4 FE314 Biotechnology Spring 201 7 Application of Biotechnology in Food Industry Biotechnology using living organisms or the products of living organisms for human benefit to make a product or solve a problem ID: 1034205
Download Presentation The PPT/PDF document "Food Biotechnology Lecture" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
1. Food BiotechnologyLecture 4FE314- BiotechnologySpring 2017
2. Application of Biotechnology in Food Industry
3. Biotechnology – using living organisms, or the products of living organisms, for human benefit to make a product or solve a problemHistorical ExamplesFermentationSelective breedingUse of antibiotics
4. Definition Biotechnology is the integration of natural science and organisms, cells, parts thereof and molecular analogues for products and services.
5. Oldest form of biotechnology Making breads and curds with the help of micro organisms.
6. Application of fermentation in production of wine and other alcoholic beverages is also a biotechnological technique
7. Food biotechnology is the application of technology to modify genes of animals, plants, and microorganisms to create new species which have desired production, marketing, or nutrition related properties. Biotechnology includes a wide range of di verse technologies and they may be applied in each of the different food and agriculture sectors.
8. Biotechnology in food processing sector plays an important role in food fermentations, food additives and processing aids, food safety through advances in microbial genetics, detection of pathogens, mycotoxin detection and identification of foods and food ingredients.Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control , yields and efficiency as well as the quality, safety and consistency of bioprocessed products.
9. Examples:Emulsifiers:Acacia gum is predominantly used as an emulsifier in the food industry due to its emulsifying and stabilization properties. Using new molecular tools, emulsifiers are now synthesized from covalently coupled carbohydrates like starch, pectin, sugar and proteins from wheat, milk and soya bean.Peanut Allergy Testing:Many people have been found to display allergic reactions after eating peanuts. To combat this problem, it is essential to identify the cause of this allergy. For this purpose, a highly sensitive immunological assay has been developed by a Netherland based company to detect peanut proteins in foods. This is the first peanut assay with commercial applications.
10. Effective Monitoring:Scientists are developing versatile gastrointestinal models for detailed monitoring of digestibility, bioconversion and biodegradability of foods and drugs and contaminants from the point of safety and functionality. These models are now used for studying the digestive effect of nutraceutical foodsCalcium Intake:One of the most important and innovative applications of biotechnology is to improve the calcium level in our foodstuff Researchers have shown that oligo-fructose, a naturally occurring, low-digestible oligosaccharide, increases calcium absorption by as much as twenty two per cent. Such studies can open the floodgates for new areas of health application and new classes of ingredients. These findings can be used to create new products in dairy, bakery, confectionery and drinks.
11. Foods from Microbes:While brewing and baking have existed for ages, we are now using genetically pure strains in the process. Studies show that nearly 1.5 million tons of bakers’ yeast {Saccharomyces cervisiae) is produced throughout the world every year. Modern plants have also reduced the time required in the fermentation process from months to days. Similarly, the fungus Aspergillus oryzae is being used to produce a wide range of important enzymes.
12.
13. IMMOBILIZED PLANT CELLS FOR PRODUCTION OF FOOD FLAVOURS AND COLOURSPRODUCTION OF FOOD ADDITIVES AND SUPPLEMENTS
14. IMMOBILIZED OF PLANT CELLSPlant cell culture has been for sometime considered as an alternative method for the production of flavours, colours and pharmaceuticals to their extraction from plants.It has been defined as “ a technique, which confines to a catalytically active enzyme or to a cell within a reactor system and prevents its entry into the mobile phase, which carries the substrate and product.”
15. 1.Esters Using immobilized lipase from the yeast Candida cylindracea.Produce broad range of esters including ethyl-butyrate, isoamyl acetate and isobutyl acetate.Ethyl- butyrate has a large market demand.
