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Nutraceutical and Functional Food Processing Technology

ISBN: 978-1-118-50497-0
400 pages
December 2014, Wiley-Blackwell
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Description

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing.

Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed.

Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

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Table of Contents

About the IFST Advances in Food Science Book Series xi

List of Contributors xiii

1 Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products 1
Alberta N. A. Aryee and Joyce Irene Boye

1.1 Introduction 1

1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods 2

1.3 Production of Nutraceuticals and Functional Foods 31

1.4 Current Formulation Trends and the Modern Marketplace 44

1.5 Conclusion 52

References 52

2 Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System 65
Meidad Kissinger

2.1 Introduction 65

2.2 Background 66

2.3 Functional Food Footprint – The Case of Tomatoes 69

2.4 Summary 74

References 76

3 Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products 79
Ashutosh Singh and Valérie Orsat

3.1 Introduction 79

3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products 81

3.3 Delivery of Nutraceuticals in Food and Its Limitations 98

3.4 Conclusion 101

References 101

4 Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products 113
George Brian Lockwood

4.1 Introduction 113

4.2 Contents of Single Components in Formulated Products 115

4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition 131

4.4 Bioavailability 135

4.5 Other Indicators of Quality 137

4.6 Possible Contaminants in Nutraceuticals 137

4.7 Safety 138

4.8 Adverse Effects 138

4.9 Drug Interactions 140

4.10 Conclusions 142

References 142

5 Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 151
Zhen Ma and Joyce Irene Boye

5.1 Current Developments and Emerging Trends in Food Emulsion Products 151

5.2 Emerging and Novel Ingredients in Food Emulsion Products 153

5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions 166

5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products 171

5.5 Processing of Salad Dressings and Other Food Emulsion Products 171

6 Processing of Beverages for the Health Food Market Consumer 189
Garima Goel Lal

6.1 Introduction 189

6.2 Consumer Trends in Beverage Consumption and Functional Beverages 190

6.3 Taste Is the Prime Factor in Choosing Food and Beverages 193

6.4 Regulatory Considerations with Respect to Ingredients and Claims 197

6.5 Desired Functional Benefits and Bioactive Ingredients 198

6.6 Health Issues Addressable through Functional Beverages 203

6.7 Beverage Processing Technology 205

6.8 Packaging 206

6.9 Other Marketing Considerations 207

6.10 Conclusion 208

References 208

7 Incorporation of Nutraceutical Ingredients in Baked Goods 211
Mehmet Hayta and Büsra Polat

7.1 Introduction 211

7.2 Bakery Products 212

7.3 Nutraceuticals and Nutraceutical–Incorporated Baked Goods 213

7.4 Conclusion 224

References 225

8 New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 235
Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen

8.1 Introduction 235

8.2 Cereals and Their Food Applications 236

8.3 Novel Technologies in the Processing of Cereal-Based Products 239

8.4 Future Prospects 258

References 259

9 Novel Approaches to Enhance the Functionality of Fermented Foods 269
Emmanuel Y. Anom and Chibuike C. Udenigwe

9.1 Introduction 269

9.2 Starter Culture for Fermented Food Production 270

9.3 Functionality of Fermented Foods 272

9.4 Novel Approaches to Enhancing the Functionality of Fermented Foods 280

9.5 Conclusion 286

References 286

10 Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods 295
Alexandra Dauz and Chang Yong Lee

10.1 Introduction 295

10.2 Thermal Processing 296

10.3 Non-Thermal Processing 299

10.4 Conclusion 302

References 304

11 Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector 307
Kasipathy Kailasapathy

11.1 Introduction: Health Food Sector 307

11.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods 309

11.3 Future Trends and Marketing Perspectives 335

References 336

12 Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets 347
Alberta N. A. Aryee and Joyce Irene Boye

12.1 Introduction 347

12.2 Nutraceuticals and Functional Foods 348

12.3 Health claims 349

12.4 Conclusion 371

References 371

Index 375

 

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Author Information

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).

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