Biotechnological production of natural ingredients for food industry: First edition


by

Juliano Lemos Bicas, Mário Roberto Maróstica Jr., Glaucia Maria Pastore

DOI: 10.2174/97816810826531160101
eISBN: 978-1-68108-265-3, 2016
ISBN: 978-1-68108-266-0



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Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingr...[view complete introduction]

Table of Contents

Foreword

- Pp. i-ii (2)

Ulrich Krings

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Preface

- Pp. iii-iv (2)

Juliano Lemos Bicas, Mario Marostica Jr. and Glaucia Maria Pastore

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List of Contributors

- Pp. v-viii (4)

Juliano Lemos Bicas, Mario Marostica Jr. and Glaucia Maria Pastore

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Introductory Overview of Biotechnological Additives

- Pp. 3-20 (18)

Gustavo Molina and Gustavo Bernardes Fanaro

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Alternative Sweeteners: Current Scenario and Future Innovations for Value Addition

- Pp. 21-59 (39)

R. K. Saini, S. Sravan Kumar, P. S. Priyanka, K. Kamireddy and P. Giridhar

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Biotechnological Production of Amino Acids and Nucleotides

- Pp. 60-163 (104)

Volker F Wendisch, Dorit Eberhardt, Marius Herbst and Jaide V. K. Jensen

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Biotechnological Production of Organic Acids

- Pp. 164-206 (43)

Hélia Harumi Sato and Haroldo Yukio Kawaguti

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Vitamins and Nutraceuticals

- Pp. 207-254 (48)

Júlio C. de Carvalho, Elia N. M. Ramírez, Ana M. O. Finco, Luis D. G. Mamani, Antônio I. Magalhães, Luis A. J. Letti and Carlos R. Soccol

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Biotechnological Aroma Compounds

- Pp. 255-287 (33)

Gustavo B. Fanaro, Pierre Fontanille, Mario R. Maróstica and Juliano L. Bicas

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Natural Colorants from Microorganisms

- Pp. 288-321 (34)

Júlio C. de Carvalho, Juliano L. Bicas, Daniel E. R. Fernández, Adenise L. Woiciechowski, Adriane B.P. Medeiros and Carlos R. Soccol

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Microbial Single-Cell Oils: Precursors of Biofuels and Dietary Supplements

- Pp. 322-375 (54)

Vanessa Béligon, Gustavo Molina, Gwendoline Christophe, Christian Larroche, André Lebert and Pierre Fontanille

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Biotechnological Production of Hydrocolloids

- Pp. 376-405 (30)

Cristine Rodrigues, Júlio C. de Carvalho, Luciana P. S. Vandenberghe, Juliana de Oliveira, Rodrigo Malanski and Carlos R. Soccol

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Natural Antimicrobial Compounds

- Pp. 406-434 (29)

Sidnei Emilio Bordignon, Júlio Cesar de Carvalho, Jane Mary L. N. Gelinski, André Luís Lopes da Silva, Vanete Thomaz Soccol and Carlos Ricardo Soccol

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Use of (Bio) Surfactants in Foods

- Pp. 435-459 (25)

Jenyffer M. Campos, Leonie A. Sarubbo, Juliana M Luna, Raquel Diniz Rufino and Ibrahim M. Banat

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Production and Applications of Food Enzymes

- Pp. 460-488 (29)

Gabrielax Alves Macedo, Camilo Barroso Teixeira, José Valdo Madeira Júnior and Paula Speranza

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Subject Index

- Pp. 489-492 (4)

Juliano Lemos Bicas, Mario Marostica Jr. and Glaucia Maria Pastore

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Foreword

Hence, depending to whom the question is addressed, the assessment about the necessity of additives in food will turn out extremely different. Industry, on one hand, aims to produce qualitatively high ranking food with minimal costs. Beside palatability (aroma, taste, texture and color) the food should offer extended shelf life and high nutritional impact. The consumers, on the other hand, want to have all thesebenefits without the addition of any food additive. In terms of food the “all without mania” (flavors, taste enhancers, colorants, preservatives, antioxidants, thickeners, gelling and stabilizing agents etc.) is prevalent in developed countries. However, consumer’s empathy of preparing their daily meal on the basis of fresh ingredients is more and more decreasing nowadays.

