Plant-Based Bioactive Compounds and Food Ingredients
Encapsulation, Functional, and Safety Aspects
Junaid Ahmad Malik, Megh R. Goyal, Ritesh B. Watharkar, Preeti Birwal
AAP, CRC Press (Taylor & Francis Group)
© Year :
$189.95 US | £147.00
About the Book
This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases.
Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety.
This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues.
Table of Contents
PART I: ENCAPSULATION TECHNOLOGIES
1. Role of Nanoliposomes for Encapsulation of Natural Foods
Bharti Sharma, Dipendra Kumar Mahato, and Arvind Kumar
2. Encapsulation Methods for Bioactive Compounds from Spent Coffee Grounds
Cintia Da Silva Araújo, Leandro Levate Macedo, and Wallaf Costa Vimercati
PART II: FUNCTIONAL ASPECTS OF PLANT-BASED FOODS
3. Principles of Extrusion Technology: Development of Plant-Based Functional and Engineered Foods
Aryasree Sukumar and K. A. Athmaselvi
4. Functional Aspects of Plant-Based Food Products
Sanika Bhokarikar and K. A. Athmaselvi
5. Functional Aspects of Foods Fortified with Omega-3 Fatty Acids
Pandule Vishal Shrirang and Monika Sharma
6. Assessment of Omega-3 Fatty Acids as a Functional Component in Food Products
7. Role of Nutraceutical-Based Functional Foods in Human Health
8. Potential of Bdellium Tree (Commiphora wightii) for Nutraceuticals
Anupam Jaiswal, Megha Verma, Shreya Chitnavis, Stuti Pandey, Raksha Agrawal, Kamal Shah, Durgesh Nandini Chauhan, and Nagendra Singh Chauhan
PART III: HEALTH BENEFITS OF PLANT-BASED FOODS
9. Bioactive Compounds and Phytonutrients from Cereals
Swati Sethi, Lovejot Kaur, Prerna Nath, and Deep N. Yadav
10. Health Benefits of Phytochemicals in Hot Pepper (Capsicum annuum L.)
Anup Kumar Sarkar and Sanjoy Sadhukhan
11. Health Benefits of Bioactive Compounds and Nutrients in Coffee Silverskin
Wallaf Costa Vimercati, Leandro Levate Macedo, and Cintia Da Silva Araujo
12. Spice Bioactive Compounds versus Lifestyle Disorders
Uma Maheshwari Srinivasa and Madeneni Madhava Naidu
13. Health Benefits of Oregano Extract
Anupam Jaiswal, Megha Verma, Stuti Pandey, Shreya Chitnavis, Rekha Pathak, Kamal Shah, Durgesh Nandini Chauhan, and Nagendra Singh Chauhan
PART IV: SAFETY ASPECTS OF FUNCTIONAL AND NATURAL FOODS
14. Safety Aspects of Functional Foods in the Industry: An Overview
Rubeka Idrishi and Sameer Ahmad
15. Safety Aspects and Role of Functional and Nutraceutical Foods
16. Safety Aspects of Nanomaterials in Natural Foods
Farhana Mehraj Allai, Khalid Gul, Z. R. Azaz Ahmad Azad, Insha Zahoor, Sadaf Nazir, and Arshied Manzoor
17. Safety and Quality Aspects of Foods: Monitoring Methods
Ramandeep Kaur, Maninder Kaur, and Ramandeep Singh Sidhu
About the Authors/Editors
Junaid Ahmad Malik, PhD
Lecturer, Department of Zoology, Government Degree College, Bijbehara, Kashmir (J&K), India
Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. He has more than eight years of research experience. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published 21 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia and has more than 20 conference papers to his credit. He is a life member of the Society for Bioinformatics and Biological Sciences.
Megh R. Goyal, PhD
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Ritesh B. Watharkar, PhD
Assistant Professor, College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune, Maharashtra, India
Ritesh Balaso Watharkar, PhD, is currently affiliated with the College of Management, Agri and Food Business Management, MIT-ADT University, Loni Kalbhor, Pune,Maharashtra, India. He was formerly Assistant Professor in the Department of Food Processing Technology at Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, India. He has worked as a Senior Visiting Scholar under a UNESCO Great Wall China Fellowship Programme and as Assistant Professor at K. K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He has published several journal articles in reputed journals and has attended more than 10 national and international conferences. He also published several popular articles. He is a life member of Association of Food Scientist and Technologist, India.
Preeti Birwal, PhD
Scientist (Processing and Food Engineering), Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
Preeti Birwal, PhD, is working as a Scientist (processing and food engineering) in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, Ludhiana, Punjab, India. She is currently working in the area of nonthermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. She has served at Jain Deemed to be University, Bangalore, as a member of the board of examiners and placements. She has participated at several national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology in training sponsored by the directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. Dr. Birwal has published research papers, an edited book, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She is advising several MTech scholars in food technology and has successfully guided five postgraduate students for their dissertation work. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer of several journals. Dr. Birwal has been named outstanding reviewer of the month by the online journal Current Research in Nutrition and Food Science. She has successfully completed AUTOCAD 2D & 3D certification. She is a life member of IDEA. She graduated with a degree in Dairy Technology from ICAR-National Dairy Research Institute, Karnal, India; a master’s degree in Food Process Engineering and Management from NIFTEM, Haryana; and PhD (Dairy Engineering) from ICAR-NDRI, Bangalore, India. She has received several fellowships from MHRD, Nestle India, GATE, and UGC-RGNF.