Functional Dehydrated Foods for Health Preservation

Table 4

Dehydrated plant products with probiotics.

Dehydrated food	Organisms	Impregnation procedure	Drying method	Evaluated parameters	Reference
Apple; (cv. Granny Smith)	L. salivarius spp salivarius CECT 4063; L. acidophilus CECT 903; Two commercial fruit juices (mandarin Don Simon and pineapple/grape Don Simon) were selected as impregnation liquid; Mandarin juice inoculated with L. salivarius spp. salivarius, pH 6 and 24 h → selected as impregnation liquid	Vacuum impregnation (50 mbar, 10 min) + atmospheric pressure (10 min)	Pilot scale air dryer (30°C, 4 m s^−1, 24 h)	Total soluble solids, pH, density of the juices, water activity, water content and microbial content; An in vivo study was undertaken involving 5 children chronically infected with H. pylori	[106]
Apple; (cv. Granny Smith)	S. cerevisiae CECT 1347 + transferred to a commercial apple juice; L. casei (spp rhamnosus) CECT 245; + transferred to whole milk or apple juice	Vacuum impregnation; (50 mbar, 10 min) + atmospheric pressure (10 min)	Pilot scale air dryer (40°C, 4 m s^−1, 48 h); Rehydration using milk or apple juice (25°C, 24 h)	Volumetric impregnation parameter, volumetric deformation of the sample and effective porosity; Microscopic observations; Moisture content, water activity and pH of the dried products	[104]
Apple; (cv. Golden Delicious)	L. plantarum​; Lactobacillus kefir	Two methods: (i) Immersion (1 h, gentle agitation); (ii) Vacuum impregnation (50 mbar, 1.2 s)	Tray dryer: (i) At room temperature (ca. 20°C, 0.5 m s^−1, one week); (ii) At 40°C, 1.5 m s^−1, approx. 27 to 30 h + Storage (Vacuum conditions and in sterile Schott flasks under normal atmosphere conditions) at room temperature (ca. 20°C) and 4°C.	Bacterial enumeration	[107]
Apple; (cv. Fuji)	L. rhamnosus (ATCC 7469) in apple juice-water	Vacuum impregnation (200 mbar, 15 min) + atmospheric pressure (15 min)	(i) Pilot scale air dryer at 40°C, air circulation of 1.8 m/min (28 h); (ii) Freeze drier (−86°C, 72 h); (iii) Cabinet air drier (40°C, 3 h) + radiant energy under vacuum (REV) dehydrator^1 (9 min at 1200 W and 3 min at 600 W, absolute pressure at 98.4 kPa); Storage (in LDPE^2) at room temperature (ca. 20°C) and 4°C	Enumeration of bacteria, cryoscanning electron microscopy, total titratable acidity, pH, moisture content, water activity, acid tolerance of free and incorporated bacteria; Sensory evaluation	[50]
Cherry Tomatoes; (Solanum lycopersicum var. cerasiforme)	L. acidophilus TISTR 1338 (added to a mixture of a formulated tomato extract (FTE) and sucrose syrup (20, 40 and 60°Brix))	Osmotic dehydration (OD) (soaking halved tomatoes in FTE) (atmospheric pressure, 6 and 12 h)​; Pulsed vacuum osmotic dehydration (PVOD) (soaking halved tomatoes in FTE) (50 mbar, 10 min); afterwards, the tomatoes were restored in atmospheric pressure for 6 and 12 h		Water loss, solid gain, lycopene, ascorbic acid, texture, color, enumeration of L. acidophilus	[108]
Guava and papaya	L. casei 01	Vacuum impregnation natural fruit extract (4°Brix) and 15 and 30°Brix fruit juices (50 mbar, 5, 10 and 15 min); + atmospheric pressure (10 min)	Impregnated guavas and papayas (15°Brix extracted fruit juices) + cabinet dryer (40°C, 36 h); Storage in plastic bags (4°C, 4 weeks)	Structural and physicochemical analysis of raw materials (total soluble solids, pH, acidity, ripeness index, moisture content, apparent density, real density and fruit porosity); Scanning electron microscopy; Bacteria counting; Moisture content	[109]
Kiwi (variety “Hayward”); Mango (variety “Tommy”); Strawberry (variety “Camarosa”); Pineapple (variety “Gold”); Banana (variety “Cavendish”)	L. plantarum MGLp	Immersion technique (1 h, gentle agitation)	Pilot-scale tray dryer (40°C, 1.5 m s^−1, 24 h); Storage (sterile Schott flasks under normal atmosphere conditions) at room temperature (ca. 20°C) and 4°C	LAB enumeration; Water activity	[105]
Pumpkin waste; (Cucurbita moschata Duchesne ex poiret)	L. casei ATCC-393	Pumpkin powder (vacuum dried, 24 h) + water + cheese whey + L. casei (orbital shaking 24–72 h, 37°C)	Pellets subjected to vacuum drying (25°C, 0.045 mbar, 24 h); this powder was added to chocolate milk and to a soy milk and apple juice based beverage	Bacteria counting and environmental scanning electron microscopy; pH, water activity, moisture content; Simulated gastrointestinal conditions; Sensory evaluation	[110]
Yacon root; (Smallanthus sonchifolius)	L. casei LC-01	Dried and LC-01 (25 or 37°C, 1 h); Dried , Trehalose and LC-01 (25 or 37°C, 1 h)	Air-drying at 40°C, 2 m s^−1	Cellular viability on days 1, 14, 28, 42 and 56 of storage; Simulated gastrointestinal conditions; Scanning electronic microscopy; pH values	[111]

Radiant energy under vacuum (REV): it is a form of vacuum microwave dehydration; LDPE: low density polyethylene. air circulation oven (70°C, 2 m s⁻¹).