ENZYMATIC PROCESSES FOR FOOD VALORIZATION.

This book explores the role of enzymatic processes in food valorization, focusing on the application of microbial and commercial enzymes in food processing and industrial applications. It delves into current trends and technological developments in using enzymes for enhancing food quality and safety...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	[S.l.] : Academic Press, 2024.
Subjects:	Food waste. Enzymes. Food industry and trade > By-products. Aliments > Industrie et commerce > Sous-produits. enzyme. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Enzymatic Processes for Food Valorization
Copyright Page
Contents
List of contributors
I. Advances in Food Processing using enzymes
1 Microbial enzymes: trends in food and industrial applications
1.1 Introduction
1.2 Microorganisms as possible sources of enzymes: an introductory explanation
1.3 Potential enzymes derived from microorganisms: an introductory explanation
1.4 Applications in the food and industrial sectors: recent developments and trends
1.4.1 Cereal-based products
1.4.2 Fruit- and vegetable-based products
1.4.3 Dairy and dairy products
1.4.4 Meat and meat products
1.4.5 Other food products
1.5 Perspectives on the future and possible areas of research
1.6 Concluding remarks
References
2 Enzymes for meat and meat processing industry: current trends, technological development, and future prospects
2.1 Introduction
2.2 Postmortem changes in meat
2.3 Tenderness of meat
2.4 Endogenous enzymes of meat
2.4.1 Calpain enzyme
2.5 Exogenous enzymes of meat
2.5.1 Plant proteases
2.5.1.1 Plant proteases: application in tenderization of meat
2.5.2 Microbial proteases
2.5.2.1 Fungi proteases
2.5.2.2 Bacterial proteases
2.5.3 Transglutaminase enzyme
2.5.4 Flavor enzymes
2.6 Conclusions and future prospects
References
3 Enzymes as a boon and a bane in the postharvest processing of fruits and vegetables
3.1 Introduction
3.2 Enzymes as a curse: endogenous degradative enzymes
3.2.1 Enzymes involved in discoloration
3.2.1.1 Polyphenol oxidase
3.2.1.2 Peroxidase
3.2.1.3 Phenylalanine ammonia lyase
3.2.1.4 Mitigation of enzymatic browning
3.2.2 Enzymes affecting textural integrity
3.2.2.1 Polygalacturonase
3.2.2.2 Pectin methylesterase
3.3 Enzyme inhibitors in preventing quality deterioration.
3.4 Enzymes as a boon: commercial enzymes as aids in processing
3.4.1 Pectin-degrading enzymes
3.4.2 Cellulases and hemicellulases
3.4.3 Amylases
3.4.4 Tannases
3.4.5 Debittering enzymes
3.5 Future perspectives
References
Further reading
4 Microbial enzymes for development of dairy-based value-added food products: trends and technological development
4.1 Introduction
4.2 Dairy enzymes
4.2.1 Oxidoreductases
4.2.2 Transferases
4.2.3 Hydrolases
4.2.4 Lyases
4.3 Microbial enzymes for industrial processes
4.3.1 Milk coagulation
4.3.2 Lactose hydrolysis
4.3.3 Whey production
4.3.4 Texture modification
4.4 Concluding remarks
References
5 Corn composition and its health benefits
5.1 Introduction
5.2 Maize grain
5.3 Nutrimental composition of grain and health benefits
5.3.1 Starch
5.3.2 Fatty acids composition
5.3.3 Protein content
5.3.4 Phytochemicals
5.3.5 Phenolic compounds
5.3.6 Flavonoids
5.3.7 Anthocyanins
5.3.8 Carotenoids
5.3.9 Phytosterols
5.3.10 Minerals
5.4 Maize sprouts
5.5 Other maize tissues
5.6 Future trends
5.7 Conclusions
Acknowledgments
Conflict of interest
References
6 Enzymes from a technological standpoint and their application in seafood processing
6.1 Introduction
6.2 Enzymatic application in the seafood industry
6.2.1 Proteases in seafood processing
6.2.1.1 Enzyme description
6.2.1.2 Fish protein hydrolysates application
6.2.1.3 Organoleptic property enhancers
6.2.1.4 Recovery of molecules of interest
6.2.2 Lipases in seafood processing
6.2.2.1 Enzyme description
6.2.2.2 Nutritional property enhancers
6.2.2.3 Organoleptic property enhancers
6.2.3 Transglutaminases in seafood processing
6.2.3.1 Enzyme description
6.2.3.2 Application.
6.2.4 Carbohydrases in seafood processing
6.2.5 Xylanases from sea sources
6.2.6 Miscellaneous enzymes
6.2.7 Application of miscellaneous enzymes
6.3 Technological perspectives
6.3.1 Sea by-products as a source of valuable molecules
6.3.1.1 Sea by-products as a source of valuable protein products
6.3.1.2 Isolation of proteins for new materials development
6.3.1.3 Sea by-products as a source of valuable bioactive protein products
6.3.2 Intellectual property
6.4 Conclusion
References
Further reading
II. Use of enzymes for the release of interest compounds from food waste
