Biotechnological production of natural ingredients for food industry / edited by Juliano Lemos Bicas, Mario Roberto Marostica, Glaucia Maria Pastore. -- Sharjah : Benthams Science Publishers, 2016. – (83.032/B616)

Contents

FOREWORD

PREFACE

LIST OF CONTRIBUTORS

CHAPTER 1  INTRODUCTORY OVERVIEW OF BIOTECHNOLOGICAL ADDITIVES   3

       INTRODUCTION

       HISTORICAL ASPECTS OF BIOTECHNOLOGY FOR MODERN DEVELOPMENTS  4

       MAIN BIOTECHNOLOGICAL INGREDIENTS: FROM RESEARCH TO INDUSTRY  10

       CONCLUDING REMARKS  14

       CONFLICT OF INTEREST  15

       ACKNOWLEDGEMENTS

       REFERENCES

CHAPTER 2  ALTERNATIVE SWEETENERS: CURRENT SCENARIO AND FUTURE INNOVATIONS FOR VALUE ADDITION  21

       INTRODUCTION  22

       NATURAL SWEETENERS  26

       GLOBAL SWEETENERS MARKET  26

       USES OF SWEETENERS IN FOOD INDUSTRY  28

       NATURAL SWEETENERS OF PLANT ORIGIN  30

      ECONOMICAL IMPORTANCE AND COMMERCIAL RELEVANCE OF BIOTECHNOLOGICALLY PRODUCED SWEETENERS  33

       NATURAL SACCHARIDE-DERIVED SWEETENERS  33

       RESEARCH ADVANCES IN PLANT DERIVED NON-SACCHARIDE SWEETENERS  43

       IMPENDING AREAS OF RESEARCH  44

       THE FUTURE OF INNOVATION IN ALTERNATIVE SWEETENERS  46

       CONFLICT OF INTEREST  47

       ACKNOWLEDGEMENTS  47

       REFERENCES

CHAPTER 3  BIOTECHNOLOGICAL PRODUCTION OF AMINO ACIDS AND NUCLEOTIDES  60

     INTRODUCTION  60

       GLUTAMIC ACID, ITS SALTS AND 5'-NUCLEOTIDES AS FLAVOR ENHANCERS  61

       FOOD AND FEED USES OF AMINO ACIDS  63

ECONOMIC IMPORTANCE AND COMMERCIAL RELEVANCE OF MICROBIAL AMINO ACIDS AND NUCLEOTIDES  65

MICROBIAL PRODUCTION OF L-GLUTAMATE AND OTHER L-GLUTAMATE FAMILY AMINO ACIDS

MICROBIAL PRODUCTION OF L-LYSINE AND OTHER ASPARTATE FAMILY AMINO ACIDS

MICROBIAL PRODUCTION OF BRANCHED-CHAIN AMINO ACIDS  92

       MICROBIAL PRODUCTION OF AROMATIC AMINO ACIDS  98

      MICROBIAL PRODUCTION OF L-CYSTEINE AND L-METHIONINE  107

      MICROBIAL PRODUCTION OF L-HISTIDINE  112

      PRODUCTION OF L-SERINE AND GLYCINE  113

      PRODUCTION OF L-ALANINE, L-ASPARAGINE, AND L-ASPARTATE

       BIOSYNTHESIS OF L-SELENOCYSTEINE AND L-PYRROLYSINE  116

      MICROBIAL PRODUCTION OF NUCLEOTIDES  119

     CONFLICT OF INTEREST  121

       ACKNOWLEDGEMENTS  121

       REFERENCES  121

 CHAPTER 4  BIOTECHNOLOGICAL PRODUCTION OF ORGANIC ACIDS  164

       INTRODUCTION  164

       CITRIC ACID  168

     ACETIC ACID  178

       LACTIC ACID  184

     FUMARIC ACID  186

       GLUCONIC ACID    190

     MALIC ACID  191

     ASCORBIC ACID  194

     CONCLUSIONS  197

     CONFLICT OF INTEREST  197

     ACKNOWLEDGEMENTS  197

     REFERENCES  197

 CHAPTER 5  VITAMINS AND NUTRACEUTICALS  207

       INTRODUCTION  207

      VITAMINS: PROPERTIES, SOURCES AND BIOPRODUCTION  214

      NUTRACEUTICS: SOURCES AND BIOPRODUCTION  230

