Agricultural research updates. Volume 11

225 Pages·2015·5.813 MB·English

by  Gorawala, Prathamesh, Mandhatri, Srushti

AGRICULTURAL RESEARCH UPDATES

A R U
GRICULTURAL ESEARCH PDATES

V 11
OLUME

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V 11
OLUME

PRATHAMESH GORAWALA
AND
SRUSHTI MANDHATRI
EDITORS

New York
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ISSN: 2160-1739

ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:22)(cid:16)(cid:19)(cid:20)(cid:20)(cid:16)(cid:28)(cid:3)(cid:11)(cid:72)(cid:16)(cid:37)(cid:82)(cid:82)(cid:78)(cid:12)

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Authenticity of Cheeses Concerning Differentiation of
Milk Species and Recognition of Geographical Origin
by Physicochemical Analysis 1
Joana Santos Guerreiro, Paulo Fernandes
and Ronald G. Bardsley
Chapter 2 Smart Utilisation of Enzymatic Reactions in Wellness Food
Product Development 23
Dongxiao Sun-Waterhouse, Geoffrey I. N. Waterhouse,
Mouming Zhao and Guowan Su
Chapter 3 Polymorphic Behavior and Industrial Applications As Trans Fat
Alternatives of Two Stearins Coming from a New Sunflower
Oil Variety 85
Juan Manuel Montes de Oca-Ávalos, Cristián Huck-Iriart,
Jaime Alberto Rincón-Cardona, Roberto Jorge Candal
and María Lidia Herrera
Chapter 4 The Effects of Food Processing and Canning Technologies
on the Nutritional Value of Foods 117
K. G. Raptopoulou, I. N. Pasias,
N. S. Thomaidis and Ch. Proestos
Chapter 5 Physicochemical and Gelling Properties of Ferulated Arabinoxylans
from Different Maize Cultivars 133
P. Silva-Escalante, E. Carvajal-Millán,
V. Santana-Rodríguez, A. Rascón-Chu,
J. A. Márquez Escalante, A. L. Martínez-López
and A. C. Campa-Mada
Chapter 6 Seeds from Mesquite (Prosopis spp) As Source of Protein 145
Yolanda L. López-Franco, Luis A. García-Beltrán,
Jaime Lizardi-Mendoza and Alma R. Toledo-Guillén
vi Contents
Chapter 7 Advances in Research on Tropical Horticulture in Sugarcane Crop
Fields from Veracruz, Mexico 157
María Elena Galindo-Tovar, Noé Aguilar-Rivera,
Martin Roberto Gámez Pastrana, Otto Raúl Leyva-Ovalle
and Joaquín Murguía-González
Chapter 8 Growing Scarcity of Water for Irrigation in World: Earthworms as
a Nature‘s Bio-filter (Vermi-filter) to Purify Human Wastewater
(Sewage) into Clean Nutritive Water for Reuse in Agriculture,
Saving Groundwater and also Removing the Deadly
Agrochemicals: Some Agronomic Studies on Rice (Oryza sativa)
Crops in India 183
Chandrajeet Kumar, Ashok K. Ghosh, Sushmita
and Rajiv K. Sinha
Index 201
PREFACE

