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E-grāmata: Flavors for Nutraceutical and Functional Foods

Edited by (Institute of Technology, Haramaya University), Edited by (USF, USA)
  • Formāts: 350 pages
  • Sērija : Nutraceuticals
  • Izdošanas datums: 06-Aug-2018
  • Izdevniecība: CRC Press
  • Valoda: eng
  • ISBN-13: 9781351662819
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Flavors for Nutraceutical and Functional FoodsPalielināt
  • Formāts: 350 pages
  • Sērija : Nutraceuticals
  • Izdošanas datums: 06-Aug-2018
  • Izdevniecība: CRC Press
  • Valoda: eng
  • ISBN-13: 9781351662819
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Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products.

The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.
Series Preface ix
Preface xi
Editors xv
Contributors xvii
1 Introduction to Functional Foods and Nutraceuticals 1(32)
M. Selvamuthukumaran
Yashwant V. Pathak
1.1 Introduction
2(1)
1.2 Functional foods
2(2)
1.2.1 The concept of functional foods
2(1)
1.2.2 World market for functional foods
3(1)
1.3 Nutraceuticals
4(2)
1.3.1 The concept of nutraceuticals
4(1)
1.3.2 Market scenario for nutraceuticals
5(1)
1.3.3 Safety aspects of nutraceuticals
6(1)
1.4 Sources of functional foods
6(5)
1.4.1 Grains and cereals
6(6)
1.4.1.1 Wheat
6(1)
1.4.1.2 Oats
7(1)
1.4.1.3 Barley
7(1)
1.4.1.4 Flaxseed
7(2)
1.4.1.5 Psyllium
9(1)
1.4.1.6 Brown rice
9(1)
1.4.1.7 Buckwheat
9(1)
1.4.1.8 Sorghum
10(1)
1.4.1.9 Maize
10(1)
1.4.1.10 Finger millet
10(1)
1.4.1.11 Breakfast cereals
10(1)
1.5 Dairy-based functional foods
11(1)
1.6 Margarine
12(1)
1.7 Prebiotics
12(1)
1.8 Confectionery-based functional foods
12(1)
1.8.1 Cocoa
12(1)
1.8.2 Food bars
12(1)
1.8.3 Chocolate
13(1)
1.9 Beverage-based functional foods
13(1)
1.9.1 Tea
13(1)
1.10 Legume-based functional foods
13(1)
1.10.1 Soybeans
13(1)
1.11 Fruit- and vegetable-based functional foods
14(5)
1.11.1 Garlic
14(1)
1.11.2 Tomatoes
15(1)
1.11.3 Broccoli and other cruciferous vegetables
15(2)
1.11.4 Citrus fruits
17(1)
1.11.5 Cranberries
17(1)
1.11.6 Red wine and grapes
17(1)
1.11.7 Strawberries
18(1)
1.11.8 Figs
18(1)
1.11.9 Cordyceps mushrooms
18(1)
1.11.10 Pumpkin
19(1)
1.12 Animal-Based functional foods
19(3)
1.12.1 Fish
19(2)
1.12.2 Beef
21(1)
1.12.3 Eggs enriched with PUFAs
21(1)
1.13 Conclusion
22(1)
References
22(11)
2 Flavoring of Pediatric Nutritional Supplements and Pediatric Compliance: A Perspective 33(18)
Amit M. Pant
Rupesh V. Chikhale
Pramod B. Khedekar
2.1 Introduction
33(2)
2.2 Child nourishment problems, related diseases, and nutritional supplementation solutions
35(1)
2.3 Nutritional deficiencies that affect infants and children
36(2)
2.3.1 Vitamin D deficiency
36(1)
2.3.2 Iron deficiency
36(1)
2.3.3 Calcium deficiency
37(1)
2.3.4 Vitamin A deficiency
37(1)
2.4 Effect of flavor on supplement intake and consumption in children
38(1)
2.5 Flavoring agents: Types and applications
39(2)
2.6 Regulatory consideration of pediatric flavoring agents
41(3)
2.7 Success stories
44(2)
