Handbook of Food Bioactive Ingredients

Properties and Applications
1. Auflage 2023
ISBN: 978-3-031-28108-2
Verlag: Springer

Buch, Englisch, 1585 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 3042 g

Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders.

Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Jafari, Seid Mahdi

Rashidinejad, Ali

Simal-Gandara, Jesus

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Table of contents:

1.         An overview of different food bioactive ingredients 

Section 1: Phenolic compounds

2.         Hydrobenzoic acids

3.         Hydrocinnamic acids

4.         Flavones

5.         Flavonols

6.         flavanones

7.         Flavanols

8.         Isoflavones

9.         Anthocyanins

10.      Chalcones

11.      Ellagitannins

12.      Gallotannins

13.      Procyanidins

14.      Stilbenes

15.      Lignans 

Section 2: Carotenoids and sterols

16.      Lycopene

17.      ß-Carotene

18.      Lutein

19.      Zeaxanthin

20.      Astaxanthin

21.      Fucoxanthin

22.      Bixin

23.      Crocins

24.      Phytosterols

Section 3: Bioactive peptides

25.      Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans)

26.      Non-marine animal bioactive peptides (dairy, meat, and egg)

27.      Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable)

28.      Microbial bioactive peptides (from bacteria, yeasts, and molds)

Section 4: Essential fatty acids

29.      Fish and marine oils

30.      Plant oils rich in essential fatty acids

Section 5: Essential oils and oleoresins

31.      Monoterpens

32.      Diterpenes

33.      Sequiterpenes

34.      Triterpenes

35.      Tetraterpenoids

36.      Oleoresins

Section 6: Vitamins

37.      Vitamin A

38.      Vitamin D

39.      Vitamin E

40.      Vitamin K

41.      Vitamin C

42.      B vitamins 

Section 7: Minerals

43.      Major minerals

44.      Trace minerals

Section 8: Prebiotics and dietary fibers

45.      Xylooligosaccharides (XOS)

46.      Fructooligosaccharides (FOS)

47.      Inulin Fiber

48.      Galactooligosaccharides (GOS)

49.      Resistant Starch (RS)

50.      Human Milk Oligosaccharides (HMOs)

51.      Isomalto-oligosaccharides (IMOS)

Section 9: Bioactive live organisms

52.      LAB Probiotics

53.      Non-LAB Bacterial Probiotics

54.      Probiotic Yeasts

Über Autor(innen)

Seid Mahdi Jafari is the Scientific Director of the Iberian Agri-Food Center at University of Vigo, Spain. 

Ali Rashidinejad is a Professor at the Riddet Institute, Massey University in New Zealand. 

Jesus Simal-Gandara is a Professor at Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus in Ourense, Spain.