Naslov
Novel trends and potential application of biotechnological processes in food and beverage industries

Autori
Marić, Vladimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, pregledni

Izvornik
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002

Skup
The 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food and fermented beverages; genetically modified organisms; safety; biotechnological processes

Sažetak
Fermented foods and beverages have a long historical commitment in most societies. These products arise from the action of microorganisms or enzymes on a wide range of agricultural raw material with associated desirable biochemical changes producing significant organoleptic improvements. Consequently, they are usually more nutritious, more digestible, have improved flavour, and are microbiologically and toxicologically safer. In essence, all forms of food and beverage fermentations are examples of biotechnological processes, which have advanced with the developments in modern science and biochemical engineering. Greater understanding of micro-organisms involved, the production of stable, pure cultures, the development of new strains of micro-organisms, improved understanding of enzyme processes, aseptic technique and advances in bioprocess technology have all lad to major advances in the many forms of food and beverage production. Besides, biotechnology has brought many opportunities for optimising production of raw material, additives and flavouring compounds for food and beverages. Many of food additives and flavouring compounds can be performed by enzymes, prokaryotic organisms, fungal or plant cultures and differentiated plant cells respectively, on following ways: - In situ, - By microbiological /enzymatic process in bioreactors, - By production of microbial biomass containing a high specific flavour. The stress will be on food flavours derived from active and inactive yeast. Furthermore, research and application is now focused on enzymes, probiotics, prebiotics, organic acids and other modifiers of microbial activity. Use of enzymes in food processing can be considered from various standpoints, for instance as a: - Shift in traditional biotechnology due to various reasons, - Replacement of some mechanical and chemical processes, - Production of new products. A substantial progress has been made in substituting the spontaneous food fermentation process by starter cultures. Since it became possible to alter precisely the genetic constitution of living organism by genetic engineering or genetic modification, these new aspects of biotechnology is being directed to the food and agricultural sectors. Recombinant DNA techniques or genetic engineering offer potentially unlimited opportunities for creating new combinations of genes that presently do not exist under natural conditions. Genetically engineered plants and micro organisms are moving from the laboratory to the field and food factory and steadily appearing in increasing numbers. While the future benefits of genetic engineering in food and beverage industries are potentially immense, the inherent dangers of tampering with genetic processes should always be recognised. Implementation of these new molecular techniques will need acceptance from the consumers. At present, the public seems to have a somewhat negative attitude to manipulation of foods and in some instances show some hostility to genetic engineering of foodstuffs. Associated with genetic manipulation are diverse questions of safety, ethics and welfare. Genetically modified foods could appear in many final forms, as there are: - Fresh products (e.g. fruit and vegetables, live bacteria in bio-yoghurts appearing in the market under various trade marks) in which the modified DNA remains intact ; - Processed products (e.g. tinned meat, fruit and vegetables, and tomato paste) in which the DNA has been denatured ; - Products prepared using processing aids modified by biotechnology (e.g. the genetically modified enzyme chymosin for cheese production) ; - Products obtained from genetically engineered source but the product is unmodified or chemically identical (e.g. sugar from genetically modified sugar beet plants) ; and - Plants modified for disease resistance or herbicide tolerance (e.g. glyphosate tolerant soybeans). Crops in which single purified genes have been introduced thus creating plant GMOs and some of the products of genetic engineering approved for food use in some countries will be listed. The safety of genetically engineered foods will be discussed too, because food and beverage safety is an issue of increasing concern in our modern society. Nevertheless, application of biotechnology in food and beverage production and preservation can bring numerous benefits to our health and nutrition. In general, modern biotechnology supports and enhances the control over the microbial and enzymatic production of food and beverage.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA