application of alternative food-preservation - Bentham Science
application of alternative food-preservation - Bentham Science application of alternative food-preservation - Bentham Science
ii PREFACE Nowadays, western countries are experiencing a trend of green consumerism, desiring fewer synthetic additives and more friendly compounds. Therefore, bacteriocins and other natural compounds (lysozyme, bacteriocins, fatty acids, monoglycerides and essential oils) could be considered promising bioactive molecules and their use might be proposed to control and/or inhibit pathogens and spoiling microorganisms. Thermal pasteurization and sterilization are the most important techniques to achieve safety in foods; however, they can result in some unfavorable changes, like protein denaturation, non-enzymatic browning and loss of vitamins and volatile compounds. Advances in food processing were allowed in the past to avoid some undesirable changes; however, thermally processed foods still lack the fresh flavour and texture In the light of these ideas, alternative approaches have been extensively investigated in the past 30-40 years; they are usually labeled as non-thermal techniques, as food is (in some cases) treated at room or refrigeration temperature or the rest at relatively high temperatures (e.g. 70-90 °C for high homogenization pressures) is limited within the time. Dealing with these considerations, the book will focus on the alternative approaches for prolonging food shelf life; in particular, the topics of the book are: 1. use of natural compounds in food preservation (essential oils, lysozyme, lactoperoxidase system, lactoferrins, bacteriocins and related antimicrobial compounds) 2. use of high hydrostatic and homogenization pressures 3. use of non conventional atmospheres 4. other alternative approaches (microwave, ultrasounds, pulsed electric fields, irradiation) 5. definition of food safety objectives and mathematical modeling and challenge for shelf life definition and evaluation. The book proposes an integrated approach of shelf life extension, focusing on both the inhibition of the spoilage microorganisms and on the implications of the alternative approaches, in terms of quality and costs (technical and economical feasibility).
CONTRIBUTORS CHAPTER 1 Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it Maria Rosaria Corbo (1,2) m.corbo@unifg.it Milena Siniggalia (1,2) m.sinigaglia@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 2 Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it Barbara Speranza (1,2) b.speranza@unifg.it Milena Sinigaglia (1,2) m.sinigaglia@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 3 Barbara Speranza (1,2) b.speranza@unifg.it Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it Maria Rosaria Corbo (1,2) m.corbo@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 4 Barbara Speranza (1,2) b.speranza@unifg.it Maria Rosaria Corbo (1,2) m.corbo@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 5 Daniela D'Amato (1,2) d.damato@unifg.it Daniela Campaniello (1) d.campaniello@unifg.it Milena Sinigaglia (1,2) m.sinigaglia@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 6 Daniela D'Amato (1,2) d.damato@unifg.it Milena Sinigaglia (1,2) m.sinigaglia@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia CHAPTER 7 Daniela Campaniello (1) d.campaniello@unifg.it Maria Rosaria Corbo (1,2) m.corbo@unifg.it 1 Department of Food Science, Faculty of Agricultural Science, University of Foggia 2 Food Quality and Health Research Center (BIOAGROMED), University of Foggia iii
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CONTRIBUTORS<br />
CHAPTER 1<br />
Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it<br />
Maria Rosaria Corbo (1,2) m.corbo@unifg.it<br />
Milena Siniggalia (1,2) m.sinigaglia@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 2<br />
Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it<br />
Barbara Speranza (1,2) b.speranza@unifg.it<br />
Milena Sinigaglia (1,2) m.sinigaglia@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 3<br />
Barbara Speranza (1,2) b.speranza@unifg.it<br />
Antonio Bevilacqua (1,2) a.bevilacqua@unifg.it<br />
Maria Rosaria Corbo (1,2) m.corbo@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 4<br />
Barbara Speranza (1,2) b.speranza@unifg.it<br />
Maria Rosaria Corbo (1,2) m.corbo@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 5<br />
Daniela D'Amato (1,2) d.damato@unifg.it<br />
Daniela Campaniello (1) d.campaniello@unifg.it<br />
Milena Sinigaglia (1,2) m.sinigaglia@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 6<br />
Daniela D'Amato (1,2) d.damato@unifg.it<br />
Milena Sinigaglia (1,2) m.sinigaglia@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
CHAPTER 7<br />
Daniela Campaniello (1) d.campaniello@unifg.it<br />
Maria Rosaria Corbo (1,2) m.corbo@unifg.it<br />
1 Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia<br />
2 Food Quality and Health Research Center (BIOAGROMED), University <strong>of</strong> Foggia<br />
iii
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