Advances in Food Science and Nutrition, Volume 2

Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta, Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta

• Publisher: Wiley-Scrivener
• Year: 2013
• Print ISBN: 9781118137093
• eBook ISBN: 9781118865637
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.

The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including:

• Potato production, composition, and starch processing
• Milk and different types of milk products
• Processing and preservation of meat, poultry, and seafood
• Food ingredients including additives and natural plant-based ingredients
• Fruits and fruit processing
• Antioxidant activity of phytochemicals and their method of analysis
• The effect of food processing on bioactive compounds
• Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients
• Trends in sensory characterization of food products
• Ultrasound applications in food technology
• Transformations of food flavor including aroma compounds and chemical reactions that influence flavor
• Storage technologies for fresh fruits

Chapter 1

Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities

Visakh. P.M.^1,2,*, Laura B. Iturriaga³ and Pablo Daniel Ribotta⁴

¹Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India

²School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala, India

³Institute of Chemical Sciences, Faculty of Agronomy, National University of Santiago del Estero, Santiago del Estero, Argentina

⁴Department of Science and Technology, National University of Cordoba, Córdoba, Argentina

^*Corresponding author: [email protected]

Abstract

This chapter presents a brief account on various topics concerning food science and nutrition. Also presented are different parameters within food science and nutrition such as potato production, composition and starch processing; milk and different types of milk products; processing and preservation of meat, poultry and seafood; food ingredients; fruits and fruit processing; antioxidant acivity of phytochemicals and their method of analysis; indispensable tools in food science and nutrition; transformations of food flavour due to elaborative industrial processing; trends in sensory characterization of food products; effects of food processing on bioactive compounds; recent advances in storage technologies for fresh fruits and; ultrasound applications in food technology, etc. Also discussed are recent technical research accomplishments in the area that have immense structural possibilities for chemical and mechanical modifications to generate novel properties, functions and applications, especially in food science and nutrition.

Keywords: Food science, nutrition, potato production, milk products, food ingredients, fruit processing, food flavour, bioactive compounds

1.1 Potato Production, Composition and Starch Processing

The chemical composition of potatoes varies with cultivar, location, growth, fertilizer applications, maturity at harvest, and storage conditions. Potato tubers contain about 80% water and 20% dry matter. Starch constitutes the major portion of the dry matter. Total starch content of different potato varieties can vary greatly from about 9 to 23% of the fresh weight [1]. These values represent 66–80% of potato dry matter as starch [2]. Fresh potatoes contain 10–18% starch, 1–7% total sugars, 1–2% protein, 0.5% fibre, 0.1–0.5% lipids, 30 mg/100g vitamin C and 1–3 mg/100g glycoalkaloids [3]. Large-sized russet potatoes provide higher calories, protein, carbohydrates, sugars and fibre and lipids as compared to their counterpart small-sized and medium-sized potatoes. Large-sized russet, red and white potatoes have protein content of 7.9, 6.97 and 6.2 g/potato, respectively, while small-sized russet, red and white potatoes had protein content of 3.6, 3.2 and 2.9 g/potato, respectively. The accumulation of starch in potatoes is dependent on genotype, environmental conditions and genotype-environment interaction [4]. The temperature during tuber growth also influences starch characteristics [5]. The starch accumulation showed a positive relation with tuber growth and the optimum temperatures for tuber bulking and starch content in tubers are between temperatures of 15 and 21°C [6]. Higher yields of potatoes were obtained under short days and cool night temperatures as compared to a long days and warm night environment [7]. Ingram and McCloud [8] found temperatures of 14–16°C to be optimal for tuber formation. The composition of potatoes also varied with the application of fertilizers [9]. Inorganic nitrogen (N) as ammonium nitrate is the most often used fertilizer applied to potatoes for promoting vegetative growth, delaying tuber initiation and increasing tuber size and yield. The rate of N recommended dose varies with the variety, soil type and nature of previous crops grown. The sugar content in tubers increased in response to N deprivation by up to 100% compared to those produced with adequate application of fertilizer [10]. The adequately fertilized plants with N usually produced potatoes that had lower reducing sugar concentration at harvest [11]. Increased N fertilizer has also been shown to cause a rise in free amino acid concentrations [12], while S deficiency has been found to cause an increase in the concentrations of sugars [13].

