Advances in Food Biotechnology
, by Rai V, Ravishankar
- ISBN: 9781118864555 | 1118864557
- Cover: Hardcover
- Copyright: 12/21/2015
ADVANCES IN FOOD BIOTECHNOLOGY
The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.
Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics:
- GMOs and food security issues
- Applications of enzymes in food processing
- Fermentation technology
- Functional food and nutraceuticals
- Valorization of food waste
- Detection and control of foodborne pathogens
- Emerging techniques in food processing
Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology.
Also available from Wiley
Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients
Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada
ISBN: 978-1-118-46220-1
Fundamentals of Food Biotechnology, 2nd Edition
Byong H. Lee
ISBN: 978-1-118-38495-4
Dr Ravishankar Rai V is Professor at the Department of Studies in Microbiology, University of Mysore, India.
Contributors xxi
Preface xxvii
I GLOBAL FOOD SECURITY: ARE GMOS THE SOLUTION TO THE FOOD SECURITY ISSUE? 1
1 Biotechnological Approaches for Nutritionally Enhanced Food Crop Production 3
Kathleen L. Hefferon and Abdullah Makhzoum
1.1 Introduction 3
1.2 The Case for Biofortified Food 3
1.2.1 Biofortified Rice 4
1.2.2 Biofortified Maize and Cassava 4
1.2.3 Biofortified Wheat 5
1.2.4 Oilcrops Biofortified with Omega-3 Fatty Acids 5
1.3 Nutritionally Enhanced Feed Crops 6
1.4 Plants with Other Health Benefits 6
1.5 Biopharmaceuticals Produced in Plants 6
1.6 Genome Editing for Nutritionally Enhanced Plants 7
1.7 Epigenetics and Nutritionally Enhanced Plants 7
1.7.1 Epigenetics in Human Nutrition and Genetic Diseases 8
1.7.2 Epigenetic Approaches to Improving Crops for Human Health 8
1.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops 9
1.9 Conclusions 9
References 10
2 Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology 13
Camilla B. Hill, Daniel A. Dias, and Ute Roessner
2.1 Introduction 13
2.1.1 Metabolomics and Agriculture 13
2.1.2 Metabolomic Technologies 14
2.2 Metabolomics of Cereals for Food Production 16
2.2.1 Targeted Metabolomics 16
2.2.2 Untargeted Metabolomics 16
2.2.3 Safety Evaluation of Genetically Modified (GM) Crops 17
2.3 Metabolomics and its Application in the Production of Wine 18
2.3.1 In the Vineyard 18
2.3.2 Wine Fermentation 20
2.3.3 Wine Characterization 21
2.4 Final Remarks 23
Acknowledgements 23
References 23
3 Safety Assessment of Genetically Modified Foods 27
Gijs A. Kleter and Maryvon Y. Noordam
3.1 Introduction 27
3.2 Safety Assessment of GM-Crop-Derived Foods 28
3.3 Recurrent Items Addressed during the Food and Feed Safety Assessment 28
3.3.1 Molecular Characterization 29
3.3.2 Comparative Analysis of Agronomic, Phenotypic and Compositional Characteristics 30
3.3.3 Potential Toxicity 31
3.3.4 Potential Allergenicity 32
3.3.5 Nutritional Assessment 34
3.4 Outlook and Future Challenges 35
3.5 Conclusions 36
Acknowledgements 36
References 36
4 Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs 37
Andrea Galimberti, Anna Sandionigi, Antonia Bruno, Ilaria Bruni, Michela Barbuto, Maurizio Casiraghi, and Massimo Labra
4.1 Food Quality and Safety Assessment in the Era of Genomics 37
4.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs 38
4.3 Microbiological Composition of Foodstuffs 38
4.3.1 Fermentation 40
4.3.2 Biopreservation 41
4.3.3 Functionalization 42
4.4 Pathogenic Microorganisms and Food Spoilage 43
4.5 Towards a Molecular Identification of Food-Related Microorganisms 44
4.6 Towards a Standardized Molecular Identification of Food Raw Materials 45
4.6.1 From Molecular-Based Approaches to DNA Barcoding 45
4.6.2 Advantages and Limitations of Food DNA Barcoding in Food Traceability 48
4.6.3 DNA Barcoding and Food Traceability: An Overview 49
4.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome 50
4.8 Conclusions 51
References 51
5 Mass Spectrometry-Based Approaches in Food Safety 61
Pasquale Ferranti and Gianluca Picariello
