura K-M Oksman-Caldenteyet al ldquoDevelopment of functional ingredients for gut healthrdquoTrends in Food ScienceampTechnology vol 13 no 1 pp 3ndash11 2002

[63] D Granato G F Branco F Nazzaro A G Cruz and JA F Faria ldquoFunctional foods and nondairy probiotic fooddevelopment trends concepts and productsrdquo ComprehensiveReviews in Food Science and Food Safety vol 9 no 3 pp 292ndash302 2010

[64] S Borges J Barbosa J Silva et al ldquoA feasibility study ofLactobacillus plantarum in fruit powders after processing andstoragerdquo International Journal of Food ScienceampTechnology vol51 no 2 pp 381ndash388 2016

[65] DOnwudeNHashim andGChen ldquoRecent advances of novelthermal combined hot air drying of agricultural cropsrdquo Trendsin Food Science amp Technology vol 57 pp 132ndash145 2016

[66] K J Chua A S Mujumdar S K Chou M N A Hawladerand J C Ho ldquoConvective drying of banana guava and potatopieces effect of cyclical variations of air temperature on dryingkinetics and color changerdquo Drying Technology vol 18 no 4-5pp 907ndash936 2000

[67] G Broeckx D Vandenheuvel I J J Claes S Lebeer and FKiekens ldquoDrying techniques of probiotic bacteria as an impor-tant step towards the development of novel pharmabioticsrdquoInternational Journal of Pharmaceutics vol 505 no 1-2 pp 303ndash318 2016

[68] K B Guergoletto K Sivieri A Y Tsuruda et al ldquoDriedprobiotics for use in functional food applicationsrdquo in FoodIndustrial ProcessesmdashMethods and Equipment 2012

[69] G S V Raghavan and V Orsat ldquoRecent advances in dryingof biomaterials for superior quality bioproductsrdquo Asia-PacificJournal of Chemical Engineering vol 2 no 1 pp 20ndash29 2007

[70] C Bonazzi and J-J Bimbenet ldquoSechage des produitsalimentairesmdashAppareils et applicationsrdquo Technique delrsquoingenieur 2008

[71] M Shishir and W Chen ldquoTrends of spray drying A criticalreview on drying of fruit and vegetable juicesrdquo Trends in FoodScience amp Technology vol 65 pp 49ndash67 2017

[72] S Huang S Mejean H Rabah et al ldquoDouble use of concen-trated sweet whey for growth and spray drying of probioticsTowards maximal viability in pilot scale spray dryerrdquo Journal ofFood Engineering vol 196 pp 11ndash17 2017

[73] S Y Quek N K Chok and P Swedlund ldquoThe physicochemicalproperties of spray-dried watermelon powdersrdquoChemical Engi-neering and Processing Process Intensification vol 46 no 5 pp386ndash392 2007

[74] S Ray U Raychaudhuri and R Chakraborty ldquoAn overview ofencapsulation of active compounds used in food products bydrying technologyrdquo Food Bioscience vol 13 pp 76ndash83 2016

[75] C Bolea M Turturica N Stanciuc and C Vizireanu ldquoThermaldegradation kinetics of bioactive compounds from black riceflour (Oryza sativa L) extractsrdquo Journal of Cereal Science vol71 pp 160ndash166 2016

[76] W-D Wang and S-Y Xu ldquoDegradation kinetics of antho-cyanins in blackberry juice and concentraterdquo Journal of FoodEngineering vol 82 no 3 pp 271ndash275 2007

[77] S-Q Cao L Liu and S-Y Pan ldquoThermal degradation kineticsof anthocyanins and visual color of blood orange juicerdquo Agri-cultural Sciences in China vol 10 no 12 pp 1992ndash1997 2011

[78] L Mendez-Lagunas J Rodrıguez-Ramırez M Cruz-GracidaS Sandoval-Torres andG Barriada-Bernal ldquoConvective drying


kinetics of strawberry (Fragaria ananassa) effects on antiox-idant activity anthocyanins and total phenolic contentrdquo FoodChemistry vol 230 pp 174ndash181 2017

[79] C Henrıquez A Cordova S Almonacid and J SaavedraldquoKinetic modeling of phenolic compound degradation duringdrum-drying of apple peel by-productsrdquo Journal of Food Engi-neering vol 143 pp 146ndash153 2014

[80] F-M Ursache I O Ghinea M Turturica I Aprodu GRapeanu andN Stanciuc ldquoPhytochemicals content and antiox-idant properties of sea buckthorn (Hippophae rhamnoides L)as affected by heat treatmentmdashQuantitative spectroscopic andkinetic approachesrdquo FoodChemistry vol 233 pp 442ndash449 2017

[81] O Rodrıguez J V Santacatalina S Simal J V Garcia-PerezA Femenia and C Rossello ldquoInfluence of power ultrasoundapplication on drying kinetics of apple and its antioxidant andmicrostructural propertiesrdquo Journal of Food Engineering vol129 pp 21ndash29 2014

[82] P Chantaro S Devahastin and N Chiewchan ldquoProduction ofantioxidant high dietary fiber powder from carrot peelsrdquo LWT-Food Science and Technology vol 41 no 10 pp 1987ndash1994 2008

[83] J Lopez E Uribe A Vega-Galvez et al ldquoEffect of air tem-perature on drying kinetics vitamin C antioxidant activitytotal phenolic content non-enzymatic browning and firmnessof blueberries variety Orsquoneilrdquo Food and Bioprocess Technologyvol 3 no 5 pp 772ndash777 2010

[84] R F Schiffmann ldquoMicrowave and dieclectric dryingrdquo in Hand-book of Industrial Drying pp 345ndash372 2006

[85] K Y Kone C Druon E Z Gnimpieba M Delmotte ADuquenoy and J-C Laguerre ldquoPower density control inmicrowave assisted air drying to improve quality of foodrdquoJournal of Food Engineering vol 119 no 4 pp 750ndash757 2013

[86] J-C Laguerre K Y Kone C Druon M Delmotte and ADuquennoy ldquoControl of thermal runaway during microwaveconvective air drying of tomatoesrdquo in Proceedings of the 16thIUFOST World Congress of Food Science and Technology -IUFOST Foz do Iguacu Brazil 2012

[87] F-G C Ekezie D-W Sun Z Han and J-H ChengldquoMicrowave-assisted food processing technologies for enhanc-ing product quality and process efficiency a review of recentdevelopmentsrdquo Trends in Food Science Technology vol 67 pp58ndash69 2017

