Advances in Food Biotechnology

ABOUT THE EDITOR Dr Ravishankar Rai V. is Professor at the Department of Studies in Microbiology, University of Mysore, India.

• Contributors xxi Preface xxviiI GLOBAL FOOD SECURITY: ARE GMOS THE SOLUTION TO THE FOOD SECURITY ISSUE? 11 Biotechnological Approaches for Nutritionally Enhanced Food Crop Production 3Kathleen L. Hefferon and Abdullah Makhzoum1.1 Introduction 31.2 The Case for Biofortified Food 31.3 Nutritionally Enhanced Feed Crops 61.4 Plants with Other Health Benefits 61.5 Biopharmaceuticals Produced in Plants 61.6 Genome Editing for Nutritionally Enhanced Plants 71.7 Epigenetics and Nutritionally Enhanced Plants 71.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops 91.9 Conclusions 9References 102 Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology 13Camilla B. Hill, Daniel A. Dias, and Ute Roessner2.1 Introduction 132.2 Metabolomics of Cereals for Food Production 162.3 Metabolomics and its Application in the Production of Wine 182.4 Final Remarks 23Acknowledgements 23References 233 Safety Assessment of Genetically Modified Foods 27Gijs A. Kleter and Maryvon Y. Noordam3.1 Introduction 273.2 Safety Assessment of GM-Crop-Derived Foods 283.3 Recurrent Items Addressed during the Food and Feed Safety Assessment 283.4 Outlook and Future Challenges 353.5 Conclusions 36Acknowledgements 36References 364 Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs 37Andrea Galimberti, Anna Sandionigi, Antonia Bruno, Ilaria Bruni, Michela Barbuto, Maurizio Casiraghi, and Massimo Labra4.1 Food Quality and Safety Assessment in the Era of Genomics 374.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs 384.3 Microbiological Composition of Foodstuffs 384.4 Pathogenic Microorganisms and Food Spoilage 434.5 Towards a Molecular Identification of Food-Related Microorganisms 444.6 Towards a Standardized Molecular Identification of Food Raw Materials 454.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome 504.8 Conclusions 51References 515 Mass Spectrometry-Based Approaches in Food Safety 61Pasquale Ferranti and Gianluca Picariello5.1 Background 615.2 Instrumentation 615.3 Mass Spectrometry and Food Safety 635.4 Effects of Technological Processing 645.5 Microbiological Issues 655.6 Genetically Modified Organisms 655.7 Food Allergy 665.8 Food Metabolomics 675.9 Food Lipidomics 675.10 Current Challenges and Perspectives 68References 686 Feeding the World: Are Biotechnologies the Solution? 71Yves Bertheau6.1 Introduction 716.2 Current Situation 726.3 Proposed Solutions 766.4 Conclusion 94References 95II APPLICATION OF ENZYMES IN THE FOOD INDUSTRY 1037 Application of Microbial Enzymes in the Food Industry 105Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S. Pinheiro, and Igor Rodrigues de Almeida7.1 Introduction 1057.2 The Main Enzymes 1067.3 Main Microorganism Producers of Enzymes 1117.4 Marine Microbial Enzymes 1157.5 Dairy Industry 1167.6 Microbial Enzymes Applied in the Beverage Industry 1187.7 Animal Feed 1217.8 Targeting Microbial Enzymes of Industrial Interest 1237.9 Mathematical Models for Enhanced Enzyme Production 124Acknowledgements 124References 1258 Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses 133A.M. Calderón de la Barca, A.R. Islas-Rubio, N.G. Heredia, and F. Cabrera-Chávez8.1 Introduction 1338.2 Foods for Special Dietary Uses 1348.3 Wheat Constituents that may Trigger Adverse Reactions 1348.4 Gluten Proteins: Role in Pathogenesis of Gluten-Related Disorders 1358.5 Enzymatic Modification of Proteins 