Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects

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Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects
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Contents
Contributors
Chapter 1: Overview of the application of innovative and emerging technologies in the bio-marine food sector
	1.1. Introduction
	1.2. Marine resources
	1.3. Emerging technologies
	1.4. Book objectives
	1.5. Book structure
	References
Chapter 2: Regulations on the use of emerging technologies and bio-marine food products
	2.1. Introduction
	2.2. Principles of food regulation
		2.2.1. International organizations
		2.2.2. European Union
		2.2.3. Risk assessment, risk management, and risk communication
	2.3. Food safety systems
		2.3.1. European Union
			2.3.1.1. Food safety regulation
			2.3.1.2. Novel food regulation
				Regulation (EC) 2015/2283
				Novel foods in the bio-marine sector
		2.3.2. United States
		2.3.3. Canada
		2.3.4. Latin America
		2.3.5. Australia and New Zealand
		2.3.6. Africa
	References
Chapter 3: Equipment and recent advances in ultrasound technology
	3.1. Introduction
	3.2. Ultrasound principles
	3.3. Applications of ultrasounds in food processes
		3.3.1. Freezing and thawing processes
		3.3.2. Extraction of multiple bioactive compounds
		3.3.3. Filtration processes
		3.3.4. Dehydration and drying processes
		3.3.5. Enzymatic and microbial inactivation processes
		3.3.6. Emulsification processes
	3.4. Current advances in ultrasound equipment
	3.5. Ultrasound to improve conventional methods in the bio-marine sector
	3.6. Use of ultrasound combined with other innovative technologies
	3.7. Future trends of sonication and limitations of the technology
	Acknowledgments
	References
Chapter 4: Ultrasound-assisted extraction of proteins and carbohydrates
	4.1. Introduction
	4.2. Marine sources of proteins and carbohydrates
	4.3. Ultrasound mechanism of action
	4.4. Principles of ultrasound-assisted extraction
	4.5. Ultrasonic extraction of proteins
		4.5.1. Algae (Macroalgae and Microalgae)
		4.5.2. Fish and shellfish
	4.6. Ultrasound-assisted extraction of carbohydrates
	4.7. Applications of protein and carbohydrate compounds
	References
Chapter 5: Ultrasound-assisted extraction of lipids, carotenoids, and other compounds from marine resources
	5.1. Introduction
	5.2. Mechanism of ultrasound-assisted extraction
	5.3. Parameters affecting ultrasound-assisted extraction
		5.3.1. Sonication time
		5.3.2. Ultrasound frequency
		5.3.3. Temperature
		5.3.4. Ultrasonic power
		5.3.5. Effect of extractant/solvent type
		5.3.6. Effect of solid to solvent ratio
		5.3.7. Modes of sonication
	5.4. Marine resources
		5.4.1. Algae
		5.4.2. Marine micro-organisms, vertebrates, invertebrates, and their wastes
	5.5. Ultrasound-assisted extraction of different bioactive from various marine sources
		5.5.1. Lipids
			5.5.1.1. Ultrasonic assisted extraction of lipid from microalgae
			5.5.1.2. Ultrasonic assisted extraction of lipid from fishes, invertebrates and their byproducts
			5.5.1.3. Ultrasonic assisted extraction of lipid from marine yeast
		5.5.2. Carotenoids
			5.5.2.1. Ultrasonic assisted extraction of carotenoids from microalgae and macroalgae
			5.5.2.2. Ultrasonic assisted extraction of carotenoids from invertebrates and fungi
		5.5.3. Other pigments
			5.5.3.1. Ultrasonic assisted extraction of pigments from microalgae
		5.5.4. Phenolic compounds
			5.5.4.1. Ultrasonic assisted extraction of phenolic compounds from microalgae
			5.5.4.2. Ultrasonic assisted extraction of phenolic compounds from macroalgae
			5.5.4.3. Ultrasonic assisted extraction of phenolic compounds from fish and fish wastes
	5.6. Marine-derived compounds and prospects
	5.7. Industrial applications of marine origin compounds
		5.7.1. Pharmaceutical industries
		5.7.2. Food and nutraceutical industries
		5.7.3. Cosmetic industries
	5.8. Ultrasonic devices
		5.8.1. Ultrasonic bath
		5.8.2. Ultrasonic probe
		5.8.3. Commercial ultrasonic devices
	5.9. Ultrasound-assisted extraction: Industrial prospects
		5.9.1. Sustainable approach, scale-up and cost
	5.10. Summary
	References
Chapter 6: Other ultrasound-assisted processes
	6.1. Introduction
