eChapters

Introduction

The improvement of the quality of foods can be made by fortification of foods nutrients quality and quantity in food. It can be a very cost effective public health intervention. As a result of the high consumption pattern of dairy products viz. yogurt, the fortification process will effectively diminish or prevent diseases associated with nutritional deficiencies (Gahruie et al., 2015). However, due to nutrients deficiencies in human population especially in certain stages of life, holding, importing, and consumption of fortified foods is increasing (Preedy et al., 2013). As a general rule, addition of one or more essential nutrients to a food and increasing their concentration in that particular food to levels higher than normal is known as fortification. This is intended at preventing and correcting shortages in one or more micronutrients in the society or specific population groups (Bonner et al., 1999). The major ways of food fortification are (1) commercial and industrial fortification for wheat flour, corn meal, cooking oils, (2) bio-fortification of crops to augment their nutritional value, which can include conventional as well as selective breeding, and genetic engineering and (3) house hold fortification like vitamin D drops. Fermentation has twofold outcome on glycemic index though there are conflicting results after consumption. The reduced glycemic index of fermented food has been featured to the production of short?chain organic acids during fermentation.

Introduction

Fermented foods and beverages comprise an indispensable part of the human diet. They can be generally defined as those foods and beverages produced via controlled microbial growth and conversion of various substrates using either enzymes or as whole cell itself, as shown in Figure 1.

Introduction

Wine is a very unique fermented beverage. It was an essential part of various religious and cultural ceremonies in ancient civilizations; and continues to be considered as a ‘drink for elite’. The reason is that wine was considered as ‘Gift of God and ‘God’s nectar’ in religious text books, and medicinal value of the beverage is well supported by modern science. Wine is a beverage well tagged with its geographical origin. This concept originally comes from French concept of terroir; which explains that a varietal wine from a defined region possess distinctive qualities. Wine makers of the past enjoyed this definition of quality for better marketing opportunities. Today, globalization and advancement in wine science created empowered consumers who could clearly discriminate quality of wines. In addition to a product with high sensory qualities, consumers expect a healthful beverage produced in an environmentally sustainable manner. Enology research projects focus on such aspects; and this chapter is a glance on enology advancements and proven health benefits of wine, such as cardiovascular health gut health, dental health etc.

Introduction

Since long time fermentation process is in use for the production of functional food products for human welfare. SSF is a cost effective industrially important method that could be used by food industries to improve the nutritional profile of natural substrates (Salar and Purewal, 2016; Postemsky et al., 2017). The process is being carried out by trained microbiologists in the presence of aseptic conditions using suitable starter culture on steam sterilized substrates. Steam sterilized substrates possess minimal amount of moisture so as to support the microbial growth during the fermentation period. Growth of microbial strains on specific substrates during the fermentation time results in formation of koji (antioxidant rich fermented product). Selection of substrates and starter microbial strains is an important step in the fermentation process which will determine the nutritional properties of fermented product. One of the major advantages of SSF at industrial level is its potential to be utilized on cereal grains, fruits, vegetables and even agricultural wastes (Salar et al., 2012; Postemsky and Curvetto, 2015; Bhanja et al., 2009). Most common substrates that are being used as solid platform for the growth of microbial strains are cereal grains.

Introduction

The entire living organism from the smaller creatures viruses to the advanced human beings are composed of a set up of biochemical reactions which form the metabolism. These set of metabolic reactions are responsible for the life of organism. The rate of these reactions is a major concern for effective working of organism which is governed by biocatalyst. These biocatalysts are known as enzymes, which accelerates rate of biochemical reaction. These are not utilized in reaction. In 1877, Wilhelm Friedrich Kuhne (Kuhne, 1877) proposed the term enzyme which means ‘in yeast’ and is derived from the Greek word; inzume “leavened” or “in yeast”. At the molecular level of study it is observed that enzymes are proteins which are functional as tertiary and quaratanary structures. Enzymes have active site for the binding to substrate. The active site has two positions; binding and catalytic site (Ogeston, 1948). The former help to bind the substrate with the enzyme followed by the catalysis of reaction by the catalytic site.

Introduction

Off late our understanding of the composition and functions of the human gut microbiota has increased exponentially and there is a great interest in producing healthy foods in particular that which have an impact in improving the gastrointestinal health such as probiotics, prebiotics and synbiotics. Many of these functional foods are dairy based and have been accepted greatly worldwide. Nonertheless, there has been a need for the development of nondairy probiotic, prebiotic and synbiotic products (Salmeron 2017). This has prompted food scientists and food industrialists to study the feasibility of applying other fermenting substrates such as cereals for the development of innovative nondairy fermented functional foods. The importance of including nanoscience and nanotechnology techniques for the creation of fermented cereal beverages that contain specific bioactive nanoparticles and their role in food packaging systems will be discussed.

Preamble

Historically, food has been an integral part of human civilization and diet with varied food components has sustained human life on this planet over the centuries. Similarly, culturing of food with natural fermentation as means of preserving foods with extended shelf life for future use. In the background of sustaining food security, advances made in biotechnology and molecular biology has provided ample scientific platform to use the advances in increasing and expanding food production on a global magnitude, so as to meet the needs of an ever-growing world population.