7 Food waste as a source of novel food additives: an overview
7.1 Introduction
7.2 Food additives
7.2.1 Enzymes for food processing
7.3 Food waste as a source of enzymes for food application
7.4 Health risks and international standards
7.4.1 Safety regulations of food additives and their public risk perception
7.4.2 Safety and regulatory aspects regarding food enzymes
7.5 Future trends and the market entrance of new sources of additives
7.6 Conclusion
Acknowledgements
References
8 Color additives
8.1 Introduction
8.2 Synthetic color additives
8.3 Natural food colorants
8.3.1 Types of pigments
8.3.2 Natural pigments from plant sources
8.3.3 Natural pigments derived from microorganisms
8.3.4 Use of agro-industrial residues in the production of microbial pigments
8.3.5 Enzymatic process to obtain natural pigments
8.4 Biotechnological applications
8.5 Production/sales and economic issues
8.6 Future trends
References
9 Food by-products potential use for flavor enhancers production
9.1 Introduction
9.2 First flavor enhancer: monosodium glutamate
9.3 New tendencies for the enhancement of flavor
9.3.1 Natural sources
9.3.1.1 Plants
9.3.1.2 Algae.
9.3.1.3 Fungi and yeasts
9.3.2 Flavor enhancers as additives
9.3.2.1 Amino acids
9.3.2.2 Volatile compounds
9.3.2.3 Ribonucleotides
9.3.3 Microbial process for flavor transformation or flavor enhancers production
9.3.4 Emergent process for enhancement of flavor and taste
9.4 Food industry by-products as a potential source of natural enhancers
9.4.1 Whey
9.4.2 Fruit and vegetable
9.5 Conclusion
References
10 Bioemulsifiers as food additives
10.1 Bioemulsifiers and biosurfactants in food industry
10.2 Agroindustrial waste as substrate for biologically derived surface-active substances
10.2.1 Waste streams as substrates for bioemulsifiers/biosurfactants production
10.2.2 Scaleup bioproduction of bioemulsifiers/biosurfactants
10.3 Glycolipids
10.3.1 Sophorolipids
10.3.2 Rhamnolipids
10.3.3 Glycolipids in the food industry
10.3.4 Other glycolipids
10.4 Lipopeptides
10.5 Exopolysaccharides and protein-associated biosurfactants/bioemulsifiers
10.5.1 Emulsan
10.5.2 Alasan
10.5.3 Xanthan others gums
10.6 Challenges and opportunities for the use of biosurfactants in food products
References
11 Recent advances in the extraction of phenolic compounds using biotechnological processes
11.1 Introduction
11.2 Biotechnological processes to extract and increase the content of antioxidant compounds
11.2.1 Fermentation-assisted extraction
11.2.1.1 Microbial metabolism and its effect on the release of phenolic compounds and the increase of antioxidant capacity
11.2.1.2 Fermentation parameters
11.2.1.2.1 Microorganism
11.2.1.2.2 Inoculum
11.2.1.2.3 Substrate
11.2.1.2.4 Moisture content and water activity
11.2.1.2.5 Temperature
11.2.1.2.6 pH
11.2.1.2.7 2.1.2.7 Particle size
11.2.2 Enzyme-assisted extraction
11.2.2.1 Process parameters.
11.2.2.1.1 Types of enzymes
11.2.2.1.2 Substrate
11.2.2.1.3 Temperature and pH
11.2.2.1.4 Extraction time and enzyme concentration
11.2.3 Differences between biotechnological extraction methods
11.2.4 Application in food and benefits
11.2.5 Concluding remarks and future prospects
References
12 Non-dairy prebiotic, probiotic, and synbiotic beverages
12.1 Introduction
12.2 Basic concepts
12.2.1 Prebiotics
12.2.2 Probiotic
12.2.3 Synbiotic
12.3 Prebiotic beverages
12.4 Probiotic beverages
12.5 Synbiotic beverages
12.6 Challenges in the formulation of prebiotic, probiotic, and synbiotic beverages
12.6.1 Chemical stability of prebiotics
12.6.2 Microbiological quality
12.6.3 Interaction with phenolic compounds
12.6.4 Preservation of probiotic viability
12.6.5 Sensory acceptance and marketing
12.7 Conclusions
References
13 Advances in enzyme-assisted extraction technique for antidiabetic phytochemicals: an emerging approach for green and eco...
13.1 Introduction
13.2 Antidiabetic phytochemicals
13.2.1 Alkaloids
13.2.2 Phenolics
13.2.3 Phytosterols
13.2.4 Terpenoids
13.2.5 Cardiac glycoside
13.3 Enzyme-assisted extraction technique
13.3.1 Basic principle and action mechanism
13.3.2 Role of enzymes
13.3.3 Selection of solvents
13.3.4 Significance and limitations
13.4 Enzyme-assisted extraction technique for high-yielding antidiabetic phytochemicals
13.5 Pharmacological activities and health benefits of medicinal plants for diabetes mellitus
13.6 Prospective future, challenges, and recommendations
13.7 Concluding remarks
Contribution of authors
Conflict of research interests
References
14 Enzymes applied in sweeteners production
14.1 Introduction
14.1.1 Why enzymes?
14.1.2 Enzyme immobilization.