This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
Author(s): Ashok Kumar Nadda, Gunjan Goel
Series: Microorganisms for Sustainability, 38
Publisher: Springer
Year: 2023
Language: English
Pages: 233
City: S
Preface
Contents
Series Editor and Editors
Chapter 1: Microbial Food Additives: Types, Functions, and Challenges
1.1 Introduction
1.2 Classification
1.3 Microbial Production of Food Additives
1.4 Production Strategies for Food Additives
1.5 Conclusions and Future Perspectives
References
Chapter 2: Applications of Enzymes in Food Industries as Additives
2.1 Introduction
2.2 Enzymes as Food Additives
2.3 Application of Enzymes in Various Food Industries
2.3.1 Enzymes Used in Dairy Industry
2.3.2 Enzymes Used in Beverage Industry
2.3.3 Enzymes Used in Other Food Industry
2.4 Production of Flavors by Enzymatic Technology
2.5 Rules and Regulations for Application of Additives in Food
2.6 Conclusion
References
Chapter 3: Microbial Antioxidants in Food Products
3.1 Introduction
3.2 Free Radicals
3.3 Oxidative Stress
3.4 Antioxidants
3.4.1 Natural Antioxidants
3.4.2 Synthetic Antioxidants
3.4.2.1 Enzymes as Antioxidants
Superoxide Dismutase
Catalase Enzyme
Glutathione Peroxidase
3.4.2.2 Nutrients as Antioxidants
Vitamin A
Vitamin C
Vitamin E
Glutathione
3.4.2.3 Phytochemicals as Antioxidants
Anthocyanins
Flavonoids
Flavanols
Tannins
Phenolic Acids
3.4.3 Antioxidant´s Mode of Action
3.4.4 Microbial Sources of Antioxidants
3.4.4.1 Actinomycetes
3.4.4.2 Bacteria
3.4.4.3 Blue Green Algae
3.4.4.4 Lichens
3.4.4.5 Fungi
3.4.4.6 Yeast
3.5 Conclusion
References
Chapter 4: Microbial and Bio-based Preservatives: Recent Advances in Antimicrobial Compounds
4.1 Introduction
4.2 Bio-based Preservatives and Their Mechanisms of Action
4.2.1 Plant-Based Preservatives
4.2.1.1 Plant Extracts
4.2.1.2 Essential Oils
4.2.1.3 Herbs and Spices
4.2.2 Animal-Based Preservatives
4.2.2.1 Enzymes
4.2.2.2 Antimicrobial Peptides
4.2.2.3 Bioactive Polysaccharides and Lipids
4.2.3 Microbial-Based Preservatives
4.2.3.1 Nisin
4.2.3.2 Pediocin
4.2.3.3 Enterocin
4.2.3.4 Natamycin
4.2.3.5 Reuterin
4.2.3.6 Organic Acids
4.3 Recent Advances in Antimicrobial Preservatives: Bio-based Organic Acids Production
4.3.1 Lactic Acid
4.3.2 Succinic Acid
4.3.3 Citric Acid
4.4 Conclusion
References
Chapter 5: Prebiotic and Synbiotic Foods
5.1 Introduction to Prebiotic (PB)
5.2 Journey of Prebiotics
5.3 Sources of Prebiotics
5.3.1 Cereals
5.3.2 Pulses
5.3.3 Fruits and Vegetables
5.3.4 Dairy Products
5.3.5 Meat Products
5.3.6 Miscellaneous Sources
5.4 Potential Health Benefits of Consuming Prebiotic Foods
5.4.1 Generation of Metabolites and Alteration of the Architecture of the Colon
5.4.2 Improved Absorption of Minerals
5.4.3 Regulation of Diabetes
5.4.4 Maintains Plasma Serum Cholesterol
5.4.5 Prevention of Cancer
5.4.6 Other Health Benefits
