Nutraceutical Applications in Food Processing and Preservation

Erscheinungsjahr 2026
ISBN: 978-0-443-45784-5
Verlag: Elsevier Science

Buch, Englisch, 250 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Nutraceutical Applications in Food Processing and Preservation addresses the urgent need for healthier and safer food processing methods by integrating nutraceuticals as natural alternatives to conventional additives. The book explores the intersection of food science, nutrition, and biotechnology to seek innovative solutions to enhance food safety and nutritional value amid rising consumer health consciousness. The contents encompass an in-depth analysis of food additives and their evolution, a detailed coverage of various nutraceutical types such as phytochemicals and probiotics, and practical applications across beverages, snacks, dairy, bakery, and meat alternatives.

The book also includes case studies that showcase successful nutraceutical substitutions, discussions on regulatory compliance, sustainability, and market trends that affect product development and food safety. By providing regulatory insights, scientific advancements, and consumer trend analyses, this reference fosters the creation of safer, health-promoting food products. It will equip food scientists, technologists, product developers, and academic researchers with actionable knowledge to innovate and improve food processing practices.

Autoren/Hrsg.

Anuradha, M.

S, Balasubramanya

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Nutraceuticals in Food processing
2. Fundamentals of Nutraceuticals: Sources, types and functional roles
3. Overview of Food Additives Used in Processing and Preservation
4. Nutraceutical and Natural food Additives
5. Natural and Nutraceutical preservatives
6. Nutraceutical sweeteners and Nutraceutical benefits
7. Natural Flavors
8. Nutritional and nutraceutical colours
9. Natural gums and gelling agents
10. Acidity regulators sources and benefits
11. Natural emulsifiers
12. Industry-specific applications of food additives and Nutraceutical alternatives
13. Safety and Quality Control of Natural and Nutraceutical Food additives
14. Consumer trends and market insights of Nutraceutical food additives
15. The Future of Nutraceuticals in Food Processing

Über Autor(innen)

S, Balasubramanya
Dr. S. Balasubramanya is a seasoned biotechnologist and industry expert with a strong focus on nutraceutical innovation, herbal technologies, and applied plant sciences. He is currently General Manager at the Association of Biotechnology Led Enterprises (ABLE), where he supports national biotech policy, innovation, and industry partnerships. With over three decades of experience, including leadership roles at Sami Labs Ltd. and Rishi Herbal Technologies, he has driven the development and global commercialization of nutraceutical and herbal products. His academic and policy contributions include co-developing advanced vocational and postgraduate programs in nutraceuticals and food processing. He is also a co-inventor on several patents related to phytochemical enhancement and food functionality, underscoring his commitment to translating science into sustainable health-focused food solutions.

Anuradha, M.
Dr. Maniyam Anuradha is a distinguished academic and innovator in the fields of nutraceuticals and functional food development. With over 30 years of experience spanning research, industry, and education, she currently serves as Principal and Director of R&D at Padmashree Institute of Management and Sciences, Bengaluru. Her extensive work in plant bioactives, nutritional enhancement, and food processing technologies has led to multiple patents and government-funded projects. A former senior scientist at Dr. Reddy’s Laboratories and Sami Labs Ltd., Dr. Anuradha has also pioneered academic programs in nutraceutical and food processing sciences in India. Her contributions have bridged the gap between laboratory innovation and real-world food solutions, making her a recognized leader in the integration of biotechnology and food science.