Innovative and Emerging Technologies in the Bio-marine Food Sector

Applications, Regulations, and Prospects

1st Edition - November 30, 2021
Imprint: Academic Press
Editors: Marco Garcia-Vaquero, Gaurav Rajauria
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 0 9 6 - 4
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 0 4 4 2 - 9

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging… Read more

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Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products.

This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1: Overview of the application of innovative and emerging technologies in the bio-marine food sector
Abstract
1.1: Introduction
1.2: Marine resources
1.3: Emerging technologies
1.4: Book objectives
1.5: Book structure
References
Chapter 2: Regulations on the use of emerging technologies and bio-marine food products
Abstract
2.1: Introduction
2.2: Principles of food regulation
2.3: Food safety systems
References
Chapter 3: Equipment and recent advances in ultrasound technology
Abstract
Acknowledgments
3.1: Introduction
3.2: Ultrasound principles
3.3: Applications of ultrasounds in food processes
3.4: Current advances in ultrasound equipment
3.5: Ultrasound to improve conventional methods in the bio-marine sector
3.6: Use of ultrasound combined with other innovative technologies
3.7: Future trends of sonication and limitations of the technology
References
Chapter 4: Ultrasound-assisted extraction of proteins and carbohydrates
Abstract
4.1: Introduction
4.2: Marine sources of proteins and carbohydrates
4.3: Ultrasound mechanism of action
4.4: Principles of ultrasound-assisted extraction
4.5: Ultrasonic extraction of proteins
4.6: Ultrasound-assisted extraction of carbohydrates
4.7: Applications of protein and carbohydrate compounds
References
Chapter 5: Ultrasound-assisted extraction of lipids, carotenoids, and other compounds from marine resources
Abstract
5.1: Introduction
5.2: Mechanism of ultrasound-assisted extraction
5.3: Parameters affecting ultrasound-assisted extraction
5.4: Marine resources
5.5: Ultrasound-assisted extraction of different bioactive from various marine sources
5.6: Marine-derived compounds and prospects
5.7: Industrial applications of marine origin compounds
5.8: Ultrasonic devices
5.9: Ultrasound-assisted extraction: Industrial prospects
5.10: Summary
References
Chapter 6: Other ultrasound-assisted processes
Abstract
6.1: Introduction
6.2: Ultrasound-assisted decontamination and preservation
6.3: Ultrasound-assisted heat and mass transfer processes
6.4: Other applications
6.5: Conclusions
References
Chapter 7: Equipment and recent advances in pulsed electric fields
Abstract
Acknowledgments
7.1: Introduction
7.2: PEF processing
7.3: Recent advances in the application of PEF in the bio-marine food sector
7.4: Industrial PEF equipment
7.5: Advantages and limitations of PEF
7.6: Future trends
7.7: Summary
References
Chapter 8: Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources
Abstract
8.1: Introduction
8.2: Marine bioresources
8.3: Electric field extraction
8.4: PEF extraction of marine bioresources
8.5: Future prospects and conclusions
References
Chapter 9: Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae
Abstract
9.1: Introduction
9.2: Pulsed electric fields for the extraction of lipids
9.3: Pigments: Chlorophylls and carotenoids
9.4: Polyphenols and other valuable compounds
9.5: Towards industrial products derived from marine microorganisms
9.6: Conclusions
References
Chapter 10: Other pulse-assisted processes for the bio-marine food sector
Abstract
10.1: Introduction
10.2: Mechanism of microbial inactivation
10.3: Application of PEF for seafood preservation and improved quality of fish and fish products
10.4: Application of PEF for by-products valorization
10.5: Advantage, disadvantage, and market challenges of PEF
10.6: Conclusions
References
Chapter 11: Equipment and recent advances in supercritical fluids extraction
Abstract
11.1: Introduction
11.2: Supercritical fluid extraction of functional ingredients from marine species
11.3: Conclusions
11.4: Summary points
References
Chapter 12: Extraction of carbohydrates and proteins from algal resources using supercritical and subcritical fluids for high-quality products
Abstract
Acknowledgement
12.1: Introduction
12.2: Extraction of biomolecules through different fluid extraction methods
12.3: Improvement of extraction yield
12.4: Current patents on supercritical/subcritical fluid extraction processes for carbohydrate and protein extraction from microalgae
12.5: Conclusion and future prospect
References
Chapter 13: Supercritical fluid extraction of lipids, carotenoids, and other compounds from marine sources
Abstract
Acknowledgments
13.1: Introduction
13.2: Supercritical fluid extraction of high-value compounds from marine sources
13.3: Recent applications of SFE for high value compounds from marine resources: Microalgae, macroalgae, fisheries products, and by-products
13.4: Recent advances in gas-expanded liquids processes for marine products
13.5: Green-based biorefinery approaches for obtaining bioactive compounds from marine sources
13.6: Potential applications of the marine bioactive extracts in the food industry
13.7: Conclusions and future trends
References
Chapter 14: Other supercritical fluid processing
Abstract
Acknowledgments
14.1: Introduction
14.2: Main features and uses of SCCO2
14.3: Mechanism of action of CO2 as antimicrobial
14.4: Applications of supercritical fluids in shellfish and seafood
14.5: Conclusions
References
Chapter 15: Equipment and recent advances in microwave processing
Abstract
15.1: Introduction
15.2: Extraction technologies
15.3: Microwave-assisted extraction (MAE)
15.4: Conclusions and future trends
References
Chapter 16: Microwave-assisted extraction of proteins and carbohydrates from marine resources
Abstract
16.1: Introduction
16.2: Methodology of applying microwave-assisted extraction technique
16.3: Microwave-assisted extraction of proteins and carbohydrates from algae
16.4: Microwave-assisted extraction of fish
16.5: Conclusion
References
Chapter 17: Microwave-assisted extraction of lipids, carotenoids, and other compounds from marine resources
Abstract
Acknowledgments
17.1: Introduction
17.2: Microwave-assisted extraction
17.3: Microwave-assisted extraction of lipids from marine resources
17.4: Microwave-assisted extraction of carotenoids from marine resources
17.5: Microwave-assisted extraction of other compounds from marine resources
17.6: Summary points
References
Chapter 18: Other microwave-assisted processes: Microwaves as a method ensuring microbiological safety of food
Abstract
18.1: The hazard for consumers related to microbial food contamination—The most important pathogens and food-borne diseases
18.2: Major microorganisms related to marine food: The largest and latest epidemic
18.3: Structure of microorganisms
18.4: Possible lethal damage in the microbial cells
18.5: Microwaves as an alternative disinfection method
18.6: The impact of microwaves on bacterial cells
References
Chapter 19: Extraction of high-value compounds from marine biomass via ionic liquid-based techniques
Abstract
19.1: Introduction
19.2: General structure and properties of ILs
19.3: High-value products from marine biomass
19.4: Environmental and economic outlook on the extraction process of ILs
19.5: Conclusions and perspective
References
Chapter 20: Application of pressurized liquids to extract high-value compounds from marine biomass
Abstract
20.1: Introduction
20.2: Principles
20.3: Operation
20.4: Effect of parameters
20.5: Advantages and disadvantages
20.6: Marine biomass
20.7: Pressurized liquid extraction of value-added compounds
20.8: Phycobiliproteins
20.9: Conclusions
References
Chapter 21: Application of plasma technologies for food preservation
Abstract
21.1: Introduction
21.2: Principle of plasma generation
21.3: Plasma chemistry
21.4: Application of cold plasma for marine food products preservation
21.5: Application of cold plasma for marine protein alteration
21.6: Advantages and limitations of cold plasma in food preservation
References
Chapter 22: High-pressure processing for food preservation
Abstract
Acknowledgments
22.1: Introduction
22.2: Mechanism and equipment of HPP
22.3: Working principles of HPP
22.4: Pressure-based processes
22.5: Applications of HPP and HS to marine products
22.6: Potential limitation of HPP processing
References
Index