Potatoes are a poor source of proteins and lipids. They contribute only a small portion of total daily protein intake, as they contain relatively small amounts of protein (~2g/100g in fresh potatoes). The primary storage proteins in potato tubers are patatins, which account for 40% of the soluble protein content [14]. The molecular mass of patatin monomer ranges between 39 and 43 kDa [15, 16]. Patatin is interesting for use in food and biotechnological applications as it has good functional, nutritional and biochemical properties [17]. Asparagine is the most abundant free amino acid in potato tubers, typically accounting for approximately one-third of the total free amino acid pool [18, 19]. Potato lipid content varies between 0.1–0.5% (fresh weight basis). Boiled potato cooked in skin contains about 0.1 g total lipids, 0.026 g total saturated fatty acids, 0.002 g total monounsaturated fatty acids, and 0.043 g total polyunsaturated fatty acids per 100 g [20]. Polyunsaturated fatty acids account for a higher proportion than monosaturated and saturated fatty acids in potato lipids. The predominant fatty acid of potato tuber was linoleic acid accounting for ~50% of total fatty acids, followed by linolenic acid and palmitic acid, each contributing to approximately 20% [21]. Phospholipids and glycoglycerolipids were the predominant fraction of lipids in potato tubers [22]. Phosphatidylcholine was reported to be a major phospholipid (30.7 mol% of the total polar or complex lipids), followed by phosphatidylethanolamine (19.6%), phosphatidylinositol (9.3%), phosphatidic acid (3.2%), phosphatidylserine (1.5%), phosphatidylglycerol (1.2%), and diphosphatidylglycerol (cardiolipin) (0.7%) [23].

Starch that escapes hydrolysis by the amylolytic enzymes in the small intestine and passes to the large bowel is defined as resistant starch [24]. Phosphorus content in starch was positively correlated to resistant starch (RS) content in native starch and to the slowly digestible starch content in the starch gel. The RS content is related to the rate of starch digestion by amylolytic enzymes [25]. The RS content is influenced by numerous factors, including the source of starch and its composition, phosphorus content [26], ratio of amylose and amylopectin [27], chain length distribution of amylopectin [28], and processing and storage conditions.

1.2 Milk and Different Types of Milk Products

Milk is a white liquid produced by the mammary glands of mammals for feeding their young. It is secreted as a natural process in the mammary glands after parturition of the newborn. According to the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Codex Alimentarius Commission, milk is a substrate, whether processed, semi-processed or raw, that is intended for human consumption. Humans have a long tradition of consuming milk produced by animals, and cow’s milk is the most popular milk to be consumed in both developed and developing countries. Goat’s milk is also consumed in some regions with a high preference in some parts of Europe, particularly in France and Italy, since breeding of dairy sheep and goats is common there. There are significant roles of goat milk and its products in human nutrition including [29] feeding more starving and malnourished people in the developing world; [30] treating people afflicted with cow milk allergies and gastro-intestinal disorders, which is a significant segment in many populations of developed countries [31], and; filling the gastronomic needs of certain consumers, which is a growing market share in many developed countries.

Milk is a complete food for the young animals and is consumed by humans due to its high nutritional value with all the nutrients that are good for human health. Milk, excluding water, contains complete nutrients that are a source of protein, lipids, carbohydrates, vitamins and minerals. It also contains several bioactive compounds such as immunoglobulins, hormones, cytokines and nucleotides. On the other side, milk has been reported to contain the most common food allergens including β-lactoglobulin, α-lactalbumin and caseins. Several technologies of milk processing such as heat treatment, enzymatic hydrolysis and fermentation by lactic acid bacteria (LAB) is one strategy to destroy or eliminate the allergens of milk. Research aimed at producing hypoallergenic milk is of interest for future development. Milk is a highly nutritious food that provides complete nutritional needs for humans of all ages. The consumption of milk either as milk per se or milk products varies considerably among regions depending on tradition, availability, price and other reasons.

Organic milk production is based on organic principles and objectives including naturalness and the recycling of nutrients [32]. Consumer interest in organic milk has been growing recently. The boost in organic milk sales is part of a wider growing interest in organic products, which resulted in an average annual growth rate of retail sales of organic food of nearly 18 percent between 1998 and 2005 [33]. However, the consumption of organic milk is still controversial. People may turn to organic milk for health benefit purposes, or environmental and animal rights’ issues. So far, when evaluating the health claims research does not support a health advantage of organic over conventional milk for any segment of the population [34]. Milk and milk products represent an important food for human as they provide valuable nutrients for all ages. Research on the development of new milk products has been widely carried out with the application of new technologies, and these products can be categorized as functional foods.