[88] R L Monteiro B A M Carciofi A Marsaioli and J BLaurindo ldquoHow to make a microwave vacuum dryer withturntablerdquo Journal of Food Engineering vol 166 pp 276ndash2842015

[89] Y Tao and D-W Sun ldquoEnhancement of food processes byultrasound a reviewrdquo Critical Reviews in Food Science andNutrition vol 55 no 4 pp 570ndash594 2015

[90] S M Beck H Sabarez V Gaukel and K KnoerzerldquoEnhancement of convective drying by application of airborneultrasoundmdasha response surface approachrdquo UltrasonicsSonochemistry vol 21 no 6 pp 2144ndash2150 2014

[91] G Musielak D Mierzwa and J Kroehnke ldquoFood dryingenhancement by ultrasoundmdasha reviewrdquo Trends in Food ScienceTechnology vol 56 pp 126ndash141 2016

[92] J Szadzinska S J Kowalski and M Stasiak ldquoMicrowave andultrasound enhancement of convective drying of strawberriesexperimental and modeling efficiencyrdquo International Journal ofHeat and Mass Transfer vol 103 pp 1065ndash1074 2016

[93] D Bas and I H Boyaci ldquoModeling and optimization I usabilityof response surface methodologyrdquo Journal of Food Engineeringvol 78 no 3 pp 836ndash845 2007

[94] J Saavedra A Cordova R Navarro et al ldquoIndustrial avocadowaste functional compounds preservation by convective dry-ing processrdquo Journal of Food Engineering vol 198 pp 81ndash902017

[95] Z Sumic A Vakula A Tepic J Cakarevic J Vitas and BPavlic ldquoModeling and optimization of red currants vacuumdrying process by response surface methodology (RSM)rdquo FoodChemistry vol 203 pp 465ndash475 2016

[96] M Lesty ldquoUne nouvelle approche dans le choix des regresseursde la regression multiple en presence drsquointeractions et decolinearitesrdquo in La Revue de Modulad pp 41ndash77 1999

[97] J-C Laguerre L P Ratoandromalala A Humeau J-PGadonna and L Lakhal ldquoIconographic correlation methodand Fourier transform infrared spectroscopy (FTIR) for theoptimization of a combined microwave hot air drying of themicroalgae Isochrysis sprdquo in Proceedings of the 17th WorldCongress of Food Science and TechnologymdashIUFOST MontrealCanada 2014

[98] M A Golowczyc J Silva A G Abraham G L de Antoni andP Teixeira ldquoPreservation of probiotic strains isolated from kefirby spray dryingrdquo Letters in Applied Microbiology vol 50 no 1pp 7ndash12 2010

[99] T Heidebach P Forst and U Kulozik ldquoInfluence of casein-based microencapsulation on freeze-drying and storage ofprobiotic cellsrdquo Journal of Food Engineering vol 98 no 3 pp309ndash316 2010

[100] M Saarela I Virkajarvi H-L Alakomi P Sigvart-Mattila andJ Matto ldquoStability and functionality of freeze-dried probioticBifidobacterium cells during storage in juice and milkrdquo Interna-tional Dairy Journal vol 16 no 12 pp 1477ndash1482 2006

[101] A Nag and S Das ldquoImproving ambient temperature stabilityof probiotics with stress adaptation and fluidized bed dryingrdquoJournal of Functional Foods vol 5 no 1 pp 170ndash177 2013

[102] H M Patel R Wang O Chandrashekar S S Pandiella and CWebb ldquoProliferation of Lactobacillus plantarum in Solid-StateFermentation of Oatsrdquo Biotechnology Progress vol 20 no 1 pp110ndash116 2004

[103] K Venema and A P do Carmo ldquoProbiotics and prebioticscurrent status and future trendsrdquo in Probiotics and PrebioticsCurrent Research and Future Trends Caister Academic Press2015

[104] N Betoret L Puente M J Dıaz et al ldquoDevelopment ofprobiotic-enriched dried fruits by vacuum impregnationrdquo Jour-nal of Food Engineering vol 56 no 2-3 pp 273ndash277 2003

[105] C Ribeiro R Freixo J Silva P Gibbs A M M B Morais andP Teixeira ldquoDried Fruit Matrices Incorporated with a ProbioticStrain of Lactobacillus plantarumrdquo International Journal of FoodStudies vol 3 no 1 pp 69ndash73 2014

[106] E Betoret N Betoret A Arilla et al ldquoNo invasivemethodologyto produce a probiotic low humid apple snack with potentialeffect against Helicobacter pylorirdquo Journal of Food Engineeringvol 110 no 2 pp 289ndash293 2012

[107] A Rego R Freixo J Silva P Gibbs A M M B Morais andP Teixeira ldquoA functional dried fruit matrix incorporated withprobiotic strains Lactobacillus plantarum and Lactobacilluskefirrdquo Focusing on Modern Food Industry (FMFI) vol 2 no 3pp 138ndash143 2013

[108] P Chottanom T Pranin K Shopka N Nasinsorn and PItsaranuwat ldquoPulsed vacuum osmotic dehydration of cherrytomatoes impact on physicochemical properties and probioticsentrapmentrdquoWalailak Journal of Science and Technology vol 13no 3 pp 193ndash204 2016


[109] W Krasaekoopt and B Suthanwong ldquoVacuum impregnation ofprobiotics in fruit pieces and their survival during refrigeratedstoragerdquo Kasetsart JournalmdashNatural Science vol 42 no 4 pp723ndash731 2008

[110] C Genevois S Flores and M de Escalada Pla ldquoByproductfrom pumpkin (Cucurbita moschata Duchesne ex poiret) as asubstrate and vegetable matrix to contain Lactobacillus caseirdquoJournal of Functional Foods vol 23 pp 210ndash219 2016

[111] R de S Leone E F de Andrade L N Ellendersen et alldquoEvaluation of dried yacon (Smallanthus sonchifolius) as an effi-cient probiotic carrier of Lactobacillus casei LC-01rdquo LWTmdashFoodScience and Technology vol 75 pp 220ndash226 2017

[112] P Foerst U Kulozik M Schmitt S Bauer and C Santi-varangkna ldquoStorage stability of vacuum-dried probiotic bac-terium Lactobacillus paracasei F19rdquo Food and Bioproducts Pro-cessing vol 90 no 2 pp 295ndash300 2012

[113] H V Vikram Simha H Sharanakumar N Udaykumar C TRamachandra K Tamil Vendan and K V Prakash ldquoCompara-tive studies on spray-drying and freeze-drying of pomegranate(Punica granatum L) juice fermented with L acidophilusrdquoInternational Journal of Food and Nutritional Sciences vol 1 no1 pp 118ndash127 2012