Therefore processed food, especially convenient food, purchased in the supermarket and not on the farmers market represents the dominating basis of modern nutrition. Hence, quality, nutritional value and shelf life must be guaranteed for longer and longer storage times. Moreover, nowadays food should offer additional benefits regarding lifestyle and health. To comply with all of these requests, food additives are indispensable in industrial food processing. For a long time no economical alternative to chemical synthesis of food additives existed. Not at the least because of the depletion of the fossil fuels reserves together with several concerns about climate changeand the all over chemophobia, the production of natural food additives seems to cut this Gordianknot of different interests. Natural additives serve consumers wish on natural nutrition and approve food industry the application of indispensable additives. Whether recovered from natural resources or produced biotechnologicallyroutes natural additives are more accepted in public mind. However, natural resources are often limited which calls for biotechnological alternatives.

The aim of the book is to provide coverage of natural food additives and their production. Within this textbook, comprising 13 chapters, international well accepted experts in the field give a prevailing and comprehensive overview on food additives such as flavors colors, sweeteners, amino and organic acids, vitamins, prebiotics, edible oils, antimicrobial compounds, biosurfactantsand enzymes. This book secures the experts in the field as well as interested consumers to inform themselves about the current state of the art of biotechnological processes for the production of natural food additives. Furthermore legal, economic and ecological aspects are also addressed. It is demonstrated that biotechnology alongside the attribute “natural” can compete against chemical production processes because of improved production strains, the use of stable and often immobilized used enzymes, disposition of cheap waste streams of food producing processes as precursors and/or as the nutrient medium for producing microorganisms. Last but not least, it is more and more evident that a liable application of genetic engineering is an indispensable part of white and green biotechnology as it is already the case for red biotechnology. The conclusion of all chapters is that biotechnology, particularly genetic engineering, is a powerful tool which will help to cope at least with some of humankinds future challenges in the light of limited resources and a fast growing world population.

Ulrich Krings
Institute of Food Chemistry, Leibniz University of Hanover
Hanover
Germany


Preface

After the advent of Organic Chemistry (1800’s), the supply for organic chemicals achieved industrial scale. This was particularly important for Food Industry, which soon incorporated synthetic substances for the preparation of food products: saccharin, benzoate and indigotine, for instance, were already in use at the beginning of 20th century and are still applied today as food additives. However, public awareness involving the possible toxic effects of artificial ingredients has increased the demand for new alternative sources of their natural counterparts. Moreover, the impact of human activity on environment has been considered a major issue to be overcome, leading to intense search for sustainable or alternative production processes.Therefore, biotechnology has emerged as an important tool to supply natural ingredients for food industry, since they occur under controlled conditions, may use renewable sources and are recognized as an environmentally friendly technique.

Although such approach has been used empirically for the production of fermented food (bread, wine, beer, cheeses etc.) aiming at either preservation or modification of their sensory attributes, it was only recently that science begun to able to understand and explain the phenomenology behind these biotechnological processes, which reflected in an increased number of R&D projects for the production of food ingredients by microorganisms, enzymes of cell cultures.The fact is that, nowadays, the so-called White Biotechnology is considered an inextinguishable resource of natural food ingredients. Additionally, food biotechnology remains a vigorousresearch field and many fundamental studieson this subject are still needed. This may be evidenced by the intense growth, during the last decades, of articles and patents covering all aspects of biotechnological production of food ingredients. Most of these processes are already found in commercial scale, but others are still waiting for further developments.

This e-Book aims to be a fundamental reference for people who want to deepen into this field, particularly those students, scientists, researchers and professionals working with Food Science and Technology, Food Chemistry, Food Biotechnology, Food Engineering, Bioprocess Engineering, Biotechnology, Applied Microbiology, Nutrition and others. It is divided in 12 chapters. The first one presents a brief overview of food biotechnology, particularly those aspects involving and historical perspective and some examples of commercially relevant products and processes currently available. All other chapters are devoted each one to a particular class of products with potential interest for food or feed industries: sweeteners (Ch. 2), aminoacids and nucleotides (including flavor enhancers) (Ch. 3), organic acids (Ch. 4), vitamins and nutraceuticals (Ch. 5), aroma compounds (Ch. 6), colorants (Ch. 7), edible oils (Ch. 8), hydrocolloids (Ch. 9), antimicrobial compounds (Ch. 10), biosurfactants (Ch. 11) and enzymes (Ch. 12).