1.3 Processing and Preservation of Meat, Poultry and Seafood

Meat is defined as the flesh of animals consumed as food, which is mostly the muscle tissue of an animal. For centuries, meat, poultry, seafood and their derived products have constituted some of the most important foods consumed worldwide. The human body has complex nutritional requirements that must be fulfilled, and those food products are one of the major important sources of a wide variety of essential nutrients in the human diet. Animal muscle is typically composed of 60–80% water, 18–20% protein, 0.5–19% lipids, 1–1.5% minerals and a trace of carbohydrate [35–37]. However, this composition varies extremely, mainly in the lipid content (0.5–19%), which in turn affects the amount of water present in the tissues. Animal characteristics (e.g., species, breed, age, gender and weight), nutritional regime (type of feed and feeding), environmental conditions and geographical factors, hygienic practices and disease control programs, may affect meat characteristics.

High protein content is one of the most important characteristics of meat. It plays an important role in the human diet as a source of essential amino acids such as leucine, lysine, threonine, methionine and tryptophan, which are required for cellular maintenance, growth, and functioning of the human body [38, 39].

Nowadays, fish is more recognized as a supplier of micronutrients, minerals and essential fatty acids, than by its protein value. Vitamins A and D, calcium, phosphorus, magnesium, iron, zinc, selenium, fluorine and iodine are some examples of the essential micronutrients and minerals for the human diet that are present in fish [40].

Once the muscles of animals are nutrient-enriched matrixes, they provide a suitable environment for proliferation of spoilage microorganisms, becoming one of muscle foods major sources of pathogens that may cause foodborne diseases in humans. Food safety is a priority for authorities and consumers worldwide. Therefore adequate preservation processes must be applied in order to assure the safety and quality of food. The application of methods and technologies to foods that alter their raw state and characteristics is designated by food processing. Food processing has three major goals: to make food safe while providing products with the highest quality attributes, to make food into forms that are more convenient or more appellative to be consumed, and to extend shelf life [41]. Temperature plays an important role in food processing: high temperatures are crucial for microbial death or inactivation (safety point of view), whereas low temperatures are often applied for long-term food preservation, preventing microbial growth and retarding reactions of quality alterations, from a joint perspective of safety and quality.

Food processing dates back to ancient times. Foods were sun dried, fermented, salted, smoked and frozen in glacier waters aimed at longer preservation. Alterations in food taste, texture and appearance caused by processing were later found to be also appealing. Food processing technologies were greatly developed after World War II, with the expansion of a consumer society in developed countries. Processes such as spray drying, freeze drying and irradiation were innovations of that time, as well as the introduction of sweeteners, food colouring agents and preservatives such as sodium benzoate. Over the past years, there has been a growing interest in the alteration and control of the atmosphere within food packages aimed at food preservation and shelf-life extension. The development of technologies and related equipment were fundamental for the advances of food processing operations [42], namely cook-chill, vacuum packaging systems, ionizing irradiation, phage technology, high pressure, and hydrodynamic shockwave.

1.4 Food Ingredients

Ingredients and additives, such as those called ‘functional food ingredients’ and ‘specialty ingredients’, are continuously being developed to meet the requirements of consumers and/or food manufacturers. However, attention should be paid to the limitations/drawbacks and regulatory issues of these new ingredients. A new dietary ingredient is generally deemed adulterated under Section 402(f) of the United States Federal Food, Drug, and Cosmetic Act (FD&C Act), unless it meets one of the following requirements: 1) The dietary supplement contains only dietary ingredients which have been present in the food supply as an article used for food in a form in which the food has not been chemically altered; 2) There is a history of use or other evidence of safety establishing that the dietary ingredient when used under the conditions recommended or suggested in the labelling of the dietary supplement will reasonably be expected to be safe and at least 75 days before being introduced or delivered for introduction into interstate commerce, the manufacturer or distributor of the dietary ingredient or d...

Table of contents

• Cover
• Half Title page
• Title page
• Copyright page
• Preface
• Chapter 1: Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities
• Chapter 2: Potato: Production, Composition and Starch Processing
• Chapter 3: Milk and Different Types of Milk Products
• Chapter 4: Processing and Preservation of Meat, Poultry and Seafood
• Chapter 5: Food Ingredients
• Chapter 6: Fruits and Fruit Processing
• Chapter 7: Antioxidant Activity of Phytochemicals and Their Method of Analysis
• Chapter 8: Indispensable Tools in Food Science and Nutrition
• Chapter 9: Transformations of Food Flavor Due to Industrially Processing of Elaboration
• Chapter 10: New Trends in Sensory Characterization of Food Products
• Chapter 11: Effect of Food Processing on Bioactive Compounds
• Chapter 12: Recent Advances in Storage Technologies for Fresh Fruits
• Chapter 13: Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters
• Index