Table of Contents
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FOREWORD
PREFACE
List of Contributors
Food Biotechnology – Future Prospective in Food Biotechnology
Abstract
INTRODUCTION
Impact of Biotechnology on the Food Sector
Future Foods
Food Processing
Fermentation
Yield Enhancement through Biotechnology
Genetically Modified Foods
Shelf Life
Efficient Food Processing
Production of Rennin
Nutrient Composition
Promises and Limitations of Food Biotechnology
Innovation and Challenges for Food Applications
Future of Food Biotechnology
Role of Nanobiotechnology in the Food Sector
CONCLUSION
REFERENCES
Developing Functional Properties of Food Through Biotechnology
Abstract
DEFINITION OF FUNCTIONAL FOODS, BENEFITS AND TRENDS
FERMENTATION PROCESS
FUNCTIONAL BIOTECHNOLOGICAL PRODUCTS
Probiotics
Prebiotics
β-Glucans
Enzyme
Peptides
Antioxidants
Short and Medium-chain Fatty Acids
Vitamins
SAFETY AND REGULATION FOR FUNCTIONAL FOODS
CONCLUSION
CONSENT FOR PUBLICATIONS
ACKNOWLEDGEMENT
REFERENCES
The Role of Food Biotechnology Industry in Food Security upon Climate Change, and Future Perspective - A Case Study in Vietnam
Abstract
INTRODUCTION
AGRICULTURAL BIOTECHNOLOGY AND FOOD SECURITY WITH CLIMATE CHANGE
Some Climate Change Adaptation Activities
At The Same Time, Many Climate Change Adaptation Projects are Being Developed, Including
Low-carbon Footprint Agriculture Project
Irrigated Agriculture Improvement Project
Climate Change Adaptation Project in the Mekong Delta
Project of Climate Change's Impact on Land Use in the Mekong Delta - Adaptation of Rice-Based Farming Systems (CLUES)
Project of Improved Rice Farming (SRI)
Project of Rice Cultivation with Low Greenhouse Gas Emissions
Coastal Afforestation Projects to Adapt to Climate Change
Some other Projects
FOOD INDUSTRIAL BIOTECHNOLOGY AS PART OF THE SOLUTION TO CLIMATE CHANGE
TECHNOLOGICAL PROGRESS IN FOOD INDUSTRIAL BIOTECHNOLOGY: FUTURE VIEW GREENING THE ECONOMY
Sustainable Development and Green Growth (GG.)
Greening Production
Reducing Greenhouse Gas Emissions
Greening Lifestyle and Promoting Sustainable Consumption
Current Trends in Food Green Technology Applications in Vietnam
CONCLUSION
REFERENCES
Potential and Challenges of Applied Biotechnology in Mushroom Bio-based Products in the Food Industry
Abstract
INTRODUCTION
MUSHROOM PROPERTIES
Nutritional Value
Nutraceuticals
INDUSTRIAL PRODUCTION OF EDIBLE MUSHROOMS TO REPLACE MEAT
ENTREPRENEUR IN THE MUSHROOM INDUSTRY BASED ON MEAT PRODUCTS
CONCLUSION
REFERENCES
Potential and Challenges of Applied Biotechnology in Aquatic Products Production - A Case Study in Vietnam
Abstract
INTRODUCTION
NEW TECHNOLOGY APPLICATION IN AQUATIC FARMING TO IMPROVE PRODUCTIVITY AND FEED UTILIZATION
Some Technology Applications in Vietnam
COMMERCIAL PACKAGING TECHNOLOGY FOR PRESERVATION
Shrink Packaging
Modified Atmosphere Packaging
Nitrogen (N2)
Gas (CO2)
Oxygen (O2)
In Seafood, the Gas Mixture in MAP Packaging is Suggested as Follows
Vacuum Packaging
Vacuum Skin Packaging
Active Packaging
Type of Active Packaging Applications for Seafood
Antioxidant Packaging
Multifunctional Packaging
EFFECTIVE USE OF BY-PRODUCTS OR WASTES FROM SEAFOOD INDUSTRY AND THE PROCESS OF AQUATIC PRODUCTS INNOVATION
Effective use of By-products or Wastes from Sead Food Industry
Some Innovations in Vietnamese Aquatics Processing
Some Projects are Implemented in Vietnam
CONCLUSION
REFERENCES
Potential and Challenges of Applied Biotechnology in the Plant-Based Food Industry
Abstract
INTRODUCTION
RESEARCH AND DEVELOPMENT OF PLANT-BASED FOOD MATERIALS
Starch
RS is Classified into Different Categories
Plant-protein
Enzymatic Hydrolysis
Enzymatic Cross-linking
Protein Fermentation
Phenolic Compounds
RESEARCH AND DEVELOPMENT OF PLANT-BASED FOOD PRODUCTS
SOME CASE STUDIES IN VIETNAM
Modified Starch Producing
Modified Starches are Commonly used in the Food Industry
Magnetic, Ultrasonic Physics Technology for Acetylated Starch 1420 Production (Fig. 3) [152]
Production of Isomalto-oligosaccharides from Starch by Enzyme
Raw Tapioca Starch Treatment
Liquification
Saccharification
IMO Synthesis
Decolorization
Waste Separation, IMO Solution Recovery
Ion Exchange
Concentration
Spray Drying
Vinegar Fermentation from Dried Coconut (Cocos nucifera) [153]
Some Products Produced from Dragon Fruit
Some Products Produced from Jack Fruit
REFERRENCES
Potential and Challenges of Microalgae Peptides- An Overview
Abstract
INTRODUCTION
Extraction and Purification of Microalgae Bioactive Peptide
Microalgae as a Potential Protein and Peptide Source
Antioxidant Activity of Microalgal Peptide