1368.6 Polysaccharides and the Glucose Response 1398.7 Polysaccharide Enzymatic Modification 1408.8 Conclusions 141References 1419 Enzyme Immobilization and its Application in the Food Industry 145Ahmad Homaei9.1 Introduction 1459.2 History of Enzyme Immobilization 1459.3 Carrier Materials for Enzyme Immobilization 1469.4 Enzyme Immobilization Techniques 1489.5 Commercialization and Use of Immobilized Enzymes in the Food Industry 1539.6 Conclusions 159References 15910 Enzymes for Food and Beverage Industries: Current Situation, Challenges and Perspectives 165Antonella Amore and Vincenza Faraco10.1 Introduction 16510.2 Application of Enzymes in Food and Beverage Industries 16610.3 Tools to Enhance Use of Food Enzymes 17810.4 Conclusions, Challenges and Perspectives 182References 18311 Enzymes Inhibitors: Food and Non-Food Impacts 191Nana Akyaa Ackaah-Gyasi, Yi Zhang, and Benjamin K. Simpson11.1 Introduction 19111.2 Types of Enzyme Inhibitors 19111.3 Sources of Enzyme Inhibitors 19411.4 Isolation and Purification of some Naturally Occurring Enzyme Inhibitors 19611.5 Mechanisms of Action 19611.6 Food Uses of Enzyme Inhibitors 19811.7 Health and Biomedical Uses of Inhibitors 20011.8 Future of Enzyme Inhibitors 201References 20212 Proteases as a Tool in Food Biotechnology 207Olga Luisa Tavano12.1 Introduction 20712.2 Protease Characteristics 20712.3 Seeking a More Appropriate Protease 20912.4 Modifications in Functional and Sensorial Properties of Food Proteins 21212.5 Cheese-Making 21312.6 Food Additives 21412.7 Special Diets 21412.8 Conclusion 217References 217III RECENT ADVANCES IN FERMENTATION TECHNOLOGY 22113 Application of Metabolic Engineering in Industrial Fermentative Process 223Mahbuba Rahman13.1 Introduction 22313.2 Metabolic Engineering Strategies for Microbial Strain Improvement 22413.3 Stages and Tools of Metabolic Engineering 22513.4 Applications of Metabolic Engineering in Fermentation-Based Food Industries 22913.5 Yeasts 23213.6 Bacteria 23513.7 Perspectives 239References 24014 Isolation and Selection of Conventional and Non-Conventional Fermentative Yeasts 243João Simões and Ana Catarina Gomes14.1 Introduction 24314.2 Microorganism Relevance in Wine Production 24414.3 Methods to Recover Fermentative Yeasts 24714.4 Identification of Fermentative Species 24814.5 Strain Identification 24914.6 Fermentative Yeast Phenotypic Characterization 24914.7 Yeast Improvement Strategies 25114.8 From the Genome to Phenotype 25414.9 Future Perspectives and Challenges 256References 25715 Multifunctional Lactic Acid Bacteria Cultures to Improve Quality and Nutritional Benefits in Dairy Products 263Domenico Carminati, Aurora Meucci, Flavio Tidona, Miriam Zago, and Giorgio Giraffa15.1 Lactic Acid Bacteria: Ecology, Taxonomy and Metabolic Activities 26315.2 Role of LAB in Dairy Products 26515.3 LAB Selection and Improvement 26815.4 Final Remarks 271References 27216 New Biotechnological Approaches in Sourdough Bread Production Regarding Starter Culture Applications 277Stavros Plessas, Ioanna Mantzourani, Argyro Bekatorou, Athanasios Alexopoulos, and Eugenia Bezirtzoglou16.1 Introduction 27716.2 Effect of Sourdough on Product Quality 27816.3 Application of Starter Cultures for Sourdough Bread-Making 278References 28317 New Biotechnologies for Wine Fermentation and Ageing 287Antonio Morata and José A. Suárez-Lepe17.1 The Return of Non-Saccharomyces Yeasts to Oenology 28717.2 Influence of Yeasts on Wine Ageing 29517.3 Future Possibilities 29617.4 Conclusions 297References 29718 Yeast