Biotechnological applications in Food Processing

Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.

1. Biotechnological
applications in Food
Processing
By
Abdul Rehman
16BTFT070

2. Learning
objectives
Concept of Biotechnology and Food Biotechnology
ApplicationsofFood Biotechnology
Fermentation and Starter Culture
Geneticallymodifiedfoods and its potential risk
Metabolic engineering
Applications of biotechnology in diagnostics for Food Testing

3. Biotechnology
Thestudyoftoolsfromlivingthings(bios=life,
techno=toolsandlogos=study)
Itisanytechnologicalapplicationthatusebiological
systems,livingorganismsorpartsoflivingorganisms
tomake,modify,improveplantsoranimalsfor
beneficialuse.(Britishbiotechnologists)
Integrateduseofbiochemistry,microbiologyand
engineeringsciencesinordertoachievetechnological
applicationsofmicrobes,culturedcellsandparts
thereof.(Europeanfederationofbiotechnologist)
Controlleduseofbiologicalagentssuchasmicrobesor
cellularcomponents(USNationalScience)

4. Food
Biotechnology
Application of technologies to make or modify animals,
plants and microorganisms, which have desired
production, marketing or nutrition related properties to
obtain food.
Applications:
✓Plant agriculture (Increased crop production, Cross
breeding, herbicide/pesticide resistant plants, use of
soil bacteria as an insecticide)
✓Animal agriculture (Reproduction, selection and
breeding, animal health, feeding and nutrition)

5. Food Biotechnology

6. Applications of
Food
Biotechnology
(in contd).
✓UseofbacteriasuchasSacchromycescerevisiaeto
makebread,Lactobacillustoproduceyoghurtetc.
✓Differentstrainsofgeneticallyengineeredyeast
throughforeigngeneencodingglucoamylaseareused
tomakebreweriesatcommerciallevelhasenabledus
tomakelightwine.
✓Foodprocessingcompaniesareusingenzymesthat
areproducedthroughgeneticallymodifiedorganisms
andareusedformakingcheese,curdandflavoring
fooditems.

7. Applications of
Food
Biotechnology
in day-to-day
life
Emulsifiers
Acaciagumispredominantlyusedasemulsifierarenow
synthesizedfromcovalentlycoupledcarbohydrateslike
starch,pectins,sugarandproteinfromwheat,milkand
soyabean.
Metabolicmonitoring
Versatilegastrointestinalmodelsfordetailedmonitoring
ofdigestibility,bioconversionandbiodegradabilityof
foodsanddrugsandcontaminantsfromthepointof
safetyandfunctionality.Alsousedforstudyingdigestive
effectsofnutraceuticalfoods.

8. Applications of
Food
Biotechnology
in day-to-day
life (in contd).
Calciumintake
Oligo-fructose,anaturallyoccurringlowdigestible
oligosaccharideincreasesCaabsorptionbyasmuchas
22percent.Thesefindingscanbeusedtocreatenew
productsinbakery,confectionery,dairyandbeverages.
Fermentedfoodandenzymes
Now-a-days,geneticallypurestrainsofmicrobesare
usedwhichshowssignificantimprovementinproduction
aswellasreductioninoveralltimerequiredfor
fermentationprocess.

9. Application of
Biotechnology
in Food
Processing
In Food Fermentation
Fermentedfoodsareconsumableproducts
thataregeneratedfromthermallytreatedor
untreatedfoodrawmaterialsofplantoranimal
origin.
Theyhavecharacteristicsensoryand
nutritionalvalueaswellasproperties
determiningshelflife,hygieneorpracticalvalue
thataredecisivelyaffectedbymicroorganisms
and/orenzymes

10. Advantages of
Fermented
foods
Theyofferahighdegreeofhygienicsafety.
Theyhaveanincreasedshelflifecomparedtotheraw
product.
Rawmaterialsarerefinedbyimprovingquality
determiningproperties.
Toxicorharmfulsubstancesderivedfromtheraw
material,suchascyanides,hemagglutinins,
goitrogens,proteinaseinhibitors,phyticacid,oxalic
acid,gluco-sinolatesandindigestiblecarbohydrates,
arepartlydegraded.
Manufacturerequiresonlybasictechnologyandlow
energyconsumption.
Theymeetademandfornaturalandorganicfood.

