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Innovative and Emerging
Technologies in the Bio-marine
Food Sector
This page intentionally left blank
Innovative and Emerging
Technologies in the Bio-marine
Food Sector
Applications, Regulations, and Prospects

Edited by

Marco Garcia-Vaquero
School of Agriculture and Food Science, University College Dublin,
Dublin, Ireland

Gaurav Rajauria
Department of Biological and Pharmaceutical Sciences,
Munster Technological University, Tralee, Co. Kerry, Ireland
Academic Press is an imprint of Elsevier
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Contents
Contributors .......................................................................................................... xvii

CHAPTER 1 Overview of the application of innovative and

emerging technologies in the bio-marine food
sector ................................................................... 1
Marco Garcia-Vaquero and Gaurav Rajauria
1.1 Introduction ....................................................................................1
1.2 Marine resources ............................................................................1
1.3 Emerging technologies...................................................................2
1.4 Book objectives ..............................................................................5
1.5 Book structure ................................................................................5
References.................................................................................... 12
CHAPTER 2 Regulations on the use of emerging technologies
and bio-marine food products ............................... 13
Selene Pedrós-Garrido and Mariateresa Ferone
2.1 Introduction ..................................................................................13
2.2 Principles of food regulation .......................................................14
2.2.1 International organizations ................................................ 14
2.2.2 European Union ................................................................. 16
2.2.3 Risk assessment, risk management, and risk
communication................................................................... 17
2.3 Food safety systems .....................................................................18
2.3.1 European Union ................................................................. 19
2.3.2 United States...................................................................... 26
2.3.3 Canada ............................................................................... 27
2.3.4 Latin America .................................................................... 27
2.3.5 Australia and New Zealand ............................................... 28
2.3.6 Africa ................................................................................. 29
References.................................................................................... 30
CHAPTER 3 Equipment and recent advances in ultrasound
technology .......................................................... 35
Arturo B. Soro, Marco Garcia-Vaquero, and
Brijesh K. Tiwari
3.1 Introduction ..................................................................................35
3.2 Ultrasound principles ...................................................................36
3.3 Applications of ultrasounds in food processes ............................39

v
vi Contents

3.3.1 Freezing and thawing processes........................................ 39

3.3.2 Extraction of multiple bioactive compounds .................... 40
3.3.3 Filtration processes ............................................................ 40
3.3.4 Dehydration and drying processes .................................... 40
3.3.5 Enzymatic and microbial inactivation processes .............. 41
3.3.6 Emulsification processes ................................................... 41
3.4 Current advances in ultrasound equipment .................................41
3.5 Ultrasound to improve conventional methods
in the bio-marine sector ...............................................................45
3.6 Use of ultrasound combined with other innovative
technologies..................................................................................51
3.7 Future trends of sonication and limitations of the technology ...54
Acknowledgments ....................................................................... 55
References.................................................................................... 55
CHAPTER 4 Ultrasound-assisted extraction of proteins
and carbohydrates ............................................... 63
Prasad Chavan and Rahul Yadav
4.1 Introduction ..................................................................................63
4.2 Marine sources of proteins and carbohydrates ............................64
4.3 Ultrasound mechanism of action .................................................65
4.4 Principles of ultrasound-assisted extraction ................................67
4.5 Ultrasonic extraction of proteins .................................................68
4.5.1 Algae (Macroalgae and Microalgae)................................. 68
4.5.2 Fish and shellfish............................................................... 68
4.6 Ultrasound-assisted extraction of carbohydrates .........................71
4.7 Applications of protein and carbohydrate compounds................74
References.................................................................................... 75
CHAPTER 5 Ultrasound-assisted extraction of lipids,
carotenoids, and other compounds from
marine resources................................................. 81
Komal V. Mahindrakar and Virendra K. Rathod
5.1 Introduction ..................................................................................81
5.2 Mechanism of ultrasound-assisted extraction..............................83
5.3 Parameters affecting ultrasound-assisted extraction....................86
5.3.1 Sonication time .................................................................. 86
5.3.2 Ultrasound frequency ........................................................ 87
5.3.3 Temperature ....................................................................... 87
 Contents vii

