Application of Biotechnology in the Food Industry

Biotechnology is a multidisciplinary field that majorly influences human life. Biotechnology significantly affects the supply of food, the production, and preservation of raw materials, and the change in their nutritional and functional properties. Food production and agricultural changes are inevitable. Many research advances in the food industry represent the major role of biotechnology. Fungi exhibit high nutritional value, including mushrooms, which are edible and rich in protein but low in fat content, cholesterol-free, cultivable, and freshly consumed or as a processed product. Filamentous fungi and yeast along with other secondary metabolites produce crucial enzymes in the growth medium. Genetically modified bacteria and yeast are employed for enzyme production in various processes in the food industries. Lipase is the most versatile biocatalyst and leads to hydrolysis, alcoholysis, esterification, interesterification, amino lysis, and acidolysis. Lipases target fats, synthetic triglycerides, and natural oils and are broadly used in the applications of biotechnology. Lipase-catalyzed transesterification, esterification, and hydrolysis are employed in dairy industries, fat and oil industries, bakery industries, and pharmaceuticals. Several species of yeast have been separated from fermented food products and are used as starters or co-starters in the functional food industry. The development of functional foods by using yeast and the results of modern research on nutraceuticals suggest its glistening future in food biotechnology. In this chapter, the role of biotechnology in the food processing industries is discussed. This chapter also focuses on the production of biotechnology, well-being, and oligosaccharide applications in food industries. Yeast-producing bioactive compounds including carotenoids, β-glucan, bioactive peptides, glutathione, organic selenium, γ-aminobutyric acid, free polyphenols, and prebiotic oligosaccharides have also been enlightened. The important presence of yeast in the production of functional food products and bioprocess development for high-value nutraceutical production is the point of discussion. The discussion extends the advanced version of lipase technology to food processing applications.