Foreword
Preface
Acknowledgements
Contents
About the Editors
Part I: Fundamental Concepts on Recent Trends of Food Biotechnology
1: Recent Trends in Food Biotechnology Contributing in Food Production and Processing
1.1 Introduction
1.2 Implications of Food Biotechnology in Food Processing
1.2.1 Genetic Development of Food Fermentation Microorganisms Using Food Biotechnology
1.2.2 Food Microorganisms
1.2.3 Probiotics
1.2.4 Healthy Microbes
1.2.5 Microbial Food Ingredients
1.2.6 Enzymes
1.3 Safety of Products and Foods Produced with the Help of Food Biotechnology
1.4 Legal Regulations in Biosafety
1.5 Conclusion
References
2: Exploration of Modern Biotechnology Trends in Functional Foods
2.1 Introduction
2.1.1 Functional Food
2.1.2 Agronomic Biofortification in Food Crops
2.1.3 Genetic Improvement in Food Crop by Using Genetic Engineering
2.1.4 Removal of Antinutritional Factors
2.1.5 Protein Content Improvement by Genetic Engineering
2.1.5.1 Breeding and Biotechnology
2.1.5.2 Biotechnology for Improving Bioactive Compounds in Plants and Others
2.1.5.3 Recombinant Somatotropin for the Improvement of Animal Products
2.1.5.4 Use of CRISPR/Cas9 Complex in Food
2.1.5.5 Fermentation and Bioprocessing
2.1.5.6 Types of Fermentation
2.2 Conclusion
References
3: The Current and Future Prospects of Animal Biotechnology Applications in Food
3.1 Introduction
3.2 Applications
3.3 Development of Transgenic Cattle for Milk Production
3.4 Production of Transgenic Cattle
3.5 Production of Transgenic Swine
3.6 Production of Transgenic Fish and Poultry
3.7 Modified Foods
3.8 Current Technologies
3.8.1 Methods for the Production of Transgenic Animals
3.8.1.1 DNA Microinjection
3.8.1.2 ESC (Embryonic Stem Cell)-Mediated Gene Transfer
3.8.1.3 Retrovirus-Mediated Gene Transfer
3.8.1.4 Use of Transposons
3.8.1.5 Sperm-Mediated Gene Transfer
3.9 Safety in Usage of Transgenics
3.10 Future Prospects and Conclusion
References
Part II: Microbiological Applications in Food Industry
4: Utilization of Bio Surfactants in Food Technology
4.1 Introduction to Bio Surfactants
4.2 Antibacterial, Antifungal and Antiviral Actions as Supreme Actions of Bio Surfactants
4.2.1 Antimicrobial/Antifungal and the Low Toxic Nature of Bio Surfactants
4.2.2 Bio Surfactants as Antiviral Agent
4.3 Physical Applications of Bio Surfactants
4.3.1 Bio Surfactants as Bioemulsifiers
4.3.1.1 Extraction and Employment of Bio Surfactant-Derived Bioemulsifiers
4.3.2 Bio Surfactants as Enzyme Inhibitors and Activators
4.3.3 Employment of Bio Surfactants in Flotation or Froth Formation
4.3.4 Anti-Adhesive Agent
4.3.5 Probiotics Bio Surfactants Activity
4.4 Limitations of Bio Surfactants
4.5 Conclusion and Future Prospects
References
5: Probiotics: Promising Opportunity for Future Functional Foods
5.1 Introduction
5.2 Probiotics
5.2.1 Probiotic Definition and Classification
5.2.1.1 Classification
5.2.2 Probiotic Strains
5.2.3 Technological and Safety Profile
5.3 Safety Evaluation of Probiotics
5.4 Effect of Probiotics on Human Health
5.5 Action Mechanism of Probiotics
5.5.1 Epithelial Barrier Function
5.5.2 Competitive Exclusion of Pathogens
5.5.3 Adherence to Intestinal Lining
5.5.4 Antimicrobial Peptide Production
5.5.5 Immune-Modulation
5.5.6 Interference with Quorum Sensing Signalling Molecules
5.6 Next-Generation Probiotic Development
5.7 Eubiosis and Dysbiosis
5.7.1 Epigenetics of Gut Microbiota
5.8 Prebiotics, Synbiotics and Postbiotics
5.9 Conclusion
References
6: Enhancement of Probiotics for Functional Food
6.1 Introduction
6.1.1 Probiotics
6.1.2 Functional Foods
6.2 Four Generation of Probiotics and Maintaining the Viability of the Probiotic Strains