The intestinal microbiota is a key component of both the metabolism and immunity of humans and animals. The desirable microbes do have a significant role to play in healthcare through control of digestive disorders and foodborne illnesses. The continued research in this area over the years has led to the identification of important molecules that regulate major functional attributes in the betterment of human health and wellness in the long run. The science and technique of genetic engineering through molecular biology approaches has enabled in enriching the beneficial molecules for the benefit of human life. The accuracy in targeting and designing of molecules will go a long way in developing genetically modified (GM) lactic acid bacteria (LAB) and GM probiotics to significantly rewrite the medical care with food-based approach in the form of targeted specific diets – “Dietomics”.

Introduction

Since the last century, nutritional science has made a remarkable contribution to the biological sciences through identification of diverse nutrients and their sources, functions, requirement, deficiency symptoms and their remedial measures etc. The advent of high-throughput sequencing technologies together with bioinformatic tools identified the presence of 100 trillion of microorganism belonging to all forms of life in the gastrointestinal tract. In fact, the whole gut microbial consortia are considered as a virtual organ in human and animals and is responsible for the development and functioning of series of essential physiological activities including digestion, absorption, metabolism, immunity, homeostasis, brain and gut development, resistance against disease etc. According to the modern scientific dogma, the human being is in fact a “Superorganism”, carrying consortium of numerous symbiotic Eukarya, Bacteria, Archaea and Viruses. The gut microflora has been co-evolved with human and presumed to maintain an intricate balance among different microbial communities. Upon introspection about the functionality of the gut microflora, it is amply clear that a few of these microorganisms have the ability to make healthy state; while other members are responsible for health-related problems including food poisoning, diarrhoea, abdominal pain, indigestion, inflammatory bowel disease, predisposition to colon cancer, compromising immunity, allergy etc.

In 1907, the Russian Nobel laureate, Dr. Elie Metchnikoff, fascinated by the unusual longevity of Bulgarian farmers, consuming beneficial lactic acid bacteria by way of traditional fermented milk products, suggested that regular intake of friendly microbes could benefit human health. Although Dr. Metchnikoff ’s recommended bacteria for the purpose proved largely ineffective, the theory was carried forward with moderate success until the war on bacteria began because of the advent of sulfa drugs and antibiotics (Scott, 2012). However soon after their rampant use and the realization of the rapid spread of antimicrobial resistance, researchers turned yet again to ecological notions and the time was fertile for the advent of probiotics. By the 1980’s the term had stabilized both in medical and veterinary literature. The mid 1990’s witnessed a surge of exponential studies on probiotics, the definition of Probiotics emerged in 2001 and the years thereafter saw tremendous progress in the science of probiotics.

Almost simultaneous was the study on the study of the intestinal microbiota when Alfred Nissile demonstrated that transferring members of the human gut microbiota to healthy typhoid carriers helped in Salmonella being cleansed from their system (Nissle, 1916). It was then, that the importance of the gut microbes in prevention of infection became evident. What followed was the advent of culture independent, modern biotechnological tools for whole genome sequencing and the successful launch of two most ambitious projects - Human Microbiome project (Turnbaugh et al., 2007) and the Met Hit project (Metahit, 2009; Qin et al., 2010). They provided fascinating insights into the highly complex microbial ecosystem harboured by the human body. The term Microbiome (refers to the collective genome of our microbial inhabitants) had entered literature in 2001 and the concept of gut microbiota in maintaining overall health gained wider attention.

Fermentation process is known to humans since ancient times. It involves the transformation of raw materials into value added or nutritional products as a result of microbial action or their growth. The fermentation as a science involves aspects of the biological action of microbes, biochemical changes in the substrates and metabolites formed and their effect on food, health and nutritional applications. While fermentation as technology, involves chemical engineering, food engineering and instrumentation aspects and commercialization of the products prepared keeping in view the consumer acceptability. The term fermentation is derived from the Latin word ‘Fervere - to boil’ thus describing the actions of yeasts on extracts of fruits or malted grain. Fermented foods and beverages enhance the pleasure of eating and their nutritional roles include indirect contributions through subjective enhancement of appetite. The instant mixes for fermented or fermentable products such as idli, dosai, dhokla and bhatura mix can reduce the overnight fermenting of the raw materials required for preparation of these products. The instant mixes for idli & dhokla are quite common in the market. However, instant mix for Jalebi and Bhatura are still emerging. Such products add convenience to the consumers and products can be prepared instantly. Certain other fermented foods include dairy products, pickles, sauerkrauts, Kanji, beverages, food supplements and nutraceuticals from fermented biomass.

Abiotic stress: Unfavourable situation created by non-living factors to the growth and development of plants. Factors include water, temperature, soluble salts, heavy metals, etc.

Abscissic acid (ABA): A plant hormone belongs to isoprenoid compounds. It is also known as stress hormone since it has relevance in stress tolerance in plants. Some of the physiological effects of ABA are closing of stomata, synthesis of osmolytes and seed dormancy.

Abscission layer: Distinct layer of cells with weakened cell walls in abscission zone.

Abscission zone: A region near the base of petiole of leaf which contain abscission layer.

Bacteriochlorophylls: A group of light absorbing photosynthetic green pigments of anoxygenic photosynthetic bacteria.

