1st Edition
Enzyme Inactivation in Food Processing Technologies, Materials, and Applications
Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.
PART I: NANOMATERIALS FOR MEDICAL APPLICATIONS
1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
Ravi Pandiselvam, V. Prithviraj, Ardra C. Babu, and Anjineyulu Kothakota
2. Novel Food Processing Technologies for Inactivation of Food Enzymes
B. Kamalapreetha, Ravi Pandiselvam, Anjineyulu Kothakota,Wasiya Farzana, B. L. Dinesha, and V. Prithviraj
3. Scope of Ozone Technology for Inactivation of Food Enzymes
Anandu Chandra Khanashyam, M. Anjaly Shanker, and Ravi Pandiselvam
4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes
Yashaswini Premjit and N. U. Sruthi
5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
S. Abdullah, Abhipriya Patra, and Rama Chandra Pradhan
6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzymes
Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha and V. Prithviraj
7. Radiofrequency Technology for Inactivation of Food Enzymes
N. U. Sruthi and Yashaswini Premjit
8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
Tamanna Ramesh and Jatindra K. Sahu
9. Applications of Ultrasound Technology for Inactivation of Food Enzymes
Anandu Chandra Khanashyam, M. Anjaly Shanker, PriyamvadaThorakkattu, T. Jayasree Joshi, Ravi Pandiselvem, and Anjineyulu Kothakota
10. Potential of Enzymes for Biodegradation of Plastic Waste
Roshan Ara and Anand Kumar Pandey
PART II: PLANTS AND BIOPRODUCTS FOR INACTIVATION OF ENZYMES
11. Natural Medicinal Products as Potential Enzyme Inhibitors
Annika Durve Gupta and Sonali Zankar Patil
12. Enzymatic Inhibitors from Medicinal Plants
Ramu Meenatchi, Saqib Hassan, Pachillu Kalpana, Sonia Bansal, Namrata Deka, George Seghal Kiran, and Joseph Selvin
13. Mushrooms as Source of Enzyme Inhibitors
Mallika Mazumder and Anup Kumar Sarkar
14. Enzymatic Browning- Mechanism and Prevention
Saqib Hassan, Mudasir Bashir Mir, Aamir Afzal Magray, Anushara Prabhakaran, Namrata Deka, Joseph Selvin, and George Seghal Kiran
15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
Saqib Hassan, Aamir Afzal Magray, Rahiel Rasool, Anushara Prabhakaran, Habiba Ibrahim, George Seghal Kiran, and Joseph Selvin
16. Insight into Catalase Immobilization, Applicability and Inactivation Mechanisms Through Process Engineering Strategies
Zeba Tabassum, Atif Khurshid Wani, and Madhuri Girdhar
PART III: BIONANOMATERIALS FOR INACTIVATION OF ENZYMES
17. Nanozymes-based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects
Vishnu Sharma, Tarun Kumar Kumawat, Anjali Pandit, Varsha Kumawat, Rashi Garg, Agrima Bhatt, and Manish Biyani
18. Nanoencapsulated Antimicrobial Carriers in Packed Food
Jyoti Sarwan, Rakesh R. Jadhav, Heenu Sharma, Mariyam Chaudhary, Niket Rana, Shayanti Roy, Nazim Uddin, and Jagadeesh Chandra Bose
19. Advanced Bionanomaterials for Catalysis and Surface Process
Noshin Afshan, Sajid Mahmood, Alina Bari, and Sobia Noreen
Biography
Megh R. Goyal, PhD, PE, is a prolific author and editor. He is a retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering.
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India. He has more than eight years of research experience in ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published more than 20 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He has participated in several international conferences, seminars, workshops, and symposia. He is a life member of the Society for Bioinformatics and Biological Sciences.
Ravi Pandiselvam, PhD, is a scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to developing value-added food products (viz., Kalpa Krunch and coconutbased frozen delicacies); to the design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and to designing preservation protocols for trimmed tender coconut for commercialized sales. He has authored or co-authored more than 60 journal articles, several books, and 30 book chapters and serves on the editorial boards for many prominent science journals.