[114] M Cano-Chauca P C Stringheta A M Ramos and J Cal-Vidal ldquoEffect of the carriers on the microstructure of mangopowder obtained by spray drying and its functional characteri-zationrdquo Innovative Food Science and Emerging Technologies vol6 no 4 pp 420ndash428 2005

[115] G R Chegini J Khazaei B Ghobadian and A M GoudarzildquoPrediction of process and product parameters in an orangejuice spray dryer using artificial neural networksrdquo Journal ofFood Engineering vol 84 no 4 pp 534ndash543 2008

[116] J Barbosa S Borges M Amorim et al ldquoComparison of spraydrying freeze drying and convective hot air drying for theproduction of a probiotic orange powderrdquo Journal of FunctionalFoods vol 17 pp 340ndash351 2015

[117] N N Alves G B Messaoud S Desobry J M C Costaand S Rodrigues ldquoEffect of drying technique and feed flowrate on bacterial survival and physicochemical properties of anon-dairy fermented probiotic juice powderrdquo Journal of FoodEngineering vol 189 pp 45ndash54 2016

[118] J Barbosa T R S Brandao and P Teixeira ldquoSpray drying con-ditions for orange juice incorporated with lactic acid bacteriardquoInternational Journal of Food Science amp Technology vol 52 no9 pp 1951ndash1958 2017

[119] K Anekella and V Orsat ldquoOptimization of microencapsulationof probiotics in raspberry juice by spray dryingrdquo LWTmdashFoodScience and Technology vol 50 no 1 pp 17ndash24 2013

[120] P Chaikham V Kemsawasd and P Seesuriyachan ldquoSpraydrying probiotics along with maoluang juice plus Tiliacoratriandra gum for exposure to the in vitro gastrointestinalenvironmentsrdquo LWTmdashFood Science and Technology vol 78 pp31ndash40 2017

[121] N Kingwatee A Apichartsrangkoon P Chaikham SWorame-trachanon J Techarung and T Pankasemsuk ldquoSpray dryingLactobacillus casei 01 in lychee juice varied carrier materialsrdquoLWTmdashFood Science and Technology vol 62 no 1 pp 847ndash8532015

[122] A L F Pereira F D L Almeida M A Lima J M C daCosta and S Rodrigues ldquoSpray-drying of probiotic cashewapple juicerdquo Food and Bioprocess Technology vol 7 no 9 pp2492ndash2499 2014

[123] W Savedboworn and P Wanchaitanawong ldquoViability andprobiotic properties of Lactobacillus plantarum TISTR 2075in spray-dried fermented cereal extractsrdquo Maejo InternationalJournal of Science andTechnology vol 9 no 3 pp 382ndash393 2015

[124] A Romano G Blaiotta A Di Cerbo R Coppola P Masiand M Aponte ldquoSpray-dried chestnut extract containing Lac-tobacillus rhamnosus cells as novel ingredient for a probioticchestnut mousserdquo Journal of Applied Microbiology vol 116 no6 pp 1632ndash1641 2014

[125] A Mishra and K A Athmaselvi ldquoStress tolerance and physico-chemical properties of encapsulation processes forLactobacillusrhamnosus in pomegranate (Punica granatum L) fruit juicerdquoFood Science and Biotechnology vol 25 no 1 pp 125ndash129 2016

[126] A PMestryA SMujumdar andBNThorat ldquoOptimization ofspray drying of an innovative functional food fermentedmixedjuice of carrot and watermelonrdquo Drying Technology vol 29 no10 pp 1121ndash1131 2011

[127] US Department of Agriculture Agricultural Research Ser-vice USDA National Nutrient Database for Standard Ref-erence Journal of Agricultural amp Food Information 2015httpwwwarsusdagovbabhnrcndl

[128] C Alasalvar and F Shahidi ldquoComposition phytochemicals andbeneficial health effects of dried fruits an overviewrdquo in DriedFruits Phytochemicals and Health Effects pp 1ndash18 2013

[129] G Mandalari C Bisignano A Filocamo et al ldquoBioaccessibilityof pistachio polyphenols xanthophylls and tocopherols duringsimulated human digestionrdquo Nutrition vol 29 no 1 pp 338ndash344 2013

[130] J A Vinson L Zubik P Bose N Samman and J Proch ldquoDriedfruits excellent in vitro and in vivo antioxidantsrdquo Journal of theAmerican College of Nutrition vol 24 no 1 pp 44ndash50 2005

[131] Y Yilmaz and R Toledo ldquoAntioxidant activity of water-solubleMaillard reaction productsrdquo Food Chemistry vol 93 no 2 pp273ndash278 2005

[132] P Mirmiran N Noori M B Zavareh and F Azizi ldquoFruitand vegetable consumption and risk factors for cardiovasculardiseaserdquoMetabolismmdashClinical and Experimental vol 58 no 4pp 460ndash468 2009

[133] M Gomez and M M Martinez ldquoFruit and vegetable by-products as novel ingredients to improve the nutritional qualityof baked goodsrdquo Critical Reviews in Food Science and Nutritionpp 1ndash17 2017

[134] M Meydani and A Azzi ldquoDietary antioxidants andbioflavonoids in atherosclerosis and angiogenesisrdquo inNutrigenomics and Proteomics in Health and Disease Towardsa systems-level understanding of genendashdiet interactions pp125ndash142 Wiley Chichester UK 2017

[135] J M Gaziano J E Manson L G Branch G A Colditz W CWillett and J E Buring ldquoA prospective study of consumptionof carotenoids in fruits and vegetables and decreased cardiovas-cularmortality in the elderlyrdquoAnnals of Epidemiology vol 5 no4 pp 255ndash260 1995

[136] O Oyebode V Gordon-Dseagu A Walker and J S MindellldquoFruit and vegetable consumption and all-cause cancer andCVD mortality analysis of health survey for England datardquoJournal of Epidemiology and Community Health vol 68 no 9pp 856ndash862 2014

[137] G Zhao R Zhang L Liu et al ldquoDifferent thermal dryingmethods affect the phenolic profiles their bioaccessibility andantioxidant activity in Rhodomyrtus tomentosa (Ait) Hasskberriesrdquo LWT- Food Science and Technology vol 79 pp 260ndash266 2017


[138] E Riboli and T Norat ldquoEpidemiologic evidence of the pro-tective effect of fruit and vegetables on cancer riskrdquo AmericanJournal of Clinical Nutrition vol 78 no 3 2003

