• GMOsandfoodsecurityissues• Applicationsofenzymesinfoodprocessing• Fermentationtechnology• Functionalfoodandnutraceuticals• Valorizationoffoodwaste• Detectionandcontroloffoodbornepathogens• Emergingtechniquesinfoodprocessing

is Professor at the Department of Studies inMicrobiology, University ofMysore,India.

EditedbyCristinaM.Sabliov,HongdaChen,RickeyY.YadaISBN:978-1-118-46220-1

,2ndEditionByongH.LeeISBN:978-1-118-38495-4

Filename: RAI_9781118864555_ID112909W • Size - 189 x 246 - PPC

Advances in Food Biotechnology

Edited by Ravishankar Rai V.

Advances in Food Biotechnology

Advances in Food Biotechnology

Edited by

RAVISHANKAR RAI V. Department of Studies in Microbiology, University of Mysore, Mysore, India

This edition first published 2016 2016 by John Wiley & Sons Ltd

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Library of Congress Cataloging-in-Publication Data:

Advances in food biotechnology / [edited by] Ravishankar Rai V. pages cm

Includes bibliographical references and index. ISBN 978-1-118-86455-5 (cloth) 1. Food–Biotechnology. I. Rai, V. Ravishankar, editor. TP248.65.F66A36 2016 664–dc23

2015031975

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Set in 9/11pt TimesLTStd by Thomson Digital, Noida, India

1 2016

Contents

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

vi Contents

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

Contents vii

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

viii Contents

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

Contents ix

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

x Contents

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

Contents xi

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

xii Contents

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

Contents xiii

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

xiv Contents

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

Contents xv

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

xvi Contents

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

Contents xvii

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

xviii Contents

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 Rodaite Dainauskaite -Riseviciene, Viktorija Skaidrute , and Rita Saule

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

Contents xix

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, Branko Bugarski, Fani Mantzouridou, Adamantini Paraskevopoulou, Eleni Naziri, Thomas Koupantsis, Kata Trifkovic evic , Ivana Drvenica, Bojana Balanc, and Verica Ðord

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

xx Contents

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

List of Contributors

Tjakko Abee, Laboratory of Food Microbiology, Wageningen University, The Netherlands

Cristóbal N. Aguilar, IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal

Nana Akyaa Ackaah-Gyasi, Food Science & Agricultural Chemistry Department, McGill University (Macdonald Campus), 21,111 Lakeshore Road, Ste Anne de Bellevue, QC, Canada H9X 3V9

Athanasios Alexopoulos, Democritus University of Thrace, Faculty of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Panta­zidou str., Orestiada, 68200, Greece

Filiz Altay, Istanbul Technical University, Faculty of Chemical & Metallurgical Engineering, Department of Food Engineering, Ayazaga Campus, Maslak, 34469, Sarıyer, Istanbul-Turkey

Antonella Amore, Department of Chemical Sciences, University of Naples ‘Federico II’, Complesso Universi­tario Monte S. Angelo, Via Cintia, 4 80126, Napoli, Italy

Seyedeh Zeinab Asadi, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Jamuna Bai Aswathanarayan, Department of Studies in Microbiology, University of Mysore, Mysore 06, India

Bojana Balanc , Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

Michela Barbuto, Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milan, Italy

Rejane Andrade Batista, Laboratory of Flavor and Chro­matographic Analysis, Federal University of Sergipe, São

Cristóvão, Brazil. Av. Marechal Rondon, s/n., 49100-000, São Cristóvão, SE, Brazil

Argyro Bekatorou, Food Biotechnology Group, University of Patras, Department of Chemistry, Patras, 26500, Greece

Yves Bertheau, INRA, Institut National de la Recherche Agronomique, F-78026 Versailles, France

Eugenia Bezirtzoglou, Democritus University of Thrace, Faculty of Agricultural Development, Laboratory of Micro­biology, Biotechnology and Hygiene, 193 Pantazidou str., Orestiada, 68200, Greece

Sebastiaan Bijttebier, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

A. Blandino, Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agri-Food Campus of Excellence (CeiA3), University of Cádiz, Polígono Río San Pedro s/n, Puerto Real 11510, Spain

Ilaria Bruni, ZooPlantLab , Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy

Antonia Bruno, ZooPlantLab , Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy Milano-Bicocca, Milan, Italy