	6.2. Ultrasound-assisted decontamination and preservation
	6.3. Ultrasound-assisted heat and mass transfer processes
		6.3.1. Freezing
		6.3.2. Thawing
		6.3.3. Dehydration and drying
	6.4. Other applications
	6.5. Conclusions
	References
Chapter 7: Equipment and recent advances in pulsed electric fields
	7.1. Introduction
	7.2. PEF processing
		7.2.1. Historical background
		7.2.2. PEF equipment and mechanisms
		7.2.3. Assessment of the extent of electroporation
		7.2.4. Stages and purpose of the PEF treatment
	7.3. Recent advances in the application of PEF in the bio-marine food sector
		7.3.1. Application to fish
		7.3.2. Application to caviar and fish roe products
		7.3.3. Application to microalgae and seaweed
			7.3.3.1. Macroalgae (seaweed)
			7.3.3.2. Microalgae
		7.3.4. Application to crustaceans
		7.3.5. Application to mollusks
		7.3.6. By-product valorization
	7.4. Industrial PEF equipment
	7.5. Advantages and limitations of PEF
	7.6. Future trends
	7.7. Summary
	Acknowledgments
	References
Chapter 8: Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources
	8.1. Introduction
	8.2. Marine bioresources
		8.2.1. Microalgae
		8.2.2. Macroalgae
	8.3. Electric field extraction
		8.3.1. Pulsed electric fields
		8.3.2. POH and moderate electric fields
	8.4. PEF extraction of marine bioresources
		8.4.1. Proteins
		8.4.2. Carbohydrates
	8.5. Future prospects and conclusions
	References
Chapter 9: Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae
	9.1. Introduction
	9.2. Pulsed electric fields for the extraction of lipids
	9.3. Pigments: Chlorophylls and carotenoids
		9.3.1. Chlorophylls
		9.3.2. Carotenoids
	9.4. Polyphenols and other valuable compounds
	9.5. Towards industrial products derived from marine microorganisms
		9.5.1. Utilization of microalgae-derived lipids and pigments in foods
		9.5.2. Other marine organisms
	9.6. Conclusions
	Acknowledgments
	Conflict of interests
	References
Chapter 10: Other pulse-assisted processes for the bio-marine food sector
	10.1. Introduction
	10.2. Mechanism of microbial inactivation
	10.3. Application of PEF for seafood preservation and improved quality of fish and fish products
		10.3.1. PEF to enhanced drying, brining, and marinating
	10.4. Application of PEF for by-products valorization
	10.5. Advantage, disadvantage, and market challenges of PEF
	10.6. Conclusions
	References
Chapter 11: Equipment and recent advances in supercritical fluids extraction
	11.1. Introduction
	11.2. Supercritical fluid extraction of functional ingredients from marine species
		11.2.1. Carotenoids
		11.2.2. Bio-oils and other lipids
		11.2.3. Saccharides
		11.2.4. Proteins
	11.3. Conclusions
	11.4. Summary points
	References
Chapter 12: Extraction of carbohydrates and proteins from algal resources using supercritical and subcritical fluids for&sp
	12.1. Introduction
	12.2. Extraction of biomolecules through different fluid extraction methods
		12.2.1. Supercritical and subcritical fluid extraction of biomolecules
		12.2.2. Use of co-solvents with SCCO2 for extraction of carbohydrates
		12.2.3. Carbohydrate extraction from algae using a subcritical solvent extraction
		12.2.4. The combined use of SCCO2 and SWE for the extraction of sugar and protein
		12.2.5. Protein, peptides, and amino acid extraction by SFE and SWE method
	12.3. Improvement of extraction yield
		12.3.1. Extraction yield improvement for carbohydrates and protein
		12.3.2. Extraction of bioactive molecules
	12.4. Current patents on supercritical/subcritical fluid extraction processes for carbohydrate and protein extraction fro ...
	12.5. Conclusion and future prospect
	Acknowledgement
	References
Chapter 13: Supercritical fluid extraction of lipids, carotenoids, and other compounds from marine sources
	13.1. Introduction
	13.2. Supercritical fluid extraction of high-value compounds from marine sources
		13.2.1. Factors and parameters affecting the SFE process
			13.2.1.1. Role of raw material
			13.2.1.2. Role of temperature and pressure on solubility
			13.2.1.3. Role of co-solvent
			13.2.1.4. Role of solvent-to-feed ratio
			13.2.1.5. Role of extraction time and kinetics curves
	13.3. Recent applications of SFE for high value compounds from marine resources: Microalgae, macroalgae, fisheries produc ...
