Current Developments in Biotechnology and Bioengineering
Technologies for Production of Nutraceuticals and Functional Food Products
- 1st Edition - November 30, 2021
- Imprint: Elsevier
- Editors: Amit Kumar Rai, Sudhir P. Singh, Ashok Pandey, Christian Larroche, Carlos Ricardo Soccol
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 5 0 6 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 6 4 3 - 7
Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the th… Read more
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Request a sales quoteCurrent Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods. This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives.
- Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives
- Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods
- Includes updated references for further understanding of fermentation technology in the functional foods industry
graduate and post-graduate students, doctoral fellows, researchers, mentors, scientists, teachers, and specific trainees in biochemical engineering. biotechnologyEntrepreneurs, Academicians, Doctoral and postdoctoral researchers, Environmental engineers
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Preface
- 1. Microbial bioprocesses for production of nutraceuticals and functional foods
- Abstract
- 1.1 Introduction
- 1.2 Microbial production of nutraceuticals and functional foods
- 1.3 Conclusions and perspectives
- References
- 2. Microbial transformation for improving food functionality
- Abstract
- 2.1 Microbes and food production over the centuries
- 2.2 Bioactive compounds as functional food ingredients
- 2.3 Health-promoting bioactive compounds synthesized via microbial transformation
- 2.4 Trends in the delivery of bioactive compounds targeting enhanced food functionality
- 2.5 Fermented food as potential for antiviral therapy
- 2.6 Conclusions and perspectives
- References
- 3. Bioactive peptide production in fermented foods
- Abstract
- 3.1 Introduction
- 3.2 Bioactive peptides in fermented dairy products
- 3.3 Bioactive peptides in fermented meat products
- 3.4 Bioactive peptides in fermented vegetables
- 3.5 Biotechnological progress for industrial production of bioactive peptides
- 3.6 Conclusions and perspectives
- References
- 4. Probiotics in fermented products and supplements
- Abstract
- 4.1 Introduction
- 4.2 Probiotic bacteria
- 4.3 Probiotics in fermented foods
- 4.4 Interactions between probiotics and components of fermented foods
- 4.5 Impact of probiotics on the human gut microbiome
- 4.6 Ethnic fermented probiotics products translated to industry and their advantages over nonfermented products
- 4.7 Challenges in the probiotics industry and future prospects
- 4.8 Conclusions and perspectives
- Acknowledgments
- References
- 5. Fructooligosaccharides production and the health benefits of prebiotics
- Abstract
- 5.1 Introduction
- 5.2 Fructans occurrence, chemical structure, technological properties, and market
- 5.3 Fructooligosaccharides production
- 5.4 Role of prebiotics in control of human diseases
- 5.5 Conclusions and perspectives
- Acknowledgments
- References
- 6. Production of food enzymes
- Abstract
- 6.1 Introduction
- 6.2 Applications of food enzymes in food industry
- 6.3 Current progress and challenges in food enzymes production
- 6.4 Advanced technologies for food enzymes production
- 6.5 Conclusions and perspectives
- References
- 7. Production of fibrinolytic enzymes during food production
- Abstract
- 7.1 Introduction
- 7.2 Mechanism of blood clotting and fibrinogenesis
- 7.3 Mechanism of action of FEs: fibrinolysis and thrombolysis
- 7.4 Classification of FEs
- 7.5 Purification of FEs
- 7.6 Biochemical characterization of FEs
- 7.7 Sources of FEs
- 7.8 Production of FEs
- 7.9 Applications
- 7.10 Conclusions and perspectives
- References
- 8. Microbial production and transformation of polyphenols
- Abstract
- 8.1 Introduction
- 8.2 Types of polyphenols and their health benefits
- 8.3 Microbial production and enhancement of polyphenols during fermentation
- 8.4 Effect of gut microbes on polyphenols
- 8.5 Conclusions and perspectives
- References
- 9. Bioprocess technologies for production of structured lipids as nutraceuticals
- Abstract
- 9.1 Introduction
- 9.2 General aspects of lipids: definition, structure, and properties
- 9.3 The role of lipids in human nutrition