2.7.1 Advanced demasking of iron supplements
44(1)
2.7.2 Masking the fishy odor and taste of omega 3 fatty acids
45(1)
2.7.3 Masking the taste of calcium and magnesium supplements
45(1)
2.8 Discussion and conclusion
46(2)
References
48(3)
3 Flavors in Probiotics and Prebiotics 51(24)
Deepak Yadav
Kummaripalli Srikanth
Kiran Yadav
3.1 Introduction
51(4)
3.2 Flavors in probiotics and prebiotics
55(1)
3.3 Flavor characteristics of probiotic/prebiotic products
56(9)
3.3.1 Fermented dairy products
56(7)
3.3.1.1 Yogurt
56(2)
3.3.1.2 Ayran
58(1)
3.3.1.3 Kefir
59(2)
3.3.1.4 Kumiss
61(1)
3.3.1.5 Fermented milk drinks
61(2)
3.3.1.6 Miscellaneous dairy-based probiotic beverages
63(1)
3.3.2 Fermented nondairy probiotic beverages
63(2)
3.4 Flavor/aroma defects in probiotics and prebiotics
65(1)
3.5 Testing of flavor/sensory defects
66(2)
3.6 Conclusion
68(1)
References
68(7)
4 Natural Ingredients/Botanical Extracts for the Nutraceutical Industry 75(48)
Rahul Maheshwari
Kaushik N. Kuche
Ashika Advankar
Namrata Soni
Nidhi Raval
Piyoosh A. Sharma
Muktika Tekade
Rakesh Kumar Tekade
4.1 Introduction
76(1)
4.2 The global nutraceutical industry
77(1)
4.3 Nutraceutical markets for plant extracts
77(1)
4.3.1 The European market
77(1)
4.3.2 The U.S. market
78(1)
4.4 Classification of nutraceuticals based on natural sources
78(12)
4.4.1 Plants
78(2)
4.4.2 Minerals
80(2)
4.4.2.1 Iodine
80(1)
4.4.2.2 Iron
81(1)
4.4.2.3 Zinc
81(1)
4.4.2.4 Manganese
82(1)
4.4.3 Microbes
82(2)
4.4.4 Marine
84(6)
4.4.4.1 Carbohydrates
84(4)
4.4.4.2 Proteins
88(1)
4.4.4.3 Peptides
88(1)
4.4.4.4 Fatty acids
88(1)
4.4.4.5 Phenolic compounds and prebiotics
89(1)
4.4.4.6 Enzymes, vitamins, and minerals
89(1)
4.5 Methods for extracting herbal products
90(16)
4.5.1 Maceration
90(1)
4.5.2 Percolation
91(2)
4.5.2.1 Modifications made to the percolation process
92(1)
4.5.2.2 Types of percolators
92(1)
4.5.3 Infusion
93(2)
4.5.4 Decoction
95(1)
4.5.5 Continuous hot extraction
95(2)
4.5.5.1 Description
95(1)
4.5.5.2 Process
96(1)
4.5.5.3 Advantages and disadvantages
97(1)
4.5.6 Aqueous alcoholic extraction
97(1)
4.5.7 Countercurrent extraction
98(1)
4.5.7.1 Applications
98(1)
4.5.8 Distillation
98(3)
4.5.8.1 Types of distillation for extraction
99(2)
4.5.9 Supercritical fluid extraction
101(2)
4.5.9.1 Components
101(2)
4.5.9.2 Applications
103(1)
4.5.10 Microextraction techniques
103(23)
4.5.10.1 Solid-phase microextraction
103(1)
4.5.10.2 Stir bar sportive extraction (SBSE)
104(1)
4.5.10.3 Liquid-phase microextraction
105(1)
4.6 Common plant/herbal extracts and their therapeutic applications
106(1)
4.7 Ongoing clinical trials on natural ingredients/botanical extracts
106(1)
4.8 Future prospects
106(6)
4.9 Acknowledgments
112(1)
References
113(10)
5 Taste-Masking Techniques in Nutraceutical and Functional Food Industry 123(22)
Shankar D. Katekhaye
Bhagyashree Kamble
Ashika Advankar
Neelam Athwale
Abhishek Kulkarni
Ashwini Ghagare
5.1 Introduction
124(2)
5.2 Sensory evaluation strategies for taste masking
126(3)
5.2.1 Insent taste-sensing system
127(1)
