Got Food? - the Scientia Review

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Future of Food Preservation Although techniques for food preservation have been established, scientists are still searching for more efficient methods. Many different techniques have been invented and tested in the recent years. Different technologies focus on improving different problems that are current in common techniques. The main focuses include environment, cost, efficiency, and quality. New procedures include combining previous techniques, manipulating internal processes, using ultraviolet waves, and inventing original processes. Hurdle technology is a broad approach to food preservation. Many different forms of emerging technology in food preservation are based on hurdle technology, which is a combination of techniques. Each preservative factor is referred to as a hurdle, and they can be both natural hurdles and applied hurdles. Even though the most important hurdles can be included into six different categories, water activity, temperature, acidity, redox potential, preservatives and microorganisms, the entire list of hurdles is quite extensive. The effect on food, which can be either positive or negative, differs based on the hurdle and the food, but all hurdles should be kept in their specific optimal range. Each food is unique and differs in intensity and quality of hurdles (Leistner, 2000). The deliberate combination of hurdles can yield many diverse yet desirable effects, including microbial stability and sensory quality of food. Some hurdles in combinations of hurdles are used to counteract the negative effects other hurdles may have on the foods. The desired effect is based on the need of different cultural settings. Industrialized countries focus on minimally processed foods, minimally packaged foods, and future food lines when developing hurdle technology. However developing countries focus differently, storage without refrigeration and high-moisture foods are their main focuses (Leistner, 2000). All of different types of hurdle technology manipulate organisms‘ physiological reactions to inhibit growth, shorten survival, or kill organisms. A basic approach is to use preservative factors to disturb the homeostasis of the organisms, and as a result the disturbance would prevent the organism from further development or kill it. By straining all of an organism‘s repair mechanisms, metabolic exhaustion is used to achieve a process known as auto sterilization, and the increasing the number of hurdles is able to increase the rate of exhaustion. Metabolic exhaustion can also be achieved by manipulating the stress shock protein synthesis. Subjecting an organism to multiple and diverse stresses will cause the organism to attempt to produce multiple proteins, which will exhaust the organism. Multi-target preservation would disturb homeostasis by targeting different parts of an organism at the same time. The process would require careful selection and combination of hurdles to create a proper synergistic effect (Leistner, 2000). Ultraviolet radiation is currently being developed and tested as a food preservation technology. The latest results have shown high dosages cannot achieve sterilized foods before the quality of food is diminished. However, low doses have been shown to increase the shelf life. Ultraviolet fraction of sunlight is used to kill the bacteria living in water. Other types of radiation are being used to defend against fungi and bacteria in other parts of the food as well. Opaque materials and rough surfaces do not gain a great benefit from the new technology (Prokopov & Tanchev, 2007). Ultrasonification, the use of sending ultrasound waves through food, is also being tested as a food preservation technique, but high resistance has been found in bacteria and spores. Even though bacteria have been found to have a high resistivity, the ultrasounds have been found effective in freeing bacteria attached to surfaces. Salmonellae have been found less frequently in food treated by ultrasonification. Damage can be caused to strains of the staph infection-causing agent when using ultrasound (Prokopov & Tanchev, 2007). 112
An area of future research is bacteriocins, toxins produced by bacteria, for food preservation. Even though those formed by pathogenic bacteria are not suitable for processes dealing with foods, bacteriocins produced from lactic acid bacteria have been deemed safe. Scientists have already identified 30 different bacteriocins, and these may provide a food preservation process, which would be a natural method (Prokopov & Tanchev, 2007). Although preservation by heating technologies is well developed, other preservation technologies are still being developed and tested. One example is high pressure processing (HPP), but the aim of this method is not to replace heat techniques but advance a possible alternative. High hydrostatic pressure is an emerging technology that has the potential of improving the quality of processed foods and preserving modern food products. Meat and seafood are more frequently subjected to HPP, but plants have undergone HPP. The effects on shelf life and safety of specific food still need to be examined more closely (Heinz, 2010). The original discovery of successful HPP occurred over a century ago, but the process has been made more accessible and popular in the most recent decades. Three variables, temperature, pressure, and time exposed to pressure, alter the exact process of HPP. This differs from the more common two variable processes, and it allows for a more varied outcome using the same technique. After the food is subjected to pressure over 350 megapascals for a time period ranging from seconds to minutes, the microorganisms, viruses, and spores in the food are inactive. However, the vitamins, flavors, and color are virtually unaffected (Heinz, 2010). High pressure processing, a possible technology used to complete high pressure processing. Growing food, which is less susceptible to spoilage than other foods, is another focus of food scientists. Techniques for growing foods using LED lights in urban settings have recently shown to be successful. These plants have been shown to have a higher sustainability than other foods grown using traditional methods (Wogan, 2011). 113
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Got Food? Recent Advances in Food S
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Chapter 1 Diet and Nutrition Ingrid
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Economic Uncertainty It is simply n
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Administration announced that Omega
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An example of nutritional informati
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Malnutrition and Disease A growing
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Malnutrition Globally Although a gr
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thiamine compounds. Deficiency can
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BMJ-British Medical Journal (2012).
