This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research.
The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components.
With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products.
The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes.
Author(s): Monika Thakur, Tarun Belwal
Publisher: Springer
Year: 2022
Language: English
Pages: 608
City: Singapore
Preface
Acknowledgements
Contents
Editors and Contributors
Abbreviations
List of Figures
List of Tables
Part I: Introduction to Bioactive Components
1: Introduction on Bioactive Compounds, Sources and their Potential Applications
1.1 Introduction
1.2 Usual and Unusual Applications of Bioactive Compounds
1.3 Extraction Methods
1.4 Bioaccessibility, Bioavailability, and Bioactivity
1.4.1 Method to Improve Bioaccessibility, Bioavailability, and Bioactivity
1.5 Applications of Bioactive Compounds
1.5.1 Bioactive Compounds as DNA Damage-Protecting Agents
1.5.2 Bioactive Compound as Flavoring Agent and Sweetening Agent
1.5.3 Bioactive Compounds as Natural Pigmentation Agent
1.5.4 Bioactive Compound as Anti-Inflammatory and Anticancerous Agents
1.5.5 Bioactive Compound as Antioxidants
References
2: Plant-Based Bioactive Components: Phytochemicals: A Review
2.1 Chemical Components in Plants: Phytochemicals
2.2 Classification of the Phytochemicals
2.3 Classification of the Secondary Metabolites
2.4 Importance of Phytochemicals in Drug Discovery
2.5 Approaches to the Sustainable Bioproduction of Pharmacologically Active Phytochemicals
References
3: Animal-Based Bioactive Components: Zoochemicals: A Comprehensive Review
3.1 Introduction
3.1.1 Omega-3 Fatty Acids
3.1.2 Conjugated Linoleic Acid
3.1.3 Chitin and Chitosan
3.1.4 Milk Peptides
3.1.5 l-Carnitine
3.1.6 Choline
3.1.7 Coenzyme Q10
3.1.8 Glucosamine
3.1.9 Chondroitin
3.1.10 Melatonin
References
4: Marine Bioactive Components: A Sustainable System for Good Health and Well-Being
4.1 Introduction
4.2 Marine Microorganisms
4.3 Marine Environment as a Prolific Source of Bioactive Compounds
4.4 Bioactive Compounds from Marine Microorganisms
4.4.1 Bioactive Compounds from Marine Bacteria
4.4.2 Bioactive Compounds from Marine Fungi
4.4.3 Bioactive Compounds from Marine Microalgae
4.4.4 Bioactive Components from Marine Viruses
4.4.5 Bioactive Components from Marine Fishes
4.5 Applications of Bioactive Components from Marine Sources
4.5.1 Pharmaceutical Industry
4.5.2 Antimicrobial Potential
4.5.3 Anticancer Potential
4.5.4 Tissue Engineering
4.5.5 Wound Healing
4.5.6 Food Industry
4.5.7 Biomedical and Food Applications of Fishbone
4.5.8 Cosmetics
4.6 Sustainability
4.6.1 Bioenergy from Macroalgae
4.7 Conclusion
References
5: Mushroom-Based Bioactive Components: Sources, Applications, and Sustainability
5.1 Introduction
5.2 Nutritional and Nutraceutical Potential of Mushrooms
5.3 Anticancer Property of Mushroom and Its Mechanism
5.4 Commercial Mushroom-Based Nutraceuticals
5.5 Conclusion
References
6: Algal Bioactive Components: Sources, Health Benefits, and Sustainability
6.1 Introduction
6.2 Algal Bioactive Molecules
6.2.1 Polysaccharides
6.2.2 Lipids
6.2.3 Amino Acids
6.2.4 Vitamins
6.2.5 Pigments
6.3 Extraction of Bioactive Molecules from Algae
6.4 Importance and Role of Algal Bioactive Compounds in Human Health
6.4.1 Antioxidant Properties
6.4.2 Antitumor Properties
6.4.3 Antihypertensive Properties
6.4.4 Anti-ulcerogenic Properties
6.4.5 Anti-inflammatory Properties
6.4.6 Antimicrobial Properties
6.4.6.1 Antibacterial Properties
6.4.6.2 Antiviral Properties
