Cover

Title Page

Copyright Page

Contents

List of Contributors

Foreword

Series Preface

Preface for Volume 1: Food Biosynthesis

Chapter 1 - Biocatalysis and Its Process Intensification in the Chemical Industry

1 - Introduction

1.1 - History of Biobased Processing in the Food Industry

1.2 - Global Enzyme Market in the Food Industry

2 - Biobased Synthesis

2.1 - Definition

2.2 - Enzyme Structure and Properties

2.3 - Factors Affecting Enzymatic Synthesis

2.4 - Whole Cell Versus Isolated Enzymes

2.5 - Immobilization

2.6 - General Classification of Enzymes

3 - Sustainability in the Food Industry

4 - Enzyme Application in the Food Industry

5 - Application of Enzymes in the Food Industry

5.1 - Dairy Industry

5.2 - Bakery Industry

5.3 - Beverage Industry

5.4 - Fats and Oils Industry

5.5 - Fragrance and Flavor Industry

6 - Advances in the Food Industry

7 - Scaling Up and Bioreactors

8 - Food Safety Regulations

9 - Conclusion and Future Prospects

References

Further Reading

Chapter 2 - Microbial Biosynthesis: A Repertory of Vital Natural Products

1 - Introduction

2 - Microorganisms

2.1 - Brief History

2.2 - Microbial Biotechnology

2.3 - Microbial Metabolism

2.3.1 - Primary metabolites

2.3.2 - Secondary metabolites

3 - Biocatalysis

4 - Biosynthesis

4.1 - Primary Biosynthetic Products

4.1.1 - Vitamins

4.1.2 - Amino acids

4.1.3 - Ethanol

4.1.4 - Acetone-butanol

4.1.5 - Organic acids

4.2 - Secondary Biosynthetic Products

4.2.1 - Biopolymers

4.2.2 - Bioflocculants

4.2.3 - Biosurfactants

4.2.4 - Biomaterials

4.2.5 - Antimicrobial natural products

4.2.6 - Synthesis of biofilm

4.2.7 - Biosynthesis of nanoparticles

4.2.8 - Probiotic metabolites

5 - Bacterial Survival Strategies

6 - Industrial Microbiology

7 - Conclusions

References

Further Reading

Chapter 3 - Microbial Biosynthesis of Health-Promoting Food Ingredients

1 - Introduction

2 - Prebiotics and Fructooligosaccharides

2.1 - Definitions, Sources, and Chemical Structures of FOSs

2.2 - Limitations of Commercial FOSs

2.3 - Production of FOSs

2.3.1 - Chemical synthesis of FOSs

2.3.2 - Enzymatic synthesis of FOSs

2.3.3 - Hydrolysis of fructans to FOSs

2.3.4 - Microbial production of FOSs

2.3.4.1 - Fructosyl transferases (FTases)

