Microbes for Natural Food Additives

Preface
Contents
Series Editor and Editors
Chapter 1: Microbial Food Additives: Types, Functions, and Challenges
	1.1 Introduction
	1.2 Classification
	1.3 Microbial Production of Food Additives
	1.4 Production Strategies for Food Additives
	1.5 Conclusions and Future Perspectives
	References
Chapter 2: Applications of Enzymes in Food Industries as Additives
	2.1 Introduction
	2.2 Enzymes as Food Additives
	2.3 Application of Enzymes in Various Food Industries
		2.3.1 Enzymes Used in Dairy Industry
		2.3.2 Enzymes Used in Beverage Industry
		2.3.3 Enzymes Used in Other Food Industry
	2.4 Production of Flavors by Enzymatic Technology
	2.5 Rules and Regulations for Application of Additives in Food
	2.6 Conclusion
	References
Chapter 3: Microbial Antioxidants in Food Products
	3.1 Introduction
	3.2 Free Radicals
	3.3 Oxidative Stress
	3.4 Antioxidants
		3.4.1 Natural Antioxidants
		3.4.2 Synthetic Antioxidants
			3.4.2.1 Enzymes as Antioxidants
				Superoxide Dismutase
				Catalase Enzyme
				Glutathione Peroxidase
			3.4.2.2 Nutrients as Antioxidants
				Vitamin A
				Vitamin C
				Vitamin E
				Glutathione
			3.4.2.3 Phytochemicals as Antioxidants
				Anthocyanins
				Flavonoids
				Flavanols
				Tannins
				Phenolic Acids
		3.4.3 Antioxidant´s Mode of Action
		3.4.4 Microbial Sources of Antioxidants
			3.4.4.1 Actinomycetes
			3.4.4.2 Bacteria
			3.4.4.3 Blue Green Algae
			3.4.4.4 Lichens
			3.4.4.5 Fungi
			3.4.4.6 Yeast
	3.5 Conclusion
	References
Chapter 4: Microbial and Bio-based Preservatives: Recent Advances in Antimicrobial Compounds
	4.1 Introduction
	4.2 Bio-based Preservatives and Their Mechanisms of Action
		4.2.1 Plant-Based Preservatives
			4.2.1.1 Plant Extracts
			4.2.1.2 Essential Oils
			4.2.1.3 Herbs and Spices
		4.2.2 Animal-Based Preservatives
			4.2.2.1 Enzymes
			4.2.2.2 Antimicrobial Peptides
			4.2.2.3 Bioactive Polysaccharides and Lipids
		4.2.3 Microbial-Based Preservatives
			4.2.3.1 Nisin
			4.2.3.2 Pediocin
			4.2.3.3 Enterocin
			4.2.3.4 Natamycin
			4.2.3.5 Reuterin
			4.2.3.6 Organic Acids
	4.3 Recent Advances in Antimicrobial Preservatives: Bio-based Organic Acids Production
		4.3.1 Lactic Acid
		4.3.2 Succinic Acid
		4.3.3 Citric Acid
	4.4 Conclusion
	References
Chapter 5: Prebiotic and Synbiotic Foods
	5.1 Introduction to Prebiotic (PB)
	5.2 Journey of Prebiotics
	5.3 Sources of Prebiotics
		5.3.1 Cereals
		5.3.2 Pulses
		5.3.3 Fruits and Vegetables
		5.3.4 Dairy Products
		5.3.5 Meat Products
		5.3.6 Miscellaneous Sources
	5.4 Potential Health Benefits of Consuming Prebiotic Foods
		5.4.1 Generation of Metabolites and Alteration of the Architecture of the Colon
		5.4.2 Improved Absorption of Minerals
		5.4.3 Regulation of Diabetes
		5.4.4 Maintains Plasma Serum Cholesterol
		5.4.5 Prevention of Cancer
		5.4.6 Other Health Benefits
	5.5 Commercially Available Prebiotic Foods
	5.6 Safety of Prebiotics
	5.7 Synbiotic Food
		5.7.1 Functioning of Synbiotic Food
		5.7.2 Synbiotics and Health