5.1 Background 61
5.2 Instrumentation 61
5.3 Mass Spectrometry and Food Safety 63
5.4 Effects of Technological Processing 64
5.5 Microbiological Issues 65
5.6 Genetically Modified Organisms 65
5.7 Food Allergy 66
5.8 Food Metabolomics 67
5.9 Food Lipidomics 67
5.10 Current Challenges and Perspectives 68
References 68
6 Feeding the World: Are Biotechnologies the Solution? 71
Yves Bertheau
6.1 Introduction 71
6.2 Current Situation 72
6.2.1 Is the Diagnosis of World Population Growth Shared? 73
6.2.2 How Many People Can Our Earth Provide For? 74
6.2.3 Is There a Causal Relationship Between Increasing Population Growth and Food Needs? 74
6.2.4 Food as an Element of Speculation and Enrichment 76
6.3 Proposed Solutions 76
6.3.1 Common and General Solutions 77
6.3.2 Reduction of Losses along Supply Chains 78
6.3.3 Increase in the Cultivated Surfaces 80
6.3.4 Increase in Output 81
6.3.5 Biotechnologies to Nourish the World 85
6.4 Conclusion 94
References 95
II APPLICATION OF ENZYMES IN THE FOOD INDUSTRY 103
7 Application of Microbial Enzymes in the Food Industry 105
Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S. Pinheiro, and Igor Rodrigues de Almeida
7.1 Introduction 105
7.2 The Main Enzymes 106
7.2.1 Hydrolases (EC3) 106
7.2.2 Lyases (EC4) 108
7.2.3 Transferases (EC2) 109
7.3 Main Microorganism Producers of Enzymes 111
7.4 Marine Microbial Enzymes 115
7.5 Dairy Industry 116
7.6 Microbial Enzymes Applied in the Beverage Industry 118
7.6.1 Pectinases 119
7.7 Animal Feed 121
7.8 Targeting Microbial Enzymes of Industrial Interest 123
7.9 Mathematical Models for Enhanced Enzyme Production 124
Acknowledgements 124
References 125
8 Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses 133
A.M. Calderón de la Barca, A.R. Islas-Rubio, N.G. Heredia, and F. Cabrera-Chávez
8.1 Introduction 133
8.2 Foods for Special Dietary Uses 134
8.3 Wheat Constituents that may Trigger Adverse Reactions 134
8.4 Gluten Proteins: Role in Pathogenesis of Gluten-Related Disorders 135
8.5 Enzymatic Modification of Proteins 136
8.5.1 Hydrolysis of Gluten 137
8.5.2 Transamidation and Transpeptidation of Gluten Proteins 138
8.6 Polysaccharides and the Glucose Response 139
8.6.1 Polysaccharide Hydrolysis by Human Digestion 139
8.6.2 Glucose Response Depending on Food Matrices 140
8.7 Polysaccharide Enzymatic Modification 140
8.7.1 Saccharidases for Producing Resistant Starches 140
8.7.2 Enzyme Cyclization to Reduce Starch Digestion 141
8.8 Conclusions 141
References 141
9 Enzyme Immobilization and its Application in the Food Industry 145
Ahmad Homaei
9.1 Introduction 145
9.2 History of Enzyme Immobilization 145
9.3 Carrier Materials for Enzyme Immobilization 146
9.3.1 Biopolymers 146
9.3.2 Synthetic Polymers 146
9.3.3 Hydrogels 146
9.3.4 Inorganic Supports 147
9.3.5 Smart Polymers 147
9.3.6 Conducting Polymers 147
9.3.7 Gold Nanoparticles 147
9.3.8 Magnetic Nanoparticles 148
9.4 Enzyme Immobilization Techniques 148
9.4.1 Protein Adsorption 149
9.4.2 Covalent Binding 149
9.4.3 Physical Entrapment 151
9.4.4 Bioaffinity Interactions 152
9.4.5 Immobilized Multienzymes and Enzyme-Cell Co-Immobilizates 152
9.5 Commercialization and Use of Immobilized Enzymes in the Food Industry 153
9.5.1 Applications of Immobilized Protease 153
9.5.2 Applications of Immobilized Amino Acylase 155
9.5.3 Applications of Immobilized Glucose Isomerase 156
9.5.4 Applications of Immobilized Glucosidases Enzymes 156
9.5.5 Applications of Immobilized Enzymes in the Flavour Industry 158
9.6 Conclusions 159
References 159
10 Enzymes for Food and Beverage Industries: Current Situation, Challenges and Perspectives 165
Antonella Amore and Vincenza Faraco
10.1 Introduction 165
10.2 Application of Enzymes in Food and Beverage Industries 166
10.2.1 Glycoside Hydrolases 166
10.2.2 Pectinase 173
10.2.3 Proteases 173
10.2.4 Lipase 174
10.2.5 Laccase 176
10.2.6 Enzymes for Production of Functional Foods 177
10.3 Tools to Enhance Use of Food Enzymes 178
