Handbook of Fermented Functional Foods

Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 Handbook of Fermented Functional Foods Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 FUNCTIONAL FOODS AND NUTRACEUTICALS SERIES Series Editor G. Mazza, Ph.D. Senior Research Scientist and Head Food Research Program Pacific Agri-Food Research Centre Agriculture and Agri-Food Canada Summerland, British Columbia Functional Foods: Biochemical and Processing Aspects Volume 1 Edited by G. Mazza, Ph.D. Herbs, Botanicals, and Teas Edited by G. Mazza, Ph.D. and B.D. Oomah, Ph.D. Functional Foods: Biochemical and Processing Aspects Volume 2 Edited by John Shi, Ph.D., G. Mazza, Ph.D., and Marc Le Maguer, Ph.D. Methods of Analysis for Functional Foods and Nutraceuticals Edited by W. Jeffrey Hurst, Ph.D. Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 Handbook of Fermented Functional Foods EDITED BY Edward R. Farnworth, Ph.D. Food Research and Development Centre Agriculture and Agri-Food Canada Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 CRC PRESS Boca Raton London New York Washington, D.C. This edition published in the Taylor & Francis e-Library, 2005. “To purchase your own copy of this or any of Taylor & Francis or Routledge’s collection of thousands of eBooks please go to www.eBookstore.tandf.co.uk.” Library of Congress Cataloging-in-Publication Data Handbook of fermented functional foods / edited by Edward R. Farnworth. p. cm. Includes bibliographical references and index. ISBN 0-8493-1372-4 (alk. paper) 1. Functional foods—Handbooks, manuals, etc. 2. Fermented foods—Health aspects—Handbooks, manuals, etc. I. Farnworth, Edward R. QP144.F85 H357 2003 613.2¢8—dc21 2002191169 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. Authorization to photocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $1.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The fee code for users of the Transactional Reporting Service is ISBN 0-8493-1372- 4/02/$0.00+$1.50. The fee is subject to change without notice. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. Visit the CRC Press Web site at www.crcpress.com © 2003 by CRC Press LLC No claim to original U.S. Government works Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 International Standard Book Number 0-8493-1372-4 Library of Congress Card Number 2002191169 ISBN 0-203-00972-X Master e-book ISBN Series Preface The Functional Foods and Nutraceuticals Book Series, launched in 1998, was devel- oped to provide a timely and comprehensive treatment of the emerging science and technology of functional foods and nutraceuticals that are shown to play a role in preventing or delaying the onset of diseases, especially chronic diseases. The first four titles in the series: Functional Foods: Biochemical and Processing Aspects, Volumes 1 and 2; Herbs, Botanicals, and Teas; and Methods of Analysis for Func- tional Foods and Nutraceuticals have received widespread acceptance by food, nutrition and health professionals. Functional Foods: Biochemical and Processing Aspects, Volume 1, the first in the series, is a bestseller, and is devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. In Volume 2, the focus is on the latest developments in the chemistry, biochem- istry, pharmacology, epidemiology, and engineering of tocopherols and tocotrienols from oil and cereal grain, isoflavones from soybeans and soy foods, flavonoids from berries and grapes, lycopene from tomatoes, limonene from citrus, phenolic diter- penes from rosemary and sage, organosulfur constitutes from garlic, phytochemicals from Echinacea, pectin from fruit, and omega-3 fatty acids and docosahexaenoic acid from flaxseed and fish products. Volume 2 also covers solid–liquid extraction technologies for manufacturing nutraceuticals and dietary supplements. Herbs, Botanicals, and Teas provides the latest scientific and technical information on the chemical, pharmacological, epidemiological, and clinical aspects of garlic, ginseng, Echinacea, ginger, fenugreek, St. John’s wort, Ginkgo biloba, kava kava, goldenseal, saw palmetto, valerian, evening primrose, liquorice, bilberries and blueberries, and green and black teas. The book also contains chapters on international regulations and quality assurance and control for the herbal and tea industry. Methods of Analysis for Functional Foods and Nutraceuticals presents advanced methods of analysis for carotenoids, phytoestrogens, chlorophylls, anthocyanins, amino acids, fatty acids, flavonoids, water soluble vitamins, and carbohydrates. The current volume, Handbook of Fermented Functional Foods, edited by Edward R. Farnworth, provides a comprehensive, state-of-the-art treatment of the scientific and technological information on the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 and, most importantly, the effect of these foods and their active ingredients on human health. Many of the foods covered in the book — yoghurt, cheese, pickles, sauerkraut, and fermented meat — are well known to western consumers, and their production methods and health effects are reasonably well documented. Several chapters in the book deal with foods such as gaio, kefir, natto, miso, kimchi, kocho, ogi, and togwa, which are much better known in Eastern Europe, Asia, and Africa. These foods have long traditions and are only now being tested scientifically. The book provides a good history of fermented foods, which shows that these foods have been an important part of the human diet for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Also discussed is how fermented foods are likely to become an even more important part of our diet both on Earth and as we explore beyond Earth. Dr. Farnworth has assembled a group of outstanding international contributors in the forefront of fermented food science and technology. It is hoped that their efforts will be valuable to food, nutrition, and health practitioners, and to students and researchers in industry, government, and university laboratories. G. Mazza, Ph.D., FCIFST Series Editor Downloaded by [The University of Adelaide Libraries] at 08:47 06 November 2017 Preface Fermented foods are consumed in every country throughout the world. In some cases, these foods have played important roles in the diet for centuries. Fermented foods have often been produced as a means of preserving perishable primary products such as milk and meat, when other options such as refrigeration or pasteurization were unavailable or too expensive. In many cases, the science to explain what was happening to the food as it fermented was unknown and most likely not considered important in years gone by. However, the fact that similar foods can be found around the world — with only the name changing — shows that fermentation is a process that has universal appeal and application. It has only been recently, with advances in food microbiology, that the organisms responsible have been isolated and identified and their effects on foods during fermentation understood. Food manufacturers are now able to produce large quan- tities of uniform products year round. From a food processing point of view, fermentation is in itself an important technology, as it can not only preserve foods but also changes the characteristics of the food to make it more desirable to the consumer. Food products are now consumed that use in their fabrication, or contain when eaten, bacteria, yeasts, and molds. The microorganisms that carry out the fermentation process can affect the nutri- tional quality of food in several ways. During the fermentation process, nutrients that are already constituents of the food may be made more available. In some cases, the microorganisms carrying out the fermentation can synthesize new, nutritionally important constituents. The microorganisms themselves may contain cellular

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