Nutraceutical and Functional Food Processing Technology.
Title:
Nutraceutical and Functional Food Processing Technology.
Author:
Boye, Joyce I.
ISBN:
9781118504970
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (414 pages)
Series:
IFST Advances in Food Science
Contents:
Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Chapter 1 Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products -- 1.1 Introduction -- 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods -- 1.2.1 Characteristics and Properties of Selected Bioactive Ingredients -- 1.2.2 Bioactive Proteins and Peptides -- 1.2.3 PUFAs -- 1.2.4 Phytochemicals and Phytoestrogens -- 1.2.5 Fiber -- 1.2.6 Prebiotics and Probiotics -- 1.3 Production of Nutraceuticals and Functional Foods -- 1.4 Current Formulation Trends and the Modern Marketplace -- 1.5 Conclusion -- References -- Chapter 2 Functional and Sustainable Food - Biophysical Implications of a "Healthy'' Food System -- 2.1 Introduction -- 2.2 Background -- 2.2.1 Land, Water, and Energy - The Biophysical Footprint of "Functional Food'' -- 2.3 Functional Food Footprint - The Case of Tomatoes -- 2.3.1 The Carbon Footprint of Tomatoes -- 2.3.2 The Ecological Footprint of Tomatoes -- 2.3.3 Toward a Sustainable System - The Case of Canada's Tomato Supply System -- 2.4 Summary -- References -- Chapter 3 Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products -- 3.1 Introduction -- 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products -- 3.2.1 Soxhlet Extraction -- 3.2.2 Microwave-Assisted Extraction (MAE) -- 3.2.3 Supercritical Fluid Extraction -- 3.2.4 Combined Extraction Process -- 3.3 Delivery of Nutraceuticals in Food and Its Limitations -- 3.4 Conclusion -- References.
Chapter 4 Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products -- 4.1 Introduction -- 4.2 Contents of Single Components in Formulated Products -- 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition -- 4.3.1 Bilberry -- 4.3.2 Branched-Chain Amino Acids (BCAAs) -- 4.3.3 Conjugated Linoleic Acid (CLA) -- 4.3.4 Flaxseed -- 4.3.5 Grapeseed -- 4.3.6 Green Tea -- 4.3.7 Pycnogenol -- 4.3.8 Resveratrol -- 4.3.9 Soy Isoflavones -- 4.4 Bioavailability -- 4.5 Other Indicators of Quality -- 4.6 Possible Contaminants in Nutraceuticals -- 4.7 Safety -- 4.8 Adverse Effects -- 4.9 Drug Interactions -- 4.10 Conclusions -- References -- Chapter 5 Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions -- 5.1 Current Developments and Emerging Trends in Food Emulsion Products -- 5.2 Emerging and Novel Ingredients in Food Emulsion Products -- 5.2.1 Fat Replacers and Mimetics -- 5.2.2 Egg Yolk Replacers -- 5.2.3 Health Ingredients -- 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions -- 5.3.1 Rheological Properties -- 5.3.2 Emulsion Stability -- 5.3.3 Flavor -- 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products -- 5.5 Processing of Salad Dressings and Other Food Emulsion Products -- 5.5.1 Homogenization Device Selection -- 5.5.2 Desired Attributes of Food Emulsion Products -- References -- Chapter 6 Processing of Beverages for the Health Food Market Consumer -- 6.1 Introduction -- 6.2 Consumer Trends in Beverage Consumption and Functional Beverages -- 6.2.1 Functional Beverage Segments -- 6.3 Taste Is the Prime Factor in Choosing Food and Beverages -- 6.3.1 Sweeteners: Finding the Right Balance between Calories and Taste.
