Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering

Technologies for Production of Nutraceuticals and Functional Food Products

1st Edition - November 19, 2021

Write a review

  • Editors: Amit Rai, Sudhir Singh, Ashok Pandey, Christian Larroche, Carlos Soccol
  • Paperback ISBN: 9780128235065
  • eBook ISBN: 9780128236437

Purchase options

Purchase options
Available
DRM-free (PDF, EPub)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods.  This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives.

Key Features

  • Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives
  • Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods
  • Includes updated references for further understanding of fermentation technology in the functional foods industry

Readership

Graduate and post-graduate students, doctoral fellows, researchers, mentors, scientists, teachers, and specific trainees in biochemical engineering, biotechnology. Entrepreneurs, Academicians, Doctoral and postdoctoral researchers, Environmental engineers

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • List of contributors
  • About the editors
  • Preface
  • 1. Microbial bioprocesses for production of nutraceuticals and functional foods
  • Abstract
  • 1.1 Introduction
  • 1.2 Microbial production of nutraceuticals and functional foods
  • 1.3 Conclusions and perspectives
  • References
  • 2. Microbial transformation for improving food functionality
  • Abstract
  • 2.1 Microbes and food production over the centuries
  • 2.2 Bioactive compounds as functional food ingredients
  • 2.3 Health-promoting bioactive compounds synthesized via microbial transformation
  • 2.4 Trends in the delivery of bioactive compounds targeting enhanced food functionality
  • 2.5 Fermented food as potential for antiviral therapy
  • 2.6 Conclusions and perspectives
  • References
  • 3. Bioactive peptide production in fermented foods
  • Abstract
  • 3.1 Introduction
  • 3.2 Bioactive peptides in fermented dairy products
  • 3.3 Bioactive peptides in fermented meat products
  • 3.4 Bioactive peptides in fermented vegetables
  • 3.5 Biotechnological progress for industrial production of bioactive peptides
  • 3.6 Conclusions and perspectives
  • References
  • 4. Probiotics in fermented products and supplements
  • Abstract
  • 4.1 Introduction
  • 4.2 Probiotic bacteria
  • 4.3 Probiotics in fermented foods
  • 4.4 Interactions between probiotics and components of fermented foods
  • 4.5 Impact of probiotics on the human gut microbiome
  • 4.6 Ethnic fermented probiotics products translated to industry and their advantages over nonfermented products
  • 4.7 Challenges in the probiotics industry and future prospects
  • 4.8 Conclusions and perspectives
  • Acknowledgments
  • References
  • 5. Fructooligosaccharides production and the health benefits of prebiotics
  • Abstract
  • 5.1 Introduction
  • 5.2 Fructans occurrence, chemical structure, technological properties, and market
  • 5.3 Fructooligosaccharides production
  • 5.4 Role of prebiotics in control of human diseases
  • 5.5 Conclusions and perspectives
  • Acknowledgments
  • References
  • 6. Production of food enzymes
  • Abstract
  • 6.1 Introduction
  • 6.2 Applications of food enzymes in food industry
  • 6.3 Current progress and challenges in food enzymes production
  • 6.4 Advanced technologies for food enzymes production
  • 6.5 Conclusions and perspectives
  • References
  • 7. Production of fibrinolytic enzymes during food production
  • Abstract
  • 7.1 Introduction
  • 7.2 Mechanism of blood clotting and fibrinogenesis
  • 7.3 Mechanism of action of FEs: fibrinolysis and thrombolysis
  • 7.4 Classification of FEs
  • 7.5 Purification of FEs
  • 7.6 Biochemical characterization of FEs
  • 7.7 Sources of FEs
  • 7.8 Production of FEs
  • 7.9 Applications
  • 7.10 Conclusions and perspectives
  • References
  • 8. Microbial production and transformation of polyphenols
  • Abstract
  • 8.1 Introduction
  • 8.2 Types of polyphenols and their health benefits
  • 8.3 Microbial production and enhancement of polyphenols during fermentation
  • 8.4 Effect of gut microbes on polyphenols
  • 8.5 Conclusions and perspectives
  • References
  • 9. Bioprocess technologies for production of structured lipids as nutraceuticals
  • Abstract
  • 9.1 Introduction
  • 9.2 General aspects of lipids: definition, structure, and properties
  • 9.3 The role of lipids in human nutrition
  • 9.4 Production of structured lipids
  • 9.5 Conclusions and perspectives