      PERSPECTIVES  238

       CONFLICT OF INTEREST  238

       ACKNOWLEDGEMENTS  239

       REFERENCES  239

CHAPTER 6  BIOTECHNOLOGICAL AROMA COMPOUNDS  255

       INTRODUCTION  255

       STRATEGIES FOR THE BIOTECHNOLOGICAL PRODUCTION OF AROMA COMPOUNDS  263

       COMMERCIALLY RELEVANT "BIOTECH" AROMA COMPOUNDS  265

       EMERGING BIOPROCESS DESIGNS FOR THE PRODUCTION OF AROMA COMPOUNDS  271

      CONCLUDING REMARKS  280

       CONFLICT OF INTEREST  280

       ACKNOWLEDGEMENTS  281

       REFERENCES  281

CHAPTER 7  NATURAL COLORANTS FROM MICROORGANISMS  288

      INTRODUCTION  289

       DEFINITIONS, HISTORY AND REGULATION  290

       NATURAL COLORS - BACK TO PLANT EXTRACTS?  292

       BIOTECHNOLOGICALLY PRODUCED COLORANTS  298

      FORMULATION OF PIGMENT ADDITIVES  311

       PERSPECTIVES  312

       CONFLICT OF INTEREST  312

       ACKNOWLEDGEMENTS  313

       REFERENCES    313

CHAPTER 8  MICROBIAL SINGLE-CELL OILS: PRECURSORS OF BIOFUELS AND DIETARY SUPPLEMENTS  322

      INTRODUCTION  323

       SINGLE-CELL OILS AS PRECURSOR OF BIODIESEL  325

    MICROBIAL PRODUCTION OF OMEGA-3 AND OMEGA-6  345

     CONFLICT OF INTEREST  363

     ACKNOWLEDGEMENTS  363

     REFERENCES  363

CHAPTER 9  BIOTECHNOLOGICAL PRODUCTION OF HYDROCOLLOIDS  376

      INTRODUCTION  376

       FUNCTIONS OF HYDROCOLLOIDS IN FOOD PRODUCTS  378

       NATURAL HYDROCOLLOIDS AND COMMERCIAL ASPECTS  380

      BIOTECHNOLOGICALLY-PRODUCED HYDROCOLLOIDS  387

       LEGAL ASPECTS OF APPLICATION IN FOOD    392

       FUTURE DEVELOPMENTS  394

       CONFLICT OF INTEREST  395

       ACKNOWLEDGEMENTS  395

       REFERENCES  395

CHAPTER 10  NATURAL ANTIMICROBIAL COMPOUNDS  406

      INTRODUCTION  407

       TOWARDS NATURAL ANTIMICROBIAL COMPOUNDS  411

      BACTERIOCINS IN FOOD  418

      FURTHER DEVELOPMENTS  427

       CONFLICT OF INTEREST  428

       ACKNOWLEDGEMENTS  428

       REFERENCES  428

CHAPTER 11  USE OF (BIO) SURFACTANTS IN FOODS  435

      INTRODUCTION  436

       SURFACTANTS IN FOOD PRODUCTS  437

       SURFACTANTS USED IN FOOD INDUSTRY  439

       PRODUCTION AND SUSTAINABILITY OF SURFACTANTS  443

       BIOSURFACTANTS OF MICROBIAL ORIGIN AND  POSSIBLE ROLES  IN  REPLACING TRADITIONAL SURFACTANTS  444

      ADVANTAGES OF BIOSURFACTANTS OVER SYNTHETIC SURFACTANTS  448

       CONCLUDING REMARKS  451

       CONFLICT OF INTEREST  451

       ACKNOWLEDGEMENTS  451

       REFERENCES  452

CHAPTER 12  PRODUCTION AND APPLICATIONS OF FOOD ENZYMES  460

     INTRODUCTION  460

       MAIN COMPANIES, COMMERCIAL AND MARKET ASPECTS OF ENZYMES  462

       APPLICATIONS OF FOOD ENZYME  464

     EMERGING ENZYMES IN FOOD INDUSTRY  471

     FOOD ENZYME PRODUCTION  476

       CONCLUDING REMARKS  480

       CONFLICT OF INTEREST  480

       ACKNOWLEDGEMENTS  480

       REFERENCES  480

SUBJECT INDEX