Innovations in Food Technology: Current Perspectives and Future Goals

526 Pages·2020·10.164 MB·English

by  Pragya Mishra, Raghvendra Raman Mishra, Charles Oluwaseun Adetunji

Pragya Mishra
Raghvendra Raman Mishra
Charles Oluwaseun Adetunji  Editors
Innovations
in Food
Technology
Current Perspectives and Future Goals
Innovations in Food Technology
(cid:129)
Pragya Mishra
(cid:129)
Raghvendra Raman Mishra
Charles Oluwaseun Adetunji
Editors
Innovations in Food
Technology
Current Perspectives and Future Goals
Editors
PragyaMishra RaghvendraRamanMishra
FoodProcessingandManagement,DDU MedicalLabTechnology,DDUKAUSHAL
KAUSHALKendra,RGSC Kendra,RGSC
BanarasHinduUniversity BanarasHinduUniversity
Varanasi,UttarPradesh,India Varanasi,UttarPradesh,India
CharlesOluwaseunAdetunji
AppliedMicrobiology,Biotechnologyand
NanotechnologyLaboratory,Department
ofMicrobiology
EdoUniversityIyamho
Auchi,EdoState,Nigeria
ISBN978-981-15-6120-7 ISBN978-981-15-6121-4 (eBook)
https://doi.org/10.1007/978-981-15-6121-4
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This book is dedicated to the Vindhya Range
of West-Central India,
oldest part of the world with diverse fauna
and flora having
Goddess of Nature Vindhyachal Temple,
Windom fall, Sirsi fall and Tanda fall.
&
MahamanaPanditMadanMohanMalaviya,
founder of Banaras Hindu University, the
largest residential university in Asia and one
of the largest in the world.
Foreword
Iamdelighted inwriting aforeword on thisvery special
achievementofDr.PragyaMishraandothereditorsinthe
form of this book that contains innovative information
about food technology, processing and management.
Microbial biodiversity is an ultimate source that may be
utilizedandappliedtomodernbiologyandfoodbiotech-
nologyandhasthepotentialtobedevelopedasinnovative
and sustainable solutions to a wide range of problems of
humanbeings.
Food technology includes engineering, science and
technology where we could evaluate the application of biological organisms,
biomolecules, systems and bioprocesses by various industries to learn about the
improvement of the value of materials and organisms. This book “Innovations in
FoodTechnology:CurrentPerspectivesandFutureGoals”focusesontheseaspects
suitableforresearchersinthisfield.
I appreciate their organized way of writing that focuses on major areas of food
technology.Bothnationalandinternationalscholarshavecontributedtothisbook.
InPartI: FoodProcessingandTechnologyInnovations, Prof.Kiforducomprehen-
sively explains the scenario of food innovation and sustainable development in
bioeconomicsviewpoint.InPartII:FoodandIndustrialMicrobiology,theworkof
Dr. Osahon Itohan Roli on shogaol (4, 6, 8, 10 and 12), an active constituent of
ginger, opens new avenues of its application in food technology. In this part,
Dr. Charles Oluwaseun Adetunji, Juliana Bunmi Adetunji and others unfold the
significanceofexopolysaccharides,whichisveryinformativeinantimicrobial,food
and health aspects. Part III: Food Technology and Environmental Biotechnology
dealswiththecurrentscenarioofoursociety.Dr.CharlesOluwaseunAdetunjiand
Dr.OsikemekhaAnthonyAnanihavewrittenaboutTrichodermabiofertilizerandits
application, which is a novel approach for ecological balance. This is a boon for
agriculture production and management of soil-borne and root-borne plant
pathogens. Part IV: Agriculture, Food, Nutrition and Health focuses on human
welfare and betterment of our society. In this part, Prof. Ajayi, Prof. Chandana
Haldar, Prof. Ravi S. Pandey, Dr. O. T. Olaniyan and Dr. G. E. Okotie gave their
expertviewsontheapplicationoffoodtechnologyinvariousfields.Inaddition,the
vviiii
viii Foreword
applicationofbacteriophagesinfoodsafetyworkbyDr.RaghvendraRamanMishra
isopeninganewareaofresearchinfoodindustry.
ItismypleasuretoendorseDr.Pragya’sexperienceinfoodtechnologyandher
collaborativeinteractionswithworldleadersinthisparticularfield.Asaresultofthis
effort as a book, both Dr. Pragya and the institution are enriched and privileged to
haveanopportunityofworkingwithsuchinternationallaureates.Iamdelightedto
seethatcontributorsofthisbookhaveseveralyearsofcollaborativeexperienceand
havesignatorystatusinfoodresearch.
In short, Dr. Pragya’s book is unique and surely a work to treasure for anyone
who is interested in food technology innovation, research and development. My
heartiest congratulations and wishes are always with Dr. Pragya and her team for
producingsuchanicepieceofworkthatwillguideyoungmindsforalongtimeto
come.
Dean,FacultyofVeterinaryandAnimalSciences, RamadeviNimmanapalli
ProfessorIncharge,RajivGandhiSouthCampus,
Hon.DirectorDDUKAUSHALKendra
BanarasHinduUniversity
Varanasi,India
Preface
Sincethetwentiethcentury,whenfiveproteinsfromgeneticallyengineeredcellshad
been approved by the United States Food and Drug Administration (FDA), food
technologyhasgrownuptoaheightwherewecansaytheupcomingdecadewould
bethedecadeoffoodtechnology.Theworldisfacedwiththechallengetofeedan
estimated9billionpeopleoftheEarthby2050.Therefore,thesafetyoffoodisan
important health, social and economic issue that has become the topic of global
discussion,particularlyfromthepointofincreasingpopulation.Foodsafetyrefersto
safetymeasuresthatshouldbetakenthroughoutthesupplychain,fromthefarmers/