6.2.1 First-Generation Probiotics
6.2.2 Second-Generation Probiotics
6.2.3 Third-Generation Probiotics
6.2.4 Fourth-Generation Probiotics
6.3 Biofilm Creation and Quorum Sensing (QS) of Probiotics
6.4 Mechanism of Action of Probiotics in the Gut
6.5 Strategies for the Enhancement of Probiotics
6.5.1 Selection of Better Probiotics
6.5.1.1 Stress Tolerability of the Strain
6.5.1.2 Adhesive Property of Probiotic Strain to the Human Intestine
6.5.1.3 Antimicrobial Property of a Probiotic Strain
6.5.1.4 Immunomodulatory Response of Probiotics
6.5.1.5 Functional Criteria
6.5.2 Adaptation of Probiotic Strain on Food Matrix and Human Micro-Environment
6.5.3 Selection of Better Food Packaging System for Longer Viability
6.5.4 Adding Probiotic Promoters
6.5.5 Encapsulation of Probiotics
6.6 Material and Method to Encapsulate Probiotics
6.6.1 Material to be Used
6.6.1.1 Alginates
6.6.1.2 Chitosan
6.6.1.3 Gelatin
6.6.1.4 Mucilages and Gums
6.6.2 Methods to be Used
6.6.2.1 Spray-Drying
6.6.2.2 Spray Chilling
6.6.2.3 Extrusion
6.6.2.4 Emulsion
6.6.2.5 Fluidised Bed
6.7 Bioactive Metabolites Released by Probiotics
6.7.1 Bacteriocins
6.7.2 Polysaccharides
6.7.3 Short-Chain Fatty Acids
6.7.4 Aromatic Compounds
6.7.5 Diacetyl
6.7.6 Organic Acids
6.7.6.1 Lactic Acid
6.7.6.2 Acetic Acid
6.8 Role of Probiotics in Cancer and an Immunomodulator
6.8.1 Immunology
6.8.2 Cancer
6.9 Conclusion
References
7: Microbial Production of Natural Flavors and Fragrances
7.1 Introduction
7.2 Production of Flavors and Fragrances
7.2.1 Diacetyl
7.2.2 Esters
7.2.3 Benzaldehyde
7.2.4 Alcohols
7.2.5 Ketones
7.2.6 Lactones
7.2.7 Vanillin
7.2.8 Terpenes
7.2.8.1 Valencene
7.2.8.2 Nootkatone
7.2.8.3 Patchoulol
7.2.8.4 Sclareol
7.2.8.5 Steviol
7.3 Conclusion and Future Remarks
References
8: Beneficial Effects of Psychobiotic Bacteria, Cyanobacteria, Algae, and Modified Yeast in Various Food Industries
8.1 Introduction
8.2 Beneficial Effects of Psychobiotic Bacteria in Food Industry
8.2.1 Probiotics as Functional Foods
8.3 Beneficial Effects of Cyanobacteria in Food Industry
8.3.1 Natural Products from Cyanobacteria
8.3.2 Cyanobacteria as Food Supplements
8.4 Beneficial Effects of Algae in Food Industry
8.4.1 Microalgae as Food
8.4.2 Macroalgae as Food
8.4.3 Algae as Processed Food Ingredients
8.5 Beneficial Effects of Modified Yeast in Food Industry
8.5.1 Yeast in Fermented Foods and Beverages
8.5.2 Yeast Enzymes
8.5.3 Yeast as Food Supplement
8.6 Concluding Remarks
References
9: Current Status, Future Challenges, and Opportunities for Improving the Crop Yields Using Microorganisms
9.1 Introduction
9.2 Microbial Strategies for Crop Improvements
9.2.1 Transgenic Plants
9.2.1.1 Bacillus thuringiensis
9.2.2 External Formulations
9.2.2.1 Biopesticidal Formulations
9.2.2.2 Bacteria-Based Formulation Against Diseases and Insect Pests
9.2.2.3 Mode of Action of Bacillus thuringiensis
9.2.3 Entomopathogenic Virus
9.2.3.1 Mode of Actions
9.2.4 Entomopathogenic Fungi
9.2.4.1 Infection Mechanism
9.2.5 Metarhizium Anisopliae
9.2.5.1 Mode of Action
9.2.6 Verticillium Lecanii
9.2.7 Trichoderma as Significant Bioagent in Reducing Phytopathogens
9.2.7.1 Mechanism of Trichoderma
9.3 Nutrition (Microbial Fertilizers)
9.3.1 Plant Growth-Promoting Rhizobacteria (PGPR)
9.4 Future Challenges and Opportunities
9.5 Conclusion
References
Part III: Role of Macromolecules and Micromolecules in Food
10: Diverse Role of Enzymes in Food and Dairy Industry
10.1 Introduction
10.2 The Role of Enzymes in Food Industry
10.2.1 Diversified Role of ฮฑ-Amylase, ฮฒ-Amylase, Pullulanase, Glucoamylase, and Transglutaminase in Starch Processing Industri...