5.2.2 α-ASTREE electronic tongue
127(1)
5.2.3 Carbon nanotubule field-effect transistor bioelectronic sensors
128(1)
5.2.4 Biomimetic sensors
128(1)
5.3 Conventional techniques used in taste masking
129(7)
5.3.1 Sweeteners and flavors
129(1)
5.3.1.1 Sweeteners
129(1)
5.3.1.2 Flavorants
130(1)
5.3.2 Salt
130(1)
5.3.3 Bitter blockers
131(1)
5.3.4 Prodrugs
132(1)
5.3.5 Film coating
132(1)
5.3.6 Microencapsulation
133(1)
5.3.7 Ion-exchange resins
134(1)
5.3.8 Complexation
135(1)
5.3.9 Supercritical fluids
135(1)
5.4 Recent technologies
136(2)
5.4.1 Nanohybrid technology
136(1)
5.4.2 Hot-melt extrusion
136(1)
5.4.3 Solvent-free cold extrusion
137(1)
5.4.4 Off-taste masking agents
137(1)
5.4.5 Lipid nanoparticles
137(1)
5.4.6 Porous microspheres
137(1)
5.4.7 Multi-particulate rupture
138(1)
5.5 Patented techniques
138(3)
5.5.1 Microcaps technology®
138(1)
5.5.2 Opadry®
139(1)
5.5.3 FlavoRite®
139(1)
5.5.4 OXPzero®
139(1)
5.5.5 Actimask®
139(1)
5.5.6 Formulcoat®
140(1)
5.5.7 Camouflage®
140(1)
5.5.8 KLEPTOSE®Linecaps
140(1)
5.5.9 Micromask®
140(1)
5.6 Conclusion
141(1)
References
141(4)
6 The Effect of Bitter Components on Sensory Perception of Food and Technology Improvement for Consumer Acceptance 145(22)
Geeta M. Patel
Yashwant Pathak
6.1 Introduction
146(1)
6.2 Types of taste
147(2)
6.2.1 Sweet
147(1)
6.2.2 Sour
147(1)
6.2.3 Salty
147(1)
6.2.4 Bitter
147(1)
6.2.5 Umami
148(1)
6.3 Importance of taste
149(1)
6.4 Aspects of taste perception
149(1)
6.5 Bitter perception
150(3)
6.5.1 A common myth: Bitter is in back, sweet is in front
150(1)
6.5.2 Mechanisms of bitter taste perception
151(1)
6.5.3 Bitter taste perception
152(1)
6.5.4 Bitter taste receptors as potential therapeutic targets
153(1)
6.6 Genetics of sweet and bitter perception
153(2)
6.6.1 Naturally occurring alleles
153(1)
6.6.2 Cross-species comparisons
154(1)
6.6.3 Family and twin studies
154(1)
6.7 Taste perception and behavior
155(1)
6.7.1 Challenges in the population
155(1)
6.7.2 Bitter taste and food rejection
156(1)
6.8 Consumer acceptance of functional foods
156(1)
6.8.1 Socio-demographic determinants
156(1)
6.8.2 Cognitive and attitudinal determinants
157(1)
6.9 Challenges in consumer acceptance and successful marketing of products
157(2)
6.9.1 Role of sensory science in decision making
158(1)
6.9.2 Sensory evaluation and quality of food
159(1)
6.10 Taste improvement technology
159(3)
6.10.1 Taste inhibition
160(1)
6.10.2 Suppression of mixture
160(1)
6.10.3 Masking by encapsulation
161(1)
6.10.4 Using food technology to create new flavors
162(1)
6.10.5 Role of umami in food science
162(1)
6.11 Conclusion
162(1)
References
163(4)
7 Sensory Qualities and Nutraceutical Applications of Flavors of Terpenoid Origin 167(34)
Ana Clara Aprotosoaie
Irina-Iuliana Costache
Anca Miron
7.1 Introduction
167(2)
7.2 Sensory qualities of terpenes
169(5)
7.3 Nutraceutical applications of terpene flavors
174(20)
7.3.1 Citral
180(4)
7.3.1.1 Biological properties of citral
180(4)
7.3.2 Geraniol
184(3)
7.3.2.1 Biological properties of geraniol
184(3)
