Industrial Application of Functional Foods, Ingredients and Nutraceuticals

Extraction, Processing and Formulation of Bioactive Compounds

1st Edition - August 11, 2023
Imprint: Academic Press
Editors: C. Anandharamakrishnan, Parthasarathi Subramanian
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 3 1 2 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 9 8 0 - 6

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and un… Read more

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Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Section 1: Introduction and processing technologies
Chapter one. Introduction to functional foods and nutraceuticals
Abstract
Introduction
Definitions and terminology
Nutraceuticals-food or medicine
Classification of bioactive compounds
Probiotics
Conclusion
References
Chapter two. Extraction of bioactive compounds
Abstract
Introduction
Extraction process
Conventional extraction techniques
Nonconventional extraction techniques
Future trends
References
Chapter three. Application of membrane technology in functional food and nutraceutical industries
Abstract
Introduction
Overview of the membrane separation process in food processing
Membrane modules in food processing
Transport phenomena of the membrane separation process
Membrane technology for purification of functional food and nutraceutical applications
Membrane-based downstream processing for enzyme production
Recovery of value-added products from food industrial waste
Prevention and control strategies for membrane fouling
Conclusion and perspectives
List of abbreviations
References
Chapter four. Dairy-based functional food products
Abstract
Introduction
Probiotics
Prebiotics
Synbiotics
Bioactive dairy peptides
Dairy-based functional foods
Therapeutic effects of functional dairy products
Future trends
Conclusion
References
Section 2: Delivery of nutraceuticals: application in functional food
Chapter five. Nanoparticulate delivery system of bioactive components
Abstract
Introduction
Nanoemulsion
Nanoliposomes
Nanocrystals
Solid lipid nanoparticle
Nanohydrogels for controlled release of nutrients
Future trends
References
Chapter six. Exploring garden cress (Lepidium sativum) seed and its ingredients as a functional food
Abstract
Introduction
Nutritional and chemical composition of garden cress seed and its ingredients
Nutraceutical properties of garden cress seed and its ingredients
Application of garden cress seed and its ingredient in the food and pharmaceutical industry
Future prospective and conclusion
References
Chapter seven. Liposome based delivery of nutraceuticals
Abstract
Introduction
Structure and production of liposomes
Nutraceutical compounds
Fate of liposomes during nutraceutical delivery
Commercialization of liposomes in nutraceutical delivery
Future perspective and challenges
Conclusion
References
Chapter eight. Delivery of nutraceutical ingredients through three-dimensional food printing
Abstract
Three-dimensional printing
Three-dimensional printing of nutraceuticals
Three-dimensional printed nutraceuticals
Delivery aspects of three-dimensional printed nutraceuticals
Challenges in three-dimensional printing of nutraceuticals
Future prospects for three-dimensional printing of nutraceuticals
References
Chapter nine. Electrospining and electrospraying technologies for nutraceutical delivery system development
Abstract
Introduction
Electrohydrodynamic process
Controlling parameters of electrohydrodynamic process
Electrohydrodynamic Process for encapsulation of nutraceuticals
Application of electrospun fibers and electrosprayed particles as nutraceutical carriers
Release of bioactives
Conclusion
References
Chapter ten. Supercritical-assisted encapsulation of nutraceuticals
Abstract
Introduction
Supercritical fluid as solvent
SF as antisolvent
Liposome-based supercritical fluid-based encapsulation
Conclusion
References
Chapter eleven. Fast dissolving films – an innovative approach for delivering nutraceuticals
Abstract
Introduction
Fast-dissolving films
Physiology and anatomy of the oral cavity
Formulation of oral films
Advancement in the field of fast-dissolving oral films and tablets
Extrapolation of nutraceuticals into fast dissolving oral films
Current research on nutraceutical loaded fast dissolving oral films
Conclusion
References
Chapter twelve. Colon-specific delivery of nutraceuticals
Abstract
Introduction
Potential therapeutic nutraceuticals in the health management of colon
Probiotics supplements in the health management of colon
Biochemical, physiological, and anatomical considerations of the colon in designing an effective nutrient delivery vehicle
Conventional approaches for colon-specific delivery of nutraceuticals
Novel approaches for colon-specific delivery of nutraceuticals
