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Anthocyanins Postharvest Processing, Functionality and Industrial Applications
- 1st Edition - January 1, 2029
- Editors: Tarun Belwal, Srinivas Janaswamy, Monika Thakur
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 8 6 0 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 6 1 4 - 7
Anthocyanins Postharvest Processing, Functionality and Industrial Applications covers the postharvest processing methods of food samples for getting anthocyanins and further e… Read more
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Request a sales quoteAnthocyanins Postharvest Processing, Functionality and Industrial Applications covers the postharvest processing methods of food samples for getting anthocyanins and further explores their functionality. The complexity of different postharvest techniques (drying, extraction, storage, formulations), their effect over anthocyanins stability, current challenges and recent advances are covered. Sections provide a general overview on various natural sources for obtaining anthocyanins, their chemistry and classification, biosynthesis and regulation, functionality and various post-harvest food processing techniques and stability issues of anthocyanins. This is a great resource for researchers working in food science, food bioprocessing, natural product activity and allied fields.
Other sections present the complexity of post-harvested techniques for obtaining anthocyanins from food samples and the functionality of anthocyanins related to biological activities and recent advances in mitigating stability issues. Finally, the industrial applications of anthocyanins in nutraceutical, pharmaceutical and cosmeceutical and in animal feed industry are presented.
- Thoroughly explores food bioprocess techniques for anthocyanins
- Covers the importance of anthocyanins on natural product pharmacology, stability issues of anthocyanin affecting its functionality, and how advances in nanotechnologies and allied fields will overcome these limitations
- Brings industrial relevance for anthocyanin and its applications to different foods, beverages, nutraceuticals, medicines, cosmetics and animal feed sectors
Students and/researches working in the field of: Food processing, Nutraceuticals, Anthocyanins, Food Science, Food chemistry, Food analysis, Natural antioxidants, and biological functions of natural products, Industrial people related to food, beverages, nutraceutical, cosmetics and personal use products and pharmaceuticals, and also to the health practitioners, especially dieticians and nutritionist
Part A: General Consideration
1. Occurrence and chemistry of Anthocyanins
2. Biosynthesis pathways and its regulation
3. Pre and post-harvest treatments for increasing anthocyanin biosynthesis in fruits and vegetables
4. Functionality of Anthocyanins5. Anthocyanin stability issues and Postharvest food processing techniques
Part B: Postharvest Processing and Analysis
6. Drying of food and food products containing anthocyanin
7. Storage of food and food products containing anthocyanin
8. Extraction of anthocyanins
9. Anthocyanin analysis and identification
10. Packaging of food and food products containing anthocyanin
11. Postharvest strategies influencing anthocyanin accumulation
Part C: Functionality of anthocyanin
s12. Absorption and Metabolism of anthocyanins
13. Biological functions
14. Advances in anthocyanin functionality
Part D: Formulation of anthocyanin products for industrial applications
15. Nutraceutical industry
16. Food and beverage industry
17. Pharmaceutical Industry
18. Cosmetics and personal care
19. Animal feed
1. Occurrence and chemistry of Anthocyanins
2. Biosynthesis pathways and its regulation
3. Pre and post-harvest treatments for increasing anthocyanin biosynthesis in fruits and vegetables
4. Functionality of Anthocyanins5. Anthocyanin stability issues and Postharvest food processing techniques
Part B: Postharvest Processing and Analysis
6. Drying of food and food products containing anthocyanin
7. Storage of food and food products containing anthocyanin
8. Extraction of anthocyanins
9. Anthocyanin analysis and identification
10. Packaging of food and food products containing anthocyanin
11. Postharvest strategies influencing anthocyanin accumulation
Part C: Functionality of anthocyanin
s12. Absorption and Metabolism of anthocyanins
13. Biological functions
14. Advances in anthocyanin functionality
Part D: Formulation of anthocyanin products for industrial applications
15. Nutraceutical industry
16. Food and beverage industry
17. Pharmaceutical Industry
18. Cosmetics and personal care
19. Animal feed
- No. of pages: 528
- Language: English
- Edition: 1
- Published: January 1, 2029
- Imprint: Academic Press
- Paperback ISBN: 9780323898607
- eBook ISBN: 9780323886147
TB
Tarun Belwal
Tarun Belwal, MTech., PhD in plant biotechnology has over 10 years of experience in nutraceuticals, food science, bioprocessing, and phytopharmacology. After completing his PhD degree in biotechnology from Kumaun University, Uttarakhand, India, in collaboration with G.B. Pant National Institute of Himalayan Environment (NIHE), Kosi-Katarmal, Almora, Uttarakhand, India, he worked at the College of Biosystems Engineering and Food Science, Zhejiang University, China, and in the Department of Drug Science and Technology, University of Turin, Italy. He has extensively worked in the Indian Himalayan Region (IHR) mainly on wild berries and fruits, biodiversity conservation, and its sustainable use. He was awarded by the “Governor’s Award for Best Research” 2016 and 2017 by the Government of Uttarakhand, India, for his work on wild berries. He has been served as guest editor in various leading food journals, namely few as Food Chemistry, Food and Chemical toxicology, Phytomedicine, Sustainable Chemistry and Pharmacy, Foods, and Frontiers in Nutrition. He has published over 100 research articles in peer-reviewed journals and edited 1 book. He is currently engaged in the development and promotion of safer and greener postharvest food bioprocess techniques, food waste utilization, and food functionality.
Affiliations and expertise
Researcher, College of Biosystems Engineering and Food Science, Zhejiang University, ChinaSJ
Srinivas Janaswamy
Dr. Srinivas Janaswamy, Associate Professor in the Department of Dairy and Food Science at South Dakota State University, Brookings, SD, USA, has more than 25 years of research experience that constitutes interdisciplinary at the frontier between Carbohydrate Chemistry, Materials Science, and Life Sciences. His research program on ‘Functional Carbohydrates’ is about designing and developing novel carriers of bioactive compounds, biodegradable packaging materials, water purification, and plant nutrition. He has published more than 95 international peer-reviewed journal articles, so far, edited one book on “Natural Polymers for Drug Delivery” and two special journal issues on “Green Physical Processing Technologies for the Improvement of Food Quality” and “Advances and Challenges of Carrier Architecture for Bioactive Delivery Systems”. Dr. Janaswamy has international research collaborations with groups in China, Kenya, and India, and is the recipient of the 2019 Global Engagement Research Award, and the 2022 David Fee Memorial Lecture Award. He serves as an editorial board member of Food Chemistry Advances, Functional Food Science, and Physical Chemistry & Chemical Physics.
Affiliations and expertise
Department of Dairy and Food Science, South Dakota State University (SDSU), Brookings, USA.MT
Monika Thakur
Dr. Monika Thakur is working as Associate Professor, Amity Institute of Food Technology, Amity University Uttar Pradesh, India. She is currently engaged in the development of Functional foods, extraction of bioactive components, and applied Microbiology. She was awarded Ph.D. in 2006 by Himachal Pradesh University. She is Double Gold medalist (M.Sc & M.Phil) and received several prestigious awards as Post Graduate studies Himachal Pradesh (2004); Himalayan Research Scholar Association (2007); Wiley Research Academy (2017) Young Scientist Award, IITT 2020; Best Speaker Award (2020, 2021) and Young Researcher Award (2021). Apart from her teaching assignments, she has been involved in various research and extension activities. She has guided more than 30 Dissertations and 3 students have completed Ph.D. under her guidance. She is a member of editorial board and reviewer in Journals of national and international repute. She has done two Industrial consultancies and currently one DST sanctioned project is running. She has published more than 51 research publications, 1 patent, 3 Copyright, 230 book chapters, 7 books, 01 compendium and presented more than 45 papers. She has also organized various Training programme, Faculty Development programmes, National conferences and national seminars.
Affiliations and expertise
Amity Institute of Food Technology, Amity University, Noida, India