6.4.6.3 Antifungal Properties
6.4.6.4 Antiprotozoal Properties
6.5 Algae as a Sustainable Source for Bioactive Compounds
6.6 Emerging Technologies for Sustainability
References
7: Microbial Bioactive Components: Sources, Applications, and Sustainability
7.1 Introduction
7.2 Microbial Sources of Bioactive Metabolites
7.2.1 Algae
7.2.2 Bacteria
7.2.3 Archaea
7.2.4 Fungi
7.2.5 Protozoa
7.3 Applications and Sustainable Approach
7.3.1 Insecticidal Activity of Bioactive Compounds
7.3.2 Antitumor Activity of Bioactive Compounds
7.3.3 Antibacterial Activity
7.3.4 Antifungal Activity of Bioactive Molecules
7.3.5 Antiviral Activity of Bioactive Compounds
7.3.6 Bioactive Compound Against Protein Phosphorylation
7.3.7 Bioactive Compounds Against Cancer
7.4 Conclusion
References
Part II: Bioactive Components: Technological Trends, Regulatory and Safety Aspects
8: Extraction and Characterization of Bioactive Compounds from Different Sources
8.1 Introduction
8.2 Sources of Natural Bioactive Compounds
8.2.1 Plant Tissues
8.2.2 Microorganisms
8.2.3 Algae and Microalgae
8.3 Classification and Synthesis of Bioactive Compounds
8.4 Technological Methods for Optimizing Bioactive Compound Production
8.4.1 Solvent Extraction
8.4.2 Pressurized Liquid Extraction
8.4.3 Subcritical Fluid Extraction
8.4.4 Supercritical Extraction
8.4.5 Microwave-Assisted Extraction
8.4.6 Ultrasonic-Assisted Extraction
8.5 Conclusion
References
9: Bioavailability of Bioactive Components and Safety Aspects
9.1 Introduction
9.2 Different Kinds of Bioactive Compounds in Food
9.3 Overview of Bioavailability, Bioaccessibility, and Bioactivity of Bioactive Compounds
9.4 Factors Affecting the Bioavailability and Bioaccessibility of Bioactive Compounds
9.5 Methodologies Used for Assessment of Bioactive Compounds
9.5.1 In Vitro Model
9.5.1.1 In Vitro Static Digestion Models
9.5.1.2 In Vitro Dynamic Digestion Models
9.5.2 In Vivo Methods
9.6 Safety Aspects of Bioactive Compounds
9.7 Conclusions
References
10: Regulatory Aspects of Nutraceuticals and Functional Foods in India
10.1 Introduction
10.2 Indian History of Food Regulations
10.3 Indian Market in Relation to Nutraceuticals and Functional Foods
10.4 Regulations of Functional Foods and Nutraceuticals in India
10.4.1 General Requirements
10.5 Regulations of Nutraceuticals in India
10.6 Licensing and Registration Requirements for Nutraceuticals and Functional Foods
10.7 Regulatory Requirements for Entry in Indian Market
10.8 Conclusion
References
11: Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals
11.1 Introduction
11.2 Good Manufacturing Practice Principles
11.2.1 The Principles of GMP Compliance Include the Following
11.3 Good Manufacturing Practice Regulations and Guidelines
11.4 Safety Considerations of Functional Foods and Nutraceuticals
11.4.1 Safety Considerations for Functional Foods and Nutraceuticals Are as Follows
11.5 Safety of Functional and Nutraceuticals Foods
11.6 Hazard Analysis Critical Control Point ``HACCP´´
11.6.1 Requirement of HACCP
11.6.2 Implementing a HACCP System
11.6.2.1 Assemble HACCP Team
11.6.2.2 Responsibilities
11.6.2.3 Describe the Possibility of Study
11.6.2.4 Identify the Hazards
11.6.2.5 Determine the Critical Control Point
11.6.2.6 Establish the Target Level and Tolerances for Each CCP
11.6.2.7 Establish Monitoring Scheme for Individual CCP
11.6.2.8 Establish Corrective Actions
11.6.2.9 Verification of HACCP System
11.6.2.10 Build a Documentation System
11.6.2.11 Evaluation of HACCP System
11.7 Establishment Design and Facilities
11.7.1 Facilities/Utilities
