Microbial vitamins and carotenoids in food biotechnology : novel source and potential applications /

In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand. Microbial vitamins and carotenoids in food...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Ashraf, Syed Amir, Kuddus, Mohammed
Format:	eBook
Language:	English
Published:	[S.l.] : Academic Press, 2024.
Subjects:	Food > Biotechnology. Vitamins. Carotenoids. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Microbial Vitamins and Carotenoids in Food Biotechnology
Copyright Page
Contents
List of contributors
1. Novel sources and applications of microbial vitamins and carotenoids
1.1 Introduction
1.2 Sources of microbial vitamins and carotenoids
1.2.1 Sources of microbial carotenoids
1.2.2 Sources of microbial vitamins
1.3 Sustainable dietary approaches for enhancing microbial vitamins and carotenoids
1.3.1 At the production level the government intervention
1.3.2 At the consumption level counseling people through awareness programs
1.3.3 Nutritional education with special reference to cooking methods
1.4 Utilization of novel sources of microbial carotenoids and vitamins
1.5 Recipes
1.5.1 Cereals
1.5.1.1 Rice cake-recipe and nutrient information
1.5.2 Pulses and legumes
1.5.2.1 Chickpea dhokla-recipe and nutrient information
1.5.3 Milk &amp
milk products
1.5.3.1 Yogurt-recipe and nutrient information
1.5.4 Meat and meat products
1.5.4.1 Sausages-recipe and nutrient information
1.5.5 Fruits and vegetables and microbes
1.6 Conclusion
References
2. Significance of microbial cell factories in the production of vitamins and carotenoids
2.1 Introduction
2.2 Microbial cell factories
2.3 Current microbial cell factories and their role in the production of vitamins
2.3.1 Water soluble vitamins and their microbial sources
2.3.1.1 Vitamin B1
2.3.1.2 Vitamin B2
2.3.1.3 Vitamin B3
2.3.1.4 Vitamin B5
2.3.1.5 Vitamin B6, vitamin B7, and vitamin B9
2.3.1.6 Vitamin B9
2.3.1.7 Vitamin B12
2.3.1.8 Vitamin C
2.3.2 Microbial source and production of fat-soluble vitamins (A, D, E, and K)
2.4 Microbial sources and production of carotenoids
2.4.1 Current biotechnological updates on the production of carotenoids
2.4.1.1 Astaxanthin.
3.6.5.3 Consumer trust
3.6.5.4 Small area production
3.6.5.5 Low production cost
3.6.5.6 High yield
3.6.5.7 Lowering waste
3.7 Conclusion
References
4. Microbial vitamins and carotenoids in food production and processing system
4.1 Introduction
4.2 Evolution of microbial production for vitamins and carotenoids
4.3 Biosynthesis of vitamins and carotenoid
4.3.1 Vitamins biosynthesis
4.3.2 Carotenoid biosynthesis
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
5. Microbial production of water and fat-soluble vitamins
5.1 Introduction
5.2 Water-soluble vitamins
5.2.1 Vitamin B1
5.2.2 Vitamin B2
5.2.3 Vitamin B3
5.2.4 Vitamin B5
5.2.5 Vitamin B6
5.2.6 Vitamin B7
5.2.7 Vitamin B9
5.2.8 Vitamin B12
5.2.9 Vitamin C
5.3 Fat-soluble vitamins
5.3.1 Vitamin A
5.3.2 Vitamin D
5.3.3 Vitamin E
5.3.4 Vitamin K
5.4 Conclusion
References
6. Vitamins production from probiotic bacteria
6.1 Introduction
6.2 Probiotic bacteria
6.3 Vitamins production from probiotics
6.4 Microbial synthesis of fat-soluble vitamins
6.4.1 Retinol (vitamin A)
6.4.2 Calciferol (vitamin D)
6.4.3 Tocopherol (vitamin E)
6.4.4 Menaquinone (vitamin K)
6.5 Microbial synthesis of water-soluble vitamins
6.5.1 Thiamine (B1)
6.5.2 Riboflavin (B2)
6.5.3 Niacin (B3)
6.5.4 Pantothenic acid (B5)
6.5.5 Folate
6.5.6 Cyanocobalamin (B12)
6.6 Challenges
