# Powdered Foods: Structure, Processing, and Challenges: A Review
## 7 Powdered Products: Case Studies
### Functional Ingredients  
According to the European Commission [90], a functional food ingredient is defined as 'a food ingredients that beneficially affects one or more target functions in the body beyond adequate nutritional effects in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease'. The concern and care of the population regarding the consumption of functional foods has increased due to their beneficial effects on health, such as better early development and growth, health maintenance, reduced risk of obesity, and chronic diseases related to diet [90].  
Some of the major interest in probiotics (lactic acid bacteria) in powdered foods is due to their viability regarding the survival of microorganisms in the final product. [PERSON] et al. [91] investigated the survival of Lactobacillus plantarum in almond milk powder produced via spray-drying at different storage temperatures. In storage at 4 \({}^{\circ}\)C, the bacteria survived for 8 months in an amount sufficient to show the probiotic effect (minimum 107 living cells), while they survived only 6 months when stored at 22 \({}^{\circ}\)C [91].  
[PERSON] et al. [92] evaluated the combination of sodium caseinate and concentrate powder of blackcurrant (_Ribes nigrum_ L.) regarding its functionality, with the freeze and spray-drying processes, in which the powder mixture was later incorporated into cookies. Both drying methods were able to increase the total phenolic content of the cookies, with the best results obtained via spray-drying. Furthermore, both powders were able to show a low glycemic response (in vitro), justified by the presence of fibers and phenolics creating hypoglycemic properties in cookies [92]. For encapsulation, the freeze-drying process has a greater potential to preserve anthocyanins when compared to spray-drying, as they are thermosensitive compounds and due to the interaction between anthocyanin molecules and proteins used for encapsulation (sodium caseinate) [93]. [PERSON] et al. [94] investigated the beneficial effects of powdered _Iuglans regia_ L. produced by freeze-drying for antidiabetic properties when administered to diabetic rats for 28 days. The authors evaluated the potential of the plant in relation to its antidiabetic properties, in which it was able to reverse hyperglycemia, hypercholesterolemia, and liver and kidney damage related to diabetes mellitus [94].  
To produce functional powdered beverages, an alternative is the incorporation of soybean powder, which can produce a beverage with a high fiber content, shortening the transit time of the digestive system [95,96].  
Powdered fungi are also used to develop functional foods; mushrooms are known for their anticancer, hypolipidemic, and hypoglycemic properties [97]. Among its possible food applications, _Pleurotus_ spp. can generate an increase in dietary fiber content, improving intestinal functions, besides decreasing in vivo glycemic index [98].  
Lastly, the use of jackruit rind powder is considered an interesting solution for the partial replacement of flours for bread production, as it can generate a significant increase in both soluble and insoluble fibers, which favors intestinal regulation function, such as controlling diabetes and lowering cholesterol levels [99].