10.2.2 Role of Protease, ฮฑ-Amylase, Lipooxygenase, and Xylanase in the Industrial Processes Pertaining to Bakery
10.2.3 Role of Pectinases, Tannases, and Naringinases in Juice Industry
10.2.4 Role of Amylase, Protease, and ฮฒ-Glucanase in the Brewing Industry
10.3 Diversified Role of Food Enzymes in the Dairy Industry
10.3.1 Role of Lipase, Lactase/ฮฒ-Galactosidase, and Catalase
10.4 Conclusion
References
11: Recent Trends in Microbe-Based Food Hydrocolloids
11.1 Introduction
11.1.1 Microbial Polysaccharides
11.2 Biopolymers from Bacteria
11.2.1 Curdlan
11.2.2 Xanthan Gum
11.2.3 Gellan Gum
11.3 Bacterial Biopolymers for Food Packaging
11.3.1 Polylactic Acid
11.3.2 Polyhydroxyalkanoates
11.4 Plant-Based Biopolymers Used in Food Industries
11.4.1 Pectin
11.4.2 Arabic Gum
11.4.3 Guar Gum
11.4.4 Gluten
11.4.5 Starch
11.5 Biopolymers from Seaweeds
11.5.1 Alginates
11.5.1.1 Alginate as Thickeners
11.5.1.2 Alginates as Gelling Agent
11.5.2 Carrageenan
11.5.2.1 Carrageenan in Dairy Foods
11.5.2.2 Carrageenan in Water-Based Foods
11.5.2.3 Carrageenan in Meat-Based Foods
11.5.3 Agar
11.5.3.1 Agar as Replacement for Gelatin
11.5.3.2 Agar in Gel-Based Food
11.5.3.3 Agar as Foam Stabilizers
11.5.3.4 Agar as Food Packing Material
11.6 Conclusion
References
12: Recent Aspects of Fortified Foods: An Overview on Field Testing Tools and Fortification Program Analysis Methods
12.1 Introduction
12.1.1 Field Testing Analysis
12.1.1.1 Field Testing of Iron-Fortified Food
12.1.1.1.1 Qualitative Method to Determine Iron
12.1.1.1.2 Quantification of Iron in Fortified Foods
12.1.1.2 Field Testing of Fat-Soluble Vitamins in Fortified Food
12.1.1.2.1 Qualitative and Semi-Quantitative Test
12.1.1.2.2 Quantitative Test for Fat Soluble Vitamins in Fortified Foods
12.1.1.2.3 Field Testing of Water-Soluble Vitamin-Fortified Foods
12.1.1.3 Field Testing of Other Fortificants in Fortified Foods
12.1.2 Food Fortification Program and Suitable Methods
12.2 Conclusion and Future Scope
References
13: Synthesis, Characterization, and Beneficial Effects of Green Antioxidant for Food Industry
13.1 Introduction
13.2 Sources of Antioxidant
13.3 Properties of Various Bioactive Compounds
13.3.1 Polyphenols
13.3.2 Catechins
13.3.3 Anthocyanins
13.3.4 Carotenoids
13.3.5 Phenolic Acids
13.3.6 Lycopene
13.4 Extraction Procedures of Bioactive Materials
13.4.1 Solvent Extraction of Antioxidants from Natural Sources
13.4.2 Extraction of Bioactive Materials Using Ultrasonication
13.4.3 Integrated Pressurized Liquid Extraction of Phenolic Compounds
13.4.4 Microwave-Assisted Recovery of Bioactive Materials
13.4.5 Supercritical Fluid Extraction Process
13.4.6 Deep Eutectic Solvent Followed by Ultrasound-Assisted Extraction Process
13.4.7 Oil-Assisted Extraction of Polyphenols
13.4.8 Water Extraction Followed by Membrane Filtration of Polyphenols
13.5 Beneficial Applications of Antioxidants
13.5.1 Reason Behind the Choice of Antioxidants in Daily Food Habit
13.5.2 Application of Antioxidants in Food Industries
13.6 Conclusions
References
14: Development, Prospects, and Challenges of Meat Analogs with Plant-Based Alternatives
14.1 Introduction
14.2 Meat Analogs
14.3 Market Scenario
14.4 Major Ingredients
14.4.1 Protein Ingredients
14.4.2 Carbohydrate Ingredients
14.4.3 Lipid Ingredients
14.4.4 Flavor Enhancer
14.4.5 Colouring Agents
14.4.6 Other Ingredients
14.5 Types of Meat Analogs
