Innovations in Technologies for Fermented Food and Beverage Industries

340 Pages·2018·6.882 MB·English

by  Sandeep Kumar Panda, Prathapkumar Halady Shetty

Food Microbiology and Food Safety
Sandeep Kumar Panda 
Prathapkumar Halady Shetty Editors
Innovations in
Technologies for
Fermented Food
and Beverage
Industries
Food Microbiology and Food Safety
Series Editor:
Michael P. Doyle
More information about this series at http://www.springer.com/series/7131
Food Microbiology and Food Safety Series
The Food Microbiology and Food Safety series is published in conjunction with the
International Association for Food Protection, a non-profit association for food
safety professionals. Dedicated to the life-long educational needs of its Members,
IAFP provides an information network through its two scientific journals (Food
Protection Trends and Journal of Food Protection), its educational Annual Meeting,
international meetings and symposia, and interaction between food safety
professionals.
Series Editor
Michael P. Doyle, Regents Professor of Food Microbiology (Retired), Center for
Food Safety, University of Georgia, Griffith, GA, USA
Editorial Board
Francis F. Busta, Director, National Center for Food Protection and Defense,
University of Minnesota, Minneapolis, MN, USA
Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia
Jeffrey Farber, Food Science, University of Guelph, ON, Canada
Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA
Manpreet Singh, Department of Food Sciences, Purdue University, West Lafayette,
IN, USA
Ruth Petran, Vice President of Food Safety and Pubic Health, Ecolab, Eagan,
MN, USA
Elliot Ryser, Department of Food Science and Human Nutrition, Michigan State
University, East Lansing, MI, USA
Sandeep Kumar Panda
Prathapkumar Halady Shetty
Editors
Innovations in Technologies
for Fermented Food and
Beverage Industries
Editors
Sandeep Kumar Panda Prathapkumar Halady Shetty
School of Basic Sciences Department of Food Science
Indian Institute of Technology and Technology
Bhubaneswar, India Pondicherry University
Kalapet, Pondicherry, India
Food Microbiology and Food Safety
ISBN 978-3-319-74819-1 ISBN 978-3-319-74820-7 (eBook)
https://doi.org/10.1007/978-3-319-74820-7
Library of Congress Control Number: 2018937645
© Springer International Publishing AG, part of Springer Nature 2018
This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of
the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
broadcasting, reproduction on microfilms or in any other physical way, and transmission or information
storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology
now known or hereafter developed.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
does not imply, even in the absence of a specific statement, that such names are exempt from the relevant
protective laws and regulations and therefore free for general use.
The publisher, the authors and the editors are safe to assume that the advice and information in this book
are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the
editors give a warranty, express or implied, with respect to the material contained herein or for any errors
or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims
in published maps and institutional affiliations.
Printed on acid-free paper
This Springer imprint is published by the registered company Springer International Publishing AG part
of Springer Nature.
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Fermentation is one of the oldest food processing technologies to be used by the
populations and was used for extending the shelf life of foods as well as improving
the texture and sensorial characteristics of foods. Many fermented foods and
beverages also helped the early civilizations to come together as well as to socialize.
Many civilizations also have identified the health and nutritional benefits of
fermented foods and beverages that are consumed part of the daily diet. In the recent
days, there has also been increased interest in fermented foods from the point of
view of health and nutrition.
Optimization of food products and scaling up is an important requirement for
commercialization of any food products so that process is streamlined and the
product obtained is of consistent quality. When it comes to fermented foods and
beverages, process optimization is more complex due to the dynamic nature of
fermentation as well as the diversity of fermentation microflora.
This book consists of 16 chapters written by experts in specific fields from seven
countries, from India, South Africa, Canada, Greece, Croatia, Cameroon, and Chile.
These chapters cover exhaustively innovations in starter culture; production of
health beneficial fermented food products; technological intervention in beer, wine,
and spirits production; marketing of alcoholic beverages; modernization of dairy
plants for production of fermented dairy products; nondairy probiotics; development
of automatic fermenters; and packaging technology. It includes genetic engineering
for production and quality improvement of food and beverages and forecasting of
the quality of the final product, specifically applications of hybrid methods
combining multivariate statistics and computational intelligence, the role of
consumers in innovation of novel food and beverages, and IPRS in respect to food
