Functional Foods

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods , the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods , the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing Cover Half-Title Page Series Page Title Page Copyright Page Contents Preface 1 Overview of Functional Foods 1.1 Introduction 1.2 Functional Food History and Market 1.2.1 History 1.2.2 Definition of Functional Foods 1.3 Classification of Functional Foods 1.4 Types of Functional Foods 1.4.1 Dairy Based Functional Foods 1.4.2 Cereal Based Functional Foods 1.4.3 Fruits and Vegetables Based Functional Foods 1.4.4 Seafood, Meat and Poultry Based Functional Foods 1.5 Functional Foods and Health Claims 1.6 Conclusion References 2 Prebiotics and Synbiotics in Functional Foods 2.1 Introduction 2.2 Prebiotics 2.3 Prebiotic Dairy Functional Foods 2.4 Synbiotics 2.5 Synbiotic Dairy Functional Foods 2.6 Conclusions Acknowledgements References 3 Cereal-Based Functional Foods 3.1 Introduction 3.2 Structure and Chemical Composition of Cereal Grains 3.2.1 Wheat 3.2.2 Buckwheat 3.2.3 Oat 3.2.4 Barley 3.2.5 Flaxseed 3.2.6 Psyllium 3.2.7 Brown Rice 3.2.8 Other Cereals 3.3 Functional Foods Produced from Cereal Grains 3.3.1 Baked Products and Breakfast Cereals 3.3.2 Multigrain Functional Beverages 3.4 Conclusion References 4 Millet Based Functional Food 4.1 Introduction 4.2 Classification of Millets 4.2.1 Major Millets 4.2.2 Minor Millets 4.3 Nutritional Importance of Major and Minor Millets 4.3.1 Major Millets 4.3.2 Minor Millets 4.4 Grain Structure and Chemical Composition 4.4.1 Sorghum and Millet Grain Structure and Appearance 4.4.1.1 Sorghum 4.4.1.2 Millets 4.4.2 Chemical Composition of Millets 4.5 Functional Compounds Present in Millets 4.5.1 Polyphenols 4.5.2 Flavonoids 4.5.3 Phytate 4.5.4 Xylo-Oligosaccharides 4.5.5 Carotenoid and Tocopherols 4.6 Millet and Sorghum Based Commercial Products 4.7 Millet Based Functional Food Products 4.7.1 Probiotics 4.7.2 Prebiotics 4.7.3 Super Foods 4.8 Health Benefits of Millet Based Functional Food 4.8.1 Diabetes 4.8.2 Cataractogenesis Inhibition 4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production 4.8.4 Antioxidant Activity (AA) 4.8.5 Other Health Beneficial Effects 4.9 Future Aspects 4.10 Challenges 4.11 Conclusions References 5 Dairy Milk Based Functional Foods 5.1 Introduction 5.2 Functional Foods and Regulation 5.3 Functional Dairy Foods 5.3.1 Probiotics 5.3.2 Prebiotics 5.4 Industrial Processing of Functional Dairy Products 5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage 5.5 Conclusions Acknowledgements References 6 Fruits and Vegetable Functional Foods 6.1 Introduction 6.2 Fruit and Vegetable as Functional Ingredients 6.3 Common Functional Compounds in Fruits and Vegetables 6.3.1 Carbohydrates 6.3.2 Protein 6.3.3 Lipid 6.3.4 Vitamins 6.3.5 Polyphenols 6.3.6 Carotenoids 6.3.7 Glucosinolates 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients 6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable 6.5.1 Conventional Oven Drying 6.5.2 Vacuum Drying 6.5.3 Freeze-Drying 6.5.4 Microwave Drying 6.5.5 Osmotic Dehydration 6.5.6 Size Reduction Process 6.5.7 From Fruits and Vegetable to Liquid Ingredients 6.5.8 Spray Drying 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable 6.6.1 Bakery Foods 6.6.2 Pasta Like-Products 6.6.3 Snacks 6.6.4 Beverages 6.7 Fruits and Vegetable By-Products as Functional Ingredients 6.8 Impact of Food Processing on the Biofunctional Properties 6.9 Concluding Remarks and Future Outlooks Acknowledgements References 7 Meat Based Functional Foods 7.1 Introduction 7.2 Meat Role in the Nourishments 7.2.1 Meat Nutrition 7.2.2 Source of Protein 7.2.3 Vitamins and Minerals in Meat 7.3 Types of Meat 7.3.1 Red Meat 7.3.1.1 White Meat 7.3.1.2 Meat as Processed 7.4 Benefits of Consuming Meat 7.5 Concept of Functional Foods 7.6 Creation of Functional Foods Based on Meat 7.6.1 Bioactive Compounds Which are Found in Meat 7.6.2 Methods Designed for Producing Integrated Meat Foods 7.6.3 Reformulation of Products Containing Meat 7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips 7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre 7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism 7.6.7 Improvements in Animal Feed 7.6.8 Meat Reformulation 7.6.9 Design of Meat-Based Foods with Walnuts 7.7 Innovation