11.8 Maintenance and Sanitization
11.8.1 Cleaning and Sanitization
11.8.2 Maintenance
11.9 Training and Management
11.10 Audit Documentation and Record-Keeping
11.11 Complaint´s Procedure and Product Withdrawal Recall
11.11.1 Complaints
11.11.2 Product Withdrawal and Recall
11.12 Self-Inspection
11.13 Laboratory Testing
11.13.1 Sampling
11.13.2 Analysis
11.14 Benefits and Drawbacks of Using GMP in Organizations
11.14.1 Benefits
11.14.2 Drawbacks
11.15 Future Prospects in Functional/Nutraceutical Food Manufacturing
References
12: Effect of Processing on the Functional Potential of Bioactive Components
12.1 Introduction
12.2 Sources of Bioactive Compounds
12.2.1 Phenolic Compounds
12.2.2 Salicylates
12.2.3 Polyphenols
12.2.4 Glucosinolates
12.2.5 Alkaloids
12.2.6 Glycosides
12.2.7 Phenolic Acids
12.2.8 Lignans
12.2.9 Triterpenoids and Terpenes
12.2.10 Tannins
12.2.11 Other Bioactive Compounds
12.3 Health Benefits of Bioactive Compounds
12.4 Effect of Processing on Bioactive Compounds
12.4.1 Minimal Processing
12.4.2 Thermal Processing
12.4.2.1 Blanching, Boiling, and Cooking
12.4.2.2 Pasteurization and Sterilization
12.4.2.3 Extrusion
12.4.2.4 Roasting
12.4.2.5 Baking
12.4.3 Nonthermal Processing
12.4.3.1 High-Pressure Processing (HPP)
12.4.3.2 Pulsed Electric Field
12.4.3.3 Ultrasound
12.4.4 Freezing and Freeze-Drying
12.4.5 Fermentation
12.4.6 Germination
12.4.7 Parboiling and Polishing
12.4.8 Storage
12.5 Change in Bioavailability of the Compounds During Processing
12.6 Sustainable Approach
References
Part III: Role of Bioactive Components in Human Health
13: Role of Bioactive Components in Psychosomatic Disorders
13.1 Introduction
13.1.1 Psychosomatic Disorder
13.2 Theories for Relationship Between ``Psyche´´ and ``Soma´´
13.2.1 Specific Hypothesis
13.2.2 Non-Specific Hypothesis
13.3 Classification of Psychosomatic Disorders
13.4 Epidemiological Evidence for an Association Between Food and Diseases
13.5 Psychosomatic Symptoms and Treatment
13.6 Role of Bioactive Compounds in Prevention of Psychosomatic Disorder
13.7 Conclusion
References
14: Role of Functional Foods in Human Health and Disease Prevention
14.1 Introduction to Functional Foods
14.2 Classification of Functional Foods
14.2.1 Probiotics
14.2.2 Prebiotics
14.2.3 Synbiotics
14.2.4 Phytochemicals
14.3 Importance of Functional Foods
14.4 Nutraceuticals
14.5 List of Functional Foods
14.6 Health Benefits of Functional Foods
14.7 Best Functional Foods for Better Health
14.8 Effects of Functional Foods on Health
14.9 Role of Functional Foods in Prevention from Diseases
14.10 Conclusion
References
15: Functional Foods and Nutraceuticals for Maternal Health
15.1 Introduction
15.1.1 Birth
15.1.2 Adolescence
15.1.3 Young Adults
15.1.4 Child-Bearing Age
15.1.5 Pregnancy
15.1.6 Menopause
15.2 Health Issues During Different Stage of Life of a Female
15.2.1 Nutraceuticals Based on Food Availability
15.2.1.1 Traditional Nutraceuticals
Probiotic Microorganisms
Nutraceutical Enzymes
15.2.1.2 Non-traditional Nutraceutical
15.3 Physiology of Lactation
15.4 Toxicity
15.5 Conclusion
References
16: Importance of Functional Foods in Child Development: A Review
16.1 Introduction
16.2 Functional Foods for Infants and Supplementary Purpose
16.3 Paediatric Probiotics and Prebiotics
16.3.1 Probiotics
16.3.1.1 Acute Infectious Diarrhoea
16.3.1.2 Chronic Inflammatory Bowel Disease
16.3.1.3 Other Conditions
16.3.2 Prebiotics
16.4 Conclusion
References
17: Bioactive Components Having Antimicrobial and Anticancerous Properties: A Review
