Innovative food science and emerging technologies: the science behind health

659 Pages·2019·8.353 MB·English

INNOVATIVE FOOD SCIENCE
AND EMERGING TECHNOLOGIES
The Science Behind Health

INNOVATIVE FOOD SCIENCE
AND EMERGING TECHNOLOGIES
The Science Behind Health
Edited by
Rajakumari Rajendran
Anne George, MD
Nandakumar Kalarikkal, PhD
Sabu Thomas, PhD
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Library and Archives Canada Cataloguing in Publication
Innovative food science and emerging technologies / edited by Sabu Thomas, PhD,
Rajakumari Rajendran, Anne George, MD, Nandakumar Kalarikkal, PhD.
Chapters stem from ICAFST--2015, the First International Conference on Advances in Food Science and
Technology, held on November 20–22, 2015, in Kottayam, Kerala, India.
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-661-1 (hardcover).--ISBN 978-0-203-71140-8 (PDF)
1. Food industry and trade--Technological innovations--Congresses. I. Thomas, Sabu, editor II. Rajendran,
Rajakumari, editor III. George, Anne, 1961-, editor IV. Kalarikkal, Nandakumar, editor V. International
Conference on Advances in Food Science and Technology (2015 : Kottayam, India)
TP370.I56 2018 664 C2018-902504-2 C2018-902505-0