11. Role of Starter
Cultures
Starterculturesarepreparationsoflive
microorganismsortheirrestingforms,whose
metabolicactivityhasdesiredeffectsinthe
fermentationsubstrate,thefood.
Theyhavemainlytechnologicalfunctioninthefood
manufacturingandareusedasfoodingredientsatone
ormorestagesinthefoodmanufacturingprocess
developingthedesiredmetabolicactivityduringthe
fermentationorripeningprocess.
Theycontributetotheoneormultipleunique
propertiesofafoodstuffespeciallyinregardtotaste,
flavour,colour,texture,safety,preservation,nutritional
value,wholesomenessand/orhealthbenefits.

12. Role of Starter
Cultures
(in contd).
Theuseof‘definedcultures’allowsforagreaterdegree
ofcontroloverthefermentationprocess.Followingare
thedistinctionmadebetweenthem:
Single-straincultures:containonestrainofa
species
Multi-straincultures:containmorethanonestrain
ofasinglespecies
Multi-strainmixedcultures:containdifferent
strainsfromdifferentspecies.
Thesedifferentculturesareusedinthefermentationof
milk,meat,wine,fruit,vegetablesandcereals.

13. Some Uses of Starter Culture in Food Production

14. Biotechnology:
Improving
Food Nutrition
Proteinsandessentialaminoacids:
Morethanhalfofworldwideproteinproductionisattained
fromplantsbutplantproteinslacksomeessentialamino
acidslikelysineandsulphurcontainingaminoacids.
e.g.,Cornisgeneticallymodifiedanditexpressesproteins
producedbysoilbacteriaBacillusthuringiensis
Vitaminsandminerals:
BeingdeficientinVitaminA,riceisnotaperfectstaplefood.
e.g.,Thefirstprovitaminrichtransgenicricewasproducedby
incorporatingcrtIgeneandpsygenefrombacteriaand
daffodils
Varietyofprovitaminrichricecaneliminatemalnutritionand
blindnessfromdevelopingcountries

15. Biotechnology:
Improving
Food Nutrition
(in contd).
Iron:
Ironisonethemostimportantmineralsrequiredforahealthy
body.
Riceistransformedwithaforeigngeneencodingiron
containinggenenamedferritin.
Transformedricecontainsdoublecontentofriceascompared
tonon-transformedrice.
Carbohydratesandlipids:
Carbohydrates,lipidscanbemodifiedintransgenicplants.
Potatoeshavebeengeneticallymodifiedbyinsertingagene
frombacteriathatencodeenzymeinvolvedinstarch
biosynthesispathway.
TheseGMpotatoescontain30-60%morestarch

16. Biotechnology
in Production
of Food
Ingredients
Foodingredientsaresubstancesusedtoincrease
nutritionalvalue,changeconsistencyandenhance
flavour.
Thesesubstancesareusuallyofplantormicrobial
origin–thecommonfoodandpersonalcare
ingredientsxanthangumandguargumareproduced
bymicrobes.
Manyoftheaminoacidsupplements,flavours,flavour
enhancersandvitaminsaddedtobreakfastcerealsare
producedbymicrobialfermentation.
Specialized high purification systems remove all
microbes prior to final food production

17. Biotechnology
in Production
of Food
Ingredients
(in contd).
Enzymesareusedasprocessingaidstoenhancethe
efficiencyoffoodmanufacture.Forexample,chymosin,
usedtomakecheese,isanenzymethatoccursnaturallyin
thestomachsofanimals.
Biotechnologyhadcreatedawayforyeasts,moldsand
bacteriatoproducechymosin,eliminatingrelianceon
livestockforthisenzyme.
Flavouringagents,organicacids,foodadditivesandamino
acidsareallmetabolitesofmicroorganismsduring
fermentationprocesses.
Microbialfermentationprocessesaretherefore
commerciallyexploitedforproductionofthesefood
ingredients.

18. Ingredients Used in Food Production

19. Biotechnology
in diagnostics
for Food
Testing
Manyoftheclassicalfoodmicrobiologicalmethodsusedinthe
pastwereculture-based,withmicrooronagarplatesand
detectedthroughbiochemicalidentification.
However,thesemethodsareoftentedious,labor-intensiveand
slow.
Geneticbaseddiagnosticandidentificationsystemscan
greatlyenhancethespecificity,sensitivityandspeedof
microbialtesting.
Theuseofthesetechnologiesandothergenetictestsallows
thecharacterizationandidentificationoforganismsatthe
genus,species,sub-speciesandevenstrainlevels,thereby
makingitpossibletopinpointsourcesoffoodcontamination,
totracemicroorganismsthroughoutthefoodchainorto
identifythecausalagentsoffoodborneillnesses.

