Food and bioprocessing industry

Mithilesh Yadav^1,2, Younes Ahmadi³, Fang-Chyou Chiu²

Department of Chemistry, Prof. Rajendra Singh (Rajju Bhaiya) Institute of Physical Sciences for Study & Research, V.B.S. Purvanchal University, Jaunpur, India.

Abstract

Bioprocessing is a natural, safe, and effective way for food manufacturers to create products such as cheese, yogurt, bread, wine, and beer. Bioprocessing uses living organisms and their components in the creation of new products. They used microbes and enzymes in bioprocessing technology provided best results under mild conditions such as neutral pH, normal atmospheric pressure, and temperatures close to room temperature. Therefore, bioprocessing can save a lot of energy in food industry—especially when they act as an alternative to heating products to high temperatures. Bioprocessing can also enhance taste and texture. Also, the microbes used in bioprocessing are biodegradable—reducing the carbon footprint of food production even further. The conventional food bioprocessing methods such as drying, fermentation, salting, and various forms of cooking, including roasting, frying, smoking, steaming, and oven baking developed the quality and flavor of the foods but they are unable to protect from microorganisms that leads to food spoilage. So, nowadays food industries focused on nanotechnology which increases the spoilage time of food. Moreover, nanotechnology showed potential applications in all aspects of food chain including storage, quality monitoring, food processing, and food packaging.

Keywords: Food, bioprocessing, nanomaterials, fermentation, beer.