7.3.3 Menthol
187(19)
7.3.3.1 Biological properties of menthol
189(5)
7.4 Conclusions
194(1)
References
194(7)
8 The Biopsychology of Flavor Perception and Its Application to Nutraceuticals 201(16)
Richard J. Stevenson
8.1 Introduction
201(1)
8.2 Sensory and affective responses to food and drink
202(4)
8.3 Flavor problems with nutraceuticals
206(3)
8.3.1 Taste
206(1)
8.3.2 Smell
207(1)
8.3.3 Somatosensation
208(1)
8.3.3.1 Texture and astringency
208(1)
8.3.3.2 Pungency
208(1)
8.3.4 Appearance
208(1)
8.4 Solutions to flavor-related problems
209(4)
8.4.1 Masking
209(2)
8.4.2 Exposure
211(1)
8.4.3 Expectancy
212(1)
8.5 Conclusions
213(1)
References
214(3)
9 Flavor Nanotechnology: Recent Trends and Applications 217(18)
Komal Parmar
Jayvadan Patel
Navin Sheth
9.1 Introduction
217(5)
9.2 Nanotechnology in flavors
222(1)
9.3 Techniques for nanoencapsulation of flavor components
223(5)
9.3.1 Spray drying
223(1)
9.3.2 Freeze drying
224(1)
9.3.3 Coacervation phase separation
224(1)
9.3.4 Extrusion emulsion
225(1)
9.3.5 Supercritical fluid technology
226(1)
9.3.6 Emulsion method
227(1)
9.3.7 Electrospray
227(1)
9.4 Applications of nanoencapsulation in flavor compounds
228(1)
9.5 Evaluation of flavor products
229(1)
9.6 Conclusion
230(1)
References
230(5)
10 Nanoencapsulation of Flavors: Advantages and Challenges 235(38)
Farhath Khanum
Syeda Juveriya Fathima
N. Ilaiyaraja
T. Anand
Mahanteash M. Patil
Dongzagin Singsit
Gopal Kumar Sharma
10.1 Introduction
236(4)
10.1.1 What is flavor?
236(1)
10.1.2 Production of natural flavoring substances
236(3)
10.1.2.1 Extraction processes
237(1)
10.1.2.2 Distillation process
237(1)
10.1.2.3 Solvent extraction
238(1)
10.1.2.4 Supercritical fluid extraction
238(1)
10.1.2.5 Microwave extraction
238(1)
10.1.2.6 Pressurized liquid extraction
239(1)
10.1.3 Biotechnological production processes
239(1)
10.1.4 Flavor compounds
239(1)
10.2 Perception of flavor
240(2)
10.3 Flavor encapsulation
242(2)
10.3.1 Flavor encapsulation challenges
242(1)
10.3.2 Applications of encapsulation
242(2)
10.4 Methods of nanoencapsulation of flavors
244(14)
10.4.1 Physical/mechanical methods
245(6)
10.4.1.1 Spray drying
245(1)
10.4.1.2 Spray cooling/spray chilling or spray congealing
246(2)
10.4.1.3 Fluid bed spray coating
248(1)
10.4.1.4 Extrusion
248(2)
10.4.1.5 Freeze drying
250(1)
10.4.1.6 Co-crystallization
251(1)
10.4.2 Physicochemical methods
251(5)
10.4.2.1 Coacervation
251(1)
10.4.2.2 Liposome entrapment
252(4)
10.4.3 Chemical methods
256(2)
10.4.3.1 Molecular inclusion
256(2)
10.4.3.2 Interfacial polymerization
258(1)
10.5 Release mechanisms
258(6)
10.5.1 Release rates
260(1)
10.5.2 Controlled flavor release
260(15)
10.5.2.1 Flavor release by diffusion
262(1)
10.5.2.2 Flavor release by degradation
262(1)
10.5.2.3 Flavor release by swelling
262(1)
10.5.2.4 Flavor release by melting
263(1)
10.5.2.5 Stability of encapsulated flavors
263(1)
10.5.2.6 Characterization of nanocapsules
263(1)
10.6 Conclusion
264(1)
References
265(8)
11 Nanoencapsulated Nutraceuticals: Pros and Cons 273(38)
