Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability


by

Antonio Bevilacqua, Maria Rosaria Corbo , Milena Sinigaglia

DOI: 10.2174/97816080509631100101
eISBN: 978-1-60805-096-3, 2010
ISBN: 978-1-60805-498-5



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Indexed in: Chemical Abstracts, Scopus

The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food sa...[view complete introduction]

Table of Contents

Foreword

- Pp. i

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Preface

- Pp. ii

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Contributors

- Pp. iii-iv (2)

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Green Consumerism and Alternative Approaches for Food Preservation: an Introduction

- Pp. 1-3 (3)

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Risk Assessment and Food Safety Objectives

- Pp. 4-16 (13)

Antonio Bevilacqua, Barbara Speranza and Milena Sinigaglia

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Food Spoilage and Safety: Some Key-concepts

- Pp. 17-34 (18)

Barbara Speranza, Antonio Bevilacqua and Milena Sinigaglia

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Essential Oils for Preserving Perishable Foods: Possibilities and Limitations

- Pp. 35-57 (23)

Barbara Speranza and Maria Rosaria Corbo

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Enzymes and Enzymatic Systems as Natural Antimicrobials

- Pp. 58-82 (25)

Daniela D’Amato, Daniela Campaniello and Milena Sinigaglia

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Antimicrobial Agents of Microbial Origin : Nisin

- Pp. 83-91 (9)

Daniela D’Amato and Milena Sinigaglia

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Chitosan: a Polysaccharide with Antimicrobial Action

- Pp. 92-113 (22)

Daniela Campaniello and Maria Rosaria Corbo

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Use of High Pressure Processing for Food Preservation

- Pp. 114-142 (29)

Antonio Bevilacqua, Daniela Campaniello and Milena Sinigaglia

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Alternative Non-Thermal Approaches: Microwave, Ultrasound, Pulsed Electric Fields, Irradiation

- Pp. 143-160 (18)

Nilde Di Benedetto, Marianne Perricone and Maria Rosaria Corbo

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Food Shelf Life and Safety: Challenge Tests, Prediction and Mathematical Tools

- Pp. 161-187 (27)

Antonio Bevilacqua and Milena Sinigaglia

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Microencapsulation as a New Approach to Protect Active Compounds in Food

- Pp. 188-195 (8)

Mariangela Gallo and Maria Rosaria Corbo

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Alternative Modified Atmosphere for Fresh Food Packaging

- Pp. 196-204 (9)

Maria Rosaria Corbo and Antonio Bevilacqua

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Index

- Pp. 205-207 (3)

Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Foreword

Preservation is a continue fighting against pathogens and spoiling microorganisms to maintain foods safety at high quality levels; in addition, there is also the trend towards green consumerism, i.e. the consumption of foods with high levels of nutrients and nutraceutical compounds without chemical preservatives.

This e-book can be considered as a suitable answer to the consumer demand, as it offers some useful alternatives to traditional thermal processing, focusing both on the antimicrobial effectiveness of the proposed approaches and a description of their effects on food structure and health. Moreover, the chapters on the key-concepts of risk assessment and mathematical modeling of microbiological data, along with the two appendices on the microencapsulation and non-conventional atmospheres, add some important topics for food microbiologists.

It is quite impressive to note that the editors and authors have tried to capture a wide and dynamic topic in a series of captivating chapters, highlighting on newly emerging technologies, protocols, methodologies and approaches, advantages, new school of thoughts from around the world, potential future prospects and also negative criticism that is associated with some frontier development of green consumerism.

I think that the e-book will be beneficial to students and researchers in different fields of food microbiology and technology; I wish the authors and editors great success and hope that this book will be the 1st work of a new editorial series.


Preface

Nowadays, western countries are experiencing a trend of green consumerism, desiring fewer synthetic additives and more friendly compounds. Therefore, bacteriocins and other natural compounds (lysozyme, bacteriocins, fatty acids, monoglycerides and essential oils) could be considered promising bioactive molecules and their use might be proposed to control and/or inhibit pathogens and spoiling microorganisms.

Thermal pasteurization and sterilization are the most important techniques to achieve safety in foods; however, they can result in some unfavorable changes, like protein denaturation, non enzymatic browning and loss of vitamins and volatile compounds. Advances in food processing were allowed in the past to avoid some undesirable changes; however, thermally processed foods still lack the fresh flavor and texture.

In the light of these ideas, alternative approaches have been extensively investigated in the past 30-40 years; they are usually labeled as non thermal techniques, as food are (in some cases) treated at room or refrigeration temperature or the rest at relatively high temperatures (e.g. 70-90 °C for high homogenization pressures) is limited within the time.

Dealing with these considerations, the book will focus on the alternative approaches for prolonging food shelf life; in particular the topics of the book are:

  1. use of natural compounds in food preservation (essential oils, lysozyme, lactoperoxidase system, lactoferrins, bacteriocins and related antimicrobial compounds)
  2. use of high hydrostatic and homogenization pressures
  3. use of non conventional atmospheres
  4. other alternative approaches (microwave, ultrasounds, pulsed electric fields, irradiation)
  5. definition of food safety objectives and mathematical modeling and challenge for shelf life definition and evaluation.

The book proposes an integrated approach of shelf life extension, focusing on both the inhibition of the spoilage microorganisms and on the implications of the alternative approaches, in terms of quality and costs (technical and economical feasibility).

List of Contributors

Editor(s):
Antonio Bevilacqua
University of Foggia
Italy


Maria Rosaria Corbo
University of Foggia
Italy


Milena Sinigaglia
University of Foggia
Italy




Contributor(s):
Antonio Bevilacqua
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Maria Rosaria Corbo
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Milena Sinigaglia
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Barbara Speranza
Food Quality and Health Research Center (BIOAGROMED)
University of Foggia
Italy


Daniela D'Amato
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Daniela Campaniello
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Nilde Di Benedetto
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Marianne Perricone
Department of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science
Italy


Mariangela Gallo
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy




Reviews

“This new book would be very useful for the higher level undergraduate and graduate students, academic and industry professionals. There are many books on food preservation in the market, but very few of them covered the topics on natural preservatives, risk assessments and microbial predictions.” - Mohammad Shafiur Rahman

International Journal of Food Properties – Taylor & Francis, Volume 14, Issue 6, October 2011

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