Anti-inflammatory Property of Microalgal Peptide
Anti-diabetic Activity of Microalgal Peptide
Anti-cancer Properties of Microalgal Peptide
Bioactive Peptides in the Pharmaceutical, Nutraceutical and Cosmetic Industry
Antimicrobial Peptides (AMPs)
Economics
CONCLUSION
GLOSARRY PAGE
Highlight
REFERENCES
Bioremedial Approach to the Mitigation of Environmental Pollution
Abstract
INTRODUCTION
Need for an Alternative Method
Significance of Bioremediation
Bioremediation and Its Types
In situ Bioremediation Techniques
Intrinsic Bioremediation
Engineered in-situ Bioremediation
Enhanced in situ Bioremediation Methods
Bioventing
Bioslurping
Biosparging
Phytoremediation
Physical Remediation Coupled with Bioremediation Method
Permeable Reactive Barrier (PRB)
Natural/Intrinsic Bioremediation
Advantages of In-situ Bioremediation Method
Limitations of in-situ Bioremediation Method
Ex-situ bioremediation techniques
Biopile
Windrows
Bioreactor
Land Farming
Advantages of Ex-situ Bioremediation Method
Limitations of Ex-situ Bioremediation Method
Factors Influencing Bioremediation
Concentrations of the Contaminants
Bioavailability of the Contaminant
Site Characteristics
Redox Potential and Oxygen Content
Nutrients
Moisture Content
Temperature
Strategies for Bioremediation
Advantages and Limitations of Bioremediation
Advantages of Bioremediation
Limitations of Bioremediation
Nanotechnology for the Bioremediation of Pollutants
Bio-entrepreneurship
Conclusion
References
Industrial Biotechnology - Scope and Risks in Establishing an Enterprise
Abstract
INTRODUCTION
BIO-ENTREPRENEURSHIP
Types of Entrepreneurships
Survival Entrepreneurship
Lifestyle Entrepreneurship
Managed Growth Entrepreneurships
Aggressive Growth Entrepreneurship
PREVAILING DEVELOPMENTS IN INDUSTRIAL BIOTECHNOLOGY
SOCIAL BENEFITS OF PRODUCTS OF INDUSTRIAL BIOTECH- NOLOGY
Risks in Establishing an Enterprise
Social and Ethical Issues on being an Entrepreneur in the Field of Industrial Biotechnology
Risk Involved in Introducing New Products to Market
Funding
Market Competition
Challenges
CONCLUSION
REFERENCES
Generating Successful Start-up & Research Opportunities in Industrial Biotechnology
Abstract
INTRODUCTION
Start-up
Innovation
Age
Location
Growth
Risk
Flexibility
Legal Structure
Solving a Problem and Scalability
Team Work
Does a Start-up have to be Technological?
Type of Start-up
Lifestyle Start-up
Small Business Start-up
Scalable start-up
Buyable Start-up
Large Company Start-up
Social Start-up
Supporting Organizations for Initiating a Start-up in India
Start-up Incubators
Funding Organizations
Angel Investors
Venture Capitalists
Funding from Academic Institutions and Government
Crowd funding for Industrial Biotech Start-up
Success Stories of Some Start-up
Map My Genome
Sea6 Energy
ORCCI Consultants
Research in Industrial Biotechnology in India
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
Biopharmaceuticals: Present and Prospects
Abstract
INTRODUCTION
BIOPHARMACEUTICAL FORMULATION
TYPES OF BIOPHARMACEUTICAL FORMULATION
Innovator Biologic
Biosimilar
Biobetters
TYPES OF BIOPHARMACEUTICAL FORMULATION METHODS
Mammalian Expression System
Bacterial Expression System
Yeast Expression System
Insect Cell Line Expression System
Transgenic Animals
Plant Expression Systems
Cell-free Protein Synthesis
ROUTES OF BIOPHARMACEUTICAL DRUG DELIVERY SYSTEMS
QUALITY CONTROL FOR BIOPHARMACEUTICAL PRODUCTS
CURRENT NEEDS OF BIOPHARMACEUTICAL FORMULATION
REGULATIONS ON BIOPHARMACEUTICAL FORMULATION
CHALLENGES IN BIOPHARMACEUTICAL FORMULATION DEVELOPMENT
FUTURE SCOPES
Antibody-Drug Conjugates (ADCs)
Bispecific Antibodies (BsAbs)
Fusion Proteins
Immunocytokines
RNA and DNA Interference and Silencing
Chimeric Antigen Receptor (CAR)-T Cell Therapy
Biosimilars
Anticalin
CONCLUSION
REFERENCES
Octocorals in Turbid Waters – An Untapped Source of Potential Bioactive Molecules
Abstract
INTRODUCTION
OCTOCORALS – A PROLIFIC SOURCE OF NOVEL MOLECULES
EXTREME MARINE ENVIRONMENTS
Marginal Coral Reefs
VARIATION IN METABOLITES AMONG HABITAT CHANGE
EXPERIMENTAL STUDY TO COMPARE BIOACTIVE PROPERTY (CYTOTOXICITY) OF SOFT CORALS FROM MODERATE AND MARGINAL ENVIRONMENTS IN INDIA
Brine Shrimp Cytotoxicity Assay
MICROBIOMES/HOLOBIONTS
FURTHER LEADS
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
Biogenic Nanoparticles: A Functional Platform for Antiviral Activity – An Entrepreneurial Approach
Abstract
INTRODUCTION
The Role of Biogenic Nanoparticles in the Healthcare System
PANDEMIC PERIOD AND BIOGENIC NANOPARTICLES
Viruse and Health
Changes in Virus-infected Host Cells
Whether Nanoparticles [NPs] can be a Panacea for a Viral Pandemic?
