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Submit a ProposalFood Chemistry
 | The Role of Additives, Preservatives and Adulteration Edited by Mousumi Sen Copyright: 2022 | Status: Published ISBN: 9781119791614 | Hardcover | 472 pages Price: $225 USD  |
One Line Description
A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
Audience
The core audiences of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
The core audiences of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Description
Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.
The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.
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Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.
The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.
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Author / Editor Details
Mousumi Sen, PhD is an assistant professor in the Department of Chemistry, Amity University, India. She received her PhD in Bioinorganic Chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of biotechnological processes for bioprocessing and conversion of waste to generate bioenergy, biofuels, and biobased chemicals. She has published numerous peer-reviewed research articles in international journals as well as authored, edited books, chapters, and a conference proceedings volume.
Mousumi Sen, PhD is an assistant professor in the Department of Chemistry, Amity University, India. She received her PhD in Bioinorganic Chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of biotechnological processes for bioprocessing and conversion of waste to generate bioenergy, biofuels, and biobased chemicals. She has published numerous peer-reviewed research articles in international journals as well as authored, edited books, chapters, and a conference proceedings volume.
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Table of Contents
Preface
1. Food Chemistry: Role of Additives, Preservatives, and Adulteration
Mousumi Sen
1.1 Introduction
1.2 Categories of Food Colors
1.3 Natural Colors Are Best Over Artificial Colors
1.4 Classification of Food Colorants
1.4.1 Natural Colorants
1.4.2 Synthetic Colorants
1.4.2.1 Water Soluble Synthetic Colors
1.4.2.2 Fat Soluble Synthetic Colorants
1.4.2.3 Lake Colorants
1.5 Classification of Food Additives
1.5.1 Why Food Colors Are Preferred
1.5.2 E-Numbering
1.6 Food Spoilage and Preservation
1.6.1 Causes of Spoilage
1.6.2 Principle of Food Preservation
1.7 Preservatives
1.7.1 Factors Affecting Preservative Efficiency
1.7.1.1 Interaction With Formulation Components
1.7.1.2 Properties of Preservatives
1.7.1.3 Effect of Containers
1.7.1.4 Types of Micro-Organisms
1.7.1.5 Influence of pH
1.7.2 Factors Affecting Chemical Preservation
1.7.3 Classification of Chemical Preservatives
1.7.4 Types of Chemical Preservatives
1.7.5 Natural Chemical Preservatives
1.7.6 Methods of Food Preservation
1.8 Antioxidants
1.9 Oils and Spices
1.10 Introduction to Hurdle Technology
1.10.1 Advantages of Food Additives and Preservatives
1.10.2 Disadvantages of Food Additives and Preservatives
1.10.3 Effects of Food Additives and Food Preservatives
1.10.4 Safety of Food Additives and Preservatives
1.11 Adulteration
1.11.1 History of Food Adulteration
1.11.2 Types of Food Adulteration
1.11.2.1 Intentional Adulteration
1.11.2.2 Incidental Adulteration
1.11.2.3 Metallic Adulteration
1.11.3 A Food Is Considered Adulterated if It Has the Following Factors
1.11.4 Effects of Adulterated Food on Human Health
1.11.5 Reasons for Food Adulteration
1.11.6 Methods of Food Adulteration
1.11.7 Trends of Food Adulteration in Developing Countries
1.12 Food Safety and Standards Act
1.12.1 Few Steps to Avoid Adulteration
1.12.2 Detection Methods of Adulteration
1.12.3 Technique to Check Food Adulteration
1.13 Conclusion
References
2. Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Sunita Adhikari (Nee Pramanik)
Abbreviations
2.1 Introduction
2.2 Merits and Demerits of Food Additives and Preservatives
2.2.1 Merits of Food Additives and Preservatives
2.2.2 Demerits of Food Additives and Preservatives