10.3.1 Production of Food Enzymes from Recombinant Microrganisms 178
10.3.2 Protein and Metabolic Engineering 179
10.3.3 Other Techniques to Enhance Enzymes for the Food Industry 181
10.4 Conclusions, Challenges and Perspectives 182
References 183
11 Enzymes Inhibitors: Food and Non-Food Impacts 191
Nana Akyaa Ackaah-Gyasi, Yi Zhang, and Benjamin K. Simpson
11.1 Introduction 191
11.2 Types of Enzyme Inhibitors 191
11.3 Sources of Enzyme Inhibitors 194
11.4 Isolation and Purification of some Naturally Occurring Enzyme Inhibitors 196
11.5 Mechanisms of Action 196
11.6 Food Uses of Enzyme Inhibitors 198
11.7 Health and Biomedical Uses of Inhibitors 200
11.8 Future of Enzyme Inhibitors 201
References 202
12 Proteases as a Tool in Food Biotechnology 207
Olga Luisa Tavano
12.1 Introduction 207
12.2 Protease Characteristics 207
12.3 Seeking a More Appropriate Protease 209
12.3.1 Finding the Best Source 210
12.3.2 Managing Protease Performance 211
12.4 Modifications in Functional and Sensorial Properties of Food Proteins 212
12.4.1 Functional Properties 212
12.4.2 Taste Modifications 213
12.5 Cheese-Making 213
12.6 Food Additives 214
12.7 Special Diets 214
12.7.1 Reduction of Food Protein Allergy 215
12.7.2 Liberation of Bioactive Peptides 216
12.8 Conclusion 217
References 217
III RECENT ADVANCES IN FERMENTATION TECHNOLOGY 221
13 Application of Metabolic Engineering in Industrial Fermentative Process 223
Mahbuba Rahman
13.1 Introduction 223
13.2 Metabolic Engineering Strategies for Microbial Strain Improvement 224
13.3 Stages and Tools of Metabolic Engineering 225
13.3.1 Synthesis 225
13.3.2 Analysis 226
13.4 Applications of Metabolic Engineering in Fermentation-Based Food Industries 229
13.5 Yeasts 232
13.5.1 Alcoholic beverages 232
13.5.2 Baker’s Yeast 234
13.5.3 Xylitol 235
13.5.4 Isoprenoids 235
13.5.5 Food Supplement Iron 235
13.6 Bacteria 235
13.6.1 Lactic Acid Bacteria (LAB) 235
13.6.2 Escherichia Coli 238
13.7 Perspectives 239
References 240
14 Isolation and Selection of Conventional and Non-Conventional Fermentative Yeasts 243
João Simões and Ana Catarina Gomes
14.1 Introduction 243
14.2 Microorganism Relevance in Wine Production 244
14.3 Methods to Recover Fermentative Yeasts 247
14.4 Identification of Fermentative Species 248
14.5 Strain Identification 249
14.6 Fermentative Yeast Phenotypic Characterization 249
14.7 Yeast Improvement Strategies 251
14.7.1 Production and Selection of Non-GMO Yeasts 251
14.7.2 Production of GMO Yeasts 253
14.8 From the Genome to Phenotype 254
14.8.1 Quantitative Trait Loci (QTL) 255
14.8.2 Selective Genotyping 255
14.8.3 Association Mapping 255
14.8.4 High-Resolution QTL Mapping 256
14.9 Future Perspectives and Challenges 256
References 257
15 Multifunctional Lactic Acid Bacteria Cultures to Improve Quality and Nutritional Benefits in Dairy Products 263
Domenico Carminati, Aurora Meucci, Flavio Tidona, Miriam Zago, and Giorgio Giraffa
15.1 Lactic Acid Bacteria: Ecology, Taxonomy and Metabolic Activities 263
15.2 Role of LAB in Dairy Products 265
15.2.1 LAB as Dominant Microbiota in Dairy Products 265
15.2.2 LAB as Functional Cultures 267
15.3 LAB Selection and Improvement 268
15.3.1 Classical Selection and Characterization 268
15.3.2 Genomic and Metagenomic Selection 270
15.3.3 Metabolic Engineering: LAB as ‘Cell Factories’ 270
15.3.4 Exploitation of GMOs and Major Concerns 271
15.4 Final Remarks 271
References 272
16 New Biotechnological Approaches in Sourdough Bread Production Regarding Starter Culture Applications 277
Stavros Plessas, Ioanna Mantzourani, Argyro Bekatorou, Athanasios Alexopoulos, and Eugenia Bezirtzoglou
16.1 Introduction 277
16.2 Effect of Sourdough on Product Quality 278
16.2.1 Effect on Textural and Sensory Properties 278
16.2.2 Influence on Nutritional Value 278
16.3 Application of Starter Cultures for Sourdough Bread-Making 278
16.3.1 Lactic Acid Bacteria (LAB) as Sourdough Starter Cultures 278
16.3.2 Mixed Sourdough Starter Cultures 279