BIOGENIC NANOPARTICLES
Mechanism of Antiviral Activity of Nanoparticles
DRUG DELIVERY AND NPs
NPs, an Effective Diagnostic Tool for Viral Infection
ANTIVIRAL ACTION OF DIFFERENT METALLIC NPs
Gold Nanoparticles (AuNPs)
Silver Nanoparticles (AgNPs)
NPs of Other Metals
Disadvantages of Using Metal NPs
CONCLUSION
REFERENCES
Medical Biotechnology - Approaches to become an Entrepreneur in Medical Biotechnology
Abstract
INTRODUCTION
Biotechnology Entrepreneurship
Planning Ideas and Business Plan
Start Up
Raising of Funds
Promotion and Growth of Business
Harvest
Medical Biotechnology
Recent Innovation and Technology in Medical Biotechnology
Biosensor
3D Bioprinting
Nanozymes and Nanoparticles
Vaccines
Challenges In Starting Business
Risk Involved in Starting a Business
CONCLUSION
References
Promising Roadmap in the Development and Commercialization of Pharmaceutical Products for Early Career Researchers
Abstract
INTRODUCTION
CATEGORIES OF MOLECULES IN DRUG DISCOVERY AND DEVELOPMENT
Small Molecules
Large Molecules (Biosimilars)
DEVELOPMENT OF DRUG DELIVERY SYSTEMS FOR SMALL AND LARGE MOLECULES
FACTORS INFLUENCING THE DEVELOPMENT OF DRUG DELIVERY SYSTEMS
PRECLINICAL SAFETY, EFFICACY, AND IVIV CORRELATION STUDIES OF NOVEL PHARMACEUTICAL PRODUCTS
CLINICAL RESEARCH ON NOVEL PHARMACEUTICAL PRODUCTS
MARKET TRENDS AND COMMERCIALIZATION OF SMALL AND LARGE MOLECULE PHARMACEUTICAL PRODUCTS
GAPS IN THE DEVELOPMENT OF NOVEL PHARMACEUTICAL PRODUCTS AND THEIR COMMERCIALISATION
SOLUTIONS AND ROADMAP FOR EARLY CAREER LIFE SCIENCE RESEARCHERS IN THE PHARMACEUTICAL SECTOR
FUNDING OPPORTUNITIES FOR BUDDING INNOVATORS FOR INNOVATION AND COMMERCIALISATION IN THE PHARMACEUTICAL SECTOR
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
Opportunities for Biotechnology
Research and Entrepreneurship
Edited by
Sagarika Devi
Guru Nanak College
Velachery, Chennai, Tamil Nadu-600042
India
Gokul Shankar Sabesan
Microbiology Department Preclinical Sciences
Faculty of Medicine Manipal University College
Melaka
Malaysia
&
Sultan Ahmed Ismail
Department of Biotechnology
The New College
Chennai- 600014, Tamil Nadu
India
BENTHAM SCIENCE PUBLISHERS LTD.
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FOREWORD
As a teacher, researcher, and administrator in the field of Biotechnology for the past four decades, it gives me immense pleasure to write a foreword to the book entitled ‘Opportunities for Biotechnology Research and Entrepreneurship’. Biotechnology as a Science has improved employability by combining applied scientific research with business, enterprise, and entrepreneurial skills. Though there are several books in the field of Biotechnology, it is important to capture the link between applied research and entrepreneurship. This book edited by Dr. Sagarika Devi, Prof. Gokul Shankar Sabesan and Prof. Sultan Ahmed Ismail and Published by Bentham Science Publishers is an attempt to develop a solid understanding of science, technology in the business management. Applied and innovative approaches in biotechnology coupled with the entrepreneurship can provide more career and business opportunities in future which is a boon in the era where unemployment problem is of major concern.