2.3 Types of Food Additives and Preservatives
2.3.1 Preservatives
2.3.2 Nutritional Additives
2.3.3 Flavoring Agent
2.3.4 Coloring Agent
2.3.5 Texturizing Agent
2.3.6 Miscellaneous Additives
2.3.6.1 Acidity Regulator
2.3.6.2 Anti-Caking Agent
2.3.6.3 Antifoaming Agent
2.3.6.4 Flour Treatment Agents
2.3.6.5 Fat Replacers
2.3.6.6 Sweeteners
2.3.6.7 Leavening Agent
2.3.6.8 Firming Agent
2.3.6.9 Glazing Agent
2.3.6.10 Humectant
2.3.6.11 Sequestering Agent
2.3.6.12 Gelling Agent
2.3.6.13 Propellants
2.3.6.14 Foaming Agent
2.3.6.15 Seasoning
2.3.6.16 Curing Agents
2.3.6.17 Probiotics
2.3.6.18 Other Food Additives
2.3.6.19 Indirect Food Additives
2.4 Health Effect of Food Additives and Preservatives
2.5 Conclusion
References
3. Role of Packaging in Food Processing
Bhasha Sharma, Susmita dey Sadhu, Rajni Chopra and Meenakshi Garg
3.1 Introduction
3.2 State-of-the-Art
3.3 Raw Materials Used in Food Packaging
3.3.1 Metals
3.3.2 Glass
3.3.3 Plastics
3.3.4 Paper and Cardboard
3.4 Packaging Footprints on Quality, Shelf Life, and Safety of Food
3.5 Prolegomenon on Active and Smart Packaging Systems
3.5.1 Active Packaging
3.5.2 Intelligent Packaging System
3.6 Aseptic Packaging in Food Processing
3.7 The Paradigm in Strategies for Improvement of Food Packaging
3.7.1 Bequest of Packaging Into the Cycle of Food Chain Sustainability
3.7.2 Selection of Materials With the Objective of Recyclability
3.7.3 Escalating Protective Role of Packaging
3.7.4 How Biodegradable Polymers can Mitigate the Plight of Packaging in Food Processing
3.8 Integration of Nanotechnology to Ameliorate Food Packaging
3.9 Life Cycle Assessment (LCA)
3.10 Deciphering the Challenges for Sustainable Food Packaging
3.11 Conclusion and the Way Forward
Acknowledgement
References
4. Laws Impacting Chemicals Added to Food
Preeti Khanna, Rajni Chopra and Meenakshi Garg
4.1 Introduction
4.2 Functions of Food Additives
4.2.1 Sustain or Enhance the Shelf Life and Freshness of a Product
4.2.2 Sustain or Enhance the Nutritional Quality of a Product
4.2.3 Improve the Aesthetic Appeal and Sensory Attributes of a Product
4.3 Classification of Food Additives
4.3.1 Classification Based on Functionality
4.3.1.1 Flavoring Agents
4.3.1.2 Enzyme Preparations
4.3.1.3 Other Additives
4.4 Classification Based on Primary and Secondary Technological Roles—Direct and Indirect Additives
4.5 Evaluating the Health Risk of Food Additives
4.6 International Regulations for the Efficacy of Food Additives
4.7 International Laws
4.7.1 US Food and Drug Administration
4.8 Indian Regulations—Food Safety and Standards Authority of India (FSSAI), Additives Regulations (Regulation 3.1)
4.9 Safety Assessment: Redbook’s Principles of Safety Evaluation
4.10 Levels of Concern for Direct Food Additives
4.11 Threshold Regulation Exemption for Indirect Food Additives
4.12 Estimated Daily Intakes
4.13 Human Data and Clinical Studies
4.14 GRAS Substances
4.15 European Union Legislation
4.16 Categorization of Food Additives
4.16.1 Additives Can Be Used for the Following Purposes
4.17 Safety Assessment of Food Additives
4.18 Safety Evaluation Process and Authorization
4.19 Use of Food Additives in Food Products
4.19.1 Traditional Foods
4.19.2 Restricted Provisions
4.20 Labeling Regulations and Guidelines
4.21 Conclusion
References
5. Detection of Food Adulterants in Different Foodstuff
Aditi Negi, P. Lakshmi Praba K., R. Meenatchi and Akash Pare
5.1 Introduction
5.2 Types of Adulteration
5.3 Impact of Adulteration on Health
5.4 Approaches for Adulterant Authentication in Food Materials
5.5 Physical Authentication Techniques
5.6 Application of Biochemical and Analytical Methods in Adulterant Authentication
5.6.1 Adulterant Authentication Through HPLC
5.6.2 Adulterant Authentication Through GCMS
5.6.3 Adulterant Authentication Through Spectroscopic Method
5.6.4 Adulterant Authentication Through Ambient Mass Spectroscopy Techniques
5.6.5 Adulterant Authentication Through Nuclear Magnetic Resonance Technique
5.7 Adulterant Identification by Molecular Techniques
5.7.1 Polymerase Chain Reaction–Based Techniques for Adulterant Identification
5.7.2 Application of Real-Time PCR in Adulterant Authentication
