Advances in Biotechnology for Food Industry

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN: 9780128114438
• eBook ISBN: 9780128114957
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.- Presents basic to advanced technological applications in food biotechnology- Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms- Provides scientific advances in food processing and their impact on the environment, human health and food safety- Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Chapter 1

Role of Biotechnology in the Agrofood Industry

Mario Trejo-Perea

José G. Rios-Moreno

Gilberto Herrera-Ruiz

Ana A. Feregrino-Pérez

Irineo Torres-Pacheco

Ramon G. Guevara-Gonzalez Autonomous University of Queretaro, Santiago de Querétaro, Mexico

Abstract

Biotechnology is the application of various scientific techniques to modify, improve, and increase the value of various foods, animal, plants, and microorganisms of economic interest. This discipline has been developed since ancient times, that is, the Aztecs or tribes of Chad used microorganisms, such as cyanobacteria for nutritional intake. During the first and second world war, yeasts were added to satisfy the nutritional needs of the population because of food shortages. In addition to this for several decades the molecular and genetic techniques, named today as “omics,” have brought great changes in foods, such as genetically modified foods. Likewise, the industry has been benefited because of the transformation of various food by using processing technology, the latter being one of the centers of high-tech 21st century. Within this processing technology, it is found that the automation systems have increased the quality of products, the production and the shelf life, reducing costs and material waste by human error, which impacts a better use of natural resources. However, the progress in the use of this science leads us to make decision schemes or real problems, such as what is the role of intellectual property to reward innovation and allow access to the technology developed or which are environmental risks to genetic modification? Thus, it is of great interest to evaluate the benefits and risks of biotechnology application in the agrofood industry.

Keywords

biotechnology

agrofood industry

omics

microorganisms

genetic techniques

technology developed

1. Brief Summary of Agrofood Industry Role Worldwide

The agroindustrial sector is known as the manufacturing sector that processes raw materials and intermediate products derived from agriculture, fisheries, and forestry. This sector is taken to include manufacturers of food, beverages and tobacco, textiles and clothing, wood products and furniture, paper, paper products and printing, and rubber and rubber products, as in Food and Agriculture Organization of the United Nations (FAO, 2013). Agroindustry is part of the agribusiness that includes suppliers to the agricultural, fisheries, and forestry sectors and distributors of food and nonfood outputs from agroindustry (Henson and Cranfield,2009).

The demand for food and agricultural products is changing in unprecedented ways according to recent notices from FAO. Products, such as fish, meat, and dairy, as well as grains, oil crops, and higher nutraceutical value animal or vegetal products are increased, basically trying to provide options to overcome the higher problems provoked by several nontransmisible chronic diseases as obesity, diabetes, and so on (Guevara-Gonzalez and Torres-Pacheco,2014; García-Mier etal.,2013; Jimenez-Garcia etal.,2013). The changing structure of agrofood demand offers high opportunities for diversification and add value in agriculture. In this sense, changing consumer demand during the last decade of the 20th century witnessed a diversification of production in developing countries into nontraditional fruits and vegetables (FAO,2007).

In recent years, the relationship between fruit and vegetable consumption and health has been the main target of a great deal of scientific research involving the identification of specific plant components that promote health benefits. Bioactive compounds are classified into three major compounds classes of secondary metabolites found in plant-derived foods that may convey health benefits as shown in Table1.1.

Table 1.1

Potential health benefits ascribe to three main class...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 14: Advances in Biotechnology for Food Industry
• Chapter 1: Role of Biotechnology in the Agrofood Industry
• Chapter 2: Biotechnology in Food Processing and Preservation: An Overview
• Chapter 3: Enzymes and Food Industry: A Consolidated Marriage
• Chapter 4: Lactic Acid Bacteria—From Nature Through Food to Health
• Chapter 5: Development of Controlled Cocultivations for Reproducible Results in Fermentation Processes in Food Biotechnology
• Chapter 6: Enumeration and Identification of Probiotic Bacteria in Food Matrices
• Chapter 7: Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts
• Chapter 8: Potential of High Hydrostatic Pressure to Improve the Production of Plants Used as Food
• Chapter 9: Corrosion in Electronic Sensors Used inManufacturing Processes Decrease theQuality in the Seafood Industry
• Chapter 10: Biotechnology of Ice Wine Production
• Chapter 11: Metagenomics of Traditional Beverages
• Chapter 12: Process Engineering Applying Supercritical Technology for Obtaining Functional and Therapeutic Products
• Chapter 13: Sugar Beet Pulp as a Source of Valuable Biotechnological Products
• Chapter 14: Biofilms in Food Industry: Mitigation Using Bacteriophage
• Chapter 15: Bioactive Properties and Biotechnological Production of Human Milk Oligosaccharides
• Index