application of alternative food-preservation - Bentham Science
application of alternative food-preservation - Bentham Science application of alternative food-preservation - Bentham Science
2 Application of Alternative Food-Preservation Technologies Bevilacqua et al. A good answer for this demand could be the use of natural compounds, as well as the employment of some notthermal treatments (homogenization, high hydrostatic pressure, microwave and irradiation), able to assure safety and quality. A drawback of the literature for these topics is that the most of books and reviews available are referred to data collected in model systems or laboratory media or, when the in vivo information is present, there is a lack on the practical use in foods. This book offers an overview of the most recent findings on the topics of natural compounds and not-thermal approaches, focusing on the practical application and implications of these alternative methods in foods. Chapters 2 and 3 report a theoretical background, useful to understand how manage the concepts of safety and quality (quantitative risk analysis, food safety objectives, use of microbiological criteria), along with a brief description of the most important pathogens and spoiling microorganisms recovered in foods and the biochemical changes occurring throughout food storage and spoilage. After these two chapters, that can be considered as a necessary introduction, there are the key chapters of the book, divided into two groups: in the section I (chapters 4, 5, 6 and 7) readers can find an exhaustive description of the most important natural compounds used for food preservation (i.e. essential oils, nisin, lysozyme and other enzymatic systems and chitosan); otherwise, the chapters 8 and 9 (section II) focus on the not-thermal approaches (high pressure, microwave and irradiation). Each chapter includes one or more paragraphs covering the basic aspects of the topic (mode of action, details on the antimicrobial activity, equipments) and then the information on the use of the proposed approach in foods, along with a description of food changes, if the data are available. Finally, in the case of the natural compounds, there is always a final paragraph covering the toxicological data and legal aspects. Chapter 10 proposes another theoretical and necessary background, i.e. the predictive microbiology and the mathematical approach for shelf life prediction and evaluation. After a brief description of the most important primary models (both growth and survival functions), the chapter goes on some new approaches, like the S/P models, along a brief synopsis of the most important secondary models. An appendix to the chapters reports some details on the design of experiments, focusing on the Central Composite Design and Centroid Approach. Finally, the book proposes two appendices, focusing on the microencapsulation of active ingredients, as a new way for shelf life prolonging, and the use of not-conventional atmospheres, as a convenient approach to control microbial growth and preserve food quality. In summary, we feel that this book will be a useful mean for students, researchers and people acting in food chain with the spectrum of current knowledge, practical implications and applications and perspectives, along with some provoking issues. We hope that it can contribute to increase consumer awareness towards some alternative approaches for food preservation, as well as the firm belief amongst food producers and governments that natural compounds and not-thermal approaches have really a practical significance and can be the future in the field of food technology, thus assuring safety, quality and low impact on human health and environment. Table 1: Keywords of green consumerism Keyword Why Health A sentary lifestyle combined with health impacts of environmental pollution and emissions, use and abuse of pesticides, antibiotics and chemicals, could have dramatic consequences. Energy Every source of energy has an environmental impact. Energy efficiency is not just technology, but also cutting back. Water Water use is increasing at twice the rate of population increase. Much can be done at individual level. Chemicals Pesticides, preservatives and other chemical hazards have long term effects on human health and wellbeing. Genetic engineering Natural world Includes many ethical and moral issues. Genetic engineering is not necessarily bad, but consumer should be given the choice. Considerable pressures are put on the natural world due to population increase and rise in consumption. Nowadays, it has been esteemed that ca. 40% of all plant is consumed by humans. Somewhere, something should stop!
An Introduction to Green Consumerism Application of Alternative Food-Preservation Technologies 3 REFERENCES [1] Tiwari BK, Valdramidis VP, O’Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J Agric Food Chem 2009; 57: 5987-6000. [2] Burt S. Essential oils and their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol 2004; 94: 223-253. [3] Bevilacqua A, Sinigaglia M, Corbo MR. Alicyclobacillus acidoterrestris: new methods for inhibiting spore germination. Int J Food Microbiol 2008; 125: 103-110. [4] Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches-a review. Int J Food Sci Technol 2009; 44: 223-241.
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An Introduction to Green Consumerism Application <strong>of</strong> Alternative Food-Preservation Technologies 3<br />
REFERENCES<br />
[1] Tiwari BK, Valdramidis VP, O’Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application <strong>of</strong> natural<br />
antimicrobials for <strong>food</strong> <strong>preservation</strong>. J Agric Food Chem 2009; 57: 5987-6000.<br />
[2] Burt S. Essential oils and their antibacterial properties and potential <strong>application</strong>s in <strong>food</strong>s-a review. Int J Food<br />
Microbiol 2004; 94: 223-253.<br />
[3] Bevilacqua A, Sinigaglia M, Corbo MR. Alicyclobacillus acidoterrestris: new methods for inhibiting spore<br />
germination. Int J Food Microbiol 2008; 125: 103-110.<br />
[4] Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life <strong>of</strong><br />
<strong>food</strong>s through the use <strong>of</strong> natural compounds and non-thermal approaches-a review. Int J Food Sci Technol 2009; 44:<br />
223-241.
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