of Technology for New Dietary Principles 7.8 Conclusion References 8 Seafood Based Functional Foods 8.1 Introduction 8.2 Fish Protein Hydrolysates 8.2.1 Process for Preparing Fish Protein Hydrolysates 8.3 Fish Oil 8.3.1 Oil Refining 8.4 Chitin 8.4.1 Source of Chitin 8.4.2 Extraction of Chitin 8.4.3 Extraction of Chitin Using Biological Process 8.5 Fish Roe 8.5.1 Fish Roe Protein Concentrates 8.6 Gelatine 8.7 Conclusions References 9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties 9.1 Introduction 9.2 Recent Developments on Millet Based Functional Foods 9.3 Millet Nutrition Profile 9.3.1 Carbohydrates 9.3.2 Protein 9.3.3 Lipids 9.3.4 Fibers 9.3.5 Vitamins 9.3.6 Minerals 9.3.7 Anti-Nutritional Factors 9.4 Bioactivities of the Millet Based Functional Foods Compounds 9.5 Biomedicinal and Health Potential of Millet-Based Foods 9.6 Conclusion References 10 Mushroom as a Source of Fungal Based Functional Foods 10.1 Introduction 10.2 Life Cycle of Mushroom 10.3 Different Types of Mushroom Cultivation Process 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies 10.6 Mycelium Physiology 10.7 Mushroom Mycelium Cultivation Status 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies 10.12 Conclusion Abbreviations References 11 Probiotics and Prebiotics as Functional Foods 11.1 Introduction 11.2 Immunity of the Gut and its Connection to Microbes 11.3 An Overview of Functional Foods 11.3.1 Probiotics 11.3.2 Prebiotics 11.4 Critical Evaluations on Probiotics and Prebiotics 11.5 Conclusions References 12 Food Function and Health Benefits of Functional Foods 12.1 Introduction 12.2 Functional Foods Terminology and Definition 12.2.1 Prebiotics, Probiotics, and Synbiotics 12.3 Constituents in Functional Foods 12.3.1 Macronutrients 12.3.2 Micronutrients 12.4 Bioactive Compounds in Functional Foods 12.4.1 Phenolic Compounds 12.4.2 Flavonoids 12.4.3 Alkaloids 12.4.4 Terpenes and Terpenoids 12.4.5 Saponins 12.5 Health Benefits 12.5.1 Diabetes Mellitus 12.5.2 Cancer 12.5.3 Cardiovascular Disease (CVD) 12.6 Sources of Functional Foods 12.6.1 Plant-Based Functional Foods 12.6.2 Animal-Based Functional Foods 12.6.3 Microbial-Derived Functional Foods 12.7 Effect of Processing on Functional Products 12.8 Present Status and Future Aspects 12.9 Conclusion References 13 Double Emulsion for Controlled Delivery of Functional Food Ingredients 13.1 Introduction 13.2 Double Emulsion Formation Mechanism 13.3 Types of Functional Ingredient for Delivery 13.4 Double Emulsion Particle Specification 13.5 Double Emulsion Stability 13.5.1 Physical Stability 13.5.1.1 Gravitation Separation 13.5.1.2 Particle Aggregation 13.5.1.3 Flocculation and Coalescence 13.5.1.4 Ostwald Ripening 13.5.2 Chemical Stability 13.6 Release Characteristics 13.7 Gastrointestinal Properties 13.7.1 Bioavailability and Bioaccessibility 13.7.2 Variations in Delivery Properties 13.8 Conclusion References 14 Use of Biopolymers for Packaging of Functional Foods 14.1 Introduction 14.2 Applications of Biopolymers in Scientific Fields 14.2.1 Nanoscale Processing 14.2.2 Biomedical Applications 14.2.3 Cosmetic Functions 14.2.4 Construction Engineering 14.2.5 Pharmacology 14.3 Food Product Processing 14.3.1 Water Purification 14.3.2 Enzymology 14.3.3 Food Packaging 14.4 Use of Biopolymers for Packaging of Functional Foods 14.4.1 Antioxidant Packaging of Functional Foods 14.4.2 Antimicrobial Packaging 14.5 Biopolymers Used for Processing of Functional Foods 14.5.1 Starch 14.5.2 Poly Lactic Acid (PLA) 14.5.3 Cellulose 14.5.4 Chitosan 14.5.5 Proteins 14.5.6 Carrageenan 14.5.7 Alginate 14.6 Conclusion References 15 Global Concepts and Regulations in Functional Foods 15.1 Introduction 15.2 Regulatory Framework of Functional Foods 15.2.1 Concept 15.2.2 Definition 15.2.3 International Overview on Functional Food Classification 15.2.4 Functional Ingredients of Functional Foods: Nutrients and Bioactive Compounds 15.2.4.1 Regulatory Framework of Functional Ingredients Added to Functional Foods 15.2.5 Nutrition and Health-Related Claims for Functional Foods Around the World 15.2.6 Claims Related to the Absence of a Specific Allergens and/or Substances that can Cause Intolerance in the Human Organism 15.3 Conclusions Acknowledgements References Index Also of Interest "Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library."--Page [4] of cover