Food Science: Research and Technology

139 Pages·2011·2.269 MB·English

by  Isaak Hülsen, Egon Ohnesorge

Food Science
H
a
Research and Technology g
h
i
Food Science: Research and Technology presents a broad selection of new research
in food science and reflects the diversity of recent advances in the field. It provides a
broad perspective that will be highly useful to scientists and engineers as well as to
graduate students in this dynamic field.
Chapters include a study on the use of microbial enzymes for flavor and production in
food production; studies of various natural foods, including litchi (lychee), pinto
beans, and chickpeas; the content and antioxidant activity of dried plants; new
applications of galactosidases in food products, a study of the medicinal properties of
edible mushrooms, and more.
Food Science
About the Editor
Dr. A.K. Haghi holds a BSc in urban and environmental engineering from the
University of North Carolina (USA); an MSc in mechanical engineering from North
Carolina A&T State University (USA); a DEA in applied mechanics, acoustics, and Research and Technology
F
materials from the Université de Technologie de Compiègne (France); and a PhD in
o
engineering sciences from the Université de Franche-Comté (France).
o
He has written about 1000 original articles, 250 monographs, and 170 chapters in 40 d
volumes. It is apparent from this work that he has made valuable contributions to the

theory and practice of chemical engineering, heat and mass transfer, porous media, S
industrial drying, polymers, nanofibers, and nanocomposites. c
i
Dr. Haghi is Editor-In-Chief of the International Journal of Chemoinformatics and e A.K. Haghi, PhD
Chemical Engineering and Editor-In-Chief of the Polymers Research Journal. He is n
Editor
an editorial board member for many US and internationally published journals and is
c
also a Senior Editor for Apple Academic Press (US and Canada). He served as an
e
associate member of the University of Ottawa and was a member of the Canadian
Society of Mechanical Engineering. He currently serves as a faculty member at the
University of Guilan (Iran).
ISBN 978-1-926895-01-7
90000
Apple Academic Press
www.appleacademicpress.com 9781926895017
TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk
FOOD SCIENCE
Research and Technology
Edited By
A. K. Haghi, PhD
Associate member of University of Ottawa, Canada;
Freelance Science Editor, Montréal, Canada
Apple Academic Press
TORONTO NEW JERSEY
CRC Press Apple Academic Press, Inc
Taylor & Francis Group 3333 Mistwell Crescent
6000 Broken Sound Parkway NW, Suite 300 Oakville, ON L6L 0A2
Boca Raton, FL 33487-2742 Canada
© 2012 by Apple Academic Press, Inc.
Exclusive worldwide distribution by CRC Press an imprint of Taylor & Francis Group, an Informa
business
No claim to original U.S. Government works
Version Date: 20120530
International Standard Book Number-13: 978-1-4665-6004-8 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher cannot
assume responsibility for the validity of all materials or the consequences of their use. The authors and
publishers 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.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,
transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or
hereafter invented, including photocopying, microfilming, and recording, or in any information stor-
age or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copy-
right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222
Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro-
vides licenses and registration for a variety of users. For organizations that have been granted a pho-
tocopy license by the CCC, a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are
used only for identification and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
For information about Apple Academic Press product
http://www.appleacademicpress.com
Contents
List of Contributors ..........................................................................................................vii
List of Abbreviations ..........................................................................................................ix
Preface ...............................................................................................................................xi
1. Microbial Enzymes for Flavor, Dairy, and Baking Industries ......................1
Adriane B. P. Medeiros, Suzan C. Rossi, Mário C. J. Bier, Luciana P. S. Vandenberghe,
and Carlos R. Soccol
Introduction ........................................................................................................................1
Enzymes Involved in Aroma Production ............................................................................2
Enzymes for Dairy Industry ...............................................................................................7
Enzymes for Baking Industry .............................................................................................8
Other Applications ..............................................................................................................9
Conclusion ........................................................................................................................10
Keywords ..........................................................................................................................10
