ABSTRACT
The impact of human activity on the environment represents a great challenge to modern society, and many debates involving sustainability have emerged. In parallel, there is an increasing demand for natural ingredients and additives in the food
15.1 Introduction .................................................................................................. 371 15.2 Bio-Aromas ................................................................................................... 372
15.2.1 De Novo Synthesis as Source of Novel Aroma Compounds ............ 373 15.2.2 Production of Aroma Compounds by Biotransformation ................. 375
15.2.2.1 Challenges in Biotransformation of Terpenes ................... 376 15.3 Bio-Colorants ................................................................................................ 378
15.3.1 Color ................................................................................................. 378 15.3.2 Natural Colorants in Food ................................................................ 378 15.3.3 Biotechnological Production of Bio-Colorants ................................. 379
15.3.3.1 Examples of Microbial Pigments Produced by Fermentation Processes .....................................................380
15.4 Nondigestible Oligosaccharides .................................................................. 383 15.4.1 Biotechnological Production of NDO ..............................................384 15.4.2 Uses of NDO ..................................................................................... 387 15.4.3 Functional Properties of NDO .......................................................... 388
15.5 Biosurfactants ............................................................................................... 388 15.5.1 Properties of Biosurfactants ............................................................. 389 15.5.2 Classication of Biosurfactants ........................................................ 389 15.5.3 Applications of Biosurfactants .........................................................390 15.5.4 Biosurfactants in Food ......................................................................390 15.5.5 Biotechnological Production of Biosurfactants ................................ 391