Microbial Vitamins and Carotenoids in Food Biotechnology

Novel Source and Potential Applications

1st Edition - May 3, 2024
Imprint: Academic Press
Editors: Syed Amir Ashraf, Mohammed Kuddus
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 5 2 8 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 5 2 9 - 1

Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanism… Read more

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Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.

This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter one. Novel sources and applications of microbial vitamins and carotenoids
Abstract
1.1 Introduction
1.2 Sources of microbial vitamins and carotenoids
1.3 Sustainable dietary approaches for enhancing microbial vitamins and carotenoids
1.4 Utilization of novel sources of microbial carotenoids and vitamins
1.5 Recipes
1.6 Conclusion
References
Chapter two. Significance of microbial cell factories in the production of vitamins and carotenoids
Abstract
2.1 Introduction
2.2 Microbial cell factories
2.3 Current microbial cell factories and their role in the production of vitamins
2.4 Microbial sources and production of carotenoids
2.5 Current scenario and future trends
2.6 Conclusion
References
Chapter three. Biotechnological tools in microbial vitamins and carotenoids production
Abstract
3.1 Introduction
3.2 Structure and properties of major microbial carotenoids and vitamins
3.3 Microbial source of carotenoids and vitamins
3.4 Biotechnological advances in microbial carotenoid production
3.5 Biotechnological advances in microbial vitamin production
3.6 Important industrial aspects of carotenoids and vitamins production by biotechnological approaches
3.7 Conclusion
References
Chapter four. Microbial vitamins and carotenoids in food production and processing system
Abstract
4.1 Introduction
4.2 Evolution of microbial production for vitamins and carotenoids
4.3 Biosynthesis of vitamins and carotenoid
4.4 Microbial vitamins and carotenoids
4.5 Applications
4.6 Advantages of microbial production
4.7 Limitations
4.8 Future perspectives
4.9 Conclusion
References
Chapter five. Microbial production of water and fat-soluble vitamins
Abstract
5.1 Introduction
5.2 Water-soluble vitamins
5.3 Fat-soluble vitamins
5.4 Conclusion
References
Chapter six. Vitamins production from probiotic bacteria
Abstract
6.1 Introduction
6.2 Probiotic bacteria
6.3 Vitamins production from probiotics
6.4 Microbial synthesis of fat-soluble vitamins
6.5 Microbial synthesis of water-soluble vitamins
6.6 Challenges
6.7 Future perspectives
6.8 Conclusion
References
Chapter seven. Vitamins fortification and its consequences on food production and quality
Abstract
7.1 Introduction
7.2 Vitamin fortification history
7.3 Types of vitamins included in fortification
7.4 Fortification techniques
7.5 Benefits of vitamin fortification
7.6 Vitamin fortification concerns
7.7 Fortification of staple foods in poor nations: a case study
7.8 Future of food production with vitamin fortification
7.9 Conclusion
References
Chapter eight. Microbial vitamins in the production of food ingredients and functional foods
Abstract
8.1 Introduction
8.2 Microbial vitamins market applications and the state of the market
8.3 Strategies to improve microbial vitamin production
8.4 Biotechnological strategies for improving microbial vitamin production
8.5 Microbial vitamins in the production of food ingredients and functional foods
8.6 Concluding remarks and prospects
References
Chapter nine. Microbial vitamins in nutrition and healthcare
Abstract
9.1 Introduction
9.2 Fat-soluble vitamins
9.3 Water-soluble vitamins
9.4 Conclusion
References
Chapter ten. Microbial vitamins as nutraceuticals and their role as health-promoting agents
Abstract
10.1 Introduction
10.2 Nutraceuticals from microbial vitamins
10.3 Health-promoting vitamins with nutraceuticals influence and their microbial source
10.4 Potential risk and side effects of microbial supplements
10.5 Prospect of microbial vitamins as nutraceuticals
10.6 Conclusion
References
Chapter eleven. Microbial vitamins in dairy products
Abstract
11.1 Introduction
11.2 History of vitamins
11.3 Nutritional values of dairy products
11.4 Emerging patterns in the microbial synthesis of vitamins
11.5 Current developments in the process of microbial vitamin synthesis
11.6 Applications of microbial vitamins in dairy products
11.7 Conclusion
References
Chapter twelve. Microbial vitamins in genetically modified foods
Abstract
12.1 Introduction
12.2 Vitamin A
12.3 Vitamin C
12.4 Vitamin B9
12.5 Vitamin E
12.6 Advantages and disadvantages of genetically modified foods
12.7 Conclusion
References
Chapter thirteen. Microbial carotenoids in nutrition and baby foods
Abstract
13.1 Introduction
13.2 Biotechnology of microbial carotenoids
13.3 Biological functions of carotenoids
13.4 Microbial carotenoids as food colorants
13.5 Microbial carotenoids in nutrition
13.6 Microbial carotenoids in food
13.7 Microbial carotenoids in human health
13.8 Microbial carotenoids in diary products
13.9 Microbial carotenoids in baby food
13.10 Conclusion
References
Chapter fourteen. Carotenoids as food additives
Abstract
14.1 Introduction
14.2 Extraction methods of carotenoids
14.3 Bioavailability of carotenoids
14.4 Stabilization of carotenoids in foods
14.5 Health benefits of carotenoids
14.6 Carotenoids as food additives
14.7 Conclusion
References
Chapter fifteen. Carotenoids’ neuroprotective effects via a free radical scavenging pathway, and they are being characterized, and evaluated as food additives
Abstract
15.1 Introduction
15.2 Carotenoids properties
15.3 Antioxidant activity
15.4 Carotenoids’ beneficial impact on neurodegenerative disorders
15.5 Characterization of carotenoids
15.6 Carotenoids as a nutraceutical
15.7 Conclusion
References
Chapter sixteen. Challenges and future scenario of microbial vitamins and carotenoids in food industry
Abstract
16.1 Introduction
16.2 Microbial-derived vitamins
16.3 Fat-soluble vitamins
16.4 Water-soluble vitamins
16.5 Carotenoids
16.6 Future prospects of microbial vitamins and carotenoids
16.7 Conclusion
References
Index

Syed Amir Ashraf

Dr. Syed Amir Ashraf is an academician and researcher in food science and nutrition, currently working at the Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha’il, Ha’il, and Kingdom of Saudi Arabia. His primary research focuses on food bioactive characterization, food biotechnology, fermentation, nutraceutical and functional foods, food safety and management, metabolic disorders, cancer, and bioinformatics. He has more than 10 years of integrated teaching and research experience, and has published more than 80 research articles in highly reputed international peer-reviewed journals, along with ten book chapters. His current research H-index is 24, with a total citation count of more than 1700. He is an associate member of the Confederation of Indian Industry, a member of the All India Food Processors Associations, the American Society for Nutrition, and the Canadian Nutrition Society. He has been serving as an editorial board member, conference organizing committee member, academic editor, book editor, guest editor, and reviewer of various internationally reputed journals.

Affiliations and expertise

Senior Lecturer, Department of Clinical Nutrition, University of Hail, Saudi Arabia

Mohammed Kuddus

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.

Affiliations and expertise

Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health