Food Preservation and Safety of Natural Products

Description

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Front Cover Food Preservation and Safety of Natural Products Copyright Contents Chapter 1 Introduction References Chapter 2 Food ecology and microbial food spoilage Overview Food ecology Specific spoilage organism concept Factors affecting microbial food spoilage Microbial interactions Negative interactions Positive interaction Bacteria in food spoilage Mold and yeast in food deterioration Phage in the food ecosystem Nonmicrobial food spoilage Conclusion References Chapter 3 Microbial food contamination and foodborne diseases Overview Sources of food contamination Contamination at source or preharvest contamination Preprocessing contamination Processing contamination Postprocessing or finished product contamination Emerging and reemerging foodborne diseases Description of major foodborne bacterial pathogens Listeria monocytogenes Escherichia coli Enterotoxigenic Escherichia coli (ETEC) Enteropathogenic Escherichia coli (EPEC) Enterohemorrhagic Escherichia coli (EHEC) Entero-invasive Escherichia coli (EIEC) Salmonella spp. Campylobacter jejuni Clostridium spp. Clostridium perfringens Clostridium botulinum Clostridium difficile Staphylococcus aureus Bacillus spp. Vibrio spp. Shigella spp. Yersinia enterocolitica Foodborne viruses Noroviruses Hepatitis A virus Rotavirus Conclusion References Chapter 4 Enumeration of foodborne microorganisms Overview Conventional culture method Most probable number technique Rapid detection methods Immunoassay based methods Enzyme link immunosorbent assay Immunomagnetic separation Latex agglutination test Bioluminescence Molecular techniques Polymerase chain reaction Loop mediated isothermal amplification Nucleic acid sequence based amplification DNA hybridization Microarray technology Innovative biosensor technology Application of foodomics Conclusion References Chapter 5 Conventional preservation and preservatives Overview Traditional food preservation techniques Synthetic antimicrobial food additive and preservative Synthetic antioxidant food additive and preservative Acidulants Conclusion References Chapter 6 Natural bioactive compounds in food production and preservation Overview Natural products Plant antimicrobial Plant antimicrobial peptides Plant antioxidants Nonplant-derived antimicrobial and antioxidants Other applications of natural products in food Direct food additives Indirect food additives Safety of natural products as food Mechanism of action of natural antimicrobial preservatives Mode of action of natural antioxidant preservatives Conclusion References Chapter 7 Incorporation of natural products in food Overview Natural products in food Microencapsulation of natural bioactive compounds Nanoencapsulation of natural bioactive compounds Nanoemulsification of natural bioactive compounds Emerging food packaging Natural products active packaging material Edible films Conclusion References Chapter 8 Green technology in food processing and preservation Introduction Hurdle technique or combined method Application of hurdle technology Pulsed electric field Principle of PEF Inactivation of microbial by PEF PEF processing Ultrasonication Inactivation of microorganism Application of ultrasound in pre-treatment, filtration and extraction Application of ultrasound in the food industry Supercritical fluid technology SCF for food protection SCF for reduction of microorganisms SCF for regulating enzymatic activity Prospective application of SCF High hydrostatic pressure Principles of HHP Effects of HPP on food spoilage microbes Effects of HPP on food components Cold plasma processing Mechanism of microbial inactivation Microbial decontamination in food Effect on food quality Limitations of the CP technology and future prospects Ultraviolet Inactivation of microorganisms Processing of liquid food with UV Processing of solid food with UV Processing of package food with UV Modified atmosphere packaging MAP application in fruits and vegetable MAP application in meat MAP application in baked products MAP application in fish and sea foods MAP application in cheese Biological and microbiological effect of MAP application Prospects of MAP in preservation of food Nanotechnology Application of nanotechnology in processing of food Application of nanotechnology in packaging of food Safety and regulatory concerns Conclusion References Chapter 9 Natural active components in smart food packaging system Introduction Smart food packaging systems Antioxidant packaging Antimicrobial packaging Oxygen scavenging packaging Carbon dioxide scavenging packaging Ethylene absorbing packaging Moisture scavenging packaging Intelligent packaging Time–temperature indicators Freshness indicators Natural active component of food packaging Polyphenols and other plant phytochemicals Natural pigments and colorants as an indicator compound Nanomaterial active component in smart packaging Safety aspects of smart packaging Conclusions References Chapter 10 Natural polymers as food packaging materials Introduction Importance of food packaging Emerging food packaging materials Mechanical parameters of packaging materials Physicochemical parameters of packaging materials Methods employed for food packaging fabrication Solvent casting Electrospinning Extrusion Sources of bio-based polymers Classes of bio-based polymers Natural polymers used for packaging material fabrication Chitosan Starch Alginate Pectin Cellulose Carrageenan