[139] S J Duthie G G Duthie W R Russell et al ldquoEffect ofincreasing fruit and vegetable intake by dietary interventionon nutritional biomarkers and attitudes to dietary change arandomised trialrdquo European Journal of Nutrition pp 1ndash18 2017

[140] R Jovanovic-Malinovska S Kuzmanova and EWinkelhausenldquoOligosaccharide profile in fruits and vegetables as sources ofprebiotics and functional foodsrdquo International Journal of FoodProperties vol 17 no 5 pp 949ndash965 2014

[141] S Huang M L Vignolles X D Chen et al ldquoSpray drying ofprobiotics and other food-grade bacteria a reviewrdquo Trends inFood Science amp Technology vol 63 pp 1ndash17 2017

[142] M Jeszka-Skowron A Zgoła-Grzeskowiak E Stanisz and AWaskiewicz ldquoPotential health benefits and quality of driedfruits goji fruits cranberries and raisinsrdquo Food Chemistry vol221 pp 228ndash236 2017

[143] Y Y Lim T T Lim and J J Tee ldquoAntioxidant properties ofseveral tropical fruits a comparative studyrdquoFoodChemistry vol103 no 3 pp 1003ndash1008 2007

[144] J W Anderson and A R Waters ldquoRaisin consumption byhumans effects on glycemia and insulinemia and cardiovascu-lar risk factorsrdquo Journal of Food Science vol 78 no 1 pp A11ndashA17 2013

[145] J A Anderson H A Huth M M Larson et al ldquoGlycemic andinsulin response to raisins grapes and bananas in college agedstudentsrdquo FASEB Journal vol 25 2011

[146] K Ishiwata T YamaguchiH Takamura andTMatoba ldquoDPPHradical-scavenging activity and polyphenol content in driedfruitsrdquo Food Science and Technology Research vol 10 no 2 pp152ndash156 2004

[147] M J Kim H N Jung K N Kim and H Kwak ldquoEffectsof cranberry powder on serum lipid profiles and biomarkersof oxidative stress in rats fed an atherogenic dietrdquo NutritionResearch and Practice vol 2 no 3 pp 158ndash164 2008

[148] F Karadeniz R W Durst and R E Wrolstad ldquoPolyphenoliccomposition of raisinsrdquo Journal of Agricultural and Food Chem-istry vol 48 no 11 pp 5343ndash5350 2000

[149] GWilliamson and A Carughi ldquoPolyphenol content and healthbenefits of raisinsrdquoNutrition Research vol 30 no 8 pp 511ndash5192010

[150] P Hernandez-Alonso L Camacho-Barcia M Bullo and JSalas-Salvado ldquoNuts and dried fruits an update of their ben-eficial effects on type 2 diabetesrdquo Nutrients vol 9 no 7 articleno 673 2017

[151] R H Liu ldquoHealth benefits of fruit and vegetables are from addi-tive and synergistic combinations of phytochemicalsrdquoAmericanJournal of Clinical Nutrition vol 78 no 3 pp 517Sndash520S 2003

[152] D P Jones ldquoRadical-free biology of oxidative stressrdquo AmericanJournal of Physiology-Cell Physiology vol 295 no 4 pp C849ndashC868 2008

[153] M Apostolopoulou K Michalakis A Miras A Hatzitoliosand C Savopoulos ldquoNutrition in the primary and secondaryprevention of strokerdquoMaturitas vol 72 no 1 pp 29ndash34 2012

[154] S Devaraj I Jialal and S Vega-Lopez ldquoPlant Sterol-FortifiedOrange Juice Effectively Lowers Cholesterol Levels in MildlyHypercholesterolemic Healthy Individualsrdquo ArteriosclerosisThrombosis and Vascular Biology vol 24 no 3 pp e25ndashe282004

[155] C S Ku Y Yang Y Park and J Lee ldquoHealth benefits ofblue-green algae Prevention of cardiovascular disease andnonalcoholic fatty liver diseaserdquo Journal of Medicinal Food vol16 no 2 pp 103ndash111 2013

[156] M de Lorgeril P Salen J L Martin I Monjaud J Delayeand N Mamelle ldquoMediterranean diet traditional risk factorsand the rate of cardiovascular complications after myocardialinfarction final report of the Lyon diet heart studyrdquoCirculationvol 99 no 6 pp 779ndash785 1999

[157] K J Murphy A K Chronopoulos I Singh et al ldquoDietaryflavanols and procyanidin oligomers from cocoa (Theobromacacao) inhibit platelet functionrdquo American Journal of ClinicalNutrition vol 77 no 6 pp 1466ndash1473 2003

[158] M F D J Raposo and A M M B de Morais ldquoMicroalgaefor the prevention of cardiovascular disease and strokerdquo LifeSciences vol 125 pp 32ndash41 2015

[159] A O Osmolola A I Jideani and P F Kapila ldquoQualityproperties of fruits as affected by drying operationrdquo CriticalReviews in Food Science and Nutrition vol 57 no 1 pp 95ndash1082017

[160] M N Ramesh W Wolf D Tevini and G Jung ldquoInfluence ofprocessing parameters on the drying of spice paprikardquo Journalof Food Engineering vol 49 no 1 pp 63ndash72 2001

[161] T M Lin T D Durance and C H Scaman ldquoCharacterizationof vacuum microwave air and freeze dried carrot slicesrdquo FoodResearch International vol 31 no 2 pp 111ndash117 1998

[162] MN RameshWWolf D Tevini andG Jung ldquoStudies on inertgas processing of vegetablesrdquo Journal of Food Engineering vol40 no 3 pp 199ndash205 1999

[163] B R Shakya K H Moledina and J M Flink ldquoDehydrationof potato 4 influence of process parameters on ascorbicacid retention for natural convection solar drying conditionsrdquoJournal of Food Processing and Preservation vol 10 no 2 pp145ndash159 1986

[164] T C Mosha R D Pace S Adeyeye K Mtebe and H LaswaildquoProximate composition and mineral content of selected Tan-zanian vegetables and the effect of traditional processing on theretention of ascorbic acid riboflavin and thiaminerdquo Plant Foodsfor Human Nutrition vol 48 no 3 pp 235ndash245 1995

[165] J C Ho S K Chou K J Chua A S Mujumdar and M NA Hawlader ldquoAnalytical study of cyclic temperature dryingeffect on drying kinetics and product qualityrdquo Journal of FoodEngineering vol 51 no 1 pp 65ndash75 2002

[166] S S Sablani ldquoDrying of fruits and vegetables retention ofnutritionalfunctional qualityrdquo Drying Technology vol 24 no2 pp 123ndash135 2006

