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Nonthermal Food Processing, Safety, and Preservation. Edition No. 1

  • Book

  • 544 Pages
  • May 2024
  • John Wiley and Sons Ltd
  • ID: 5941528
NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION

This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.

Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.

Table of Contents

Preface xxi

1 Selected Physical Properties of Processed Food Products and Biological Materials 1
Poornima Pandey, Riya Maheswari and Pooja Kumari

1.1 Introduction 1

1.2 Physical Properties 3

1.3 Physical Analysis Methods in the Food Industry 10

1.4 Conclusion 19

2 Mathematical Modeling and Simulation--Computer-Aided Food Engineering 23
Shrinidhi Vasant, Chetna Trehan, Khushboo Sharma and Anukriti Saran

2.1 Introduction 23

2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering 24

2.3 Different Types of Mathematical Modeling Applied in the Food Industry 25

2.4 The Call for Modeling Frameworks in the Food Industry 27

2.5 Case Studies in Modeling 28

2.6 Simulators and Their Synergy with Food Industry Models 30

2.7 Relevant Simulators Used in Food Packaging 32

2.8 Challenges Faced by Present-Day Models 35

2.9 Summary 35

3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security 39
Shreya, Prerna Gupta and Anukriti Saran

3.1 Introduction 39

3.2 Dietary Diversification 40

3.3 Supplementation 42

3.4 Food Fortification 44

3.5 Biofortification 47

3.6 Inference 51

4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry 53
Tanya Kapoor and Kavitha R.

4.1 Introduction 53

4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment 55

4.3 Sensors 55

4.4 Applications 62

4.5 Summary 63

5 Modern Luminescent Technologies Embraced in Food Science and Engineering 71
Sunita Adak and Moumita Bishai

5.1 Introduction 71

5.2 Basic Principle of Luminescence 72

5.3 Conclusion 89

6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology 97
Poornima Pandey and Niyati Pal

6.1 Introduction 97

6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology 100

6.3 Conclusion 111

7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies 115
Shally Pandit

7.1 Introduction 115

7.2 High Hydrostatic Pressure 116

7.3 Ultrasonication 120

7.4 Pulsed Electric Field 124

7.5 Conclusion 128

8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification 133
Shreya, Nikita Bhati and Arun Kumar Sharma

8.1 Introduction 133

8.2 Changing Patterns of Diet (Dietary Diversification) 135

8.3 Dietary Diversification and Functional Outcomes 135

8.4 Food Collaborations to Improve the Bioavailability of Micronutrients 136

8.5 Malnutrition Tendencies 137

8.6 Need for Nutritional Supplements 138

8.7 A Balanced Diet and Dietary Supplements 138

8.8 Formulating Supplements 139

8.9 Categorization of Supplements 140

8.10 Malnutrition and Its Impact 141

8.11 Biofortification 141

8.12 Mineral Trace Element Biofortification for the Human Diet 142

8.13 Recent Status of Biofortified Crops 144

8.14 Food Fortification 145

8.15 The Efficiency of Food Fortification as a Public Health Intervention 146

8.16 Consumer Awareness and Communications 146

8.17 Conclusion 146

9 Role of Nanotechnology in Food Processing 153
Depak Kumar, Ankita Kumari, Priyanka Sati, Sudesh Kumar and Ajay Singh Verma

9.1 Introduction 153

9.2 Role of Nanotechnology in Food Science 154

9.3 Nonthermal Methods of Preparing Food Ultrasonication 155

9.4 Various Technologies in Nanopackaging 161

9.5 Food Packaging Containing Nanomaterials 162

9.6 Safety Issues in Food Nanotechnology 164

9.7 Nanoparticles in Food Packaging: Toxicological Aspects 164

9.8 Conclusion 165

10 Effect of High-Pressure Processing on the Functionality of Food Starches--A Review 171
Sudhakar V., Arun Joshy V., Abivarshini M. A., Meganaharshini M. and Leena Sharan V.

10.1 Introduction 172

10.2 Starch and Its Modification 173

10.3 High-Pressure Processing 173

10.4 Application of HPP in Enhancing Resistant Starch Content 179

11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing 183
Bhawna Kharayat, Sampada Arora and Priyanka Singh

11.1 Introduction 183

11.2 Processing Techniques for Beverages 184

11.3 Extraction Methods for Liquid Food Samples 192

11.4 Conclusion 199

12 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach 205
Namita Ashish Singh, Nitish Rai, Jaya and Shakshi

12.1 Introduction 205

12.2 Novel Processing Techniques 206

12.3 Hybrid Technology 214

12.4 Conclusion and Future Prospective 217

13 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing 225
Tarun Kumar, Holiga Vineeth, Prashansa Sharma and Vivek Dave