Branko Bugarski, Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

F. Cabrera-Chávez, Nutrition Sciences and Gastronomy Unit, University of Sinaloa, Culiacan, Sinaloa, 80019, Mexico

AM Calderón de la Barca, Department of Nutrition, Research Center for Food and Development (CIAD, AC), Hermosillo, 83304, Sonora, Mexico

xxii List of Contributors

Verônica Cardoso, BIOINOVAR-Biotechnology: Unit Biocatalysis, Bioproducts and Bioenergy, Federal Univer­sity of Rio de Janeiro UFRJ, Cidade Universitária, 21941­902, Rio de Janeiro, Brazil Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Cidade Universitária, 21941-902, Rio de Janeiro, Brazil

Domenico Carminati, Consiglio per la Ricerca in Agri­coltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREAFLC), 26900 Lodi, Italy

I. Caro, Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agri-Food Campus of Excellence (CeiA3), University of Cádiz, Polígono Río San Pedro s/n, Puerto Real 11510, Spain

Maurizio Casiraghi, ZooPlantLab, Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy

Cristina Cavinato, University Ca’ Foscari of Venice, Department of Environmental Sciences, Informatics and Statistics, Calle Larga Santa Marta, 30123 Venice, Italy

Li Oon Chuah, School of Industrial Technology, Univer­sity Science Malaysia, Penang, Malaysia

Aidan Coffey, Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland

Raffaele Coppola, Institute of Food Science, CNR-ISA, Via Roma, 64, 83100, Avellino, Italy DiAAA, University of Molise, Via De Sanctis, 86100, Campobasso, Italy

Juan C. Contreras, Food Research Department, School of Chemistry, University Autonomous of Coahuila, 25280, Saltillo, Coahuila, Mexico

P. J. Cullen, School of Chemical Engineering, University of New South Wales, Sydney, Australia

Antonio d’Acierno, Institute of Food Science, CNR-ISA, Via Roma, 64, 83100, Avellino, Italy

Winnie Dejonghe, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

I. de Ory, Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agri-Food

Campus of Excellence (CeiA3), University of Cádiz, Polígono Río San Pedro s/n, Puerto Real 11510, Spain

Heleen De Wever, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

Heidy M. W. den Besten, Laboratory of Food Micro­biology, Wageningen University, The Netherlands

Daniel A. Dias, RMIT University, School of Medical Sciences, College of Science, Engineering and Health, PO Box 71, Bundoora, 3083

A. B. Diaz, Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agri-Food Campus of Excellence (CeiA3), University of Cádiz, Polígono Río San Pedro s/n, Puerto Real 11510, Spain

Yichen Ding, Singapore Centre on Environmental Life Sciences Engineering, Nanyang Technological University, Singapore

Verica Ðordevic , Department of Chemical Engineering,

Faculty of Technology and Metallurgy, University of Belgrade, Serbia

Ivana Drvenica, Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

Kathy Elst, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Tech­nology, Boeretang 200, 2400, Mol, Belgium

Paula Judith Perez Espitia, Food Research Division, Observatorio del Caribe Colombiano, Getsemaní, Calle del Guerrero #29-02, Cartagena de Indias, Colombia

Berta N. Estevinho, LEPABE, Departamento de Engen­haria Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

Vincenza Faraco, Department of Chemical Sciences, Uni­versity of Naples ‘Federico II’, Complesso Universitario Monte S. Angelo, Via Cintia, 4 80126, Napoli, Italy II’, Napoli, Italy

Pasquale Ferranti, Dipartimento di Agraria, University of Naples ‘Federico II’, Parco Gussone, Portici, I-80055, Italy Avellino, Italy

List of Contributors xxiii

Florinda Fratianni, Institute of Food Science, CNR-ISA, Via Roma, 64, 83100, Avellino, Italy

Andrea Galimberti, ZooPlantLab, Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy

Linsey Garcia-Gonzalez, Flemish Institute for Techno­logical Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium

Giorgio Giraffa, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREAFLC), 26900 Lodi, Italy

Ana Catarina Gomes, Genomics Unit, Biocant – Associ­ation for Technology Transfer, Parque Tecnológico de Can­tanhede, Núcleo 4, Lote 8, 3060-197, Cantanhede, Portugal

Marco Gottardo, University Ca’ Foscari of Venice, Department of Environmental Sciences, Informatics and Statistics, Calle Larga Santa Marta, 30123 Venice, Italy