The book has 15 chapters and mainly focuses on niche areas of food sciences, medicine, industrial and environmental biotechnology and is authored by global authors representing different countries like India, Vietnam, Thailand and Malaysia. This is Part-1 of the multi series volume. The multi-disciplinary approach of merging diversified areas of Biotechnology in-to one book volume is an appreciable attempt that would help to bring creative ideas in cross-over research and pave the way for new start-ups.
The innovative information and concepts given in the book would not only add value to the existing knowledge but also provide ideas to students, researchers, scientists, entrepreneurs, and policy makers in the area of applied and industrial biotechnology. I congratulate the authors and editors for bringing out this volume with meticulous commitment and amazing teamwork.
K.R.S SAMBASIVA RAO
Mangalayatan University, Jabalpur
Mizoram University
Madhya Pradesh 481662, India
PREFACE
Il n’y a pas des sciences appliquees ´ ... mais il y’a des applications de la science. (There are no applied sciences... but there are the applications of science.) – Louis Pasteur
Opportunities for Biotechnology Research and Entrepreneurship is a culmination of the efforts and vast knowledge of eminent scientists around the globe in different frontiers of biotechnology. The book intends to sheds light and convey recent progress in advancements of scientific knowledge and significant transformations to improve the environment, human health and sustainable industrial applications. Catering to the needs of graduates, postgraduates, scientists, and entrepreneurs in multidisciplines of life sciences, the book contains a series of chapters on new trends in biotechnological applications with specific references to the future prospects for related technologies. We hope that both scientists and non-scientists will find this book a useful source of information. Although a strong technical background may be necessary to assimilate the fine points described herein, we have tried to make the fundamental concepts and issues accessible to readers whose background in life sciences is quite modest. The attempt is vital, for only an informed public can distinguish desirable biotechnological options from the undesirable ones, and those likely to succeed from those likely to result in costly failure.
We extend our sincere gratitude and appreciation to all contributing authors of this book who helped us tremendously through their insightful contributions to put together this peer-reviewed edited volume. We thank the editing and publishing team at Bentham Books, for their generous assistance and persistence in finalizing the edited volume. Special thanks are to our families and friends for their support and cooperation in placing everything together.
Sagarika Devi
Guru Nanak College
Velachery, Chennai, Tamil Nadu-600042
IndiaGokul Shankar Sabesan
Microbiology Department Preclinical Sciences
Faculty of Medicine Manipal University College
Melaka
Malaysia
&Sultan Ahmed Ismail
Department of Biotechnology
The New College
List of Contributors
Antony V. SamrotSchool of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University-42610, Jenjarom Selangor, MalaysiaBibin G. AnandDepartment of Physiology & Biophysics, Boston University, Boston, MA 02215, USAChaleeda BorompichaichartkulDepartment of Food Technology, Faculty of Science, Chulalongkorn University Phayathai Road, Patumwan, Bangkok 10330, ThailandChidhambara Priya Dharshini K.Department of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli-627 012, Tamil Nadu, IndiaCh. SatyanarayanaMBRC-Zoological Survey of India, 130, Santhome High Road, Chennai–600 028, IndiaD. RajalakshmiDepartment of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, IndiaDuc-Vuong NguyenInstitute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Thành phố Hồ Chí Minh, VietnamGokul Shankar SabesanFaculty of Medicine, Manipal University College Malaysia, 75150 Melaka, MalaysiaHoang-Duy TruongFaculty of Commerce and Tourism, Industrial University of Ho Chi Minh City, Thành phố Hồ Chí Minh, VietnamHannah R. VasanthiNatural Products Research Laboratory, Department of Biotechnology, Pondicherry University, Puducherry, 605014, IndiaKrishnamoorthy VenkateskumarDepartment of Pharmaceutical Technology, Faculty of Pharmacy, AIMST University, Bedong, MalaysiaK. PadmakumarCentre for Marine Biodiversity, University of Kerala, Kariavattom Campus, Thiruvananthapuram-695581, IndiaKamini VijeepallamDepartment of Basic Health Sciences, Faculty of Pharmacy, AIMST University, Bedong, MalaysiaKunal KishoreNatural Products Research Laboratory, Department of Biotechnology, Pondicherry University, Puducherry, 605014, IndiaM. SathiyasreeDepartment of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, IndiaM. BavanilathaDepartment of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, IndiaPutthapong PhumsombatDepartment of Food Technology, Faculty of Science, Chulalongkorn University Phayathai Road, Patumwan, Bangkok 10330, Thailand
School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, ThailandP. PrakashDepartment of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, IndiaP. DhasararthanDepartment of Biotechnology, Prathyusha Engineering College, Chennai-602025, IndiaR. ChandranMarine National Park, Forest Colony, Jamnagar-Gujarat-361 001, India
Centre for Marine Biodiversity, University of Kerala, Kariavattom Campus, Thiruvananthapuram-695581, India
