Table Of ContentHANDBOOK OF RESEARCH
ON FOOD SCIENCE AND
TECHNOLOGY
Volume 1
Food Technology and Chemistry
HANDBOOK OF RESEARCH
ON FOOD SCIENCE AND
TECHNOLOGY
Volume 1
Food Technology and Chemistry
Edited by
Mo´nica Lizeth Cha´vez-Gonza´lez, PhD
Jose´ Juan Buenrostro-Figueroa, PhD
Cristo´bal N. Aguilar, PhD
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Handbook of Research on Food Science and Technology, Volume 1:
Food Technology and Chemistry
International Standard Book Number-13: 978-1-77188-718-2 (Hardcover)
International Standard Book Number-13: 978-0-42948-785-9 (eBook)
Handbook of Research on Food Science and Technology, 3-volume set
International Standard Book Number-13: 978-1-77188-721-2 (Hardcover)
International Standard Book Number-13: 978-0-42948-781-1 (eBook)
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Library and Archives Canada Cataloguing in Publication
Handbook of research on food science and technology / edited by Mónica Lizeth Chávez-González, PhD,
José Juan Buenrostro-Figueroa, PhD, Cristóbal N. Aguilar, PhD.
Includes bibliographical references and indexes.
Contents: Volume 1. Food technology and chemistry.
Issued in print and electronic formats.
ISBN 978-1-77188-718-2 (v. 1 : hardcover).--ISBN 978-0-429-48785-9 (v. 1 : PDF)
1. Food industry and trade--Technological innovations. 2. Food--Research. 3. Food--Biotechnology.
4. Food--Composition. 5. Functional foods. I. Chávez-González, Mónica Lizeth, 1987-, editor II.
Buenrostro-Figueroa, José Juan, 1985-, editor III. Aguilar, Cristóbal Noé, editor
TP370.H36 2018 664'.024 C2018-906012-3 C2018-906013-1
CIP data on file with US Library of C ongress
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CONTENTS
About the Editors ............................................................................... vii
Contributors ....................................................................................... ix
Abbreviations ................................................................................... xiii
Preface ................................................................................................ xv
1. Edible Active Coatings for Foods as a Key Factor for
Shelf-Life Prolongation .................................................................. 1
Emilio Ochoa-Reyes, Juan M. Tirado-Gallegos, Julio C. Tafolla-Arellano,
José Juan Buenrostro-Figueroa, Romeo Rojas, and A. Ochoa-Chantaca
2. Encapsulation of Prebiotics and Probiotics:
A Promising Alternative in Modern Food Technology ................43
Diana B. Muñiz-Márquez, Jorge E. Wong-Paz, Silvia M. González,
Pedro Aguilar-Zárate, and Orlando De La Rosa
3. Carotenoid Compounds: Properties, Production,
and Applications .............................................................................63
Victor Navarro-Macías, Ayerim Hernández-Almanza, Janeth Ventura,
Mónica Lizeth Chávez-González, Daniel Boone-Villa,
José Luis Martínez, Julio Cesar Montañez, and Cristóbal N. Aguilar
4. Hydrogels of Biopolymers Functionalized with
Bioactive Substances as a Coating for Food Preservation ..........89
Alejandra Isabel Vargas-Segura, Mónica Lizeth Chávez-González,
José Luis Martínez-Hernández, Rodolfo Ramos-González, Anna Iliná,
and Elda Patricia Segura-Ceniceros
5. Coffee Pulp as Potential Source of Phenolic Bioactive
Compounds ...................................................................................107
Luis V. Rodríguez-Durán, Ernesto Favela-Torres, Cristóbal N. Aguilar, and
Gerardo Saucedo-Castañeda
6. Essential Oils in Active Food Packaging ....................................131
Olga B. Alvarez-Pérez, Mónica Lizeth, Chávez-González, Anna Iliná,
José Luis Martínez-Hernández, Elda Patricia Segura-Ceniceros,
Rodolfo Ramos-González, and Cristóbal N. Aguilar
vi Contents
7. Perspectives for Food Development from Pitayo
