Role of Materials Science in Food Bioengineering

Alexandru Mihai Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2018
• Print ISBN: 9780128114483
• eBook ISBN: 9780128115008
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators.- Discusses the role of material science in the discovery and design of new food materials- Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering- Includes encapsulation, coacervation techniques, emulsion techniques and more- Identifies applications of new materials for food safety, food packaging and consumption- Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Chapter 1

New Trends in Food Technology for Green Recovery of Bioactive Compounds From Plant Materials

Jana Š. Žlabur

Sandra Voća

Mladen Brnčić

Suzana Rimac-Brnčić University of Zagreb, Zagreb, Croatia

Abstract

Plant material extracts show numerous benefits for human health—namely, chemical compounds that show the beneficial effects on human health are integral parts of the plants, often included in their defense system, defined like biologically active components. In the biologically active components, the following compounds are included: polyphenols, vitamins, and various pigments that are high in antioxidant activity, which is mainly reflected by suppression of free radicals and thereby inhibition of the oxidation processes in the tissue cells. Various industrial branches have shown significant interest in the application of plant bioactive compounds, such as the pharmaceutical industry for drugs production and the food industry for the production of food supplements classified as a “super foods.” Extraction techniques of bioactive components from plants as a main goal assumes higher yields of the isolated compounds coupled with shortening of the extraction time. Conventional extraction techniques are still most often used despite the fact that they show a number of limitations: the use of organic solvents, energy-inefficient, longer extraction periods, relatively low yields, and the degradation effect on nutrients. Lately, modern extraction techniques of biologically active compounds based on the fundamental principles of the green chemistry are being developed with accented environmentally friendly and energy efficient characteristics. In this chapter, the basic principles of the application of a pulsed electric field (PEF), ultrasound (US), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), enzyme-assisted extraction, and pressurized liquid extraction (PLE) have been described.

Keywords

bioactive compounds

pulsed electric field

ultrasound

microwave

enzyme-assisted extraction

pressurized liquid extraction

1. Introduction

The policy of functional food concept first appeared in Japan in 1992 by establishing the “Foods of Specific Health Uses.” In the following years, the concept of using food for promoting health was developed in Europe by project “Functional Food Science in Europe.” The main res...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Foreword
• Series Preface
• Preface for Volume 19: Role of Materials Science in Food Bioengineering
• Chapter 1: New Trends in Food Technology for Green Recovery of Bioactive Compounds From Plant Materials
• Chapter 2: Different Bioengineering Approaches on Production of Bioflavor Compounds
• Chapter 3: Biocompatibility and Toxicity of Allotropic Forms of Carbon in Food Packaging
• Chapter 4: Fabrication of Functional Electrospun Nanostructures for Food Applications
• Chapter 5: Bioactive Peptides as Functional Food Ingredients
• Chapter 6: Potential Applications of Cyclodextrin Inclusion Complexes, Liposomes, and Drug-in-Cyclodextrin-in-Liposome in Food Industry and Packaging
• Chapter 7: Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds
• Chapter 8: Food Hydrocolloids as Matrices for Edible Packaging Applications
• Chapter 9: Probiotic and Synbiotic Yogurt Production Using Free or Alginate/Resistant Starch Microencapsulated Lactobacillus plantarum
• Chapter 10: Nutraceutical Formulation Strategies to Enhance the Bioavailability and Efficiency: An Overview
• Chapter 11: Health Perspectives of an Isoflavonoid Genistein and its Quantification in Economically Important Plants
• Chapter 12: Microbial Polyamino Acids: An Overview for Commercial Attention
• Chapter 13: Promising Functional Lipids for Therapeutic Applications
• Chapter 14: Status and Future Prospects of Fructooligosaccharides as Nutraceuticals
• Chapter 15: Food Materials Science in Egg Powder Industry
• Index