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Plant Extracts: Applications in the Food Industry
- 1st Edition - December 4, 2021
- Editors: Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 4 7 5 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 4 9 3 - 9
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsula… Read more
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Request a sales quotePlant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.
Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.
- Presents chapters that deal with different sources of plant extracts and their applications in the food industry
- Covers the various extraction procedures which are used for plant extracts
- Includes the health benefits and stability of plant extracts
- Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
Undergraduate and postgraduate students, food and chemical scientists, researchers and scholars. Food Industry personnel such as meat, dairy, fish, cereal, packaging etc.
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1. Sources of plant extracts
- Abstract
- 1.1 Introduction
- 1.2 Plant parts used for the preparation of extracts
- 1.3 Conclusion
- References
- Chapter 2. Extraction techniques
- Abstract
- 2.1 Introduction
- 2.2 Extraction methods
- 2.3 Microwave-assisted extraction
- 2.4 Pressurized liquid extraction
- 2.5 Ultrasound-assisted extraction
- 2.6 Enzyme-assisted extraction
- 2.7 Pulsed electric field extraction
- 2.8 Conclusion
- References
- Chapter 3. Chemistry of plant extracts
- Abstract
- 3.1 Introduction
- 3.2 Extraction procedures and chemical composition of plant extracts
- 3.3 Classification of bioactive compounds in plant extracts
- 3.4 Structure-activity relationship of plant extract
- 3.5 Conclusions
- References
- Chapter 4. Encapsulation techniques for plant extracts
- Abstract
- 4.1 Introduction
- 4.2 Encapsulation
- 4.3 Encapsulation techniques
- 4.4 Conclusions
- References
- Chapter 5. Stability of plant extracts
- Abstract
- 5.1 Introduction
- 5.2 Stability of plant extracts
- 5.3 Improving stability of plant extracts
- 5.4 Conclusion
- References
- Chapter 6. Plant extracts as food preservatives
- Abstract
- 6.1 Introduction
- 6.2 Sources
- 6.3 Extraction
- 6.4 Plant extracts as antimicrobials
- 6.5 Plant extracts as antioxidants
- 6.6 Plant extracts as antibrowning agents
- 6.7 Conclusion
- References
- Chapter 7. Plant extracts as nutrient enhancers
- Abstract
- 7.1 Introduction
- 7.2 Plant extracts as sources of vitamins
- 7.3 Plant extracts as sources of minerals
- 7.4 Plant extracts as sources of antioxidants
- 7.5 Plant extracts as sources of polyphenols
- 7.6 Plant extracts as sources of alkaloids
- 7.7 Plant extracts as sources of terpenes
- 7.8 Conclusion
- References
- Chapter 8. Plant extracts as flavoring agents
- Abstract
- 8.1 Introduction
- 8.2 Plant extracts used for flavoring
- 8.3 Production of plant-based flavors
- 8.4 Advanced technologies to assess the quality of plant-based flavorings
- 8.5 Encapsulation of plant extract flavorings
- 8.6 Application of natural plant-based extracts as flavoring agents in the food industry
- 8.7 Safety evaluation and legislation for food flavorings
- 8.8 Conclusion
- References
- Chapter 9. Plant extracts as coloring agents
- Abstract
- 9.1 Introduction
- 9.2 Synthetic colors and health impact
- 9.3 Natural food colors
- 9.4 Anthocyanins
- 9.5 Betalains
- 9.6 Carotenoids
- 9.7 Porphyrin pigments (chlorophylls)
- 9.8 Regulatory mechanism for food colors
- 9.9 Challenges with natural colors
- 9.10 Conclusion
- References
- Chapter 10. Plant extracts as enzymes
- Abstract
- 10.1 Introduction
- 10.2 History of enzyme use in food production
- 10.3 Plant extracts as enzymes
- 10.4 Applications of plant enzymes in food industry
- 10.5 Conclusion
- References
- Chapter 11. Plant extracts as packaging aids
- Abstract
- 11.1 Introduction
- 11.2 Potential plant extract for packaging
- 11.3 Conclusion and further remarks
- References
- Chapter 12. Health benefits of plant extracts
- Abstract
- 12.1 Introduction
- 12.2 Plant polyphenolic composition
- 12.3 Health benefits of plant extracts
- 12.4 Conclusion
- References
- Chapter 13. Opportunities and challenges of plant extracts in food industry
- Abstract
- 13.1 Introduction
- 13.2 Opportunities
- 13.3 Challenges
- 13.4 Conclusion
- References
- Index
- No. of pages: 340
- Language: English
- Edition: 1
- Published: December 4, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128224755
- eBook ISBN: 9780128224939
SM
Shabir Ahmad Mir
Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India.
Affiliations and expertise
Assistant Professor, Department of Food Science and Technology, Government College for Women (Cluster University Srinagar), IndiaAM
Annamalai Manickavasagan
Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President – Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes.
Affiliations and expertise
Associate Professor, School of Engineering, University of GuelphMS
Manzoor Ahmad Shah
Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.
Affiliations and expertise
Assistant Professor, Government Degree College for Women, Anantnag, Jammu and Kashmir, IndiaRead Plant Extracts: Applications in the Food Industry on ScienceDirect