6.3.2 Stevia-Based Sweeteners Could Hold the Key to Growth in All-Natural, Low-Calorie Functional Beverages -- 6.3.3 Flavors Need to Offer More than Just Taste -- 6.4 Regulatory Considerations with Respect to Ingredients and Claims -- 6.4.1 Beverage Efficacy and Complete Transparency Is Essential -- 6.5 Desired Functional Benefits and Bioactive Ingredients -- 6.5.1 Antioxidants -- 6.5.2 Vitamins and Minerals -- 6.5.3 Protein -- 6.5.4 Omega-3 -- 6.5.5 Probiotics -- 6.5.6 Fiber -- 6.5.7 Green Tea Extract -- 6.5.8 Caffeine -- 6.5.9 Ginseng -- 6.6 Health Issues Addressable through Functional Beverages -- 6.6.1 Weight Loss and Management -- 6.6.2 Diabetes (Type 2) and Heart Health -- 6.6.3 Energy Boost -- 6.6.4 Stress Relief -- 6.6.5 Beauty-Enhancing Claims -- 6.7 Beverage Processing Technology -- 6.7.1 Encapsulation -- 6.7.2 High-Pressure Processing -- 6.8 Packaging -- 6.8.1 Package Labeling as a Marketing Tool -- 6.8.2 Bringing Functional Innovation through Packaging -- 6.9 Other Marketing Considerations -- 6.10 Conclusion -- References -- Chapter 7 Incorporation of Nutraceutical Ingredients in Baked Goods -- 7.1 Introduction -- 7.2 Bakery Products -- 7.3 Nutraceuticals and Nutraceutical - Incorporated Baked Goods -- 7.3.1 Polyphenols -- 7.3.2 Lycopene -- 7.3.3 Beta-carotene -- 7.3.4 Dietary Fibre -- 7.3.5 Resistant Starch -- 7.3.6 Beta-glucan -- 7.3.7 Omega-3 -- 7.3.8 Spices and Herbs -- 7.3.9 Conjugated Linoleic Acids -- 7.3.10 Olive Oil -- 7.3.11 Probiotics -- 7.3.12 Exopolysaccharides -- 7.3.13 Vitamins -- 7.3.14 Minerals -- 7.3.15 Tocopherols -- 7.3.16 Folic Acid -- 7.3.17 Proteins, Amino Acids, and Enzymes -- 7.3.18 Lignans -- 7.3.19 Legumes -- 7.3.20 Okara, Honey, and Sesame -- 7.4 Conclusion -- References.
Chapter 8 New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products -- 8.1 Introduction -- 8.2 Cereals and Their Food Applications -- 8.2.1 Wheat -- 8.2.2 Rice -- 8.2.3 Corn -- 8.2.4 Barley -- 8.2.5 Oats -- 8.2.6 Cereal By-products -- 8.3 Novel Technologies in the Processing of Cereal-Based Products -- 8.3.1 Dry Milling -- 8.3.2 Extrusion -- 8.3.3 Enzymatic Treatment -- 8.3.4 Fermentation -- 8.3.5 Microparticles and Nanoparticles Based on Cereal Proteins for Nutraceutical Delivery -- 8.4 Future Prospects -- References -- Chapter 9 Novel Approaches to Enhance the Functionality of Fermented Foods -- 9.1 Introduction -- 9.2 Starter Culture for Fermented Food Production -- 9.2.1 Bacterial Fermentation of Foods -- 9.2.2 Fungal Fermentation of Foods -- 9.3 Functionality of Fermented Foods -- 9.3.1 Shelf-life Extension -- 9.3.2 Health Functions -- 9.3.3 Enhancement of Organoleptic Properties -- 9.3.4 Nutritional Modification -- 9.4 Novel Approaches to Enhancing the Functionality of Fermented Foods -- 9.4.1 Genomics -- 9.4.2 Metabolic Engineering -- 9.4.3 Microencapsulation -- 9.4.4 Optimization of Substrate and Fermentation Conditions -- 9.5 Conclusion -- References -- Chapter 10 Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods -- 10.1 Introduction -- 10.2 Thermal Processing -- 10.2.1 Boiling -- 10.2.2 Steaming -- 10.2.3 Microwaving -- 10.2.4 Drying -- 10.2.5 Roasting -- 10.3 Non-Thermal Processing -- 10.3.1 Freezing -- 10.3.2 High Pressure -- 10.3.3 Irradiation -- 10.3.4 Fermentation -- 10.3.5 Pulsed Electric Field -- 10.3.6 Reverse Osmosis -- 10.4 Conclusion -- References.
Chapter 11 Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector -- 11.1 Introduction: Health Food Sector -- 11.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods -- 11.2.1 Encapsulation Procedures -- 11.2.2 Encapsulation and Controlled Release of Non-microbial Functional Foods -- 11.2.3 Encapsulation and Controlled Release of Microbial Functional Foods - Probiotics -- 11.3 Future Trends and Marketing Perspectives -- References -- Chapter 12 Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets -- 12.1 Introduction -- 12.2 Nutraceuticals and Functional Foods -- 12.3 Health claims -- 12.4 Conclusion -- References -- Index -- Food Science and Technology Books -- Supplemental Images -- EULA.
Abstract:
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health
claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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Electronic Access:
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