Value-Addition in Food Products and Processing Through Enzyme Technology

1st Edition - December 1, 2021
Imprint: Academic Press
Editors: Mohammed Kuddus, Cristobal Noe Aguilar
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 9 9 2 9 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 3 7 6 - 9

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sect… Read more

Value-Addition in Food Products and Processing Through Enzyme Technology

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Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world.

This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food.

Cover image
Title page
Table of Contents
Copyright
Contributors
About the editors
Foreword
Preface
Chapter 1. Enzyme technology for production of food ingredients and functional foods
1. Introduction
2. Functional ingredients and functional foods
3. Bioactive ingredients for the formulation of functional foods
4. Functional foods formulation
5. Regulations of functional foods
6. Enzymes in production of functional foods
7. Alternatives for the recovery or extraction of enzymes with possible applications in the food field
8. Opportunities of enzyme technology for production of food ingredients and functional foods
9. Conclusion
Chapter 2. Enzymes in probiotics and genetically modified foods
1. Introduction
2. Probiotic enzymes for the food industry
3. Engineered probiotics for food applications
4. Genetically modified food: current perspectives and future prospects
Chapter 3. Extremozymes in food production and processing
1. Introduction
2. Extremophiles
3. Amylase
4. Xylanase
5. Lipases and esterases
6. Proteases
7. Conclusions
Chapter 4. Enzyme technology in the production of flavors and food additives
1. Introduction
2. Regulatory requirements for food additives and flavors
3. Food additives
4. Natural food pigments and colors
5. Enzyme technology in the production of flavors
6. Conclusion
Chapter 5. Enzyme technology applied to biomolecule synthesis for the food industry
1. Introduction
2. Amino acids and organic acids
3. Polysaccharides and oligosaccharides
4. Enzymatic production of aroma and taste compounds
Chapter 6. Enzyme technology in value addition of bakery and confectionery products
1. Introduction
2. Bread quality determinations
3. Additives in bread-making process
4. Enzymes from flour
5. Enzyme mixture
6. Sources of enzymes
7. Application of fungal enzymatic mix
8. Conclusion
Chapter 7. Enzymatic processes for the production of food ingredients from food processing by-products
1. Introduction
2. Development of the enzymatic process
3. Downstream processing
4. Whey hydrolysates
5. Fish hydrolysates
6. Beer industry by-products
7. Wine industry by-product
8. Citrus clouding agents for fruit flavored beverages
9. Conclusions
Chapter 8. Enzymes in fruit and vegetable processing
1. Introduction
2. Fruit and vegetables—chemical composition
3. Enzymes in fruit and vegetable processing
4. Future perspectives
Chapter 9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars
1. Introduction
2. Food products rich in lactose
3. Food products rich in sucrose
4. Food products rich in starch
5. Food products rich in inulin
6. Future trends
7. Conclusions
Chapter 10. Enzymes in dairy products
1. Introduction
2. Enzymes and industrial biotechnology
3. Enzymes in the dairy industry
4. Analytical strategies in dairy products
5. Biofilm contamination: a significant issue of dairy products
6. Enzymes in dairy products: exemplary justifications
7. Commercial overview of industrial enzymes
8. Approaches to broaden the horizon of enzymes in dairy industries
9. Conclusions and future perspectives
Chapter 11. Emerging trends and future perspectives on enzyme prospection with reference to food processing
1. Introduction
2. Identification of novel enzymes
3. Meta “omic” tools: new trends for enzyme identification
4. Recombinant proteins and enzyme engineering
5. Enzyme purification and challenges
6. Future perspectives
Chapter 12. Enzymes in nutrition, baby foods, and food safety
1. Introduction
2. Enzymes in infant milk formula production
3. Enzymes in cereal-based baby food production
4. Food enzymes and safety
5. Conclusion
Chapter 13. Extremophilic carbohydrases: production, application, and challenges in association with food processing
1. Introduction
2. Industrial food enzymes: carbohydrases, their practices, and demands
3. Carbohydrases as extremophilic industrial enzymes: properties, advantages, and disadvantages
4. Production of extremophilic carbohydrases
5. Challenges in the application of extremophilic carbohydrases
6. Conclusion
Chapter 14. Enzymes in fructooligosaccharides production
1. Introduction
2. Chemical structure of FOS
3. FOS: functional ingredient and prebiotic effect
4. Recovery of FOS from natural source
5. FOS production by hydrolysis of inulin
6. FOS production by transfructosylation process from sucrose
7. FTase and FFase production
8. Agro-industrial wastes as substrate for enzyme production
9. FOS production by immobilized enzymes
10. Future prospect
Chapter 15. Enzymes in seafood processing
1. Introduction
2. Proteases
3. Other enzymes involved in seafood processing
4. By-products derived from seafood processing
5. Analytical applications
6. Conclusion
Chapter 16. Commercial enzymes in dairy processing
1. Introduction
2. Types of enzymes
3. Enzyme-modified cheese
4. Challenges and future prospects
5. Conclusion
Chapter 17. Structured acylglycerides emulsifiers with bioactive fatty acids as food ingredients
1. Bioactive compounds
2. Structured lipids
3. Emulsifiers
Chapter 18. Adding value to processes, products, and by-products from the poultry industry through enzymatic technologies
1. Introduction
2. Use of enzymes to improve feeding in chickens
3. Enzymatic treatment of egg products
4. Improvement of quality and development of new products in chicken meat using transglutaminases
5. Adding value to chicken and egg by-products through enzymatic treatments
6. Conclusion
Chapter 19. In situ enzymatic synthesis of prebiotics to improve food functionality
