LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
Food Preservation and Safety of Natural Products
- 1st Edition - June 15, 2022
- Authors: Helen N. Onyeaka, Ozioma F. Nwabor
- Language: English
- 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 discussin… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteFood 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.
- Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration
- Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films
- Presents the latest evidence-based science on the natural products used as additives in food
Food scientist, Food Microbiologists, Food Toxicologists, and professionals in Food production companies, food safety personnel, Academics/students
- 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
- No. of pages: 272
- Language: English
- Edition: 1
- Published: June 15, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780323857000
- eBook ISBN: 9780323857017
HO
Helen N. Onyeaka
Dr. Helen Nnenna Onyeaka is an industrial microbiologist with over 25 years of experience. Her career in food microbiology to date has been varied with experience gained in industry as well as academia. She is currently a food microbiology lecturer and programme director of MSc Food safety and management, she has a PhD in Biochemical Engineering from the University of Birmingham, United Kingdom, where she lectured for `10 years. She is an award-winning writer and presenter with several professional articles and documents published and has presented and organized food safety conferences in the UK and in Europe. She received a Hazzard Analysis for Critical Control Point (a/k/a HACCP) award for Food Manufacturing.
Affiliations and expertise
Food Science Department, University of Birmingham, University of Birmingham, UKON
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, USARead Food Preservation and Safety of Natural Products on ScienceDirect