- 9.4 Production of structured lipids
- 9.5 Conclusions and perspectives
- List of symbols
- References
- 10. Microbial fermentation for reduction of antinutritional factors
- Abstract
- 10.1 Introduction
- 10.2 Nutritive and antinutritive properties in food
- 10.3 Neutralizing antinutritional factors in fermented foods
- 10.4 Conclusions and perspectives
- References
- 11. Mycotoxins in foods: impact on health
- Abstract
- 11.1 Introduction
- 11.2 Mycotoxins in foods
- 11.3 Mycotoxins in foods: impact on health
- 11.4 Economic implications of mycotoxins in foods
- 11.5 Mitigation and control of mycotoxins in foods
- 11.6 Conclusions and perspectives
- References
- 12. Gut microbes: Role in production of nutraceuticals
- Abstract
- 12.1 Introduction
- 12.2 Role of the gut microbiome in human health
- 12.3 Nutraceuticals and gut microbes
- 12.4 Nutrigenomics: Gut microbes and health benefits
- 12.5 Developments in nutraceuticals production using gut microbes
- 12.6 Microbial strategies for the production of nutraceuticals
- 12.7 Production of gamma-aminobutyric acid and hyaluronic acid by lactic acid bacteria
- 12.8 Vitamin B12 and folate production by Propionibacteria
- 12.9 Nutraceuticals production by Bacillus subtilis
- 12.10 Glutathione, carotenoids, and other nutraceuticals production by yeasts
- 12.11 Metabolic engineering of microbes for the production of nutraceuticals
- 12.12 Market trends in the production of nutraceuticals
- 12.13 Conclusions and perspectives
- Acknowledgment
- References
- 13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts
- Abstract
- 13.1 Introduction
- 13.2 Agri-food processing residues and valorization
- 13.3 Conclusions and perspectives
- Acknowledgments
- References
- 14. Genetically modified microorganisms for enhancing nutritional properties of food
- Abstract
- 14.1 Introduction
- 14.2 Techniques used for genetic modification
- 14.3 Advantages of genetic modification
- 14.4 Need for genetically modified food products
- 14.5 Microorganisms as source of food enzymes
- 14.6 Use of genetically modified microbes in food industry
- 14.7 Characteristics of genetically modified microorganisms
- 14.8 Products development using genetically modified microorganisms in food industry
- 14.9 Fermented food products and their health benefits
- 14.10 Conclusions and perspectives
- References
- 15. Exopolysaccharide producing microorganisms for functional food industry
- Abstract
- 15.1 Introduction
- 15.2 Exopolysaccharides
- 15.3 Important exopolysaccharides producing bacterial genera
- 15.4 Fermented food containing exopolysaccharides
- 15.5 Technological advantages of exopolysaccharides
- 15.6 Health benefits of exopolysaccharides
- 15.7 Conclusions and perspectives
- Acknowledgments
- References
- Further reading
- 16. Microbial metabolites beneficial in regulation of obesity
- Abstract
- 16.1 Introduction
- 16.2 Composition of gut microbiota
- 16.3 Obesity and lipid metabolism
- 16.4 Pancreatic lipase
- 16.5 Antilipid effect of Cineromycin B
- 16.6 Gut–brain axis
- 16.7 Short-chain fatty acids
- 16.8 New players for obesity treatment
- 16.9 Orlistat: Food and Drug Administration–approved antiobesity drug
- 16.10 Bacillus natto probiotics
- 16.11 Inhibitory effect of fermented skim milk
- 16.12 Conclusions and perspectives
- References
- 17. Potential bovine colostrum for human and animal therapy
- Abstract
- 17.1 Introduction
- 17.2 Bovine colostrum composition
- 17.3 Passive immunity mechanism in human and different animal species
- 17.4 Bovine colostrum application for human therapy
- 17.5 Bovine colostrum application for animal therapy
- 17.6 Conclusions and perspectives
- References
- 18. Colostrum new insights: products and processes
- Abstract
- 18.1 Introduction
- 18.2 New insights in colostrum production process and quality control
- 18.3 Colostrum patents
- 18.4 Commercial bovine colostrum products
- 18.5 Conclusion and perspectives
- References
- Index
- Edition: 1
- Published: November 30, 2021
- No. of pages (Paperback): 460
- No. of pages (eBook): 460
- Imprint: Elsevier
- Language: English
- Paperback ISBN: 9780128235065
- eBook ISBN: 9780128236437
AR
Amit Kumar Rai
Dr. Amit Kumar Rai is presently working as Scientist – C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. Dr. Amit Kumar Rai is presently working as Scientist – C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences.
