Sustainable Functional Foods and Emerging Plant-Based Ingredients
Science, Technology, and Applications
- 1st Edition - June 1, 2027
- Latest edition
- Editors: Monika Thakur, V. K. Modi, Vatsala Sharma
- Language: English
Sustainable Functional Foods and Emerging Plant-Based Ingredients: Science, Technology, and Applications offers a timely, comprehensive resource addressing the global shift toward… Read more
Description
Description
Sustainable Functional Foods and Emerging Plant-Based Ingredients: Science, Technology, and Applications offers a timely, comprehensive resource addressing the global shift toward plant-based, functional, and clean-label foods. As consumer demand for sustainable, health-promoting products increases, there is a pressing need to bridge the gap between ingredient science, bioactive functionality, processing innovations, and market applications. This book consolidates multidisciplinary research on underutilized crops, biofortification, natural pigments, and plant bioactives, emphasizing sustainable processing methods and safety considerations. It highlights how emerging plant resources and advanced technologies can meet current challenges such as antimicrobial resistance, post-harvest losses, and climate resilience, supporting the development of innovative, eco-friendly food solutions. The content is organized into five parts: plant-based proteins and dietary transitions; functional ingredients and bioactives; sustainable crops like millets and quinoa; innovative processing techniques; and food safety, AMR, and predictive systems. Topics include regulatory standards, novel processing methods, microbiome interactions, and future pathways for sustainable food development. Through scientific insights and practical applications, this volume supports researchers, educators, and industry professionals in navigating the evolving landscape of plant-based food innovation. This book is an essential reference for academic researchers, faculty, postgraduate students, food technologists, and R&D professionals involved in sustainable, functional, and plant-based food development.
Key features
Key features
- Provides integrated insights into plant-based ingredients, bioactives, and sustainable processing technologies
- Supports development of innovative, eco-friendly, and health-promoting plant-based foods
- Highlights emerging crops and biofortification strategies for improved nutrition and climate resilience
- Offers practical guidance on processing techniques, safety, and regulatory standards for market-ready products
- Serves as a comprehensive resource for researchers, industry professionals, and students in food science and sustainability
Readership
Readership
Academic researchers and faculty in food science, nutrition, functional foods, sustainable agriculture, and food biotechnology, Postgraduate and doctoral students in food technology, nutrition, and allied life sciences, Food technologists and product developers involved in plant-based, functional, and clean-label food innovation, R&D professionals in food, nutraceutical, wellness, and alternative protein industries
Table of contents
Table of contents
PART I — Plant-Based Proteins and Sustainable Dietary Transitions
1. Plant-Based Proteins: Drivers and Barriers to Future Diets for Reducing Meat Overconsumption
2. Bridging the Gap: Commercialization Challenges, Labelling Standards, and Global Regulatory Perspectives on Functional Foods and Plant-Based Proteins
PART II — Functional Ingredients and Bioactive Components
3. Oilseed Cakes as Functional Foods: Composition, Bioactivity, and Applications
4. Impact of Germination and Biofortification on Zinc Bioaccessibility in Sindoor Saal Rice
5. Inulin as a Functional Food Ingredient: Technological Applications, Stability, and Consumer Acceptance
6. From Farm to Function: Cultivation, Phytochemical Stability, and Food Applications of Catharanthus roseus
7. Functional Beverages from Prunus avium and Prunus persica: Health Benefits and Natural Energy Applications
8. Phytoestrogens: Classification, Therapeutic Potential, and Advances in Green Extraction Technologies
9. Natural Pigments as Sustainable Alternatives to Synthetic Food Colorants
10. Fermentative and Germination-Induced Nutritional Enhancement of Underutilized Foxnut Seeds: Implications for Digestibility, Nutrient Availability, and Functional Food Development
11. Purple Yam and Gut Microbiota Modulation: Structural, Functional, and Digestibility Attributes of Plant Proteins and Their Microbiome Interactions
PART III — Sustainable Crops, Nutri-Cereals, and Climate-Resilient Ingredients
12. Nutritional Importance of Millets in Celiac Disease Management
13. Mustard Seed Meal as a Sustainable Functional Food Ingredient: A Comprehensive Review
14. Nutritional and Functional Properties of Quinoa and Amaranth
PART IV — Processing Innovations and Novel Applications
15. Emerging Processing Technologies for Nutri-Cereals: Implications for Sustainable Functional Food Development
16. Integrating Nutri-Cereals into Dairy Systems for Sustainable and Functional Food Applications
17. Plant-Protein-Based Extrudates as Alternatives to Animal Meat
18. Plant-Based Ready-to-Use Protein Beverages for Fitness: A Sustainable Food Solution
19. Innovating Vegan Nutrition for Athletes: Development of Soy-Based Protein Bars
20. Physicochemical, Sensory, and Antioxidant Properties of Low-Sugar Functional Beverages from Dragon Fruit and Papaya Leaf
PART V — Food Safety, Post-Harvest Sustainability, and AMR
21. Sustainable Management of Post-Harvest Losses Caused by Xanthomonas campestris Using Medicinal Plant Extracts
22. From Farm to Table: Environmental Antimicrobial Resistance and Its Impact on Food Safety
23. Future Food Innovations: Sustainability, Safety, and AMR Mitigation Strategies
24. AI-Driven Formulation, Detection, and Predictive Systems for Food Safety in Functional and Plant-Based Foods
1. Plant-Based Proteins: Drivers and Barriers to Future Diets for Reducing Meat Overconsumption
2. Bridging the Gap: Commercialization Challenges, Labelling Standards, and Global Regulatory Perspectives on Functional Foods and Plant-Based Proteins
PART II — Functional Ingredients and Bioactive Components
3. Oilseed Cakes as Functional Foods: Composition, Bioactivity, and Applications
4. Impact of Germination and Biofortification on Zinc Bioaccessibility in Sindoor Saal Rice
5. Inulin as a Functional Food Ingredient: Technological Applications, Stability, and Consumer Acceptance
6. From Farm to Function: Cultivation, Phytochemical Stability, and Food Applications of Catharanthus roseus
7. Functional Beverages from Prunus avium and Prunus persica: Health Benefits and Natural Energy Applications
8. Phytoestrogens: Classification, Therapeutic Potential, and Advances in Green Extraction Technologies
9. Natural Pigments as Sustainable Alternatives to Synthetic Food Colorants
10. Fermentative and Germination-Induced Nutritional Enhancement of Underutilized Foxnut Seeds: Implications for Digestibility, Nutrient Availability, and Functional Food Development
11. Purple Yam and Gut Microbiota Modulation: Structural, Functional, and Digestibility Attributes of Plant Proteins and Their Microbiome Interactions
PART III — Sustainable Crops, Nutri-Cereals, and Climate-Resilient Ingredients
12. Nutritional Importance of Millets in Celiac Disease Management
13. Mustard Seed Meal as a Sustainable Functional Food Ingredient: A Comprehensive Review
14. Nutritional and Functional Properties of Quinoa and Amaranth
PART IV — Processing Innovations and Novel Applications
15. Emerging Processing Technologies for Nutri-Cereals: Implications for Sustainable Functional Food Development
16. Integrating Nutri-Cereals into Dairy Systems for Sustainable and Functional Food Applications
17. Plant-Protein-Based Extrudates as Alternatives to Animal Meat
18. Plant-Based Ready-to-Use Protein Beverages for Fitness: A Sustainable Food Solution
19. Innovating Vegan Nutrition for Athletes: Development of Soy-Based Protein Bars
20. Physicochemical, Sensory, and Antioxidant Properties of Low-Sugar Functional Beverages from Dragon Fruit and Papaya Leaf
PART V — Food Safety, Post-Harvest Sustainability, and AMR
21. Sustainable Management of Post-Harvest Losses Caused by Xanthomonas campestris Using Medicinal Plant Extracts
22. From Farm to Table: Environmental Antimicrobial Resistance and Its Impact on Food Safety
23. Future Food Innovations: Sustainability, Safety, and AMR Mitigation Strategies
24. AI-Driven Formulation, Detection, and Predictive Systems for Food Safety in Functional and Plant-Based Foods
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 1, 2027
- Language: English
About the editors
About the editors
Monika Thakur
Editor
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
Associate Professor, Amity Institute of Food Technology, Amity University, Noida, IndiaV. K. Modi
Editor
Prof. (Dr.) V. K. Modi is a senior food scientist and academic leader with more than three decades of experience in food science research, product development, and institutional leadership. He earned his Ph.D. and M.Sc. in Food Science and Technology from Punjab Agricultural University, Ludhiana. Prior to joining Amity University, he served at CSIR–Central Food Technological Research Institute (CFTRI), Mysore, for nearly 30 years, retiring as Chief Scientist (Scientist G) and Senior Professor. He has also held postdoctoral research positions at the University of Nottingham, University of Reading, and Queen’s University Belfast. His expertise includes food processing, novel product development, protein hydrolysates, meat science, quality control, and industrial pilot-scale studies.
Affiliations and expertise
Head of Institution & Professor, Amity Institute of Food Technology, Amity University, Noida, IndiaVatsala Sharma
Editor
Dr. Vatsala Sharma is a researcher in food science and nutrition with academic training and research experience in functional foods, clinical and public health nutrition, and sustainable food systems. She holds a doctoral degree in Foods and Nutrition, with research focused on bioactive compounds, functional ingredients, and the utilization of underexplored plant-based resources for health-oriented food applications. Her work integrates nutritional science with food processing and product development, emphasizing clean-label formulations, plant-based innovations, and evidence-based dietary strategies. Dr. Sharma has contributed to peer-reviewed scientific publications and has actively participated in interdisciplinary research projects related to plant-based functional foods and nutraceutical development.
Affiliations and expertise
Researcher, Amity Institute of Food Technology, Amity University, Noida, India