Plant Extracts Applications In The Food Industry
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| Author | : Shabir Ahmad Mir |
| Publisher | : Academic Press |
| Total Pages | : 341 |
| Release | : 2021-12-04 |
| Genre | : Technology & Engineering |
| ISBN | : 0128224932 |
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
| Author | : Charalampos Proestos |
| Publisher | : MDPI |
| Total Pages | : 226 |
| Release | : 2021-01-13 |
| Genre | : Science |
| ISBN | : 3039438514 |
Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.
| Author | : Rajeev Bhat |
| Publisher | : John Wiley & Sons |
| Total Pages | : 661 |
| Release | : 2012-03-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0470655852 |
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
| Author | : Megh R. Goyal |
| Publisher | : CRC Press |
| Total Pages | : 358 |
| Release | : 2023-03-10 |
| Genre | : Technology & Engineering |
| ISBN | : 1000577708 |
This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.
| Author | : Ludy C. Pabón-Baquero |
| Publisher | : |
| Total Pages | : |
| Release | : 2018 |
| Genre | : Health |
| ISBN | : |
Plants have phenolic compounds with antioxidant activity. These compounds are distributed in tissues and cells of plants and their abundance depends on the species, the part of the plant used, maturity stage, light hours, among others. On the other hand, the profile and quantity of phenolic compounds extracted from plant matrices changes depending on the species, cultivar, climate, and other factors. Plant extracts do not present a unique phenolic component, they correspond a mixture and its antioxidant activity will be affected by the concentration of each one and their action depends on this composition. In this chapter, some generalities about the phenolic compounds with antioxidant activity present in plant matrices will be exposed, also the principal methods for their extraction and quantification will be described and this information will be complemented with a review on applications of these compounds in food industry. In that sense, the reader can infer the importance of continue to studying and developing techniques to obtain, extract, and characterize this kind of compounds, also they can identify possible application of them, the most important, they can recognize them as an alternative to replace chemical synthetized antioxidants used in food industry improving the market of natural products.
| Author | : Cristina Delerue Matos |
| Publisher | : Mdpi AG |
| Total Pages | : 208 |
| Release | : 2022-01-25 |
| Genre | : Science |
| ISBN | : 9783036528779 |
Society has recently demonstrated a high level of awareness and responsibility concerning environmental issues. The interest in bioactive compounds extracted from natural sources has increased due to their potential application as active ingredients in several industries, particularly the cosmetic, food, and pharmaceutical industries. Plants are rich sources of phenolic compounds that have been widely studied due to their health-promoting properties, namely antioxidant, anti-carcinogenic, and anti-inflammatory activities, among others. Extraction is usually the limiting analytical step in the yield of bioactive compounds. From a green point of view, many extraction techniques have been employed as potential candidates to replace conventional methods, such as ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), pulsed electric field extraction, and enzyme-assisted extraction. In this Special Issue, we focus our attention on the chemical characterization of plant extracts and their bioactive composition, focusing also on in-vitro cell assays and molecular tools. The issue comprises original research articles, as well as a review, on topics such as phenolic profile, radical scavenging capacity, in vitro cell assays, comet assay, and antimicrobial capacity. We close this Special Issue with a review paper that focuses on the pharmacological activities of quercetin, one of the principal polyphenols. With this, we aim to provide a contemporary overview of the advantages of bioactive compounds extracted from plants.
| Author | : Charalampos Proestos |
| Publisher | : |
| Total Pages | : 226 |
| Release | : 2021 |
| Genre | : |
| ISBN | : 9783039438525 |
Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.
| Author | : Emad Shalaby |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 180 |
| Release | : 2018-07-11 |
| Genre | : Health & Fitness |
| ISBN | : 178923378X |
Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."
| Author | : D. Suresh Kumar |
| Publisher | : CRC Press |
| Total Pages | : 264 |
| Release | : 2015-09-25 |
| Genre | : Health & Fitness |
| ISBN | : 148225364X |
Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction o
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 0 |
| Release | : 2017-07-27 |
| Genre | : Technology & Engineering |
| ISBN | : 9780128115213 |
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds.
