Green Products in Food Safety

1st Edition - March 9, 2023
Imprint: Academic Press
Editors: Bhanu Prakash, Jackline Freitas Brilhante de São José
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 5 9 0 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 5 9 1 - 1

Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitat… Read more

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Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products.

This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals.

Cover Image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Preface
Chapter 1. Green products in the management of stored food grains: Challenges, recent advances and future prospects
Abstract
1.1 Introduction
1.2 Biodeterioration agents for stored food grains and factors affecting their growth and proliferation
1.3 An outlook on recent control measures for food biodeterioration agents
1.4 Natural products for sustainable management of biodeterioration agents
1.5 Bioinformatics approaches for unraveling molecular mechanisms and toxicity effects of natural products
1.6 Future prospect and conclusion
References
Chapter 2. Emerging techniques for extraction and characterization of natural compounds
Abstract
2.1 Introduction
2.2 Extraction of natural compounds
2.3 Purification techniques
2.4 Techniques for characterization of natural bioactives
2.5 Concluding remarks: an industrial point of view
References
Chapter 3. Natural products: Origin, biosynthesis, and applications in pharmaceutics, therapeutics, and food systems
Abstract
3.1 Introduction
3.2 Origin and biosynthesis of natural products
3.3 Biosynthesis of plant natural products
3.4 Biosynthesis of microbial natural products
3.5 Application of natural products
3.6 Application in pharmaceutics
3.7 Application in food systems
3.8 Application of natural plant antioxidants and sugars in food systems
3.9 Application of animal antimicrobial compounds in food systems
3.10 Conclusions
Acknowledgments
References
Chapter 4. Modern tools and techniques for the detection of hazardous food contaminants
Abstract
4.1 Introduction
4.2 Hazardous food contaminants
4.3 Detection of hazardous food contaminants
4.4 Conclusion and future challenges in food analysis
References
Chapter 5. Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach
Abstract
5.1 Introduction
5.2 Bioactive natural products as antimicrobial agents
5.3 Essential oils
5.4 Plant extracts
5.5 Final considerations
Acknowledgments
References
Chapter 6. Natural therapy: an alternative strategy to treat bovine mastitis
Abstract
6.1 Introduction
6.2 Mastitis
6.3 Pathophysiology and immunology
6.4 Public health significance
6.5 Common methods for treating mastitis in dairy animals
6.6 Alternative strategies for mastitis control
6.7 Herbal methods for control of mastitis pathogens
6.8 Conclusion
References
Chapter 7. Emerging green technologies for decontamination of fresh produce
Abstract
7.1 Introduction
7.2 Contaminants in fresh produce
7.3 Emerging green technologies for decontamination of fresh products
7.4 Final considerations
Acknowledgments
References
Chapter 8. The pharmakinetic facet of bioactive natural compounds
Abstract
8.1 Introduction
8.2 Pharmaceutical activities
8.3 Pharmacological extraction and analysis
8.4 Nanotechnology
8.5 Computational pharmaceutics
8.6 Conclusion and future direction
References
Chapter 9. Metabolic engineering of green chemical biosynthesis
Abstract
9.1 Introduction
9.2 Green chemicals in higher plants
9.3 Challenges of secondary metabolite extraction from plants
9.4 Major breakthrough and strategies of metabolic engineering for secondary metabolite production
9.5 Various factors affecting metabolic engineering of green chemicals
9.6 Metabolic engineering of secondary metabolites
9.7 Involvement of synthetic biology for metabolic engineering of green chemicals
9.8 Conclusion and future prospects
Acknowledgments
Conflict of interest
References
Chapter 10. Prospects and applications of nanotechnology for boosting the efficacy and stability of green products in the food system
Abstract
10.1 Introduction
10.2 Green products
10.3 Nanotechnology and green food products
10.4 Life cycle of green food products
10.5 Final considerations
Acknowledgments
Conflict of interest
References
Chapter 11. Bioinformatics approaches: elucidation of novel sites of action, toxicity prediction tool, and perception of bioactive compounds
Abstract
11.1 Introduction
11.2 Chemoinformatics
11.3 Toxicity prediction of bioactive compounds
11.4 Molecular modeling in food science
11.5 Docking and its applications
11.6 Molecular dynamics simulation
11.7 Conclusions
References
Chapter 12. Intellectual property rights, regulations, and perspectives on the commercial application of green products
Abstract
12.1 Introduction
12.2 Intellectual property right of green products
12.3 Regulations and requirements on the commercial application of green products
12.4 Future perspectives
12.5 Final considerations
Acknowledgments
Conflict of interest
References
Index

Bhanu Prakash

Bhanu Prakash is an assistant professor in the Department of Botany, Institute of Science at the Banaras Hindu University in Varanasi, India. With more than 10 years of research experience in the field of food sciences, he is the author of over 80 publications and has served as a reviewer of several internationally reputed journals. He has received recognition by the Linnean Society in London, the National Academy of Agricultural Sciences in New Delhi, India, the Young Scientist Awards by the National Academy of Sciences, India, and the Association of Food Scientists and Technologists in Mysore, India. He is an active member of various organizations including the National Academy of Sciences, India, the Society of Biological Chemists, the Indian Botanical Society, and the Association of Food Scientists and Technologists.

Affiliations and expertise

Assistant Professor, Department of Botany, Institute of Science, Banaras Hindu University, India

Jackline Freitas Brilhante de São José

Dra. São José is a Nutritionist, Master in Agricultural Microbiology, with an emphasis in Food Microbiology and Ph.D. in Food Science and Technology, and she received all these titles from the Federal University of Viçosa, Viçosa, Brazil. After completing her Ph.D., she has joined the Federal University of Espírito Santo, Vitória, Brazil, where she works as a professor and researcher. She is an adjunct professor in the Department of Integrated Health Education, Health Sciences Center. Her research is related to food microbiology, food safety, decontamination of fruits and vegetables, and ultrasound in food processing. She is a reviewer of scientific papers in the journals Food Chemistry, LWT - Food Science and Technology, Journal of Food Engineering, Journal of Food Processing and Preservation, Foodborne Pathogens and Disease and Journal of Retailing and Consumer Services. She is the author of over 60 publications in international and national’s journals with high impact.

Affiliations and expertise

Adjunct Professor, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health