With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO 2 ), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe. Keywords Food safety • Microbial inactivation • Bacterial survivor • Drying methods • Dried fruits and vegetables • Emerging technologies in food processing * Duygu Alp

The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.

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Petroleum-based packaging (PBP) materials cause environmental pollution and toxic substance accumulation because they cannot decompose in nature for a long time. To prevent these problems, a wide variety of food packaging materials emerge as alternatives to PBP. Researchers have already discussed how polysaccharides and biopolymer-based nanocomposites are used in the development of food packaging films. This chapter, we will introduce how the microorganism-generated biopolymer, polyhydroxyalkanoates (PHAs) to be specific, is used in food packaging. PHAs, have positive social and environmental impact when compared to traditional plastics in terms of production and recycling. Considering that industrial wastes contain high quality polysaccharides, essential oils and proteins, using them in the production of biodegradable packaging will both reduce environmental problems and provide economic gain by reprocessing the wastes into products with higher added value. However, it has some disadvantages in competition with synthetic plastics and applications as biomaterials due to some properties such as poor mechanical properties, high production costs, limited functionality, incompatibility with conventional heat treatment techniques and susceptibility to thermal degradation. In this chapter, we will discuss the future and potential difficulties that may be experienced in the production or dissemination of PHA as a packaging material.

Rosa damascena Mill., named also 'Isparta rose', is grown in the province of Isparta in Turkey. It is an aromatic plant having sharp and intensive scent and rich in bioactive compounds. In the literature, it has been reported that Isparta rose has a potential as natural food additives. However, the application to be natural food additive has not been study detailed. Therefore, rose vinegar was produced by the traditional method in present study and analyzed reported. Moreover, by adding probiotic strains to these vinegars produced, quality characteristics of the vinegars such as physicochemical, microbiological and some bioactive compounds were determined during storage time. The presence of main aroma compound associated with a rose honey-like odor and volatile aroma compounds such as dodecene, tetradecanol, linalool as well as phenyl ethyl alcohol are determined in all the vinegars. The aroma components have increased the pleasant taste and acceptability of vinegars in terms of sensory properties. On the other hand, it is determined that various organic acids (93.43 mg/100 mL oxalic acid, 53.57 mg/100 mL propionic acid, 10.11 mg/100 mL fumaric acid) and aroma components produced by Lactiplantibacillus plantarum strain are significantly affected the lactic and acetic acid bacteria growth. Additionally, the fact that the strain has completed the storage period with 83.96% viability, it shows that the has including the required number of viable microorganisms for produced vinegar to be called a probiotic during this time. All the results showed that it has potential that vinegar with culture additives will also create an alternative to functional probiotic drinks.