CIP data on file with US Library of C ongress
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ABOUT THE EDITORS
Rajakumari Rajendran
Rajakumari Rajendran is a research fellow working at the International and
Inter University Centre for Nanoscience and Nanotechnology, Mahatma
Gandhi University, Kottayam, Kerala, India. She received a bachelor’s
degree in Pharmacy from the Tamilnadu Dr. MGR Medical University, India
and a master’s degree in Pharmacy (Pharmaceutics), Sastra University,
India. She has industrial experience in dietary supplements and medicinal
formulations and is currently engaged in developing dietary supplements
at the International and Inter University Centre for Nanoscience and Nano-
technology, Mahatma Gandhi University, Kottayam, Kerala, India. She has
awarded prestigious Inspire Fellowship (DST) and has research publications.
Anne George, MD
Anne George, MD, is Associate Professor at Government Medical College,
Kottayam, Kerala, India. She did her MBBS (Bachelor of Medicine, Bach-
elor of Surgery) at Trivandrum Medical College, University of Kerala, India.
She acquired a DGO (Diploma in Obstetrics and Gynecology) from the
University of Vienna, Austria; Diploma Acupuncture from the University
of Vienna; and an MD from Kottayam Medical College, Mahatma Gandhi
University, Kerala, India. She has organized several international confer-
ences, is a fellow of the American Medical Society, and is a member of many
international organizations. She has five publications to her name and has
presented 25 papers.
Nandakumar Kalarikkal, PhD
Nandakumar Kalarikkal, PhD, is Associate Professor and Head of Advanced
Materials Laboratory, School of Pure and Applied Physics, Mahatma Gandhi
University, Kottayam, India. He is also the Joint Director of the Interna-
tional and Inter University Centre for Nanoscience and Nanotechnology at
the same university. He is a fellow of many professional bodies. He has
authored many professional journal articles and has co-edited several books.
He is actively involved in research, and his group works on the synthesis,
vi About the Editors
characterization, and applications of various nanomaterials, ion irradiation
effects on various novel materials, and phase transitions.
Sabu Thomas, PhD
Sabu Thomas, PhD, is the Pro-Vice Chancellor of Mahatma Gandhi
University and Founding Director of the International and Inter University
Center for Nanoscience and Nanotechnology, Mahatma Gandhi University,
Kottayam, Kerala, India. He is also a full professor of polymer science and
engineering at the School of Chemical Sciences of the same university. He
is a fellow of many professional bodies. Professor Thomas has (co-)authored
many papers in international peer-reviewed journals in the area of polymer
science and nanotechnology. He has organized several international confer-
ences. Professor Thomas’s research group has specialized in many areas of
polymers, which includes polymer blends, fiber-filled polymer composites,
particulate-filled polymer composites and their morphological characteriza-
tion, ageing and degradation, pervaporation phenomena, sorption and diffu-
sion, interpenetrating polymer systems, recyclability and reuse of waste
plastics and rubbers, elastomeric crosslinking, dual porous nanocomposite
scaffolds for tissue engineering, etc. Professor Thomas’s research group
has extensive exchange programs with different industries and research and
academic institutions all over the world and is performing world-class collab-
orative research in various fields. Professor Thomas’s Center is equipped
with various sophisticated instruments and has established state-of-the-art
experimental facilities, which cater to the needs of researchers within the
country and abroad.
Professor Thomas has published over 750 peer-reviewed research papers,
reviews, and book chapters and has a citation count of 31,574. The H index
of Prof. Thomas is 81, and he has six patents to his credit. He has delivered
over 300 plenary, inaugural, and invited lectures at national/international
meetings over 30 countries. He is a reviewer for many international journals.
He has received MRSI, CRSI, nanotech medals for his outstanding work
in nanotechnology. Recently Prof. Thomas has been conferred an Honoris
Causa (DSc) by the University of South Brittany, France, and University
Lorraine, Nancy, France.
CONTENTS
List of Contributors .......................................................................................xi
List of Abbreviations ....................................................................................xv
Preface ........................................................................................................xxi
PART I: Health Benefits and Industrial Perspectives of
Superfoods, Seafoods, and Potential Foods ....................................1
1. Lion’s Mane: The Medicinal Mushroom That Offers New Hope
for Peripheral Neuropathy .............................................................................3
Kah-Hui Wong and Syntyche Ling-Sing Seow
2. Understanding Probiotics: A Review...........................................................25
Mradula Gupta, Somesh Sharma, and Nitin Kothari
3. Aquatic Enzymes and Their Applications in the Seafood Industry .........43
Parvathy U., Jeyakumari A., George Ninan, L. N. Murthy, S. Visnuvinayagam,
and C. N. Ravishankar
4. Utilization and Value Addition of Culinary Banana:
The Potential Food for Health .....................................................................69
Prerna Khawas and Sankar Chandra Deka
5. Modification of Culinary Banana Resistant Starch and
Its Application .............................................................................................107
Prerna Khawas and Sankar Chandra Deka
PART II: Potential Source of Proteins, Amino Acids, and Oils,
and Safety of Food and Food Products .......................................157
6. Gelatin from Cold Water Fish Species and Their
Functional Properties .................................................................................159
Nor Fazliyana Mohtar and Conrad O. Perera
7. Fish Processing Waste Protein Hydrolysate: A Rich Source of
Bioactive Peptides .......................................................................................199
Girija G. Phadke, L. Narasimha Murthy, Asif U. Pagarkar, Faisal R. Sofi, and
K. K. Sabha Nissar
viii Contents
8. Effect of Oregano Essential Oil on the Stability of
Microencapsulated Fish Oil .......................................................................215
Jeyakumari A., Zynudheen A. A., Binsi P. K., Parvathy U., and Ravishankar C. N.
9. Safety Considerations of Raw Meat: An Indian Perspective ..................225
Vishva Maru and Vaijayanti V. Ranade
10. Acrylamide in Food Products: Occurrence, Toxicity,
Detoxification, and Determination ............................................................249
Kalyani Y. Gaikwad and K. A. Athmaselvi
PART III: Innovative Methods in Processing and Preservation
of Food and Bioactive Components .............................................287
11. Improving Quality of Ready-to-Eat, Minimally Processed
Produce Using Non-Thermal Postharvest Technologies..........................289
Rohanie Maharaj
12. Radiation Processing: An Emerging Post Harvest Preservation
Method for Improving Food Safety and Quality .....................................317
Sumit Gupta and Prasad S. Variyar
13. Foods Preserved with Hurdle Technology ................................................351
Anurag Singh, Ashutosh Upadhyay, and Ankur Ojha
14. Radio Frequency Applications in Food Processing ..................................375
V. K. Shiby, Aisha Tabassum, and M. C. Pandey
15. Microencapsulation of Bioactive Food Ingredients: Methods,
Applications, and Controlled Release Mechanism—A Review ..............399
Jeyakumari A., Parvathy U., Zynudheen A. A., L. Narasimha Murthy,
S. Visnuvinayagam, and Ravishankar C. N.
16. Electrospinning as a Novel Delivery Vehicle for Bioactive
Compounds in Food ....................................................................................425
Rajakumari Rajendran, Apparao Gudimalla, Raghavendra Mishra, Shivanshi Bajpai,
Nandakumar Kalarikkal, and Sabu Thomas
17. An Underutilized Novel Xeric Crop: Kair (Capparis decidua) ...............455
Yamini Chaturvedi and Ranjana Nagar
18. Value Addition of Underutilized Crops of India by Extrusion
Cooking Technology ....................................................................................471
Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka
19. Fungal Retting Technology of Jute ............................................................493
Avijit Das
Contents ix
20. Composting of Cashew Apple Waste Residue for Cultivating
Paddy Straw Mushroom .............................................................................511
Meghana V. Desai, David G. Gomes, Babu V. Vakil, and Vaijayanti V. Ranade
PART IV: Development, Optimization, Characterization,
and Applications of Food Products .............................................521
21. Quality Characteristics of Custard Made from Composite
Flour of Germinated Finger Millet, Rice, and Soybean ..........................523
Charanjit S. Riar and Surwase S. Bhaskarroa
22. Kinnow Peel—Rice-Based Expanded Snacks: Investigating Extrudate
Characteristics and Optimizing Process Conditions ...............................541
Himanshu Prabhakar, Shruti Sharma, Savita Sharma, and Baljit Singh
23. Development and Partial Characterization of Biodegradable
Film from Composite of Lotus Rhizome Starch, Whey Protein
Concentrate, and Psyllium Husk ...............................................................561
Sakshi Sukhija, Sukhcharn Singh, and Charanjit S. Riar
24. Green Leaf Protein Concentrate and Its Application in
Extruded Food Products ...........................................................................575
Jayabrata Saha and Sankar Chandra Deka
25. Development of Spray-Dried Honey Powder with Vitamin C
and Antioxidant Properties Using Maltodextrin as a Carrier ................595
Yogita Suhag, Gulzar Ahmad Nayik, and Vikas Nanda
Index .....................................................................................................................609