Agri-Food Industry Strategies for Healthy Diets and Sustainability : New Challenges in Nutrition and Public Health

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products Cover Agri-Food Industry Strategies for Healthy Diets and Sustainability Copyright Contents List of contributors Preface Acknowledgment Section I: Introduction 1 Nutrition, public health, and sustainability: an overview of current challenges and future perspectives 1.1 Introduction 1.2 Food safety 1.2.1 Traditional methods of food preservation 1.2.1.1 Acidification 1.2.1.2 Thermal processing 1.2.1.3 Concentration by evaporation 1.2.1.4 Dehydration 1.2.1.5 Freeze-drying or lyophilization 1.2.1.6 Refrigeration or chilled storage 1.2.1.7 Freezing 1.2.1.8 Salting, sugaring, curing, and smoking 1.2.1.9 Synthetic preservatives 1.2.1.10 Natural preservatives 1.2.1.11 Packaging 1.2.2 Nonconventional or alternative methods of food preservation 1.2.2.1 Edible coating 1.2.2.2 Novel thermal processes for food preservation 1.2.2.2.1 Microwave and radiofrequency processing 1.2.2.2.2 Ohmic and inductive heating 1.2.2.3 Novel nonthermal food preservation technologies 1.2.2.3.1 Irradiation 1.2.2.3.2 Ultraviolet light 1.2.2.3.3 High-pressure processing 1.2.2.3.4 Pulsed electric fields 1.2.2.3.5 Ultrasound 1.3 Strategies to achieve a healthy diet 1.3.1 Food selection process—food pyramid 1.3.2 Study population trends 1.3.2.1 Bioactive compounds 1.3.2.1.1 Vitamin C 1.3.2.1.2 Carotenoids 1.3.2.1.3 Phenolic compounds 1.3.2.2 Antioxidants and human health 1.3.3 New foods 1.3.3.1 Functional foods 1.3.3.2 Exotic foods 1.4 Conclusion and recommendations Acknowledgment References Further reading 2 Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds 2.1 Introduction 2.2 Literature review of methods 2.3 Dietary recommendations and sources for fruit and vegetable consumption 2.4 Fruits and vegetables as a source of bioactive compounds 2.4.1 The health benefits of consuming fruits and vegetables associated with their bioactive compounds 2.4.2 Apple (Malus × domestica Borkh.) 2.4.3 Berries 2.4.4 Pomegranate 2.4.5 Garlic and onion 2.4.6 Opuntia 2.4.7 Pumpkin 2.4.8 Citruses 2.5 Strategic preservation of nutritive value in processing fruits and vegetables 2.6 Fruit and vegetable by-products as strategic raw materials in the food industry 2.7 Strategies to achieve a healthy and balanced diet 2.8 Conclusion References Section II: Reduction of caloric intake 3 Strategies to reduce lipid consumption 3.1 Introduction 3.2 Lipid intake reduction 3.2.1 Changes in the structural design of food 3.2.2 Use of fat replacers 3.2.3 Inhibition of enzymes responsible for the digestion of sugars and/or fats 3.3 Conclusion Acknowledgment References 4 Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids 4.1 Introduction 4.1.1 Current perspective on healthy nutrition 4.2 Potential of fats in everyday nutrition 4.3 Health implications and recommendation of dietary fat 4.3.1 Fat reduction and fat replacements 4.3.1.1 International prospective and labelling 4.4 Conclusion References 5 Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener 5.1 Introduction 5.2 Sugar and sugar substitutes 5.3 What is stevia? 5.4 Stevia and health benefits 5.5 The nutritive value of stevia 5.5.1 Carbohydrates 5.5.2 Proteins 5.5.3 Fats 5.5.4 Minerals 5.5.5 Vitamins 5.5.6 Bioactive compounds in stevia extracts 5.5.6.1 Diterpene glycosides 5.5.6.2 Polyphenols 5.5.6.3 Carotenoids and chlorophylls 5.5.7 Antioxidant activity 5.6 Toxicological aspect of stevia 5.7 Stevia as sugar replacement for functional foods production 5.8 Conclusion References Further reading Section III: Salt reduction and development of new foods 6 Current and future strategies to reduce salt consumption 6.1 Introduction 6.1.1 Usefulness of salt in food 6.1.2 Strategies to reduce salt consumption 6.1.2.1 Nutritional education 6.1.2.2 Salt reduction at industrial level: processed products and prepared meals 6.1.2.3 Price discount, tax reduction policies in healthy products 6.1.2.4 Restaurants 6.1.2.5 Other salt substitute inorganic salts 6.1.2.6 Use of aromatic herbs and spices 6.1.2.7 Derivatives of amino acids and ribonucleotides 6.1.2.8 Sea plants 6.1.2.9 New technologies for food processing 6.1.2.9.1 High hydrostatic pressures 6.1.2.9.2 Pulsed electric fields 6.1.2.9.3 Ultrasound 6.2 Conclusion Acknowledgments References 7 Edible whey protein films and coatings added with prebiotic ingredients 7.1 Introduction 7.2 Functional foods and prebiotic components 7.3 Whey proteins as an ingredient for edible films 7.4 Prebiotics in edible films or coatings 7.5 Future perspectives References Section IV: Labelling, nutritional education and new strategies 8 Labeling and nutritional education 8.1 Introduction 8.2 Understanding and use of nutrition labels by consumers 8.3 Types of front-of-pack nutritional labels 8.4 Impact of selected front-of-pack nutritional labeling use on consumer healthy choices 8.5 Conclusion References 9 Nutrigenomics and public health 9.1 Introduction 9.2 The molecular bases of nutrigenomics 9.3 Interaction between genes and nutrients and their impact on health References Further reading 10 Nutrition, public health politics and dietary tools 10.1 Nutrition and public health politics 10.2 Dietary tools 10.3 Conclusion References Section V: Sustainability and public health: use of waste and by-products 11 Valorization of waste and by-products from food industries through the use of innovative technologies 11.1 Introduction 11.2 Nutritive and economic potential of food waste 11.3 Technological approaches for food waste valorization 11.3.1 Electrotechnologies 11.3.2 Ultrasound 11.3.3 High hydrostatic pressure and pressurized fluids 11.3.4 Nanotechnology 11.4 Conclusion and future challenges Acknowledgments References Index Back Cover Divided into five sections, __Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health__provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.