17.1 Introduction
17.2 Plant-Based Secondary Compounds with Antimicrobial Properties
17.2.1 Alkaloids
17.2.2 Organosulfur Compounds
17.2.3 Phenolic Compounds
17.2.4 Coumarins
17.2.5 Terpenes
17.3 Plant-Based Compounds with Anticancer Features
17.4 Conclusions and the Future Scope
References
18: Role of Functional Foods in Cardiovascular Disease Prevention
18.1 Introduction
18.2 Cardiovascular Diseases
18.2.1 Introduction
18.2.2 Rheumatic Heart Disease
18.2.3 Congenital Heart Disease
18.3 Functional Foods and Cardiovascular Diseases
18.3.1 Cereal and Cereal Products
18.3.2 Role of Pearl Millet in Managing Cardiovascular Diseases
18.3.3 Oats and Heart Health
18.3.4 Serum Lipid Reduction with Quinoa
18.3.4.1 Nutritional Profile of Quinoa
18.3.5 Lipid Level Reduction Through Almonds
18.3.5.1 Beneficial Fibre Content in Almonds
18.3.6 Chia Seeds and Cardiovascular Disorders
18.3.7 Garden Cress Seeds and Heart Health
18.3.7.1 Lowers the Cholesterol Levels
18.3.8 Role of Sesame Seeds-Sesamum Indicum L.-On Cardiovascular Disorders
18.3.8.1 Regulating LDL Cholesterol and Maintaining Heart Health
18.3.9 Effect of Flaxseeds-Linum Usitissimum-On Cardiovascular Disorders
18.3.10 Dates as a Functional Food and its Effect on Cardiovascular Disorders
18.3.10.1 Anti-Inflammatory Impact
18.3.11 Therapeutic Uses of Beet on Heart Health
18.3.11.1 Effect on Decreasing Blood Pressure and Cardiovascular Disease: Beetroot
18.3.12 Role of Pomegranate-Punica Granatum-In Managing Cardiovascular Disorders
18.3.12.1 Pomegranate Peel Helps to Lower Cholesterol Levels
18.3.13 Kiwi-Actinidia Deliciosa-and Cardiovascular Disorders
18.3.13.1 Kiwi Role in Maintenance of Cardiovascular Health
18.3.14 Prebiotics
18.4 Conclusion
References
19: Role of Bioactive Compounds in Hormonal Bioregulation
19.1 Introduction to Bioactive Compounds
19.1.1 Bioactive Food Components from Plant Sources
19.1.2 Bioactive Food Components from Animal Sources
19.1.3 Role of Bioactive Components in Therapeutics
19.2 Hormonal Bioregulation by Bioactive Compounds in Humans
19.2.1 Regulation of Neurotransmitters
19.2.1.1 Effect of Polyphenols on ACh Receptor
19.2.1.2 Polyphenols and GABA-Ergic Signaling
19.2.1.3 Regulation of Dopaminergic Signaling by Carotenoids
19.2.1.4 Regulating Serotonergic Signaling
19.2.2 Impact of Bioactive Compounds on Appetite-Regulatory Hormones
19.2.2.1 Appetite Suppression Via Regulation of Ghrelin and Leptin
19.2.2.2 Significance in Obesity Management
19.2.3 Bioregulation of Metabolically Active Hormones
19.2.3.1 Regulating Insulin Production-Improving Insulin Sensitivity
Glucosinolates
Polyphenols
Saponins
Polyunsaturated Fatty Acids
Carotenoids
19.2.3.2 Polyphenols at Large Amounts Can Interfere with Thyroid Hormone
19.2.4 Regulation of Androgenic Hormones
19.2.4.1 Polyphenols Serve as Ligands of ERs (Estrogen Receptors)
19.2.4.2 Vitamin E for Boosting Fertility Via Gonadotropin Hormones
19.2.4.3 Saponins Improve Sexual Function in Males
19.2.4.4 Hormonal Regulation in Preventing/Reversal of Cancer
19.2.5 Hormonal Regulation by Bioactive Compounds in Prevention of Cancer
19.2.5.1 Impact on Breast/Ovarian/Prostate/Colon Cancer
19.2.5.2 Impact on Thyroid Cancer
19.3 Sustainable Methods for the Production of Bioactive Compounds
19.3.1 Green Technologies
19.3.2 Microwave-Assisted Extraction
19.3.3 Ultrasound-Assisted Extraction
References
