Functional Foods

ISBN-13: 9781119775560 / Angielski / Twarda / 2022 / 592 str.

Navnidhi Chhikara; Anil Panghal; Gaurav Chaudhary

Spis treści

Preface xv1 Overview of Functional Foods 1Navnidhi Chhikara and Anil Panghal1.1 Introduction 21.2 Functional Food History and Market 21.2.1 History 31.2.2 Definition of Functional Foods 61.3 Classification of Functional Foods 71.4 Types of Functional Foods 91.4.1 Dairy Based Functional Foods 91.4.2 Cereal Based Functional Foods 101.4.3 Fruits and Vegetables Based Functional Foods 111.4.4 Seafood, Meat and Poultry Based Functional Foods 121.5 Functional Foods and Health Claims 131.6 Conclusion 14References 152 Prebiotics and Synbiotics in Functional Foods 21Cássia P. Barros, Ramon Silva, Jonas T. Guimarães, Celso F. Balhtazar, Silvani Verruck, Tatiana C. Pimentel, Erick A. Esmerino, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Márcia Cristina Silva and Adriano Gomes da Cruz2.1 Introduction 222.2 Prebiotics 272.3 Prebiotic Dairy Functional Foods 322.4 Synbiotics 352.5 Synbiotic Dairy Functional Foods 382.6 Conclusions 42Acknowledgements 43References 433 Cereal-Based Functional Foods 55Semih Otles and Emine Nakilcioglu-Tas3.1 Introduction 553.2 Structure and Chemical Composition of Cereal Grains 583.2.1 Wheat 583.2.2 Buckwheat 603.2.3 Oat 613.2.4 Barley 633.2.5 Flaxseed 653.2.6 Psyllium 663.2.7 Brown Rice 673.2.8 Other Cereals 693.3 Functional Foods Produced from Cereal Grains 713.3.1 Baked Products and Breakfast Cereals 713.3.2 Multigrain Functional Beverages 713.4 Conclusion 73References 734 Millet Based Functional Food 91Aastha Dewan, Manish Tiwari, Navnidhi Chhikara and B. S. Khatkar4.1 Introduction 924.2 Classification of Millets 934.2.1 Major Millets 944.2.2 Minor Millets 974.3 Nutritional Importance of Major and Minor Millets 984.3.1 Major Millets 984.3.2 Minor Millets 994.4 Grain Structure and Chemical Composition 1004.4.1 Sorghum and Millet Grain Structure and Appearance 1004.4.1.1 Sorghum 1004.4.1.2 Millets 1024.4.2 Chemical Composition of Millets 1054.5 Functional Compounds Present in Millets 1114.5.1 Polyphenols 1114.5.2 Flavonoids 1134.5.3 Phytate 1134.5.4 Xylo-Oligosaccharides 1144.5.5 Carotenoid and Tocopherols 1154.6 Millet and Sorghum Based Commercial Products 1164.7 Millet Based Functional Food Products 1324.7.1 Probiotics 1334.7.2 Prebiotics 1374.7.3 Super Foods 1374.8 Health Benefits of Millet Based Functional Food 1394.8.1 Diabetes 1394.8.2 Cataractogenesis Inhibition 1404.8.3 Wound Healing and Nerve Growth Factor (NGF) Production 1404.8.4 Antioxidant Activity (AA) 1414.8.5 Other Health Beneficial Effects 1424.9 Future Aspects 1434.10 Challenges 1454.11 Conclusions 146References 1475 Dairy Milk Based Functional Foods 161Cássia P. Barros, Ramon Silva, Silvani Verruck, Erick A. Esmerino, Mônica Q. Freitas, Márcia Cristina Silva and Adriano Gomes da Cruz5.1 Introduction 1615.2 Functional Foods and Regulation 1635.3 Functional Dairy Foods 1685.3.1 Probiotics 1695.3.2 Prebiotics 1745.4 Industrial Processing of Functional Dairy Products 1815.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage 1835.5 Conclusions 186Acknowledgements 187References 1876 Fruits and Vegetable Functional Foods 195Nicola Gasparre and Cristina M. Rosell6.1 Introduction 1956.2 Fruit and Vegetable as Functional Ingredients 1986.3 Common Functional Compounds in Fruits and Vegetables 1996.3.1 Carbohydrates 1996.3.2 Protein 1996.3.3 Lipid 2006.3.4 Vitamins 2006.3.5 Polyphenols 2016.3.6 Carotenoids 2026.3.7 Glucosinolates 2036.