5.7.3 Isothermal Amplification Methods for Adulterant Identification
5.7.4 Sequencing and Hybridization-Based Methods in Adulterant Identification
5.8 Limitation in Use of Molecular-Based Methods for Adulterant Authentication
5.9 Conclusion
References
6. Trends of Food Adulteration in Developing Countries and Its Remedies Satyam Chachan, Anand Kishore, Khushbu Kumari and Arun Sharma
6.1 Introduction
6.2 Food Fraud in Developing Countries
6.2.1 Impact of Adulteration
6.3 Classification of Food Adulteration
6.3.1 Intentional Adulteration
6.4 Common Food Adulterants
6.5 Adulteration Remedy Strategies
6.5.1 Government and Regulatory Agency Initiative
6.5.2 Loopholes in Existing Method of Eliminating Adulteration
6.5.3 Process and Product Verification
6.5.4 Higher Levels of Transparency/Traceability in Supply Chain
6.5.5 Use of Novel Technology
6.5.6 Training
6.5.7 Awareness
6.6 Conclusion
References
7. Food Adulteration and Its Impacts on Our Health/Balanced Nutrition Suka Thangaraju, Nikitha Modupalli and Venkatachalapathy Natarajan
7.1 Introduction
7.2 Types of Adulteration
7.2.1 Intentional Adulteration
7.2.2 Incidental Adulteration
7.2.3 Other Types of Adulteration
7.2.3.1 Natural Contamination
7.2.3.2 Metallic Contamination
7.2.3.3 Microbial Contamination
7.2.3.4 Adulteration in Organic Foods
7.2.3.5 Adulteration During Irradiation of Foods
7.2.3.6 Genetically Modified Foods
7.3 Adulteration in Foods
7.3.1 Global Food Environment
7.4 Effects of Food Adulteration
7.4.1 Health Effects
7.4.2 Balanced Nutrition
7.5 Measures to Mitigate Food Adulteration
7.5.1 Producer’s or Manufacturer’s End
7.5.2 Consumer’s End
7.5.3 Government and Regulatory Agencies
References
8. Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies
Naman Kaur, Aparna Agarwal, Manisha Sabharwal and Nidhi Jaiswal
Abbreviations
8.1 Introduction
8.2 Anti-Nutritional Factor
8.2.1 Tannins
8.2.1.1 Types
8.2.1.2 Adverse Effects
8.2.2 Saponins
8.2.2.1 Saponins
8.2.2.2 Adverse Effects
8.2.3 Lectins and Hemagglutinin
8.2.3.1 Adverse Effects
8.2.4 Alkaloids
8.2.4.1 Adverse Health Effects
8.2.5 Oxalates
8.2.5.1 Adverse Effects
8.2.6 Cyanogenic Glycosides
8.2.6.1 Adverse Effects
8.2.7 Goitrogens
8.2.7.1 Adverse Effects
8.3 Methods to Reduce Levels of Anti-Nutritional Factors in Foods
8.3.1 Soaking
8.3.2 Fermentation
8.3.3 Germination
8.3.4 Milling
8.3.5 Extrusion
8.3.6 Heating-Autoclaving (Wet Heating) and Roasting (Dry Heating)
8.3.7 Gamma Radiation
8.3.8 Genomic Technology
8.4 Conclusion
References
9. Feeding the Future—Challenges and Limitations
Baishakhi De and Tridib Kumar Goswami
9.1 Introduction
9.2 Early Life Nutrition and Healthy Future
9.2.1 Choice of Food and “Nutrition Transition”
9.3 Challenges and Opportunities in Developing the Future Food Systems
9.4 Sustainable Diet for the Future
9.5 Research Trends and Green Food Technologies
9.5.1 Green Technologies in Food Processing
9.5.2 Nanotechnology in Food Processing and Food Safety
9.5.3 CRISPR-Based Technologies
9.5.4 Future Directives
9.5.4.1 3D Food Printing and Mass Customization of Diet
9.6 Regulations and Trade
9.7 Conclusion
References
10. Alternate Food Preservation Technology
Pratik S. Gaikwad, Chayanika Sarma, Aditi Negi and Akash Pare
10.1 Introduction
10.2 Non-Thermal Preservation Technique
10.2.1 Packaging Technology
10.2.1.1 Challenges and Future Scope of MAP Processing
10.2.2 Ozone (O3) Treatment
10.2.2.1 Properties of O3
10.2.2.2 Principle of O3 Generation
10.2.2.3 Challenges and Future Scope of O3 Processing
10.2.3 High Hydrostatic Pressure Treatment
10.2.3.1 Principles of HPP Treatment
10.2.3.2 HPP Time
10.2.3.3 Challenges and Future Scope of HPP Treatment
10.2.4 Ultrasound Treatment
10.2.4.1 Principle of Ultrasound Treatment
10.2.4.2 Challenges and Future Scope of Ultrasound Treatment
10.2.5 Pulsed Electric Field Treatment
10.2.5.1 Principle of PEF Treatment
10.2.5.2 Challenges and Future Scope of PEF Treatment
10.2.6 Cold Plasma Treatment
10.2.6.1 Generation of CP Treatment
10.2.6.2 Challenges and Future Scope of CP
10.2.7 Oscillating Magnetic Field
10.2.7.1 Challenges and Future Scope of OMF