14.5.1 Plant-Based Meat Analogs
14.5.2 Fermentation-Based Meat Analogs
14.5.3 Insects-Based Meat Analogs
14.6 Nutritive Value and Food Safety Concerns
14.7 Major Challenges
14.8 Consumer Acceptance
14.9 Recent Advances and Future Trends
14.10 Conclusion
References
Part IV: Novel Technologies in Food Industry
15: Comparative Study on Bio/Micro and Nanoencapsulation Technologies Applications in the Food Industry
15.1 Introduction
15.2 Encapsulation of Bioactive Compounds and Its Importance in Food Science
15.3 Bio-Encapsulation, Micro-Encapsulation, and Nano-Encapsulation Techniques (Top-Down Approach and Bottom-Up Approaches)
15.3.1 Anti-Solvent Precipitation
15.3.2 Coacervation
15.3.3 Electrospinning and Electrospraying
15.3.4 Emulsification
15.3.5 Emulsion-Diffusion Method
15.3.6 Extrusion
15.3.7 Freeze-Drying
15.3.8 High-Energy Techniques
15.3.8.1 High-Pressure Homogenizer
15.3.8.2 Microfluidization
15.3.8.3 Sonication
15.3.9 Layer-by-Layer Deposition
15.3.10 Polymerization
15.3.11 Precipitation of Pressurized Emulsions or Hydrogels
15.3.12 Solid Dispersion
15.3.13 Spray Chilling and Spray Cooling
15.3.14 Spray Drying
15.3.15 Supercritical Fluid
15.4 Carrier Agents Used in Micro and Nano-Encapsulation
15.5 Pros and Cons of Encapsulation Techniques in the Food Industry
15.6 Bio, Micro-Encapsulation Versus Nano-Encapsulation
15.7 Technological Challenges and Food Safety Aspects in Encapsulation
15.7.1 Safety Aspects
15.8 Conclusions and Future Trends
References
16: Recent Advances and Use of Tools for Functional Foods and Nutraceuticals
16.1 Introduction
16.2 History and Development of Nutraceuticals
16.3 Concept of Nutraceuticals
16.4 Classes of Nutraceuticals
16.4.1 Traditional Nutraceuticals
16.4.2 Non-traditional Nutraceuticals
16.4.3 Functional Foods
16.4.4 Herbals
16.4.5 Dietary Supplements
16.4.6 Probiotics
16.5 Benefits of Nutraceuticals
16.6 Enhancement of the Bioactivity, Bioavailability, Functionality and Health Benefits of Functional Foods and Nutraceuticals
16.6.1 Enhancement of Bioactivity
16.6.1.1 Fermentation
16.6.1.2 Probiotic Fortification
16.6.2 Enhancement of Bioavailability
16.6.2.1 Polymer Coatings
16.6.2.2 Microencapsulation
16.6.2.3 Emulsions
16.6.2.4 Nanotechnology and Nanoemulsions
16.6.2.5 Nanoemulsions
16.6.2.6 Liposomes
16.6.2.7 Microemulsion
16.6.2.8 Biopolymeric Nanoparticles
16.6.3 Enhancement of Health-Promoting Effects of Functional Foods
16.6.3.1 Oral Delivery Techniques
16.6.3.2 Probiotic Foods
16.6.3.3 Prebiotic
16.6.3.4 Synbiotics
16.7 Technological Trends for Understanding and Improving the Functionality of Nutraceuticals
16.7.1 Omics Technology
16.7.2 Proteomics or Protein Engineering
16.7.3 Genetic Engineering
16.7.4 Gene Editing
16.8 Conclusions
References
17: Application of Non-Conventional Methods in Food for Obtaining Bioactive Components
17.1 Introduction
17.2 Demands and Challenges for Succinic Acid Production
17.3 Different Conventional Methods for Succinic Acid Production
17.3.1 Conventional Chemical Process
17.3.2 Biological Fermentation
17.3.3 Enzymatic Process
17.4 Different Non-Conventional Methods for Succinic Acid Production and Purification
17.4.1 Electro-Membrane-Based Hybrid System
17.4.2 Membrane-Based Hybrid System
17.5 Conclusion
References
18: Recent Advancements and Challenges in Supercritical Fluid Extraction Methods and Their Applications in Food Industries