	5.8 Conclusion
	References
Chapter 6: Microbial Stabilizers in Food Processing
	6.1 Introduction
	6.2 Sources and Usages of Food Stabilizers
	6.3 Properties and Selection Criteria of a Good Stabilizer
	6.4 Selection Criteria
	6.5 Microbial Food Stabilizers
		6.5.1 Xanthan
			6.5.1.1 Chemical Composition and Structure
			6.5.1.2 Physiological Characteristics of Xanthan
			6.5.1.3 Applications
			6.5.1.4 Legislation and Toxicity-Related Issues
		6.5.2 Gellan Gum (GG)
			6.5.2.1 Structure and Chemical Composition
			6.5.2.2 Physical Properties
			6.5.2.3 Applications
			6.5.2.4 Concerns About Legislation and Toxicity
		6.5.3 Curdlan
			6.5.3.1 Structure and Chemical Composition
			6.5.3.2 Physical Properties
			6.5.3.3 Applications
			6.5.3.4 Legislation and Toxicity-Related Issues
		6.5.4 Pollulan
			6.5.4.1 Structure and Chemical Composition
			6.5.4.2 Physical Properties
			6.5.4.3 Applications
			6.5.4.4 Legislation and Toxicity-Related Issues
		6.5.5 Dextran
			6.5.5.1 Chemical Composition
			6.5.5.2 Applications
			6.5.5.3 Legislation and Toxicity-Related Issues
		6.5.6 Scleroglucan
			6.5.6.1 Chemical Composition
			6.5.6.2 Physical Properties
			6.5.6.3 Applications
	6.6 Synthetic/Modified Stabilizers
		6.6.1 Modified Starch
			6.6.1.1 Modification
			6.6.1.2 Safety
			6.6.1.3 Applications
		6.6.2 Modified Cellulose (MC)
			6.6.2.1 Modification Procedures
			6.6.2.2 Safety
			6.6.2.3 Applications
	6.7 Food Stabilizers from Genetically Engineered Microbes
	6.8 Concluding Remarks
	References
Chapter 7: Biosurfactants: Promising Biomolecules in the Food Industry
	7.1 Introduction
	7.2 Biosurfactants
	7.3 Properties of Biosurfactants
	7.4 Classification of Biosurfactants
	7.5 Production of Biosurfactants for the Food Industry
		7.5.1 Agro-Industrial Wastes as Alternatives for Production
		7.5.2 Biosurfactant-Producing Yeasts for Food Application
	7.6 Chemical Additives vs. Biosurfactants in the Food Industry
	7.7 Application of Biosurfactants in Food
		7.7.1 Biosurfactants with Antimicrobial and Antiadhesive Action
		7.7.2 Biosurfactants with Antioxidant Action
		7.7.3 Biosurfactants with Emulsifying and Stabilizing Action
			7.7.3.1 Biosurfactants in Ice Creams
			7.7.3.2 Salad Dressings with Added Biosurfactants
			7.7.3.3 Biosurfactants in Baked Goods and Cookies
	7.8 Biosurfactants as Heavy Metal Washing Agents
	7.9 Biosurfactants of Application Challenges in the Food Industry
	7.10 Conclusion and Future Perspectives
	References
Chapter 8: Additives in Dairy-Based Food
	8.1 Introduction
	8.2 Additives
	8.3 Types of Additives
		8.3.1 Natural Additives
		8.3.2 Synthetic Additives
	8.4 Uses of Additives
	8.5 Classification of Additives
		8.5.1 Preservatives
			8.5.1.1 Characteristics of Food Preservatives
			8.5.1.2 Selection of Food Preservatives
			8.5.1.3 Antimicrobial Agents
		8.5.2 Colors
			8.5.2.1 Caramels
			8.5.2.2 Carotenoids
			8.5.2.3 Annatto
			8.5.2.4 Annatto Butter Color
			8.5.2.5 Annatto Cheese Color
			8.5.2.6 Paprika Oleoresin
			8.5.2.7 Saffron