20. Biotechnology
in diagnostics
for Food
Testing
(in contd).
Moleculartypingmethodologiesareusedtocharacterizeand
monitorthepresenceofspoilageflora(microbescausingfoodto
becomeunfitforeating),normalfloraandmicroflorain
foods,thatcommonlyinvolves:
Polymerasechainreaction(PCR)
Ribotyping(amethodtodeterminehomologiesand
differencesbetweenbacteriaatthespeciesorsub-species
(strain)level
Pulsed-fieldgelelectrophoresis(PFGE,amethodofseparating
largeDNAmoleculesthatcanbeusedfortypingmicrobial
strains)
RandomamplifiedpolymorphicDNA(RAPD)oramplified
fragmentlengthpolymorphism(AFLP)molecularmarkersystems
canalsobeusedforthecomparisonofgeneticdifferences
betweenspecies,subspeciesandstrains,dependingonthe
reactionconditionsused

21. Use of
Biotechnology
to Improve
Yield
Milkisofthefooditemusedallovertheworlddueto
itsnutritionalvalue.
BovineSomatotropinisahormonereleased
bypituitarygland.Itraisesthemilkproduction.
Previouslythishormonewasextractedfrombrainof
slaughteredcalves.Butthatresultsinlowquantity.
Scientistsinsertedgeneencodingbovine
SomatotropininEscherichiacoli.Nowthishormoneis
obtainedinhigherquantity.
Thishormoneresultsin10-12%riseinmilkproduction

22. Biotechnology:
Enhancing
Taste
Biotechnologyhasallowedscientiststoproducefruits
withbettertaste.
GMfoodswithbettertasteincludeseedless
watermelon,tomato,eggplant,pepperandcherries
etc.
Eliminationofseedfromthesefoodarticlesresultedin
moresolublesugarcontentenhancingsweetness.
Fermentationpathwaysaremodifiedusing
biotechnologytoaddaromainproductssuchaswine.

23. Advanced
Approach:
Metabolic
Engineering
Metabolicengineering,anewapproachinvolvingthe
targetedandpurposefulmanipulationofthemetabolic
pathwaysofanorganism,isbeingwidelyresearchedto
improvethequalityandyieldsofthesefood
ingredients.
Ittypicallyinvolvesalterationofcellularactivitiesby
themanipulationoftheenzymatic,transportand
regulatoryfunctionsofthecellusingrecombinantDNA
andothergenetictechniques.
Understandingthemetabolicpathwaysassociated
withthesefermentationprocesses,andtheabilityto
redirectmetabolicpathways,canincreaseproduction
ofthesemetabolitesandleadtoproductionofnovel
metabolitesandadiversifiedproductbase.

24. Concept of Metabolic Engineering in Food Biotechnology

25. Advanced
Approaches:
GM Foods
Geneticallymodified(GM)foodsarethoseproducedfrom
organismswithmodifiedgeneticmaterial(DNA)e.g.
throughtheinsertionofagenefromanotherorganism.
MostofthecurrentlyavailableGMfoodsarederivedfrom
plants,withpossibilityofGMfoodproductionfromGM
animalsormicroorganismsinthenearfuture.
•Advantagesinclude:
Pestresistance
Herbicidetolerance
Resistancetowardsextremeweatherconditions
Droughttolerance/salinitytolerance
Nutrition
Pharmaceuticals

26. GM enzymes
used in food
industry
Catalaseusedinmayonnaiseproductionandit
removeshydrogenperoxide.
Chymosinusefulincheeseproductionasitcoagulates
milk.
Glucoseoxidaseisusedinbakingasitstabilizesthe
dough.
ɑ-amylaseconvertsstarchintomaltoseandusedin
bakingforsweetness.
Proteaseusedformeattenderizationprocess,baking
anddairyproducts
Juiceyieldsfromapplescanbeimprovedbyadding
pectinaseenzymesthatareproducednaturallyby
strainofmouldAspergillus.

