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Plant Extracts: Applications in the Food Industry [Minkštas viršelis]

Edited by (Assistant Professor, Department of Food Science and Technology, Government College for Women (Cluster University Srinagar), India), Edited by (Assistant Professor, Gover), Edited by (Associate Professor, School of Engineering, University of Guelph, Canada)
  • Formatas: Paperback / softback, 340 pages, aukštis x plotis: 235x191 mm, weight: 700 g
  • Išleidimo metai: 08-Dec-2021
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128224754
  • ISBN-13: 9780128224755
Kitos knygos pagal šią temą:
Plant Extracts: Applications in the Food IndustryDidesnis paveikslėlis
  • Formatas: Paperback / softback, 340 pages, aukštis x plotis: 235x191 mm, weight: 700 g
  • Išleidimo metai: 08-Dec-2021
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128224754
  • ISBN-13: 9780128224755
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780128224755.html
Raktažodžiai:

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
List of contributors
xi
Chapter 1 Sources of plant extracts
1(22)
Shabir Ahmad Mir
Manzoor Ahmad Shah
Annamalai Manickavasagan
1.1 Introduction
1(1)
1.2 Plant parts used for the preparation of extracts
2(13)
1.2.1 Leaf
2(3)
1.2.2 Fruits and vegetables
5(2)
1.2.3 Peel and skin
7(2)
1.2.4 Seeds
9(3)
1.2.5 Flowers
12(1)
1.2.6 Barks
12(2)
1.2.7 Roots
14(1)
1.3 Conclusion
15(8)
References
16(7)
Chapter 2 Extraction techniques
23(16)
Saqib Farooq
Shabir Ahmad Mir
Manzoor Ahmad Shah
Annamalai Manickavasagan
2.1 Introduction
23(1)
2.2 Extraction methods
24(5)
2.2.1 Maceration
25(1)
2.2.2 Soxhlet extraction method
26(1)
2.2.3 Supercritical carbon dioxide extraction
27(2)
2.3 Microwave-assisted extraction
29(1)
2.4 Pressurized liquid extraction
30(1)
2.5 Ultrasound-assisted extraction
31(2)
2.6 Enzyme-assisted extraction
33(1)
2.7 Pulsed electric field extraction
33(1)
2.8 Conclusion
34(5)
References
34(5)
Chapter 3 Chemistry of plant extracts
39(36)
Havalli Bommegowda Rashmi
Pradeep Singh Negi
3.1 Introduction
39(1)
3.2 Extraction procedures and chemical composition of plant extracts
39(3)
3.3 Classification of bioactive compounds in plant extracts
42(18)
3.3.1 Terpenoids
42(9)
3.3.2 Phenolic compounds
51(7)
3.3.3 Glucosinolates
58(1)
3.3.4 Other phytochemicals
59(1)
3.4 Structure-activity relationship of plant extract
60(6)
3.4.1 Structure-activity relationship of carotenoid
60(1)
3.4.2 Structure-activity relationship of phenolics
60(6)
3.5 Conclusions
66(9)
References
66(9)
Chapter 4 Encapsulation techniques for plant extracts
75(14)
Chagam Koteswara Reddy
Ravindra Kumar Agarwal
Manzoor Ahmad Shah
M. Suriya
4.1 Introduction
75(1)
4.2 Encapsulation
76(1)
4.3 Encapsulation techniques
77(8)
4.3.1 Spray drying
78(1)
4.3.2 Freeze drying
79(1)
4.3.3 Spray chilling and spray cooling
80(1)
4.3.4 Fluidized bed coating
80(1)
4.3.5 Extrusion
81(1)
4.3.6 Emulsion
81(1)
4.3.7 Coacervation
82(1)
4.3.8 Liposomes
83(1)
4.3.9 Molecular inclusion
84(1)
4.4 Conclusions
85(4)
References
85(4)
Chapter 5 Stability of plant extracts
89(38)
Jyoti Nishad
5.1 Introduction
89(1)
5.2 Stability of plant extracts
90(26)
5.2.1 Effect of processing
91(14)
5.2.2 Effect of pH
105(3)
5.2.3 Effect of storage
108(7)
5.2.4 Miscellaneous factors
115(1)
5.3 Improving stability of plant extracts
116(1)
5.4 Conclusion
117(10)
References
118(9)
Chapter 6 Plant extracts as food preservatives
127(16)
Manzoor Ahmad Shah
Shabir Ahmad Mir
6.1 Introduction
127(1)
6.2 Sources
128(1)
6.3 Extraction
128(1)
6.4 Plant extracts as antimicrobials
128(4)
6.5 Plant extracts as antioxidants
132(3)
6.6 Plant extracts as antibrowning agents
135(1)
6.7 Conclusion
136(7)
References
136(7)
Chapter 7 Plant extracts as nutrient enhancers
143(22)
Nirmal Kumar Meena
Kanica Chauhan
Manohar Meghwal
Anju Jayachandran
7.1 Introduction
143(1)
