Application of Non-Conventional Methods in Food for Obtaining Bioactive Components

Abstract

AbstractDuring the present era of paradigm shift in the chemical processing technology, from the use of high-temperature high-pressure involved processes to mild and eco-friendly sustainable processes, non-conventional processing methods are coming in the forefront of implementation. Reducing the dependence on fossil fuel-dependent classical processes, the newer processes with extreme novelty in process integration and innovation are becoming fit for the present time. Fermentation-based bio-processing and advanced separation-based bio-refining are drifting the near future towards the production of high-scale bioactive compound which could be used in all purposes of human life. Succinic acid is one such bioactive material which is found in different nutritious foods. Though it is extensively used as a bioactive ingredient to enhance the food quality, smell and taste, but, world widely, more than 90% of succinic acid is produced by classical chemical technological pathway, which is costly, polluting and difficult to operate. That is why, novel routes are extremely sought which will satisfy the operational flexibility, production economics and market demand. An exhaustive review has been presented in this chapter to exhibit the movement of production technologies towards the newer direction of novel strategies aiming towards the manufacturing of succinic acid. Bio-refining through membrane-integrated fermentation technology appears to be the brightest among all. To resist the overgrowing crisis of food, such novel and non-conventional routes are necessary to be critically explored by the global researchers.KeywordsBioactive materialNovel strategySuccinic acidFermentationMembraneBio-refiningBio-processing