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients 2036.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable 2046.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable 2066.5.1 Conventional Oven Drying 2066.5.2 Vacuum Drying 2076.5.3 Freeze-Drying 2076.5.4 Microwave Drying 2076.5.5 Osmotic Dehydration 2086.5.6 Size Reduction Process 2086.5.7 From Fruits and Vegetable to Liquid Ingredients 2096.5.8 Spray Drying 2096.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable 2166.6.1 Bakery Foods 2166.6.2 Pasta Like-Products 2176.6.3 Snacks 2186.6.4 Beverages 2196.7 Fruits and Vegetable By-Products as Functional Ingredients 2206.8 Impact of Food Processing on the Biofunctional Properties 2216.9 Concluding Remarks and Future Outlooks 223Acknowledgements 224References 2247 Meat Based Functional Foods 235Dr Amee Ravani and Dr Harsh P. Sharma7.1 Introduction 2357.2 Meat Role in the Nourishments 2377.2.1 Meat Nutrition 2387.2.2 Source of Protein 2397.2.3 Vitamins and Minerals in Meat 2427.3 Types of Meat 2437.3.1 Red Meat 2437.3.1.1 White Meat 2447.3.1.2 Meat as Processed 2447.4 Benefits of Consuming Meat 2447.5 Concept of Functional Foods 2457.6 Creation of Functional Foods Based on Meat 2477.6.1 Bioactive Compounds Which are Found in Meat 2487.6.2 Methods Designed for Producing Integrated Meat Foods 2507.6.3 Reformulation of Products Containing Meat 2527.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips 2557.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre 2567.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism 2627.6.7 Improvements in Animal Feed 2667.6.8 Meat Reformulation 2677.6.9 Design of Meat-Based Foods with Walnuts 2697.7 Innovation of Technology for New Dietary Principles 2727.8 Conclusion 273References 2758 Seafood Based Functional Foods 289M. Selvamuthukumaran8.1 Introduction 2898.2 Fish Protein Hydrolysates 2908.2.1 Process for Preparing Fish Protein Hydrolysates 2908.3 Fish Oil 2928.3.1 Oil Refining 2928.4 Chitin 2948.4.1 Source of Chitin 2948.4.2 Extraction of Chitin 2948.4.3 Extraction of Chitin Using Biological Process 2958.5 Fish Roe 2968.5.1 Fish Roe Protein Concentrates 2978.6 Gelatine 2988.7 Conclusions 298References 2989 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties 303Issoufou Amadou9.1 Introduction 3049.2 Recent Developments on Millet Based Functional Foods 3069.3 Millet Nutrition Profile 3079.3.1 Carbohydrates 3099.3.2 Protein 3099.3.3 Lipids 3109.3.4 Fibers 3109.3.5 Vitamins 3119.3.6 Minerals 3119.3.7 Anti-Nutritional Factors 3129.4 Bioactivities of the Millet Based Functional Foods Compounds 3129.5 Biomedicinal and Health Potential of Millet-Based Foods 3149.6 Conclusion 323References 32410 Mushroom as a Source of Fungal Based Functional Foods 331Mandira Kapri, Prem Prakash Srivastav and Satyawati Sharma10.1 Introduction 33110.2 Life Cycle of Mushroom 33310.3 Different Types of Mushroom Cultivation Process 33510.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process 33710.5 Challenges of Mushroom Cultivation and Upcoming Strategies 33710.6 Mycelium Physiology 33810.7 Mushroom Mycelium Cultivation Status 33910.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom 34110.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects 34110.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies 36610.