Scientific, Health and Social Aspects of the Food Industry Part 1 doc

SCIENTIFIC, HEALTH AND SOCIAL ASPECTS OF THE FOOD INDUSTRY Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev... Scientific, Health and Social Aspects of the Food Industry Edite

SCIENTIFIC, HEALTH AND SOCIAL ASPECTS OF THE

FOOD INDUSTRY Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev

Scientific, Health and Social Aspects of the Food Industry

Edited by Benjamin Valdez, Michael Schorr and Roumen Zlatev

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First published January, 2012

Printed in Croatia

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Scientific, Health and Social Aspects of the Food Industry, Edited by Benjamin Valdez, Michael Schorr, Roumen Zlatev

p cm

ISBN 978-953-307-916-5

Contents

Preface IX

Part 1 Scientific and Technological Aspects 1

Chapter 1 A Discussion Paper on Challenges and Proposals for

Advanced Treatments for Potabilization of Wastewater in the Food Industry 3

D B Luiz, H J José and R F P M Moreira

in Food Industry 25

A Derossi, T De Pilli and C Severini Chapter 3 Freezing / Thawing and Cooking of Fish 57

Ebrahim Alizadeh Doughikollaee

Chapter 4 Novel Fractionation Method for

Squalene and Phytosterols Contained in the Deodorization Distillate of Rice Bran Oil 71

Yukihiro Yamamoto and Setsuko Hara

Izabel Soares, Zacarias Távora, Rodrigo Patera Barcelos and Suzymeire Baroni

Francisco Javier Gutiérrez, Mª Luisa Mussons, Paloma Gatón and Ruth Rojo

Chapter 7 Micro and Nano Corrosion in

Steel Cans Used in the Seafood Industry 129

Gustavo Lopez Badilla, Benjamin Valdez Salas and Michael Schorr Wiener

Chapter 8 Characteristics and Role of Feruloyl Esterase from Aspergillus

Awamori in Japanese Spirits, ‘Awamori’ Production 145

Makoto Kanauchi

VI Contents

Part 2 Social and Economic Issues 163

Chapter 9 Functional Foods in Europe: A Focus on Health Claims 165

Igor Pravst

Chapter 10 The Industrial Meat Processing Enterprises

in the Adaptation Process of Marketing Management

of the European Market 209

Ladislav Mura

Chapter 11 Facilitating Innovations in a Mature Industry-Learnings

from the Skane Food Innovation Network 221

Håkan Jönsson, Hans Knutsson and Carl-Otto Frykfors

Chapter 12 Organic Food Preference: An Empirical Study

on the Profile and Loyalty of Organic Food Customers 241

Pelin Özgen

Part 3 Health Aspects 253

Chapter 13 Yeast, the Man’s Best Friend 255

Joana Tulha, Joana Carvalho, Rui Armada, Fábio Faria-Oliveira,

Cândida Lucas, Célia Pais, Judite Almeida and Célia Ferreira

Chapter 14 Trends in Functional Food Against Obesity 279

José C.E Serrano, Anna Cassanyé and Manuel Portero-Otin

Chapter 15 Improving Nutrition Through

the Design of Food Matrices 295

Rommy N Zúñiga and Elizabeth Troncoso

Saulat Jahan

Chapter 17 Allium Species, Ancient Health Food for the Future? 343

Najjaa Hanen, Sami Fattouch, Emna Ammar and Mohamed Neffati

Emeje Martins Ochubiojo and Asha Rodrigues

Chapter 19 Antihypertensive and Antioxidant Effects of

Functional Foods Containing Chia (Salvia hispanica)

Protein Hydrolysates 381

Ine M Salazar-Vega, Maira R Segura-Campos, Luis A Chel-Guerrero and David A Betancur-Ancona

Heidi Riedel, Nay Min Min Thaw Saw, Divine N Akumo, Onur Kütük, and Iryna Smetanska