We hope you enjoy it!

Juliano Lemos Bicas
Mário Maróstica Jr.
Glaucia Maria Pastore
School of Food Engineering
University of Campinas
Brazil

List of Contributors

Editor(s):
Juliano Lemos Bicas


Mário Roberto Maróstica Jr.


Glaucia Maria Pastore




Contributor(s):
Ana M. O. Finco
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


André Lebert
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Antônio I. Magalhães
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Adriane B. P. Medeiros
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


André Luís Lopes da Silva
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Adenise L. Woiciechowski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Christian Larroche
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Cristine Rodrigues
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Carlos R. Soccol
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Camilo Barroso Teixeira
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Dorit Eberhardt
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Daniel E. R. Fernández
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Elia N. M. Ramírez
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Gwendoline Christophe
Clermont Université, Université Blaise Pascal
Institute Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institute Pascal
F-63171 Aubière
France
/
Clermont Université
Université Blaise Pascal
Université Blaise Pascal
F-63171 AUBIERE cedex
France


Gustavo Bernardes Fanaro
Department of Food and Nutrition, School of Food Engineering
University of Campinas
Campinas
Brazil


Gabriela Alves Macedo
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Gustavo Molina
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil
/
Institute of Science and Technology
Food Engineering – UFVJM
Diamantina
Minas Gerais
Brazil
/
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France


Haroldo Yukio Kawaguti
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Hélia Harumi Sato
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Ibrahim M. Banat
School of Biomedical Sciences, Faculty of Life and Health Sciences
University of Ulster
Northern Ireland
BT52 1SA
UK


Juliano Lemos Bicas
Department of Food Science, School of Food Engineering
University of Campinas
Campinas
Brazil


Jenyffer M. Campos
Departamento de Nutrição
Universidade Federal de Pernambuco
Recife
Brazil


Júlio C. de Carvalho
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Jane Mary L. N. Gelinski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Jaide V. K. Jensen
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Juliana M. Luna
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


José Valdo Madeira
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Juliana de Oliveira
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


K. Kamireddy
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Luiz A. J. Letti
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Luiz D. G. Mamani
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Leonie A. Sarubbo
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


Luciana P. S. Vandenberghe
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Marius Herbst
Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany


Mário Roberto Maróstica
Department of Food and Nutrition, School of Food Engineering
University of Campinas
Campinas
Brazil


Pierre Fontanille
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institut Pascal
F-63174 AUBIERE cedex
France
/
Clermont Université
Université Blaise Pascal
LABEX IMobS3, BP80026
F-63171 AUBIERE cedex
France


P Giridhar
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


P.S. Priyanka
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Paula Speranza
Bioprocess Laboratory, School of Food Engineering
University of Campinas
Campinas
São Paulo
Brazil


Rodrigo Malanski
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Raquel Diniz Rufino
Centro de Ciências e Tecnologia
Universidade Católica de Pernambuco
Recife
Brazil


R. K. Saini
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Sidnei Emilio Bordignon
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


S. Sravan Kumar
Plant Cell Biotechnology Department
CSIR-Central Food Technological Research Institute
Mysore - 570 020
India


Vanessa Béligon
Clermont Université, Université Blaise Pascal
Institut Pascal, BP20206
F-63174 AUBIERE cedex
France
/
CNRS, UMR 6602
Institut Pascal
F-63171 Aubière
France


Vanete Thomaz Soccol
Bioprocess Engineering and Biotechnology Department
Federal University of Paraná
Curitiba
Brazil


Volker F. Wendisch
Chair of Genetics of Prokaryotes, Faculty of Biology & CeBiTec
Bielefeld University
D-33615 Bielefeld
Germany




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