Ballistic transformation: The use of a particle gun to insert foreign DNA into a host.

Beneficial elements: These are the elements that help to optimize the growth and development only in some species. It is not essential to all the plants. Aluminum is beneficial to some species that are adapted to acidic soils. Cobalt can have a number of beneficial effects, especially in leguminous plants.

Betalains: Highly coloured nitrogen containing glycosylated compound in the category of alkaloids imparting red-purple and yellow colour in plants of centropsermae (e.g., beet root).

Beta-oxidation: Breakdown of fatty acids into Acetyl co-A by successive oxidation. It is the first step of lipids breakdown.

Bidirectional transport: Simultaneous transport of solutes in opposite directions in the same file of sieve elements. Bidirectional transport may occur under some circumstances. For e.g., in a file of cell, as a result of cytoplasmic streaming.

C₃ cycle or Calvin cycle: It is a process of dark reaction of photosynthesis. It is also called as photosynthetic carbon reduction cycle which results in the production of sugars. It occurs not only in C₃ plants but also in C₄ and CAM pathway also. It occurs in the mesophyll cells. It is described in three stages: (1) Carboxylation, (2) Reduction, (3) Regeneration.

C₃ plants: Group of plants with calvin cycle wherein the first stable product is 3-phosphoglyceric acid, a three carbon compound. e.g., rice, wheat, barley.

C₄ cycle: C₄ cycle may also referred to as the dicarboxylic acid cycle or Hatch and Slack Cycle. The first stable product is a C₄ compounds like oxaloacetic acid. Here CO₂ molecule is accepted by phosphoenol pyruvate in the carboxylation reaction. The main purpose of this cycle is carbondioxide enrichment.

C₄ plants: Plants with Hatch-slack pathway and kranz anatomy of leaves in which the first stable product is four carbon compound, oxaloacetic acid. These plants posses high photosynthetic efficiency and low photorespiration rate. e.g., sugarcane, maize, sorghum.

Dark reactions: It is light independent reactions occurs during daytime. This includes C₃, C₄ and CAM pathway involving the utilization of NADPH and ATP to fix CO₂ into carbohydrates. It is also called as stromal reactions.

Day neutral plants: The plants that flowers regardless of the length of the period of the light that is exposed to. They are called as day neutral plants.

DCMU (Dichlorophenyl dimethyl urea or diuron): An herbicide that inhibits non-cyclic photophosophorylation specifically blocks the electron flow at the quinone acceptors of PSII, by competing for the binding site of plastoquinone that is normally occupied by PQB.

DCPIP (Dichlorophenol indophenols): A dye often used as artificial hydrogen acceptor to demonstrate in Hills reaction in isolated chloroplast in laboratory. The oxidized form is blue in alkali and red in acid, while reduced form is colourless.

Ectodormancy: A kind of dormancy which is due to environmental factors.

EDTA: An important chelating agent often used in modern nutrient solutions. It forms soluble complexes with metal ions such as that of iron and prevents from precipitation in the solution.

Elaiosomes: Greek élaion means “oil” and sóma means “body” , are fleshy structures that are attached to the seeds of many plant species. The elaiosome is rich in lipids and proteins, and may be variously shaped. Many plants have elaiosomes that attract ants, which take the seed to their nest and feed the elaiosome to their larvae and by which the seed get dispersed.

Electrical conductivity: Electrical conductivity is the measure of a material’s ability to allow the transport of an electric charge. It is used to measure the level of salinity in water or soil. When electrical conductivity is more, then salinity is more since as salt concentration is more in water or soil, then those salts will conduct more of electricity. Normally measured in μS/cm.

Electrical impedance: The application of alternating electrical current to pre-frozen or frozen plant tissues to predict damage or measure injury, respectively.

Facilitated diffusion: Facilitated diffusion is a movement in the direction of a concentration gradient; but it involves moving through a channel protein or a carrier protein. A channel protein is merely a pore in the membrane, and is often gated to control movement. A carrier protein has a binding site where the substance attaches and moved through the membrane.

Facultative CAM: Plants which behave as C₃ under conditions of normal water supply. However, switch over to CAM mode under conditions of water deficit.

FAD (Flavin adenine dinucleotide): A riboflavin containing co-enzyme of some oxidation reduction reactions.

Facultative long day plant: Facultative photoperiodic plants are more likely to flower under appropriate light conditions, but will eventually flower regardless of length of night.

FADH: In biochemistry, flavin adenine dinucleotide (FAD) is a redox cofactor, more specifically a prosthetic group, involved in several important reactions in metabolism. FAD can exist in three different redox states, which are quinone, semiquinone and hydroquinone. FAD is converted between these states by accepting or donating electrons. FAD, in its full oxidised form or quinone form, accepts two electrons and two protons to become FADH₂ (hydroquinone form). The semiquinone (FADH) can be formed by either reduction of FAD or oxidation of FADH₂ by accepting or donating one electron and one proton, respectively.

Gel: A semi-solid medium in to which proteins or nucleic acids are subjected to electrophoresis, to determine their size or to separate them from other components.

Gene family: A set of genes whose sequences differ only slightly that encode identical products; within a single species, a multigene family.