General Non-Chordata Section, Zoological Survey of India, FPS Building, Indian Museum Kolkata-700 016, IndiaR. Senthil KumaranMarine National Park, Forest Colony, Jamnagar-Gujarat-361 001, IndiaRanjit Singh A. J. A.Department of Biotechnology, Prathyusha Engineering College, Chennai -602025, IndiaRaksha GoswamiNatural Products Research Laboratory, Department of Biotechnology, Pondicherry University, Puducherry, 605014, IndiaSao-Mai DamInstitute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Thành phố Hồ Chí Minh, VietnamS.K. Jasmine ShahinaDepartment of Microbiology, Justice Basheer Ahmed Sayeed College for Women, Chennai-18, IndiaSummera RafiqDepartment of Microbiology, Justice Basheer Ahmed Sayeed College for Women, Chennai-18, IndiaS. UmamaheswariDepartment of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli 627012, Tamil Nadu, IndiaSubramani ParasuramanDepartment of Pharmacology, Faculty of Pharmacy, AIMST University, Bedong, MalaysiaSanjay Preeth R.Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119, IndiaSaranga RajeshNatural Products Research Laboratory, Department of Biotechnology, Pondicherry University, Puducherry, 605014, IndiaSelva Sudha N.Natural Products Research Laboratory, Department of Biotechnology, Pondicherry University, Puducherry, 605014, IndiaTrung-Au VoIndustrial University of Ho Chi Minh City, VietnamThien-Hoang HoInstitute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Thành phố Hồ Chí Minh, VietnamThanapakiam GanesonDepartment of Pharmaceutical Technology, Faculty of Pharmacy, AIMST University, Bedong, Malaysia
Food Biotechnology – Future Prospective in Food Biotechnology
Antony V. Samrot1,*,D. Rajalakshmi2,M. Bavanilatha2
1 School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University-42610, Jenjarom Selangor, Malaysia
2 Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, 600119-India
Abstract
The development of biotechnology has led to improvements in the nutritional value and quality of foods consumed by humans, thereby benefiting their health. Globally, foods developed through biotechnology are heavily studied and judged by governments, health authorities, and scientists. By applying food biotechnology, we can reduce the number of naturally occurring poisons and allergies in food. Food biotechnology can be used by farmers and food producers to provide a safe, convenient, and affordable food supply posing new challenges and opportunities for the prevention of disease. It mainly involves the use of genes from plants, microbes, and animals with a view to enhance productivity and nutritional benefits. The interdisciplinary field of food biotechnology employs modern biotechnology principles to produce, process and manufacture foodstuffs. A variety of tools are used in food biotechnology, including traditional breeding methods such as cross-breeding. There are also various modern techniques including genetic engineering which increase the yield. The aim of food biotechnology is to increase the crop yield for the welfare of farmers and to provide nutritional foods for people around the world. There are various concerns associated with the development of food biotechnology. In this paper, the future prospects of food biotechnology are discussed.
Keywords: Agricultural, Food processing, Food biotechnology, Future foods, Food, Fermentation, Genetic engineering, Nanotechnology, Nanocomposites, Production, Shelf life, Yield.
*Corresponding author Antony V. Samrot: School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University-42610, Jenjarom Selangor, Malaysia; E-mail:
[email protected]INTRODUCTION
Biotechnology is one of the most promising application domains in the food industry since it allows the creation of new and unique goods [1]. Gene science is being used to develop new products from flora and fauna. In other words, it is a
scientific approach to create new plants or animals, or innovations with organisms to overproduce any desired products or to improve the quality of the products with some specialised applications [2]. Basically, biotechnology is categorized in two different ways: traditional biotechnology and modern biotechnology. The production of bread, cheese, alcohol, various alcoholic beverages, vinegar, yogurt and other classic biotechnological products are produced through traditional biotechnology whereas modern biotechnology is a field in which biological systems are altered through genetic engineering to produce valuable goods such as human hormones, enzymes, genetically modified foods, insulin and biotech vaccines` [3-5]. But both these modern and traditional biotechnology are commercially viable. Genetic engineering is often known as recombinant DNA technology where manipulation of genes is done. The goal of genetic engineering is to add or delete one or more genes in a creature [6], which are called GMOs (genetically modified organisms) having been created to fulfill human needs majorly as food supply [7]. No government allows the export or import of transgenic plants without prior analysis of the consequences caused by the transgenics. Only a few crops and foods have been approved by some nations, while others are still undergoing field testing and marketing challenges. Biotechnology in food has more benefits than drawbacks, it is serving the demands of the growing population by increasing food production. The increased crop yield benefits the farmers and also provides nutrition to people around the world. However, the development of food biotechnology has also raised many concerns.
Impact of Biotechnology on the Food Sector
Food is an imperative link between farmers and supermarkets. A lot of agricultural products are processed after they leave the farm except vegetables and fruits which can be eaten raw. The use of biotechnology can improve the safety of the food supply and nutritional quality at every level of this chain [8, 9]. Using food biotechnology, more food can be grown on less land and it helps to fight world hunger owing to its economic benefits [10]. Biotechnology has been shown to push industrialised countries to achieve maximum growth in the food sector, despite the fact that it is still not widely acknowledged in other countries [11]. To satisfy the world’s demand, food production will have to be considerably increased. The potential of biotechnology as a tool to help solve the problem has yet to be completely realised [12]. Less crop yield is widely considered to be the primary cause of food insecurity around the world. People living in developing countries and rural areas tend to be poor and food insecure. Through biotechnology, high-yielding varieties that are resistant to biotic and abiotic stresses can be developed; pest-related losses are reduced, and food nutritional values are improved, which are all vital in rural areas and developing countries [13]. In order to minimise food insecurity, reducing postharvest waste can be a critical step. Thus, environmental concerns about producing safe foods for human consumption in a sustainable way may need to be addressed [14].