Miguel Gueimonde, Institute of Dairy Products (IPLA­CSIC), Department of Microbiology and Biochemistry of Dairy Products, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain

Kathleen L. Hefferon, 25 Willcocks St, University of Toronto, Toronto, Ontario, Canada

N.G. Heredia, Department of Plant Food Technology, Research Center for Food and Development (CIAD, AC), Hermosillo, 83304, Sonora, Mexico

Camilla B. Hill, The University of Melbourne, School of BioSciences, Building 122, Professors Walk, Parkville, VIC 3010, Australia

Ahmad Homaei, Department of Biochemistry Faculty of Science, Hormozgan University, Bandarabbas, PO Box 3995, Iran

A.R. Islas-Rubio, Department of Plant Food Technology, Research Center for Food and Development (CIAD, AC), Hermosillo, 83304, Sonora, Mexico

Kasipathy Kailasapathy, School of Science and Health, University of Western Sydney, Penrith NSW 2751,

Australia and Visiting Professor, School of Biosciences, Taylor’s University, Selangor Darul Ehsan, Malaysia

Julie Kellershohn, Russell & Associates, 76 Knights Bridge Road, London, ON Canada N6K 3R4

Kianoush Khosravi-Darani, Research Department of Food Technology, National Nutrition and Food Technol­ogy Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Gijs A. Kleter, RIKILT – Wageningen UR, Wageningen University and Research Centre, Akkermaalsbos 2, NL­6708WB Wageningen, The Netherlands

Paliz Koohy-Kamaly, Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Thomas Koupantsis, Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece

Sigrid Kusch, University of Southampton, Engineering and the Environment, SO17 1BJ, Southampton, UK

Massimo Labra, ZooPlantLab , Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy

Abdullah Makhzoum, Department of Biology, The Uni­versity of Western Ontario, London, ON N6A 5B7, Canada

Ioanna Mantzourani, Democritus University of Thrace, Faculty of Agricultural Development, Laboratory of Micro­biology, Biotechnology and Hygiene, 193 Pantazidou str., Orestiada, 68200, Greece

Fani Mantzouridou, Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece

Abelardo Margolles, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Sci­ence and Technology Faculty, University of Vigo, Ourense Campus, E-32004 Ourense, Spain

xxiv List of Contributors

Aurora Meucci, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREAFLC), 26900 Lodi, Italy

Federico Micolucci, University of Venice, Department of Biotechnology, Strada Le Grazie, 15, 37134 Venice, Italy

N.N. Misra, Bioplasma group, School of Food Science & Environmental Health, Dublin Institute of Technology, Marlborough Street, Dublin 1, Ireland

Antonio Morata, UPM, Department of Food Technology, Polytechnic University of Madrid, Madrid

Diana B. Muñiz-Márquez, Food Research Department, School of Chemistry, University Autonomous of Coahuila, 25280, Saltillo, Coahuila, Mexico

Solange I. Mussatto, Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC Delft, The Netherlands

Rodrigo Pires Nascimento, School of Chemistry, Federal University of Rio de Janeiro, Cidade Universitaria, 21941­590, Rio de Janeiro, Brazil

Eleni Naziri, Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece

Filomena Nazzaro, Institute of Food Science, CNR-ISA, Via Roma, 64, 83100, Avellino, Italy

Viktor Nedovic , Institute of Food Technology and Bioche­mistry, Faculty of Agriculture, University of Belgrade, Serbia

Eoghan Nevin, Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland

Houshang Nikoopour, Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Maryvon Y. Noordam, RIKILT – Wageningen UR, Wageningen University and Research Centre, Akkermaals­bos 2, NL-6708WB Wageningen, The Netherlands

Nagihan Okutan, Istanbul Technical University, Faculty of Chemical & Metallurgical Engineering, Department of

Food Engineering, Ayazaga Campus, Maslak, 34469, Sarıyer, Istanbul-Turkey

Jim O’Mahony, Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland

S.K. Pankaj, Dublin Institute of Technology, Cathal Brugha Street, Dublin, Ireland

Deepak Pant, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

Adamantini Paraskevopoulou, Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece

Gianluca Picariello, Istituto di Scienze dell’Alimenta­zione – CNR, Via Roma 52 A/C, I-83100, Avellino, Italy

Anderson S. Pinheiro, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

Stavros Plessas, Democritus University of Thrace, Faculty of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pantazidou str., Orestiada, 68200, Greece