10.2.8 Membrane Filtration Process
10.2.8.1 Principle of Membrane Filtration Process
10.2.8.2 Microfiltration
10.2.8.3 Ultrafiltration
10.2.8.4 Nanofiltration
10.2.8.5 Reverse Osmosis
10.2.8.6 Challenges and Future Scope of the Membrane Filtration Process
10.3 Novel-Thermal Preservation Technique
10.3.1 Ohmic Heating Treatment
10.3.1.1 Application of OH Treatment
10.3.1.2 Challenges and Future Scope of OH Treatment
10.3.2 Microwave Heating
10.3.2.1 Principle of MW Heating
10.3.2.2 Applications of MW Heating
10.3.2.3 Challenges and Future Scope of MW Heating
10.3.3 Infrared Heating (IRH)
10.3.3.1 Application of IRH
10.3.3.2 Challenges and Future Scope of IRH
10.3.4 Radio Frequency Heating
10.3.4.1 Principle of RF Heating
10.3.4.2 Factor Influencing of RF Heating
10.3.4.3 Challenges and Future Scope of RF Heating
10.4 Other Alternative Preservation Techniques
10.4.1 Freezing
10.4.1.1 Challenges and Future Scope of Freezing
10.4.2 Dehydration
10.4.3 Frying
10.4.4 Chilling
10.4.5 Extrusion
10.4.6 Three-Dimensional (3-D) Printing
10.4.6.1 Principle of 3-D Printing
10.4.6.2 Factor Influencing 3-D Printing
10.4.7 Blanching
10.5 Hurdle Technology for Preservation of Food
10.6 Irradiation Process for Preservation of Food
10.6.1 Electron Beam
10.6.2 X-Radiation (X-Ray)
10.6.3 Gamma Rays
10.7 Food Additives for the Preservation of Food
10.7.1 Natural Additives
10.7.2 Synthetic Additives
10.7.3 Challenges and Future Scope of Additives
10.8 Conclusion
References
11 Green Solvents for Food Processing Applications
A. Surendra Babu, A. Sangeetha and R. Jaganmohan
11.1 Introduction
11.2 Green Solvents
11.2.1 Water as Green Solvent
11.2.2 Subcritical Water Extraction
11.2.3 Supercritical Fluids as Green Solvent
11.2.4 Gas Expanded Liquids as Green Solvent
11.2.5 Ionic Liquids as Green Solvent
11.2.5.1 Classification of Ionic Liquids
11.2.6 Solvents Derived From Biomass as Green Solvent
11.2.7 Deep Eutectic Solvents as Green Solvents
11.3 Synthesis of NADES
11.3.1 NADES for Extraction of Phenolic Compounds
11.3.2 NADES for extraction of Flavonoids
11.3.3 NADES for Extraction of Other Polar Compounds
11.3.3.1 Ferulic Acid Extraction from Ligusticum Chuangxiong Hort and NADES
11.3.4 NADES for Extraction of Food Samples
11.3.4.1 Extraction of Vanillin With NADES
11.3.4.2 Extraction of Anthocyanins With NADES
11.3.4.3 Extraction oof Phenolic Compounds With NADES
11.3.5 General Considerations Using NADES as Extraction Solvents
11.4 Conclusion and Future Trends
References
12. Technological Advancement in Food Additives and Preservatives
Shikha Pandhi, Arvind Kumar and Akansha Gupta
Abbreviations
12.1 Introduction
12.2 Food Additives and Preservatives
12.2.1 Classes of Food Additives
12.2.2 Significance in Food Processing and Preservation
12.2.3 Mechanism of Action of Food Preservatives
12.3 Regulatory Aspects of Food Additives and Preservatives
12.3.1 Generally Recognized as Safe
12.3.2 FSSAI Regulations on Permissible Limits of Food Additives
12.4 Health Concerns of Conventional Food Additives
12.5 Technological Advancements in Food Additives and Preservatives
12.5.1 Novel Food Additives
12.5.1.1 Essential Oils/Phytochemicals
12.5.1.2 Metallic Nanoparticles as Antimicrobial (Green Route)
12.6 Novel Technological Approaches for Enhanced Functionality
12.6.1 Nanoencapsulation
12.6.1.1 Fundamentals and Techniques
12.6.1.2 Types of Encapsulating Material
12.7 Methods for Food Additives Determination
12.7.1 Analytical Methods
12.7.1.1 Spectroscopy Techniques
12.7.1.2 Chromatographic Techniques
12.7.1.3 Electroanalytical Techniques
12.8 Future Prospects
12.9 Conclusion
References
13. Sensors for Non-Destructive Quality Evaluation of Food
Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K. Prabhakar and Ritesh Kumar
13.1 Introduction
13.2 Different Types of Non-Destructive Methods
13.2.1 Mechanical Method
13.2.1.1 Mechanical Thumb Method
13.2.1.2 Sinclair IQTM-Firmness Tester (SIO-FT)
13.2.1.3 Laser-Air Puff
13.2.2 Chemical Method
13.2.2.1 Electronic Nose
13.2.3 Electromagnetic Method
13.2.3.1 Nuclear Magnetic Resonance (NMR)
13.2.3.2 Magnetic Resonance Imaging