18.1 Introduction
18.2 Carbon Dioxide as Supercritical Fluid Extraction
18.3 Supercritical Fluid Extraction (SFE) Principle
18.4 Modifier or Co-Solvent
18.5 Applications in Food Processing
18.5.1 Extraction from Fruits and Vegetables
18.5.2 Extraction of Flavors and Fragrances
18.5.3 Extraction of Spice Oils and Oleoresins
18.5.4 Extraction of Coffee and Tea Compounds
18.5.5 Extraction from Marine Sources
18.5.6 SFE in Dairy Products
18.5.7 SFE of Microalgae
18.5.8 Other Applications of SC-CO2
18.6 Conclusion
References
19: Genetically Modified Food (GMF) and its Challenges
19.1 Introduction
19.2 How Are Genetically Modified Crops Synthesized?
19.2.1 Agrobacterium tumefaciens Method
19.2.2 Particle Gun Method
19.3 Gene Editing Using CRISPR-Cas9 Technology
19.3.1 Use of CRISPR-Cas9 on Disease Resistance
19.3.2 Gene Disruption Via Indels in Coding Sequences
19.3.3 Gene Interruption Through Indels in Promoter Regions
19.3.4 Gene Removal Via Multiplex sgRNAs
19.3.5 Gene Inclusion by Homology-Directed Repair
19.4 Benefits of GMFs
19.5 Risks of GMFs
19.6 Ethical Concerns in GMFs
19.6.1 Animal Benefits Via Genetic Engineering
19.6.2 Religious Concerns Toward Genetic Engineering
19.6.3 Materialistic Concerns Against Genetic Engineering
19.7 How GM Differs from Conventional Plant Breeding Techniques
19.8 Conclusion
References
20: Genome Editing Crops in Food and Futuristic Crops
20.1 Introduction
20.2 Why Genome Editing (GE)?
20.3 Historical Perspective and Advancement in GE
20.4 GE for Trait Improvement in Crops
20.4.1 Quality- and Nutrition-Related Traits
20.4.1.1 GE for Improved Oil Quality
20.4.1.2 GE for Improvement of Pigments
20.4.1.3 GE for Good Starch Quality
20.4.1.4 GE for Increased Shelf Life
20.4.1.5 GE for Inhibiting Anti-Nutritional Factors
20.4.1.6 GE for Increased Fruit Quality
20.4.1.7 GE for Enhancing Fragrance
20.4.1.8 GE for Controlling Browning in Fruits and Vegetables
20.4.2 GE for Herbicide Resistance in Crops
20.4.3 GE for Biotic Stress Tolerance
20.4.3.1 GE for Bacterial Resistance
20.4.3.2 GE for Fungal Resistance
20.4.3.3 GE for Viral Resistance
20.4.3.4 GE for Pest and Insect Resistance
20.4.4 GE for Abiotic Stress Tolerance
20.4.4.1 GE for Drought Tolerance
20.4.4.2 GE for Salinity Tolerance
20.4.4.3 GE for Cold Tolerance
20.4.4.4 GE for Heat Tolerance
20.4.5 GE for Improved Crop Yield
20.4.6 GE for Crop Domestication
20.4.7 GE for Hybrid Production
20.4.8 GE for photoperiod adaptation
20.4.9 GE for the Development of Male Sterile and Transgene-Free Crops
20.4.10 The Policies, Governance, and Regulatory Landscape of Genome-Edited Food Crops
20.4.11 Futuristic Crops
20.5 Conclusion
References
Part V: Food Quality and Management
21: Bacteriocins as Biological Components for Managing Food Quality
21.1 Introduction
21.2 Factors Affecting Food Quality
21.3 Disease Caused by Spoiled Food