Gene tagging: The addition of a marker to a gene; often by the introduction of a transposon or insertion element.

Gene transfer: Transformation; the insertion of foreign DNA into a host conferring a trait not previously inherant in that organism.

Gene: The concise meaning might be the sequence of DNA that encodes a gene product (an RNA or protein), including all upstream and downstream sequences involved in the expression of the gene.

Genome: Sum of all genetic information of an organism, nucleus, organelle, or virus.

Geotropism (Barytropism or gravitropism): When a seedling is kept horizontally on the soil, the radicle always grows towards soil, and the plumule grows away from the soil. This type of growth movement of radicle and plumule is called positively geotropic and negatively geotropic respectively. But some runners and rhizomes grow parallel to the surface of the soil and this is referred to as diagiotropic. When the lateral roots grow obliquely into the soil, it is referred to as plagiogeotropic phenomenon.

Germination percentage: Germination percentage is an estimate of the viability of a population of seeds.

Half life: The time required for the disappearance of one half of a given component of a system.

Halochromism: It occurs when a substance changes color as the pH changes. This is a property of pH indicators, whose molecular structure changes upon certain changes in the surrounding pH. This change in structure affects a chromophore in the pH indicator molecule.

Halomorphic soil : A suborder of the intrazonal soil order, consisting of saline and sodic soils formed under imperfect drainage in arid regions and including the great soil groups Solonchak or Saline soils, Solonetz soils, and Soloth soils.

Hatch-Slack pathway: It is one of the carbon fixation pathway used by certain group of plants (C₄ plants) where the first stable compound is oxalo acetate, a C₄ dicarboxylic acid compound. In the first carboxylation reactions, atmospheric CO₂ combines with phosphoenol pyruvate (PEP) to oxalo acetate and then to malate. These plants posses kranz anatomy with mesophyll and bundle sheath cells.

Ice nucleation: It is a process of reducing the formation of ice crystal under freezing stress, by some polysaccharides and proteins known as ice nucleators.

Imbibitions: It is a special type of diffusion when water is absorbed by solids-colloids-causing them to enormously increase in volume. The classical examples of imbibition are absorption of water by seeds and dry wood.

Immobile elements: The elements which get translocated slower inside the plant are called immobile elements. Examples: Ca, Fe and B.

Immunoassay: This is very sensitive method of identifying and or quantifying the hormones and other molecules which has antigen and antibody interaction.

Indeterminate growth: Plant growth in which the main stem continues to elongate indefinitely without being limited by a terminal inflorescence or other reproductive structure; also growth is characterized by sequential flowering from the lateral or basal buds to the central or uppermost buds.

Indole -3 acetic acid: It is naturally occurring auxin responsible for cell elongation, apical dominance and other physiological functions of auxins.

Induced dormancy: Induced dormancy in which dormancy develops as a response to external environmental factors.

Jasmonic acid: Jasmonic acid is derived from the fatty acid, linolenic acid. It is a member of the jasmonate class of plant hormones. It is biosynthesized from linolenic acid by the octadecanoid pathway. The major function of JA and its various metabolites is regulating plant responses to abiotic and biotic stresses as a well as plant growth and development processes.

Ketose: A simple sugar in which carbonyl group is a ketone.

Kinases: Enzymes that catalyse phosphorylation of an acceptor molecule such as protein molecule by ATP.

Lactate dehydrogenase: An enzyme that reversibly catalyses conversion of pyruvate to lactate by utilizing NAD as coenzyme. This operates under anaerobic respiratory condition.

Lactate fermentation: Lactic acid fermentation is a biological process by which glucose and six carbon sugars (also, disaccharides of six carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate. It is an anaerobic fermentation reaction.

Latent heat: The heat required to convert a solid into a liquid or vapour, or a liquid into a vapour, without change of temperature. It is also called as hidden heat.

Leaching requirement: (LR) The amount of water in excess of the plant requirement that is needed to remove salt from the root zone in order to prevent soil salinity from exceeding a specified value.

Leaf Area Duration (LAD): It is the functional leaf area or estimated photosynthetic area which contributed for the total biomasss. To correlate dry matter yield with Leaf area, Power et al., (1967) integrated the Leaf area with time and called as Leaf Area Duration. LAD taken into account, both the duration and extent of photosynthetic tissue of the crop canopy. The LAD is expressed in m². days.

Macromolecule: A molecule having molecular weight ranging from few thousand to millions.

Macronutrients: The essential elements which are required by plants in comparatively large amounts are called as major elements or macro nutrients. Examples: C, H, O, N, P, K, Ca, S, Mg. In this C, H, O, N, P, K are called primary elements and Ca, S, Mg are called as secondary elements.

Malate shuttle: A mechanism of transferring reducing equivalent of cytosolic NADH in the form of malate across the inner mitochondrial membrane by a specific ketoglutarate malate transporter for oxidation through electron transport chain in little animal tissue like heart muscle.

Malic enzyme: An enzyme that catalyzes the oxidation of malate to pyruvate and carbondioxide.