20: Bioactive Components for Ocular Health
20.1 Introduction
20.2 Concerns
20.2.1 Vision Impairment
20.2.2 Diabetic Retinopathy
20.2.3 Age-Related Macular Degeneration (AMD)
20.2.4 Cataract
20.2.5 Glaucoma
20.3 Blue Light
20.4 Bioactive Components and Functional Foods
20.5 Market Survey: Products Related to Ocular Health
20.6 Conclusion
References
Part IV: Functional Foods: Emerging and Sustainable Innovative Trends
21: Nutrigenomics Research: A Review
21.1 Introduction
21.2 Nutrient-Sensing Mechanism
21.3 Interference of Human Genome and Nutrients
21.4 Nutritional Epigenetics and Signalling
21.5 Role of Nutrigenomics on Human Health
21.6 Future of Nutrigenomics: Transcriptomics, Proteomics, and Metabolomics?
21.7 Future Prospects
21.8 Conclusion
References
22: Fortification of Bioactive Components for the Development of Functional Foods
22.1 Introduction
22.2 Sources of Natural Bioactive Compounds
22.2.1 Plant Tissues
22.2.2 Microorganisms
22.2.3 Algae and Microalgae
22.3 Fortification of Bioactive Components by Encapsulation Techniques
22.4 Encapsulation Techniques
22.4.1 Spray Drying
22.4.2 Coacervation
22.4.3 Freeze-Drying
22.4.4 Extrusion
22.4.5 Emulsification
22.4.6 Co-crystallisation
22.4.7 Supercritical Fluid Technique
22.5 Conclusion
References
23: Biotechnological Tools for Extraction, Identification, and Detection of Bioactive Compounds
23.1 Introduction
23.2 Extraction Methods of Phytochemicals
23.2.1 Conventional Extraction Techniques
23.2.1.1 Soxhlet Extraction
23.2.1.2 Cold Maceration Method
23.2.1.3 Hydro-Distillation
23.2.2 Nonconventional Extraction Techniques
23.2.2.1 Supercritical Fluid Extraction (SFC)
23.2.2.2 Extraction with Pressurized Liquid
23.2.2.3 Ultrasound-Assisted Extraction (UAE)
23.2.2.4 Microwave-Assisted Extraction
23.3 Identification Tools for Phytochemicals
23.3.1 Thin-Layer Chromatography (TLC)
23.3.2 Contact Bioautography
23.3.3 Direct TLC Bioautography
23.3.4 Agar Overlay Bioautography
23.3.5 High-Performance Liquid Chromatography (HPLC)
23.3.6 Gas Chromatography (GC)
23.3.7 High-Pressure Liquid Chromatography (HPLC)
23.3.8 High-Performance Thin-Layer Chromatography (HPTLC)
23.4 Detection of Bioactive Compounds-Fourier Transform Infrared Spectroscopy (FTIR)
23.4.1 Nuclear Magnetic Resonance (NMR) Spectroscopy
23.4.2 Mass Spectrometry (MS)
23.5 Conclusion
References
24: Strategy and Approaches of Extraction of Natural Bioactive Compounds and Secondary Metabolites from Plant Sources
24.1 Introduction
24.2 Properties of Bioactive Compounds
24.3 Classification of Bioactive Compound
24.3.1 Bioactive Phenolic Compounds
24.3.2 Alkaloids
24.3.3 Flavonoids
24.3.4 Other Bioactive Compounds
24.4 Secondary Metabolites
24.5 Type of Extraction Methods and Their Impact on Bioactive Compounds
24.5.1 Folch Method of Extraction
24.5.2 Bligh and Dyer Method of Extraction
24.5.3 Soxhlet Methods of Extraction
24.5.4 Gas Chromatography Analysis of Extraction
24.5.5 HPTLC High-Performance Thin-Layer Chromatography
24.5.6 Ultrasound-Assisted Extraction Technique
24.5.7 Microwave-Assisted Extraction
24.5.8 Supercritical Fluid Extraction
24.5.9 Pulse Electric Field Extraction
24.5.10 Mechanical Pressing Extraction
24.5.11 Bio-Based or Agrosolvent Extraction
24.5.12 Enzyme-Assisted Extraction
24.6 Conclusion
References
25: Microencapsulation of Bioactive Components for Applications in Food Industry
25.1 Introduction