Affiliations and expertise
Scientist, Institute of Bioresources and Sustainable Development, Sikkim Centre, Sikkim, Gangtok, IndiaSS
Sudhir P. Singh
Dr. Sudhir P. Singh obtained his Ph.D. in the year 2011 from University of Lucknow, India. Subsequently, he worked as research associate and then as Project Scientist at National Agri-Food Biotechnology Institute, Mohali, India. He joined Center of Innovative and Applied Bioprocessing, Mohali, India in 2015, as Scientist-C. He has been working in the area of molecular biology, and synthetic biology. In the area of plant molecular biology his some of the significant contribution are: development stringently regulated expression systems for inducing male sterility and male sterility-fertility restoration system in plants, investigation of tissue and cell-type specific distribution pattern of mineral nutrients in wheat grains and its possible impacts on bioavailability, the first transcriptome analysis and molecular insights into seed development biology in the fruit crops, Custard apple and Litchi, and secondary metabolite pathways in Rose-scented geranium, development of approaches based on Rootstock-scion or modified viral genome based long distance signalling as possible strategies for inducing trait modification such as seedlessness. His current research focus is towards development of synthetic biocatalysts for biotransformation of agro-industrial by-products and residues into value added biomolecules. In the area of biosynthetic technology his some of the significant contribution are: development of novel approaches for transformation of agro-industrial residues and bioresources into functional and prebiotic biomolecules, development of a novel strategy for the improvement of operational stability of D-psiose 3-epimerase enzyme. He has been interested in employing the basic knowledge for translational research. He has published 33 research papers in peer reviewed journals, 4 review articles/book chapters, and 4 patents to his credit.
Affiliations and expertise
Center of Innovative and Applied Bioprocessing, Mohali, IndiaAP
Ashok Pandey
Prof. Ashok Pandey is currently Executive Director, Centre for Energy and Environmental Sustainability-India, Lucknow. His major research and technological development interests are industrial and environmental biotechnology and energy biosciences, focusing on biomass to biofuels and chemicals, waste to wealth and energy, etc.
Affiliations and expertise
Executive Director, Centre for Energy and Environmental Sustainability-India, Lucknow, IndiaCL
Christian Larroche
Prof. Christian Larroche is Director of Polytech Clermont-Ferrand, a graduate school of engineering of University Clermont-Auvergne, France. He is also member of the research laboratory Institut Pascal and of the laboratory of excellence ImobS3 at the same university. He has strong research skills and expertise in the area of applied microbiology and biochemical engineering. He is author of 220 documents, including 114 articles, three patents, 15 book chapters and 24 co-editions of books or journal special issues. He is member of French Society for Process Engineering (SFGP), French Society of Biotechnology and European Federation of Chemical Engineering. He is administrator of IBA-IFIBiop and editor of Bioresource Technology.
Affiliations and expertise
Chemical and Biochemical Engineering Laboratory, Institute Pascal, University Clermont Auvergne, Clermont Ferrand, FranceCS
Carlos Ricardo Soccol
Professor Carlos Ricardo Soccol is the research group leader of DEBB (Department of Bioprocess Engineering and Biotechnology) at the Federal University of Paraná, Brazil, with twenty years of experience in biotechnological research and development of bioprocesses with industrial application. He is graduated in Chemical Engineering (UFPR, 1979), Master in Food Technology (UFPR, 1986) and Ph.D. in Genie Enzymatique, Microbiologie et Bioconversion (Université de Technologie de Compiègne,- France, 1992). Postdoctor at Institut ORSTOM/IRD (Montpellier, 1994 and 1997) and at the Université de Provence et de la Méditerranée (Marseille, 2000). He is HDR Professor at Ecole d'Ingénieurs Supériure of Luminy, Marseille-France. He has experience in the areas of Science and Food Technology, with emphasis on Agro-industrial and Agroalimentary Biotechnology, acting in the following areas: bioprocess engineering and solid state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bio-industrial projects and bioproduction. He is currently Coordinator of Master BIODEV-UNESCO, Associate Editor of five international journals and Editor in Chief of Brazilian Archives of Biology and Technology Journal. Professor Soccol received several national and international awards which include Science & Technology award of the Govt. of Paraná (1996), Scopus/Elsevier award (2009), Dr. Honoris Causa, University Blaise Pascal-France (2010), Outstanding Scientist – 5th International Conference on Industrial Bioprocesses, Taipei, Taiwan (2012), Elected Titular Member of the Brazilian Academy of Sciences (2014). He is a technical and scientific consultant of several companies, agencies and scientific journals in Brazil and abroad. He has supervised and formed 96 Master Science students, 48 PhD students and 14 Post-Doctorate Students. He has 995 publications/communications which include 17 books, 107 book chapters, 270 original research papers, 557 research communications in international and national conferences and has registered 44 patents. His research articles until the moment were cited (Scopus DataBase) 5600 Times with Index h=36.
Affiliations and expertise
Research Group Leader, Department of Bioprocess Engineering and Biotechnology, Federal University of Parana, BrazilRead Current Developments in Biotechnology and Bioengineering on ScienceDirect