Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.
The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.
Author(s): Helen N. Onyeaka, Ozioma F. Nwabor
Publisher: Academic Press
Year: 2022
Language: English
Pages: 271
City: London
Front Cover
Food Preservation and Safety of Natural Products
Copyright
Contents
Chapter 1 Introduction
References
Chapter 2 Food ecology and microbial food spoilage
Overview
Food ecology
Specific spoilage organism concept
Factors affecting microbial food spoilage
Microbial interactions
Negative interactions
Positive interaction
Bacteria in food spoilage
Mold and yeast in food deterioration
Phage in the food ecosystem
Nonmicrobial food spoilage
Conclusion
References
Chapter 3 Microbial food contamination and foodborne diseases
Overview
Sources of food contamination
Contamination at source or preharvest contamination
Preprocessing contamination
Processing contamination
Postprocessing or finished product contamination
Emerging and reemerging foodborne diseases
Description of major foodborne bacterial pathogens
Listeria monocytogenes
Escherichia coli
Enterotoxigenic Escherichia coli (ETEC)
Enteropathogenic Escherichia coli (EPEC)
Enterohemorrhagic Escherichia coli (EHEC)
Entero-invasive Escherichia coli (EIEC)
Salmonella spp.
Campylobacter jejuni
Clostridium spp.
Clostridium perfringens
Clostridium botulinum
Clostridium difficile
Staphylococcus aureus
Bacillus spp.
Vibrio spp.
Shigella spp.
Yersinia enterocolitica
Foodborne viruses
Noroviruses
Hepatitis A virus
Rotavirus
Conclusion
References
Chapter 4 Enumeration of foodborne microorganisms
Overview
Conventional culture method
Most probable number technique
Rapid detection methods
Immunoassay based methods
Enzyme link immunosorbent assay
Immunomagnetic separation
Latex agglutination test
Bioluminescence
Molecular techniques
Polymerase chain reaction
Loop mediated isothermal amplification
Nucleic acid sequence based amplification
DNA hybridization
Microarray technology
Innovative biosensor technology
Application of foodomics
Conclusion
References
Chapter 5 Conventional preservation and preservatives
Overview
Traditional food preservation techniques
Synthetic antimicrobial food additive and preservative
Synthetic antioxidant food additive and preservative
Acidulants
Conclusion
References
Chapter 6 Natural bioactive compounds in food production and preservation
Overview
Natural products
Plant antimicrobial
Plant antimicrobial peptides
Plant antioxidants
Nonplant-derived antimicrobial and antioxidants
Other applications of natural products in food
Direct food additives
Indirect food additives
Safety of natural products as food
Mechanism of action of natural antimicrobial preservatives
Mode of action of natural antioxidant preservatives
Conclusion
References
Chapter 7 Incorporation of natural products in food
Overview
Natural products in food
Microencapsulation of natural bioactive compounds
Nanoencapsulation of natural bioactive compounds
Nanoemulsification of natural bioactive compounds
Emerging food packaging
Natural products active packaging material
Edible films
Conclusion
References
Chapter 8 Green technology in food processing and preservation
Introduction
Hurdle technique or combined method
Application of hurdle technology
Pulsed electric field
Principle of PEF
Inactivation of microbial by PEF
PEF processing
Ultrasonication
Inactivation of microorganism
Application of ultrasound in pre-treatment, filtration and extraction
Application of ultrasound in the food industry
Supercritical fluid technology
SCF for food protection
SCF for reduction of microorganisms
SCF for regulating enzymatic activity
Prospective application of SCF
High hydrostatic pressure
Principles of HHP
Effects of HPP on food spoilage microbes
Effects of HPP on food components
Cold plasma processing
Mechanism of microbial inactivation
Microbial decontamination in food
Effect on food quality
Limitations of the CP technology and future prospects
Ultraviolet
Inactivation of microorganisms
Processing of liquid food with UV
Processing of solid food with UV
Processing of package food with UV
Modified atmosphere packaging
MAP application in fruits and vegetable
MAP application in meat
MAP application in baked products
MAP application in fish and sea foods
MAP application in cheese
Biological and microbiological effect of MAP application
Prospects of MAP in preservation of food
Nanotechnology
Application of nanotechnology in processing of food
Application of nanotechnology in packaging of food
Safety and regulatory concerns
Conclusion
References
Chapter 9 Natural active components in smart food packaging system
Introduction
Smart food packaging systems
Antioxidant packaging
Antimicrobial packaging
Oxygen scavenging packaging
Carbon dioxide scavenging packaging
Ethylene absorbing packaging
Moisture scavenging packaging
Intelligent packaging
Time–temperature indicators
Freshness indicators
Natural active component of food packaging
Polyphenols and other plant phytochemicals
Natural pigments and colorants as an indicator compound
Nanomaterial active component in smart packaging
Safety aspects of smart packaging
Conclusions
References
Chapter 10 Natural polymers as food packaging materials
Introduction
Importance of food packaging
Emerging food packaging materials
Mechanical parameters of packaging materials
Physicochemical parameters of packaging materials
Methods employed for food packaging fabrication
Solvent casting
Electrospinning
Extrusion
Sources of bio-based polymers
Classes of bio-based polymers
Natural polymers used for packaging material fabrication
Chitosan
Starch