Mahbuba Rahman, Division of Experimental Biology, Sidra Medical and Research Center, Burj Doha, Doha, Qatar

Ravishankar Rai V., Department of Studies in Micro­biology, University of Mysore, Mysore 06, India

Fernando Rocha, LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

Raminta Rodaite evic , Department of Biology, -Ris iene

Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania

Igor Rodrigues de Almeida, Faculty of Pharmacy, Department of Natural Products and Food (DPNA), Federal University of Rio de Janeiro, Cidade Universitaria, 21941­590, Rio de Janeiro, Brazil

Raúl Rodríguez, Food Research Department, School of Chemistry, University Autonomous of Coahuila, 25280, Saltillo, Coahuila, Mexico

List of Contributors xxv

Ute Roessner, The University of Melbourne, School of BioSciences, Building 122, Professors Walk, Parkville, VIC 3010, Australia

Patricia Ruas-Madiedo, Institute of Dairy Products (IPLA-CSIC), Department of Microbiology and Bio­chemistry of Dairy Products, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain

Lorena Ruiz, Alimentary Pharmabiotic Centre & Depart­ment of Microbiology, University College Cork, Cork, Ireland

Inge Russell, Heriot-Watt University, International Centre for Brewing and Distilling, Edinburgh Scotland Road E., London, UK

Gulam Rusul, School of Industrial Technology, Univer­sity Science Malaysia, 11800 Minden, Penang, Malaysia

Anna Sandionigi, ZooPlantLab , Department of Bio­technology and Biosciences, University of Milano-Bicocca, P.za della Scienza 2, 20126 Milan (MI), Italy

Fabrizio Sarghini, University of Naples Federico II, Department of Agricultural Sciences, Engineering and Biosystems Section, Via Università 133, 80055 Portici (NA), Italy

Yamini Satyawali, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

Rita Saule of Bio-nanotechnology,, Laboratory Semi­conductor Physics Institute, Center for Physical Sciences and Technology, Vilnius, Lithuania

Gintautas Saulis, Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania and Laboratory of Bio-nanotechnology, Semi­conductor Physics Institute, Center for Physical Sciences and Technology, Vilnius, Lithuania

Borja Sánchez, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Sci­ence and Technology Faculty, University of Vigo, Ourense Campus, E-32004 Ourense, Spain

Annalisa Segat, Department of Food Science, University of Udine, Udine, Italy

João Simões, Genomics Unit, Biocant – Association for Technology Transfer, Parque Tecnológico de Cantanhede, Núcleo 4, Lote 8, 3060-197, Cantanhede, Portugal

Benjamin K. Simpson, Food Science & Agricultural Chemistry Department, McGill University (Macdonald Campus), 21,111 Lakeshore Road, Ste Anne de Bellevue, QC, Canada H9X 3V9

Viktorija Skaidrute Dainauskaite, Laboratory of Bio­nanotechnology, Semiconductor Physics Institute, Center for Physical Sciences and Technology, Vilnius, Lithuania

José A. Suárez-Lepe, UPM, Department of Food Tech­nology, Polytechnic University of Madrid, Madrid

Olga Luisa Tavano, Alfenas Federal University, Nutrition Faculty, 700 Gabriel Monteiro da Silva St, Alfenas, MG 37130-000, Brazil

José A. Teixeira, IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Univer­sity of Minho, Campus Gualtar, 4710-057, Braga, Portugal

Flavio Tidona, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREAFLC), 26900 Lodi, Italy

Kata Trifkovic , Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Bel­grade, Serbia

Chibuike C. Udenigwe, Dalhousie University, Faculty of Agriculture, Department of Environmental Sciences, Truro, NS, B2N 5E3, Canada

Maarten Uyttebroek, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

Karolien Vanbroekhoven, Flemish Institute for Techno­logical Research (VITO), Business Unit Separation and Con­version Technology, Boeretang 200, 2400, Mol, Belgium

Alane Beatriz Vermelho, BIOINOVAR-Biotechnology: Unit Biocatalysis, Bioproducts and Bioenergy, Federal University of Rio de Janeiro UFRJ, Cidade Universitária, 21941-902, Rio de Janeiro, Brazil Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Cidade Universitária, 21941-902, Rio de Janeiro, Brazil

xxvi List of Contributors

Stefan Voorspoels, Flemish Institute for Technological Research (VITO), Business Unit Separation and Conver­sion Technology, Boeretang 200, 2400, Mol, Belgium