13.2.4 Optical Method
13.2.4.1 NIR Spectroscopy
13.2.4.2 Image Analysis Techniques
13.2.4.3 Time-Resolved Reflectance Spectrometry
13.2.5 Dynamic Method
13.2.5.1 X-Rays
13.2.5.2 Computed Tomography
13.2.5.3 Ultrasonic
13.2.5.4 Acoustic Techniques
13.2.6 Sensor Fusion
13.3 Non-Destructive Quality Testing in Various Food Commodities
13.3.1 Staple Foods
13.3.1.1 Sensory Aspect
13.3.1.2 Adulteration Aspects
13.3.1.3 Chemical Aspects
13.3.2 Fruits
13.3.2.1 Fruit Quality Inspection Using Electronic Nose
13.3.2.2 Fruit Quality inspection Using UV-VIS-NIR Spectroscopy
13.3.2.3 Fruit Quality Inspection Using Ultrasound Sensing Technique
13.3.2.4 Fruit Quality Inspection Using Machine Vision Sensing Technique
13.3.2.5 Fruit Quality Inspection Using Acoustic Impulse Technique
13.3.3 Vegetables
13.3.3.1 Spectroscopic Techniques
13.3.3.2 Sound Waves Techniques
13.3.3.3 Imaging Analysis Techniques
13.4 Conclusion
References
Index
Back to Top
Preface
1. Food Chemistry: Role of Additives, Preservatives, and Adulteration
Mousumi Sen
1.1 Introduction
1.2 Categories of Food Colors
1.3 Natural Colors Are Best Over Artificial Colors
1.4 Classification of Food Colorants
1.4.1 Natural Colorants
1.4.2 Synthetic Colorants
1.4.2.1 Water Soluble Synthetic Colors
1.4.2.2 Fat Soluble Synthetic Colorants
1.4.2.3 Lake Colorants
1.5 Classification of Food Additives
1.5.1 Why Food Colors Are Preferred
1.5.2 E-Numbering
1.6 Food Spoilage and Preservation
1.6.1 Causes of Spoilage
1.6.2 Principle of Food Preservation
1.7 Preservatives
1.7.1 Factors Affecting Preservative Efficiency
1.7.1.1 Interaction With Formulation Components
1.7.1.2 Properties of Preservatives
1.7.1.3 Effect of Containers
1.7.1.4 Types of Micro-Organisms
1.7.1.5 Influence of pH
1.7.2 Factors Affecting Chemical Preservation
1.7.3 Classification of Chemical Preservatives
1.7.4 Types of Chemical Preservatives
1.7.5 Natural Chemical Preservatives
1.7.6 Methods of Food Preservation
1.8 Antioxidants
1.9 Oils and Spices
1.10 Introduction to Hurdle Technology
1.10.1 Advantages of Food Additives and Preservatives
1.10.2 Disadvantages of Food Additives and Preservatives
1.10.3 Effects of Food Additives and Food Preservatives
1.10.4 Safety of Food Additives and Preservatives
1.11 Adulteration
1.11.1 History of Food Adulteration
1.11.2 Types of Food Adulteration
1.11.2.1 Intentional Adulteration
1.11.2.2 Incidental Adulteration
1.11.2.3 Metallic Adulteration
1.11.3 A Food Is Considered Adulterated if It Has the Following Factors
1.11.4 Effects of Adulterated Food on Human Health
1.11.5 Reasons for Food Adulteration
1.11.6 Methods of Food Adulteration
1.11.7 Trends of Food Adulteration in Developing Countries
1.12 Food Safety and Standards Act
1.12.1 Few Steps to Avoid Adulteration
1.12.2 Detection Methods of Adulteration
1.12.3 Technique to Check Food Adulteration
1.13 Conclusion
References
2. Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Sunita Adhikari (Nee Pramanik)
Abbreviations
2.1 Introduction
2.2 Merits and Demerits of Food Additives and Preservatives
2.2.1 Merits of Food Additives and Preservatives
2.2.2 Demerits of Food Additives and Preservatives
2.3 Types of Food Additives and Preservatives
2.3.1 Preservatives
2.3.2 Nutritional Additives
2.3.3 Flavoring Agent
2.3.4 Coloring Agent
2.3.5 Texturizing Agent
2.3.6 Miscellaneous Additives
2.3.6.1 Acidity Regulator
2.3.6.2 Anti-Caking Agent
2.3.6.3 Antifoaming Agent
2.3.6.4 Flour Treatment Agents
2.3.6.5 Fat Replacers
2.3.6.6 Sweeteners
2.3.6.7 Leavening Agent
2.3.6.8 Firming Agent
2.3.6.9 Glazing Agent
2.3.6.10 Humectant
2.3.6.11 Sequestering Agent
2.3.6.12 Gelling Agent
2.3.6.13 Propellants
2.3.6.14 Foaming Agent
2.3.6.15 Seasoning
2.3.6.16 Curing Agents
2.3.6.17 Probiotics
2.3.6.18 Other Food Additives
2.3.6.19 Indirect Food Additives
2.4 Health Effect of Food Additives and Preservatives
2.5 Conclusion
References
3. Role of Packaging in Food Processing
Bhasha Sharma, Susmita dey Sadhu, Rajni Chopra and Meenakshi Garg
3.1 Introduction
3.2 State-of-the-Art
3.3 Raw Materials Used in Food Packaging
3.3.1 Metals
3.3.2 Glass
3.3.3 Plastics
3.3.4 Paper and Cardboard