21.4 Food Preservation Methods
21.5 Bacteriocins
21.6 Mode of Action
21.7 Application of Bacteriocin in the Control of Food Quality
21.8 Combined Application of Bacteriocin with Other Technology to Maintain the Food Quality
21.9 Rules and Regulation Status of Bacteriocins
21.10 Conclusion
References
22: Control of Foodborne Pathogens Using Nanotechnology
22.1 Introduction
22.2 Contribution of Nanotechnology in Foodborne Pathogen Detection
22.3 Sensor-Based Monitoring and Separation of Foodborne Pathogens
22.3.1 Conventional Methods of Detecting and Analyzing Pathogens
22.3.2 Biosensor-Based Detection of Pathogens
22.3.3 Nanomaterial-Based Detection of Pathogens
22.3.4 Fluorescent Nanoparticles and Quantum Dot-Based Detection of Pathogens
22.3.5 Carbon Nanotube-Based Sensor for Detecting Pathogenic Bacteria
22.4 Biodegradable Nanomaterial for Food Protection and Packaging
22.4.1 Starch-Based Films Protect Food Products from Pathogens and Increase Their Shelf Life
22.4.2 Chitosan-Based Films Protect Food Products from Pathogens
22.4.3 Biodegradable Films of Cellulose and Synthetic Polymers Protect Food Products from Pathogens
22.5 Antimicrobial Packaging for Ensuring Quality and Safety of Food Products Against Foodborne Pathogens
22.6 Synergetic Antibacterial Nano-Formulation Approach for Controlling the Foodborne Pathogens
22.7 Conclusion
References
23: Regulation of Genetically Modified and Gene-Edited Foods: An Overview
23.1 Introduction
23.2 Genetically Modified Organisms and Gene-Edited Organisms
23.2.1 The Need for Genetically Modified Crops and Gene-Edited Crops
23.2.1.1 Golden Rice
23.2.1.2 GM Apples
23.2.1.3 GM Potato
23.2.1.4 Transgenic Aflatoxin-Free Maize
23.2.1.5 Low-Gluten Wheat Edited with CRISPR/Cas9
23.2.2 Global Status of GMOs
23.2.3 Possible Risks and Hazards from GMOs
23.3 The Regulatory Systems for Genetically Modified and Gene-Edited Organisms
23.3.1 The US Regulatory Framework on Genetically Modified Organisms
23.3.1.1 United States Department of Agriculture (USDA)
23.3.1.2 Food and Drug Administration (FDA)
23.3.1.3 Environmental Protection Agency (EPA)
23.3.1.4 Regulation of Genome-Edited Products in the USA
23.3.2 European Union (EU) Regulatory Framework on Genetically Modified Organisms
23.3.2.1 Regulation of Gene-Edited Products in EU
23.3.3 GMO Regulatory Framework in India
23.3.3.1 Genetic Engineering Appraisal Committee (GEAC)
23.3.3.2 Review Committee on Genetic Manipulation (RCGM)
23.3.3.3 Institutional Biosafety Committee (IBSC)
23.3.3.4 District Level Biotechnology Committee and State Biotechnology Co-Ordination Committee
23.3.3.5 Food Safety and Standards Authority of India
23.3.3.6 Regulation of Genome Editing Technologies in India
23.4 Challenges in the Identification and Quantification of Gene-Edited Organisms
23.5 Conclusion
References