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