2.3.4.2 - Inulinases and levansucrases

2.4 - Health Implications of FOSs

2.4.1 - Prebiotic activity of FOSs

2.4.2 - FOSs in diabetes control and lipid metabolism

2.4.3 - FOSs and other defense functions

3 - Omega-3 Polyunsaturated Fatty Acids

3.1 - Definitions and Chemical Structures

3.2 - Major Sources of PUFAs

3.2.1 - Microbial sources

3.3 - PUFAs in Health and Diseases

4 - Selected Natural Antioxidants

4.1 - Flavonoid Phenolic Compounds

4.1.1 - Bioactivity of flavonoids

4.2 - Carotenoids

4.2.1 - Bioactivity of carotenoids

4.3 - Microbial Production of Selected Antioxidants

4.4 - Nonflavonoid Phenolic Compounds

4.4.1 - Nutritional and antioxidant properties of phenolic compounds

4.4.2 - Microbial production of bioactive phenolic compounds

4.4.3 - Bioavailability of phenolic compounds

5 - Phenolic Lipids: A New Term

5.1 - Potential Applications of Phenolic Lipids

6 - Selected Value-Added Products from Agro-industrial Wastes

6.1 - Production of Bioactive Phenolic Compounds from Agro-industrial Wastes

6.2 - Bioactive Carotenoids

6.3 - Selected Industrial Enzymes

6.4 - Organic Acids

6.5 - Oil

6.6 - Production of Edible Fungi and Polysaccharides

6.7 - Bioethanol

7 - Characterization of Selected Bioactive Compounds

7.1 - Analysis of FOSs

7.1.1 - Thin-layer chromatography

7.1.2 - Gas chromatography

7.1.3 - High-performance Liquid Chromatography

7.1.4 - High-pressure anionic exchange chromatography with pulsed amperometric detection

7.1.5 - Nuclear magnetic resonance spectroscopy

7.2 - Characterization of Phenolic Compounds

7.3 - Characterization of PUFAs and PLs

7.4 - Analysis of Carotenoids

7.5 - Evaluation of the Antioxidant Properties

7.5.1 - Reducing Power Assay (FRAP)

7.5.2 - DPPH radical scavenging assay

8 - Safety Assessment of Food Ingredients

9 - Conclusions

References

Chapter 4 - Microbial Production of Bioactive Pigments, Oligosaccharides, and Peptides

1 - Introduction

2 - Bioactive Compounds

2.1 - Carotenoids

2.1.1 - Natural source

2.1.2 - Microbial production

2.1.3 - Biological properties

2.1.3.1 - Anticancer activity

2.1.3.2 - Antiinflammatory properties

2.1.3.3 - Antioxidant activity

2.1.3.4 - Other properties

2.1.4 - Trends and applications in the food industry

2.1.5 - Recovery and purification strategies

2.2 - Fructooligossaccharides (FOS)

2.2.1 - Natural source

2.2.2 - Microbial production

2.2.2.1 - FOS production by SmF

2.2.2.2 - Production by SSF

2.2.3 - Biological properties

2.2.3.1 - FOS as prebiotics

2.2.3.2 - FOS role in prevention of colon cancer

2.2.3.3 - FOS role in obesity

2.2.3.4 - FOS role in lipid regulation

2.2.3.5 - FOS role in mineral absorption

2.2.3.6 - FOS immunomodulatory effect

2.2.4 - Trends and applications in the food industry

2.3 - Peptides

2.3.1 - Natural sources

2.3.2 - Microbial production

2.3.3 - Biological properties

2.3.3.1 - Antimicrobial peptides

2.3.3.2 - Antihypertensive peptides

2.3.3.3 - Antithrombotic peptides

2.3.3.4 - Antioxidative peptides

2.3.4 - Trends and applications in the food industry

2.3.5 - Recovery and purification strategies

3 - Genetic Engineering of Bioactive Compound-Producing Microorganisms

4 - Conclusions and Perspectives

References

Further Reading

Chapter 5 - Bioprocessing of Plant-Derived Bioactive Phenolic Compounds

1 - Introduction

2 - Polyphenolic Compounds: An Overview

3 - Extraction of Polyphenolic Compounds

3.1 - Plant Material Wastes as a Source of Phenolics

3.2 - Sample Preparation

3.3 - Solvent Extraction

3.3.1 - Optimization of solvent extraction processes

3.3.2 - Energy-assisted extraction technologies

3.3.3 - Enzyme-assisted extraction strategies

3.4 - Resin Adsorption

3.4.1 - Neutral (nonionic) resins

3.4.2 - Ion-exchange resins

3.4.3 - Molecularly imprinted polymers

3.5 - Pressurized Fluid-Mediated Extraction Techniques

3.5.1 - Supercritical fluid extraction

3.5.2 - Subcritical water extraction and high hydrostatic pressure processing

3.6 - Emerging Bioinformatics and “Omic” Tools

4 - Detection Methods for Plant Phenolic Compounds

4.1 - Separation Methods

4.2 - UV-Visible Absorbance

4.3 - Fluorescence

4.4 - Chemiluminescence

4.5 - Electrochemical Methods

4.6 - Mass Spectrometry

4.7 - Spectrometric Assays

5 - Health and Biotechnological Applications of Plant-Derived Bioactive Polyphenolic Compounds

