Novel Food Fermentation Technologies PDF
Preview Novel Food Fermentation Technologies
Food Engineering Series Series Editor: Gustavo V. Barbosa-Cánovas K. Shikha Ojha Brijesh K. Tiwari Editors Novel Food Fermentation Technologies Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candogˇan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafi ur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico More information about this series at h ttp://www.springer.com/series/5996 K. Shikha Ojha • Brijesh K. Tiwari Editors Novel Food Fermentation Technologies Editors K. Shikha Ojha Brijesh K. Tiwari Food Biosciences Food Biosciences Teagasc Food Research Centre Teagasc Food Research Centre Dublin , Ireland Dublin , Ireland School of Food & Nutritional Sciences University College Cork Cork , Ireland ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-42455-2 ISBN 978-3-319-42457-6 (eBook) DOI 10.1007/978-3-319-42457-6 Library of Congress Control Number: 2016949556 © Springer International Publishing Switzerland 2016 T his work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms 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. T he use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. T he 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. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG Switzerland Contents 1 Novel Food Fermentation Technologies ................................................ 1 K. Shikha Ojha and Brijesh K. Tiwari 2 Novel Preservation Techniques for Microbial Cultures ...................... 7 Saúl Alonso 3 Novel Microbial Immobilization Techniques ........................................ 35 Mariangela Gallo , Barbara Speranza , Maria Rosaria Corbo , Milena Sinigaglia , and Antonio Bevilacqua 4 High Pressure Processing for Food Fermentation ............................... 57 Jincy M. George and Navin K. Rastogi 5 Pulsed Electric Field and Fermentation................................................ 85 T. Garde-Cerdán , M. Arias , O. Martín-Belloso , and C. Ancín-Azpilicueta 6 Ultrasound and Food Fermentation ...................................................... 125 K. Shikha Ojha , Colm P. O’Donnell , Joseph P. Kerry , and Brijesh K. Tiwari 7 Gamma Irradiation and Fermentation ................................................. 143 Mohamed Koubaa , Sonia Barba-Orellana , Elena Roselló-Soto , and Francisco J. Barba 8 Novel Thermal Technologies and Fermentation .................................. 155 Mohamed Koubaa , Elena Roselló-Soto , Sonia Barba-Orellana , and Francisco J. Barba 9 Novel Fermented Dairy Products .......................................................... 165 Spasenija D. Milanović , Dajana V. Hrnjez , Mirela D. Iličić , Katarina G. Kanurić , and Vladimir R. Vukić 10 Novel Fermented Meat Products ........................................................... 203 Derek F. Keenan v vi Contents 11 Novel Fermented Marine-Based Products ............................................ 235 Gaurav Rajauria , Samriti Sharma , Mila E merald , and Amit K. Jaiswal 12 Novel Fermented Grain-Based Products .............................................. 263 Mila Emerald , Gaurav Rajauria , and Vikas Kumar 13 Novel Fermented Fruit and Vegetable-Based Products ....................... 279 Raffaella Di Cagno , Pasquale Filannino , and Marco Gobbetti 14 Bioactive Compounds from Fermented Food Products ...................... 293 Maria Hayes and Marco García-Vaquero 15 Innovations in Packaging of Fermented Food Products ...................... 311 Begonya Marcos , Carmen Bueno-Ferrer , and Avelina Fernández Index ................................................................................................................. 335 Contributors Saúl Alonso The Centre for Process Innovation (CPI), Wilton Centre , Redcar , UK C. Ancín-Azpilicueta Applied Chemistry Department , Public University of Navarre , Pamplona , Spain M. Arias I nstitute for Global Food Security (IGFS), School of Biological Sciences, Queen’s University Belfast , Belfast , Northern Ireland , UK Francisco J. Barba F aculty of Pharmacy, Nutrition and Food Science Area, U niver- sitat de València , Burjassot , Spain Sonia Barba-Orellana Centro Sanitario Integrado de Xirivella, Consorci Hospital General Universitari València , Xirivella , Valencia , Spain Antonio Bevilacqua Department of the Science of Agriculture, Food and Environ- ment , University of Foggia , Foggia , Italy Carmen Bueno-Ferrer S chool of Food Science and Environmental Health, Dublin Institute of Technology , Dublin , Ireland Raffaella Di Cagno Department of Soil Plant and Food Sciences , University of Bari Aldo Moro , Bari , Italy Maria Rosaria Corbo D epartment of the Science of Agriculture, Food and Envi- ronment , University of Foggia , Foggia , Italy Mila Emerald Phytoceuticals International and Novotek Global Solutions , London , ON , Canada Avelina Fernández I nstituto de Física Corpuscular (Consejo Superior de Investi- gaciones Científi cas-Universitat de València) Parc Científi c UV , Paterna , Valencia , Spain Pasquale Filannino Department of Soil Plant and Food Sciences , University of Bari Aldo Moro , Bari , Italy vii viii Contributors Mariangela Gallo Department of the Science of Agriculture, Food and Environ- ment, U