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies 37110.12 Conclusion 373Abbreviations 373References 37411 Probiotics and Prebiotics as Functional Foods 391Tolulope Joshua Ashaolu11.1 Introduction 39111.2 Immunity of the Gut and its Connection to Microbes 39211.3 An Overview of Functional Foods 39311.3.1 Probiotics 39411.3.2 Prebiotics 40111.4 Critical Evaluations on Probiotics and Prebiotics 40811.5 Conclusions 409References 41012 Food Function and Health Benefits of Functional Foods 419Anil Panghal, Nitin Kumar, Sunil Kumar, Anju Kumari and Navnidhi Chhikara12.1 Introduction 42012.2 Functional Foods Terminology and Definition 42012.2.1 Prebiotics, Probiotics, and Synbiotics 42112.3 Constituents in Functional Foods 42312.3.1 Macronutrients 42412.3.2 Micronutrients 42412.4 Bioactive Compounds in Functional Foods 42412.4.1 Phenolic Compounds 42512.4.2 Flavonoids 42512.4.3 Alkaloids 42612.4.4 Terpenes and Terpenoids 42612.4.5 Saponins 42712.5 Health Benefits 42712.5.1 Diabetes Mellitus 42712.5.2 Cancer 43012.5.3 Cardiovascular Disease (CVD) 43012.6 Sources of Functional Foods 43012.6.1 Plant-Based Functional Foods 43012.6.2 Animal-Based Functional Foods 43112.6.3 Microbial-Derived Functional Foods 43212.7 Effect of Processing on Functional Products 43212.8 Present Status and Future Aspects 43412.9 Conclusion 435References 43613 Double Emulsion for Controlled Delivery of Functional Food Ingredients 443Madhulekha Rakshit and P P Srivastav13.1 Introduction 44413.2 Double Emulsion Formation Mechanism 44613.3 Types of Functional Ingredient for Delivery 44813.4 Double Emulsion Particle Specification 45713.5 Double Emulsion Stability 45813.5.1 Physical Stability 45813.5.1.1 Gravitation Separation 45813.5.1.2 Particle Aggregation 46013.5.1.3 Flocculation and Coalescence 46113.5.1.4 Ostwald Ripening 46213.5.2 Chemical Stability 46313.6 Release Characteristics 46313.7 Gastrointestinal Properties 46613.7.1 Bioavailability and Bioaccessibility 46613.7.2 Variations in Delivery Properties 46613.8 Conclusion 468References 46814 Use of Biopolymers for Packaging of Functional Foods 477Bababode Adesegun Kehinde, Olakanmi Sunday Joy, Majid Ishrat, Oluwabusolami Kehinde and Tolulope Joshua Ashaolu14.1 Introduction 47814.2 Applications of Biopolymers in Scientific Fields 48014.2.1 Nanoscale Processing 48014.2.2 Biomedical Applications 48014.2.3 Cosmetic Functions 48114.2.4 Construction Engineering 48114.2.5 Pharmacology 48214.3 Food Product Processing 48214.3.1 Water Purification 48614.3.2 Enzymology 48714.3.3 Food Packaging 48714.4 Use of Biopolymers for Packaging of Functional Foods 49014.4.1 Antioxidant Packaging of Functional Foods 49114.4.2 Antimicrobial Packaging 49614.5 Biopolymers Used for Processing of Functional Foods 49714.5.1 Starch 49714.5.2 Poly Lactic Acid (PLA) 49814.5.3 Cellulose 49814.5.4 Chitosan 49814.5.5 Proteins 49914.5.6 Carrageenan 49914.5.7 Alginate 50014.6 Conclusion 500References 50115 Global Concepts and Regulations in Functional Foods 511Montaña Cámara, Virginia Fernández-Ruiz, Laura Domínguez Díaz, Rosa Mª Cámara Hurtado and Mª de Cortes Sánchez Mata15.1 Introduction 51115.2 Regulatory Framework of Functional Foods 51315.2.1 Concept 51315.2.2 Definition 51415.2.3 International Overview on Functional Food Classification 51815.2.4 Functional Ingredients of Functional Foods: Nutrients and Bioactive Compounds 52215.2.4.1 Regulatory Framework of Functional Ingredients Added to Functional Foods 52815.2.5 Nutrition and Health-Related Claims for Functional Foods Around the World 53415.2.6 Claims Related to the Absence of a Specific Allergens and/or Substances that can Cause Intolerance in the Human Organism 54315.3 Conclusions 546Acknowledgements 546References 547Index 555

O autorze

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.