Marco Garcia-Vaquero

Assistant Prof. Dr. Marco Garcia-Vaquero (DVM, MVetSci, PhD) works at the School of Agriculture and Food Science at University College Dublin (UCD), Ireland. Dr. Garcia-Vaquero has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals. Dr. Garcia-Vaquero’s primary research interest focuses on the utilization of algae (macroalgae and microalgae) and other agri-food waste or by-products for the generation of novel food ingredients. His research explores the use and optimization of innovative technologies for the extraction of high-value compounds from agri-food by-products as nutraceuticals, as well as the chemical analyses of these compounds and their biological activities (anti-hypertensive, anti-oxidant, anti-cancer, anti-microbial and immunomodulatory), safety (chemical hazards, such as heavy metals) and bio-accessibility of these compounds in vitro. Throughout his career, Dr. Garcia-Vaquero has written over 50 publications, contributed in more than 30 conferences, advised policy makers and edited multiple special issues in peer-reviewed journals and books in the area of functional foods, food safety and innovative technologies providing also guidance and supervision within this research area to multiple masters, PhDs and postdoctoral researchers. His expertise in the field of functional foods, specially focused on the use of innovative technologies for the utilization of food by-products, has been recognized by being appointed as an editorial board member of several international journals, member of the Institute of Food and Health (UCD) and as management committee member and group leader in multiple European research networks, leading European and International researchers in the field of food technology.

Affiliations and expertise

Scientific Researcher, School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

Gaurav Rajauria

Gaurav Rajauria, M.Sc., Ph.D., MRSC, is a Lecturer in Bioeconomy at the Munster Technological University, Ireland. His primary research interest aims at mining and characterizing functional ingredients from underutilized marine resources and agri-food waste/side streams. He is exploring a number of emerging technologies for pre-treatment and extraction purposes and establishing bioactive based biorefineries from underutilized biomass. His research also focuses on improving the food quality, food security and environmental sustainability by applying nutrition intervention strategies for improving health. He has been principal investigator and collaborator of national and European grants, He has extensively published in his area of research, holds patents, have edited books and journals and advises/supervises a number of masters, PhD, and post-doctoral researchers across multiple research projects. He is an elected member of the Royal Society of Chemistry (MRSC), UK and management committee member of European COST Action programme.

Affiliations and expertise

School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health