  • List of symbols
  • References
  • 10. Microbial fermentation for reduction of antinutritional factors
  • Abstract
  • 10.1 Introduction
  • 10.2 Nutritive and antinutritive properties in food
  • 10.3 Neutralizing antinutritional factors in fermented foods
  • 10.4 Conclusions and perspectives
  • References
  • 11. Mycotoxins in foods: impact on health
  • Abstract
  • 11.1 Introduction
  • 11.2 Mycotoxins in foods
  • 11.3 Mycotoxins in foods: impact on health
  • 11.4 Economic implications of mycotoxins in foods
  • 11.5 Mitigation and control of mycotoxins in foods
  • 11.6 Conclusions and perspectives
  • References
  • 12. Gut microbes: Role in production of nutraceuticals
  • Abstract
  • 12.1 Introduction
  • 12.2 Role of the gut microbiome in human health
  • 12.3 Nutraceuticals and gut microbes
  • 12.4 Nutrigenomics: Gut microbes and health benefits
  • 12.5 Developments in nutraceuticals production using gut microbes
  • 12.6 Microbial strategies for the production of nutraceuticals
  • 12.7 Production of gamma-aminobutyric acid and hyaluronic acid by lactic acid bacteria
  • 12.8 Vitamin B12 and folate production by Propionibacteria
  • 12.9 Nutraceuticals production by Bacillus subtilis
  • 12.10 Glutathione, carotenoids, and other nutraceuticals production by yeasts
  • 12.11 Metabolic engineering of microbes for the production of nutraceuticals
  • 12.12 Market trends in the production of nutraceuticals
  • 12.13 Conclusions and perspectives
  • Acknowledgment
  • References
  • 13. Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts
  • Abstract
  • 13.1 Introduction
  • 13.2 Agri-food processing residues and valorization
  • 13.3 Conclusions and perspectives
  • Acknowledgments
  • References
  • 14. Genetically modified microorganisms for enhancing nutritional properties of food
  • Abstract
  • 14.1 Introduction
  • 14.2 Techniques used for genetic modification
  • 14.3 Advantages of genetic modification
  • 14.4 Need for genetically modified food products
  • 14.5 Microorganisms as source of food enzymes
  • 14.6 Use of genetically modified microbes in food industry
  • 14.7 Characteristics of genetically modified microorganisms
  • 14.8 Products development using genetically modified microorganisms in food industry
  • 14.9 Fermented food products and their health benefits
  • 14.10 Conclusions and perspectives
  • References
  • 15. Exopolysaccharide producing microorganisms for functional food industry
  • Abstract
  • 15.1 Introduction
  • 15.2 Exopolysaccharides
  • 15.3 Important exopolysaccharides producing bacterial genera
  • 15.4 Fermented food containing exopolysaccharides
  • 15.5 Technological advantages of exopolysaccharides
  • 15.6 Health benefits of exopolysaccharides
  • 15.7 Conclusions and perspectives
  • Acknowledgments
  • References
  • Further reading
  • 16. Microbial metabolites beneficial in regulation of obesity
  • Abstract
  • 16.1 Introduction
  • 16.2 Composition of gut microbiota
  • 16.3 Obesity and lipid metabolism
  • 16.4 Pancreatic lipase
  • 16.5 Antilipid effect of Cineromycin B
  • 16.6 Gut–brain axis
  • 16.7 Short-chain fatty acids
  • 16.8 New players for obesity treatment
  • 16.9 Orlistat: Food and Drug Administration–approved antiobesity drug
  • 16.10 Bacillus natto probiotics
  • 16.11 Inhibitory effect of fermented skim milk
  • 16.12 Conclusions and perspectives
  • References
  • 17. Potential bovine colostrum for human and animal therapy
  • Abstract
  • 17.1 Introduction
  • 17.2 Bovine colostrum composition
  • 17.3 Passive immunity mechanism in human and different animal species
  • 17.4 Bovine colostrum application for human therapy
  • 17.5 Bovine colostrum application for animal therapy
  • 17.6 Conclusions and perspectives
  • References
  • 18. Colostrum new insights: products and processes
  • Abstract
  • 18.1 Introduction
  • 18.2 New insights in colostrum production process and quality control
  • 18.3 Colostrum patents
  • 18.4 Commercial bovine colostrum products
  • 18.5 Conclusion and perspectives
  • References
  • Index

Product details

  • No. of pages: 460
  • Language: English
  • Copyright: © Elsevier 2021
  • Published: November 19, 2021
  • Imprint: Elsevier
  • Paperback ISBN: 9780128235065
  • eBook ISBN: 9780128236437

About the Editors

Amit Rai

Dr. Amit Kumar Rai is presently working as Scientist – C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. Dr. Amit Kumar Rai is presently working as Scientist – C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences.