[167] G S Mudahar R T Toledo J D Floros and J J JenldquoOptimization of carrot dehydration process using responsesurface methodologyrdquo Journal of Food Science vol 54 no 3 pp714ndash719 1989

[168] Y W Park ldquoEffect of freezing thawing drying and cooking oncarotene retention in carrots broccoli and spinachrdquo Journal ofFood Science vol 52 no 4 pp 1022ndash1025 1987

[169] J Shi M L Maguer Y Kakuda A Liptay and F NiekampldquoLycopene degradation and isomerization in tomato dehydra-tionrdquo Food Research International vol 32 no 1 pp 15ndash21 1999

[170] A M Goula and K G Adamopoulos ldquoStability of lycopeneduring spray drying of tomato pulprdquo LWT- Food Science andTechnology vol 38 no 5 pp 479ndash487 2005


[171] M Regier E Mayer-Miebach D Behsnilian E Neff and HP Schuchmann ldquoInfluences of drying and storage of lycopene-rich carrots on the carotenoid contentrdquo Drying Technology vol23 no 4 pp 989ndash998 2005

[172] U Erle and H Schubert ldquoCombined osmotic and microwave-vacuum dehydration of apples and strawberriesrdquo Journal ofFood Engineering vol 49 no 2-3 pp 193ndash199 2001

[173] SMohamed and RHussein ldquoEffect of low temperature blanch-ing cysteine-HCl N-acetyl-L-cysteine Na metabisulphite anddrying temperatures on the firmness and nutrient content ofdried carrotsrdquo Journal of Food Processing and Preservation vol18 no 4 pp 343ndash348 1994

[174] B I Abonyi H Feng J Tang et al ldquoQuality retention instrawberry and carrot purees dried with Refractance Windowsystemrdquo Journal of Food Science vol 67 no 3 pp 1051ndash10562002

[175] J C-C Chan P C-K Cheung and P O Ang Jr ldquoComparativestudies on the effect of three drying methods on the nutritionalcomposition of seaweed Sargassumhemiphyllum (Turn) C AgrdquoJournal of Agricultural and Food Chemistry vol 45 no 8 pp3056ndash3059 1997

[176] F R Assis R M S C Morais and A M M B MoraisldquoMicrowave drying of apple cubes mdash effect of the osmotic pre-treatment and comparison with hot air dryingrdquo Advances inFood Science and Engineering vol 1 no 3 pp 112ndash122 2017

[177] H Indyk V Littlejohn andD CWoollard ldquoStability of vitaminD3 during spray drying of milkrdquo Food Chemistry vol 57 no 2pp 283ndash286 1996

[178] J G Hawkes and R Villota ldquoPrediction of folic acid retentionduring spray dehydrationrdquo Journal of Food Engineering vol 10no 4 pp 287ndash317 1989

[179] E Watanabe and C F Ciacco ldquoInfluence of processing andcooking on the retention of thiamine riboflavin and niacin inspaghettirdquo Food Chemistry vol 36 no 3 pp 223ndash231 1990

[180] B Wennermark H Ahlmen and M Jagerstad ldquoImprovedvitamin E retention by using freshly milled whole-meal wheatflour during drum-dryingrdquo Journal of Agricultural and FoodChemistry vol 42 no 6 pp 1348ndash1351 1994

[181] C Manach A Scalbert C Morand C Remesy and L JimenezldquoPolyphenols food sources and bioavailabilityrdquo American Jour-nal of Clinical Nutrition vol 79 no 5 pp 727ndash747 2004

[182] T Desrosiers T Smyrl and G Paquette ldquoRetention of ascorbicacid in home dehydrated green peppers and peachesrdquoCanadianInstitute of Food Science andTechnology Journal vol 18 no 1 pp58ndash62 1985

[183] T P Labuza ldquoNutrient losses during drying and storage ofdehydrated foodsrdquo C R C Critical Reviews in Food Technologyvol 3 no 2 pp 217ndash240 1972

[184] S A Desobry F M Netto and T P Labuza ldquoPreservation of120573-carotene from carrotsrdquo Critical Reviews in Food Science andNutrition vol 38 no 5 pp 381ndash396 1998

[185] E Kaminski E Wasowicz R Zawirska and M Wower ldquoTheeffect of drying and storage of dried carrots on sensory charac-teristics and volatile constituentsrdquoNahrung-Food vol 30 no 8pp 819ndash828 1986

Hindawiwwwhindawicom

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MicrobiologyHindawiwwwhindawicom

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Volume 2018

Submit your manuscripts atwwwhindawicom


incorporation of bioactive compounds such as vitamins pre-biotics carotenoids phenolic compounds and phytosterolsin food systems provides a way to develop novel functionalfoods that may present health benefits or reduce the risk ofdisease [3]

Functional foods could be (i) usual foods with naturallyoccurring bioactive substances (ie dietary fibre) (ii) foodssupplemented with bioactive substances or microorganisms(ie antioxidants probiotics) and (iii) derived food ingredi-ents introduced to conventional foods (ie prebiotics) Itmayalso be referred that functional foods are not medicines suchas pills or capsules but are consumed as part of a normal dailydiet

The effectiveness of functional foods in preventing dis-eases depends on preserving the stability bioactivity andbioavailability of the active compounds [4] This represents agreat challenge because only a small proportion of moleculesremains available after oral administration usually due toinsufficient gastric residence time low permeability andorsolubility in the gut as well as instability under conditionsencountered in food processing or in the gastrointestinaltract [5] Dehydration of functional foods is an alternativeto make food products with longer shelf life and easiertransportation and manipulation However the process ofdrying food materials is extremely complex involving cou-pled transient mechanisms of heat and mass transportsaccompanied by physical chemical structural and phasechange transformation [6] Therefore the production ofdehydrated functional food will require food formulationsand production techniques to provide protectivemechanismsthat maintain the active molecular form until the time ofconsumption and its release in the physiological target withinthe organism [7 8]

The objectives of this manuscript are to present differenttechnologies to dry bioproducts for producing functionalfoods or food ingredients rich in bioactive compounds todescribe new drying technologies for the preservation ofbioactive compounds focusingmore specifically ondielectricdrying and to discuss the techniques that can be used tooptimize drying processes Moreover this review presents anoverview on dehydrated plant based foods with probiotics

2 Functional Foods

According to the International Life Sciences Institute (ILSI) afood might be considered functional when consumed as partof a normal food pattern and that exerts one or more targetfunctions in the human body thereby improving health statusor minimizing disease risk [9] Several organizations admitthat functional foods are ldquofoods or ingredients of foods thatprovide an additional physiological benefit beyond their basicnutritionrdquo [10] It is important to distinguish functional foodfrom nutraceutical