3.4 Packaging Footprints on Quality, Shelf Life, and Safety of Food
3.5 Prolegomenon on Active and Smart Packaging Systems
3.5.1 Active Packaging
3.5.2 Intelligent Packaging System
3.6 Aseptic Packaging in Food Processing
3.7 The Paradigm in Strategies for Improvement of Food Packaging
3.7.1 Bequest of Packaging Into the Cycle of Food Chain Sustainability
3.7.2 Selection of Materials With the Objective of Recyclability
3.7.3 Escalating Protective Role of Packaging
3.7.4 How Biodegradable Polymers can Mitigate the Plight of Packaging in Food Processing
3.8 Integration of Nanotechnology to Ameliorate Food Packaging
3.9 Life Cycle Assessment (LCA)
3.10 Deciphering the Challenges for Sustainable Food Packaging
3.11 Conclusion and the Way Forward
Acknowledgement
References
4. Laws Impacting Chemicals Added to Food
Preeti Khanna, Rajni Chopra and Meenakshi Garg
4.1 Introduction
4.2 Functions of Food Additives
4.2.1 Sustain or Enhance the Shelf Life and Freshness of a Product
4.2.2 Sustain or Enhance the Nutritional Quality of a Product
4.2.3 Improve the Aesthetic Appeal and Sensory Attributes of a Product
4.3 Classification of Food Additives
4.3.1 Classification Based on Functionality
4.3.1.1 Flavoring Agents
4.3.1.2 Enzyme Preparations
4.3.1.3 Other Additives
4.4 Classification Based on Primary and Secondary Technological Roles—Direct and Indirect Additives
4.5 Evaluating the Health Risk of Food Additives
4.6 International Regulations for the Efficacy of Food Additives
4.7 International Laws
4.7.1 US Food and Drug Administration
4.8 Indian Regulations—Food Safety and Standards Authority of India (FSSAI), Additives Regulations (Regulation 3.1)
4.9 Safety Assessment: Redbook’s Principles of Safety Evaluation
4.10 Levels of Concern for Direct Food Additives
4.11 Threshold Regulation Exemption for Indirect Food Additives
4.12 Estimated Daily Intakes
4.13 Human Data and Clinical Studies
4.14 GRAS Substances
4.15 European Union Legislation
4.16 Categorization of Food Additives
4.16.1 Additives Can Be Used for the Following Purposes
4.17 Safety Assessment of Food Additives
4.18 Safety Evaluation Process and Authorization
4.19 Use of Food Additives in Food Products
4.19.1 Traditional Foods
4.19.2 Restricted Provisions
4.20 Labeling Regulations and Guidelines
4.21 Conclusion
References
5. Detection of Food Adulterants in Different Foodstuff
Aditi Negi, P. Lakshmi Praba K., R. Meenatchi and Akash Pare
5.1 Introduction
5.2 Types of Adulteration
5.3 Impact of Adulteration on Health
5.4 Approaches for Adulterant Authentication in Food Materials
5.5 Physical Authentication Techniques
5.6 Application of Biochemical and Analytical Methods in Adulterant Authentication
5.6.1 Adulterant Authentication Through HPLC
5.6.2 Adulterant Authentication Through GCMS
5.6.3 Adulterant Authentication Through Spectroscopic Method
5.6.4 Adulterant Authentication Through Ambient Mass Spectroscopy Techniques
5.6.5 Adulterant Authentication Through Nuclear Magnetic Resonance Technique
5.7 Adulterant Identification by Molecular Techniques
5.7.1 Polymerase Chain Reaction–Based Techniques for Adulterant Identification
5.7.2 Application of Real-Time PCR in Adulterant Authentication
5.7.3 Isothermal Amplification Methods for Adulterant Identification
5.7.4 Sequencing and Hybridization-Based Methods in Adulterant Identification
5.8 Limitation in Use of Molecular-Based Methods for Adulterant Authentication
5.9 Conclusion
References
6. Trends of Food Adulteration in Developing Countries and Its Remedies Satyam Chachan, Anand Kishore, Khushbu Kumari and Arun Sharma
6.1 Introduction
6.2 Food Fraud in Developing Countries
6.2.1 Impact of Adulteration
6.3 Classification of Food Adulteration
6.3.1 Intentional Adulteration
6.4 Common Food Adulterants
6.5 Adulteration Remedy Strategies
6.5.1 Government and Regulatory Agency Initiative
6.5.2 Loopholes in Existing Method of Eliminating Adulteration
6.5.3 Process and Product Verification
6.5.4 Higher Levels of Transparency/Traceability in Supply Chain
6.5.5 Use of Novel Technology
6.5.6 Training
6.5.7 Awareness
6.6 Conclusion
References
