Fungal Additives and Bioactives in Food Processing Industries by Singh, Bhim Pratap; Agnihotri, Shekhar; Oberoi, Harinder Singh;

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""Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects"" provides a comprehensive exploration of fungal bioactives and additives within the realm of food processing industries. Currently, industries’ reliance on synthetic ingredients to combat food-borne pathogens during food processing has raised concerns due to their adverse effects on human health. This book comprehensively investigates how fungal additives and metabolites can offer a natural alternative with minimal health and environmental repercussions, thereby enhancing sustainability practices within the industry.

Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector.

The book delves into various aspects including the role of fungal metabolites in pharmaceuticals for human disease prevention, their impact on agriculture, and their significance in enhancing foodprocessing practices. It also discusses the utilization of natural colorants and pigments derived from fungal metabolites, as well as fungal enzymes for dough fermentation, cheese ripening, and brewing. Furthermore, the book unveils the intriguing potential of fungal endophytes as a rich source of novel bioactive compounds, paving the way for innovative advancements in multiple industries. By amalgamating knowledge-sharing contributors from microbiology, biotechnology, and food science disciplines, this book caters to a diverse audience ranging from researchers, students, young entrepreneurs and industry professionals to policymakers, offering a roadmap to harness the transformative power of fungal-based bioactives and additives. Targeting the untapped potential of fungal-derived compounds, this book will inspire further research and development efforts aimed at revolutionizing the way we approach food production and consumption in the 21st century.

Table of Contents:

Novel Extraction Methods for bioactive compounds from fungi: An Overview.- Fungal endophytes as a ‘super house’ of novel bioactive compounds.- Fungal Secondary Metabolites as Food Preservatives.- Natural Colorants and pigments derived from fungal metabolites.- Role of fungal metabolites in the development of functional foods.- Fungal metabolites as probiotics ingredients in dairy products and Supplements.- Fungal Metabolites as Natural Flavor Enhancers.- Fungal Secondary Metabolites in Postharvest Disease Management: A Natural Way to Fight Against Food Loss and Waste.- Fungal metabolites and their application in the food industry: Challenges and solutions.- Fungal endophytes: a potential source of novel biosynthetic gene clusters (BGCs) correlating with specialized metabolites and their use in plant disease management.- Applications of Fungi in Food Processing: Prospects and Challenges.- Fungal Additives in Food Packaging: A Sustainable Solution.- Regulations on the Utilisation of Fungal-based Additives and Bio-based Ingredients Used in Food Processing Industry.- Application of Nanotechnology in Designing Fungal Additives-Based Food Ingredient.- Fungal Enzymes: Latest developments in production and applications in industry.