This book examines the most up-to-date research in the agricultural field including
chapters on the general authenticity issues associated with various dairy products; enzymatic
approaches that can enhance the extraction of food constituents from diverse agricultural
resources; recent research on polymorphism of high stearic high oleic (HSHO) sunflower oil
stearins; the effects of food processing and canning technologies on the nutritional value of
foods; the process of selection and improvement of maize cultivars; the classification,
quantification and physicochemical characterization of the mesquite seed protein; an analysis
of the technological strategies and research trends that have been developed for the transition
of traditional sugarcane field crops to sustainable and diversified commercial plantations; and
strategies to conserve water, a key natural resource for survival of life on earth, and one
which is a 'vanishing resource.'
Chapter 1 – The authenticity of foods is becoming increasingly important to many
consumers who will pay a premium for products prepared with wholesome and genuine
ingredients and free from materials considered undesirable for ethical or religious reasons.
Cheese authenticity is defined by the EU legislation for the Protected Denomination of
Cheeses and for accurate labelling. This book chapter first covers general authenticity issues
associated with various dairy products, after which those most relevant to cheese are reviewed
in more detail. There are two main aspects concerning the authenticity of milk and cheese,
namely to prevent adulteration and processing during production and secondly to guarantee
its authenticity with respect to its geographical origin. Four main technical approaches to the
physicochemical analysis of cheeses are considered, namely chromatographic,
electrophoretic, immunochemical and spectrometric. To establish its geographical origin
several other physicochemical methods are also reviewed. Due to the complex data obtained
from the cheese analysis and to the multitude of parameters usually taken into consideration,
most of the studies need to be also supported by strong statistical tools.
Chapter 2 – Food Safety & Security is a global challenge. Food product development is
becoming increasingly challenging due to stringent requirements for low carbon footprint
―green‖ processing technologies and complex consumer demands for better tasting ―wellness
foods‖. Amongst food components, enzymes serve as living catalysts for chemical reactions
which can be beneficial or detrimental during food processing. Endogenous enzymes from the
raw materials such as transferases, hydrolases and oxidases, and exogenous enzymes that are
added as food additives, are all sensitive to environmental conditions (e.g. pH, temperature,
and absence or presence of inhibitors/promoters) which allows control of their function.
Manipulation of enzymatic reactions to modify or preserve food components allows the
viii Prathamesh Gorawala and Srushti Mandhatri
creation of products with specific functional properties including solubility, emulsifying
capacity, antioxidant activity, digestibility and bioactivity. This chapter provides an overview
of our recent research on the application of enzymatic technologies in food systems, and
emphases the need to consider both raw materials and the whole food production process
when deciding the inclusion/exclusion of an enzymatic reaction. This chapter demonstrates
the importance of monitoring endogenous enzymes such as polygalacturonase, pectin
methylesterase, polyphenoloxidase and lipoxygenase, protease and lipase in fresh crops like
fruits, vegetables and oilseeds in order to optimise their growth and preserve their postharvest
quality. This chapter presents enzymatic approaches that can enhance the extraction of food
constituents from diverse agricultural resources, or modify naturally occurring food
components to produce food ingredients with targeted health benefits, supported by
legislation tools and advanced characterisation techniques. Tailored uses of exogenous
enzymes producing foods with specific quality attributes, nutrient profiles and bioactivities
are also demonstrated. The importance of understanding the anatomy and physiology of raw
materials (animal- or plant-based), chemistry of macro- and micro-components in foods,
enzyme specificity and kinetics, as well as the potential synergies between enzymatic
reactions and food processing steps, are highlighted.
Chapter 3 – Time-resolved X-ray with Synchrotron radiation as light source is a powerful
tool to study polymorphism or structural changes in food systems. First of all, in edible lipid
systems it has provided precise information on the structural changes of the fat crystals at a
time scale of 10 sec. Polymorphic forms present in a specific time may be characterized and
quantified, and therefore, fruitful information on the kinetic and molecular aspects of
crystallization and mixing processes of the various types of mixed-acid triacylglycerols may
be obtained. This information cannot be obtained with the traditional thermal and structural
techniques because of their complicated structural properties. Among X-ray applications in
fat systems, it may be mentioned the study of new fats developed as alternatives to trans fat.
Recently, the food and drug administration (FDA) announced its preliminary determination
that partially hydrogenated oils, the primary dietary source of artificial trans fat in processed
food, would not be ―generally recognized as safe for use in food‖. This decision of the FDA
makes it even more necessary to find alternatives to trans fats. Among the strategies
developed there is a new variety of high stearic high oleic sunflower oil (HSHOSFO) coming
from seeds obtained through conventional breeding techniques (i.e. non-genetically modified
organisms) which is cultivated in Buenos Aires Province in Argentina. The main difference
between fatty acid profiles of HSHOSFO and the sunflower oil traditionally planted in
Argentina lies in the stearic content (18% vs. 4%) and oleic content (69 vs. 23%).
Furthermore, HSHOSFO displays very low amounts of polyunsaturated fatty acids and about
4% of very long chain fatty acids in the form of arachidic (20:0) and behenic acids (22:0).
Although HSHOSFO is a liquid, it may be fractionated obtaining solid fractions named
stearins that proved to have good properties for different applications in food. This chapter
highlights recent research on polymorphism of high stearic high oleic sunflower oil stearins
developed as trans fat alternative and the effect of processing conditions and additives on
polymorphic behavior with the aim of increasing its functionality in different products.
Chapter 4 – This chapter deals with the effects of food processing and canning
technologies on the nutritional value of foods. Therefore, a full review of the effects on the
nutritional value after postharvest and postmortem processes of the major raw materials, such
as meat, fish, fruits, and vegetables will be done. Thus, the major food groups and their