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Food Preservation and Safety of Natural Products

1st Edition - June 15, 2022

Authors: Helen N Onyeaka, Ozioma F. Nwabor

Paperback ISBN:

9 7 8 - 0 - 3 2 3 - 8 5 7 0 0 - 0

eBook ISBN:

9 7 8 - 0 - 3 2 3 - 8 5 7 0 1 - 7

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… Read more

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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.

Cover
Title page
Table of Contents
Copyright
Chapter 1: Introduction
Abstract
References
Chapter 2: Food ecology and microbial food spoilage
Abstract
Overview
Food ecology
Microbial interactions
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
Abstract
Overview
Sources of food contamination
Emerging and reemerging foodborne diseases
Description of major foodborne bacterial pathogens
Foodborne viruses
Conclusion
References
Chapter 4: Enumeration of foodborne microorganisms
Abstract
Overview
Conventional culture method
Most probable number technique
Rapid detection methods
Immunoassay based methods
Molecular techniques
Innovative biosensor technology
Application of foodomics
Conclusion
References
Chapter 5: Conventional preservation and preservatives
Abstract
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
Abstract
Overview
Natural products
Plant antimicrobial
Plant antimicrobial peptides
Plant antioxidants
Nonplant-derived antimicrobial and antioxidants
Other applications of natural products in food
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
Abstract
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
Abstract
Introduction
Hurdle technique or combined method
Pulsed electric field
Ultrasonication
Supercritical fluid technology
High hydrostatic pressure
Cold plasma processing
Ultraviolet
Modified atmosphere packaging
Nanotechnology
Conclusion
References
Chapter 9: Natural active components in smart food packaging system
Abstract
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
Abstract
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
Sources of bio-based polymers
Classes of bio-based polymers
Natural polymers used for packaging material fabrication
Conclusion
References
Chapter 11: Lactic acid bacteria and bacteriocins as biopreservatives
Abstract
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
Abstract
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
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
Abstract
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
Mechanisms of action
Extracellular-targeting AMPs
Intracellular-targeting AMPs
Methods of production
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
Formulation of antimicrobial peptides as nanoparticles and nanovesicles
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
Abstract
Introduction
Natural polymer
Hydrocolloids
Cellulose
Hemicelluloses
Chitin
Starch (amylose and amylopectin)
Carrageenan
Pectin
Agar
Curdlan
Gellan gum
Alginate
Gelatine
Konjac glucomannan
Application in food
Beneficial health effects of natural polymer
Conclusion
References
Chapter 15: Natural products as functional food
Abstract
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
Abstract
Introduction
Sources of natural products
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
Abstract
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
Relevant products obtained from fish and seafood by-products
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
Abstract
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

Helen N Onyeaka

Dr. Helen Onyeaka is an Associate Professor at the School of Chemical Engineering at the University of Birmingham. She is a highly qualified industrial microbiologist with over 25 years in the field. She holds a PGCE in Biology from Warwick University, a PhD in Biochemical Engineering from the University of Birmingham, an MSc in Biomedical Sciences from Wolverhampton University, and a BSc in Industrial Microbiology from the Federal University of Technology Owerri. She has gained experience working as a lecturer and researcher in the fields of food microbiology, food safety, and chemical engineering. She received the Bridon postgraduate and IChemE Biochemical Engineering award for her doctorate thesis. Dr. Onyeaka is a member of several professional organizations, including the Institute of Biomedical Science, the Society for General Microbiology, the Biochemical Engineering Subject Group (IChemE), the Institute of Biology, the Society of Chemical Industries and The European Federation of Biotechnology, Society for Applied Microbiology.

Affiliations and expertise

Associate Professor, Programme Director, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK

Ozioma F. Nwabor

Ozioma Forstinus Nwabor is a microbiologist currently affiliated with the Department of Biomedical and Chemical Engineering, Syracuse University, Syracuse, NY, USA. His research interest is in microbial food safety, and public health, with a focus on microbial control in food systems and medicine. The themes of his research include microbial pathogenesis and virulence, foodborne diseases and emerging pathogens, infectious disease control, antimicrobial resistance, and antimicrobial drug discovery. He is also interested in self-cleaning biomaterials resistant to microbial fouling, especially medical devices and food contact surfaces. He was formally affiliated with the Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Thailand, and the Infectious Disease Research Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Thailand.

Affiliations and expertise

Department of Biomedical and Chemical Engineering, Syracuse University, Syracuse, New York, USA