T. Anand
N. Ilaiyaraja
Mahantesh M. Patil
Farhath Khanum
Rakesh Kumar Sharma
11.1 Introduction
274(1)
11.2 Definition of nutraceutical
275(2)
11.2.1 Categories of nutraceuticals
276(1)
11.2.1.1 Dietary supplements
276(1)
11.2.1.2 Functional foods
276(1)
11.2.1.3 Medicinal foods
277(1)
11.2.1.4 Pharmaceuticals
277(1)
11.3 Nutraceutical nomenclature in Canada and the United States
277(1)
11.3.1 Nomenclature in Canada
277(1)
11.3.2 Nomenclature in the United States
277(1)
11.4 International market potential and quality issues
277(1)
11.4.1 Market potential of nutraceuticals
277(1)
11.4.2 Global quality issues
278(1)
11.5 Natural antioxidants
278(2)
11.5.1 Vitamins C and E
278(1)
11.5.2 Polyphenols
279(1)
11.5.3 Quercetin
279(1)
11.6 Nanotechnology in drug delivery systems
280(1)
11.6.1 Advantages of nanotechnology
280(1)
11.6.2 Goals of nanotechnology
280(1)
11.7 Nanoparticle preparation
280(4)
11.8 Nanoencapsulation of bioactive agents/ingredients
284(4)
11.8.1 Encapsulation materials
285(3)
11.8.1.1 Chitosan
285(1)
11.8.1.2 PLGA
286(1)
11.8.1.3 TPP
287(1)
11.8.1.4 Phospholipids
287(1)
11.9 Methods of producing chitosan nanoparticles
288(3)
11.9.1 Coacervation/precipitation
288(1)
11.9.2 Emulsion-droplet coalescence
288(1)
11.9.3 Reverse micelles
289(1)
11.9.4 Ionotropic gelation
290(1)
11.10 Applications of chitosan nanoparticles
291(1)
11.11 Activity of nanoparticles
291(4)
11.11.1 Controlled release of liposomes
292(1)
11.11.2 Antimicrobial activity of nanoemulsions
293(1)
11.11.3 Protein-based nanoencapsulates
294(1)
11.11.4 Polysaccharide-based nanoencapsulates
295(1)
11.11.5 Inorganic-based nanoencapsulates
295(1)
11.12 Characterization of nanoparticles by analytical methods
295(5)
11.12.1 Electron microscopy: Transmission electron microscopy and scanning electron microscopy
296(1)
11.12.2 Dynamic light scattering
296(1)
11.12.3 In-vitro evaluation of nanoparticles
297(2)
11.12.4 Chemical method
299(1)
11.13 Potential health benefits
300(2)
11.13.1 Advantages of nanoencapsulation
300(2)
11.13.1.1 Nanoencapsulation of antioxidants and flavoring agents
300(2)
11.13.1.2 Nanoencapsulation of anti-cancer agents
302(1)
11.14 Disadvantages of nanoencapsulation
302(1)
11.15 Conclusions
303(1)
References
303(8)
Index 311
M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

Yashwant Pathak, PhD, is currently the associate dean for faculty affairs at the newly launched College of Pharmacy, University of South Florida, Tampa, Florida. Pathak earned his MS and PhD degrees in pharmaceutical technology from Nagpur University, Nagpur, India, and EMBA and MS degrees in conflict management from Sullivan University, Louisville, Kentucky. With extensive experience in academia and indus¬try, Pathak has over 120 publications, research papers, abstracts, book chapters, and reviews to his credit. He has presented over 150 presenta¬tions, posters, and lectures worldwide in the field of pharmaceuticals, drug delivery systems, and other related topics.
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