7.2 Plant extracts as sources of vitamins
144(1)
7.3 Plant extracts as sources of minerals
145(2)
7.4 Plant extracts as sources of antioxidants
147(1)
7.5 Plant extracts as sources of polyphenols
148(2)
7.6 Plant extracts as sources of alkaloids
150(4)
7.7 Plant extracts as sources of terpenes
154(1)
7.8 Conclusion
155(10)
References
156(9)
Chapter 8 Plant extracts as flavoring agents
165(22)
Nikitha Modupalli
Lavanya Devraj
Venkatachalapathy Natarajan
8.1 Introduction
165(2)
8.2 Plant extracts used for flavoring
167(1)
8.3 Production of plant-based flavors
168(3)
8.3.1 Flavor extracts in liquid form
169(1)
8.3.2 Flavor extracts in solid form
170(1)
8.4 Advanced technologies to assess the quality of plant-based flavorings
171(1)
8.4.1 Isotopic ratio mass spectrometry
171(1)
8.4.2 Radiocarbon dating
171(1)
8.5 Encapsulation of plant extract flavorings
172(2)
8.6 Application of natural plant-based extracts as flavoring agents in the food industry
174(6)
8.6.1 Beverage industry
174(1)
8.6.2 Savory foods
175(1)
8.6.3 Bakery and confectionary industry
175(1)
8.6.4 Alcoholic beverages
176(4)
8.7 Safety evaluation and legislation for food flavorings
180(1)
8.8 Conclusion
180(7)
References
181(6)
Chapter 9 Plant extracts as coloring agents
187(22)
Nirmal Kumar Meena
Vijay Singh Meena
M. Verma
Subhrajyoti Mishra
9.1 Introduction
187(1)
9.2 Synthetic colors and health impact
188(1)
9.3 Natural food colors
188(1)
9.4 Anthocyanins
189(3)
9.5 Betalains
192(1)
9.6 Carotenoids
193(2)
9.7 Porphyrin pigments (chlorophylls)
195(1)
9.8 Regulatory mechanism for food colors
196(5)
9.9 Challenges with natural colors
201(1)
9.10 Conclusion
201(8)
References
202(7)
Chapter 10 Plant extracts as enzymes
209(16)
Vartika Verma
Gauri Singhal
Sunanda Joshi
Monika Choudhary
Nidhi Srivastava
10.1 Introduction
209(1)
10.2 History of enzyme use in food production
209(1)
10.3 Plant extracts as enzymes
210(9)
10.3.1 Protease
210(3)
10.3.2 Lipases
213(1)
10.3.3 Cellulase
214(1)
10.3.4 Amylase
215(1)
10.3.5 Lipoxygenase
216(1)
10.3.6 Pectinases
217(1)
10.3.7 Peroxidase
218(1)
10.4 Applications of plant enzymes in food industry
219(1)
10.5 Conclusion
219(6)
References
219(6)
Chapter 11 Plant extracts as packaging aids
225(44)
Nazila Oladzadabbasabadi
Abdorreza Mohammadi Nafchi
Fazilah Ariffin
A.A. Karim
11.1 Introduction
225(1)
11.1.1 Smart packaging
225(1)
11.1.2 Plant extract `
226(1)
11.2 Potential plant extract for packaging
226(30)
11.2.1 Antimicrobial activity aids
230(2)
11.2.2 Antioxidant activity aids
232(12)
11.2.3 Biodegradable packaging aids
244(5)
11.2.4 Active packaging aids
249(4)
11.2.5 Intelligent packaging aids
253(3)
11.3 Conclusion and further remarks
256(13)
References
257(12)
Chapter 12 Health benefits of plant extracts
269(26)
Toiba Majeed
Naseer Ahmad Bhat
12.1 Introduction
269(1)
12.2 Plant polyphenolic composition
270(1)
12.3 Health benefits of plant extracts
271(13)
12.3.1 Fruit extracts
275(1)
12.3.2 Leaf extracts
276(2)
12.3.3 Stem and bark extracts
278(2)
12.3.4 Seed extract
280(1)
12.3.5 Flower extracts
281(2)
12.3.6 Roots and tuber extracts
283(1)
12.4 Conclusion
284(11)
References
285(10)
Chapter 13 Opportunities and challenges of plant extracts in food industry
295(14)
V. Geetha Balasubramaniam
Sudha Rani Ramakrishnan
Usha Antony
13.1 Introduction
295(1)
13.2 Opportunities
295(6)
13.2.1 Prebiotics
295(1)
13.2.2 Herbs
296(2)
13.2.3 Spices
298(1)
13.2.4 Whole extracts versus purified components
299(2)
13.3 Challenges
301(8)
13.3.1 Food versus supplements
301(2)
13.3.2 Stability
303(1)
13.3.3 Interactions
304(1)
13.3.4 Toxicity
305(2)
13.3.5 Regulations
307(1)
13.3.6 Economic and ecological costs
308(1)
13.4 Conclusion
309(1)
References 309(8)
Index 317
Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India. Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes. Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.