16. 2. Diacetyl Diacetyl or biacetyl-2,3 butadione is an important flavour constituent of cultured buttermilk, sour cream, cultured butter, etc.It is based on the bioconversion of citrate by Streptocccus diacetylactis and Leuconostoc citrovorum through inducible citric acid permease system.A pH >5.5, temperature between 20-30ºC, aeration and presence of citrate is essential for production of diacetyl.
17. 3.PyrazinesCultures of Bacillus subtilis when grown in a media containing sucrose, asparagine, metal ions, ferrous, Mg, Na, K, Mn are known to produce tetramethyl pyrazine.Another componenet of pyrazine is 2-methyl-3-isopropyl pyrazine produced from Pseudomonas perolenes, Streptococcus lactis, Streptomyces which gives bell pepper, earthy, peas, potatoes odour.
18. 4. LactonesLactones impart fruity, coconut-like, buttery, sweet and nut-like flavor notes which are generally made by chemical synthesis from keto acids.Candida and Saccharomyces, Penicillium notatum, Cladosporium butyricum, C.suaveolens and Sarcina lutea yield optically active lactones within 48 hours and when incubated with solutions of glucose and keto-acid.
19. 5. Terpenes The components of Terpenes are:Linalool produced from Ceratocystic variospora, C.moniliformis having floral,rose, light, sweet, fresh citrus odours.Citronellol produced from Ceratocystic variospora having sweet, rose, slightly bitter odour.Geranyl acetate from C.coarulescens having a fruity odour.
20. FLAVOUR ENHANCERS & POTENTIATORSFlavor enhancers is defined as “ a substance which increases the pleasantness of the flavor of another substance.”Flavour potentiators is defined as “a substance which increases the percieved intensity of the flavor of another substance.”
21. Monosodium glutamate (MSG)It is added to ready-to-eat food food but should not exceed 1%.On fermentation, α-glutamic acid is obtained and is suspended in water and neutralised with NaOH, decolourised with active charcoal to obtain clear liquid which is further concentrated to crystallize MSG.Organisms producing α-glutamic acid are Corynebacterium, Brevibacterium, Microbacterium and Arthrobacter.
22. 5′ nucleotidesIt can be produced directly by fermentation using Bacillus subtilis, Brevibacterium and Actinomycetes.Treatment of an enzyme 5′ Phosphodiesterase results in the simultaneous production of 5′-AMP, 5′-GMP, 5′-CMP, 5′-UMP.
23. FOOD COLOURS Food colours is defined as “a substance of which the purpose is to impart high aesthetic appeal to the foods.”
24. 1.Colour from the mouldsIn Japan, red rice is fermented with Monascus purpurens to yield a mixture of six pigments (red, yellow and purple pigmented polyketides).Other compounds produced from moulds are: -Rubropunctatin & Monascorubin which are red pigment. -Rubropunctamine & Monascorubramine which are purple pigment.
25. 2.Colour from yeastsPhaffia rhodozyma produced a red pigment, Asthaxanthin.Yields of asthaxanthin depend on dissolved oxygen concentration at low aeration rate.
26. 3.Colours from algaeRhodophyta produces Phycocyanins and Phycoerythrins apart from chlorophyll a.Cyanophyta and Cryptophyta produces red or blue pigments, Phycobiliproteins.
27. FOOD ADDITIVESFood additive is defined “any substance not normally used as a characteristic ingredient of food, where they are used for nutritive value, freshness maintenance, sensory quality improvement, processing aids.”
28. There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents.Other typical examples are: acidulants, anti-browning agents, anti-caking agents, anti-microbial agents, antioxidants, emulsifiers and stabilizers, firming and crisping agents, flavour enhancers, food colours, sweeteners, sequesterants.
29.
30. NUTRIENT SUPPLEMENTSNutrient supplements are substances which are used in food processing to compensate for the nutrients that are lost during food processing.E.g., fortification of butter/ margarine with vitamins A & D, enrichment of wheat flour with lysine, calcium, thiamin, niacin and iodization of common salt.Various types of research and health laboratories use these products, and health-food stores sell them as nutritional supplements.