Affiliations and Expertise

Scientist, Institute of Bioresources and Sustainable Development, Sikkim Centre, Sikkim, Gangtok, India

Sudhir Singh

Dr. Sudhir P. Singh obtained his Ph.D. in the year 2011 from University of Lucknow, India. Subsequently, he worked as research associate and then as Project Scientist at National Agri-Food Biotechnology Institute, Mohali, India. He joined Center of Innovative and Applied Bioprocessing, Mohali, India in 2015, as Scientist-C. He has been working in the area of molecular biology, and synthetic biology. In the area of plant molecular biology his some of the significant contribution are: development stringently regulated expression systems for inducing male sterility and male sterility-fertility restoration system in plants, investigation of tissue and cell-type specific distribution pattern of mineral nutrients in wheat grains and its possible impacts on bioavailability, the first transcriptome analysis and molecular insights into seed development biology in the fruit crops, Custard apple and Litchi, and secondary metabolite pathways in Rose-scented geranium, development of approaches based on Rootstock-scion or modified viral genome based long distance signalling as possible strategies for inducing trait modification such as seedlessness. His current research focus is towards development of synthetic biocatalysts for biotransformation of agro-industrial by-products and residues into value added biomolecules. In the area of biosynthetic technology his some of the significant contribution are: development of novel approaches for transformation of agro-industrial residues and bioresources into functional and prebiotic biomolecules, development of a novel strategy for the improvement of operational stability of D-psiose 3-epimerase enzyme. He has been interested in employing the basic knowledge for translational research. He has published 33 research papers in peer reviewed journals, 4 review articles/book chapters, and 4 patents to his credit.

Affiliations and Expertise

Center of Innovative and Applied Bioprocessing, Mohali, India

Ashok Pandey

Ashok Pandey
Professor Ashok Pandey is currently Distinguished Scientist at the Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India and Executive Director (Honorary) at the Centre for Energy and Environmental Sustainability – India. Formerly, he was Eminent Scientist at the Center of Innovative and Applied Bioprocessing, Mohali and Chief Scientist & Head of Biotechnology Division and Centre for Biofuels at CSIR’s National Institute for Interdisciplinary Science and Technology, Trivandrum. His major research and technological development interests are industrial & environmental biotechnology and energy biosciences, focusing on biomass to biofuels & chemicals, waste to wealth & energy, industrial enzymes, etc. Professor Pandey is Adjunct/Visiting Professor/Scientist in universities in France, Brazil, Canada, China, Korea, South Africa, and Switzerland and also in several universities several in India. He has ~1425 publications/communications, which include 16 patents, 90 books, >700 papers and book chapters, etc with h index of 105 and ~48,800 citations (Goggle scholar). He has transferred several technologies to industries and has done industrial consultancy for about a dozen projects for Indian/international industries. Professor Pandey is the recipient of many national and international awards and honours, which include Highest Cited Researcher (Top 1% in the world), Clarivate Analytics, Web of Science (2020, 2019 & 2018); Top scientist in Biotechnology (#1 in India and #8 in the world), Stanford University world ranking (2020); Fellow, World Society of Sustainable Energy Technologies (2020); Fellow, Indian Chemical Society (2020); Distinguished Scientist, VDGOOD Professional Association, India (2020); Distinguished Professor of Eminence with global impact in the area of Biotechnology, Precious Cornerstone University, Nigeria (2020); IconSWM Life-time Achievement Award 2019, International Society for Solid Waste Management, KIIT, Bhubaneshwar, India (2019); Yonsei Outstanding Scholar, Yonsei University, Seoul, Korea (2019); Life-Time Achievement Award from the Biotech Research Society, India (2018); Life-Time Achievement Award from Venus International Research Awards (2018), Most Outstanding Researcher Award from Career360 (2018), Life-Time Achievement Award from the International Society for Energy, Environment and Sustainability (2017); Fellow, Royal Society of Biology, UK (2016); Felow, International Society for Energy, Environment and Sustainability (2016); Academician of European Academy of Sciences and Arts, Austria (2015); Fellow, National Academy of Sciences, India (2012); Fellow, Association of Microbiologists of India (2008); Honorary Doctorate degree from Univesite Blaise Pascal, France (2007); Fellow, International Organization of Biotechnology and Bioengineering (2007); Thomson Scientific India Citation Laureate Award, USA (2006); Fellow, the Biotech Research Society, India (2005); UNESCO Professor (2000); Raman Research Fellowship Award, CSIR (1995); GBF, Germany and CNRS, France Fellowships (1992) and Young Scientist Award (1989), etc. Professor Pandey is Founder President of the Biotech Research Society, India (www.brsi.in); Founder & International Coordinator of International Forum on Industrial Bioprocesses, France (www.ifibiop.org), Chairman of the International Society for Energy, Environment & Sustainability (www.isees.in), Editor-in-chief of Bioresource Technology (http://ees.elsevier.com/bite/), Honorary Executive Advisor of Journal of Energy and Environmental Sustainability (www.jees.in), Journal of Systems Microbiology and Biomanufacturing (https://www.springer.com/journal/43393), Journal of Environmental Sciences and Engineering (http://neerijese.org/editorial-board/), Subject Editor, Proceedings of National Academy of Sciences, India (https://www.springer.com/life+sciences/journal/40011) and Associate Editor, Biologia – Section Cellular and Molecular Biology (https://www.springer.com/journal/11756/editors) and editorial board member of several international and Indian journals.