Part 4 Quality Control 419

Chapter 21 Food Quality Control: History, Present and Future 421

Ihegwuagu Nnemeka Edith and Emeje Martins Ochubiojo

Method in the Development of Food Products 439

Caroline Liboreiro Paiva and Ana Luisa Daibert Pinto

Chapter 23 Quality Preservation and Cost Effectiveness

in the Extraction of Nutraceutically-Relevant Fractions from Microbial and Vegetal Matrices 463

Bravi Marco, Cicci Agnese and Torzillo Giuseppe

Preface

In a prehistoric era, human beings were moving through inhospitable grounds, obtaining their daily sustenance by hunting and gathering fruits, seeds and roots Massive food production and supply started with the agricultural revolution, paralleled with the development in the fertile valley of the rivers Tigris-Euphrates in Mesopotamia and the Nile in pharaonic Egypt Joseph, the son of Jacob, organized the food stores and saved the Egyptian people during famine

This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind The global food industry has the largest market: the world population of seven billion people

This book pioneers life-saving innovations and assists in the combat against world hunger and food shortages that threaten human essentials, such as water and energy supply Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods

This volume is well-organized into four parts:

 Scientific and technological aspects

 Social and economical issues

 Health aspects

 Quality control

It comprises 23 chapters, arranged in a hierarchical sequence, starting with the seminal basics of food science and technology developments, methods for food processing and other food industry related activities It continues with the influential role food plays

in the global society and economy, emphasizing the relevance of food to human health Lastly, quality control of food in all its stages of production: manufacturing, packaging and marketing Special articles deal with foods as medicine, particularly, the benefits of wine to maintain health of the body and soul Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium, based

on their encyclopedic knowledge and practical experience This is a multi-authored

Nowadays, people follow the international normative for environmental protection, and the food industry must take care to use environmentally friendly methods in the processing steps

This volume is illustrated with hundreds of compact tables, well-drawn diagrams, and clear graphs and photographs Also valuable are the thousands of scientific and technical references in the book from the international literature displaying the latest advances in food science and technology

Finally, it is our pleasant duty to express our sincere thanks to the authors for providing their important contributions to the food industry and to this book

Benjamin Valdez, Michael Schorr and Roumen Zlatev

Institute of Engineering Universidad Autónoma Baja California, Mexicali,

México

Part 1

Scientific and Technological Aspects

1

A Discussion Paper on Challenges

and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry

D B Luiz1,2, H J José¹ and R F P M Moreira¹

¹Federal University of Santa Catarina

²Embrapa Fisheries and Aquaculture

Brazil

1 Introduction

The World Commission on Environment and Development (WCED, 1987, apud Burkhard et al., 2000) defines sustainable development as “development that meets the needs of the present without compromising the ability of future generations to meet their own needs'' Sustainable production is a realistic dilemma in food industries, especially in slaughterhouses and the meat processing industry due to the many types of processes involved (Oliver et al., 2008; Casani et al., 2005)

Unfortunately, in many cases the implementation of environmental actions for industrial purposes depends on large-scale economic incentives (Cornel et al., 2011) Concomitantly, the increased costs of fresh water, wastewater treatment and waste disposal are important economic incentives for wastewater reuse and biomass-to-energy actions in industries Hence, environmental, financial and social sustainability must be achieved together Since pollution is predominantly due to human behavior, social sustainability requires the commitment of managers, workers and consumers (Burkhard et al., 2000)

Water scarcity is a reality in many world regions Water pollution and overexploitation, climate change, urbanization, industrialization and increases in the world population and, consequently, food consumption and production are the main factors aggravating the global fresh water crisis (EPA, 2004; Clevelario et al., 2005; Khan et al., 2009; Luiz et al., 2009, 2011) Hence, sustainability in water and wastewater management is a current requirement of industries in order to promote the minimization of fresh water consumption and reduction

of wastewater production preserving high-quality groundwaters (Cornel et al., 2011) Concerning the water consumption in food industries, this input is mostly used for cleaning and disinfection, cooling and heating (Oliver et al., 2008), and also for processing food for human consumption and for sanitary uses International organizations (e.g Codex Alimentarius, 2001, 2007) have recognized and stimulated the implementation of direct and indirect wastewater reuse and indirect potable reuse with techniques that take into account hygienic concerns (Casani et al., 2005) to avoid risking adverse effects on the product