25.2 Various Types of Bioactive Compounds
25.3 Sources of Bioactive Compounds
25.4 Extraction of Bioactive Compounds
25.4.1 Techniques Used for Phtyo-Extraction
25.4.2 Benefits of Bioactive Compound Extraction Method
25.4.3 Drawbacks of Bioactive Compound Extraction Procedure
25.5 Microencapsulation
25.6 Microencapsulation of Various Bioactive Compounds
25.6.1 Encapsulation of Omega-3 Fatty Acids
25.6.2 Encapsulation of Polyphenols/Flavors
25.6.3 Encapsulation of Vitamins and Minerals
25.6.4 Encapsulation of Enzymes
25.6.5 Encapsulation of Microorganism
25.6.6 Encapsulation of Protein Hydrolysate and Peptide
25.7 Microencapsulation Techniques Used in Food Industry
25.7.1 Controlled Release System
25.7.2 Diffusion Controlled Release System
25.7.3 Application of Microencapsulated Bioactive Compounds in Food Industry
25.7.4 Fortification of Dairy Products by Encapsulated Bioactive Compounds
References
26: Innovative and Sustainable Techniques for the Development of Functional Foods
26.1 Introduction
26.2 Development of Functional Foods
26.2.1 Plant-Based Functional Foods
26.2.1.1 Fruits
26.2.1.2 Vegetables
26.2.1.3 Grains and Legumes
26.2.1.4 Spices
26.2.2 Marine Based
26.2.3 Microbe Based
26.2.4 Encapsulated Functional Foods
26.2.5 Dairy-Based
26.2.6 Edible Functional Packaging System
26.3 Methods to Measure the Biological Activity of Functional Foods
26.4 Sustainable Development of Functional Foods
26.5 Challenges in Testing the Efficacy of Functional Compound Incorporation in Foods Among Consumers and Consumer Purchase Be...
26.6 Conclusion and Future Perspectives
References
27: Novel Bioactive Compounds for Enhancing Micronutrient Bioavailability
27.1 Introduction
27.2 Global Micronutrient Malnutrition and Requirement for Enhancing Bioavailability of Micronutrients
27.3 The Sources of Phytic Acid in Food and Digestibility
27.4 Variation for Phytic Acid in Food Crops
27.5 Approaches for Developing Low Phytic Acid Food Crops with Enhanced Micronutrient Concentration
27.6 Transgenic Approaches
27.7 Marker-Assisted Selection in Development of Low Phytic Acid Genotypes
27.8 Conclusions
References
28: Microgreens: An Emerging and Sustainable Innovative Approach for Functional Properties
28.1 Introduction
28.2 Nutritional Value
28.3 Bioactive Components and Health Benefits of Microgreens
28.3.1 Phytonutrients
28.3.2 Anticancerous
28.3.3 Prevention of Inflammation
28.4 Pathogen Risk
28.5 Marketing
28.5.1 Market Outlet
28.5.2 Microgreen Production
28.6 Microgreen Vs. Sprouts
28.7 Post-Harvest Storage of Microgreens
28.8 Conclusion
28.9 Future Work
References
29: Traditional Food Adjuncts: Sustainable and Healthy Option for Functional Foods
29.1 Introduction
29.2 Food Adjuncts
29.3 Global Scenario of Food Adjuncts
29.4 Classification of Indian Traditional Food Adjuncts
29.5 Nutritional Importance of Food Adjuncts
29.6 Functional Properties of Food Adjuncts
29.6.1 Coconut
29.6.2 Coriander
29.6.3 Mint Leaves
29.6.4 Sesame Seeds
29.6.5 Flaxseeds
29.6.6 Curry Leaves
29.6.7 Peanut
29.6.8 Cumin Seeds
29.6.9 Bengal Gram
29.6.10 Black Gram
29.6.11 Green Chili
29.6.12 Tomatoes
29.6.13 Amla
29.6.14 Mango
29.7 Market Potential of Traditional Food Adjuncts
29.8 Future Scope
29.9 Conclusion
References
30: Functional Fermented Foods
30.1 Functional Foods
30.1.1 Conventional Functional Foods
30.1.2 Modified Functional Foods
30.2 Fermentation