Biotechnology 303Julie Kellershohn and Inge Russell18.1 The Market for Yeast and Yeast Products 30318.2 The Baking Industry 30318.3 Brewing and Distilling Yeast Developments 30418.4 Sake Yeast Developments 30518.5 Wine Production and the Creation of Engineered Malolactic Yeast (ML01) 30518.6 Food Yeast 30518.7 Soy Sauce Fermentation 30618.8 Chymosin for Cheese Production 30618.9 Flavour Compounds Produced Using Yeast 30718.10 Carotenoids from Yeast 30718.11 Saccharomyces Yeast in Non-Food Developments 30718.12 The Synthetic Yeast Project 30718.13 The Future 308References 308IV FUNCTIONAL FOODS AND NUTRACEUTICALS: NUTRITION, HEALTH AND SAFETY ASPECTS 31119 Bioencapsulation Technologies for Incorporating Bioactive Components into Functional Foods 313Kasipathy Kailasapathy19.1 Health and Functional Foods 31319.2 Need for Encapsulation 31319.3 Bioencapsulation Techniques for Administration and Delivery of Bioactive Components 31419.4 Applications: Encapsulation and Controlled Release of Biofunctional Ingredients in Functional Foods: Selected Examples 32019.5 Conclusion and Future Trends 328References 32920 Gut Microbiota and Polyphenols: A Strict Connection Enhancing Human Health 335Filomena Nazzaro, Florinda Fratianni, and Antonio d’Acierno20.1 State of the Art 33520.2 Polyphenols 33720.3 Gut Metabotypes and Polyphenols 34020.4 Influence of Phenolic Compounds on Microbiota Composition 34320.5 Interaction between Specific Probiotics, Microbiota and Vegetal Sources 34420.6 Conclusions 345References 34521 Improving Probiotics for Functional Foods 351Lorena Ruiz, Miguel Gueimonde, Patricia Ruas-Madiedo, Abelardo Margolles, and Borja Sánchez21.1 Introduction 35121.2 Technological Factors 35221.3 Physiological Factors 35321.4 Improving Probiotic Strains I: Strain Selection 35421.5 Improving Probiotic Strains II: Stress Adaptation 35521.6 Improving Probiotic Strains III: Strain Production and Food Design 35721.7 Improving Probiotic Strains IV: Gene Modification 36021.8 Conclusions and Perspectives 361Acknowledgements 362References 36222 Production of Single-Cell Oil Containing Omega-3 and Omega-6 Fatty Acids 369Kianoush Khosravi-Darani, Paliz Koohy-Kamaly, Houshang Nikoopour, and Seyedeh Zeinab Asadi22.1 Introduction 36922.2 Biochemistry of SCO 37022.3 Microorganisms Producing SCO 37022.4 Systems of Cultivation 37122.5 Commercial Production of SCO 37322.6 Recovery and Purification of PUFA from SCO 37522.7 Conclusion 376References 37723 Biotechnological Production of Oligosaccharides: Advances and Challenges 381Diana B. Muñiz-Márquez, Juan C. Contreras, Raúl Rodríguez, Solange I. Mussatto, José A. Teixeira, and Cristóbal N. Aguilar23.1 Introduction 38123.2 Beneficial Effects of Oligosaccharides 38123.3 Types of Oligosaccharides 38323.4 Other Enzymes used for the Biosynthesis of Oligosaccharides 38523.5 Microbial Production of Prebiotic Oligosaccharides 38623.6 Yeast Strains used in Galactooligosaccharide Production from Lactose 38623.7 Analysis of Oligosaccharides 38623.8 New Approaches for Purification of Oligosaccharides 38723.9 Emerging Trends in the Production of Novel Oligosaccharides 38823.10 Concluding Remarks 388Acknowledgements 388References 388V VALORIZATION OF FOOD WASTE USING BIOTECHNOLOGY 39324 Biotechnological Exploitation of Brewery Solid Wastes for Recovery or Production of Value-Added Products 395Argyro Bekatorou, Stavros Plessas, and Ioanna Mantzourani24.1 Introduction 39524.2 Generation and Physicochemical Characteristics of Brewery Solid Wastes 39724.3 Value-Added