5.1 - Health Benefits of Phenolic Compounds

5.1.1 - Protection against cardiovascular disease

5.1.2 - Antiinflammatory and antitumor effects

5.1.3 - Anticancer effects

5.1.4 - Plant phenolic compounds in herbal drugs and dietary supplements

5.2 - Biotechnological Applications of Phenolic Compounds

5.2.1 - Plant phenolic compounds as food antioxidants

5.2.2 - Plant phenolic compounds as antimicrobial agents

6 - Concluding Remarks

References

Chapter 6 - A Review on the Impacts of Process Variables on Microbial Production of Carotenoid Pigments

1 - Introduction

2 - Chemical Structure

3 - Medical Applications

4 - Biosynthesis of Carotenoids

5 - Optimization of Culture Conditions for Carotenogenic Microorganisms

5.1 - Carbon Resource Optimization

5.2 - Light Condition Optimization

5.3 - Nitrogen Resource Optimization

5.4 - Temperature Optimization

5.5 - pH Optimization

5.6 - Optimizing the Chemical Compounds That Stimulate Carotenoid Production

5.7 - Optimization of Stimulating Metal Ions and Salts in Carotenoids Production

5.8 - Optimization of Carotenoid Production by Response Surface Method and Statistical Tests Designs

5.9 - Optimization of Intermediates in Carboxylic Acid (TCA) Cycle

6 - Conclusions

References

Chapter 7 - New Insights on Bacterial Cellulose

1 - Introduction

2 - Cellulose

2.1 - The Crystalline Structure of Cellulose

2.2 - Physical Chemistry of Bacterial Cellulose

2.3 - Biosynthesis of Bacterial Cellulose

2.4 - Hydrolysis of Bacterial Cellulose

2.5 - Purification of Bacterial Cellulose

3 - Taxonomical Classification of Gluconoacetobacter Gender

3.1 - Komagataeibacter xylinus

4 - Current and Novel Food Biotechnological Applications

4.1 - Brazilian Approach on Nata de Coco Production

4.2 - Production and Biotechnological Applications of Cellooligosaccharides

5 - Sophisticated Health Applications

5.1 - Skin Tissue Engineering

5.2 - Vascular/Neuronal/Osteo Tissues Engineering

5.3 - Drug Delivery

6 - Other Technology Applications of Bacterial Cellulose

6.1 - Bacterial Cellulose Technological Applications

6.2 - Environmental Applications

6.3 - Textile Applications

6.4 - Electrochemical Applications

Acknowledgments

References

Chapter 8 - Curcuminoid Analogs via Microbial Biotransformation With Improved Therapeutic Properties

1 - Introduction

1.1 - Physicochemical Properties of Curcuminoids

1.2 - Stability of Curcumin

1.3 - Metabolism of Curcumin

1.4 - Bioavailability of Curcuminoids

1.5 - Improving the Bioavailability of Curcuminoids

1.5.1 - Adjuvants

1.5.2 - Nanoparicles/liposomes/polymer complexes

1.6 - Derivatives and Analogs of Curcuminoids

1.7 - Biotransformation

2 - Microbial Biotransformation of Curcuminoids

2.1 - Isolation of Endophytic Microbes From Curcuma longa

2.2 - Screening of Endophytic and Other Microbial Strains or Biotransformation Potential

2.2.1 - Screening of endophytes

2.2.2 - Screening of other microbial strains

2.3 - Extraction, Purification, and Characterization of Biotransformed Metabolites