NAD/NADP (Nicotinamide Adenine Dinucleotide/ Nicotinamide Adenine Dinucleotide Phosphate): Coenzymes acting as carriers of hydrogen atoms and electrons in some oxidoreductases catalyzed reactions. Their oxidized and reduced states are NAD⁺ and NADH + H⁺/NADP⁺ and NADPH + H⁺

Nanotechnology: Nanotechnology refers broadly to a field of applied science and technology whose unifying theme is the control of matter on the molecular level in scales smaller than 1 micrometre, normally 1 to 100 nanometers, and the fabrication of devices within that size range.

Nastic movement: Nastic movements are non-directional responses to stimuli (e.g., temperature, humidity, light irradiance), and are usually associated with plants. The movement can be due to changes in turgor or changes in growth. An example of such a response is opening and closing of flowers. There are several types of nastic movements such as Epinasty, Hyponasty, Photonasty, Nyctinasty, Chemonasty, Hydronasty, Thermonasty, Geonasty/Gravinasty, Thigmonasty, etc.

Obligate photoperiodism: Obligate photoperiod plants absolutely require a long or short day before flowering. If required photoperiod condition is not met they won’t flower. This phenomenon is called obligate photoperiodism.

Oleosome (Spherosome or oil body): Cell organelle bounded by a single membrane and contains triglycerides.

Oligohalophyte: A plant adapted to habitats of low salinity (0.04 to 0.4 MPa at field capacity; EC 1 to 10 dS/m).

Oligomycin: An antibiotic that inhibits oxidative phosphorylation by blocking the activity of F₀F₁ ATP synthase.

Oligosaccharide: A molecule containing fewer number of monosaccharide units joined by glycosidic bonds.

P680: Reaction center chlorophyll in Photosystem II (PSII) which absorbs maximum light of 680 nm in its neutral state.

P700: Reaction center chlorophyll in Photosystem I (PSI) which absorbs maximum light of 700 nm in its neutral state.

P870: Form of bacteriochlorophyll in reaction center of pigment system in photosynthetic purple bacteria that absorbs light maximally at 870 nm in its neutral state.

Paclobutrazol: It is a chemical compound which inhibits Gibberellin biosynthesis. It is also a growth retardant commercially used in overcoming alternate bearing of mango.

Palindrome: Inverted repeats of DNA such that the sequence is the same when read forward or backward; e.g., CAGTTGAC, or in the English language, “Madam, I’m Adam.”

Palisade Parenchyma : Palisade parenchyma cells are seen beneath the upper epidermis. It consists of vertically elongated cylindrical cells in one or more layers. These cells are compactly arranged without intercellular spaces. Palisade parenchyma cells contain more chloroplasts than the spongy parenchyma cells. The function of palisade parenchyma is photosynthesis.

Pantothenic acid (Vitamin B₅): An important constituent of coenzyme A which is involved in transacylation reactions.

Q₁₀ (Temperature coefficient): The ratio of the rate of chemical reaction at a particular temperature to the rate of that chemical reaction exactly at 10°C lower.

Qualitative photoperiod: Qualitative plants are those in which a particular photoperiod is an absolute requirement for the occurrence of a response. Ex: Common cocklebur

Qualitative response (absolute response, obligatory response): A plant response, usually flowering, that absolutely depends on some day length, temperature, or other environmental stimulus. If the plant does not experience the required stimulus, the response does not occur (e.g., the plant remains vegetative). Opposite to quantitative response.

Quantasomes : Quantasomes are particles found in the thylakoid membrane of chloroplasts in which photosynthesis takes place. They are embedded in a para crystalline array on the surface of thylakoid discs in chloroplasts. They are composed of lipids and proteins that include various photosynthetic pigments and redox carriers.

Radiant energy (Q_e, J): The transfer of energy of radiation.

Radiation frost: Heat radiated from surface of soil, trees, and any other solid particles to reduce the temperature low enough to cause frost conditions. Solid particles lose heat more rapidly than air, reducing the surface temperature. Eventually the air at low levels becomes cool and heavy compared to air at higher elevations. Occurs more readily on cloudless nights when there is no barrier for retaining the heat (i.e., a barrier that radiates the heat back to earth).

Radiation: The emission and propagation of electromagnetic waves or particles through space or matter.

Radical (Free Radical): An atom or a group of atoms with an unpaired electron which can exist independently for short period during the course of chemical reaction.

Radicle: Embryonic root of seed plants.

Salicyclic acid: Salicyclic acid (from Latin salix, willow tree, from the substances used to be obtained) is aminohydroxybenzoic acid, a type of phenolic acid and a beta hydracid. It has the formula C₇H₆O₃. This colourless crystalline organic acid is widely used in organic synthesis and function as a plant hormone. It is derived from the metabolic of salicin. In addition to being an important active metabolic of aspirin (acetylsalicyclic acid), which acts in part as a prodrug to salicyclic acid, it is probably best known for its use as a key ingredient in topical anti-acne products. The salts and esters of salicyclic acid are known as salicylates.

Salination: The process of accumulation of soluble salts in the soil.

Saline adaptation: Genetic modification of individuals in a population that increases their ability to survive excess salt.

Saline adjustment: Physiological and biochemical changes of individual plants that increase their ability to survive excess salt.

Tannins: Group of plant phenolic compounds found in higher plants as secondary metabolites. Their main function is to defense against microorganisms, insects, and herbivores and in allelopathy.