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Chapter 2 Vitamins and Minerals Bar
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The Dangers of Multivitamins and Su
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Vitamin A and Osteoporotic Hip Frac
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Type II diabetes is caused by the i
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Bibliography Alam S.M. (2011, Jan 2
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Riboflavin. (2011). In PubMed Healt
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Chapter 3 Food Supplements Patrick
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3112 31-50 49 ± 1 35 ± 1 18 ± 1
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An example of a chemically engineer
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Step 1 Herbs are checked for pestic
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Agent Active Ingredient(s) Trade Na
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St. John‘s wort (Hypericumperfora
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Pravst, I., &Žmitek, K. (2011). Th
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In the late 1970s, the first insuli
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New Developments Researchers are co
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Prevention and Treatment Pre-diabet
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There are three forms of insulin av
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Crandall, J. P. (2010, April). Diab
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Chapter 5 Diet and Heart Disease Re
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Dilated cardiomyopathy condition is
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The buildup of plaque within the ar
Page 61 and 62: Heart disease death rates, total po
Page 63 and 64: Sensory vegetarians avoid meat beca
Page 65 and 66: This table documents the relative l
Page 67 and 68: However, vegetarian diets do receiv
Page 69 and 70: Turner-McGrievy, G. (2010.) Nutrien
Page 71 and 72: Scientists are aware that physical
Page 73 and 74: one study, research examined two ch
Page 75 and 76: contributing to the metabolic syndr
Page 77 and 78: In 2011, an Australian study concer
Page 79 and 80: the food pass through the stomach,
Page 81 and 82: Giovannucci, E., & Michaud, D. (200
Page 83 and 84: There is already a basic infrastruc
Page 85 and 86: estrictions on how much can be grow
Page 87 and 88: A fisherman prepares to sift throug
Page 89 and 90: Slow Food is an international organ
Page 91 and 92: It is a sad fact that the food syst
Page 93 and 94: Illustration Credits http://static.
Page 95 and 96: One of Borlaug‘s most important c
Page 97 and 98: Different crops use different resou
Page 99 and 100: source of Vitamin A for the poor po
Page 101 and 102: Plot of world grain production per
Page 103 and 104: Recent studies also highlight the h
Page 105 and 106: Chapter 10 Food Preservation Adam C
Page 107 and 108: Common spoiling enzymes and their e
Page 109 and 110: Freezing, along with drying, is use
Page 111: With these new developments in pres
Page 115 and 116: Parish. M. (2006). How do salt and
Page 117 and 118: Applications Recently, scientists h
Page 119 and 120: livestock nutrition as well. Throug
Page 121 and 122: modified/engineered crops are benef
Page 123 and 124: added regulatory process, the EU na
Page 125 and 126: Future of GMO Crops A booming globa
Page 127 and 128: Biotech crops are benefitting peopl
Page 129 and 130: Levidow, L., Carr, S., and Wield D.
Page 131 and 132: This bar graph illustrates the amou
Page 133 and 134: to the tropics, where an estimated
Page 135 and 136: The search for sustainable agricult
Page 137 and 138: water lost to evaporation. It is al
Page 139 and 140: Francis, C. A., & Porter, P. (2011)
Page 141 and 142: and science. In a similar way, know
Page 143 and 144: Sustainable and Alternative Agricul
Page 145 and 146: After the farmed organisms have mat
Page 147 and 148: Farmers seeking for a hydroponics m
Page 149 and 150: Chapter 14 Food Additives Naveena S
Page 151 and 152: Different regions in the world have
Page 153 and 154: However, probiotic lactobacilli fac
Page 155 and 156: and potentially harmful. In 1977 th
Page 157 and 158: Recent discoveries have led to the
Page 159 and 160: Phosphates and Kidney Disease A tea
Page 161 and 162: It is not yet confirmed that using
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Illustration Credits http://www.cho
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Fuel Types and Biomass Environmenta
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Kerosene and LPG are commonly used
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The map displays the amount of deat
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Global Politics on Cooking in Devel
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Lahkar, P. J., Samdarshi, S. K. (20
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