Due to their importance scientific research has exten-sively been developed during the last decade producingmany advances for functional foods (Figure 1)

The market of functional foods has experienced anamazing growth of around 100 from 2010 to 2017 dueto the increased consumersrsquo awareness and the interest

2000 2005 2010 20150

500

1000

1500

2000

2500

3000

3500

4000

Num

ber o

f pub

lishe

d ar

ticles

Year

Functional food Probiotics Prebiotics Dehydrated

Figure 1 Number of published articles from 2000 to 2016 relatedto the concepts of ldquoFunctional foodrdquo ldquoProbioticsrdquo ldquoPrebioticsrdquo andldquoDehydrated functional foodrdquo (Web of Science 2017) [11]

in promoting healthy diets and lifestyle As examples ofalready marketed functional foods we cite the whole grainsand fibre breads (natural products) calcium-fortified milkvitamin D-fortified milk and vitamin C-fortified fruit juicesmargarine with phytosterols prebiotics (chicory roots andgarlic) probiotics (yogurt and kefir) and eggs with increasedomega-3 produced by altering chicken feed (enhanced com-modities) [12] According to Fito et al [13] the most frequentways of producing functional foods are (a) improvementof conventional natural products that is plants and animalproduction (ie eggs with a lower cholesterol content) (b)genetically modified products (ie rice with enhanced 120573-carotene content) (c) addition of functional ingredients tothe foods (ie breakfast cereals and bread) and (d) matrixengineering (ie vacuum impregnation)

The development of functional foods turns out to beincreasingly challenging as it has to fulfil the consumerrsquosexpectancy for products that are simultaneously relish andhealthy Functional ingredients such as purified bioactivecompounds or concentrated extracts from natural sourcescan be incorporated into conventional foods providingnovel functional product categories and new commercialopportunities However the challenge of ensuring that func-tional ingredients remain stable and active and bioavailableafter food processing and storage endures Therefore foodindustry developers have to takes into consideration manyvariables to develop functional products such as sensoryacceptance stability price functional properties and conve-nience

21 Bioactive Compounds in Functional Foods Recent trendshave demonstrated that bioactive molecules are interestingsources to develop many functional foods as they play amajor role in the improving health status and minimizingdisease risks Nutritionists and biomedical and food scientistsareworking together to discover newbioactivemolecules that













OriginDisaccharides









derived products








Kal NutraFloraFOS



























Chr Hansen









DSM FoodSpecialties


beverage industries


L26

Nestle



snacks









Essum AB




starters












































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018














OriginDisaccharides









derived products








Kal NutraFloraFOS



























Chr Hansen









DSM FoodSpecialties


beverage industries


L26

Nestle



snacks









Essum AB




starters












































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




OriginDisaccharides









derived products








Kal NutraFloraFOS



























Chr Hansen









DSM FoodSpecialties


beverage industries


L26

Nestle



snacks









Essum AB




starters












































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018















Chr Hansen









DSM FoodSpecialties


beverage industries


L26

Nestle



snacks









Essum AB




starters












































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





Chr Hansen









DSM FoodSpecialties


beverage industries


L26

Nestle



snacks









Essum AB




starters












































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018






































Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



























Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018


















Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





Obesity

Immunomodulation


Cancer


Lipidregulation

Mineralabsorption






rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




rodu

ctsw

ithprob

iotic

s

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvGrann

ySm

ith)

Lsalivariusspp

salivariusC

ECT40

63LacidophilusC

ECT903


Don

Simon

andpineapplegrapeD

onSimon

)weres

elected

asim

pregnatio

nliq

uid

Mandarin

juiceino

culated

with

Lsalivariusspp

salivariuspH

6and24

hrarr

selected

asim

pregnatio

nliq

uid

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(30∘C

4msminus124h

)

Totalsolub

lesolid

spH

densityof

thejuiceswater

activ

ityw

ater

contentand

microbialcontent

Anin

vivo

study

was

undertaken

involving5child

renchronically

infected

with

Hpylori

[106]

Apple

(cvGrann

ySm

ith)

Scerevisia

eCEC

T1347

+transfe

rred

toa


Lcasei(spprham

nosus)CE

CT245

+transfe

rred

towho

lemilk

orapplejuice

Vacuum

impregnatio

n(50m

bar10min)+

atmosph

ericpressure

(10m

in)

Pilotscaleaird

ryer

(40∘C

4msminus148h

)Re

hydrationusingmilk

orapplejuice

(25∘C

24h)

Volumetric

impregnatio

nparametervolum

etric

deform

ation

ofthes

amplea

ndeffectiv

eporosity

Microscop

icob

servations

Moistu

recontentwater

activ

ityand

pHof

thed

riedprod

ucts

[104]

Apple

(cvGolden

Deliciou

s)Lplantarum

Lactobacillus

kefir

Twometho

ds

(i)Im

mersio

n(1hgentle

agitatio

n)

(ii)V

acuu

mim

pregnatio

n(50m

bar12

s)

Tray

dryer

(i)At

room

temperature

(ca20∘C

05m

sminus1one

week)

(ii)A

t40∘C

15msminus1

approx27to

30h+Storage

(Vacuu

mcond

ition

sand

inste

rileS

chottfl

asks

under

norm

alatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

Bacterialenu

meration

[107]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Apple

(cvFu

ji)Lrham

nosus(AT

CC7469)inapple

juice-water

Vacuum

impregnatio

n(200

mbar15min)+

atmosph

ericpressure

(15m

in)

(i)Pilotscaleaird

ryer

at40∘C

airc

irculationof

18mm

in(28h

)(ii)F

reezed

rier(minus86∘C

72h)

(iii)Ca


3h)+

radiantenergyun

der

vacuum

(REV

)dehydrator1

(9min

at1200

Wand3m

inat60

0Wabsolutep

ressure

at984kP

a)Storage(in

LDPE2)atroo

mtemperature

(ca20∘C)

and

4∘C

Enum

erationof

bacteria

cryoscanning

electronmicroscop


oistu

recontentwater

activ

ityacid

toler

ance

offre

eand

incorporated

bacteria

Sensoryevaluatio

n

[50]

Cherry

Tomatoes

(Solanum

lycopersicum

var

cerasiforme)

LacidophilusT

ISTR

1338

(add

edto

amixture

ofaformulated

tomatoextract

(FTE

)and

sucroses

yrup

(2040

and

60∘Brix))

Osm

oticdehydration(O

D)

(soaking

halved

tomatoes

inFT

E)(atm

osph

eric

pressure6

and12h)