niversity of Foggia, F oggia, I taly Marco García-Vaquero Food Biosciences, Teagasc Food Research Centre , Dublin , Ireland University College Dublin School of Agriculture and Food Science , Dublin , Ireland T. Garde-Cerdán The Vine and Wine Science Institute (La Rioja Regional Government –CSIC – La Rioja University), Carretera de Burgos , Logroño , Spain Jincy M. George Academy of Scientifi c and Innovative Research, Central Food Technological Research Institute , Mysore , Karnataka , India Department of Food Engineering , Central Food Technological Research Institute , Mysore , Karnataka , India Marco Gobbetti Department of Soil Plant and Food Sciences , University of Bari Aldo Moro , Bari , Italy Maria Hayes Food Biosciences, Teagasc Food Research Centre , Dublin , Ireland Dajana V. Hrnjez Faculty of Technology , University of Novi Sad , Novi Sad , Serbia Mirela D. Iličić Faculty of Technology , University of Novi Sad , Novi Sad , Serbia Amit K. Jaiswal S chool of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology , Dublin 1 , Ireland Katarina G. Kanurić Faculty of Technology , University of Novi Sad , Novi Sad , Serbia Derek F. Keenan Food Chemistry and Technology, Teagasc Food Research Centre, Dublin , Ireland Joseph P. Kerry F ood Packaging Group, School of Food & Nutritional Sciences, University College Cork , Cork , Ireland Mohamed Koubaa Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu , Compiègne Cedex , France Vikas Kumar Neuropharmacology Research Laboratory, Department of Pharma- ceutics , Indian Institute of Technology, Banaras Hindu University , Varanasi , Uttar Pradesh , India Begonya Marcos IRTA, Food Technology , Monells , Spain O. Martín-Belloso CeRTA-UTPV, Food Technology Department , University of Lleida , Lleida , Spain Contributors ix Spasenija D. Milanović Faculty of Technology , University of Novi Sad , Novi Sad , Serbia Colm P. O’Donnell School of Biosystems and Food Engineering, University College Dublin , Dublin , Ireland K. Shikha Ojha Food Biosciences, Teagasc Food Research Centre , Dublin , Ireland School of Food & Nutritional Sciences , University College Cork , Cork , Ireland Gaurav Rajauria S chool of Agriculture and Food Science, University College Dublin, Lyons Research Farm , Co. Kildare , Ireland Navin K. Rastogi Academy of Scientifi c and Innovative Research, Central Food Technological Research Institute , Mysore , Karnataka , India Department of Food Engineering , Central Food Technological Research Institute , Mysore , Karnataka , India Elena Roselló-Soto Faculty of Pharmacy, Nutrition and Food Science Area , Univer- sitat de València , Burjassot , València , Spain Samriti Sharma Institute of Medical Microbiology, Hannover Medical School , Hannover, Germany Milena Sinigaglia Department of the Science of Agriculture, Food and Environ- ment, U niversity of Foggia, F oggia, I taly Barbara Speranza D epartment of the Science of Agriculture, Food and Environ- ment , University of Foggia , Foggia , Italy Brijesh K. Tiwari Food Biosciences , Teagasc Food Research Centre , Dublin , Ireland Vladimir R. Vukić Faculty of Technology , University of Novi Sad , Novi Sad , Serbia Chapter 1 Novel Food Fermentation Technologies K. Shikha Ojha and Brijesh K. Tiwari 1.1 Introduction The word fermentation is derived from the Latin verb f evere which means “to boil” and fermentation was defi ned by Louis Pasteur as “La vie sans l’air” (life without air) (Bourdichon et al., 2 012) . Food fermentation has a long history since ancient times which involves c hemical transformation of complex organic compounds into simpler compounds by the action of e nzymes, o rganic catalysts produced by microorganisms including yeast , moulds and bacteria (Corma, Iborra, & Velty, 2 007 ). Fermentation is a biotechnological process traditionally used as a means of food preservation and evidences have shown that rice, honey and fruit beverages were produced using fer- mentation as far back as 7000 BC in China (Marsh et al., 2 014 ). Fermentation pro- cesses have been developed for the production of a wide range of products from chemically simple compounds, e.g. ethanol to highly complex macromolecules, e.g. polysaccharides . Recently, fermentation technique has been applied to the produc- tion and extraction of bioactive compounds in the food, chemical and pharmaceutical industries. Various processing techniques are applied in conjunction with fermenta- tion process that principally affects a food’s physical or biochemical properties along with determining the s afety and shelf-life of the fermented product. Consequently, considerable resources and expertise are devoted to the processing technique of healthy and safe products. Alternative or complementary technologies to K. S. Ojha Food Biosciences , Teagasc Food Research Centre , Dublin 15 , Ireland School of Food & Nutritional Sciences , University College Cork , Cork , Ireland B. K. Tiwari (*) Food Biosciences , Teagasc Food Research Centre , Dublin 15 , Ireland e-mail: [email protected] © Springer International Publishing Switzerland 2016 1 K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies, Food Engineering Series, DOI 10.1007/978-3-319-42457-6_1
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