Liang Yang, Singapore Centre on Environmental Life Sciences Engineering, Nanyang Technological University, Singapore

Myrto-Panagiota Zacharof, Centre for Complex Fluid Processing (CCFP), College of Engineering, Swansea Uni­versity, Talbot building, Swansea, SA2 8PP, UK

Miriam Zago, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREAFLC), 26900 Lodi, Italy

Yi Zhang, Food Science & Agricultural Chemistry Department, McGill University (Macdonald Campus), 21,111 Lakeshore Road, Ste Anne de Bellevue, QC, Canada H9X 3V9

Preface

The application of biotechnology in food sciences has led to an increase in food production and also enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances in the field has not only dealt effectively with the issues relating to food security but also augmented the nutritional and health aspects of food. Food biotechnology, which began with exploring the role of microbes in fermentation of food, has now progressed to increasing the shelf life of food and enhancing the flavour of fermented foods. In recent years there has been a shift in the focus of biotechnological progress to find new approaches in food fermentation and develop multifunctional microorganisms to improve the nutritional and health benefits of foods. The use of GM foods with both technological and nutritional benefits is timely and relevant. The advent of modern biotechnology in food sciences has not been free of controversies and ethical issues. In the next few years food biotechnology will be all about improving food production and its quality and safety by using cutting-edge technologies and state-of-the art techniques. Biotechnology and its application in foods will undeniably offer great potential for developing novel food products and processes in the food industry.

Advances in Food Biotechnology covers safety, quality and security aspects of biotechnological approaches in food. As food biotechnology is a wide subject, important issues that appeal to food scientists are covered in this book. The topics are multidisciplinary, covering subjects such as: advances made in the field of fermentation technology; progress in the development of functional foods and nutra­ceuticals; the application of enzymes in the food industry; techniques that are gaining importance in food processing without altering quality of the food; genetically modified foods with technological and nutritional benefits; and safety aspects of foods with respect to the detection and control of food-borne pathogens. The contributions on these topics are from the experts in the field. Although food biotechnology is a vast field, all the important aspects of food biotechnology have been covered by focusing on recent advances and providing a perspective on future trends in the field. This book provides comprehensive

and exhaustive information and suits the needs of the targeted audience. The contents of the book are divided into seven parts.

Each part has many chapters, each introducing, discussing and exploring the recent advances, current challenges and future trends of that particular field. Part I deals with global food security, and asks whether

genetically modified organisms can provide the solution to the food security issue. Apart from improving food safety and quality, the major challenge for the food scientists has been to improve food production. Scientists are focusing on GM crops and transgene technology to solve the food security crisis. In this part, the use of GMOs to increase the quantity and nutritional quality of food, risk assessment of GM foods and also the ethical issues concerned with their application in food are reviewed. In Part II, the application of enzymes in the food industry

has been discussed. The use of enzymes in the food industry and their role in food processing to improve the quality of foods are discussed. Part III covers the recent advances in fermentation

technology. The use of rDNA technology and the ever-increasing application of omics technologies to improve starter cultures and strain development are discussed. In Part IV, functional foods and nutraceuticals and

their corresponding nutrition, health and safety aspects, their mechanisms of action and health benefits are analysed. Part V covers the subject of valorization of food wastes

using biotechnology. The byproducts and wastes generated from food processing industries are valorized to obtain commercially valuable substances. Valorization of food products is an environmentally friendly process and has the potential to generate economically valuable products that can be reused in the food industry as starters, nutra­ceuticals and bioactives. The latest tools and molecular techniques used to detect

and control food-borne pathogens and their toxins are discussed in Part VI on food safety. The various novel strategies that are being developed to combat pathogens and enhance food safety and quality are described.

xxviii Preface

Finally, Part VII deals with emerging techniques in food processing. Innovative techniques used in processing, packaging and preserving foods, both to maintain their integrity and improve their nutritional quality, are discussed. Advances in Food Biotechnology covers the fundamental

aspects of food biotechnology from the perspectives of safety, security and quality of food. Important issues in the field are exhaustively covered by expert contributors. This book is valuable reference material for graduate students,

researchers, scientists from food industry and food policy-makers. I would like to thank all the authors for sharing their

knowledge and expertise. My sincere thanks goes to my doctoral student Miss Jamuna Bai A for her immense help during the preparation of this edition.

Dr. Ravishankar Rai V.