5.5 Commercially Available Prebiotic Foods
5.6 Safety of Prebiotics
5.7 Synbiotic Food
5.7.1 Functioning of Synbiotic Food
5.7.2 Synbiotics and Health
5.8 Conclusion
References
Chapter 6: Microbial Stabilizers in Food Processing
6.1 Introduction
6.2 Sources and Usages of Food Stabilizers
6.3 Properties and Selection Criteria of a Good Stabilizer
6.4 Selection Criteria
6.5 Microbial Food Stabilizers
6.5.1 Xanthan
6.5.1.1 Chemical Composition and Structure
6.5.1.2 Physiological Characteristics of Xanthan
6.5.1.3 Applications
6.5.1.4 Legislation and Toxicity-Related Issues
6.5.2 Gellan Gum (GG)
6.5.2.1 Structure and Chemical Composition
6.5.2.2 Physical Properties
6.5.2.3 Applications
6.5.2.4 Concerns About Legislation and Toxicity
6.5.3 Curdlan
6.5.3.1 Structure and Chemical Composition
6.5.3.2 Physical Properties
6.5.3.3 Applications
6.5.3.4 Legislation and Toxicity-Related Issues
6.5.4 Pollulan
6.5.4.1 Structure and Chemical Composition
6.5.4.2 Physical Properties
6.5.4.3 Applications
6.5.4.4 Legislation and Toxicity-Related Issues
6.5.5 Dextran
6.5.5.1 Chemical Composition
6.5.5.2 Applications
6.5.5.3 Legislation and Toxicity-Related Issues
6.5.6 Scleroglucan
6.5.6.1 Chemical Composition
6.5.6.2 Physical Properties
6.5.6.3 Applications
6.6 Synthetic/Modified Stabilizers
6.6.1 Modified Starch
6.6.1.1 Modification
6.6.1.2 Safety
6.6.1.3 Applications
6.6.2 Modified Cellulose (MC)
6.6.2.1 Modification Procedures
6.6.2.2 Safety
6.6.2.3 Applications
6.7 Food Stabilizers from Genetically Engineered Microbes
6.8 Concluding Remarks
References
Chapter 7: Biosurfactants: Promising Biomolecules in the Food Industry
7.1 Introduction
7.2 Biosurfactants
7.3 Properties of Biosurfactants
7.4 Classification of Biosurfactants
7.5 Production of Biosurfactants for the Food Industry
7.5.1 Agro-Industrial Wastes as Alternatives for Production
7.5.2 Biosurfactant-Producing Yeasts for Food Application
7.6 Chemical Additives vs. Biosurfactants in the Food Industry
7.7 Application of Biosurfactants in Food
7.7.1 Biosurfactants with Antimicrobial and Antiadhesive Action
7.7.2 Biosurfactants with Antioxidant Action
7.7.3 Biosurfactants with Emulsifying and Stabilizing Action
7.7.3.1 Biosurfactants in Ice Creams
7.7.3.2 Salad Dressings with Added Biosurfactants
7.7.3.3 Biosurfactants in Baked Goods and Cookies
7.8 Biosurfactants as Heavy Metal Washing Agents
7.9 Biosurfactants of Application Challenges in the Food Industry
7.10 Conclusion and Future Perspectives
References
Chapter 8: Additives in Dairy-Based Food
8.1 Introduction
8.2 Additives
8.3 Types of Additives
8.3.1 Natural Additives
8.3.2 Synthetic Additives
8.4 Uses of Additives
8.5 Classification of Additives
8.5.1 Preservatives
8.5.1.1 Characteristics of Food Preservatives
8.5.1.2 Selection of Food Preservatives
8.5.1.3 Antimicrobial Agents
8.5.2 Colors
8.5.2.1 Caramels
8.5.2.2 Carotenoids
