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Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022; 21:2560-2586. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/21/2022]
Abstract
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jonas F Guimarães
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Nathália M Coutinho
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Antonella Santillo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Marzia Albenzio
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Barbosa J, Puton BMS, Fischer B, Junges A, Paroul N, Steffens C, Zeni J, Steffens J, Valduga E, Toniazzo Backes G, Cansian RL. Effect of Supercritical CO 2 on Physicochemical Characteristics and D-Value of S. aureus in Raw Salmon. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2020.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Juliana Barbosa
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | | | - Bruno Fischer
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Alexander Junges
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Juliana Steffens
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil
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Sugiharto S, Bintoro N, Karyadi J, Pranoto Y. Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia. RESEARCH IDEAS AND OUTCOMES 2020. [DOI: 10.3897/rio.6.e56887] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The studies of the effect of supercritical carbon dioxide (scCO2) pasteurization on solid food from fish origin are scarcely available. This study was intended to address that gap by investigating the effect of scCO2 on the reduction of muscle protease activity and its impact on physicochemical properties of the Nile tilapia. Tilapia were exposed to CO2 pressure at 70, 75, 80, 85, and 90 bar; temperature at 40 °C; and holding time for 15 min. This study discovered that 80 bar was the minimum pressure to achieve half residual activity of muscle protease and two logs reductions of microbial counts. The applications of 80 and 85 bar were found to achieve significant reduction of tilapia muscle protease activity while still maintained acceptable textural properties. Both 80 and 85 bar were found to be effective to inhibit softening development of tilapia fillet during 14 days of chilled storage. Eighty-five bar and 15 min CO2 pasteurization was considered as maximum level of CO2 pressure that tilapia could withstand without degrading its texture significantly.
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