Plant Extracts: Applications in the Food Industry

Plant Extracts: Applications in the Food Industry

Author: Shabir Ahmad Mir

Publisher: Academic Press

Published: 2021-12-04

Total Pages: 341

ISBN-13: 0128224932

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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


Book Synopsis Plant Extracts: Applications in the Food Industry by : Shabir Ahmad Mir

Download or read book Plant Extracts: Applications in the Food Industry written by Shabir Ahmad Mir and published by Academic Press. This book was released on 2021-12-04 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health

Author: Charalampos Proestos

Publisher: MDPI

Published: 2021-01-13

Total Pages: 226

ISBN-13: 3039438514

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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.


Book Synopsis The Benefits of Plant Extracts for Human Health by : Charalampos Proestos

Download or read book The Benefits of Plant Extracts for Human Health written by Charalampos Proestos and published by MDPI. This book was released on 2021-01-13 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Progress in Food Preservation

Progress in Food Preservation

Author: Rajeev Bhat

Publisher: John Wiley & Sons

Published: 2012-03-05

Total Pages: 661

ISBN-13: 0470655852

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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.


Book Synopsis Progress in Food Preservation by : Rajeev Bhat

Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-03-05 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Novel Processing Methods for Plant-Based Health Foods

Novel Processing Methods for Plant-Based Health Foods

Author: Megh R. Goyal

Publisher: CRC Press

Published: 2023-03-10

Total Pages: 358

ISBN-13: 1000577708

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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.


Book Synopsis Novel Processing Methods for Plant-Based Health Foods by : Megh R. Goyal

Download or read book Novel Processing Methods for Plant-Based Health Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Plant Extracts

Plant Extracts

Author: Adriana Giordano

Publisher: Nova Science Publishers

Published: 2013

Total Pages: 0

ISBN-13: 9781624175343

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In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in nutrition and health; the potential health benefits and applications of the agave species; herbal medicinal plants used in the treatment of diabetes in Africa; phenolic compounds extracted from medicinal plants as an alternative for cancer prevention and treatment; using the antifeedant and repellent effects of plant extracts in the protection of plants and human health; essential oils and extracts of medicinal plants in the control of diseases in plants; herbal therapies for dermatological disorders; polyphenols as a source of antimicrobial agents against human pathogens; and new trends in plant extract use for food-borne pathogenic bacterial control.


Book Synopsis Plant Extracts by : Adriana Giordano

Download or read book Plant Extracts written by Adriana Giordano and published by Nova Science Publishers. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in nutrition and health; the potential health benefits and applications of the agave species; herbal medicinal plants used in the treatment of diabetes in Africa; phenolic compounds extracted from medicinal plants as an alternative for cancer prevention and treatment; using the antifeedant and repellent effects of plant extracts in the protection of plants and human health; essential oils and extracts of medicinal plants in the control of diseases in plants; herbal therapies for dermatological disorders; polyphenols as a source of antimicrobial agents against human pathogens; and new trends in plant extract use for food-borne pathogenic bacterial control.

Plant Extracts

Plant Extracts

Author: Cristina Delerue Matos

Publisher: Mdpi AG

Published: 2022-01-25

Total Pages: 208

ISBN-13: 9783036528779

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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.


Book Synopsis Plant Extracts by : Cristina Delerue Matos

Download or read book Plant Extracts written by Cristina Delerue Matos and published by Mdpi AG. This book was released on 2022-01-25 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Bioactive Extraction and Application in Food and Nutraceutical Industries

Bioactive Extraction and Application in Food and Nutraceutical Industries

Author: Tanmay Sarkar

Publisher: Springer Nature

Published: 2024-01-13

Total Pages: 480

ISBN-13: 1071636014

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This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.


Book Synopsis Bioactive Extraction and Application in Food and Nutraceutical Industries by : Tanmay Sarkar

Download or read book Bioactive Extraction and Application in Food and Nutraceutical Industries written by Tanmay Sarkar and published by Springer Nature. This book was released on 2024-01-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Handbook of Plant Food Phytochemicals

Handbook of Plant Food Phytochemicals

Author: Brijesh K. Tiwari

Publisher: John Wiley & Sons

Published: 2013-01-02

Total Pages: 510

ISBN-13: 1118464680

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Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.


Book Synopsis Handbook of Plant Food Phytochemicals by : Brijesh K. Tiwari

Download or read book Handbook of Plant Food Phytochemicals written by Brijesh K. Tiwari and published by John Wiley & Sons. This book was released on 2013-01-02 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health

Author: Charalampos Proestos

Publisher:

Published: 2021

Total Pages: 226

ISBN-13: 9783039438525

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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.


Book Synopsis The Benefits of Plant Extracts for Human Health by : Charalampos Proestos

Download or read book The Benefits of Plant Extracts for Human Health written by Charalampos Proestos and published by . This book was released on 2021 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications

Author: Emad Shalaby

Publisher: BoD – Books on Demand

Published: 2018-07-11

Total Pages: 180

ISBN-13: 178923378X

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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."


Book Synopsis Antioxidants in Foods and Its Applications by : Emad Shalaby

Download or read book Antioxidants in Foods and Its Applications written by Emad Shalaby and published by BoD – Books on Demand. This book was released on 2018-07-11 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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."