2. Effi cient Extraction and Utilization of Litchi (Litchi sinensis Sonn.)
Fruit ...................................................................................................................11
K. Nagendra Prasad, Amin Ismail, Muhammad Ashraf, and Yueming Jiang
Introduction ......................................................................................................................11
Extraction ..........................................................................................................................12
Pharmacological Properties ..............................................................................................14
Utilization and Prospects ..................................................................................................18
Acknowledgments ............................................................................................................19
Keywords ..........................................................................................................................19
3. Extraction, Composition, and Functional Properties of Pectin from
Chickpea Husk .................................................................................................20
Vania Urias–Orona, Agustín Rascón–Chu, Jaime Lizardi, Elizabeth Carvajal–Millán,
Alfonso Gardea, and Alma Rosa Islas
Introduction ......................................................................................................................20
Experiment ........................................................................................................................21
Methods ............................................................................................................................21
Statistical Analysis ............................................................................................................23
Results and Discussion .....................................................................................................24
Conclusion ........................................................................................................................26
Future Considerations .......................................................................................................27
Acknowledgments ............................................................................................................27
Keywords ..........................................................................................................................27
4. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity
of Dried Plants Garcinia mangostana Linn. and Garcinia atroviridis
Griff. ex T. Anders ............................................................................................28
Hasnah, O., Afi dah, A. R., Rizal, R., Nornaemah, M. B., Nurulafi qah, M. T., and Nor Hafi zah, N.
Introduction ......................................................................................................................28
Materials and Methods .....................................................................................................30
Results and Discussion .....................................................................................................31
Conclusion ........................................................................................................................37
vi Contents
Acknowledgements ..........................................................................................................37
Keywords ..........................................................................................................................37
5. Procyanidins Improve Some Disrupted Glucose Homoeostatic
Situations: An Analysis of Doses and Treatments According to
Different Animal Models .................................................................................38
Montserrat Pinent, Mayte Blay, and Anna Ardévol
Introduction ......................................................................................................................38
List of Abbreviations ........................................................................................................55
Supplementary Data .........................................................................................................55
Acknowledgments ............................................................................................................56
Keywords ..........................................................................................................................56
6. Advances and Applications of Galactosidases in Food Industry .................57
Carlos Ricardo Soccol, Adenise Lorenci Woiciechowski, Michele Rigon Spier,
Adriane Bianchi Pedroni Medeiros, and Akbar K. Haghi
Introduction ......................................................................................................................57
Oligosaccharides ...............................................................................................................58
Raffi nose Family of Oligosaccharides ..............................................................................58
Source Of Oligosaccharides .............................................................................................60
Studies Showing Oligosacharides Effects ........................................................................61
Enzyme Treatment in Oligosacharides Reduction ............................................................61
Sources of α and β-Galactosidases ...................................................................................62
α-Galactosidase Production by Microorganisms .............................................................65
β-Galactosidases and the Lactose Intolerance ..................................................................67
α-Galactosidase in Foods .................................................................................................70
β-Galactosidases in Food ..................................................................................................71
Trends on Galactosidases Application ..............................................................................72
Keywords ..........................................................................................................................73
7. Medicinal Properties of Edible Mushrooms..................................................74
Carlos Ricardo Soccol, Leifa Fan, and Sascha Habu 74
Introduction ......................................................................................................................74
Biological Properties of Mushrooms ................................................................................75
Conclusion ........................................................................................................................97
Keywords ..........................................................................................................................97
8. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean
(Phaseolus vulgaris L.) Varieties .....................................................................98
Agustín Rascón-Chu, Karla Escárcega-Loya, Guillermina García-Sánchez,
Elizabeth Carvajal-Millán, Alejandro Romo-Chacón, and Jorge Márquez-Escalantle
Introduction ......................................................................................................................98
Materials and Methods .....................................................................................................99
Results and Discussion ...................................................................................................100
Conclusion ......................................................................................................................102
Future Considerations .....................................................................................................102
Acknowledgments ..........................................................................................................102
Keywords ........................................................................................................................102
References .......................................................................................................103
Index ...............................................................................................................127
List of Contributors
Anna Ardévol
Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili (URV), Tarragona, Spain.
Muhammad Ashraf
Department of Botany, Faculty of Sciences, University of Agriculture, Faisalabad 38040, Pakistan.
Mário C. J. Bier
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), CEP 81531-
990, Curitiba–PR, Brazil.
Mayte Blay
Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili (URV), Tarragona, Spain.
Elizabeth Carvajal–Millán
Laboratorio de biopolímeros, CTAOA, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Karla Escárcega-Loya
Cuauhtémoc, Chihuahua, México, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Leifa Fan
Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, 139 Shiqiao Road, Hangzhou-ZJ, P.