Taxis (tactic orientation; formerly topotaxis): Movement of motile organisms, cells or organelles, the prevailing direction of which is determined by the direction of the stimulus.

TATA box (Hogness box): A sequence of nucleotides which serves as the main recognition site for the attachment of RNA polymerase in the promoter region of eukaryotic genes. Located at around 25 nucleotides upstream of the transcriptional start site. It consists of seven base consensus sequence, TATAAAA.

TCA cycle: Tricarboxylic acid cycle. It is also called as citric acid cycle or Krebs cycle, It is a step in aerobic degradation of glucose to convert into energy. During this cycle several intermediates are produced, which leads to several metabolic pathways. During this cycle, there is production of reductancts such as NADH, FADH and GTP.

Telomere: Sequences at both termini of each eukaryotic chromosome that facilitate replication.

Ubiquinone (UQ): It is a lipophilic metabolite that functions in the electron transport chain in the plasma membranes of prokaryotes, and the inner mitochondrial membranes of eukaryotes, apart from its roles as an antioxidant and in the regeneration of tocopherols. Also called as Coenzyme Q.

Ubiquitin: It is a small protein that is found in almost all cellular tissues in all eukaryotic organisms,( i.e. it occurs ubiquitously) which helps to regulate the processes of other proteins in the body.

Ultracentrifuge: A high speed centrifuge with speed upto 60,000 rpm and centrifugal field of 500,000 x g

Vacuole: A fluid filled space within the cytoplasm surrounded by membrane called as tonoplast, that occupies most of the volume of cell. Aside from storage, the main role of the central vacuole is to maintain turgor pressure against the cell wall.

Valinomycin: An antibiotic that uncouples electron transport and oxidative phosphorylation only in presence of some cations such as K⁺ or Na⁺

Van der Waals interaction: Weak intermolecular forces between molecules as a result of each inducing polarization in the other.

Wall pressure: The inward pressure exerted by the cell wall against expanding protoplast; equal but opposite to turgor pressure.

Warburg effect: Warburg effect states that the competition between CO₂ and O₂ for enzyme RuBisCO with CO₂ promoting photosynthesis and inhibiting glycolate formation and inhibiting photorespiration and O₂ promoting glycolate formation and inhibiting photosynthesis.

Water deficit: Water available to the plant is less than optimum requirement.

Water potential (ψ_w): Water potential is defined as free energy status of water in a system compared to the free energy status of pure water. Here system refers to water in plant cell or soil and pure water refers to the water which does not have any solute in it. Water potential is measured in terms of bars, Pascals or Megapascals and denoted by ψ_w.

Xanthophylls (Carotenoids): These are tetraterpenes with general formula C₄₀H₅₆O₂. Xanthophylls are a class of oxygen-containing carotenoid pigments, responsible for the color of many of the yellow, orange, and red hues of flowers, fruits, vegetables (corn, pepper, etc.), egg yolks, and feathers, shells, or flesh of many animal species (flamingo, canary, shrimp, lobster, chicken, or salmonids). In plants, they are involved in photosynthesis with chlorophyll and are responsible for the red, yellow, and/or brown colors of autumn foliage as the chlorophyll levels decline.

Xeromorphy: Morphological characteristics, such as small, tough leaves, a heavy cuticle, etc., that are generally important for adaptation to dry environmental conditions.

Yamogenin: A triterpene plant steroid belonging to a group of sapongenins that is obtained from Dioscorea and is used in making oral contraceptives.

Z scheme: Refer non-cyclic electron transport.

Z-DNA: A duplex DNA structure in which helical coiling of the two polynucleotide chains is left handed and phosphate backbone of the polynucleotides follows a zig-zag course.

Zeatin: Most abundant natural cytokinin present in plant.

ABSTRACT

The global market for baked products has reached up to $495 billion in the year 2019. It is estimated that its value will reach up to $580 billion by the end of 2025 with a growth rate of 2.7 % between 2020 to 2025. Ovens are operated with the help of LPG/diesel/electricity. The hybrid ovens can give higher energy efficiency along with targeted quality parameters. The previous data such as oven temperature, heat supplied per unit time, the moisture content and variety of the raw material used can be provided to a specific computer programme. The heat recovering unit is a unit which captures the escaping hot air and the same may be reused by pumping the hot air to the front of the oven to preheat the incoming cold air. The biogas can be generated from the bakery waste. There will be 45 % or more methane production from bread and biscuit waste in the retention time of about 12 to 55 days in a biogas plant. To make the bakery fully operated on green technology, solar renewable energy can also be utilized.