16.3.3 Novel Sourdough Starter Cultures 280
16.3.4 Enzymes in Sourdough Bread Production 281
16.3.5 Immobilized Starter Cultures in Sourdough Bread Production 282
16.3.6 Application of Sourdough for Gluten-Free Bread Production 282
References 283
17 New Biotechnologies for Wine Fermentation and Ageing 287
Antonio Morata and José A. Suárez-Lepe
17.1 The Return of Non-Saccharomyces Yeasts to Oenology 287
17.2 Influence of Yeasts on Wine Ageing 295
17.2.1 Emerging Technologies for Controlling Microorganisms in Grapes and Wines 295
17.2.2 Systems Biology and Metabolomics in the Selection of S. cerevisiae and Non-Saccharomyces Strains for Wine Production 295
17.2.3 Biogenic Amine Production by S. cerevisiae and Non-Saccharomyces Yeasts: Detection and Control Methods 296
17.2.4 Use of Non-Traditional Fining Agents and their Impact on Wine Attributes 296
17.3 Future Possibilities 296
17.4 Conclusions 297
References 297
18 Yeast Biotechnology 303
Julie Kellershohn and Inge Russell
18.1 The Market for Yeast and Yeast Products 303
18.2 The Baking Industry 303
18.3 Brewing and Distilling Yeast Developments 304
18.4 Sake Yeast Developments 305
18.5 Wine Production and the Creation of Engineered Malolactic Yeast (ML01) 305
18.6 Food Yeast 305
18.6.1 Mineral-Enriched Yeast 305
18.6.2 Yeast Byproducts 306
18.7 Soy Sauce Fermentation 306
18.8 Chymosin for Cheese Production 306
18.9 Flavour Compounds Produced Using Yeast 307
18.10 Carotenoids from Yeast 307
18.11 Saccharomyces Yeast in Non-Food Developments 307
18.12 The Synthetic Yeast Project 307
18.13 The Future 308
References 308
IV FUNCTIONAL FOODS AND NUTRACEUTICALS: NUTRITION, HEALTH AND SAFETY ASPECTS 311
19 Bioencapsulation Technologies for Incorporating Bioactive Components into Functional Foods 313
Kasipathy Kailasapathy
19.1 Health and Functional Foods 313
19.2 Need for Encapsulation 313
19.3 Bioencapsulation Techniques for Administration and Delivery of Bioactive Components 314
19.3.1 Encapsulates 314
19.3.2 Structured Delivery Systems 314
19.3.3 Encapsulation Techniques 315
19.4 Applications: Encapsulation and Controlled Release of Biofunctional Ingredients in Functional Foods: Selected Examples 320
19.4.1 Fish Oils 320
19.4.2 Anti-Oxidants, Pigments and Vitamins 321
19.4.3 Bioactive Oils 325
19.4.4 Antimicrobial Bioactive Agents 326
19.5 Conclusion and Future Trends 328
References 329
20 Gut Microbiota and Polyphenols: A Strict Connection Enhancing Human Health 335
Filomena Nazzaro, Florinda Fratianni, and Antonio d’Acierno
20.1 State of the Art 335
20.2 Polyphenols 337
20.2.1 Flavonols 337
20.2.2 Flavanones 338
20.2.3 Flavan-3-ols and Procyanidins 338
20.2.4 Isoflavones 339
20.2.5 Non-Flavonoid Phenolics 339
20.2.6 Lignans 339
20.2.7 Hydroxycinnamates 339
20.2.8 Stilbenes 340
20.2.9 Benzoic Acids, Benzoates and Benzoic Acid Esters 340
20.3 Gut Metabotypes and Polyphenols 340
20.4 Influence of Phenolic Compounds on Microbiota Composition 343
20.5 Interaction between Specific Probiotics, Microbiota and Vegetal Sources 344
20.6 Conclusions 345
References 345
21 Improving Probiotics for Functional Foods 351
Lorena Ruiz, Miguel Gueimonde, Patricia Ruas-Madiedo, Abelardo Margolles, and Borja Sánchez
21.1 Introduction 351
21.2 Technological Factors 352
21.2.1 Strain Production Conditions, Freezing and Drying 352
21.2.2 Food Manufacturing Conditions and Final Product Composition 352
21.2.3 Food Matrix Components and Other Microorganisms 353
21.3 Physiological Factors 353
21.3.1 Acid pH 353
21.3.2 Intestinal Enzymes 354
21.3.3 Bile 354
21.4 Improving Probiotic Strains I: Strain Selection 354
21.5 Improving Probiotic Strains II: Stress Adaptation 355
21.6 Improving Probiotic Strains III: Strain Production and Food Design 357
21.6.1 Strain Production 357
21.6.2 Food Design 359
21.7 Improving Probiotic Strains IV: Gene Modification 360
21.8 Conclusions and Perspectives 361
Acknowledgements 362
References 362
22 Production of Single-Cell Oil Containing Omega-3 and Omega-6 Fatty Acids 369