8.5.2.3 Annatto
8.5.2.4 Annatto Butter Color
8.5.2.5 Annatto Cheese Color
8.5.2.6 Paprika Oleoresin
8.5.2.7 Saffron
8.5.2.8 Carrot Extracts
8.5.2.9 Chlorophyll
8.5.2.10 Anthocyanin
8.5.2.11 Beetroot Red
8.5.2.12 Riboflavin
8.5.2.13 Synthetic Colorants
8.5.2.14 Preparation of Food Color Solutions
8.5.2.15 Dairy Products Using Natural Colorants
8.5.3 Antioxidants
8.5.3.1 Primary and Secondary Antioxidants
8.5.3.2 Natural and Synthetic Antioxidants
8.5.3.3 Antioxidants in Milk
8.5.3.4 Antioxidants in Processed Cheese
8.5.3.5 Antioxidants in Cream
8.5.3.6 Antioxidants in Yogurt
8.5.4 Flavoring Agents
8.5.4.1 Functions of Flavoring Agents
Economic
Physiological
Psychological
8.5.4.2 Raw Materials for Flavoring Agents
8.5.4.3 Classification of Flavoring Agents
Natural Flavoring Agents
Artificial/Synthetic Flavoring Agents
Other Flavoring Techniques
8.5.4.4 Applications of Flavoring Agents
8.5.4.5 Flavoring Agent Formation
8.5.5 Thickeners and Gelling Agents
8.5.6 Humectants
8.5.6.1 Sorbitol
8.5.6.2 Glycerol
8.5.6.3 Xylitol
8.5.6.4 Erythritol
8.5.7 Emulsifying Agents
8.5.7.1 Stability of an Emulsion
8.5.7.2 Properties of Emulsifier
8.5.8 Antifoaming Agents
8.5.9 Stabilizers
8.5.9.1 Different Stabilizers Used in Dairy Industry
Gelatin
Galactomannans
Gum Arabic
Agar
Alginates
Cellulose and Its Derivatives
Pectin
Starch and Modified Starches
8.6 Disadvantages of Additive Manufacturing
8.7 The Legal Aspects of Food Additives
8.7.1 Good Manufacturing Practices (GMPs)
8.8 Conclusion
References
Chapter 9: Hypersensitivity Associated with Food Additives
9.1 Introduction
9.2 Hypersensitivity (Food Allergy)
9.2.1 Classification and Mechanism of Hypersensitivity (Adverse Reactions)
9.2.1.1 Immunologic Adverse Reactions to Food Additives
IgE-Mediated Hypersensitivity
Non-IgE-Mediated Hypersensitivity
Cell-Mediated Hypersensitivity (Type IV Hypersensitivity Reaction)
9.2.1.2 Nonimmunologic Adverse Reactions to Food Additives
Food Intolerance
Metabolic Intolerance
Pharmacological Intolerance
Unknown Mechanism Linked with Intolerance
Food Poisoning
9.2.2 Hypersensitivity Linked with Different Food Additives
9.2.2.1 Coloring Agents (Food Dyes)
9.2.2.2 Carmine
9.2.2.3 Tartrazine
9.2.2.4 Annatto
9.2.2.5 Antioxidants and Antimicrobial Agents
9.2.2.6 Preservatives
9.2.2.7 Emulsifiers and Stabilizers
9.2.2.8 Flavorings and Taste Enhancers
9.2.3 Prevalence of Hypersensitivity Reactions to Food Additives
9.2.4 Diagnostic and Management Strategies of Hypersensitivities to Food Additives
9.2.4.1 Biomarkers for Food Allergens
9.2.4.2 Immunomarkers
9.2.4.3 Skin Prick Test (SPT)
9.2.4.4 Allergen-Specific T Cells/Specific Immunoglobulin Elicitation
9.2.4.5 Basophil Activation Test (BAT)
9.2.4.6 Mast Cell Activation Test
9.2.4.7 IgG/IgA
9.2.4.8 Molecular Markers
9.2.4.9 Transcriptomics
9.2.4.10 Epigenomics
9.2.4.11 Metabolomics
9.3 Conclusion
References