Affiliations and Expertise

Distinguished Scientist, Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India

Christian Larroche

Prof. Christian Larroche is Director of Polytech Clermont-Ferrand, a graduate school of engineering of University Clermont-Auvergne, France. He is also member of the research laboratory Institut Pascal and of the laboratory of excellence ImobS3 at the same university. He has strong research skills and expertise in the area of applied microbiology and biochemical engineering. He is author of 220 documents, including 114 articles, three patents, 15 book chapters and 24 co-editions of books or journal special issues. He is member of French Society for Process Engineering (SFGP), French Society of Biotechnology and European Federation of Chemical Engineering. He is administrator of IBA-IFIBiop and editor of Bioresource Technology.

Affiliations and Expertise

Chemical and Biochemical Engineering Laboratory, Institute Pascal, University Clermont Auvergne, Clermont Ferrand, France

Carlos Soccol

Professor Carlos Ricardo Soccol is the research group leader of DEBB (Department of Bioprocess Engineering and Biotechnology) at the Federal University of Paraná, Brazil, with twenty years of experience in biotechnological research and development of bioprocesses with industrial application. He is graduated in Chemical Engineering (UFPR, 1979), Master in Food Technology (UFPR, 1986) and Ph.D. in Genie Enzymatique, Microbiologie et Bioconversion (Université de Technologie de Compiègne,- France, 1992). Postdoctor at Institut ORSTOM/IRD (Montpellier, 1994 and 1997) and at the Université de Provence et de la Méditerranée (Marseille, 2000). He is HDR Professor at Ecole d'Ingénieurs Supériure of Luminy, Marseille-France. He has experience in the areas of Science and Food Technology, with emphasis on Agro-industrial and Agroalimentary Biotechnology, acting in the following areas: bioprocess engineering and solid state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bio-industrial projects and bioproduction. He is currently Coordinator of Master BIODEV-UNESCO, Associate Editor of five international journals and Editor in Chief of Brazilian Archives of Biology and Technology Journal. Professor Soccol received several national and international awards which include Science & Technology award of the Govt. of Paraná (1996), Scopus/Elsevier award (2009), Dr. Honoris Causa, University Blaise Pascal-France (2010), Outstanding Scientist – 5th International Conference on Industrial Bioprocesses, Taipei, Taiwan (2012), Elected Titular Member of the Brazilian Academy of Sciences (2014). He is a technical and scientific consultant of several companies, agencies and scientific journals in Brazil and abroad. He has supervised and formed 96 Master Science students, 48 PhD students and 14 Post-Doctorate Students. He has 995 publications/communications which include 17 books, 107 book chapters, 270 original research papers, 557 research communications in international and national conferences and has registered 44 patents. His research articles until the moment were cited (Scopus DataBase) 5600 Times with Index h=36.

Affiliations and Expertise

Research Group Leader, Department of Bioprocess Engineering and Biotechnology, Federal University of Parana, Brazil

Ratings and Reviews

Write a review

There are currently no reviews for "Current Developments in Biotechnology and Bioengineering"