Kianoush Khosravi-Darani, Paliz Koohy-Kamaly, Houshang Nikoopour, and Seyedeh Zeinab Asadi
22.1 Introduction 369
22.2 Biochemistry of SCO 370
22.3 Microorganisms Producing SCO 370
22.3.1 Mortierella and M. Alpina 370
22.4 Systems of Cultivation 371
22.4.1 Solid-State Fermentation for SCO Production 371
22.4.2 Submerged Fermentation Systems for SCO Production 373
22.5 Commercial Production of SCO 373
22.5.1 Commercial Production of ARA-Rich SCO 373
22.5.2 Commercial Production of Docosahexaenoic Acid-Rich SCO 374
22.6 Recovery and Purification of PUFA from SCO 375
22.6.1 Safety of PUFA Consumption 375
22.6.2 Microencapsulation of PUFA 375
22.6.3 Metabolic Engineering of PUFA Production 376
22.7 Conclusion 376
References 377
23 Biotechnological Production of Oligosaccharides: Advances and Challenges 381
Diana B. Muñiz-Márquez, Juan C. Contreras, Raúl Rodríguez, Solange I. Mussatto, José A. Teixeira, and Cristóbal N. Aguilar
23.1 Introduction 381
23.2 Beneficial Effects of Oligosaccharides 381
23.2.1 Stimulating Effect on Activity of Probiotic Microorganisms 382
23.2.2 Cancer Prevention or Therapy 382
23.2.3 Decreased Levels of Cholesterol and Triglycerides 383
23.3 Types of Oligosaccharides 383
23.3.1 Fructooligosaccharides (FOS) 383
23.3.2 Galactooligosaccharides (GOS) 384
23.3.3 Xylooligosaccharides (XOS) 384
23.3.4 Isomaltooligosaccharides (IMOS) 385
23.3.5 Inulins 385
23.3.6 Pectic Oligosaccharides (POS) 385
23.4 Other Enzymes used for the Biosynthesis of Oligosaccharides 385
23.4.1 Glycosidases (GH) 385
23.4.2 Glycosyltransferases (GTs) 386
23.5 Microbial Production of Prebiotic Oligosaccharides 386
23.6 Yeast Strains used in Galactooligosaccharide Production from Lactose 386
23.7 Analysis of Oligosaccharides 386
23.7.1 Thin-Layer Chromatography (TLC) 386
23.7.2 High-Performance Liquid Chromatography (HPLC) 387
23.7.3 Gas Chromatography (GC) 387
23.7.4 Liquid Chromatography Mass Spectrometry (LC-MS) 387
23.7.5 MALDI-TOF-MS Analysis 387
23.8 New Approaches for Purification of Oligosaccharides 387
23.8.1 Gel Chromatography 387
23.8.2 Ethanol Precipitation 387
23.8.3 Membrane-Based Techniques 387
23.8.4 Nanofiltration 388
23.8.5 Electrofiltration 388
23.8.6 Ultrafiltration 388
23.9 Emerging Trends in the Production of Novel Oligosaccharides 388
23.9.1 Gentiooligosaccharides (GeOS) 388
23.9.2 Glucooligosaccharides (GluOS) 388
23.10 Concluding Remarks 388
Acknowledgements 388
References 388
V VALORIZATION OF FOOD WASTE USING BIOTECHNOLOGY 393
24 Biotechnological Exploitation of Brewery Solid Wastes for Recovery or Production of Value-Added Products 395
Argyro Bekatorou, Stavros Plessas, and Ioanna Mantzourani
24.1 Introduction 395
24.2 Generation and Physicochemical Characteristics of Brewery Solid Wastes 397
24.3 Value-Added Bio-Products from Brewery Solid Wastes 399
24.3.1 SCP and Enriched Animal Feeds 399
24.3.2 Functional Food Ingredients 400
24.3.3 Multi-Purpose Yeast Extracts 405
24.3.4 Organic Acids 406
24.3.5 Microbial Polymers 407
24.3.6 Biosorbent Materials 407
24.3.7 Immobilized Cell Biocatalysts 408
24.4 Conclusions 408
References 409
25 Value-Added Utilization of Agro-Industrial Residues 415
Sigrid Kusch, Chibuike C. Udenigwe, Cristina Cavinato, Marco Gottardo, and Federico Micolucci
25.1 Introduction 415
25.2 Occurrence and Characteristics of Food Waste 417
25.2.1 Categories and Scales of Agro-Industrial Byproducts 417
25.2.2 Main Material Characteristics and Key Constituents, and Effects on Possible Valorization 418
25.3 Current and Emerging Food Waste Valorization Strategies 419
25.3.1 First-Generation Valorization Options 419
25.3.2 Second-Generation Valorization of Agro-Industrial Residues 421
25.4 A Spotlight on Functional Foods 421
25.4.1 From Byproducts to Functional Ingredients 421
25.4.2 Functional Components of Food Byproducts 422
25.4.3 Prospects and Challenges of using Food Byproducts as Functional Foods 423
25.5 Concluding Remarks 424