Alginate
Pectin
Cellulose
Carrageenan
Collagen and gelatin
Conclusion
References
Chapter 11 Lactic acid bacteria and bacteriocins as biopreservatives
Introduction
Lactic acid bacteria
Source of lactic acid bacteria
Health benefit of lactic acid bacteria
Application of lactic acid bacteria in food
Dairy products
Meat products
Vegetable products
Lactic acid bacteria in fermentation
Lactic acid bacteria and bacteriocins for the management of drug resistance
Lactic acid bacteria and bacteriocins for surface cleaning
Lactic acid bacteria genus relevant to food preservation
Lactobacillus
Pediococcus
Lactococcus
Leuconostoc
Weissella
Factors influencing the growth of lactic acid bacteria
Bacteriocin
Characteristics of bacteriocin
Application of bacteriocin in food preservation
Factors influencing bacteriocin production
Conclusions
References
Chapter 12 Bacteriophage: A potential biocontrol agent
Introduction
Bacteriophages
Phage replication cycle (lytic and lysogenic)
Bacteriophage as food preservatives
Effects of phage products on foodborne bacteria
Phage enzymes in food preservation
Research trends on the use of bacteriophage in food preservation and safety
Phage therapy (in medicine)
Phage as biosanitization agent
Drawbacks to the use of phage in food
Phage concentration
Methods of phage application
Timing of phage application
Selection of phage
Role of phages in food safety
Consumer’s perception and safety concerns
Advantages of bacteriophages
Disadvantages of bacteriophages
Conclusion
References
Chapter 13 Antimicrobial peptides in food preservation
Introduction
Source of antimicrobial peptides
Antimicrobial peptides from plant
Antimicrobial peptides from bacteria
Antimicrobial peptides from milk and milk products
Antimicrobial peptides from fish and marine products
Antimicrobial peptides from algae
Antimicrobial peptides from mushrooms
Types of antimicrobial peptides
Mechanisms of action
Extracellular-targeting AMPs
Outer surface lipids
Outer membrane proteins
Intracellular-targeting AMPs
Nucleic acids
Intracellular proteins
Methods of production
Chemical synthesis
Enzymatic method of synthesis
Recombinant method of synthesis
Purification
Affinity chromatography
Ammonium sulfate precipitation
Ion exchange chromatography
Acetone precipitation method
Capillary electrophoresis
Application of natural AMPs as food additives and preservative
Application in animal husbandry and aquaculture
Control of plant diseases
Control of post-harvest spoilage
Use as pesticides
Active packaging with AMPs
Food matrix interactions/reactions
Bioavailability of AMPs
Formulation of antimicrobial peptides as nanoparticles and nanovesicles
Regulations of AMPs
Approved AMPs/AMPs currently used in the food industry
Factors affecting the activity of AMPs in foods
Benefits associated with AMPs
Limitations to the use of AMPs
Future developments
Conclusion
References
Chapter 14 Natural polymers and hydrocolloids application in food
Introduction
Natural polymer
Hydrocolloids
Sources of hydrocolloids
Microbial hydrocolloids
Animal source hydrocolloids
Plant source hydrocolloids
Seaweed source hydrocolloids
Applications of hydrocolloids in food
Natural source hydrocolloids in pharmaceuticals and medicine
Natural source hydrocolloids in cosmetics and personal care products
Cellulose
Hemicelluloses
Chitin
Starch (amylose and amylopectin)
Carrageenan
Pectin
Agar
Curdlan
Gellan gum
Alginate
Gelatine
Konjac glucomannan
Application in food
Emulsifying and stabilizing agents
Thickening agents
Gelling agents
Beneficial health effects of natural polymer
Conclusion
References
Chapter 15 Natural products as functional food
Introduction
Nutraceuticals and functional foods
Sources of functional foods
Probiotics
Dietary fiber
Fruits and vegetables
Flavonoids
Curcumin
Beverages
Tea
Dairy-based beverages
Energy drinks
Meat products
Live biotherapeutic products (LBP)
Role of functional foods in promotion of health
Market potential of functional foods
Safety considerations and regulation of functional foods
Conclusion
References
Chapter 16 Legislations on the use of natural product
Introduction
Sources of natural products
Marine life
Microorganisms
Plants
Discovery of natural products
Applications of natural products in food
Potential of natural products to influence health and disease
Challenges to the use of natural products
Safety of natural products
Safety of food additives
Regulation of natural product
Policy regarding quantitative labeling of dietary supplements containing live microorganisms
Conclusion
References
Chapter 17 Valorization of natural industrial agrofood by-products
Introduction
Food processing industries and main by-products or wastes generated
Fruit and vegetable industry
Grain processing industrial by-products
Brewery and winery industry
By-products and waste from coffee brewing
Fish and seafood by-products
Relevant products obtained from fish and seafood by-products
Collagen and gelatin
Chitin and chitosan
Meat waste and by-products
Dairy industrial by-products and waste
Tropical root and tuber processing industries
Conclusions
References
Chapter 18 Nanotechnology and nanomaterial delivery in the food system
Introduction
Nanotechnology and food safety
Nanocarrier systems for delivery of nutrients and supplements
Nanostructured food additives
Polymeric nanocapsules
Nanomicelles
Nanoliposomes
Nanoemulsions
Biogenic metal-nanoparticles
Nanocomposites for food packaging
Nanocoating on food contact surfaces
Solid lipid nanoparticles
Nanofibers as bioactive delivery channels
Conclusion
References
Index
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