R. China.
Guillermina García-Sánchez
CTAOA, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Carretera a La Victoria, P.O.
Box 1735, Hermosillo, Sonora 83000, Mexico.
Alfonso Gardea
CIAD Guaymas, Col. Las Playitas 85480, Guaymas, Sonora, México, Centro de Investigación en Ali-
mentación y Desarrollo (CIAD), A.C. Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000,
Mexico.
Sascha Habu
Department of Bioprocess and Biotechnology, Federal University of Paraná, Rua Francisco H. dos Santo-
sCentro Politécnico, Jardim das AméricasCuritiba/PR—Brazil.
Akbar K. Haghi
University of Guilan, Rasht, Iran.
Alma Rosa Islas
Laboratorio de biotecnología. CTAOV, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Amin Ismail
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
Yueming Jiang
Key Laboratory of Plant Resources Conservation and Sustainable Utilization of Chinese Academy of Sci-
ences, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
Jaime Lizardi
Laboratorio de biopolímeros, CTAOA, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
viii List of Contributors
Jorge Márquez-Escalantle
Cuauhtémoc, Chihuahua, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Carretera a
La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Adriane B. P. Medeiros
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), CEP 81531-
990, Curitiba–PR, Brazil.
Nornaemah M. B.
Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang, Malaysia.
Nor Hafizah N.
Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang, Malaysia.
Hasnah O.
Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang, Malaysia.
Montserrat Pinent
Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili (URV), Tarragona, Spain.
K. Nagendra Prasad
Key Laboratory of Plant Resources Conservation and Sustainable Utilization of Chinese Academy of Sci-
ences, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
Agustín Rascón–Chu
Laboratorio de biotecnología. CTAOV, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Afidah A. R.
Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang, Malaysia.
Rizal R.
Herbal Village Industries, 06250, Alor Setar, Kedah, Malaysia.
Alejandro Romo-Chacón
Cuauhtémoc, Chihuahua, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD). Carretera a
La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Suzan C. Rossi
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), CEP 81531-
990, Curitiba–PR, Brazil.
Carlos R. Soccol
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), CEP 81531-
990, Curitiba–PR, Brazil.
Nurulafiqah M. T.
Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang, Malaysia.
Vania Urias–Orona
Laboratorio de biopolímeros, CTAOA, Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD).
Carretera a La Victoria, P.O. Box 1735, Hermosillo, Sonora 83000, Mexico.
Luciana P. S. Vandenberghe
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), CEP 81531-
990, Curitiba–PR, Brazil.
List of Abbreviations
AAT Alcohol acetyl-transferase
Acetyl-CoA Acetyl coenzyme A
BHA Butylated hydroxyanisole
BHT Butylated hydroxytoluene
BI Browning index
bw Body weight
DE Degree of esterification
DM Degree of methoxylation
DPPH 2,2-Diphenyl-1-picrylhydrazyl
FDA Food and Drug Administration
FF Functional food
FRAP Ferric reducing antioxidant power
FTIR Fourier transform infrared
G6pc Glucose-6-phosphatase
Gck Glucokinase
Gckr Glucokinase-regulatory protein
Glut2 Glucose transporter type 2
Glut4 Glucose transporter type 4
GO Galactooligosaccharides
GSPE Grape seed procyanidin extract
HCA Hydroxycitric acid
Hk2 Hexokinase 2
HM High methoxy
HPE High pressure extraction
HPLC High performance liquid chromatography
IC Inhibitory concentration
LFP Litchi fruit pericarp
LM Low methoxy
MPD Mean polymerization degree
MRSA Methicillin-resistant Staphylococcus aureus
Mv Viscosimetric molecular weight
NDOs Nondigestible oligosaccharides
ORAC Oxygen radical absorbance capacity
PCMB p-Chloromercuribenzoato
qNPGal q-Nitrophenyl-α-D-galactopyranoside
x List of Abbreviations
ROs Raffinose oligosaccharides
ROS Reactive oxygen species
STZ Streptozotocin
TFC Total flavonoid content
TMCA 3,4,5-Trimethoxy-trans-cinnamic acid
TPC Total phenolic content
TPTZ 2,4,6-Tripyridyl-s-triazine
TTC Total tannin content
UE Ultrasonic extraction
UV-Vis Ultraviolet-visible
WHO World Health Organization