References 424
26 Cascaded Valorization of Food Waste using Bioconversions as Core Processes 427
Linsey Garcia-Gonzalez, Sebastiaan Bijttebier, Stefan Voorspoels, Maarten Uyttebroek, Kathy Elst, Winnie Dejonghe, Yamini Satyawali, Deepak Pant, Karolien Vanbroekhoven, and Heleen De Wever
26.1 Food Waste: Tomorrow’s Raw Materials? 427
26.2 Characterization of Biomass on a Molecular Level 428
26.3 Extraction of High-Value Compounds 430
26.4 Bioconversions of Food Waste using Enzyme Technology 431
26.5 Bioconversions of Food Waste using Fermentation Technology 433
26.6 Electricity Generation using Microbial Fuel Cells 434
26.7 Conclusions 436
Acknowledgements 436
References 437
27 Potential of Fruits Processing Wastes for Fungal Production of Multi-Enzymes Complexes 443
A.B. Díaz, I. Caro, I. de Ory, and A. Blandino
27.1 Food Processing Wastes as Substrates for SSF 443
27.2 Hydrolytic Enzymes Production from Fruit-Processing Wastes 445
27.3 SSF on Fruit-Processing Wastes in Bioreactors 447
27.4 Application of Hydrolytic Multi-Enzyme Complexes 449
27.5 Use of Enzyme Immobilization Strategies 450
27.6 Conclusions 451
References 451
VI FOOD SAFETY: DETECTION AND CONTROL OF FOOD-BORNE PATHOGENS 455
28 Emergent Strategies for Detection and Control of Biofilms in Food Processing Environments 457
Heidy M.W. den Besten, Yichen Ding, Tjakko Abee, and Liang Yang
28.1 Introduction 457
28.2 Biofilm-Associated Problems in Food Processing Environments 457
28.3 Biofilm Formation Mechanisms of Major Food Pathogens 457
28.4 Mechanisms of Biofilm Resistance 460
28.4.1 Resistance Mechanisms of Monospecies Biofilms 460
28.4.2 Resistance Mechanisms of Multiple Species Biofilms 461
28.5 Novel Approaches for Biofilm Detection 461
28.5.1 Diagnosis of VBNC Biofilm Cells 461
28.5.2 Real-Time Biofilm Monitoring Tools 462
28.6 Biofilm Control Strategies in Food Industry 462
28.6.1 Antifouling Surface Coatings 462
28.6.2 Cleaning and Disinfectant Treatment 463
28.6.3 Phage Treatment 464
28.6.4 Interference of Cell-to-Cell Communications 465
28.6.5 Biofilm dispersal 466
28.7 Conclusions 466
Acknowledgements 466
References 466
29 Molecular Methods for the Detection and Characterization of Food-Borne Pathogens 471
Gulam Rusul and Li-Oon Chuah
29.1 Introduction 471
29.2 Molecular Detection and Identification of Food-Borne Pathogens 472
29.2.1 Nucleic Acid Hybridization 472
29.2.2 Polymerase Chain Amplification 475
29.2.3 Sequencing-Based Identification Methods 479
29.2.4 Non-Nucleic Acid-Based Methods 482
29.2.5 Single-Cell Analysis 482
29.3 Molecular Typing Techniques 483
29.3.1 Ribotyping 483
29.3.2 Restriction Enzyme Analysis (REA) 484
29.3.3 PCR-Based Typing Methods 484
29.3.4 DNA Sequencing-Based Typing Methods 486
29.4 Criteria to Consider when Choosing a Method 486
29.5 Sample Preparation for the Detection of Food-Borne Pathogens 487
29.6 Conclusions 487
References 488
30 Non-Thermal Food Preservation: Control of Food-Borne Pathogens through Active Food Packaging and Nanotechnology 499
Paula Judith Perez Espitia and Rejane Andrade Batista
30.1 Introduction 499
30.2 Polymeric Matrixes and Methods of Food Packaging 500
30.2.1 Casting Method 501
30.2.2 Extrusion 502
30.3 Controlling Food-Borne Pathogens through Active Food Packaging 504
30.4 Nanotechnology for Antimicrobial Food Packaging 506
30.5 Safety Issues 506
Acknowledgements 508
References 508
31 Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods 511
Myrto-Panagiota Zacharof
31.1 Introduction 511
31.2 Bacteriocin Uses and Demands of a Knowledge-Driven Economy 511
31.3 Strategies for Advantageous Production of Bacteriocins 512
31.3.1 Physicochemical Conditions Optimization 512
31.3.2 Recovery Strategies Development 515
31.4 Synergistic Action of Bacteriocins for Enhanced Activity 517
31.4.1 Physical Means of Treatment 517
31.4.2 Chemicals Means of Treatment 517
31.5 Application of Bacteriocins in Foods: Examples and Case Studies 519
31.6 Conclusions 521
References 521
