Functional foods are foods which contain bioactive components,
either from plant or animal sources, which can have health benefits
for the consumer over and above their nutritional value. Foods
which have antioxidant or cancer-combating components are in high
demand from health conscious consumers: much has been made of the
health-giving qualities of fruits and vegetables in particular.
Conversely, foods which have been processed are suffering an image
crisis, with many consumers indiscriminately assuming that any kind
of processing robs food of its 'natural goodness’. To
date, there has been little examination of the actual effects
– whether positive or negative – of various types of
food processing upon functional foods.
This book highlights the effects of food processing on the
active ingredients of a wide range of functional food materials,
with a particular focus on foods of Asian origin. Asian foods,
particularly herbs, are becoming increasingly accepted and demanded
globally, with many Western consumers starting to recognize and
seek out their health-giving properties. This book focuses on the
extraction of ingredients which from materials which in the West
are seen as 'alternative’ – such as flour from soybeans
instead of wheat, or bran and starch from rice – but which
have long histories in Asian cultures. It also highlight the
incorporation of those bioactive compounds in foods and the
enhancement of their bioavailability.
Functional Foods and Dietary Supplements: Processing Effects
and Health Benefits will be required reading for those working
in companies, research institutions and universities that are
active in the areas of food processing and agri-food environment.
Food scientists and engineers will value the new data and research
findings contained in the book, while environmentalists, food
regulatory agencies and other food industry personnel involved in
functional food production or development will find it a very
useful source of information.
Spis treści
List of Contributors vii
Preface ix
I Fundamentals of Functional Food Processing
1 Functional Foods, Nutraceuticals and Probiotics as Functional
Food Components 3
Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad
2 Bioactive Components in Foods 21
Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa
II Major Sources of Functional Foods
3 Processing Effects on Functional Components in Cereals and
Grains 63
Binod K. Yadav and J. Jerish Joyner
4 Tropical Fruits 91
Mandeep Kaur and H.K. Sharma
5 Bioactive Compounds in Meat and their Functions 113
Punchira Vongsawasdi and Athapol Noomhorm
6 Bioactive Materials Derived from Seafood and Seafood
Processing By-products 139
Ratih Pangestuti and Se-Kwon Kim
7 Food Processing By-products as Sources of Functional Foods and
Nutraceuticals 159
Nina Karla M. Alparce and Anil Kumar Anal
8 Functionality of Non-starch Polysaccharides (NSPs) 187
Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong
9 Resistant Starch: Properties, Preparations and Applications in
Functional Foods 227
Taslima Ayesha Aktar Nasrin and Anil Kumar Anal
10 Isoflavones – Extraction and Bioavailability 255
Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal
III Processing Effects on the Functional Components
during Product Development
11 Thermal and Non-thermal Processing of Functional Foods
297
Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad
12 Changes of Properties and Functional Components of Extruded
Foods 325
Vilai Rungsardthong
13 Recent Advances in Applications of Encapsulation Technology
for the Bioprotection of Phytonutrients in Complex Food Systems
363
Alisha Tuladhar and Anil Kumar Anal
14 The Effect of Irradiation on Bioactive Compounds in Plant and
Plant Products 387
Nantarat Na Nakornpanom and Porntip Sirisoontaralak
15 Nanoparticles and Nanoemulsions 405
Anges Teo, Kelvin K.T. Goh and Sung Je Lee
IV Health Benefits and Bioavailability of Functional
Foods
16 Pharmacology and Health Benefits of Bioactive Food Sources
439
Maushmi S. Kumar and Shruti Mishra
17 Potential Cardio-protective Effects of Functional Foods
463
Eman M. Alissa and Gordon A. Ferns
Index 489
O autorze
Athapol Noomhorm is Professor at the Asian Institute of Technology in, Thailand.
Imran Ahmad is affiliated with the Food Engineering and Bioprocess Technology program at the Asian Institute of Technology, Thailand.
Anil K. Anal is, Associate Professor in Food Engineering and Bioprocess Technology & Coordinator of the Food, Agriculture and Bio Systems Cluster at the Asian Institute of Technology, Thailand.
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