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Journal of Food Quality
Volume 2018 (2018), Article ID 1739636, 29 pages
Review Article

Functional Dehydrated Foods for Health Preservation

1Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, No. 172, 4000-374 Porto, Portugal
2Department of Food Engineering, FZEA, University of São Paulo, 225 Duque de Caxias Norte Avenue, 13635-900 Pirassununga, SP, Brazil
3UP Transformation & Agro-Ressources, Institut Polytechnique UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais Cedex, France
4ESTIG, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
5Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Correspondence should be addressed to A. M. M. B. Morais

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

Academic Editor: Antimo Di Maro

Copyright © 2018 R. M. S. C. Morais et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.