13.1 Introduction 225

13.2 Mechanism of Drying Process 226

13.3 Three States of Water 228

13.4 Drying Processes are Categorized into Three Methods 229

13.5 Different Drying Methods Used in Food Drying 230

13.6 Fundamental Principle of Freeze-Drying 233

13.7 Types of Freeze-Drying Process 239

13.8 Another Combined Freeze-Drying 241

13.9 Freeze-Drying Method for Biomanufacturing 249

13.10 Quality Attributes and Their Classification 250

13.11 Conclusion and Future Prospectus 252

14 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages 259
Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, Ali Hassan Khalid, Carissa Michelle Goltara Bichara, Fagner Sousa de Aguiar and Andrea Komesu

14.1 Introduction 259

14.2 Bioeconomy: An Overview 260

14.3 Food Waste Biorefinery 262

14.4 Fermentation Processes Used in a Biorefinery 264

14.5 Obtaining Enzymes from Food Waste for Application in Food 267

14.6 Importance of Preserving Food and Beverages in a Post-COVID-19 Pandemic Context 270

14.7 Conclusion 272

15 Fish Catch: Processing and Preservation 277
Varsha Gupta, Saya Tyagi and Rashmi Tripathi

15.1 Introduction 278

16 Genetic Engineering and Designed Promising Preservative in Food Products 299
Divya Kumari, Priya Chaudhary and Pracheta Janmeda

16.1 Introduction 299

16.2 Designed Promising Food Preservatives in Food Products 301

16.3 Antimicrobial and Antioxidant Preservatives 307

16.4 Nanotechnology-Based Products 309

16.5 Role of AMPs in the Food Systems 312

16.6 Bacteriophages as Safer and Natural Antimicrobial Agents 317

16.7 Essential Oils: Natural Antibacterial Agents 317

16.8 Bioprotection Technique: Boon for Food Processing Methods 318

16.9 Role of Metabolites in Food Preservation 319

16.10 Biopolymers as a Safer Alternative to Artificial Ones 320

17 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner 325
Priya Chaudhary, Divya Kumari, Veena Sharma and Pracheta Janmeda

17.1 Introduction 326

17.2 Microorganism Classification 328

17.3 Status of Microorganism Use as Food 328

17.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass 329

17.5 Different Food Products 334

17.6 Fermentation (Biological Process): Food Preserving and Processing Method 341

17.7 Conclusion 348

17.8 Future Perspectives 348

18 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods 353
Satyajit Saurabh, Shilpi Kiran, Kumar Pranay, Rekha Kumari and Nitesh Kumar

18.1 Introduction 354

18.2 Functional Foods 354

18.3 Omics for Nutrient Research 358

18.4 Metabolic Engineering 361

18.5 Epigenetic Modulation 364

19 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region 375
Anjali Barola, Amit Bahukhandi, Naresh Chandra Kabdwal and Tanya Kapoor

19.1 Background 376

19.2 Methods 377

19.3 Polyphenolics Analysis 379

19.4 Nutritional Analysis 380

19.5 Results 383

19.6 Discussion 385

19.7 Conclusions 387

20 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents 391
Nidhi Varshney, Pracheta Janmeda, Priya Chaudhary, Divya Jain and Devendra Singh

20.1 Introduction 391

20.2 Solvents 394

20.3 Bioactive Compounds from By-Products of Food Industries 396

20.4 Phenolic Compounds and Their Applications 396

20.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products 397

20.6 Extraction Using Neoteric Solvents in Food By-Products 403

20.7 Comparison Among Types of Solvents 409

20.8 Conclusion 410

21 Traditional and Modern Biotechnology in Food and Food Additives 423
Narendra Kumar Sharma and Bharti

21.1 Introduction 423

21.2 Traditional Biotechnology in Food 425

21.3 Modern Biotechnology in Food 437

21.4 Conclusion 446

22 Molecular Approaches for Improving Nutritional Quality in Crops 449
Nidhi Gandhi and Amar Pal Singh

22.1 Introduction 449

22.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content 451

22.3 Digging Into the Genome: Linking the Metabolic Traits with Genes 456

22.4 Genetic Engineering Approach 458

22.5 Conclusions 468

22.6 Acknowledgements 468

23 Role of Bioinformatics Tools in the Food Processing Industry 479
Ekta Tyagi, Anjali Sachan and Prema Kumari

23.1 Introduction 479

23.2 Bioinformatics’ Importance for Food 483

23.3 Bioinformatics An Important Area in the Food Industry 484

23.4 Bioinformatics Technology Applied for Food Processing 485

23.5 Bioinformatics Tools Used in the Food Processing Industry 492

23.6 Databases in Food Sciences 497

23.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following: 497

23.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals 499

Composition Database 500

Conclusion 500

References 500

Index 509

Authors

Anand Prakash Banasthali Vidyapith, India. Arindam Kuila Banasthali Vidyapith, India.