Bioprocessing technology in food and health: potential applications and emerging scope PDF
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BIOPROCESSING TECHNOLOGY IN FOOD AND HEALTH Potential Applications and Emerging Scope BIOPROCESSING TECHNOLOGY IN FOOD AND HEALTH Potential Applications and Emerging Scope Edited by Deepak Kumar Verma Ami R. Patel, PhD Prem Prakash Srivastav, PhD Apple Academic Press Inc. Apple Academic Press Inc. 3333 Mistwell Crescent 9 Spinnaker Way Oakville, ON L6L 0A2 Canada Waretown, NJ 08758 USA © 2019 by Apple Academic Press, Inc. Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group No claim to original U.S. Government works International Standard Book Number-13: 978-1-77188-688-8 (Hardcover) International Standard Book Number-13: 978-1-351-16788-8 (eBook) All rights reserved. No part of this work may be reprinted or reproduced or utilized in any form or by any electric, mechanical or other means, now known or hereafter invented, including photocopying and re- cording, or in any information storage or retrieval system, without permission in writing from the publish- er or its distributor, except in the case of brief excerpts or quotations for use in reviews or critical articles. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission and sources are indicated. Copyright for individual articles remains with the authors as indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the authors, editors, and the publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors, editors, and the publisher have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged, please write and let us know so we may rectify in any future reprint. Trademark Notice: Registered trademark of products or corporate names are used only for explanation and identification without intent to infringe. Library and Archives Canada Cataloguing in Publication Bioprocessing technology in food and health : potential applications and emerging scope / edited by Deepak Kumar Verma, Ami R. Patel, PhD, Prem Prakash Srivastav, PhD. Includes bibliographical references and index. Issued in print and electronic formats. ISBN 978-1-77188-688-8 (hardcover).--ISBN 978-1-351-16788-8 (PDF) 1. Functional foods. 2. Food--Microbiology. 3. Food industry and trade--Technological innovations. I. Patel, Ami, editor II. Srivastav, Prem Prakash, editor III. Verma, Deepak Kumar, 1986-, editor QP144.F85B56 2018 613.2 C2018-903696-6 C2018-903697-4 Library of Congress Cataloging-in-Publication Data Names: Verma, Deepak Kumar, 1986- editor. | Patel, Ami R., editor. | Srivastav, Prem Prakash, editor. Title: Bioprocessing technology in food and health : potential applications and emerging scope / editors, Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav. Description: Toronto ; New Jersey : Apple Academic Press, 2019. | Includes bibliographical references and index. Identifiers: LCCN 2018027606 (print) | LCCN 2018028139 (ebook) | ISBN 9781351167888 (ebook) | ISBN 9781771886888 (hardcover : alk. paper) Subjects: | MESH: Food Microbiology | Functional Food--microbiology | Fermented Foods--microbiology | Food-Processing Industry Classification: LCC RM218.7 (ebook) | LCC RM218.7 (print) | NLM QW 85 | DDC 613.201/579--dc23 LC record available at https://lccn.loc.gov/2018027606 Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic format. For information about Apple Academic Press products, visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com ABOUT THE EDITORS Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project “Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India.” His previous research work included “Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)”. He earned his BSc degree in agricultural science from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture) in Agricultural Biochemistry in 2011. He also received an award from the Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agricultural and Technology, Kanpur, India. Apart from his area of specialization in plant biochemistry, he has also built a sound background in plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology etc. In addition, he is member of different professional bodies, and his activities and accomplishments include conferences, seminar, workshop, training, and also the publication of research articles, books, and book chapters. vi About the Editors Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Gujarat, India. Professor Patel has expertise in specialized areas involve isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. In addition, she is engaged with teaching undergraduate, postgraduate, and research students in food microbiology, microbial biotechnology, food biotechnology, food science and technology, clinical microbiology and immunology, etc. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, books, proceedings, and technical bulletins. She has received a number of awards and honors, including the receiving the Vice Chancellor Gold Medal for her PhD work, being selected as a BiovisinNxt11 fellow to attend an international conference at Lyon, France, and receiving a Erasmus Mundus scholarship from the European Union for three years to visit Lund University, Sweden, as a guest researcher. She is also serving as an expert reviewer for several scientific journals. She is a member of several academic and professional organizations, including the Indian Dairy Association (IDA) and the Swedish South Asian Network for Fermented Foods (SASNET). She earned her BSc (Microbiology) and her MSc (Microbiology) degree from Sardar Patel University, Gujarat, and received her doctorate degree in Dairy Microbiology from the Dairy Department of SMC College of Dairy Science, Anand Agricultural University, Gujarat, India. About the Editors vii Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. His research interests include the development of specially designed convenience, functional, and therapeutic foods; the extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures at various summer/winter schools. Dr. Srivastav has received several best poster paper awards for his presentations. He is a member of various professional bodies, including the International Society for Technology in Education (ISTE), the Association of Food Scientists and Technologists (India), the Indian Dairy Association (IDA), the Association of Microbiologists of India (AMI), and the American Society of Agricultural and Biological Engineers, and the Institute of Food Technologists (USA). CONTENTS List of Contributors ..................................................................................xi List of Abbreviations ................................................................................xv Preface ....................................................................................................xix PART I: Functional Food Production and Human Health .................1 1. Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits ..................................3 Nevzat Konar, Omer Said Toker, Ibrahim Palabiyik, Derya Genc Polat, Sirin Oba, and Osman Sagdic 2. Fermented Whey Beverages: As Functional Foods and Their Health Effects.............................................................................................45 Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, and Adriano Gomes da Cruz PART II: Emerging Applications of Microorganism in Safe Food Production ....................................................................75 3. Genetically Modified Organisms Produced Enzymes: Multifarious Applications in Food Manufacturing Industries ................77 Deepak Kumar Verma, Kimmy G., Pratibha Singhal, Rishika Vij, Dipendra Kumar Mahato, Ami Patel, and Prem Prakash Srivastav 4. Potential Role of Food Microbial Communities in Different Food Production and Human Health .......................................121 Deepak Kumar Verma, Kimmy G., Alaa Kareem Niamah, Ami Patel, Rishika Vij, and Prem Prakash Srivastav 5. Production of Extracellular Polymeric Substances from Lactic Acid Bacteria: Their Antimicrobial Effect and Potential Application in Food Industry.................................................173 Goksen Gulgor and Mihriban Korukluoglu
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