ABSTRACT

The food industry has many the environmental challenges in terms of emerging microbial strains, bacteria, viruses and accumulation of toxic chemicals. Ozone (O₃), environmental bluish gas is an extremely potent oxidant, which is effective solution for disinfection, sanitization for various kinds of products. The application of ozone treatment in agro processing has become green technology with increasing acceptance. It can apply in liquid form, gaseous form to sanitize food, food packaging materials, process water and to disinfect equipments. Ozone can be generated by different methods such as ultraviolet radiation method, corona discharge method etc. In this chapter, ozone properties, its generation, antimicrobial power and advantages with application of ozone has covered. Fruits and vegetables treatment with ozone have shown increased shelf-life and many hazardless advantages of the products. Some products preserved with ozone. Anti microbial activity, no residues in foods, assurance about preservation of sensory, nutritional and physicochemical properties of food have made ozone application as a promising technology for all kinds of food products

ABSTRACT

Packaging plays an important role in food industry. The huge waste of packaging generated every year poses a great threat to the environment. The recycling and reuse of the food packaging is limited. Plastic packaging in particular are the serious concern with respect to their disposal. This is the high time when eco-friendly green technologies for the food packaging should be explored. This chapter discusses various possibilities to use the green and eco-friendly approaches for food packaging.

Keywords: Green packaging, bio-degradable, recycle, reuse, edible packaging.

ABSTRACT

The ancient fruit “Jackfruit” is one of the most remunerative and important underutilized native fruits of India. It is extremely versatile sweet tasting fruit and vegetable rich in nutritional value. Modern technologies are evolved for the development of value-added products from jackfruit is studied in the present study. To prevent from post-harvest losses the wine production from jackfruit juice which is a very good substrate for fermentationcan be done at larger scale. Popularity of jackfruit from the limited regions can be explored over the country. There is a good scope and possibility of marketing the value added products in the country. Value addition is carried out by minimal processing by changing its form to a valuable product having more shelf life. The developed products enhance good income opportunities for farmers and also entrepreneurship opportunities for small and medium enterprises for the popularization of jackfruit to a wider region.

Keyword: Jack Fruit, Value Addition, entrepreneurial opportunities.

ABSTRACT

Fruits and vegetables are rich source of bioactive compounds such as polyphenols, antioxidants and flavonoids. Drying is one of the common methods for preservation of food and agricultural commodities. However, drying may negatively affect the product quality attributes. This article is a capsule overview of current state of art ultrasound (US) assisted drying on technical aspects and bioactivity of fruits and vegetables. US assisted drying is an economical and sustainable technique compared to other existing conventional techniques used for food processing and preservation. US as a pretreatment before drying of agricultural-products enhances drying efficiency, inactivate enzymes and improve overall quality of dried products. Current developments and available solutions in drying have shown that US assisted drying may be used to restrict the loss of crucial bioactive components occurring naturally in fruits and vegetables. US when combined with hot air drying helps in achieving adequate drying rate at lower temperatures and improves overall dehydration process. This technique has found no practical application commercially due to various difficulties in achieving high-intensity US in air. One practical benefit of using US assisted drying is the minimization of the drying time along with reduction in total energy consumption.

ABSTRACT

Green technologies are required in the field of food processing and production in order to achieve food security and to reduce adverse environmental impact. Application of nano technology in food processing and production can advance the food safety and quality, increase the bioavailability of nutrients and thereby improving human health. Nanotechnology can be applied to achieve green perspective like development of biodegradable packaging materials thereby reducing adverse environmental effect. Use of naturally occurring nanoparticles as additives can reduce the use of chemicals in food products. This chapter deals with the potential of nanotechnology to achieve green aspects in food processing and production.Main focusses are on achieving food security and environmental sustainability. Chapter also describes about the principles of nanotechnology and methods to achieve green aspectin food sector with the application of nanotechnology. Application of nanotechnology in food processing and production along with safety, regulations and accompanying laws are discussed in this chapter.

ABSTRACT

Approximately 30 % of fruits and vegetables are getting wasted each year in country like India. Not only that, there is a huge loss of agro based commodity during industrial processing and will be considered as industry generated waste. Utilization of such unexplored nutrients from agro processing sectors for making a sustainable food system will be a healthy approach to bring food security and nutrition to all of us. With this aim the present work addresses the utilization of jackfruit seeds, an agro-waste, to value added products. Jackfruit seed flour has a great potential in new food formulation along with wheat flour. The 15% (w/w) blending of jackfruit seed flour with wheat flour could be used in bread and the substituted bread is protein and fibre enriched. This attempt in developing such bakery items with blended flours could address the scarcity problem of non-wheat producing countries. Present study also looks into the alternate source of starch from spice processing industries. The nutrient starch could be explored for isolation from a nonconventional source from turmeric processing sector. The isolated starch could also be modified to enhance some of its functional properties and may be utilized in preparing value added product with a better acceptability and nutrition.Thus, the isolation of nutrients and value-added products out of fruits and vegetables and spice-processing waste would be a stepping stone to an initiative to zero hunger.

ABSTRACT

Microencapsulation is one of the latest technologies used in the food, pharmaceutical, nutraceutical and cosmetic industry where it is used for maintaining the stability of the food ingredients and slow release of the active food ingredients. For many decades the encapsulation technique was used in the pharmaceutical industries, but from last three decades it has been effectively used in the food industries showing enhanced results in flavour masking and retention of bio- active components present in the food. The production of the microcapsules can be achieved by the various process technologies. The process technologies have been reviewed in this paper such as spray drying, extrusion, spray chilling, emulsions, fluidized bed coating, freeze drying, molecular inclusion, crystallization, co-acervation etc. the encapsulation of food materials has shown a promising result in the newly growing food processing industries. Some of the recent developments in the microencapsulation viz. sweetener immobilization, controlled release and the carrier materials are also being presented in the reviewed paper.