Recent advances in the evaluation of colon-targeted nutrient delivery system
Current challenges and future trends
Conclusion
References
Chapter thirteen. Innovative functional foods
Abstract
Introduction
Food matrix design for effective delivery
Incorporation strategies and challenges
Release of nutrients from the food matrix
Impact of food matrix
Case study: healthy snacks for the effective delivery of nutrients
Challenges for functional foods
Conclusion
References
Section 3: Functional food and nutraceuticals for disease and disorders
Chapter fourteen. Cardiovascular disease
Abstract
Introduction
Cardiovascular parameters
Role of endogenous antioxidants systems
Functional foods for the prevention of cardiovascular disease
Potential bioactive compound for the treatment of heart diseases
Future trends
References
Chapter fifteen. Functional food and nutraceuticals for the prevention of gastrointestinal disorders
Abstract
Introduction
Functional gastrointestinal disorders
Low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols diet for functional gastrointestinal disorder patients
Role of probiotics for ulcerative colitis
Protection and healing of mucosa damage
Probiotics as a functional food
Future trends
References
Chapter sixteen. Obesity and Diabetes
Abstract
Introduction
Association between diabetes and obesity
Adipose tissue and adipose organ
Pathogenic obesity and nutraceuticals
Mediterranean diet for diabetes management
Functional food for obesity management
Diseases caused by chronic diabetes
Conclusion
References
Chapter seventeen. Nutraceuticals and functional food in cancer prevention and treatment
Abstract
Introduction
Background of cancer
Types of cancer
Causes of cancer
Role of nutraceutical and functional food in cancer prevention
Nutraceutical and cancer
Functional foods
Functional food with anticancer properties
Adjuvant therapy and future direction
Conclusion
References
Chapter eighteen. Nutraceuticals in sports medicine
Abstract
Introduction
Nutraceuticals
Classification of nutraceuticals
Nutraceuticals for exercise and athletic performance
Functional sports beverages and energy drinks
Ingredients banned from dietary supplements
Regulations
Future trends
Conclusion
References
Chapter nineteen. Nutrigenetic, nutrigenomic, and nutriepigenetic approaches for precision nutrition
Abstract
Introduction
Overview of nutrigenetics and nutrigenomics
Genes responsible for digestion and absorption of nutrients
Epigenetics and functional food
Personalized nutrition
Nutrigenetics for modulating health risk
Conclusion
References
Section 4: Safety, tolerability and regulatory aspects of functional foods and nutraceuticals
Chapter Twenty. Drug nutraceutical interactions
Abstract
Introduction
Pharmacokinetic interaction
Pharmacodynamic interaction
Types of drug–nutrient interaction
Drug–nutrient interactions
Future trends in nutraceuticals
Nutraceutical products and market trends
Conclusion
Conflict of interest
Acknowledgment
References
Chapter twenty one. Pharmacokinetics and bioavailability of nutraceuticals
Abstract
Introduction to pharmacokinetics
Pharmacokinetics
Pharmacodynamics
Bioavailability
Bioequivalence
ADME of nutraceuticals
Pharmacokinetic models
Influence of physical and chemical modification of nutraceutical compounds
Conclusion
Conflict of interest
Acknowledgement
References
Chapter twenty two. Regulations on functional foods and nutraceuticals
Abstract
Introduction
Regulatory requirements for registration of nutraceuticals
Nutrition and health claims
USFDA—code of federal regulations
Foods for specialized health uses—Japan
Foods for specialized health use categories in Japan
Standard 1.2.7 in Australia New Zealand Food Standards Code (ANZFSA)
Natural health product regulations—Canada
Health claims under natural health products
Food Safety and Standards Authority of India
Health claims
Conclusion
References
Index

C. Anandharamakrishnan

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.

Affiliations and expertise

CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

Parthasarathi Subramanian

Dr. S. Parthasarathi is presently a Research officer at Riddet Institute, Massey University, New Zealand. He received his PhD from CSIR-Central Food Technological Research Institute, Mysore, India. His research interests include nano- and microencapsulation of food bioactive compounds, and fabrication of dynamic in vitro digestion models. He edited a book with Dr. C. Anandharamakrishnan on Food Nanotechnology and published 10 book chapters and 18 research manuscripts in peer-reviewed journals.

Affiliations and expertise

S. Parthasarathi, Research Officer, Riddet Institute, Massey University, Palmerston North, New Zealand, [email protected]

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health