Pulse

dvacuum

osmotic

dehydration(PVO

D)

(soaking

halved

tomatoes

inFT

E)(50m

bar10min)

afterwardsthe

tomatoes

were

resto

redin

atmosph

ericpressure

for6

and12h

Water

losssolid

gainlycop

ene


enum

erationof

Lacidophilus

[108]

Guava

and

papaya

Lcasei01

Vacuum

impregnatio


(4∘Brix)a

nd15

and30∘Brix

fruitjuices(50

mbar510

and15min)

+atmosph

ericpressure

(10m

in)

Impregnatedgu

avas

and



ryer

(40∘C

36h)

Storageinplastic

bags

(4∘C

4weeks)

Structuralandph

ysicochemical

analysisof

rawmaterials(to

tal

solubles

olidspH

acidityripeness

indexmoistu

recontentapparent

densityreald

ensityandfruit

porosity)

Scanning

electronmicroscop

yBa

cteriacoun

ting

Moistu

recontent

[109]


Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table4Con

tinued

Dehydrated

food

Organism

sIm

pregnatio

nprocedure

Dryingmetho

dEv

aluatedparameters

Reference

Kiwi(varie

tyldquoH

aywardrdquo)

Mango

(variety

ldquoTom

myrdquo)

Strawberry

(variety

ldquoCam

arosardquo)

Pineapple

(variety

ldquoGoldrdquo)

Banana

(variety


Lplantarum

MGLp

Immersio

ntechniqu

e(1h

gentleagitatio

n)

Pilot-s

caletray

dryer(40∘C

15m

sminus124h

)Storage(ste

rileS

chottfl

asks

undern

ormalatmosph

ere

cond

ition

s)atroom

temperature

(ca20∘C)

and

4∘C

LABenum

eration

Water

activ

ity[105]

Pumpk

inwaste

(Cucurbita

moschata

Duchesnee

xpo

iret)

LcaseiA

TCC-

393

Pumpk

inpo

wder(vacuum

dried24

h)+water

+cheese

whey+L


24ndash72h

37∘C)

Pelletssubjectedto

vacuum

drying

(25∘C

0045m

bar

24h)thisp

owderw

asaddedto

chocolatem

ilkandto

asoy

milk

andapple

juiceb

ased

beverage

Bacteriacoun

tingand

environm

entalscann

ingele

ctron

microscop

ypH

water

activ

itym

oistu

recontent

Simulated

gastr

ointestin

alcond

ition

sSensoryevaluatio

n

[110]

Yaconroot

(Smallanthu

ssonchifoliu

s)

LcaseiL

C-01

Drie

dyacon3

andLC

-01(25

or37∘C

1h)

Drie

dyacon3Trehalose

andLC

-01(25

or37∘C

1h)

Air-drying

at40∘C

2msminus1

Cellularv

iabilityon

days

11428

42and56

ofsto

rage

Simulated

gastr

ointestin

alcond

ition

sScanning

electronicm

icroscop

ypH

values

[111]

1Ra

diantenergyun

derv

acuu

m(REV

)itisaform

ofvacuum

microwaved

ehydratio

n2LD

PElow

density

polyethylene3Fo

rced

airc

irculationoven

(70∘C

2msminus1)










Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018











Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Fruitp

owderswith

prob

iotic

s

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Cashew

apple

juice

Lcasei

NRR

LB-44

2

Cashew

applejuice


sim15h)

+maltodextrin

ormixture

ofmaltodextrin

plus

gum

Arabic

Spraydryer

Feedingrate=03L

hminus1

Hot

airfl

ow=30m3minminus1

Pressuriz

edairfl

ow=30

Lminminus1

Inletairtemperature

=120∘C


=75∘C

Thep

owdersweres

ealedin

polyethylene

bags

andsto

redin

thed

arkat25

and4∘C

at68relativeh

umidity

Viablecellcoun

ts119860119882

pH Color

Powderrehydratio

ntim

ePo

wdery

ield

Viablecellcoun

tdetermination

[122]

Cereal

extracts

soya

bean

extract

and

Jobrsquos-te

ars

extract

fortified

with

sesamea

ndglucose

Lplantarum

TIST

R2075

Ferm


24h)

+Maltodextrin

Spraydryer

Inlettem

perature

=130∘C

Outlettem

perature

=70∘C

Simulated

gastr

ointestin

altract

tolerance

Inhibitory

activ

ityagainstE

scheric

hia

coliO157H7DMST

12743and

Salm

onellatyphim

urium

ATCC

13311

Enum

erationof

viablecells

Determinationof

solublec

alcium

Scanning

Electro

nMicroscop

y

[123]

Chestnut

mou

sse

(anh

ydrous

basis

)

Lrham

nosus

RBM

526

Lrham

nosus

GG

Lrham

nosusw

erer

esuspend

edin

achestnut

extract

Spraydryer

Inleto

utlettem

peratures14060∘C

14065∘C

14070∘C

13065∘C

Moistu

recontento

fdrie

dsamples

Enum

erationof

lactob

acilliafte

rspray

drying

Sensitivitytest

Prod

uctio

nof

chestnut

mou

sse

(pilo

t-scaleanhydrou

sformulation)

andsensoryanalysis

[124]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Fruit

powders

(app

lebanana

strawberry)

Lplantarum

299v

Twodifferent

procedures

werefollowed

(i)Im

mersio

nof

thefresh

fruitp

iecesin

thep

robioticcultu

re(1h)drying

(pilo

t-scaletray

dryerat40∘C

airfl

owof

15msminus124ndash

48h)

andgrinding

(ii)D

ryingthefresh

fruitsin

apilo

t-scale

tray

dryera

t40∘Candairfl

owof

15msminus1followed

bygrinding

Simultaneou

slydryingof

prob

iotic

cultu

reby

spraydrying

inskim

milk

with

outlettem

perature

=75∘Candinlet

temperature

=200∘Candatom

izingair

pressure

4barA

ddition

ofdriedprob

iotic

tofruitp

owders(15and30w

wminus1of

dryweight)

Water

activ

ityof

thefruitpo

wders

Enum

erationof

viablecells

Storage(atroom

temperature

orat

4∘C)

[64]

