Emerging drying techniques for food safety and quality: A review

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2022

Autores

Fathi, F (Autor) Outra; Ebrahimi, SN (Autor) Outra; Luis Carlos Matos (Autor) FEUP; Beatriz B P P Oliveira (Autor) FFUP; Alves, RC (Autor) Outra

Revista

Título: Comprehensive Reviews in Food Science and Food Safety

ISSN: 1541-4337

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00W-03H

DOI: 10.1111/1541-4337.12898

Abstract (EN): The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 36