7. Food Adulteration and Its Impacts on Our Health/Balanced Nutrition Suka Thangaraju, Nikitha Modupalli and Venkatachalapathy Natarajan
7.1 Introduction
7.2 Types of Adulteration
7.2.1 Intentional Adulteration
7.2.2 Incidental Adulteration
7.2.3 Other Types of Adulteration
7.2.3.1 Natural Contamination
7.2.3.2 Metallic Contamination
7.2.3.3 Microbial Contamination
7.2.3.4 Adulteration in Organic Foods
7.2.3.5 Adulteration During Irradiation of Foods
7.2.3.6 Genetically Modified Foods
7.3 Adulteration in Foods
7.3.1 Global Food Environment
7.4 Effects of Food Adulteration
7.4.1 Health Effects
7.4.2 Balanced Nutrition
7.5 Measures to Mitigate Food Adulteration
7.5.1 Producer’s or Manufacturer’s End
7.5.2 Consumer’s End
7.5.3 Government and Regulatory Agencies
References
8. Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Strategies
Naman Kaur, Aparna Agarwal, Manisha Sabharwal and Nidhi Jaiswal
Abbreviations
8.1 Introduction
8.2 Anti-Nutritional Factor
8.2.1 Tannins
8.2.1.1 Types
8.2.1.2 Adverse Effects
8.2.2 Saponins
8.2.2.1 Saponins
8.2.2.2 Adverse Effects
8.2.3 Lectins and Hemagglutinin
8.2.3.1 Adverse Effects
8.2.4 Alkaloids
8.2.4.1 Adverse Health Effects
8.2.5 Oxalates
8.2.5.1 Adverse Effects
8.2.6 Cyanogenic Glycosides
8.2.6.1 Adverse Effects
8.2.7 Goitrogens
8.2.7.1 Adverse Effects
8.3 Methods to Reduce Levels of Anti-Nutritional Factors in Foods
8.3.1 Soaking
8.3.2 Fermentation
8.3.3 Germination
8.3.4 Milling
8.3.5 Extrusion
8.3.6 Heating-Autoclaving (Wet Heating) and Roasting (Dry Heating)
8.3.7 Gamma Radiation
8.3.8 Genomic Technology
8.4 Conclusion
References
9. Feeding the Future—Challenges and Limitations
Baishakhi De and Tridib Kumar Goswami
9.1 Introduction
9.2 Early Life Nutrition and Healthy Future
9.2.1 Choice of Food and “Nutrition Transition”
9.3 Challenges and Opportunities in Developing the Future Food Systems
9.4 Sustainable Diet for the Future
9.5 Research Trends and Green Food Technologies
9.5.1 Green Technologies in Food Processing
9.5.2 Nanotechnology in Food Processing and Food Safety
9.5.3 CRISPR-Based Technologies
9.5.4 Future Directives
9.5.4.1 3D Food Printing and Mass Customization of Diet
9.6 Regulations and Trade
9.7 Conclusion
References
10. Alternate Food Preservation Technology
Pratik S. Gaikwad, Chayanika Sarma, Aditi Negi and Akash Pare
10.1 Introduction
10.2 Non-Thermal Preservation Technique
10.2.1 Packaging Technology
10.2.1.1 Challenges and Future Scope of MAP Processing
10.2.2 Ozone (O3) Treatment
10.2.2.1 Properties of O3
10.2.2.2 Principle of O3 Generation
10.2.2.3 Challenges and Future Scope of O3 Processing
10.2.3 High Hydrostatic Pressure Treatment
10.2.3.1 Principles of HPP Treatment
10.2.3.2 HPP Time
10.2.3.3 Challenges and Future Scope of HPP Treatment
10.2.4 Ultrasound Treatment
10.2.4.1 Principle of Ultrasound Treatment
10.2.4.2 Challenges and Future Scope of Ultrasound Treatment
10.2.5 Pulsed Electric Field Treatment
10.2.5.1 Principle of PEF Treatment
10.2.5.2 Challenges and Future Scope of PEF Treatment
10.2.6 Cold Plasma Treatment
10.2.6.1 Generation of CP Treatment
10.2.6.2 Challenges and Future Scope of CP
10.2.7 Oscillating Magnetic Field
10.2.7.1 Challenges and Future Scope of OMF
10.2.8 Membrane Filtration Process
10.2.8.1 Principle of Membrane Filtration Process
10.2.8.2 Microfiltration
10.2.8.3 Ultrafiltration
10.2.8.4 Nanofiltration
10.2.8.5 Reverse Osmosis
10.2.8.6 Challenges and Future Scope of the Membrane Filtration Process
10.3 Novel-Thermal Preservation Technique
10.3.1 Ohmic Heating Treatment
10.3.1.1 Application of OH Treatment
10.3.1.2 Challenges and Future Scope of OH Treatment
10.3.2 Microwave Heating
10.3.2.1 Principle of MW Heating
10.3.2.2 Applications of MW Heating
10.3.2.3 Challenges and Future Scope of MW Heating
10.3.3 Infrared Heating (IRH)
10.3.3.1 Application of IRH
10.3.3.2 Challenges and Future Scope of IRH
10.3.4 Radio Frequency Heating
10.3.4.1 Principle of RF Heating
10.3.4.2 Factor Influencing of RF Heating
10.3.4.3 Challenges and Future Scope of RF Heating
10.4 Other Alternative Preservation Techniques
10.4.1 Freezing
10.4.1.1 Challenges and Future Scope of Freezing
10.4.2 Dehydration
10.4.3 Frying