Future Foods
The perishability of agricultural products is a big issue. Various strategies for extending the shelf life of crops, particularly fruits and vegetables, have been launched and developed. Delaying the ripening of fruits and vegetables by modifying genes through genetic engineering is one such successful strategy [15]. There are a variety of applications of these genetically modified plants/organisms (Fig. 1), some are as described below. Transgenic tomatoes, sometimes referred to as genetically modified tomatoes, contain genes modified through genetic engineering. The first commercially accessible genetically modified product was the Flavr Savr tomato, which has a longer shelf life [16, 17]. Humans require vitamin A for vision, development, reproduction, cellular differentiation and proliferation, and immune system integrity. A lack of vitamin A can cause visual or ocular problems such as night blindness and xerophthalmia [18].
Fig. (1))
Schematic representation for application of food biotechnology.
Food Processing
For millennia, bacteria, yeast, and fungi have been employed to make fermented foods [19] and to produce new products or modify existing foods [20]. Applying genetic engineering in producing new products helps in overproducing food materials or to enhance the quality of the food or increase the shelf life of food [21]. As so many methods are there to increase the yield or quality of the plant, the preservation of food has been an essential part. Preservation of food started from mankind's survival since ancient times, ensuring the safety and stability of different foods. Salting, drying, heating, fermentation, freezing and pasteurization are some of the traditional methods used to prevent food deterioration in the past. Its primary objective is to extend the shelf life of food while retaining its nutritional properties, colour, texture, and flavour [22, 23]. Fermented foods rely heavily on food microorganisms for flavour enhancement, preservation, and developing aroma and texture [24]. Probiotics can penetrate the gastrointestinal system and compete with many different bacterial strains [25]. Enzymes play an important role in controlling and enhancing food texture, flavour, and nutritional value [26]. Several food substances are produced using these enzymes, including sweeteners, cheese, and curd cheese. The first recombinant enzyme (rennin) for the direct use in food has received “generally recognized as safe” (GRAS) certification, making it a milestone in food biotechnology [9].
Fermentation
Fermentation is the most prominent technique for the production of various beverages including beer, wine, etc. Yeasts like Saccharomyces cerevisiae are the primary yeast for wine fermentations [27]. Grapes, berries, cherries, apples, apricots, peaches, kiwis, plums, and strawberries are the sources for the production of wine [28]. There are two types of fermentation in winemaking; primary fermentation and secondary fermentation. Yeast is primarily used in the primary fermentation process of converting sugars into alcohol [29]. Red wine is produced by a secondary fermentation initiated by various bacteria that belong to the genera Leuconostoc, Lactobacillus, and Pediococcus, in order to decrease the wine acidity. This fermentation also converts malic acid into lactic acid, thereby reducing wine acidity, improving acid balance, and increasing the complexity of flavour in the finished wine [8]. There are various steps in the production of wine like harvesting, extracting juice, alcoholic fermentation, clarification, aging, and bottling [30].
Yield Enhancement through Biotechnology
Biotechnology has assisted in increasing crop yield by making crops more disease-resistant and drought-tolerant. It is possible now to choose disease-resistant genes from different animals and transfer them to essential crops [31]. More instances can be found in dry climates, where crops must conserve water as much as possible. Many crop varieties can benefit from genes from naturally drought-resistant plants, which can be exploited to improve drought tolerance [32].
In microorganisms, there are so many methods to enhance the production of enzymes like optimization of yield condition using RSM [33-35] or mutating them [5].
Genetically Modified Foods
Feeding the world’s hungry and malnourished population is also a challenge. Genetically modified (GM) foods are those produced from organisms whose DNA are altered. Introducing DNA from one organism into another or altering an organism's DNA to achieve a desired characteristic [36]. The process of creating genetically engineered foods differs from selective breeding. It involves selecting plants or animals that possess desirable traits and breeding them. As a result, these traits are passed on to offspring over time [37]. 86% of maize crops of the USA are genetically modified whereas it is 32% in the entire world according to the data from 2010 and 2011, respectively [38, 39]. 13% zucchini of in the USA is genetically modified, and resistant to certain viruses [40]. Using these genetically modified plants increases the yield. In a meta-analysis study conducted by Klümper and Qaim [41], they found that GM plants reduced the usage of pesticides by 37%, which enhanced the crop yield by 22%. The profit for the farmers was also found to be increasing by 68%. Some of the cons are also associated with the usage of GM, which are listed in Table 1. The importance of genetically modified food is elaborated below.
