Novel Food Fermentation Technologies

337 Pages·2016·8.418 MB·English

by  K. Shikha Ojha, Brijesh K. Tiwari (eds.)

Food Engineering Series
Series Editor: Gustavo V. Barbosa-Cánovas
K. Shikha Ojha
Brijesh K. Tiwari Editors
Novel Food
Fermentation
Technologies
Food Engineering Series

Series Editor
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Advisory Board
José Miguel Aguilera, Catholic University, Chile
Kezban Candogˇan, Ankara University, Turkey
Richard W. Hartel, University of Wisconsin, USA
Albert Ibarz, University of Lleida, Spain
Jozef Kokini, Purdue University, USA
Michael McCarthy, University of California, USA
Keshavan Niranjan, University of Reading, United Kingdom
Micha Peleg, University of Massachusetts, USA
Shafi ur Rahman, Sultan Qaboos University, Oman
M. Anandha Rao, Cornell University, USA
Yrjö Roos, University College Cork, Ireland
Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
More information about this series at h ttp://www.springer.com/series/5996
K. Shikha Ojha • Brijesh K. Tiwari
Editors
Novel Food Fermentation
Technologies
Editors
K. Shikha Ojha Brijesh K. Tiwari
Food Biosciences Food Biosciences
Teagasc Food Research Centre Teagasc Food Research Centre
Dublin , Ireland Dublin , Ireland
School of Food & Nutritional Sciences
University College Cork
Cork , Ireland
ISSN 1571-0297
Food Engineering Series
ISBN 978-3-319-42455-2 ISBN 978-3-319-42457-6 (eBook)
DOI 10.1007/978-3-319-42457-6
Library of Congress Control Number: 2016949556
© Springer International Publishing Switzerland 2016
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Contents
1 Novel Food Fermentation Technologies ................................................ 1
K. Shikha Ojha and Brijesh K. Tiwari
2 Novel Preservation Techniques for Microbial Cultures ...................... 7
Saúl Alonso
3 Novel Microbial Immobilization Techniques ........................................ 35
Mariangela Gallo , Barbara Speranza , Maria Rosaria Corbo ,
Milena Sinigaglia , and Antonio Bevilacqua
4 High Pressure Processing for Food Fermentation ............................... 57
Jincy M. George and Navin K. Rastogi
5 Pulsed Electric Field and Fermentation................................................ 85
T. Garde-Cerdán , M. Arias , O. Martín-Belloso ,
and C. Ancín-Azpilicueta
6 Ultrasound and Food Fermentation ...................................................... 125
K. Shikha Ojha , Colm P. O’Donnell , Joseph P. Kerry ,
and Brijesh K. Tiwari
7 Gamma Irradiation and Fermentation ................................................. 143
Mohamed Koubaa , Sonia Barba-Orellana , Elena Roselló-Soto ,
and Francisco J. Barba
8 Novel Thermal Technologies and Fermentation .................................. 155
Mohamed Koubaa , Elena Roselló-Soto , Sonia Barba-Orellana ,
and Francisco J. Barba
9 Novel Fermented Dairy Products .......................................................... 165
Spasenija D. Milanović , Dajana V. Hrnjez , Mirela D. Iličić ,
Katarina G. Kanurić , and Vladimir R. Vukić
10 Novel Fermented Meat Products ........................................................... 203
Derek F. Keenan
v
vi Contents
11 Novel Fermented Marine-Based Products ............................................ 235
Gaurav Rajauria , Samriti Sharma , Mila E merald , and Amit K. Jaiswal
12 Novel Fermented Grain-Based Products .............................................. 263
Mila Emerald , Gaurav Rajauria , and Vikas Kumar
13 Novel Fermented Fruit and Vegetable-Based Products ....................... 279
Raffaella Di Cagno , Pasquale Filannino , and Marco Gobbetti
14 Bioactive Compounds from Fermented Food Products ...................... 293
Maria Hayes and Marco García-Vaquero
15 Innovations in Packaging of Fermented Food Products ...................... 311
Begonya Marcos , Carmen Bueno-Ferrer , and Avelina Fernández
Index ................................................................................................................. 335
Contributors
Saúl Alonso The Centre for Process Innovation (CPI), Wilton Centre , Redcar , UK
C. Ancín-Azpilicueta Applied Chemistry Department , Public University of Navarre ,
Pamplona , Spain
M. Arias I nstitute for Global Food Security (IGFS), School of Biological Sciences,
Queen’s University Belfast , Belfast , Northern Ireland , UK
Francisco J. Barba F aculty of Pharmacy, Nutrition and Food Science Area, U niver-
sitat de València , Burjassot , Spain
Sonia Barba-Orellana Centro Sanitario Integrado de Xirivella, Consorci Hospital
General Universitari València , Xirivella , Valencia , Spain
Antonio Bevilacqua Department of the Science of Agriculture, Food and Environ-
ment , University of Foggia , Foggia , Italy
Carmen Bueno-Ferrer S chool of Food Science and Environmental Health,
Dublin Institute of Technology , Dublin , Ireland
Raffaella Di Cagno Department of Soil Plant and Food Sciences , University of Bari
Aldo Moro , Bari , Italy
Maria Rosaria Corbo D epartment of the Science of Agriculture, Food and Envi-
ronment , University of Foggia , Foggia , Italy
Mila Emerald Phytoceuticals International and Novotek Global Solutions , London ,
ON , Canada
Avelina Fernández I nstituto de Física Corpuscular (Consejo Superior de Investi-
gaciones Científi cas-Universitat de València) Parc Científi c UV , Paterna , Valencia , Spain
Pasquale Filannino Department of Soil Plant and Food Sciences , University of
Bari Aldo Moro , Bari , Italy
vii
viii Contributors