Stenocereus queretaroensis (Weber) Buxbaum ..........................149
Juan José Gaytán-Andrade, Cristóbal N. Aguilar,
Lluvia Itzel López-López, Luis Enrique Cobos-Puc,
and Sonia Yesenia Silva-Belmares
8. Tea from Camellia sinensis: A New Tendency of
Valuable Active Compounds ........................................................159
A. Ochoa-Chantaca, G. C. G. Martínez-Ávila, E. J. Sánchez-Alejo,
and R. Rojas
9. Polyembryony in Plants and Its Potential in the
Food Industry ...............................................................................181
Ixtaccihuatl Cynthia Gontes-Pérez, José Espinoza-Velázquez,
Guillermo Cristian Guadalupe Martínez-Ávila,
Cristóbal N. Aguilar, and Raúl Rodríguez-Herrera
10. Natural Polymers from Food Industrial Waste as
Raw Material for Nanostructure Production ............................199
Ariel García Cruz, Rodolfo Ramos-González,
Mónica Lizeth Chávez-González, Juan A. Ascacio Valdés,
Arturo I. Martínez, Cristóbal N. Aguilar, José L. Martínez,
Elda P. Segura-Ceniceros, and Anna Iliná
11. Arsenic and Heavy Metal Contamination in
Groundwater in South Asia, Groundwater
Remediation, and the Vision for the Future ...............................221
Sukanchan Palit
Index ......................................................................................................243
ABOUT THE EDITORS
Mónica Lizeth Chávez-González, PhD
Full Professor, School of Chemistry of the Universidad Autónoma de
Coahuila, Mexico
Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School
of Chemistry of the Universidad Autónoma de Coahuila, Mexico, where
she develops her work in the Food Research Department. Dr. Chávez-
González’s experience is in the areas of fermentation processes, micro-
bial biotransformation, enzyme production, valorization of food industrial
wastes, extraction of bioactive compounds, and chemical characterization.
She is a member of the Sociedad Mexicana de Biotecnología y Bioingeni-
ería and the Asociación Mexicana para la Protección a los Alimentos affil-
iate of the International Association for Food Protection. She was awarded
with the “Juan Antonio de la Fuente” medal for academic excellence and
the “Ocelotl” prize for best tecnhological innovation purpose, both given
by the Universidad Autónoma de Coahuila. She earned her PhD in Food
Science and Technology with an emphasis on valorization of food indus-
trial waste under the tutelage of Dr. Cristóbal N. Aguilar.
José Juan Buenrostro-Figueroa, PhD
Researcher, Research Center for Food and Development, A.C., Mexico
José Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research
Center for Food and Development, A.C., Mexico. Dr. Buenrostro has
experience in bioprocess development, including microbial processes for
enzyme production and recovery of bioactive compounds; valorization of
agroindustrial by-products, and extraction and characterization of bioac-
tive compounds from plants and agroindustrial wastes. He has published
17 papers in indexed journals, five book chapters, four patent requests,
and more than 45 contributions at scientific meetings. Dr. Buenrostro has
been a member of S.N.I. (National System of Researchers, Mexico), the
Mexican Society of Biotechnology and Bioengineering (SMBB), and the
Mexican Society for Food Protection affiliate of the International Associa-
tion for Food Protection.
viii About the Editors
He became a Food Engineer at the Antonio Narro Agrarian Autono-
mous University. He earned his MSc and PhD degrees in Food Science
and Technology from the Autonomous University of Coahuila, México,
where he worked on the development of bioprocesses for the valoriza-
tion of agroindustrial by-products. He also worked at in the Biotechnology
Department of the Metropolitan Autonomous University, Mexico City,
Mexico.