suppliers to the ultimate beneficiaries. At present, food technology has wider
application in several areas such as crop production, agriculture, health care,
non-ediblecrops and environmental issues.Considering these facts, we planned to
writethisbook.
Thisbookisacompendiumofknowledge,discoveriesandsignificantfindingsof
severalstudiesrevealingtheapplicationofnovelingredientsforthedevelopmentof
new value-added food products and food packaging materials. Though there are
many conventional food products produced from different food sources, a wide
varietyoffoodproductsproducedworldwidehavenotreceivedsufficientscientific
attention.Nowadays,developingnewfoodproductswithenhancedhealthbenefitsis
a trend which likely will continue in future. A strategic research is needed to
determine the relationship between processing and reduction of toxic compounds,
tounderstandthedynamicsofdifferentprocessingmethodsandtomanipulatefood
products to increase nutritional level and shelf life. It is imperative that modern
biotechnological techniques be integrated into traditional processing procedures to
upgradetheirproductionmethods.Inaddition,thebookmentionshealthbenefitsof
differentnutraceuticalsaswellasbiosorptionofmetalsandtheirpositiveimpactson
living systems. Chapters of this book briefly describe the main nutritional
implications, in particular reducing food wastage, preventing losses in nutritive
value and conserving or enhancing palatability. Several ongoing research projects
have gained importance for their potential applications in every field. However, a
combinedeffortfromallsectorsrelatedtofood,healthandnutritionandtheirshared
knowledge with prodigious expertise are helpful to overcome major existing
challengesandappearasaremarkablemilestonefromtheprospectsofthenation’s
healthandsecurity.
ix
x Preface
Thebookmainly comprisesfour parts.Part I:Foodprocessingand Technology
Innovations discusses recent research involving innovative processing and techno-
logicalmethodsfornovelfoodproductsdevelopmentandevaluationoftheirhealth
benefits. Part II: Food and Industrial Microbiology explains microbial functions,
biotechnologyandtheirapplicationforindustrialutilization.PartIII:FoodTechnol-
ogyandEnvironmentalBiotechnologyrevealstheroleofmetalsandbiosorptionof
metalsalongwithwaterqualityissueswithregardtoenvironmentalsafety.PartIV:
Agriculture, Food, Nutritionand Health deals with nutraceuticals, their therapeutic
and pharmacological properties and their potential application for food safety and
security.
As a whole, the book contains 31 chapters. In these chapters, medical, food,
pharmacy and agriculture experts evaluate the current status of food technology
along with its implications in various interdisciplinary and translational fields
because food sector is a major contributor to the Indian economy. For example,
development in food engineering increases sustainable food products and boosts
food security and crop production. Food processing industry, especially agro-
horticulture based research, has been identified as a thrust area of development.
Agricultural intensification will contribute to 80% increase in future yield and
productivity in developing countries. Henceforth, researchers emphasize that
smallholderfarmersshouldprocureimprovedcultivars,producehigheryieldstoler-
ant to various climatic conditions and develop suboptimal soil to enhance the
productivity of crops. Moreover, there is an increasing interest to apply modern
food technology to address food and nutrition problems. A thirst for healthier and
wealthierlifestylehasalwaysbeenthereinhumankind.Populationexplosionposes
aseriouschallengeinmeetingthedemandsofpeopletoprovideadequatesuppliesof
nutrient-richsources.Nutraceuticalsduetotheirimmensepotentialarefoundtobe
beneficial for protection and treatment of various diseases of modern times caused
duetooxidativestress,suppressedimmunesystemandotherdegenerativedisorders.
Thesenutraceuticalshaveasignificantroleinhumannutritionsoweneedtoexplore
theirutilizationviainnovativetechnologiessuitabletoIndia’sconditionsandnewer
venturesinfoodindustriestoprocessandpreservefoodproducts.Itwillalsocreate
awareness among stakeholders about the efficiency and benefits of innovative
technologies available for processing, preservation and value addition of foods
that are essential for effectively managing our foods and for reducing post-harvest
losses. The food microbiology part of the book examines various aspects of
microorganisms, microbial enzymes and advances in the utilization of microbes
for industrial aswellaspharmaceutical applicationsfor thebenefitofteaching and
researchcommunity.Biotechnologicalmethods usingmicrobeshaveenabledusto
combat environment and human health problems worldwide in an ecofriendly
manner. The book covers all living commodities from producers (such as plants,
animalsandmicrobeslikebacteriaandcyanobacteria)andtheirultimateapplications
tohealth-consciousconsumers.Nowadays,consumerspreferorganicfoodsthatare
easytoprocess,readytocook/eatandhavelongershelflife,whichmayallowusto
generate renewable food types with these characteristics. Therefore, it is a crucial
and vital need for continuous exchange of shared knowledge among research