and beverages.
v
vi Preface
We, the editors of the book, would like to acknowledge the efforts of all the
authors for putting together the chapters in a very short span of time in spite of their
busy schedule. We hope the book will help the readers to gain state-of-the-art
knowledge in the field. Happy reading.
Bhubaneswar, India Sandeep Kumar Panda
Kalapet, Pondicherry, India Prathapkumar Halady Shetty
Contents
1 Innovative Technologies and Implications in Fermented Food
and Beverage Industries: An Overview. . . . . . . . . . . . . . . . . . . . . . . . . 1
Lopamudra Sahu and Sandeep Kumar Panda
2 Lactic Acid Bacteria and Yeasts as Starter Cultures
for Fermented Foods and Their Role in Commercialization
of Fermented Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Sujatha Kandasamy, Digambar Kavitake,
and Prathapkumar Halady Shetty
3 Advances in Microbial Fermentation and Fermented Food
for Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Sudhanshu S. Behera, Pankajini Bal, Sushrirekha Das,
Smita H. Panda, and Nakulananda Mohanty
4 Advances in Fermentation Technology for Novel Food Products . . . . 71
Oluwafemi A. Adebo, Patrick B. Njobeh, Adedola S. Adeboye,
Janet A. Adebiyi, Sunday S. Sobowale, Opeolu M. Ogundele,
and Eugenie Kayitesi
5 Advances in Technology and New Product Development
in the Beer, Wine, and Spirit Industry . . . . . . . . . . . . . . . . . . . . . . . . . 89
Inge Russell and Julie Kellershohn
6 Alcoholic Beverages: Technology and Next-Generation
Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Julie Kellershohn
7 Advances in Probiotics, Prebiotics and Nutraceuticals . . . . . . . . . . . . 121
Swati S. Mishra, Prafulla K. Behera, Biswabandita Kar,
and Ramesh C. Ray
vii
viii Contents
8 Probiotic Dairy Products: Inventions Toward Ultramodern
Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Spiros Paramithiotis and Eleftherios H. Drosinos
9 Non-dairy Probiotic Foods: Innovations and Market Trends . . . . . . . 159
Gargi Dey
10 Technological Interventions in Fermented Meat Production:
The Commercial Perspective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Nevijo Zdolec
11 Modernization of Fermenters for Large- Scale Production
in the Food and Beverage Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189
Steve Carly Zangué Desobgo
12 Advances in Genetic Engineering for Higher Production
and Quality Improvement of Food and Beverages . . . . . . . . . . . . . . . 221
Aly Farag El Sheikha
13 Innovative and Safe Packaging Technologies for Food
and Beverages: Updated Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257
Ishrat Majid, Mamta Thakur, and Vikas Nanda
14 Role of Consumers in Innovation of Novel
Food and Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289
Shalini Sehgal
15 IPRs in Respect to Food and Beverages . . . . . . . . . . . . . . . . . . . . . . . . 297
Sripathi Rao Kulkarni
16 Application of Computational Intelligence Techniques
for Forecasting Problematic Wine Fermentations Using
Data from Classical Chemical Measurements . . . . . . . . . . . . . . . . . . . 317
Gonzalo Hernández, Roberto León, and Alejandra Urtubia
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
Chapter 1
Innovative Technologies and Implications
in Fermented Food and Beverage
Industries: An Overview
Lopamudra Sahu and Sandeep Kumar Panda
Abstract The chapter presents an overview of the recent developments in the dif-
ferent perspectives of fermented food and beverage industries. The novel innova-
tions in starter culture, health beneficial foods and beverages, nutraceuticals,
alcoholic beverages, probiotic dairy and nondairy products, and fermented meats
are elucidated. Further, the technological interventions in modernization of fermen-
ters, thermal and nonthermal food processing, genetic engineering of microbes and
their applications in food industry, safe packaging technologies, and intellectual
property rights are briefly described. Case studies with respect to the different inno-
vations in food and beverages are also included for better understanding.
Keywords Fermented food · Starter culture · Probiotics · Alcoholic beverages ·
Fermenters · Safe packaging · Nonthermal processing · IPRS
Introduction
Fermented foods and beverages have become one of the most commonly used foods
of the modern society. Fermentation techniques have been over the years improved,
and novel processing techniques are being explored and implemented to meet the
demands of high-quality processed foods and beverages, which would be safer, free
from synthetic chemicals, and at the same time nutritious and fresh. From farm to
fork, a lot of novel techniques have been employed for the optimum satisfaction of
consumers and also to meet the demands of fermented food products. The modern-
day food fermentation and beverage industry is highly competitive and innovative
and is always in the process of upgrading, innovation, and refinement of the
L. Sahu
Department of Botany, Utkal University, Bhubaneswar, India
S. K. Panda (*)
School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India
© Springer International Publishing AG, part of Springer Nature 2018 1
S. K. Panda, P. H. Shetty (eds.), Innovations in Technologies for Fermented
Food and Beverage Industries, Food Microbiology and Food Safety,
https://doi.org/10.1007/978-3-319-74820-7_1