Cristóbal N. Aguilar, PhD
Full Professor and Dean, School of Chemistry, Universidad Autónoma de
Coahuila, Mexico
Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of
Chemistry at the Autonomous University of Coahuila, México. Dr. Aguilar
has published more than 160 papers published in indexed journals, more
than 40 articles in Mexican journals, as well as 16 book chapters, eight
Mexican books, four international books, 34 proceedings, and more than
250 contributions in scientific meetings. Professor Aguilar is a member
of the National System of Researchers of Mexico (SNI) and has received
several prizes and awards, the most important are the National Prize of
Research (2010) of the Mexican Academy of Sciences, the “Carlos Casas
Campillo 2008” prize of the Mexican Society of Biotechnology and
Bioengineering, the National Prize AgroBio-2005, and the Mexican Prize
in Food Science and Technology from CONACYT-Coca Cola México in
2003. He is also a member of the Mexican Academy of Science, the Inter-
national Bioprocessing Association (IFIBiop), and several other scien-
tific societies and associations. Dr. Aguilar has developed more than 21
research projects, including six international exchange projects. He has
been advisor of 18 PhD theses, 25 MSc theses, and 50 BSc theses.
He became a Chemist at the Autonomous University of Coahuila,
México, and earned his MSc degree in Food Science and Biotechnology
at the Autonomous University of Chihuahua, México. His PhD degree in
Fermentation Biotechnology was awarded by the Autonomous Univer-
sity of Metropolitana, Mexico. Dr. Aguilar also performed postdoctoral
work at the Department of Biotechnology and Molecular Microbiology at
Research Institute for Development (IRD) in Marseille, France.
CONTRIBUTORS
Cristóbal N. Aguilar
Autonomous University of Coahuila. Food Research Department, Chemistry Faculty. Blvd. V.
Carranza and José Cardenas S/N, Republic East, ZIP 25280, Saltillo, Coahuila, Mexico
Pedro Aguilar-Zárate
Departamento de Ingenierías, Instituto Tecnológico de Ciudad Valles,
Tecnológico Nacional de México, Ciudad Valles, 79010, San Luis Potosí, México
Olga B. Alvarez-Pérez
Universidad Autónoma de Coahuila. Food Research Department, School of Chemistry. Blvd. V.
Carranza esquina con José Cárdenas Valdés s/n Col, República Oriente, ZIP 25280,
Saltillo, Coahuila, México
Daniel Boone-Villa
School of Medicine Unit North, Universidad Autónoma de Coahuila, Piedras Negras,
Coahuila, 26090, México
José Juan Buenrostro-Figueroa
Research Center in Food and Development, A.C. 33089, Cd. Delicias, Chihuahua, México
Mónica Lizeth Chávez-González
Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas. Blvd. Venustiano Carranza,
Col. República Oriente, C.P. 25000 Saltillo, Coahuila, México,
E-mail: [email protected]
Luis Enrique Cobos-Puc
School of Chemistry, University of Coahuila, Saltillo, Coahuila, Mexico
Ariel García Cruz
Autonomous University of Coahuila, 25280, Saltillo, Coahuila, México Saltillo, COAH, Mexico
José Espinoza-Velázquez
Agrarian Autonomous University Antonio Narro, Mexican Maize Institute. Calzada Antonio
Narro 1923, Buenavista, ZIP 25315, Saltillo, Coahuila, Mexico
Ernesto Favela-Torres
Department of Biotechnology, Autonomous Metropolitan University, Campus Iztapalapa,
Av. San Rafael Atlixco 186, Zip Code 09340, Iztapalapa, Mexico City, Mexico
Juan José Gaytán-Andrade
School of Chemistry, University of Coahuila, Saltillo, Coahuila, Mexico,
E-mail: [email protected]
Ixtaccihuatl Cynthia Gontes-Pérez
Autonomous University of Coahuila. Food Research Department, Chemistry Faculty. Blvd. V.
Carranza and José Cardenas S/N, Republic East, ZIP 25280, Saltillo, Coahuila, Mexico
Silvia M. Gonzále
Departamento de Ingeniería Química y Bioquímica. Instituto Tecnológico de Durango,
Tecnológico Nacional de México, Durango, 34080, Durango, México
