Progress in Food Preservation

Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gomez-Lopez 1.1 Introduction 3 1.2 UV-C light 4 1.3 Pulsed light 6 1.4 Electrolysed oxidizing water 8 1.5 Ozone 11 1.6 Low-temperature blanching 15 2 Active and Intelligent Packaging of Food 23 Istvan Siro 2.1 Introduction 23 2.2 Active scavengers 25 2.3 Active releasers/emitters 29 2.4 Intelligent packaging 37 2.5 Nanotechnology in active and intelligent packaging 39 2.6 Future trends 41 2.7 Further sources of information 42 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 3.1 Introduction 49 3.2 Modified atmosphere 50 3.3 Effects of modified gas atmospheres on microorganisms and foods 55 3.4 Application of modified atmospheres for food preservation 60 3.5 Food safety and future outlook 63 3.6 Conclusions 63 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 4.1 Introduction 67 4.2 Physical treatments 68 4.3 Chemical treatments 75 4.4 Quality-improving agents 82 4.5 Antibrowning agents 83 4.6 Natural products 84 4.7 Other methods, such as oxygen scavengers and coatings 89 4.8 Biocontrol 90 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub 5.1 Introduction 111 5.2 Progress in relevant materials and their applications in coating 112 5.3 Progress in coating methodology 118 5.4 Future trends in coating technology 121 5.5 Conclusions 122 Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabiyik 6.1 Introduction 131 6.2 Microwave drying 133 6.3 Radio frequency drying 134 6.4 Infrared drying 136 6.5 Refractance windowTM drying 138 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 7.1 Introduction 143 7.2 Basic principles 144 7.3 Types of atmospheric freeze dryer and application 146 7.4 A novel approach to AFD 149 7.5 Model 156 7.6 Conclusions 158 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 8.1 Introduction 161 8.2 Methods of drying 165 8.3 Some results 168 8.4 Conclusions 186 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 9.1 Introduction 191 9.2 Forms of water 192 9.3 Advantages of dried foods 192 9.4 Drying processes 193 9.5 Dehydration 196 9.6 Evaporation and concentration 200 9.7 Spoilage of dried fruits and vegetables 203 9.8 Merits of dehydration over sun drying 203 9.9 Effects of dehydration on nutritive value of fruits and vegetables 204 9.10 Effects of drying on microorganisms 204 9.11 Effect of drying on enzyme activity 205 9.12 Influence of drying on pigments 205 9.13 Reconstitution test 205 9.14 Drying parameters 208 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 10.1 Introduction 211 10.2 Thermal processing 212 10.3 Innovative thermal processing techniques 215 11 Ozone in Food Preservation 231 Bulent Zorlugenc and Feyza Kiroglu Zorlugenc 11.1 Introduction 231 11.2 History 232 11.3 Chemistry 232 11.4 Generation 233 11.5 Antimicrobial effect 234 11.6 Applications 236 11.7 Toxicity and safety of personnel 241 11.8 Conclusion 241 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 12.1 Introduction 247 12.2 The working principles of high hydrostatic pressure 248 12.3 Microbial inactivation by high hydrostatic pressure 249 12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251 12.5 Applications of high hydrostatic pressure to specific food commodities 253 12.6 Conclusions 268 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 13.1 Introduction 277 13.2 Historical background of pulsed electric fields 278 13.3 Pulsed electric field processing 278 13.4 Mechanisms and factors affecting pulsed electric fields 279 13.5 Pulsed electric field applications in food processing 280 13.6 Nanosecond pulsed electric fields 281 13.7 Impacts of pulsed electric fields on antioxidant features 282 13.8 Effects of pulsed electric fields on solid textures 286 13.9 Starch modification by pulsed electric fields 286 13.10 Conclusions 289 14 Salting Technology in Fish Processing 297 Hulya Turan and Ibrahim Erkoyuncu 14.1 Introduction 297 14.2 Process steps in salting technology 298 14.3 Factors affecting the penetration of salt 304 14.4 Ripening of salted fish 307 14.5 Conclusion 312 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 15.1 Introduction 315 15.2 Sources of contamination of fish 316 15.3 Fish as a perishable food 316 15.4 Indicators of deterioration in frozen fish 318 15.5 Bacterial food poisoning in seafood 318 15.6 Methods used for assessing deteriorative changes in fish 319 15.7 Study of three marine fish species 323 15.8 Conclusions 328 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 16.1 Introduction: cassava production and importance 331 16.2 Nutritional value 331 16.3 Cassava utilization 332 16.4 Factors that limit cassava utilization, and its toxicity 333 16.5 Cassava processing 336 16.6 Storage of processed cassava products 339 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath 17.1 Introduction 343 17.2 Food irradiation, source and technology 344 17.3 The food industry and electron-beam irradiation 346 17.4 Electron-beam irradiation and microorganisms 364 17.5 Conclusion and future outlook 365 Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 18.1 Introduction 375 18.2 Pressure and the earth 376 18.3 Main factors characterizing high hydrostatic pressure 376 18.4 Historical perspective 377 18.5 High hydrostatic pressure process and equipment 378 18.6 Commercal high hydrostatic pressure-treated food products around the world 381 18.7 Consumer acceptance of high hydrostatic pressure processing 382 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez 19.1 Microorganisms in foods 389 19.2 Predictive microbiology 391 19.3 Software packages and web applications in predictive microbiology 400 19.4 Applications of predictive microbiology in food preservation 402 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 20.1 Introduction 405 20.2 Intrinsic factors 406 20.3 Extrinsic factors 417 20.4 Implicit factors 423 20.5 Processing factors 424 20.6 Interaction between factors 425 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems 21.1 Introduction: the management of food safety requires a holistic approach 429 21.2 Microbial quality management starts in production 431 21.3 Processing of fresh produce is a key step in quality preservation 433 21.4 Monitoring the entire food supply chain 437 21.5 The improvement of compliance by increasing awareness 442 21.6 Last but not least: consumers 443 21.7 Conclusion 444 Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya 22.1 Introduction 453 22.2 Antimicrobial potential of LAB 455 22.3 Bacteriocins 456 22.4 Food applications 458 22.5 Hurdle technology to enhance food safety 468 22.6 Bacteriocins in packaging films 471 22.7 Conclusions 473 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 23.1 Introduction 485 23.2 Bacteriocins produced by LAB 486 23.3 Bioprotection against pathogenic bacteria 493 23.4 Bioprotection against spoilage microorganisms 500 23.5 Medical and veterinary potential of LAB bacteriocins 501 23.6 Conclusion 501 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 24.1 Introduction 513 24.2 Antibacterials 514 24.3 Antifungals 517 24.4 Antioxidants 518 24.5 Applications 520 24.6 Conclusion 523 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 25.1 Introduction 531 25.2 Some tropical medicinal plants with potential food-processing value 532 25.3 Conclusion 535 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 26.1 Background 539 26.2 Secondary metabolites of plants 542 26.3 Modes of action of essential oils and plant extracts 544 26.4 Specific applications of plant extracts in the food industry 545 26.5 Medicinal plants and the regulations governing the use of botanical biocides 564 26.6 Future perspectives 568 26.7 Conclusions 569 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 27.1 Introduction 581 27.2 Common insect pests of stored food grains in the tropics 583 27.3 Advances in stored-product insect pest control in the tropics 590 27.4 Advances in development of botanical pesticides in the tropics 592 27.5 Prospects of botanical pesticides 597 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade 28.1 Introduction: definition and principles 603 28.2 Food preservation methods 603 28.3 Conclusion 609 References 609 Index 613