27. Genetically
Modified
Foods:
Examples
BiotechnologySoybean
Soybeanistheoilcropofgreatesteconomicrelevanceinthe
world.Itsbeanscontainproportionallymoreessentialamino
acidsthanmeat,thusmakingitoneofthemostimportantfood
cropstoday.Processedsoybeansareimportantingredientsin
manyfoodproducts.
Herbicide-tolerantsoybean:Herbicidetolerantsoybean
varietiescontainagenethatprovidesresistancetooneoftwo
broadspectrumherbicides.
Insectresistantsoybean:Thisbiotechsoybeanexhibits
resistancetolepidopteronpeststhroughtheproductionof
Cry1Acprotein.
Oleicacidsoybean:Thismodifiedsoybeancontainshigh
levelsofoleicacid,amonounsaturatedfat.

28. Genetically
Modified
Foods:
Examples
(in contd).
BiotechnologyMaize
Maizeisoneofthethreemostimportantgrainsofthe
world.Itisusedaslivestockfeeds,processedascooking
oilandfoodadditives,andcurrentlyasfeedstockfor
biofuels.
Herbicide-tolerantmaize:Thesemaizevarietieswork
inasimilarmannertoherbicide-tolerantsoybean.
Insect-resistantmaize:Thismodifiedmaizecontains
abuilt-ininsecticidalproteinfromanaturallyoccurring
soilmicroorganism(Bt)thatgivesmaizeplantsseason-
longprotectionfromcornborers.

29. Genetically
Modified
Foods:
Examples
(in contd).
Biotechnology Rice
Riceislifeformorethanhalfofhumanity.Itisthestaple
foodforover3billionpeople,morethan90%ofwhom
areAsians.
Herbicide-tolerantrice:Theycontainagenethat
providesresistancetooneoftwobroadspectrums,
environmentallybenignherbicides.
Insect-tolerantrice:Itreducesyieldlossescausedby
caterpillarpests,themostimportantofwhicharethe
yellowstemborerintropicalAsiaandthestripedstem
borerintemperateareas.

30. Genetically
Modified
Foods:
Examples
(in contd).
BiotechnologyTomato(Delayed-ripeningtomato)
Thedelayed-ripeningtomatobecamethefirst
geneticallymodifiedfoodcroptobeproducedina
developedcountry.
Thesetomatoesspendmoredaysonthevinethan
othertomatoes,thusresultinginbetterflavour.
Furthermore,thelongershelflifehascommercial
advantagesinharvestingandshippingthatcanreduce
thecostsofproduction.

31. Genetically
Modified
Foods:
Examples
(in contd).
BiotechnologyPotato(Virus-resistantpotato)
Severalpotatovarietieshavebeenmodifiedto
resistpotatoleafrollvirus(PLRV)andpotatovirusY
(PVY).Inthesamewaythatpeoplegetinoculationsto
preventdisease,thesepotatovarietiesareprotected
throughbiotechnologyfromcertainviruses.
Furthermore,virusresistanceoftenresultsin
reducedinsecticideuse,whichisneededtocontrol
insectvectorsthattransmitviruses

32. Potential Risks
of GM Food
Riskstohealth
GMfoodcontainsforeigngenesthatcancause
hypersensitivityandallergicreactions.
OneoftheforeignproteinisCry9thatisencodedby
genepresentinsoilbacteriaBacillusthuringiensishas
beenprovedallergenicforanimalfeed.
Riskstoenvironment
Anotherpotentialriskishorizontalgenetransfer.
Transgenicorganismswhenexposedtonatural
environmentmaytransfergenestootherorganisms
resultinginspreadtransgeneeverywhere.
Consequencesofthisspreadcandestroyecosystemand
otherorganisms.

33. References
FundamentalsofFoodBiotechnology,WileyBlackwell,ByongH
Lee
RoleofBiotechnologyinFoodProcessing,ACTASCIENTIFIC
AGRICULTURE(ISSN:2581-365X),SikhaSnehalandAbhinav
Dubey
Currentstatusandoptionsforbiotechnologiesinfoodprocessing
andinfoodsafetyindevelopingcountries,FAOInternational
TechnicalConference,January2010
TheRoleofBiotechnologyinFoodProductionandProcessing,
IndustrialEngineering,BalarabeMusaMaryam,MohammedSani
SamboDatsugwai,IdrisShehu