Table 1Pros and cons of Future Genetically Modified foods.Pros of Genetically Modified FoodsCons of Genetically Modified Foods• Increased nutrient content [45].• There is a serious problem with antibiotic resistance. The efficiency of antibiotics could be lowered and humans could be exposed to higher infectious disease risks if genes penetrate the food chain and are taken up by bacteria in their gut [50].• Enhanced consumer appeal, such as apples and potatoes are less likely to bruise or turn brown [46]• Allergens could be introduced or created as a result of genetic engineering. For people who are allergic to nuts, putting genes from a nut into another plant could be disastrous [51].• It has a higher tolerance for herbicides, making weed control easier for farmers [47].• Crossbreeding is the artificial mating of genetically related organisms from two different breeds This could lead to herbicide-resistant weeds, which would necessitate greater use of herbicides, potentially contaminating soil and water [52].• It offers a better flavour and a longer shelf life, resulting in less waste [48].• Pollen from Bt. maize produced significant mortality rates in monarch butterfly caterpillars [53] which would reduce the number of butterflies in the environment.• It is more resistant to viruses and other illnesses, which may also result in less waste and improved food security [49].• It widens the gap between developed and developing countries in terms of financial resources [54].
Shelf Life
The first use of genetic modification came from producers trying to keep food fresh for a long time. These modifications allowed for greater accessibility to markets and longer shelf-life for the food. Genetically modified tomatoes offer a longer shelf-life and greater profitability. In general, tomatoes soften after picking because of a protein produced in the fruit. Researchers are now able to introduce a gene into a tomato plant that prevents the softening of the cell walls. Gene-modified tomatoes soften more slowly than conventional tomatoes, allowing farmers to harvest them at the peak of their flavor and nutrition [42].
Efficient Food Processing
The genetic modification of food-producing organisms makes it possible to reduce the time and quantity necessary for certain food processing necessities. This type of modification can be very cost-effective.
Production of Rennin
Rennin is a protein used to coagulate milk during the production of cheese. Traditionally, rennin is made from the stomach of calves, which is a very labour-intensive process [43]. Now scientists can insert a copy of the rennin gene into bacteria and then use bacterial cultures to mass produce rennin. This saves time, money, space, and animals.
Nutrient Composition
It is common for some plants to lose some of their nutrients during processing. There are others that are grown in areas that lack nutrients. Genes can be introduced to plants to increase their potency and to increase the availability of nutrients. Using genetic engineering, scientists have developed 'golden rice', which produces beta-carotene as a result of obtaining genes from a daffodil and a bacterium. Vitamin A deficiency is a worldwide problem, which can be overcome with the use of this technique [44].
Promises and Limitations of Food Biotechnology
Scientists employ biotechnology to detect harmful viruses and bacteria that may be present in food. As a result, the risk of foodborne illness will be reduced. For example, some pathogen strains identified in maize produce substances that are hazardous to humans. Biotechnology is being utilised to lower the level of these harmful chemicals in maize and other food crops [55]. Biotechnology in agriculture aids in crossbreeding to generate new food types as well as boosting the nutritional content of food crops. These new kinds can be engineered to withstand herbicides on farms and develop tolerance to germs and viruses. Herbicide tolerance, pest and virus resistance, and drought tolerance are all examples of improved input qualities. Farmers may be able to develop food crops with improved growth, nutrient profiles and yields as a result of this technology. Fruit and vegetables can now be grown all year, in any season, thanks to genetic engineering. It's also used to treat vitamin and mineral inadequacies in people's diets [56]. The agricultural sector also helps the biofuels industry by providing the feedstocks needed for bio-oil, biodiesel, bioethanol fermentation and refining. Feedstocks for efficient conversion and increased BTU outputs of fuel products can be developed via genetic engineering and enzyme optimization methods [57]. Over the ages, genes inserted in genetically modified foods may become resistant to herbicides and insecticides [58]. The immune system of some persons may be unable to tolerate the intended genes added by genetically engineered foods. It may result in the development of antibiotic-resistant illnesses [59]. The cause of cancer caused by eating genetically modified foods is undergoing further study [60]. There is a concern among scientists that genetically engineered foods will introduce new allergies. Novel proteins produced by genetically engineered foods can act as allergens causing allergic reactions in humans and throughout the food chain [61]. The long-term viability of genetically engineered crops is also a source of concern [62]. The long-term impacts of genetically modified crops on the environment and human health are yet to be determined by scientists [63]. Environmentalists are also concerned that biotechnology may reduce biodiversity, since farmers choose to produce insect/pest-resistant genetically modified crops over other varieties in order to increase profits [64]. As a result, the modified crop would outcompete other local types, eventually causing extinction. Ecosystems can be weakened as a result of biodiversity loss putting food security in jeopardy. By introducing one or more additional genes into plants, biotechnology in agriculture may increase heavy metal contamination in soil. Plants created utilising biotechnology techniques by generating harmful proteins, may poison wildlife [65].
