The global market for fermented functional foods containing probiotics has expanded rapidly, driven by increasing consumer interest in health-oriented food products. However, despite their long history and recognized benefits, the international commercialization of these products is hindered by heterogeneous regulatory frameworks. This review examines the current global regulatory landscape governing probiotic fermented foods, with particular emphasis on key regions, including the United States, the European Union, Asia, Africa, Oceania, and Latin America. Differences in product classification, safety assessment, the permitted use of the term “probiotic”, and scientific substantiation requirements for health claims are discussed. Additionally, major regulatory barriers affecting international trade are analyzed, including non-tariff barriers, labeling restrictions, and variability in sanitary registration and approval processes. These challenges are further compounded by inconsistencies in evaluation methodologies and the lack of harmonized criteria for microbial characterization and functional validation. Together, these factors limit product standardization, increase development costs, and hinder innovation and market access, particularly for emerging probiotic strains. This review highlights the need for greater international harmonization and for integrating robust scientific evidence into regulatory frameworks to facilitate global trade while ensuring consumer safety and claimed product functionality.

Nance fruits are produced worldwide in small cultivars and are valued for their characteristic aroma, flavor, and rich vitamins and fiber, as well as for their antioxidant characteristics. The use of herbal infusions in various communities is common, and considerable knowledge behind such usage remains empirical. In this work, we investigated the bioactive profile of nance fruit pulp water and ethanol extracts obtained at various temperatures, as well as their feasibility to inhibit selected pathogenic bacteria strains and biofilm formation. The extracts showed a significant content of vitamin C that increased from 11 to 17 mg/100 mL when temperatures rose to 75–90 °C. Antioxidant capacity by DPPH• and ABTS•⁺ also increased with extraction temperature (75–90 °C), and phenolic compounds correspondingly depicted maximum values of 8.0 and 11.2 mg GAE/100 mL at the same temperatures. The higher values of bioactive compounds and antioxidant capacity at high extraction temperatures was possibly due to the disruption of cell walls and membranes at these temperatures that allowed for the release of bioactive compounds. Fourier transform infrared spectroscopy bands indicated that the aqueous extracts of nance pulp contained a combination of hydroxyl, amide, and methylene functional groups, demonstrating the coexistence of phenolic compounds, amino acids, and lipids, which supported the presence of molecules with potential biological activity. Inhibition of microbial growth by aqueous extracts obtained at 20 °C was observed against S. aureus and P. aeruginosa, and none of the extracts prevented biofilm formation against S. aureus.

El uso de tecnologías no térmicas en la industria alimentaria es una estrategia clave para avanzar hacia un sistema sostenible y eficiente. En un contexto donde la demanda de alimentos seguros y nutritivos crece junto con la necesidad de reducir el impacto ambiental, estas tecnologías ofrecen soluciones innovadoras. Su aplicación permite reducir el consumo energético y la generación de residuos, conservando la calidad sensorial y nutricional de los alimentos al evitar la aplicación de altas temperaturas que pueden degradar compuestos bioactivos. En la ciencia y tecnología de alimentos, el ultrasonido, las altas presiones hidrostáticas y campos electrostáticos de alto voltaje han demostrado ser herramientas eficaces para asegurar la calidad microbiológica, prolongar la vida útil y conservar/mejorar propiedades funcionales. Su integración en la industria no sólo responde a exigencias regulatorias y comerciales, sino que también impulsa la competitividad del sector al alinearse con principios de sustentabilidad e innovación. En este capítulo se explorarán las ventajas ambientales, nutricionales y económicas de estas tecnologías, así como su papel en la transición hacia una producción alimentaria más responsable en México.

Las ondas ultrasónicas tienen múltiples aplicaciones en la industria, especialmente en el sector alimentario. Son útiles para la limpieza de equipos, el análisis de alimentos, la reducción de la carga bacteriana, la extracción de compuestos y la modificación de compuestos como las proteínas. Estas últimas son nutrientes esenciales para el funcionamiento del organismo. Este artículo presenta los fundamentos y avances más relevantes del ultrasonido como una tecnología emergente no térmica que mejora las propiedades funcionales y nutricionales de las proteínas en los alimentos, ofreciendo una alternativa innovadora que preserva nutrientes y fomenta la creación de productos más seguros y atractivos para los consumidores.

Microparticulation of proteins from isolates is a process engineering technique that mechanically reduces the sizes of aggregates produced by heat treatments. Size reduction is carried out by novel procedures such as microfluidization, high shear mixer, high-pressure homogenization, milling, and twin-screw extruder. The obtained microparticles can be used for preparing lipid mimetics with decreased caloric value by using common oils, thus helping to promote healthier-low calorie food-related products. This chapter presents the advantages of using protein microparticles as an innovation in healthy foods and the most relevant background on their development and processing. <!----> <!----> <!----> <!---->