Lychee

juice

Lcasei01

Lychee

juice+

bacterialcells+

maltodextrin

mixtureso

fmaltodextrin

plus

inulingum

Arabicp

lusinu

linor

gum

Arabic

Spraydryer

Feedingtemperature

=25∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi


150ndash

170∘C


=60ndash9

0∘C

Quantificatio

nof

thee

ncapsulated

cells


electron

microscop

yGlass-tr

ansitiontemperature

Bulkdensity

Solubility

Hygroscop

icity

Water

activ

ityMoistu

recontent

Totalpheno

liccompo

unds

Ascorbicacid

Totalantho

cyanins

Survivalof

encapsulated

prob

iotic

cells

ingastric

orbileflu

ids

[121]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Maoluang

juice

Lcasei01

Lacidophilus

LA5

Inoculated

Maoluangjuices

+Maltodextrin

+Tiliacora

triandragum

andor

inulin

Spraydryer

Feedingtemperature

=25∘C

Inlettem

perature

=160∘C

Outlettem

perature

=80∘C

Feedingrate=06ndash

1Lhminus1

Atom

izingpressure

=15psi

Thep

owderswerev

acuu

msealed

inlaminated

bags

(polyethylene

tereph

thalatepo

lyprop

ylenealum

inum

)andkept

inar

efrig

erator

Viablecells

after

spraydrying

Microstr

ucture

analysisof

spraydried

prob

iotic

-maoluangjuicep

owders

(SEM

)In

vitro

stomachandsm

allintestin

eexperim

ents

Invitro

colonexperim

ent

[120]

Orangejuice

Lplantarum

299v

Pediococcus

acidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

+lacticacid

bacteria

Spraydryer

Feed

flowrate=25

mLminminus1

Inletairtemperature

=150∘C


=70∘C

Orangejuice

+10

DEmaltodextrin

(with

andwith

out)+lacticacid

bacteria

Freeze-dryervacuu


dayscon

denser

atminus55∘C

Orangep

ieces+

Lacticacid

bacteria(1h)

Pilot-s

caletray

drier40∘C

48h15

msminus1

Grin

ding

Dryingyield

forspray

driedpo

wders

119860119882

Diss

olutiontest

Color

Vitamin

CEn

umerationof

LABcultu

res

Storagec

onditio

ns(180

days4∘Cand

room

temperatureinthep

resenceo

rabsenceo


11)

[116]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Orangejuice

Lcasei

NRR

LB-44

2

Ferm

entedorange

juice+

maltodextrin

orgum

Arabic(bo

that15(w

wminus1))

25∘C

30min

Spraydryer

Inletairtemperature

=140∘C

Nozzle

airfl

owrate=30

Lminminus1

Hot

drying

airfl


Feed

flowrates=

0205and

07L

hminus1

Spou

tedbeddryer

Inletairtemperature

=60∘C

Fluidizing

airfl

owrate=17

m3m

inNozzle

airfl

owrate=30

Lminminus1

Feed

flowrates=

0203and04L

hminus1

Microbialviability

Moistu

recontent

Water

activ


(DSC

)Particlesiz

eScanning

electronmicroscop

yRe

hydrationtim

eRh


Storagec

onditio

ns(sam

plew

iththe

bestviabilitym

oistu

reandTg

results)

3weeks

inherm

eticallysealed

polyprop

ylenep

ackagesa

t25∘C

[117]

Orangejuice

Lplantarum

299v

Pacidilactici

HA-

6111-2

Orangejuice

+10

DEmaltodextrin

orgum

Arabic+

lacticacid

bacteria

Spraydryer

Feed

temperature

=40∘C

Feed

flowrate=5m

Lminminus1

86of

drying

airfl

owrate

Com

pressedairfl

owrate=550L


=120∘C


=65∘C

Dryingyield

119860119882of

thed

riedprod

ucts

Dataa

djustm

entLo

gisticm

odel

[118]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Pomegranate

juice

Lacidophilus

MTC

C-44

7

Pomegranatejuice+


48h)

+gum

Arabica

ndmaltodextrin

Spraydryer


130140and

150∘C

Feed

flowrate=3m

Lminminus1


=70∘C

Freeze-dryerminus

40∘C

48h

Moistu

recontent

Bulkdensity

Solubility

Water

activ

ityColor

pHAc

idity

Bacterialenu

meration

Totalantho

cyanin

content

Reconstitutionof

prob

iotic

pomegranatejuicep

owder

Shelf-life

studies

(aluminum

laminated

foilroom

temperature4

weeks)

[113]

Pomegranate

juice

Lrham

nosus

MTC

C-1408

Pomegranatejuice+


24h)

+maltodextrin

andgum

Arabic

Spraydryer


110ndash

150∘C


=80∘C

Freeze-dryerminus

40∘C


Acid

tolerancetestin

gAntibiotic

sensitivitytesting

Moistu

recontent

119860119882

Colou

rBu

lkdensity

andtapdensity

Totalantho

cyanin

content

[125]

Raspberry

juice

Lrham

nosus

Lacidophilus

Raspberryjuice+

maltodextrin

+mixture

oflactob

acilli(subjectedto

sublethaltreatment)

Spray-dryer

Cyclo

neairfl

owrate=30

m3hminus1

Temperaturesu

sed=100115and130∘C

Feed

rates=

1015and20

cm3m

inTo


ratio

s=11

115

and12

Growth

curvea

nddrybiom

ass

estim

ation


(119879sl)treatment

(455052and55∘C)

Color

[119]


Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table5Con

tinued

Vegetable

Organism

sDryingcond

ition

sEv

aluatedparameters

Reference

Watermelo

nandcarrot

juices

Lacidophilus

Watermelo

nandcarrot

juices

+La

ctobacillus

cellsuspensio

n(37∘C

over

aperiodof

44h)

+maltodextrin

Spraydryer

Inletairtemperature

=120ndash

160∘C

Feed

flowrate=20ndash

50m

Lminminus1

Atom

izationpressure

=10

ndash30kg

cmminus2

Determinationof

viability

Determinationof

lycopene

content

120573-carotenea

ssay

Vitamin

Cassay

Measuremento

fmoistu

recontent

Calculationof

bulkandtapdensity

Measuremento

fparticledensity

porosityCa

rrindex(flow

ability)

Hausner

ratio

(coh

esiveness)and

water

solubilityindex

Colou

rWettabilitytim

eSensoryEv

aluatio

nScanning

Electro

nMicrographs

Differentia

lScann

ingCalorim

etry

[126]



Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




Bioactivecompounds



Antioxidantactivity





protection


vegetables

[137ndash139]




benefits



[140]
















Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





Carotenoids






product) [160]

Lycopene



[169]










[173]







and sun-drying[175]















6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018





6 Conclusions








Acknowledgments


References




































































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018


























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018






















































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




















































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




















































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018






















































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




















Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018


Documents

New Functional Dehydrated Foods for Health Preservationdownloads.hindawi.com/journals/jfq/2018/1739636.pdf · 2019. 7. 30. · e market of functional foods has experienced an