Mariangela Gallo Department of the Science of Agriculture, Food and Environ-
ment, U niversity of Foggia, F oggia, I taly
Marco García-Vaquero Food Biosciences, Teagasc Food Research Centre ,
Dublin , Ireland
University College Dublin School of Agriculture and Food Science , Dublin , Ireland
T. Garde-Cerdán The Vine and Wine Science Institute (La Rioja Regional
Government –CSIC – La Rioja University), Carretera de Burgos , Logroño , Spain
Jincy M. George Academy of Scientifi c and Innovative Research, Central Food
Technological Research Institute , Mysore , Karnataka , India
Department of Food Engineering , Central Food Technological Research Institute ,
Mysore , Karnataka , India
Marco Gobbetti Department of Soil Plant and Food Sciences , University of Bari
Aldo Moro , Bari , Italy
Maria Hayes Food Biosciences, Teagasc Food Research Centre , Dublin , Ireland
Dajana V. Hrnjez Faculty of Technology , University of Novi Sad , Novi Sad ,
Serbia
Mirela D. Iličić Faculty of Technology , University of Novi Sad , Novi Sad , Serbia
Amit K. Jaiswal S chool of Food Science and Environmental Health, College of
Sciences and Health, Dublin Institute of Technology , Dublin 1 , Ireland
Katarina G. Kanurić Faculty of Technology , University of Novi Sad , Novi Sad ,
Serbia
Derek F. Keenan Food Chemistry and Technology, Teagasc Food Research Centre,
Dublin , Ireland
Joseph P. Kerry F ood Packaging Group, School of Food & Nutritional Sciences,
University College Cork , Cork , Ireland
Mohamed Koubaa Sorbonne Universités, Université de Technologie de
Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable
(UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu , Compiègne
Cedex , France
Vikas Kumar Neuropharmacology Research Laboratory, Department of Pharma-
ceutics , Indian Institute of Technology, Banaras Hindu University , Varanasi , Uttar
Pradesh , India
Begonya Marcos IRTA, Food Technology , Monells , Spain
O. Martín-Belloso CeRTA-UTPV, Food Technology Department , University of
Lleida , Lleida , Spain
Contributors ix
Spasenija D. Milanović Faculty of Technology , University of Novi Sad , Novi Sad ,
Serbia
Colm P. O’Donnell School of Biosystems and Food Engineering, University
College Dublin , Dublin , Ireland
K. Shikha Ojha Food Biosciences, Teagasc Food Research Centre , Dublin , Ireland
School of Food & Nutritional Sciences , University College Cork , Cork , Ireland
Gaurav Rajauria S chool of Agriculture and Food Science, University College
Dublin, Lyons Research Farm , Co. Kildare , Ireland
Navin K. Rastogi Academy of Scientifi c and Innovative Research, Central Food
Technological Research Institute , Mysore , Karnataka , India
Department of Food Engineering , Central Food Technological Research Institute ,
Mysore , Karnataka , India
Elena Roselló-Soto Faculty of Pharmacy, Nutrition and Food Science Area , Univer-
sitat de València , Burjassot , València , Spain
Samriti Sharma Institute of Medical Microbiology, Hannover Medical School ,
Hannover, Germany
Milena Sinigaglia Department of the Science of Agriculture, Food and Environ-
ment, U niversity of Foggia, F oggia, I taly
Barbara Speranza D epartment of the Science of Agriculture, Food and Environ-
ment , University of Foggia , Foggia , Italy
Brijesh K. Tiwari Food Biosciences , Teagasc Food Research Centre , Dublin ,
Ireland
Vladimir R. Vukić Faculty of Technology , University of Novi Sad , Novi Sad ,
Serbia
Chapter 1
Novel Food Fermentation Technologies
K. Shikha Ojha and Brijesh K. Tiwari
1.1 Introduction
The word fermentation is derived from the Latin verb f evere which means “to boil”
and fermentation was defi ned by Louis Pasteur as “La vie sans l’air” (life without air)
(Bourdichon et al., 2 012) . Food fermentation has a long history since ancient times
which involves c hemical transformation of complex organic compounds into simpler
compounds by the action of e nzymes, o rganic catalysts produced by microorganisms
including yeast , moulds and bacteria (Corma, Iborra, & Velty, 2 007 ). Fermentation
is a biotechnological process traditionally used as a means of food preservation and
evidences have shown that rice, honey and fruit beverages were produced using fer-
mentation as far back as 7000 BC in China (Marsh et al., 2 014 ). Fermentation pro-
cesses have been developed for the production of a wide range of products from
chemically simple compounds, e.g. ethanol to highly complex macromolecules, e.g.
polysaccharides . Recently, fermentation technique has been applied to the produc-
tion and extraction of bioactive compounds in the food, chemical and pharmaceutical
industries. Various processing techniques are applied in conjunction with fermenta-
tion process that principally affects a food’s physical or biochemical properties along
with determining the s afety and shelf-life of the fermented product. Consequently,
considerable resources and expertise are devoted to the processing technique of
healthy and safe products. Alternative or complementary technologies to
K. S. Ojha
Food Biosciences , Teagasc Food Research Centre , Dublin 15 , Ireland
School of Food & Nutritional Sciences , University College Cork , Cork , Ireland
B. K. Tiwari (*)
Food Biosciences , Teagasc Food Research Centre , Dublin 15 , Ireland
e-mail: [email protected]
© Springer International Publishing Switzerland 2016 1
K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies,
Food Engineering Series, DOI 10.1007/978-3-319-42457-6_1