Application of Biotechnology in Food Processing

Application of Biotechnology in Food Processing

Food handling is an interaction by which food items with short shelf life and effectively transitory unrefined substances are converted to edible and potable foods and beverages, which have a longer shelf life. The strategy by which the microbial organic entities and their subsidiaries are utilized to increment the edibility and the shelf life of foods is known as fermentation.

Protein Engineering

• Biotechnology plays a significant role in protein engineering
• The useful enzymes of the microorganisms responsible for the improved fermentation are produced commercially at a large scale by culturing the organisms in tanks, etc
• A protein with an unique fold, called Top7, and sensors for unnatural compounds have been designed using computational approaches. Rilonacept, a medication that has been approved by the Food and Drug Administration (FDA) for the treatment of cryopyrin-associated periodic syndrome, was developed through the use of fusion proteins

Fermentation Process

• It improves the dietary value of foods through the biosynthesis of vitamins, enhancing necessary amino acids and proteins, improving protein and fiber digestibility, enhancing micronutrient bioavailability, and humiliating anti-nutritional factors
• People are familiar with fermented foods and beverages, but they may not be aware of the many essential industrial goods that come from this process. For example, beer, wine, cheese, savory foods like Kimchi, Bread, etc

Fortification of Foods

FSSAI operationalized the Food Safety and Standards (Fortification of Foods) Regulations, 2016 for fortifying staples to reduce the high burden of micronutrient malnutrition in India, namely

• Wheat Flour and Rice (with Iron, Vitamin B12 and Folic Acid)
• Milk and Lubricant Oil (with Vitamins A and D)
• Double Fortified Salt (with Iodine and Iron)
• The +F logo has been advised to recognize braced food sources

Stronghold is the expansion of key nutrients and minerals like iron, iodine, zinc, Vitamin D and staple food sources like rice, milk and salt to work on their healthful substance. These enhancements may have been at first present in the food preceding taking care of.

Why do we need Fortification of Food?

• 70% of individuals in India don’t devour enough micronutrients like nutrients and minerals. Around 70% of pre-younger students experience the ill effects of paleness brought about by Iron deficiency and 57% of preschool kids have subclinical lack of Vitamin A
• Neural Tube Defects (NTDs) are the most widely recognized inborn mutation with a rate that varies between 0.5-8/1000 births
• It is estimated that 50-70% of these birth defects are preventable. One of the significant causes is the insufficiency of Folic Acid
• Along these lines, lack of micronutrients or micronutrient unhealthiness, otherwise called “stowed away hunger”, is a genuine wellbeing hazard. Sadly, the people who are financially troubled don’t move towards healthy and nutritious food. Others either don’t consume a reasonable eating routine or need arrangement in the eating routine because of which they don’t get satisfactory micronutrients
• Regularly, there is a significant loss of supplements during the handling of food. One of the techniques to resolve this issue is the stronghold of food. This strategy supplements alternate ways of further developing sustenance like enhancement of diet and supplementation of food

Benefits of Fortification

• Since the supplements are added to staple food varieties that are generally burned-through, this is a great method to improve the health of a large section of the population, all at once
• Stronghold is a protected strategy for further developing nourishment among individuals. The expansion of micronutrients to food doesn’t represent a well-being hazard to individuals. The expansion of micronutrients to food doesn’t represent a well-being hazard to individuals. Probability of an excess of supplements is far-fetched
• It doesn’t need any progressions in food propensities and examples of individuals. It is a socio-socially OK method for conveying supplements to individuals
• It doesn’t change the attributes of the food, the taste, the vibe, the look
• It tends to be executed rapidly just as the show brings about the progress of wellbeing in a somewhat short period of time
• This strategy is financially savvy particularly in case advantage is taken of the current innovation and delivery platforms
• The Copenhagen Consensus appraises that each 1 Rupee spent on fortresses results in 9 Rupees in benefits to the economy
• It requires an underlying venture to buy both the hardware and the nutrient and mineral premix, but overall costs of fortification are extremely low
• In any event, when the program costs are given to purchasers, the cost of increment is around 1-2%, which is not exactly the typical value variety. Thus, it enjoys a higher benefit-to-cost extent

Conclusion

Biotechnology has a wide application in the food sector. Foods like bread, beer, wine, vinegar, and yoghurt are all produced by culturing microorganisms and hence called as the products of biotechnology. With the introduction of application of biotechnology in the food sector, it has improved the edibility, texture and nutritional composition of food. Its application has also prevented early degradation of the dairy products by the virus like bacteriophage. 

With the application of biotechnology, genetically modified (GM) crops have been developed and found as a useful achievement in the food sector. Genetically modified crops include maize, soya, potato, tomato and papaya. Other biotechnologically developed food includes staple food enriched in vitamin A and iron. With the help of application of biotechnology, we can easily detect mutagens that cause genetic mutations in the food crops.