32 The Role of Phages in Food-Borne Pathogen Detection 527
Eoghan Nevin, Aidan Coffey, and Jim O’Mahony
32.1 Introduction 527
32.2 Methods of Phage Detection 527
32.2.1 Reporter Phage Systems 527
32.2.2 Indicator Phage Systems 529
32.2.3 Phage-Based Biosensors 529
32.3 Food-Borne Pathogens Detected by Phage Assays 530
32.3.1 E. coli O157 530
32.3.2 Listeria Monocytogenes 531
32.3.3 Norovirus 532
32.4 Surface Plasmon Resonance and Phages 533
32.5 Practicalities of Future Phage Use 533
32.5.1 Advantages and Drawbacks of Phage-Based Detection 533
32.5.2 The Future of Phage-Based Detection 534
Acknowledgements 535
References 535
VII EMERGING TECHNIQUES IN FOOD PROCESSING 539
33 Applications of Micro- and Nanofluidics in the Food Industry 541
Fabrizio Sarghini
33.1 Introduction 541
33.2 Physical Bases of Microfluidics 542
33.2.1 Drops in Microfluidic Devices 542
33.2.2 Electrokinetics 544
33.3 Applications 545
33.3.1 Microfluidics for Food Safety and Analysis 546
33.3.2 Microencapsulation, Food Emulsions and Active Compounds Controlled Release 546
33.4 Basic Microfluidic Devices for Food Analysis and Food Processing 548
33.4.1 Micropumps 548
33.4.2 Micromixers 549
33.4.3 Microvalves 551
33.4.4 Detection Systems 551
33.4.5 Devices for Droplet and Microcapsule Generation 552
33.5 Perspectives and Challenges 559
References 560
34 Atmospheric-Pressure Non-Thermal Plasma Decontamination of Foods 565
N.N. Misra, Annalisa Segat, and P.J. Cullen
34.1 Introduction 565
34.2 NTP Fundamentals 566
34.2.1 Plasma Physics and Chemistry 566
34.2.2 Plasma Sources 567
34.3 Plasma–Microbiological Interactions 568
34.4 Plasma–Food Interactions 569
34.4.1 Plant-Based Foods 569
34.4.2 Animal-Based Foods 570
34.5 Challenges in NTP Processing of Foods 571
34.6 Conclusions and Future Trends 572
34.7 Acknowledgement 572
References 572
35 Electrochemical Processes During High-Voltage Electric Pulses and their Importance in Food Processing Technology 575
Gintautas Saulis, Raminta Rodaitė-Riševičienė, Viktorija SkaidrutėDainauskaitė, and Rita Saulė
35.1 Introduction 575
35.2 Theoretical Background 576
35.2.1 Primary Cathodic Half-Reactions 576
35.2.2 Primary Anodic Half-Reactions 576
35.2.3 Secondary Chemical Reactions 577
35.3 Consequences of Electrochemical Processes 578
35.3.1 Gas Evolution 578
35.3.2 Reduction of Cell Viability 578
35.3.3 pH Changes 579
35.3.4 Release of the Metal Ions from the Electrode 582
35.3.5 Influence of Metal Ions on the Biochemical Reactions 583
35.3.6 ROS Generation 583
35.3.7 Complexation of Metal Ions Released with Molecules Present in the Solution 584
35.3.8 Conductivity Changes 585
35.3.9 Increase in the Roughness of the Electrode Surface 585
35.3.10 Quenching of Fluorescence 585
35.4 Methods of Reducing Electrochemical Reaction Intensity and Reaction Consequences 586
35.5 Conclusion 587
Acknowledgements 587
References 587
36 Microencapsulation in Food Biotechnology by a Spray-Drying Process 593
Berta N. Estevinho and Fernando Rocha
36.1 Introduction 593
36.2 Microencapsulation in Food Biotechnology 594
36.2.1 Probiotics 594
36.2.2 Flavours 595
36.2.3 Lipids 596
36.2.4 Anti-Oxidants 596
36.2.5 Vitamins 597
36.2.6 Enzymes 597
36.2.7 Dyes 598
36.2.8 Stabilizers 598
36.2.9 Summary 598
36.3 Microencapsulation Concepts 599
36.3.1 Encapsulating Agents 599
36.3.2 Microencapsulation Techniques 599
36.4 Spray-Drying Process 600
36.5 Kinetic Mechanisms of Controlled Release 602
36.6 Conclusions 603
Acknowledgements 603
References 603
37 Nanofibre Encapsulation of Active Ingredients and their Controlled Release 607
Filiz Altay and Nagihan Okutan
37.1 Introduction 607
37.2 Encapsulation by Electrospinning 609
37.3 Applications of Electrospun Nanofibre-Encapsulated Ingredients 611
37.4 Controlled Release from Nanofibres 611
37.5 Conclusion and Future Trends 614
Acknowledgements 614
References 614
38 Applications of Nanobiotechnology in the Food Industry 617
Jamuna Bai Aswathanarayan and Ravishankar Rai V.