30.3 Fermented Functional Foods
30.3.1 Tempeh
30.3.2 Kimchi
30.3.3 Yoghurt
30.3.4 Kefir
30.3.5 Wine
30.3.6 Cider
30.3.6.1 Cider Making Methods
30.3.7 Sauerkraut
30.3.8 Kombucha
30.3.9 Idli
30.4 Health Benefits of Functional Fermented Foods
30.5 Conclusion
References
31: Extraction and Use of Bioactive Components from Underutilized Horticultural Crops
31.1 Introduction
31.2 Bioactive Compounds Found in Underutilized Horticultural Crops
31.2.1 Drumstick
31.2.2 Gac Fruit
31.2.3 Avocado
31.2.4 Phaleria macrocarpa
31.2.5 Passion Flower/Fruit
31.2.6 Syzygium cumini
31.2.7 Mangosteen
31.2.8 Opuntia
31.2.9 Baobab Fruit
31.2.10 Jujube
31.2.11 Basella
31.2.12 Bael
31.2.13 Wood Apple
31.2.14 Garcinias Fruit
31.2.15 Date Fruit
31.2.16 Bryonopsis laciniosa
31.2.17 Elaeagnus latifolia
31.2.18 Beetroot
31.2.19 Red Cabbage
31.2.20 Turmeric
31.2.21 Indian Gooseberry
31.2.22 Annatto
31.2.23 Blackberry
31.2.24 Blueberry
31.3 Extraction Methods of Bioactive Compounds
31.3.1 Maceration
31.3.2 Solvent Extraction (SE)
31.3.3 Extraction Using Natural Deep Eutectic Solvents (NADES)
31.3.4 Microwave-Assisted Extraction (MAE)
31.3.5 Pressurized Liquid Extraction (PLE)
31.3.6 Aqueous Two-Phase Systems (ATPS)
31.3.7 Enzyme-Assisted Extraction (EAE)
31.3.8 Ultrasound-Assisted Extraction (UAE)
31.3.9 Supercritical Fluid Extraction (SFE)
31.3.10 Pulsed Electric Field-Assisted Extraction (PEFAE)
31.3.11 Combined Methods
31.4 Utilization of Bioactive Components from Horticultural Crops
31.5 Safety and Toxicity Issues Related to Overdose of Bioactive Compounds
References
32: Sustainable Functional Food System: Key to Achieve Sustainable Development Goal 3
32.1 Introduction
32.2 Different Types of Functional Foods and Their Bioactive Compounds
32.2.1 Plant-Derived Functional Foods
32.2.2 Animal-Derived Functional Foods
32.2.3 Microbial Functional Foods
32.2.4 Miscellaneous Functional Foods
32.3 Sustainable Development Goal (SDG)
32.3.1 The Third SDG Mentioned Is Good Health and Well-Being
32.4 Functional Food System: Key to Achieve Sustainable Development Goal 3
32.5 The Role of Food Industry in the Processing of Functional Foods
32.6 Overview of Global Developments in Functional Foods
32.6.1 Bangladesh
32.6.2 India
32.6.3 Indonesia
32.7 Functional Food Security
32.8 Conclusion
References
33: Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food
33.1 Introduction
33.2 Nonthermal Processing Techniques
33.2.1 PEF (Pulse Electric Field)
33.2.2 Application of PEF
33.3 High Hydrostatic Pressure Processing
33.4 Conclusion
References
34: Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct
34.1 Introduction
34.2 Materials and Methods
34.2.1 Materials
34.2.2 Preparation of CLC Powder
34.3 Physicochemical Evaluation of CLC Powder
34.3.1 Proximate Composition
34.3.2 Fatty Acid Profile
34.3.3 Trans-Fat Content
34.3.4 Antioxidant Potential of CLC Powder
34.3.4.1 Preparation of Extract
34.3.4.2 Phytochemical Screening
34.3.4.3 Total Phenolic Content
34.3.4.4 In Vitro Antioxidant Activity of the CLC Powder Extracts
Free Radical Scavenging Activity Using DPPH Method
Free Radical Scavenging Activity Using Hydrogen Peroxide
34.4 Results and Discussion
34.5 Physicochemical and Nutritional Composition of CLC Powder
34.6 Phytochemical Screening of the Ethanolic Extract of CLC Powder
34.7 Total Phenolic Content
34.8 Antioxidant Potential
34.9 Conclusion
References