Scientific, Health and Social Aspects of the Food Industry

H2O2/catalyst, Fenton (Matilainen and Sillanpää, 2010)

There are many studies and reviews on advanced processes to treat secondary wastewater from industries which also address the challenges and limitations to water reuse and the hygienic concerns especially in food industries However, the challenges associated with treating a secondary wastewater to provide drinking water quality become clear when real wastewater is treated in batch and in pilot scale The limitations are several, particularly in food industries Hence, this review aims to present an overview and a discussion regarding the challenges and proposals related to the advanced treatment of food industry wastewater

to provide drinking water quality, elucidating some experimental and theoretical questions surrounding such processes Valuable experimental advice which is not usually found in research papers will be provided, for instance, which oxidation treatment should be chosen, which initial experiments should be carried, and which methodology should be followed to evaluate the kinetics constants in different situations will be provided, along with methodology issues Some previous papers by the authors will be discussed and also some unpublished data on experiences in slaughterhouses and the meat processing industry The oxidation treatments discussed are ozonation and many AOPs; ultraviolet treatment will also be addressed

Due to the wide variety of processes and food products, food-processing wastewater can be

a complex mixture, and this must be taken into account when considering the recycling, reuse, reconditioning for recycling or reuse, treatment or disposal of water It is known that the segregation of wastewater streams in at an industrial plant – separating the effluent of each process – or at least the combining of the most similar streams in terms of physical-chemical and microbiological characteristics, enables an optimal treatment for each type of wastewater, energy savings, greater efficiency and lower cost of disposal and reuse Nevertheless, in most plants the wastewater from all process – including from the toilets – are collected together, making the treatment difficult and costly Hence, ascertaining the basic nature of food industry wastewater and its variability is the first challenge This information is important to selecting the best combination of processes through which to treat the effluent

Besides the need to remove minerals (by filtration) and organic matter, it is also necessary eliminate nitrogen compounds, especially in the dairy and meat industries Advanced oxidation processes can remove simultaneously organic matter and nitrate; however, there are many parameters that should be taken into account, e.g., concentration of organic compounds and oxygen-free media Some industrial plants also need to remove a specific recalcitrant organic compound which can be oxidized by advanced treatments; however, the

A Discussion Paper on Challenges and Proposals for

Advanced Treatments for Potabilization of Wastewater in the Food Industry 5 effectiveness of the treatment is mainly dependent on whether the oxidant is selective or non-selective, the presence of oxidant scavengers and the dosage of oxidant

Given that the growing demand for water, limited access to water in some regions and increased concern regarding the environmental impact of industrial activities on the environment are aspects driving the research on and implementation of water reuse in industrial plants, the theme discussed in this review will be of interest to several fields of chemistry, as well as food, chemical and environmental engineering

2 UV radiation

UV radiation can degrade organic compounds via two routes: direct photolysis and oxidation via radical generation In the first route, direct photolysis or photodegradation, the efficiency is directly related to the ability of the target organic compound to absorb UV radiation at the wavelength used (λ) (Beltran et al., 1993) The UV absorption leads to direct excitation and the breakdown of organic pollutants (Rincón; Pulgarin, 2006) Lau et al (2007) leading to the formation of excited radicals (R•) by UV excitation of organic compounds (RH) These radicals can be converted into stable molecules (dimers) via a dimerization process (Equations 1-6) which is favored by the presence of O2 in water If the free radical chain is interfered with (termination reactions, Equations 4-6), UV treatment may be less effective (Lau et al., 2007)

The second route is photo-oxidation via oxidative processes by radical generation When natural water matrices are used, the presence of nitrate, iron (III) and/or organic matter can provide •OH due to photo-oxidation of these compounds by UV or other AOP in