Bio-Products from Brewery Solid Wastes 39924.4 Conclusions 408References 40925 Value-Added Utilization of Agro-Industrial Residues 415Sigrid Kusch, Chibuike C. Udenigwe, Cristina Cavinato, Marco Gottardo, and Federico Micolucci25.1 Introduction 41525.2 Occurrence and Characteristics of Food Waste 41725.3 Current and Emerging Food Waste Valorization Strategies 41925.4 A Spotlight on Functional Foods 42125.5 Concluding Remarks 424References 42426 Cascaded Valorization of Food Waste using Bioconversions as Core Processes 427Linsey Garcia-Gonzalez, Sebastiaan Bijttebier, Stefan Voorspoels, Maarten Uyttebroek, Kathy Elst, Winnie Dejonghe, Yamini Satyawali, Deepak Pant, Karolien Vanbroekhoven, and Heleen De Wever26.1 Food Waste: Tomorrow’s Raw Materials? 42726.2 Characterization of Biomass on a Molecular Level 42826.3 Extraction of High-Value Compounds 43026.4 Bioconversions of Food Waste using Enzyme Technology 43126.5 Bioconversions of Food Waste using Fermentation Technology 43326.6 Electricity Generation using Microbial Fuel Cells 43426.7 Conclusions 436Acknowledgements 436References 43727 Potential of Fruits Processing Wastes for Fungal Production of Multi-Enzymes Complexes 443A.B. Díaz, I. Caro, I. de Ory, and A. Blandino27.1 Food Processing Wastes as Substrates for SSF 44327.2 Hydrolytic Enzymes Production from Fruit-Processing Wastes 44527.3 SSF on Fruit-Processing Wastes in Bioreactors 44727.4 Application of Hydrolytic Multi-Enzyme Complexes 44927.5 Use of Enzyme Immobilization Strategies 45027.6 Conclusions 451References 451VI FOOD SAFETY: DETECTION AND CONTROL OF FOOD-BORNE PATHOGENS 45528 Emergent Strategies for Detection and Control of Biofilms in Food Processing Environments 457Heidy M.W. den Besten, Yichen Ding, Tjakko Abee, and Liang Yang28.1 Introduction 45728.2 Biofilm-Associated Problems in Food Processing Environments 45728.3 Biofilm Formation Mechanisms of Major Food Pathogens 45728.4 Mechanisms of Biofilm Resistance 46028.5 Novel Approaches for Biofilm Detection 46128.6 Biofilm Control Strategies in Food Industry 46228.7 Conclusions 466Acknowledgements 466References 46629 Molecular Methods for the Detection and Characterization of Food-Borne Pathogens 471Gulam Rusul and Li-Oon Chuah29.1 Introduction 47129.2 Molecular Detection and Identification of Food-Borne Pathogens 47229.3 Molecular Typing Techniques 48329.4 Criteria to Consider when Choosing a Method 48629.5 Sample Preparation for the Detection of Food-Borne Pathogens 48729.6 Conclusions 487References 48830 Non-Thermal Food Preservation: Control of Food-Borne Pathogens through Active Food Packaging and Nanotechnology 499Paula Judith Perez Espitia and Rejane Andrade Batista30.1 Introduction 49930.2 Polymeric Matrixes and Methods of Food Packaging 50030.3 Controlling Food-Borne Pathogens through Active Food Packaging 50430.4 Nanotechnology for Antimicrobial Food Packaging 50630.5 Safety Issues 506Acknowledgements 508References 50831 Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods 511Myrto-Panagiota Zacharof31.1 Introduction 51131.2 Bacteriocin Uses and Demands of a Knowledge-Driven Economy 51131.3 Strategies for Advantageous Production of Bacteriocins 51231.4 Synergistic Action of Bacteriocins for Enhanced Activity 51731.5 Application of Bacteriocins in Foods: Examples and Case Studies 51931.6 Conclusions 521References 52132 The Role of Phages in Food-Borne Pathogen Detection 527Eoghan Nevin, Aidan Coffey, and Jim O’Mahony32.1 Introduction 52732.2 Methods of Phage Detection 527Acknowledgements 