10.4.4 Chilling
10.4.5 Extrusion
10.4.6 Three-Dimensional (3-D) Printing
10.4.6.1 Principle of 3-D Printing
10.4.6.2 Factor Influencing 3-D Printing
10.4.7 Blanching
10.5 Hurdle Technology for Preservation of Food
10.6 Irradiation Process for Preservation of Food
10.6.1 Electron Beam
10.6.2 X-Radiation (X-Ray)
10.6.3 Gamma Rays
10.7 Food Additives for the Preservation of Food
10.7.1 Natural Additives
10.7.2 Synthetic Additives
10.7.3 Challenges and Future Scope of Additives
10.8 Conclusion
References
11 Green Solvents for Food Processing Applications
A. Surendra Babu, A. Sangeetha and R. Jaganmohan
11.1 Introduction
11.2 Green Solvents
11.2.1 Water as Green Solvent
11.2.2 Subcritical Water Extraction
11.2.3 Supercritical Fluids as Green Solvent
11.2.4 Gas Expanded Liquids as Green Solvent
11.2.5 Ionic Liquids as Green Solvent
11.2.5.1 Classification of Ionic Liquids
11.2.6 Solvents Derived From Biomass as Green Solvent
11.2.7 Deep Eutectic Solvents as Green Solvents
11.3 Synthesis of NADES
11.3.1 NADES for Extraction of Phenolic Compounds
11.3.2 NADES for extraction of Flavonoids
11.3.3 NADES for Extraction of Other Polar Compounds
11.3.3.1 Ferulic Acid Extraction from Ligusticum Chuangxiong Hort and NADES
11.3.4 NADES for Extraction of Food Samples
11.3.4.1 Extraction of Vanillin With NADES
11.3.4.2 Extraction of Anthocyanins With NADES
11.3.4.3 Extraction oof Phenolic Compounds With NADES
11.3.5 General Considerations Using NADES as Extraction Solvents
11.4 Conclusion and Future Trends
References
12. Technological Advancement in Food Additives and Preservatives
Shikha Pandhi, Arvind Kumar and Akansha Gupta
Abbreviations
12.1 Introduction
12.2 Food Additives and Preservatives
12.2.1 Classes of Food Additives
12.2.2 Significance in Food Processing and Preservation
12.2.3 Mechanism of Action of Food Preservatives
12.3 Regulatory Aspects of Food Additives and Preservatives
12.3.1 Generally Recognized as Safe
12.3.2 FSSAI Regulations on Permissible Limits of Food Additives
12.4 Health Concerns of Conventional Food Additives
12.5 Technological Advancements in Food Additives and Preservatives
12.5.1 Novel Food Additives
12.5.1.1 Essential Oils/Phytochemicals
12.5.1.2 Metallic Nanoparticles as Antimicrobial (Green Route)
12.6 Novel Technological Approaches for Enhanced Functionality
12.6.1 Nanoencapsulation
12.6.1.1 Fundamentals and Techniques
12.6.1.2 Types of Encapsulating Material
12.7 Methods for Food Additives Determination
12.7.1 Analytical Methods
12.7.1.1 Spectroscopy Techniques
12.7.1.2 Chromatographic Techniques
12.7.1.3 Electroanalytical Techniques
12.8 Future Prospects
12.9 Conclusion
References
13. Sensors for Non-Destructive Quality Evaluation of Food
Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K. Prabhakar and Ritesh Kumar
13.1 Introduction
13.2 Different Types of Non-Destructive Methods
13.2.1 Mechanical Method
13.2.1.1 Mechanical Thumb Method
13.2.1.2 Sinclair IQTM-Firmness Tester (SIO-FT)
13.2.1.3 Laser-Air Puff
13.2.2 Chemical Method
13.2.2.1 Electronic Nose
13.2.3 Electromagnetic Method
13.2.3.1 Nuclear Magnetic Resonance (NMR)
13.2.3.2 Magnetic Resonance Imaging
13.2.4 Optical Method
13.2.4.1 NIR Spectroscopy
13.2.4.2 Image Analysis Techniques
13.2.4.3 Time-Resolved Reflectance Spectrometry
13.2.5 Dynamic Method
13.2.5.1 X-Rays
13.2.5.2 Computed Tomography
13.2.5.3 Ultrasonic
13.2.5.4 Acoustic Techniques
13.2.6 Sensor Fusion
13.3 Non-Destructive Quality Testing in Various Food Commodities
13.3.1 Staple Foods
13.3.1.1 Sensory Aspect
13.3.1.2 Adulteration Aspects
13.3.1.3 Chemical Aspects
13.3.2 Fruits
13.3.2.1 Fruit Quality Inspection Using Electronic Nose
13.3.2.2 Fruit Quality inspection Using UV-VIS-NIR Spectroscopy
13.3.2.3 Fruit Quality Inspection Using Ultrasound Sensing Technique
13.3.2.4 Fruit Quality Inspection Using Machine Vision Sensing Technique
13.3.2.5 Fruit Quality Inspection Using Acoustic Impulse Technique
13.3.3 Vegetables
13.3.3.1 Spectroscopic Techniques
13.3.3.2 Sound Waves Techniques
13.3.3.3 Imaging Analysis Techniques
13.4 Conclusion
References
Index
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