			8.5.2.8 Carrot Extracts
			8.5.2.9 Chlorophyll
			8.5.2.10 Anthocyanin
			8.5.2.11 Beetroot Red
			8.5.2.12 Riboflavin
			8.5.2.13 Synthetic Colorants
			8.5.2.14 Preparation of Food Color Solutions
			8.5.2.15 Dairy Products Using Natural Colorants
		8.5.3 Antioxidants
			8.5.3.1 Primary and Secondary Antioxidants
			8.5.3.2 Natural and Synthetic Antioxidants
			8.5.3.3 Antioxidants in Milk
			8.5.3.4 Antioxidants in Processed Cheese
			8.5.3.5 Antioxidants in Cream
			8.5.3.6 Antioxidants in Yogurt
		8.5.4 Flavoring Agents
			8.5.4.1 Functions of Flavoring Agents
				Economic
				Physiological
				Psychological
			8.5.4.2 Raw Materials for Flavoring Agents
			8.5.4.3 Classification of Flavoring Agents
				Natural Flavoring Agents
				Artificial/Synthetic Flavoring Agents
				Other Flavoring Techniques
			8.5.4.4 Applications of Flavoring Agents
			8.5.4.5 Flavoring Agent Formation
		8.5.5 Thickeners and Gelling Agents
		8.5.6 Humectants
			8.5.6.1 Sorbitol
			8.5.6.2 Glycerol
			8.5.6.3 Xylitol
			8.5.6.4 Erythritol
		8.5.7 Emulsifying Agents
			8.5.7.1 Stability of an Emulsion
			8.5.7.2 Properties of Emulsifier
		8.5.8 Antifoaming Agents
		8.5.9 Stabilizers
			8.5.9.1 Different Stabilizers Used in Dairy Industry
				Gelatin
				Galactomannans
				Gum Arabic
				Agar
				Alginates
				Cellulose and Its Derivatives
				Pectin
				Starch and Modified Starches
	8.6 Disadvantages of Additive Manufacturing
	8.7 The Legal Aspects of Food Additives
		8.7.1 Good Manufacturing Practices (GMPs)
	8.8 Conclusion
	References
Chapter 9: Hypersensitivity Associated with Food Additives
	9.1 Introduction
	9.2 Hypersensitivity (Food Allergy)
		9.2.1 Classification and Mechanism of Hypersensitivity (Adverse Reactions)
			9.2.1.1 Immunologic Adverse Reactions to Food Additives
				IgE-Mediated Hypersensitivity
				Non-IgE-Mediated Hypersensitivity
				Cell-Mediated Hypersensitivity (Type IV Hypersensitivity Reaction)
			9.2.1.2 Nonimmunologic Adverse Reactions to Food Additives
				Food Intolerance
				Metabolic Intolerance
				Pharmacological Intolerance
				Unknown Mechanism Linked with Intolerance
				Food Poisoning
		9.2.2 Hypersensitivity Linked with Different Food Additives
			9.2.2.1 Coloring Agents (Food Dyes)
			9.2.2.2 Carmine
			9.2.2.3 Tartrazine
			9.2.2.4 Annatto
			9.2.2.5 Antioxidants and Antimicrobial Agents
			9.2.2.6 Preservatives
			9.2.2.7 Emulsifiers and Stabilizers
			9.2.2.8 Flavorings and Taste Enhancers
		9.2.3 Prevalence of Hypersensitivity Reactions to Food Additives
		9.2.4 Diagnostic and Management Strategies of Hypersensitivities to Food Additives
			9.2.4.1 Biomarkers for Food Allergens
			9.2.4.2 Immunomarkers
			9.2.4.3 Skin Prick Test (SPT)
			9.2.4.4 Allergen-Specific T Cells/Specific Immunoglobulin Elicitation
			9.2.4.5 Basophil Activation Test (BAT)
			9.2.4.6 Mast Cell Activation Test
			9.2.4.7 IgG/IgA
			9.2.4.8 Molecular Markers
			9.2.4.9 Transcriptomics
			9.2.4.10 Epigenomics
			9.2.4.11 Metabolomics
	9.3 Conclusion
	References