Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.
- Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies
- Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques
- Features case studies to illustrate practical applications and commercialization
Section 1: Introduction and Processing technologies
1. Introduction to Functional Foods and Nutraceuticals
2. Extraction and purification of Nutraceuticals
3. Application of Membrane in functional food and nutraceutical industries
4. Functional food: Opportunities for New product development
5. Functional dairy food products
Section 2: Delivery of nutraceuticals: Application in functional food
6. Nanoparticulate delivery system
7. Liposome based delivery of Nutraceuticals
8. Encapsulated bioactive compounds in functional food
9. Delivery of Nutraceuticals through 3D food printing
10. Electrospining and Electrospraying technologies for Nutraceutical delivery systems
11. Fast dissolving films-Delivery of nutraceuticals
12. Colon specific delivery of nutraceuticals
13. Innovative functional foods
14. Pharmacokinetics and bioavailability of nutraceuticals
Section 3: Functional food and Nutraceuticals for disease and disorders
15. Cardiovascular disease
16. Gastrointestinal disorders
17. Obesity and Diabetes
18. Nutraceuticals and functional food in cancer prevention and treatment
19. Nutraceuticals in sports medicine
20. Nutrigenetic, Nutrigenomic, and Nutriepigenetic Approaches for Precision Nutrition
Section 4: Safety, tolerability and regulatory aspects of functional foods and nutraceuticals
21. Current and future trends in functional Foods and Nutraceuticals: Market scenario
22. Safety and efficacy of nutraceuticals
23. Legislation of functional foods and nutraceuticals
24. Regulations on Functional foods and Nutraceuticals
Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.
Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelors and masters theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.
He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ICAR Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences 2019, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.
Dr. S. Parthasarathi is presently a Research officer at Riddet Institute, Massey University, New Zealand. He received his PhD from CSIR-Central Food Technological Research Institute, Mysore, India. His research interests include nano- and microencapsulation of food bioactive compounds, and fabrication of dynamic in vitro digestion models. He edited a book with Dr. C. Anandharamakrishnan on Food Nanotechnology and published 10 book chapters and 18 research manuscripts in peer-reviewed journals.
