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Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

2nd Edition - October 24, 2021

Editor: Charis M. Galanakis

Paperback ISBN:

9 7 8 - 0 - 3 2 3 - 8 5 0 5 2 - 0

eBook ISBN:

9 7 8 - 0 - 3 2 3 - 8 5 0 5 3 - 7

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional… Read more

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.

Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.

Cover image
Title page
Table of Contents
Copyright
List of Contributors
Preface
Chapter 1. Introduction
Abstract
1.1 State of the Art in Nutrition
1.2 Functional Foods and Nutraceuticals
1.3 Bioavailability, Bioaccessibility, and Bioactivity of Food Components
1.4 The Trend of Emerging Technologies in Food Processing
1.5 Conclusion
References
Chapter 2. Proteins, Peptides, and Amino Acids
Abstract
2.1 Introduction
2.2 Functional and Nutritional Properties of Proteins, Peptides, and Amino Acids
2.3 Bioavailability and Bioaccessibility of Proteins, Peptides, and Amino Acids
2.4 Effects of Emerging Technologies on Proteins, Peptides, and Amino Acids
2.5 Innovative Technologies for the Extraction of Proteins From Different Food Sources
2.6 Induced Sensory Characteristics of Food Proteins
2.7 Conclusions
References
Chapter 3. Carbohydrates
Abstract
3.1 Dietary Carbohydrates
3.2 Characteristics of Carbohydrates
3.3 Occurrence and Use of Carbohydrates
3.4 Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates
3.5 Conventional Extraction, Recovery, and Modification of Carbohydrates
3.6 Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food
3.7 Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates
3.8 Conclusions
Acknowledgments
References
Chapter 4. Lipids
Abstract
4.1 Introduction
4.2 Stability of Lipids in Food Products
4.3 Nutritional and Functional Properties of Lipids
4.4 The Role of Processing in the Bioaccessibility of Lipids
4.5 Effect of Emerging Technologies on Lipid Oxidation
4.6 Conclusion
References
Chapter 5. Minerals
Abstract
5.1 Introduction
5.2 Nutrient Bioavailability
5.3 Iron
5.4 Zinc
5.5 Calcium
5.6 Methodologies for Measuring Bioavailability and Mineral Bioaccessibility
5.7 Effects of Emerging Technologies on Minerals
5.8 Conclusion
Acknowledgment
References
Chapter 6. Vitamins
Abstract
6.1 Introduction
6.2 Biosynthesis
6.3 Health Effects of Vitamins
6.4 Effect of Processing Emerging Technologies on Food Vitamins
6.5 Extraction and Analytical Procedures for Water-Soluble and Fat-Soluble Vitamins
6.6 Stability, Bioaccesibility, and Bioavailability of Different Vitamins
6.7 Application and Impact on Shelf-Life of Food Products
6.8 Challenges and Opportunities: Vitamins for a Healthy Population in 2050
Acknowledgments
References
Chapter 7. Polyphenols
Abstract
7.1 Food Sources and Properties of Polyphenols
7.2 Oxidative Stress and the Protective Role of Polyphenols
7.3 Health Effects of Polyphenols
7.4 Interaction of Polyphenols With the Intestinal Microbiota
7.5 Bioavailability and Bioefficacy of Polyphenols in Humans
7.6 Effect of Emerging Technologies on the Functional Properties of Polyphenols
7.7 Innovative Extraction Techniques for the Recovery of Polyphenols from Food Sources
7.8 Encapsulation
7.9 Natural Pigments and Colorants, Food, Beverage, and Other Innovative Applications
7.10 Effects on the Sensory Quality of Food Products and Beverage Preferences
7.11 Conclusion
References
Chapter 8. Carotenoids
Abstract
8.1 Introduction
8.2 Nature of Carotenoids
8.3 Functional and Technological Properties of Carotenoids
8.4 Nutrition Values, Health Benefits, and Clinical Evidence
8.5 Stability, Bioavailability, and Bioaccessibility of Carotenoids
8.6 Food-Processing Technologies for Carotenoid Stability and Bioaccessibility
8.7 Recovery of Carotenoids From Agroindustrial Waste
8.8 Extraction, Separation, Analysis, and Quantification of Carotenoids
8.9 Challenges During the Carotenoid Analysis
8.10 Safety
8.11 Conclusions
References
Chapter 9. Food Aroma Compounds
Abstract
9.1 Introduction
9.2 Classes of Food Aroma Compounds
9.3 Extraction, Recovery, and Applications
9.4 Effects of Food Processing Technologies on the Content of Aromatic Compounds and Sensory Profile
9.5 Aromatic Compounds as Natural Additives in Food Products
References
Chapter 10. Conventional and Innovative Processing in the Stability of Glucosinolates
Abstract
10.1 Introduction
10.2 Glucosinolates and Their Breakdown Products: Occurrence in Plants
10.3 Biological Activities of Glucosinolates and Their Breakdown Products
10.4 Influence of Processing and Storage
10.5 Methods of Extraction and Analysis of Glucosinolates and Their Metabolites
10.6 Glucosinolates for the Development of New Food Products and Functional Ingredients
10.7 Concluding Remarks
Acknowledgments
References
Chapter 11. Betalains
Abstract
11.1 Introduction
11.2 Chemical and Biochemical Features
11.3 Impact of Extraction and Processing Methods on Betalains
11.4 Novel Separation Methods for Betalains
11.5 Methods for Stabilization of Betalains
11.6 Betalains as Natural Colorants and Other Applications
11.7 Bioactivities and Health Benefits
11.8 Conclusions and Future Trends
Acknowledgments
References
Chapter 12. Emerging Food Processing Technologies: Probiotics and Prebiotics
Abstract
12.1 Pro and Prebiotics in Human Health
12.2 Pro and Prebiotic Food and Consumers’ Demands and Functional Foods
12.3 Probiotics and Prebiotics in the Food Industry and (Bio)Technology
12.4 Impacts of Processing in Pro and Prebiotics
12.5 Recovery of Prebiotics from Agro-Modern Waste
12.6 Bioengineering of Probiotics
12.7 Thermal Processing Technologies Effect on Pro and Prebiotics
12.8 Nonthermal Processing Technologies Effect on Pro and Prebiotics
Acknowledgment
References
Chapter 13. Enzymes
Abstract
13.1 Introduction
13.2 Classification of Enzymes
13.3 Sources of Enzymes
13.4 Physiological and Technological Role of Enzymes
13.5 Health Benefits and Nutritional Characteristics of Enzymes
13.6 Industrial Applications of Enzymes
13.7 Extraction and Purification of Enzymes
13.8 Conventional and Emerging Technologies in the Activation/Deactivation of Enzymes
13.9 Conclusion
References
Chapter 14. Interaction of Compounds
Abstract
14.1 Introduction
14.2 High-Pressure Processing
14.3 Pulsed Electric Field
14.4 High-Pressure Homogenization
14.5 Cold-Plasma Processing
14.6 Ultrasound Technology
14.7 Ohmic Heating
14.8 Conclusion
Acknowledgments
References
Index