Nutraceutical And Functional Food Processing Technology

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing.

Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally-friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed.

Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.



Contents:

About the IFST Advances in Food Science Book Series xi

List of Contributors xiii

1 Current and Emerging Trends in the Formulation andManufacture of Nutraceuticals and Functional Food Products1 Alberta N. A. Aryee and Joyce Irene Boye 1.1 Introduction 1

1.2 Overview, Classification, and Benefits of Nutraceuticals andFunctional Foods 2

1.3 Production of Nutraceuticals and Functional Foods 31

1.4 Current Formulation Trends and the Modern Marketplace 44

1.5 Conclusion 52

References 52

2 Functional and Sustainable Food BiophysicalImplications of a Healthy Food System 65 Meidad Kissinger

2.1 Introduction 65

2.2 Background 66

2.3 Functional Food Footprint The Case of Tomatoes69

2.4 Summary 74

References 76

3 Key Considerations in the Selection of Ingredients andProcessing Technologies for Functional Foods and NutraceuticalProducts 79 Ashutosh Singh and Valerie Orsat

3.1 Introduction 79 3.2 Processing Technologies for Functional Food BioactiveComponents and Nutraceutical Products 81

3.3 Delivery of Nutraceuticals in Food and Its Limitations98

3.4 Conclusion 101

References 101

4 Quality Evaluation and Safety of Commercially AvailableNutraceutical and Formulated Products 113 George Brian Lockwood

4.1 Introduction 113

4.2 Contents of Single Components in Formulated Products 115

4.3 Contents of Active Constituents of Ranges of Nutraceuticalsof Complex Composition 131

4.4 Bioavailability 135

4.5 Other Indicators of Quality 137

4.6 Possible Contaminants in Nutraceuticals 137

4.7 Safety 138

4.8 Adverse Effects 138

4.9 Drug Interactions 140

4.10 Conclusions 142

References 142

5 Novel Health Ingredients and Their Applications in SaladDressings and Other Food Emulsions 151 Zhen Ma and Joyce Irene Boye

5.1 Current Developments and Emerging Trends in Food EmulsionProducts 151

5.2 Emerging and Novel Ingredients in Food Emulsion Products153

5.3 Factors Influencing Physical Characteristics of SaladDressings and Other Food Emulsions 166

5.4 Novel Food Regulations of Salad Dressing and MayonnaiseProducts 171

5.5 Processing of Salad Dressings and Other Food EmulsionProducts 171

6 Processing of Beverages for the Health Food Market Consumer189 Garima Goel Lal

6.1 Introduction 189

6.2 Consumer Trends in Beverage Consumption and FunctionalBeverages 190

6.3 Taste Is the Prime Factor in Choosing Food and Beverages193

6.4 Regulatory Considerations with Respect to Ingredients andClaims 197

6.5 Desired Functional Benefits and Bioactive Ingredients198

6.6 Health Issues Addressable through Functional Beverages203

6.7 Beverage Processing Technology 205

6.8 Packaging 206

6.9 Other Marketing Considerations 207

6.10 Conclusion 208

References 208

7 Incorporation of Nutraceutical Ingredients in Baked Goods211 Mehmet Hayta and Busra Polat

7.1 Introduction 211

7.2 Bakery Products 212

7.3 Nutraceuticals and Nutraceutical Incorporated BakedGoods 213

7.4 Conclusion 224 References 225 8 New Technologies in the Processing of Functional andNutraceutical Cereals and Extruded Products 235 Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen

8.1 Introduction 235

8.2 Cereals and Their Food Applications 236

8.3 Novel Technologies in the Processing of Cereal-BasedProducts 239

8.4 Future Prospects 258

References 259

9 Novel Approaches to Enhance the Functionality of FermentedFoods 269 Emmanuel Y. Anom and Chibuike C. Udenigwe

9.1 Introduction 269

9.2 Starter Culture for Fermented Food Production 270

9.3 Functionality of Fermented Foods 272

9.4 Novel Approaches to Enhancing the Functionality of FermentedFoods 280

9.5 Conclusion 286

References 286

10 Impact of Processing on the Bioactivity of Functional andNutraceutical Ingredients in Foods 295 Alexandra Dauz and Chang Yong Lee

10.1 Introduction 295

10.2 Thermal Processing 296

10.3 Non-Thermal Processing 299

10.4 Conclusion 302

References 304

11 Encapsulation and Controlled Release Techniques forAdministration and Delivery of Bioactive Components in the HealthFood Sector 307 Kasipathy Kailasapathy

11.1 Introduction: Health Food Sector 307

11.2 Microencapsulation Technologies Applicable to BioactiveFunctional Ingredients and Foods 309

11.3 Future Trends and Marketing Perspectives 335

References 336

12 Role and Importance of Health Claims in the Nutraceuticaland Functional Food Markets 347 Alberta N. A. Aryee and Joyce Irene Boye

12.1 Introduction 347

12.2 Nutraceuticals and Functional Foods 348

12.3 Health claims 349

12.4 Conclusion 371

References 371

Index 375

Author Biography:

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).