1. Introduction
2. Prebiotics as functional ingredients
3. Enzymatic synthesis of prebiotics
4. Prebiotics in food
5. Conclusions and future trends
Chapter 20. Pectinase use in olive oil extraction processes
1. Introduction
2. Olive oil: composition, production, and utilization
3. How to produce olive oil: an overview
4. Improving olive oil yield and quality: an enzymatic approach
5. Pectinase and other applications in the food industry
6. Limiting factors for pectinases' commercial use and proposed solutions
7. Conclusion
Chapter 21. Lycopene extraction from tomato waste assisted by cellulase and pectinase
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusions
Chapter 22. Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products
1. Enzymes: proteolytic enzymes
2. Proteolytic enzyme sources
3. Novel sources of proteolytic enzymes
4. Protein sources for proteolytic enzymes
Chapter 23. Value-added seafood products processing through novel enzyme
1. Introduction
2. Importance of seafood in human nutrient, diet, and health
3. Seafood processing
4. Preservation techniques of seafood
5. Seafood enzymes and their applications
6. Crab species: Portunus pelagicus processing
7. Value-added seafood products
8. Conclusion
Chapter 24. Enzyme-aimed extraction of bioactive compounds from crustaceans by-products
1. Introduction
2. Chitin and chitosan extracted by enzymatic processes from crustacean species
3. Protein and peptides extracted by enzymatic processes from crustacean species
4. Carotenoids extracted by an enzymatic process from crustacean species
5. Perspectives
6. Conclusion
Chapter 25. An overview of enzyme technology used in food industry
1. Basic considerations on enzymes
2. Implementation of enzymes in food processing
3. Representative of enzymes in food processing
4. The sources of enzyme for food processing applications
5. Conclusion
Chapter 26. Finding novel enzymes by in silico bioprospecting approach
1. Introduction
2. In silico bioprospecting
3. Conclusion
Chapter 27. What enzyme-modified proteins are able to do
1. Enzymes and proteases: production, market, and performance
2. Proteases in the hydrolysis of milk proteins
3. Proteases in the hydrolysis of insect proteins
4. Protease supplementation of fish feed
5. Conclusion
Chapter 28. Microbial lipases and their applications in the food industry
1. Introduction
2. Sources of lipase
3. Classification, mechanism, and activity of lipases
4. Immobilization of lipases for industrial application
5. Biotechnological applications of lipases in the food industry
6. Conclusion and future direction
Chapter 29. Enzyme-based food modification in managing digestive disorders
1. Introduction
2. Immune mechanism
3. Immune system modulation by nutrient availability in GIT
4. Enzyme therapy in CD management
5. Gluten-processed wheat products
6. Summary
Chapter 30. Trends in the enzymatic inhibition by natural extracts: a health and food science and technology approach
1. Acetylcholinesterase
2. Polyphenol oxidase
3. Amylase
4. Lipases
5. Prostaglandin synthetase
6. Protease
7. Urease
Chapter 31. Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
1. Introduction
2. Gelation of fish myofibrillar and vegetable proteins
3. Nutritional properties on myofibrillar and vegetable protein–based gels of MTGase
4. Conclusions and future perspectives
Chapter 32. Pectinases produced by extremophilic yeasts: from cold environments to the food industry
1. Pectin
2. Pectinases
3. Pectin and pectinases in the food industry
4. Cold-active pectinases from cold-adapted yeasts
5. Biochemical properties of cold-active pectinases
6. Role of cold-active pectinases in the food industry
7. Concluding remarks
Chapter 33. Recent developments in enzyme immobilization for food production
1. Introduction: biocatalyst immobilization
2. Applications
3. Conclusions
Chapter 34. Significance of enzyme kinetics in food processing and production
1. Introduction
2. Enzymes functionality
3. Mechanism of enzyme reaction
4. Factors influencing enzyme activity
5. Activity and kinetic of enzymes
6. Enzymes benefits and profit implications
7. Conclusions
Chapter 35. Value addition in food supply chain and bioeconomy
1. Introduction
2. General characteristics, advantages, and limitations of value-added supply chains
3. Steps involved in value addition for food supply chain
4. Sustainable food value chain and its development
5. Bioeconomy
6. Measurement of bioeconomy
7. Global trend toward bioeconomy
8. Bioeconomy – agriculture, food security, and public goods linkages
9. Conclusion
Chapter 36. Emerging trends and future prospective in enzyme technology
1. Introduction
2. Enzymes engineering and technology
3. Enzyme application in various industries
4. Enzymes in food sector
5. Enzyme immobilization and scope of implementation
6. Future prospective in enzyme technology
7. Conclusion
Index

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

Cristobal Noe Aguilar

Prof. Dr. Cristobal N. Aguilar, Chemist, PhD, was the Director of the Research and Postgraduate Programs at Autonomous University of Coahuila (2018–2024, Mexico, where from 2014 to 2018, he was the Dean of the School of Chemistry. He is a Level III member of S.N.I. (Mexican System of Researchers). He has received several prizes and awards, among which the most important are the National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize “Carlos Casas Campillo 2008” of the Mexican Society of Biotechnology and Bioengineering, the National Prize AgroBio–2005, the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola México 2003, the 2018 Outstanding Researcher Award by the International Association of Bioprocessing, and the 2019 Coahuila State Innovation Science and Technology Award. He's developed more than 30 research projects, including seven international exchange projects. He is a member of the Mexican Academy of Science (since 2014).

Affiliations and expertise

Autonomous University of Coahuil, Saltillo, Mexico

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health