6.7 Future perspectives
6.8 Conclusion
References
7. Vitamins fortification and its consequences on food production and quality
7.1 Introduction
7.2 Vitamin fortification history
7.3 Types of vitamins included in fortification
7.3.1 Water-soluble vitamins.
7.3.2 Fat-soluble vitamins
7.4 Fortification techniques
7.4.1 Direct vitamin fortification
7.4.2 Indirect fortification
7.5 Benefits of vitamin fortification
7.6 Vitamin fortification concerns
7.6.1 Risk of hypervitaminosis
7.6.2 Hiding the real problems
7.6.3 Considerations for ethics
7.6.4 Impact on the flavor and quality of food
7.7 Fortification of staple foods in poor nations: a case study
7.7.1 Examples of effective fortification initiatives
7.7.2 Problems and disputes related to fortification efforts
7.7.3 Implications for food security
7.8 Future of food production with vitamin fortification
7.8.1 Nanotechnology for improved bioavailability
7.8.2 New techniques for fortification
7.8.3 ICT-based monitoring and assessment
7.8.4 Digital technology may be used to understand customer preferences
7.8.5 Addressing health issues beyond micronutrient shortages
7.9 Conclusion
References
8. Microbial vitamins in the production of food ingredients and functional foods
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
8.4.1 Fat-soluble vitamins
8.4.1.1 Vitamin E
8.4.1.2 Vitamin K
8.4.1.3 Vitamin A
8.4.2 Water soluble vitamins
8.4.2.1 Vitamin B1
8.4.2.2 Vitamin B2
8.4.2.3 Vitamin B6
8.4.2.4 Vitamin B9
8.4.2.5 Vitamin B12
8.4.2.6 Vitamin C
8.5 Microbial vitamins in the production of food ingredients and functional foods
8.6 Concluding remarks and prospects
References
9. Microbial vitamins in nutrition and healthcare
9.1 Introduction
9.2 Fat-soluble vitamins
9.2.1 Vitamin A
9.2.1.1 Structure of vitamin A
9.2.1.2 Metabolic pathways.
9.2.1.3 Advantages of microbial production of vitamin A
9.2.1.4 Health benefits
9.2.2 Vitamin D
9.2.2.1 Structure of vitamin D
9.2.2.2 Metabolic pathway
9.2.2.3 Advantages of microbial production of vitamin D
9.2.2.4 Health benefits
9.2.3 Vitamin E
9.2.3.1 Structure of vitamin E
9.2.3.2 Metabolic pathway
9.2.3.3 Advantages of microbial production
9.2.3.4 Health benefits
9.2.4 Vitamin K
9.2.4.1 Structure of vitamin K
9.2.4.2 Metabolic pathway of microbes-based synthesis of vitamin K2
9.2.4.3 Advantages of microbial production of vitamin K2
9.2.4.4 Health benefits of vitamin K1 and K2
9.2.4.5 Health benefits of vitamin K1
9.2.4.6 Health benefits of vitamin K2
9.3 Water-soluble vitamins
9.3.1 Vitamin B-complex
9.3.1.1 Structure of vitamin B subtypes
9.3.1.2 Metabolic pathways
9.3.1.3 Advantages of microbial production of vitamin B
9.3.1.4 Health benefits of vitamin B complex
9.3.2 Vitamin C
9.3.2.1 Structure of vitamin C
9.3.2.2 Metabolic pathways
9.3.2.3 Advantages of microbial production of vitamin C
9.3.2.4 Health benefits of vitamin C
9.4 Conclusion
References
10. Microbial vitamins as nutraceuticals and their role as health-promoting agents
10.1 Introduction
10.2 Nutraceuticals from microbial vitamins
10.3 Health-promoting vitamins with nutraceuticals influence and their microbial source
10.3.1 Vitamin A
10.3.2 Vitamin B complex
10.3.2.1 Vitamin B1 and B2
10.3.2.2 Vitamin B3 and B5
10.3.2.3 Vitamins B6 and B7
10.3.2.4 Vitamins B9 and B12
10.3.3 Vitamin C
10.3.4 Vitamin D
10.3.5 Vitamin E
10.3.6 Vitamin K
10.4 Potential risk and side effects of microbial supplements
10.5 Prospect of microbial vitamins as nutraceuticals
10.6 Conclusion
References
11. Microbial vitamins in dairy products.