A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very latest information emerging in the literature. "Functional Foods and Nutraceuticals: Processing Technologies" consolidates the wealth of information currently available into a single reference to help food engineers better understand and utilize the latest developments and technologies. Providing a sequential study of the key factors in the preparation of functional foods, this book covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products.Individual properties of compounds are examined with regard to their influence on, and suitability of, the method chosen for processing and production.
The chapters emphasize applications of processing and technologies, including high pressure, microencapsulation, and molecular distillation; stability of bioactive components and antioxidative properties during processing and shelf life; improvement of bioavailability; and, mechanisms of antioxidant action with clinical and epidemiological evidences of functionality. Experts from various fields representing five continents bring together the science, technology, and processing expertise needed to accelerate the integration of the latest approaches and innovations into the production processes of tomorrow.
PART I Supercritical Fluid Extraction Technology Supercritical Fluid Technology for Extraction of Bioactive Components, J. Shi, L. S. Kassama, and Y. Kakuda Solubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process, J. Shi and X. Zhou Modeling of Supercritical Fluid Extraction of Bioactives from Plant Materials, H. Sovova Biochemical Reactions in Supercritical Fluids, Z. ? Knez, C. G. Laudani, M. Habulin, M. ? Primozic? PART II Pressurized Low Polarity Water Extraction, Membrane Separation, Distillation and Dehydration Technologies Pressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products, J. E. Cacace and G. Mazza Purification of Orange Peel Oil and Oil Phase by Vacuum Distillation, Mercia de Fatima M. Bettini Dehydration Technologies to Retain Bioactive Components, V. Orsat and G. S. Vijaya Raghavan Membrane Separation Technology in Processing Bioactive Components, A. Kumar PART III Bioprocessing Technology Bioprocessing Technology for Production of Nutraceutical Compounds, T. H. Walker, C. M. Drapcho, and F. Chen Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production, C. M. Drapcho PART IV Preservation and Packaging Technologies Food Pasteurization and Sterilization with High Pressure, A. Bertucco and S. Spilimbergo Microencapsulation and Delivery of Omega-3 Fatty Acids, L. Sanguansri and M. A. Augustin Packaging Technologies of Functional Foods, L. Deschenes PART V Antioxidant Properties and Material Biological Antioxidation Mechanisms: Quenching of Peroxynitrite, A. Kulkarni and H. Etoh Stability of Lycopene During Food Processing, J. Shi, Y. Kakuda, Y. Jiang, and G. Mittal Fruits with High Antioxidant Activity as Functional Foods, S. Y. Wang Index