3 - Microbial Transformed Metabolites of Curcumin

4 - Vanillin From Curcumin

5 - Conclusions and Future Aspects

References

Further Reading

Chapter 9 - The Role of Biocatalysis and Membrane Techniques in Processing High-Pectin Content Food Stuffs and Wastes

1 - Introduction

1.1 - Pectins and Galacturonic Acid

1.2 - Occurrence of Pectins

1.3 - Characterization of Pectins

1.4 - Pectinase Enzymes

2 - Enzymatic Degradation of Pectin in Fruit Juice Processing

3 - Recovery of Pectic Substances

3.1 - Manufacture of Pectins

3.2 - Pectic Oligosaccharides

4 - Enzymatic Hydrolysis of Pectin

4.1 - Kinetics

4.2 - Membrane Bioreactors for Enzymatic Hydrolysis of Pectin

5 - Recovery of Galacturonic Acid by Electrodialysis

6 - Conclusions

References

Chapter 10 - Biosynthesis of Metal and Metal Oxide Nanoparticles for Food Packaging and Preservation: A Green Expertise

1 - Introduction

2 - Nanoparticles

2.1 - Properties of Nanoparticles

2.2 - Classification of Nanoparticles

2.3 - Synthesis of Nanoparticles

2.3.1 - Physical methods

2.3.1.1 - Evaporation method

2.3.1.2 - Photolytic and radiolytic methods

2.3.1.3 - Laser ablation

2.3.2 - Chemical methods

2.3.2.1 - Sol-gel method

2.3.2.2 - Chemical precipitation

2.3.2.3 - Hydrothermal synthesis

2.3.2.4 - Micelles or microemulsion-based synthesis

2.3.3 - The biological “green chemistry” method

2.3.3.1 - Microbial synthesis

2.3.3.2 - Need for green synthesis

2.3.3.3 - Plant-mediated synthesis

2.3.3.4 - Other biological routes

2.4 - Characterization of Nanoparticles

2.5 - Metal and Metal-Oxide Nanoparticles

3 - Nanotechnology in Food Sector

4 - Nanoparticles in Food

4.1 - Food Processing

4.2 - Food Packaging

5 - Conclusion and Future Perspectives

References

Further Reading

Chapter 11 - Hydroponic System: A Promising Biotechnology for Food Production and Wastewater Treatment

1 - Introduction

2 - Physicochemical and Biological Characterization and Problems of Different Wastewater Types

2.1 - Domestic Wastewater

2.2 - Cheese and Dairy Wastewater

2.3 - Olive Mill Wastewater

2.4 - Winery Wastewater

2.5 - Textile Wastewater

2.6 - Pig Farm Wastewater

3 - Water Quality for Irrigation

3.1 - Control of Irrigation and Nutrient Supply

3.2 - Raw Water Quality

3.2.1 - Groundwater

3.2.2 - Surface water

3.2.3 - Water reuse

4 - Wastewater Reuse and Treatment by Hydroponic System for Food Production

5 - Conclusions

Acknowledgments

Abbreviations

Nomenclature

References

Chapter 12 - Lignan Biosynthesis for Food Bioengineering

1 - Introduction

2 - Lignan Biosynthesis Pathways

3 - Genomes and Transcriptomes of Lignan-Rich Plants

4 - Lignan Biological Activity on Mammals

5 - Metabolic Engineering of Lignan Biosynthesis

5.1 - Metabolic Engineering of Transgenic Plants and Cells

5.1.1 - Transgenic Forsythia cells

5.1.2 - Transgenic Linum plants

5.1.3 - Transient transformation of Linum cells, organs, and plants

5.1.4 - Checkpoints of metabolic engineering of lignan biosynthesis

5.2 - Metabolic Engineering by Elicitation

6 - Conclusions

Acknowledgment

Abbreviations

References

Further Reading

Chapter 13 - Amphiphilic Acyl Ascorbates: Their Enzymatic Synthesis and Applications to Food

