Nanotechnology Perspectives in Agro and Food Industries

Nanotechnology is a rapidly emerging field of research with enormous potential for societal and economic benefits. It exploits physical phenomena and mechanisms that cannot be derived by simply scaling down the associated bulk structures and bulk phenomena. In this article nanotechnology perspectives and applications in agro and food industries has been analyzed. Development and perspectives for intelligent packaging materials and encapsulated components for slow release of active compounds has been especially reviewed

Selenized yeast in production of selenium enriched Pleurotus ostreatus mushroom with good flavour

The aim of this study was to investigate the potential influence of selenized yeast (Sel Plex, Alltech Inc., Lexington, USA) on chemical composition and flavour of solid state grown mushroom Pleurotus ostreatus. Amino acid composition that influences the flavour of selenium-enriched P.ostreatus P80 (137.84 ppm of selenium in d.w.) and non enriched cultivated strains with particular emphasis on selenomethionine was determined by HPLC method, after complete hydrolysis. Volatile flavour compounds of mushroom cultures were analyzed by GC-MS using Headspace sampler. In mushrooms with high selenium content, selenium in the form of L-selenomethionine was present. High selenium concentration in fruit body did not significantly change the amino acid composition of mushrooms. The major amino acids of fruit body sample were glutamic acid, alanine, aspartic acid and tryptophan. In the fruit body of P.ostreatus P80 control, 30 volatile compounds were detected, and in selenium enriched sample number of detected compounds was 25. Compounds that were detected in control sample, but not in eriched fruit body are 2-amino-N-ethylpropanamide, 2-methylpropyl pentan-2-yl sulfite, 2,3-pentanedione, heptan-2-one, pentan-1-ol, 2-methyldihydrofuran-3(2H)-one,1-hydroxyacetone, 3-hydroxy-2-butanon, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and benzaldehyde. Compounds that were detected in enriched P.ostreatus P80, but not in control are acetone, ethylacetate, 2-propanol, acetonitrile, 2-methylbenzaldehyde and 2-hydroxyethylmethacrylate. Selenized yeast presents good source of selenium for selenium enriched mushroom production with good flavour, which is probably safety for consumption

Microencapsulation of Flavors in Carnauba Wax

The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products

Immobilization Technologies in Probiotic Food Production

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed

Immobilization Technologies in Probiotic Food Production

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed

Immobilized yeast cells and secondary metabolites

The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge number of organic compounds are being formed as yeast secondary metabolites, among which volatile compounds, such as higher alcohols, esters, and vicinal diketones, are the most important flavoring compounds. The objective of this chapter is to summarize the knowledge on the origin of the flavor-active and nonvolatile compounds synthesized by yeast and to describe how the composition of the medium, culture strain, process conditions (temperature, aeration, etc.), bioreactor design, and other critical parameters influence the metabolic activities of yeast cultures. Despite the technological and economic advantages provided by ICT, commercialization of this technology experienced only limited success, mainly due to unpredictable effect of immobilization on yeast physiology. This chapter is an attempt to rationalize and make some conclusions about the impact of cell immobilization on yeast metabolism collected from empirical experiences in production of alcoholic beverages. The knowledge addressing this issue may be of particular benefit to the nascent bioflavor industry

Uticaj ekološkog zagađenja izazvanog delovanjem NATO alijanse na prostorima Srbije na fiziološki status proizvoda tipa "Radler"

Beer-based drinks, 'Radler' type products in particular, arouse interest for a number of reasons. These newly produced drinks were obtained by mixing beer and soft drinks and are intended for a larger number of target groups than their each single component. Also, they combine advantages of both components in physiological respect. They have lower alcohol content than beer, are more palatable and refreshing, can be consumed in larger amounts, retaining beneficial and physiological value of beer. As NATO air strikes resulted in heavy environmental contamination, the question is raised about the safety of these drinks and the level of toxic elements in them as well about the level of micro- and macro-elements having beneficial effects on the body. The paper gives the analysis results for 35 samples of different 'Radler' Beer-based products manufactured by domestic producers. The level of elements belonging to three distinct groups of heavy metals and that of the most important micro- and macro-elements, of therapeutic and physiological value for the body, were determined. The obtained values were compares with available data on similar products in the world, with values obtained for domestic products in the period preceding environmental contamination, and, in the case of biologically important elements, with their contents in one of oligomineral-vitamin products.Pića na bazi piva, a pogotovo proizvodi tipa „Radler" interesantni su sa više aspekata. Predstavljaju jedan nov proizvod dobijen kombinacijom piva i gaziranih bezalkoholnih pića namenjen većem broju ciljnih grupa od pojedinačnih komponenata od kojih su proizvedeni, a ujedno sa fiziološkog aspekta objedinjuju prednosti svakog od njih. Sadrže niži sadržaj alkohola od piva, pitkija su i više osvežavaju, mogu se piti u većim količinama, a istovremeno u određenoj meri zadržavaju blagotvorna i fiziološki vrlo povoljna svojstva piva. Upravo iz tog razloga postavlja se pitanje njihove zdravstvene ispravnosti i prisustva pojedinih toksičnih elemenata kao posledica ekološkog zagađenja uzrokovanog vazdušnim dejstvima NATO alijanse, odnosno mikro- i makro elemenata čiji sadržaj ima povoljno delovanje na organizam. U radu su prikazani rezultati analize 35 uzoraka različitih Radler proizvoda dobijenih na bazi piva različitih domaćih proizvođača. Određen je sadržaj elemenata koji spadaju u tri karakteristične grupe teških metala kao i najznačajnijih mikro- i makroelemenata koji imaju terapeutski i fiziološki značaj za organizam. Rezultati analize 35 uzoraka proizvoda tipa „Radler" proizvedenih nakon završetka ratnih dejstava, pokazuju da u pogledu ni jednog toksičnog elementa nije došlo do porasta sadržaja i da su nađene vrednosti u granicama, ili čak ispod vrednosti karakterističnih za proizvode ove vrste na domaćem tržištu. Vrednosti su znatno ispod zakonski regulisanih maksimuma i u granicama koje se sreću i u srodnim proizvodima u svetu. Sa druge strane, interesantni su podaci koji se odnose na prisustvo biogenih elemenata koji su uzrok povoljnog delovanja piva na organizam. Njihov sadržaj u proizvodima tipa „Radler" je niži u odnosu na pivo i ovi proizvodi se ne mogu tretirati kao njihov izvor. Međutim, poređenje sa oligomineralnim vitaminskim preparatom „Oligovitom" (ICN) ukazuje na neke interesantne činjenice. Unošenjem 1 l ovih proizvoda unosi se 10% Mg, 10-60% Mn, 30% Cu, 50% Zn i 50% Co koja se inače unosi pilulom „Oligovita" kao preporučena dnevna dopuna svakodnevne ishrane dece i odraslih

Encapsulation technologies for active food ingredients and food processing

Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates. The second part of the book, discusses encapsulates of active ingredients (i.e. aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part of the book describes immobilization technologies of cells and enzymes for use within food fermentation processes (like beer, wine, dairy and meat) and food production (e.g., sugar conversion, production of organic acids or amino acids, and hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work either in industry or university, and they have brought together in this book contributions from both fields. Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group 'Controlled Delivery of Food Actives' and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents. Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of around 200 articles published in journals, books and proceedings. He has also served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publisher, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005)