ABSTRACT

Malting is the process accompanied by restricted sprouting of cereals in humid atmosphere along with controlled set of conditions. It is a process of soaking, germination and drying that causes changes to the microstructure of grains. Malting causes changes in functional and nutritive value of grains. Malting results in increase in protein content, mineral availability, in vitro protein digestibility, oil absorption capacity, water absorption capacity, water solubility index and fall in level of antinutritional factors, viscosity and bulk density. The malting conditions are significantly affected by varietal difference, maturity of grains and structural composition. Therefore, optimum malting conditions should be determined for grains in order to avail the health and nutrition benefits.

ABSTRACT

The commencement of the 21^st century has endorsed an extended requirement for safe and wholesome food. The fact is that consumer preferences, awareness and their concern towards food safety have been tremendously increased. Therefore, inactivation of pathogenic microorganisms through any treatment becomes essential for food processors to ensure that food is free from disease causing microorganisms and parallelly unaltered with respect to its organoleptic, functional and nourishing characteristic. Food industries predominantly adopt thermal inputs for the preservation of food. Thermal methods, however, lead to unfavourable changes in organoleptic and nutritional attributes, more particularly proteins and vitamins. Hence, there has been continuous development and advances in finding alternatives to conventional processing. Cold plasma technology is one such technique. Plasma can be defined as a quasi-neutral ionised gas and is more commonly termed as 4^th state of matter. Advances in plasma engineering have made it possible to generate plasma at atmospheric pressure which ultimately resulted in broadening the spectra of research on cold plasma at various interfaces of biological sciences. This chapter summarises the overview of cold plasma technology processing, numerous findings related to its application in the area of food decontamination, food fortification, seed germination, milk and milk products and modification of starches.

Keywords: cold plasma, non-thermal, plasma chemistry, fortification, modification, germination, plasma generation, novel

ABSTRACT

The improper disposal of food waste poses an environmental threat. The management of food waste in a sustainable way is always a challenge. Food waste is generated at various stages starting from food production till consumption. The cooked food waste generated due to various reasons leads not only to a loss of the food produced but also the water and energy used to cook it. This cooked food leftover can be served to the needy people or if not possible, can be processed further. This chapter focuses on various technological options for the management of cooked food waste in a sustainable way.

Keywords: Cooked food waste, Compost, Bokashi, Bio-surfactants, Environment

ABSTRACT

Green packaging is a technique used to develop sustainable and eco-friendly packaging materials. In this review paper we have examined the data currently available on the use of plant by-products and plant extract in the development of green packaging. The use of plant fibres is especially beneficial because they often contain a high concentration of bioactive compounds. These compounds lend a preservative effect to the packaging material. Further we have also discussed the degradability of such packaging and the additives which need to be added in order to enhance their utility. Lastly, we have examined the possible applications of green packaging in the food industry.

Keywords:GreenPackaging,Plantby-products,Fruitfibres,Biodegradability, Bioactive compounds, Nanocomposites, Renewable resources, Biopolymers

ABSTRACT

Banana plants areextensively known for their fruits butby-products (pseudostem, root, leave, male banana flower, and banana peel) from banana farms also have potential applicability because recycleprocess of these wastes can convert waste of banana farms into an outstandingresource of valuable raw materials for other industries. This practice avoids huge losses of unused biomass and environmental hazards. Banana flowers are discarded in banana farms during the harvesting of banana fruit bunches and produce a great amount of agricultural waste. Consumption of banana flower as a vegetable is trendy in some parts of Asian countries but the cleaning process of banana flower is an unwieldy practice because of the time and the laborengaged in separating the calyx and the pistil portion of these flowersbefore processing. Itis an abundant source of well-balanced essential amino acids, unsaturated fatty acids, dietaryfiber, vitamins, minerals,and flavonoids. This flower also having tremendous medicinal properties as they possess several secondary metabolites. Thepresent review discusses the transformation of this agricultural waste into a different value-added product. The transformation of banana flowers into highly commercial outputs can be beneficial forsupplementary income to small scale farming industries.

Keywords: Banana, Banana flower, By-product, Value-added product, Antioxidant, Pre-treatments, Processing.

ABSTRACT

The rapid growth in population has created the need of industrialization and as a result there has been a significant increase in milk production and processing. Milk is a commodity which is consumed by persons of all age groups due to its nutritive value and health promoting attributes. However, the rapid growth in dairy sector has adversely affected the environment by emitting various greenhouse gases and thereby, resulting in global warming. Apart from it, there has been an increased usage of non- renewable resources like natural gas and coal in dairy sector. As a result, a viable balance has to be maintained between milk production and processing, environmental health and the rapidly growing population. This can only be achieved with the application of green or environment friendly technologies in all the stages of milk production and processing. This chapter will mainly deal with the various sources of greenhouse gases from dairy sector and on application of life cycle assessment and carbon foot printing for computing the impact of greenhouse gases on the environment. Also, this chapter will enclose various green technologies which can be applied in dairy sector to curb the greenhouse gas emissions.

Keywords: Carbon footprint, LCA, Greenhouse gases, Green Technology, Milk production, Milk Processing