1 - Introduction

2 - Enzymatic Synthesis of Acyl Ascorbate

2.1 - Optimal Conditions in Batch Reaction

2.2 - Productivity in Continuous Reaction

3 - Stability of Acyl Ascorbate

3.1 - Degradation Process of Saturated Acyl Ascorbate

3.2 - Oxidative Stability of Unsaturated Acyl Ascorbate

4 - Surfactant and Emulsifier Property of Acyl Ascorbate

4.1 - Surfactant Property of Acyl Ascorbate

4.2 - Emulsifying Ability of Acyl Ascorbate

5 - Antioxidant Activity of Acyl Ascorbate for Lipid Oxidation

5.1 - Antioxidative Effect in Bulk Lipid

5.2 - Antioxidative Behavior in Oil-in-Water Emulsion

5.3 - Application to Microencapsulated Lipid

6 - Effect of Acyl Ascorbate on Oxidation of Water-Soluble Compound

6.1 - Anti-/Proxidative Effect in Aqueous Solution

6.2 - Antioxidative Action in Oil-in-Water Emulsion

7 - Conclusions

Acknowledgments

References

Chapter 14 - The Enzyme Production Control by Sound Waves in the Case of Koji Mold

1 - Japanese Sake and Rice-Koji

2 - History of Japanese Sake and Rice-Koji

3 - Traditional Rice-Koji-Making in Japan

4 - Production of Rice-Koji

4.1 - Introduction

4.2 - Materials

4.3 - Rice-Koji-Making Control by Sound Waves

4.4 - Enzyme Activity of Rice-Koji

4.5 - Moisture Content

4.6 - Effects of Sound Waves on Enzyme Activity of Rice-Koji

5 - Future Expectations

6 - Summary

References

Chapter 15 - Applied Research Perspectives of Alpha-Keto Acids: From Production to Applications

1 - Keto Acids

1.1 - Characteristics of Alpha-Keto Acids

1.2 - Applications of Alpha-Keto Acids

1.2.1 - Medical applications of alpha-keto acids

1.2.2 - Animal feed applications of alpha-keto acids

1.2.3 - Food industry applications of alpha-keto acids

1.2.4 - Application of alpha-keto acids as cyanide antidote

1.3 - Production of Alpha-Keto Acids

1.3.1 - Chemical synthesis of alpha-keto acids

1.3.1.1 - Hydrolysis of the acyl cyanide

1.3.1.2 - The hydrolysis of the oxime ester or alpha-keto oxime esters

1.3.1.3 - Hydrolysis of ethyl esters of oxalo acids

1.3.1.4 - Hydrolysis of grignard reagents and diethyloxamates

1.3.1.5 - Hydrolysis of dehydropeptites

1.3.1.6 - Hydrolysis of azlactones

1.3.1.7 - Acid-catalyzed cleavage of alpha-acetylamino alpha-methyl esters

1.3.1.8 - Alpha-keto acid ester production by reaction of acylimidazolides with grignard reagent and hydrolysis

1.3.1.9 - Oxidation of alpha-keto aldehydes with cyanide and oxidizing agent

1.3.1.10 - Alpha-keto acid production from alpha-keto aldonitrone

1.3.1.11 - Alpha-keto acid production from alpha-hydroxyl-N-tert-butylcarboxamides

1.3.2 - Enzymatic production of alpha-keto acids

1.3.2.1 - Transamination

1.3.2.2 - Deamination

1.3.2.2.1 - Oxidative deamination

1.3.2.2.2 - Deamination by dehydration

1.4 - Assays for Alpha-Keto Acid Quantifications

1.5 - Microbial Alpha-keto Acid Production

1.5.1 - Pyruvic acid

1.5.2 - Phenylpyruvic Acid

1.5.3 - Alpha-keto glutarate

1.5.4 - Oxaloacetate acid

1.5.5 - Isovaleric acid

2 - Future Trends

3 - Conclusions

References

Index

Back Cover