African Journal of Food Science and Technology

Role of Biotechnology in Food Processing

Wilson Rock^* Department of Nutrition chemistry, Shaqra University, Saudi Arabia
^*Corresponding Author:
Wilson Rock, Department of Nutrition chemistry, Shaqra University, Saudi Arabia, Email: rockW156@gmail.com

, DOI: 10.14303/ajfst.2020.006

Introduction

Biotechnology can be well-defined as the use of living bacteria and biological systems which is used to progress useful foods. It can also be definite as any industrial applications that use biotic entity, biotic organisms or their results, to make or renovate products or apply for certain use. Its time and again joins with the biomedical production and bioengineering fields, liable upon the different applications and tools operated. The applications and practices of biotechnology in food dealing out is immense and this take in the following applications such as – its consumption in fermentation of elements and also to enhance assets of the factual goods such as the taste, perfume, shelf-life, surface, quality and nutritional value of that exact food product. Biotechnology has a vital role in the creation of enzymes and the use of firm enzymes leads to the vital modifications in food. Biotechnology is used in the creation of food constituents; flavours, aroma, food essences and an array of other high valued-enhanced goods, genetically modified bacteria and crops. Food taxing and in diagnostics of food components the utilization of innovative technologies of biotechnology is done.

Methods

Biotechnology: in enzymes production the industrial making of enzymes mainly comprises the application of microorganisms. The microorganisms are cultivated in vast containers after which the chosen enzymes are veiled into the standard in which the microorganism was fermented. The enzymes are concealed as a result of bacteriological activity in method of metabolites. Enzymes that are formed with the said process is then removed, undergoes distillation steps and these cleaned enzymes is further used in processing of food in the food business and for several other uses. The productivity enzymes making from microorganisms have risen as a result of genomic technologies. The use of the innovative technologies has augmented the readiness of the enzymes, reduced the cost of manufacture and upgraded their worth. This has resulted in the gainful effect of growing efficiency and rearrangement methods which service the use of enzymes as processing aid in the food industry. It is with the service protein engineering procedures, which leads to the generation of exclusive enzymes which have adjustment in their erections which in turn consults the desired and new assets to the enzymes. One of the main methods presently used for protein production process is the use of rapt evolution. In this procedure creation of large records of novel enzymes changes is tangled and the method used is random genomic mutation and in turn opt for them to spot the improved changes. This process replicates expected growth processes as it is agreed out repetitively. The use of enzymes is done at engineering level processing of food items as well as pretty its production. The food processing businesses worldwide make use of the enzymes that are formed with the help of bacteria that are natively modified. The enzymes thus formed comprises of carbohydrase and proteases. In order to get greater manufacture in a smaller expanse of time, copying of the genes involved in the enzyme creation is done.

Biotechnology in enhancing taste

Biotechnology has tolerable scientists to yield fruits and vegetables with well shelf life and taste. Genetically improved crops that have higher taste contain the following: seedless watermelon, cherries, tomato, eggplant and pepper etc. In this the deletion of seeds from the above food crops higher the soluble sugar content which in turn boosted the sweetness. With the use of biotechnology, adjustment in fermentation pathways is done to boost the aroma in crops. For several consumer goods the volatile animate chemicals present in the crops like flavours and aromas are the major factors that govern their acceptance and market value. There is a race between the flavours that are formed from agricultural origin with the flavours that are formed from micro-organisms. With the claim of biotechnology, there are higher than 100 viable aroma chemicals and flavours Which are resultant through the utilization of conventional bio-engineering technology.

Results

Socio-economic aspects play the determining role in the approval as well as use of microbial bacteria in food industry. The use, uptake and execution of innovative biotechnological procedures are mostly slower, in situations where the price of food item is a key issue. Demand for upgraded food has been prompted by the rise in the consumer’s values, educational condition and new marketing setups. There is a extreme shift in the eating habits and a wider variation of foods that is being used up in urban centres across a number of developing countries, dependent upon the increasing incomes and upgraded educational standards.