		13.3.1. Lipids
		13.3.2. Pigments
		13.3.3. Phenolic compounds
	13.4. Recent advances in gas-expanded liquids processes for marine products
	13.5. Green-based biorefinery approaches for obtaining bioactive compounds from marine sources
	13.6. Potential applications of the marine bioactive extracts in the food industry
	13.7. Conclusions and future trends
	Acknowledgments
	References
Chapter 14: Other supercritical fluid processing
	14.1. Introduction
	14.2. Main features and uses of SCCO2
	14.3. Mechanism of action of CO2 as antimicrobial
	14.4. Applications of supercritical fluids in shellfish and seafood
	14.5. Conclusions
	Acknowledgments
	References
Chapter 15: Equipment and recent advances in microwave processing
	15.1. Introduction
	15.2. Extraction technologies
		15.2.1. Traditional extraction technologies
		15.2.2. Emerging extraction technologies
	15.3. Microwave-assisted extraction (MAE)
		15.3.1. Principles of microwave treatment
		15.3.2. Types of microwave processing equipment
		15.3.3. Use of microwave technology for the extraction of bioactives from marine food sources
	15.4. Conclusions and future trends
	References
Chapter 16: Microwave-assisted extraction of proteins and carbohydrates from marine resources
	16.1. Introduction
	16.2. Methodology of applying microwave-assisted extraction technique
	16.3. Microwave-assisted extraction of proteins and carbohydrates from algae
	16.4. Microwave-assisted extraction of fish
	16.5. Conclusion
	References
Chapter 17: Microwave-assisted extraction of lipids, carotenoids, and other compounds from marine resources
	17.1. Introduction
	17.2. Microwave-assisted extraction
	17.3. Microwave-assisted extraction of lipids from marine resources
		17.3.1. Total lipids
		17.3.2. Fatty acids
		17.3.3. Comprehensive utilization
	17.4. Microwave-assisted extraction of carotenoids from marine resources
	17.5. Microwave-assisted extraction of other compounds from marine resources
	17.6. Summary points
	Acknowledgments
	References
Chapter 18: Other microwave-assisted processes: Microwaves as a method ensuring microbiological safety of food
	18.1. The hazard for consumers related to microbial food contamination-The most important pathogens and food-borne diseases
	18.2. Major microorganisms related to marine food: The largest and latest epidemic
		18.2.1. Characteristics of pathogens most commonly transmitted via seafood
	18.3. Structure of microorganisms
	18.4. Possible lethal damage in the microbial cells
	18.5. Microwaves as an alternative disinfection method
	18.6. The impact of microwaves on bacterial cells
	References
	Further reading
Chapter 19: Extraction of high-value compounds from marine biomass via ionic liquid-based techniques
	19.1. Introduction
	19.2. General structure and properties of ILs
	19.3. High-value products from marine biomass
		19.3.1. Omega-3
		19.3.2. Phycobiliproteins
		19.3.3. Astaxanthin
		19.3.4. Polyphenols
		19.3.5. Hydroxyapatite
	19.4. Environmental and economic outlook on the extraction process of ILs
	19.5. Conclusions and perspective
	References
Chapter 20: Application of pressurized liquids to extract high-value compounds from marine biomass
	20.1. Introduction
	20.2. Principles
	20.3. Operation
	20.4. Effect of parameters
	20.5. Advantages and disadvantages
	20.6. Marine biomass
		20.6.1. Marine algae and cyanobacteria
		20.6.2. Marine invertebrates
		20.6.3. Marine by-products
	20.7. Pressurized liquid extraction of value-added compounds
		20.7.1. Pigments
			20.7.1.1. Chlorophylls
			20.7.1.2. Carotenoids
	20.8. Phycobiliproteins
		20.8.1. Lipids and polyunsaturated fatty acids (PUFAs)
		20.8.2. Polysaccharides
		20.8.3. Proteins
		20.8.4. Medicinal compounds and functional foods
	20.9. Conclusions
	References
Chapter 21: Application of plasma technologies for food preservation
	21.1. Introduction
	21.2. Principle of plasma generation
	21.3. Plasma chemistry
	21.4. Application of cold plasma for marine food products preservation
	21.5. Application of cold plasma for marine protein alteration
	21.6. Advantages and limitations of cold plasma in food preservation
	References
Chapter 22: High-pressure processing for food preservation
	22.1. Introduction
	22.2. Mechanism and equipment of HPP
		22.2.1. High-pressure vessel
		22.2.2. Closures
		22.2.3. Pressure generation
		22.2.4. Pressure transmitting medium
		22.2.5. Process control system
	22.3. Working principles of HPP
		22.3.1. Adiabatic heat of compression
		22.3.2. Isostatic pressure principle
		22.3.3. Le Chateliers principle
		22.3.4. Microscopic ordering principle
	22.4. Pressure-based processes
		22.4.1. Application of pressure in conventional foods processing operations
		22.4.2. Novel application of high-pressure in the food processing operations
			22.4.2.1. Food pasteurization
			22.4.2.2. Pressure-assisted thermal processing
			22.4.2.3. Pressure-ohmic thermal sterilization
			22.4.2.4. High-pressure freezing and thawing
			22.4.2.5. High-pressure homogenization
			22.4.2.6. Hyperbaric storage
	22.5. Applications of HPP and HS to marine products
		22.5.1. Effect of HPP on protein
		22.5.2. Effect of HPP and HS on microorganisms
		22.5.3. Effects of HPP and HS on the color of the seafood muscle
		22.5.4. Effect of HPP and HS on endogenous enzymes
		22.5.5. Effects of HPP and HS on texture
		22.5.6. Effect of HPP and HS on lipid oxidation
	22.6. Potential limitation of HPP processing
	Acknowledgments
	References
Index
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