535References 535VII EMERGING TECHNIQUES IN FOOD PROCESSING 53933 Applications of Micro- and Nanofluidics in the Food Industry 541Fabrizio Sarghini33.1 Introduction 54133.2 Physical Bases of Microfluidics 54233.3 Applications 54533.4 Basic Microfluidic Devices for Food Analysis and Food Processing 54833.5 Perspectives and Challenges 559References 56034 Atmospheric-Pressure Non-Thermal Plasma Decontamination of Foods 565N.N. Misra, Annalisa Segat, and P.J. Cullen34.1 Introduction 56534.2 NTP Fundamentals 56634.3 Plasma–Microbiological Interactions 56834.4 Plasma–Food Interactions 56934.5 Challenges in NTP Processing of Foods 57134.6 Conclusions and Future Trends 57234.7 Acknowledgement 572References 57235 Electrochemical Processes During High-Voltage Electric Pulses and their Importance in Food Processing Technology 575Gintautas Saulis, Raminta Rodaitė-Riševičienė, Viktorija SkaidrutėDainauskaitė, and Rita Saulė35.1 Introduction 57535.2 Theoretical Background 57635.3 Consequences of Electrochemical Processes 57835.4 Methods of Reducing Electrochemical Reaction Intensity and Reaction Consequences 58635.5 Conclusion 587Acknowledgements 587References 58736 Microencapsulation in Food Biotechnology by a Spray-Drying Process 593Berta N. Estevinho and Fernando Rocha36.1 Introduction 59336.2 Microencapsulation in Food Biotechnology 59436.3 Microencapsulation Concepts 59936.4 Spray-Drying Process 60036.5 Kinetic Mechanisms of Controlled Release 60236.6 Conclusions 603Acknowledgements 603References 60337 Nanofibre Encapsulation of Active Ingredients and their Controlled Release 607Filiz Altay and Nagihan Okutan37.1 Introduction 60737.2 Encapsulation by Electrospinning 60937.3 Applications of Electrospun Nanofibre-Encapsulated Ingredients 61137.4 Controlled Release from Nanofibres 61137.5 Conclusion and Future Trends 614Acknowledgements 614References 61438 Applications of Nanobiotechnology in the Food Industry 617Jamuna Bai Aswathanarayan and Ravishankar Rai V.38.1 Introduction 61738.2 Nanobiotechnology in Food Packaging: Improved, Intelligent and Active Packaging 61838.3 Nanotechnology for Delivery of Bioactives and Nutraceuticals 62338.4 Nanobiosensors: Detection of Food-Relevant Analytes 62538.5 Safety and Regulatory Aspects of Nanotechnology Applications 63038.6 Conclusion 630References 63039 Recent Advances in and Applications of Encapsulated Microbial and Non-Microbial Active Agents in Food and Beverage Manufacture 635Viktor Nedovic,ì Branko Bugarski, Fani Mantzouridou, Adamantini Paraskevopoulou, Eleni Naziri, Thomas Koupantsis, Kata Trifkovic ì, Ivana Drvenica, Bojana Balanč, and Verica Ðord̵evic ì39.1 Introduction 63539.2 Microbial Food Culture Encapsulation as a Biotechnological Process Tool 63639.3 Encapsulation for Enhanced In Vivo Bioactive Compound Bioavailability and Improved Aroma 63739.4 Food-Specific Materials and Methods/Techniques for Encapsulation 64239.5 Examples of Encapsulated Cell Technology in Fermentation Processes 64939.6 Examples of Immobilized Cell Technology in Microbial Production of High-Value Food Ingredients 65539.7 Examples of Encapsulated Cells/Bioactives in Production of Functional Food Products 65939.8 Trends in Encapsulation 66139.9 Future Perspectives 665Acknowledgements 665References 66640 Thermal Processing of Food 681S. K. Pankaj40.1 Introduction 68140.2 Cooking Criteria 68440.3 Retorts 68440.4 Control Systems 68540.5 Process Evaluation 68740.6 On-Line Retort Control 68940.7 Novel Technologies 68940.8 Future Trends 691References 692Index 693