5.3.4 Ultrasonic power................................................................ 88

5.3.5 Effect of extractant/solvent type ....................................... 89
5.3.6 Effect of solid to solvent ratio .......................................... 90
5.3.7 Modes of sonication .......................................................... 90
5.4 Marine resources ..........................................................................91
5.4.1 Algae .................................................................................. 91
5.4.2 Marine micro-organisms, vertebrates, invertebrates,
and their wastes ................................................................. 92
5.5 Ultrasound-assisted extraction of different bioactive
from various marine sources........................................................92
5.5.1 Lipids ................................................................................. 93
5.5.2 Carotenoids ........................................................................ 97
5.5.3 Other pigments ................................................................ 101
5.5.4 Phenolic compounds........................................................ 104
5.6 Marine-derived compounds and prospects ................................108
5.7 Industrial applications of marine origin compounds.................109
5.7.1 Pharmaceutical industries ................................................ 110
5.7.2 Food and nutraceutical industries.................................... 110
5.7.3 Cosmetic industries.......................................................... 111
5.8 Ultrasonic devices ......................................................................111
5.8.1 Ultrasonic bath................................................................. 112
5.8.2 Ultrasonic probe .............................................................. 112
5.8.3 Commercial ultrasonic devices ....................................... 113
5.9 Ultrasound-assisted extraction: Industrial prospects .................116
5.9.1 Sustainable approach, scale-up and cost......................... 117
5.10 Summary ....................................................................................118
References.................................................................................. 119
CHAPTER 6 Other ultrasound-assisted processes................... 129
€ter
Shikha Ojha and Oliver K. Schlu
6.1 Introduction ................................................................................129
6.2 Ultrasound-assisted decontamination and preservation ............132
6.3 Ultrasound-assisted heat and mass transfer processes ..............137
6.3.1 Freezing ........................................................................... 137
6.3.2 Thawing ........................................................................... 138
6.3.3 Dehydration and drying................................................... 140
6.4 Other applications ......................................................................142
6.5 Conclusions ................................................................................143
References.................................................................................. 143
viii Contents

CHAPTER 7 Equipment and recent advances in pulsed

electric fields.................................................... 149
Christa Aoude, Alica Lammerskitten,
Oleksii Parniakov, Rui Zhang, Nabil Grimi,
Henri El Zakhem, and Eugene Vorobiev
7.1 Introduction ................................................................................149
7.2 PEF processing...........................................................................151
7.2.1 Historical background...................................................... 151
7.2.2 PEF equipment and mechanisms .................................... 152
7.2.3 Assessment of the extent of electroporation ................... 155
7.2.4 Stages and purpose of the PEF treatment ....................... 155
7.3 Recent advances in the application of PEF in the
bio-marine food sector ...............................................................156
7.3.1 Application to fish ........................................................... 156
7.3.2 Application to caviar and fish roe products.................... 159
7.3.3 Application to microalgae and seaweed ......................... 159
7.3.4 Application to crustaceans............................................... 161
7.3.5 Application to mollusks................................................... 161
7.3.6 By-product valorization................................................... 162
7.4 Industrial PEF equipment ..........................................................163
7.5 Advantages and limitations of PEF ...........................................165
7.6 Future trends...............................................................................166
7.7 Summary ....................................................................................166
Acknowledgments ..................................................................... 167
References.................................................................................. 167
CHAPTER 8 Pulsed electric fields for the extraction
of proteins and carbohydrates from marine
resources.......................................................... 173
Ricardo N. Pereira, Zita Avelar, Sara G. Pereira,
Cristina M.R. Rocha, and Jose A. Teixeira
8.1 Introduction ................................................................................173
8.2 Marine bioresources ...................................................................175
8.2.1 Microalgae ....................................................................... 176
8.2.2 Macroalgae....................................................................... 177
8.3 Electric field extraction..............................................................178
8.3.1 Pulsed electric fields........................................................ 179
8.3.2 POH and moderate electric fields ................................... 181
 Contents ix

8.4 PEF extraction of marine bioresources......................................182

8.4.1 Proteins ............................................................................ 183
8.4.2 Carbohydrates .................................................................. 186
8.5 Future prospects and conclusions ..............................................188
References.................................................................................. 189

CHAPTER 9 Pulsed electric fields for the extraction of lipids,

pigments, and polyphenols from cultured
microalgae........................................................ 197
Tomás Lafarga and Ingrid Aguiló-Aguayo
9.1 Introduction ................................................................................197
9.2 Pulsed electric fields for the extraction of lipids ......................199
9.3 Pigments: Chlorophylls and carotenoids ...................................205
9.3.1 Chlorophylls..................................................................... 205
9.3.2 Carotenoids ...................................................................... 207
9.4 Polyphenols and other valuable compounds .............................209
9.5 Towards industrial products derived from marine
microorganisms ..........................................................................211
9.5.1 Utilization of microalgae-derived lipids and
pigments in foods ............................................................ 211
9.5.2 Other marine organisms .................................................. 213
9.6 Conclusions ................................................................................214
Acknowledgments ..................................................................... 215
References.................................................................................. 215

CHAPTER 10 Other pulse-assisted processes for the

bio-marine food sector....................................... 223
Elena S. Inguglia
10.1 Introduction ................................................................................223
10.2 Mechanism of microbial inactivation ........................................224
10.3 Application of PEF for seafood preservation and
improved quality of fish and fish products ..............................225
10.3.1 PEF to enhanced drying, brining, and marinating ........ 228
10.4 Application of PEF for by-products valorization ......................228
10.5 Advantage, disadvantage, and market challenges
of PEF.........................................................................................229
10.6 Conclusions ................................................................................231
References.................................................................................. 231
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