Innovation and Challenges for Food Applications
Since the beginning of time, man has relied on agriculture and cattle to supply his food needs. A nutritious diet can aid in the development of a healthy mind and a healthy society in the country [66]. Looking to the future development of genetic food, future biotechnology will not only aid in food diversity but also in the production of essential nutritional and superfoods [67-69]. Advances in food biotechnology is a comprehensive summary of the most recent advancements in food biotechnology as they relate to safety, quality, and security. The quality, safety, and nutritional content of processed foods can all be improved by using biotechnological techniques and methods [70]. Biotechnology has already had a significant impact on food business. It has provided us with high-quality foods that are delicious, healthy, and wholesome. It is convenient, self-supporting, and secure. In the food processing industry, biotechnology is used to preserve food as well as produce a variety of value-added products such as vitamins, enzymes, microbial cultures, flavour compounds and food components [71]. The introduction of genes that encode enzymes in the biosynthetic route of vitamins and critical amino acids has altered the way we make and consume food, thanks to advances in genetic engineering [72]. Cattle, swine, poultry, and fish that have been genetically modified are being produced with the goal of improving milk quality, lowering fat content, increasing productivity/growth, and offering tolerance to freezing conditions. In the future, it reduces the amount of natural poisons in plants, makes it easier and faster to detect pathogens, extends the life of the product and increases the efficiency of farming [73].
Future of Food Biotechnology
The development of food biotechnology may lead to a faster way to detect harmful viruses and bacteria in food. Foodborne illness could be reduced by the advancement of food biotechnology. Biotechnology is also being used to develop crops that flourish in adverse environmental conditions, such as heat or drought [74]. This could result in crops being planted on ground that was previously unsuitable for cultivation. Biotechnology can produce a wide range of novel products and ways to produce them in the future, including increased agricultural yields, plants that are naturally resistant to illnesses and insects, and potentially more nutritional and delicious foods [75]. Scientists have also begun to target specific allergy-causing proteins in meals in the hope of one day allowing people with food allergies to safely consume previously allergenic foods [76]. Food biotechnology may potentially result in more nutritious diets for humans and animals. Foods with improved nutritional qualities are making their way to store shelves [77]. Food biotechnology may assist in treating chronic diseases by sup- plying more nutritious substances, such as higher antioxidant and vitamin levels and lower levels of harmful fats [78].
Role of Nanobiotechnology in the Food Sector
Developing innovative food products and their process with nanotechnology is an integrative process and also offers fascinating opportunities in the food industry, such as food safety and quality control, manufacturing of new food additives/supplements, and other flavors. The growing demand for organic foods has also led to the adoption of new technologies in the food industry. It is possible to extend the shelf-life of food products by using active packaging (AP) containing natural antimicrobial agents [79]. An improved way to maintain food quality during storage is by using antimicrobial-loaded nanocarriers that can release antimicrobial active packaging controlled releases throughout the shelf life of the food [80]. Food shelf-life can be prolonged and food safety can be enhanced by using antimicrobial packaging films that control the growth of microorganisms in food. A combination of inherent antimicrobial materials, such as chitosan, can be utilized to produce these films [81, 82]. Food packaging can be made using nanofibers which are incorporated antibacterial, antioxidant, oxygen scavenger, moisture absorbent, odour absorbent, and numerous other bioactive components created through electrospinning [83, 84]. For example, zinc oxide is a nanocomposite used in active food packaging due to its important antioxidant properties for the food industry [85, 86]. Temperature is one of the important factors in food products. This factor can change the product’s shelf life. An increase and a decrease in temperature can degrade the food and may result in undesired phase changes. These will be rectified by time-temperature indicators (TTIs), which can be used to monitor food storage, handling, and distribution. Zeng et al. [87] have developed a time-temperature indicator that uses aqueous suspensions of triangular silver nanoplates with relatively sharp corners. In the visible region of these nanoplates, there are localized surface plasmon resonance peaks, whose positions are highly sensitive to the sharpness of their corners [88]. A number of studies have shown that nanocarriers have strong therapeutic effects in providing ultimate healing outcomes [89, 90]. A variety of biopolymers (plant gums and other animal products, proteins, and polysaccharides) can be used for the synthesis of nanocarriers and that can be used in food product development with antimicrobial properties [91-97]. Samrot et al. [98] reported that Ficus iyrata extract and gum have potent antibacterial and antioxidant effects. They were utilised to create drug-delivery nanocarriers. Carboxymethylated Terminalia cattapa gum and Araucaria heterophylla have been loaded with curcumin [99-101] and the encapsulation of chemical components in polysaccharides [102] are used as nanocarriers [103, 104]. Further, these nanocarriers from various plant sources can be used to protect flavour, and aroma and these nanoparticles also enhance the physical performance of the food. The range of nanobiotechnology has developed in recent years, with advanced nanomaterials and nanodevices already revolutionizing the food industry.
CONCLUSION
The population of the world faces the challenge of feeding a large number malnourished people. Gene-modified crops provide a valuable source of nutritious grain with the reduced use of pesticides and herbicides, which are not harmful to our environment or agriculture. This technology is still in its embryonic stage, despite all its positive attributes. Farmers are encouraged to adopt the latest technologies in field farming, such as organic farming, crop rotation, and genetic modification, through awareness programmes at the village level. Only a few crops and foods have been legally accepted by the government, while others are currently undergoing field testing and experiencing difficulty in commercialization. In some countries, the acceptance of genetically modified food remains a new concern due to misconceptions and myths that ignore the benefits it provides. Today, the benefits of biotechnology outweigh the downsides. It is vital that food production be increased in order to meet the demands of the growing population.
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