Food, functional novel

Meat-based products have been fermented with Aspergillus in an attempt to identify novel properties. Yin et al. (2005) reported that Aspergillus oryzae produces multiple enzymes and can hydrolyze minced mackerel. The present authors (Giri et al., 2009a,b) also developed a marine fish meat-based functional paste by utilizing the traditional Japanese koji fermentation technique with improved food functionality and aroma attributes. Several trash fish, including horse mackerel, spotted mackerel, lizard fish, and squid meat, were utilized to produce a functional paste... 

Where an unusual excipient is chosen, or where an established excipient is chosen for a dosage form that results in its administration by a novel route of administration, then additional data will need to form part of the application. In effect, a novel excipient will need to be supported by data similar to those required for a new drug, with full supporting data including composition, function, and safety. Novel excipients include the components of the matrix in prolonged release products, new propellants, and new permeability enhancers. The exception to this need for extensive supporting data would be for a material already approved for food use and administered by the oral route or a material already approved for cosmetic use with a topical route of administration. In all cases the quality of the excipients has to be described adequately and shown to be satisfactory (which will depend on its role). 

Physical Chemist who specializes in Sonochemistry, teaches undergraduate and postgraduate Chemistry and is a senior academic staff member of the School of Chemistry, University of Melbourne. Ashok is a renowned sono-chemist who has developed a number of novel techniques to characterize acoustic cavitation bubbles and has made major contributions of applied sonochemistry to the Food and Dairy industry. His research team has developed a novel ultrasonic processing technology for improving the functional properties of dairy ingredients. Recent research also involves the ultrasonic synthesis of functional... 

The effectiveness of bacteriocins is often a function of environmental factors such as pH, temperature, food composition, structure, and food microflora (De Vuyst and Leroy 2007). A novel bacteriocin-like substance produced by Bacillus licheniformis P40 inhibits the activity of the soft rot bacterium Envinia carotovora. This compound caused a bactericidal effect on the pathogen cells at a 30 p.g/mL concentration (Cladera-Olivera and others 2006). 

Novel therapeutic immunomodulatory drugs, nutraceuticals, functional foods, and technological advances... 

The development of assemblies of inorganic materials with biomolecules has emerged as a novel approach to the controlled fabrication of functionalized nanostructures and networks.5 The practice of DNA sequence detection is especially relevant for forensic sciences, food safety, genetics and other fields.6 The immobilization of single strand DNA probes onto solid materials such as noble metal nanoparticles has proved to be the basis for a multitude of quite different nanobiotech-nological and biomedical applications, including the DNA driven assembly of nanoparticles and biosensors.5-11... 

One of the more spectacular examples of the development of novel interactions for nanostructuring of food systems is the self-assembly of partially hydrolysed molecules of a-lactalbumin at neutral pH in the presence of appropriate cations (Ca2+, Mn2+, Zn2+, Cu2+ or Al3+). These ordered nanostructures possess enhanced functionality for thickening, gelation and encapsulation, as compared to the individual protein molecules or their disordered aggregates. The molecules assemble into rather stiff nanotubes with a cavity diameter of 16 nm and a length of a few micrometres (Figure 1.1). The specific ion size and its preferred ligand coordination number seem to play a key mechanistic role. But hydrolysis is needed to make the a-lactalbumin prone to self-assembly. 

In this chapter we have outlined how the use of a universal thermodynamic approach can provide valuable insight into the consequences of specific kinds of biopolymer-biopolymer interactions. The advantage of the approach is that it leads to clear quantitative analysis and predictions. It allows connections to be made between the molecular scale and the macroscopic scale, explaining the contributions of the biopolymer interactions to the mechanisms of microstructure formation, as well as to the appearance of novel functionality arising from the manipulation of food colloid formulations. Of course, we must remind ourselves that, taken by itself, the thermodynamic approach cannot specify the molecular or colloidal structures in any detail, nor can it give us information about the rates of the underlying kinetic processes. 

Novel utilities for presently available products are a more productive area. (Who would not be interested if the fiber from grains could be used functionally in the snack food industry for reasons other than as a filler.) But these types of utility demand extreme physico-chemical modifications involving prolonged research and much expenditure. 

The motivation for using proteases to alter protein functionality in food is two-fold (a) The need to convert food source proteins to more palatable or useful forms (increasingly important with the advent of "novel" proteins) and (b) the rather specific way in which proteases accomplish this goal. 

We have chosen to discuss enzyme modification of proteins in terms of changes in various functional properties. Another approach might have been to consider specific substrates for protease action such as meat and milk, legumes and cereals, and the novel sources of food protein such as leaves and microorganisms ( ). Alternatively, the proteases themselves provide categories for discussion, among which are their source (animals, plants, microorganisms), their type (serine-, sulfhydryl-, and metalloenzymes), and their specificity (endo- and exopeptidases, aromatic, aliphatic, or basic residue bond specificity). See Yamamoto (2) for a review of proteolytic enzymes important to functionality. 

A major focus in food biotechnology research is directed to the investigation of cellular and molecular processes involved in industrially relevant microorganisms that are responsible for food fermentations. The acquired information obtained from such studies may ultimately help fermentation-based industries to enhance the quality of the final product, to improve their product yields, and even to develop novel foods. In this research field, high-throughput transcriptomic tools assist in elucidating the molecular mechanisms behind interesting metabolic transformations and functionalities in fermented food... 

---