Collagen and gelatin Conclusion References Chapter 11 Lactic acid bacteria and bacteriocins as biopreservatives Introduction Lactic acid bacteria Source of lactic acid bacteria Health benefit of lactic acid bacteria Application of lactic acid bacteria in food Dairy products Meat products Vegetable products Lactic acid bacteria in fermentation Lactic acid bacteria and bacteriocins for the management of drug resistance Lactic acid bacteria and bacteriocins for surface cleaning Lactic acid bacteria genus relevant to food preservation Lactobacillus Pediococcus Lactococcus Leuconostoc Weissella Factors influencing the growth of lactic acid bacteria Bacteriocin Characteristics of bacteriocin Application of bacteriocin in food preservation Factors influencing bacteriocin production Conclusions References Chapter 12 Bacteriophage: A potential biocontrol agent Introduction Bacteriophages Phage replication cycle (lytic and lysogenic) Bacteriophage as food preservatives Effects of phage products on foodborne bacteria Phage enzymes in food preservation Research trends on the use of bacteriophage in food preservation and safety Phage therapy (in medicine) Phage as biosanitization agent Drawbacks to the use of phage in food Phage concentration Methods of phage application Timing of phage application Selection of phage Role of phages in food safety Consumer’s perception and safety concerns Advantages of bacteriophages Disadvantages of bacteriophages Conclusion References Chapter 13 Antimicrobial peptides in food preservation Introduction Source of antimicrobial peptides Antimicrobial peptides from plant Antimicrobial peptides from bacteria Antimicrobial peptides from milk and milk products Antimicrobial peptides from fish and marine products Antimicrobial peptides from algae Antimicrobial peptides from mushrooms Types of antimicrobial peptides Mechanisms of action Extracellular-targeting AMPs Outer surface lipids Outer membrane proteins Intracellular-targeting AMPs Nucleic acids Intracellular proteins Methods of production Chemical synthesis Enzymatic method of synthesis Recombinant method of synthesis Purification Affinity chromatography Ammonium sulfate precipitation Ion exchange chromatography Acetone precipitation method Capillary electrophoresis Application of natural AMPs as food additives and preservative Application in animal husbandry and aquaculture Control of plant diseases Control of post-harvest spoilage Use as pesticides Active packaging with AMPs Food matrix interactions/reactions Bioavailability of AMPs Formulation of antimicrobial peptides as nanoparticles and nanovesicles Regulations of AMPs Approved AMPs/AMPs currently used in the food industry Factors affecting the activity of AMPs in foods Benefits associated with AMPs Limitations to the use of AMPs Future developments Conclusion References Chapter 14 Natural polymers and hydrocolloids application in food Introduction Natural polymer Hydrocolloids Sources of hydrocolloids Microbial hydrocolloids Animal source hydrocolloids Plant source hydrocolloids Seaweed source hydrocolloids Applications of hydrocolloids in food Natural source hydrocolloids in pharmaceuticals and medicine Natural source hydrocolloids in cosmetics and personal care products Cellulose Hemicelluloses Chitin Starch (amylose and amylopectin) Carrageenan Pectin Agar Curdlan Gellan gum Alginate Gelatine Konjac glucomannan Application in food Emulsifying and stabilizing agents Thickening agents Gelling agents Beneficial health effects of natural polymer Conclusion References Chapter 15 Natural products as functional food Introduction Nutraceuticals and functional foods Sources of functional foods Probiotics Dietary fiber Fruits and vegetables Flavonoids Curcumin Beverages Tea Dairy-based beverages Energy drinks Meat products Live biotherapeutic products (LBP) Role of functional foods in promotion of health Market potential of functional foods Safety considerations and regulation of functional foods Conclusion References Chapter 16 Legislations on the use of natural product Introduction Sources of natural products Marine life Microorganisms Plants Discovery of natural products Applications of natural products in food Potential of natural products to influence health and disease Challenges to the use of natural products Safety of natural products Safety of food additives Regulation of natural product Policy regarding quantitative labeling of dietary supplements containing live microorganisms Conclusion References Chapter 17 Valorization of natural industrial agrofood by-products Introduction Food processing industries and main by-products or wastes generated Fruit and vegetable industry Grain processing industrial by-products Brewery and winery industry By-products and waste from coffee brewing Fish and seafood by-products Relevant products obtained from fish and seafood by-products Collagen and gelatin Chitin and chitosan Meat waste and by-products Dairy industrial by-products and waste Tropical root and tuber processing industries Conclusions References Chapter 18 Nanotechnology and nanomaterial delivery in the food system Introduction Nanotechnology and food safety Nanocarrier systems for delivery of nutrients and supplements Nanostructured food additives Polymeric nanocapsules Nanomicelles Nanoliposomes Nanoemulsions Biogenic metal-nanoparticles Nanocomposites for food packaging Nanocoating on food contact surfaces Solid lipid nanoparticles Nanofibers as bioactive delivery channels Conclusion References Index Back Cover