application of alternative food-preservation - Bentham Science
application of alternative food-preservation - Bentham Science application of alternative food-preservation - Bentham Science
iv CHAPTER 8 Antonio Bevilacqua (1,2) a.bevilacqua@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 9 Nilde Di Benedetto (1) n.dibenedetto@unifg.it Marianne Perricone (3) m.perricone@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 3 Department of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science, University of Foggia CHAPTER 10 Antonio Bevilacqua (1,2) a.bevilacqua@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 APPENDIX 1 Mariangela Gallo (1) m.gallo@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 APPENDIX II Maria Rosaria Corbo (1,2) m.corbo@unifg.it Antonio Bevilacqua (1,2) a.bevilacqua@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
Application of Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 01-03 1 Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds) All rights reserved - © 2010 Bentham Science Publishers Ltd. CHAPTER 1 Green Consumerism and Alternative Approaches for Food Preservation: an Introduction Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia* Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy Abstract: Consumer awareness towards the use of natural compounds has increased significantly since the beginning of 1990s and new trend has arisen in food industry, i.e. the green consumerism. The green consumerism is the basis for the development of alternative approaches for food preservation, like the use of natural compounds (essential oils, lysozyme, nisin and other bacteriocins, chitosan) and nonthermal treatments (high hydrostatic pressures, homogenization, microwave, irradiation). These new technologies are the topics of this e-book; this chapter offers an introduction to the entire work. Key-concepts: what is green consumerism, why green consumerism, book structure. INTRODUCTION Generally foods are thermally treated for few seconds to minutes at temperatures ranging between 60 and 100°C (or higher values in some cases) to destroy pathogens and spoiling microorganisms. During these treatments a large quantity of energy is transferred to foods; however, this energy can cause undesirable changes in terms of organoleptic and nutritional properties and general appearance [1]. As an alternative or as an additional hurdle to thermal treatments, microbial growth is usually controlled through the use of chemical compounds and preservatives; due to some toxicological reports, it is well known that some of these molecules could have an adverse effect on human health. Based on these assumptions, consumer awareness towards the use of natural compounds has increased significantly since the beginning of 1990s and new trend has arisen in food industry, i.e. the green consumerism. The definition of green consumerism was introduced in 1980s, referred to a new way of producing goods and foods, without any adverse effect on the environment. Gradually, this concept has been introduced in food technology as a new approach of managing food production, through the use of lower amount of energy and water, the reduction of chemicals with adverse effects on human health and the addition to foods of friendly compounds (a friendly compound is a non toxic compound, without any negative effect on humans, available at low cost and environmentally safe) [2-4]. Green consumerism can be considered as a philosophy for managing food production; the key concepts of this new way are the following: 1. all products have an impact on environment and health. A green product can be defined as a food with a small impact on nature and man; 2. consumers have been asking for green products; 3. a consumer has to realize that he/she does not just buy a product, but everything that went into its production and everything that will happen in the future as a result of that product. Some keywords of green consumerism are reported in the Table 1. Carried out for food technology, this philosophy means that it’s time to employ an alternative approach for food preservation, making a balance between the need to fight pathogens and spoiling microorganisms and preserve health benefit and natural appearance of foods. *Address correspondence to this author Milena Sinigaglia at: Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy; E-mail: m.sinigaglia@unifg.it
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iv<br />
CHAPTER 8<br />
Antonio Bevilacqua (1,2) a.bevilacqua@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 9<br />
Nilde Di Benedetto (1) n.dibenedetto@unifg.it<br />
Marianne Perricone (3) m.perricone@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 />
3<br />
Department <strong>of</strong> Agro-Environmental <strong>Science</strong>s, Chemistry and Crop Protection, Faculty <strong>of</strong> Agricultural <strong>Science</strong>,<br />
University <strong>of</strong> Foggia<br />
CHAPTER 10<br />
Antonio Bevilacqua (1,2) a.bevilacqua@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 />
APPENDIX 1<br />
Mariangela Gallo (1) m.gallo@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 />
APPENDIX II<br />
Maria Rosaria Corbo (1,2) m.corbo@unifg.it<br />
Antonio Bevilacqua (1,2) a.bevilacqua@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
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