38.1 Introduction 617
38.2 Nanobiotechnology in Food Packaging: Improved, Intelligent and Active Packaging 618
38.2.1 Improved Food Packaging 619
38.2.2 Active Packaging 620
38.2.3 Intelligent Packaging 622
38.2.4 Nanocoatings in Food Packaging 622
38.3 Nanotechnology for Delivery of Bioactives and Nutraceuticals 623
38.3.1 Nanoencapsulation Methods 623
38.3.2 Application of Nanoencapsulation Techniques in Food Processing 623
38.4 Nanobiosensors: Detection of Food-Relevant Analytes 625
38.4.1 Detection of Food-Borne Pathogens 626
38.4.2 Detection of Contaminants 628
38.4.3 Detection of Allergens 628
38.4.4 Predicting Shelf Life 629
38.4.5 Food Traceability 629
38.5 Safety and Regulatory Aspects of Nanotechnology Applications 630
38.6 Conclusion 630
References 630
39 Recent Advances in and Applications of Encapsulated Microbial and Non-Microbial Active Agents in Food and Beverage Manufacture 635
Viktor Nedovic,ě Branko Bugarski, Fani Mantzouridou, Adamantini Paraskevopoulou, Eleni Naziri, Thomas Koupantsis, Kata Trifkovic ě, Ivana Drvenica, Bojana Balanč, and Verica Ðord̵evic ě
39.1 Introduction 635
39.2 Microbial Food Culture Encapsulation as a Biotechnological Process Tool 636
39.3 Encapsulation for Enhanced In Vivo Bioactive Compound Bioavailability and Improved Aroma 637
39.4 Food-Specific Materials and Methods/Techniques for Encapsulation 642
39.4.1 Proteins as Materials for Encapsulation 642
39.4.2 Lipids as Materials for Encapsulation 644
39.4.3 Carbohydrates as Materials for Encapsulation 646
39.4.4 Other Materials for Encapsulation/Immobilization 648
39.5 Examples of Encapsulated Cell Technology in Fermentation Processes 649
39.5.1 Beer Fermentation 649
39.5.2 Wine Fermentation 651
39.5.3 Cider Fermentation 654
39.5.4 Dairy Fermentation 654
39.5.5 Meat Fermentation 655
39.6 Examples of Immobilized Cell Technology in Microbial Production of High-Value Food Ingredients 655
39.6.1 Production of Vitamins 656
39.6.2 Production of Carotenoids 657
39.6.3 Production of Organic Acids 657
39.6.4 Production of Amino Acids 659
39.7 Examples of Encapsulated Cells/Bioactives in Production of Functional Food Products 659
39.7.1 Yogurt 659
39.7.2 Cheese 660
39.7.3 Ice Cream 660
39.7.4 Other Products 660
39.7.5 Commercial Products 661
39.8 Trends in Encapsulation 661
39.8.1 Co-Encapsulating Different Core Materials 661
39.8.2 Case Studies 664
39.9 Future Perspectives 665
Acknowledgements 665
References 666
40 Thermal Processing of Food 681
S. K. Pankaj
40.1 Introduction 681
40.1.1 Canning Operations 681
40.1.2 Thermobacteriology Terms 682
40.2 Cooking Criteria 684
40.3 Retorts 684
40.4 Control Systems 685
40.4.1 Temperature Measurement 685
40.4.2 Pressure Measurement 686
40.5 Process Evaluation 687
40.5.1 Determination of Target Microbe in the Product 687
40.5.2 Determining the Uniformity of Thermal Cycle in the Retorts 687
40.5.3 Determination of Heat Transfer in the Product 687
40.5.4 Theoretical Process 688
40.5.5 Validation of Theoretical Process 688
40.6 On-Line Retort Control 689
40.7 Novel Technologies 689
40.7.1 Radio-Frequency Heating 689
40.7.2 Microwave Heating 690
40.7.3 Infrared Heating 690
40.7.4 Ohmic Heating 691
40.8 Future Trends 691
References 692
Index 693
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