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Water Extraction Of Bioactive Compounds

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Water Extraction of Bioactive Compounds

Water Extraction of Bioactive Compounds Book
Author : Herminia Dominguez,Maria Jesus Gonzalez Munoz
Publisher : Elsevier
Release : 2017-09-20
ISBN : 0128096152
Language : En, Es, Fr & De

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Book Description :

Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery and development of drugs from natural sources. The discovery and extraction of bioactive plant compounds from natural sources is of growing interest to drug developers, adding greater fuel to a simultaneous search for efficient, green technologies to support this. Particularly promising are aqueous based methods, as water is a cheap, safe and abundant solvent. The book is a detailed guide to the fundamental concepts and necessary equipment needed to successfully undertake such processes, supported by application examples and highlighting the most influential variables. Part 1 begins with a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals, the need for standardization and a move toward more rational and greener techniques in the field, the development of plant-based extraction processes and pretreatments for the efficient extraction. Part 2 then reviews a broad range of available techniques, including sections on conventional hot water extraction and pressurized hot water extraction in a range of settings. Intensified processes are then discussed in detail, including sections on microwave-assisted processes, ultrasound-assisted processes and enzyme assisted extraction. Covers the theoretical background and range of techniques available to researchers, helping them to select the most appropriate extraction method for their needs Presents up-to-date and cutting edge applications by international experts Highlights current use and future potential for industrial scale applications Offers a thorough introduction to plants as sources of drugs, highlighting strategies for the discovery of novel bioactive constituents of botanicals

Biotechnology of Bioactive Compounds

Biotechnology of Bioactive Compounds Book
Author : Vijai Kumar Gupta,Maria G. Tuohy,Anthonia O'Donovan,Mohtashim Lohani
Publisher : John Wiley & Sons
Release : 2015-04-20
ISBN : 1118733495
Language : En, Es, Fr & De

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Book Description :

Bioactive compounds play a central role in high-value product development in the chemical industry. Bioactive compounds have been identified from diverse sources and their therapeutic benefits, nutritional value and protective effects in human and animal healthcare have underpinned their application as pharmaceuticals and functional food ingredients. The orderly study of biologically active products and the exploration of potential biological activities of these secondary metabolites, including their clinical applications, standardization, quality control, mode of action and potential biomolecular interactions, has emerged as one of the most exciting developments in modern natural medicine. Biotechnology of Bioactive Compounds describes the current stage of knowledge on the production of bioactive compounds from microbial, algal and vegetable sources. In addition, the molecular approach for screening bioactive compounds is also discussed, as well as examples of applications of these compounds on human health. The first half of the book comprises information on diverse sources of bioactive compounds, ranging from microorganisms and algae to plants and dietary foods. The second half of the book reviews synthetic approaches, as well as selected bioactivities and biotechnological and biomedical potential. The bioactive compounds profiled include compounds such as C-phycocyanins, glycosides, phytosterols and natural steroids. An overview of the usage of bioactive compounds as antioxidants and anti-inflammatory agents, anti-allergic compounds and in stem cell research is also presented, along with an overview of the medicinal applications of plant-derived compounds. Biotechnology of Bioactive Compounds will be an informative text for undergraduate and graduate students of bio-medicinal chemistry who are keen to explore the potential of bioactive natural products. It also provides useful information for scientists working in various research fields where natural products have a primary role.

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals Book
Author : Herminia Dominguez
Publisher : Elsevier
Release : 2013-09-30
ISBN : 0857098683
Language : En, Es, Fr & De

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Book Description :

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries

Microwave assisted Extraction for Bioactive Compounds

Microwave assisted Extraction for Bioactive Compounds Book
Author : Farid Chemat,Giancarlo Cravotto
Publisher : Springer Science & Business Media
Release : 2012-12-12
ISBN : 1461448301
Language : En, Es, Fr & De

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Book Description :

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.

Recovery of Bioactive Compounds from K nuka Leaves Using Subcritical Water Extraction

Recovery of Bioactive Compounds from K  nuka Leaves Using Subcritical Water Extraction Book
Author : Sinemobong Essien
Publisher : Unknown
Release : 2020
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Plant materials are increasingly exploited to isolate and purify their natural bioactive compounds. Reasons for this attention in recent times include, but are not limited to, the increasing antibiotic resistance by microorganisms, the growing concerns about side-effects from drugs of synthetic origin, and the increasing attention to preserving environmental resources through waste recovery. Kānuka is a native New Zealand medicinal tree valued for its role in rongoa Māori. The literature attests to kānuka products possessing properties which are beneficial to the medical, food, nutraceutical, and cosmetic industries. However, bioactivity-guided studies on kānuka are scanty in comparison to studies on other plants like mānuka. In light of this, the possibility of recovering bioactive extracts from kānuka leaves in the form of liquid extracts was investigated in this present study, as a means to increase the value potential of the plant. The growing demand from consumers for natural products and sustainable processes from the government has given rise to many green extraction techniques. The desired recovery techniques must be of high efficiency, eco-friendly and cost-effective. Although traditional extraction methods are convenient and may be relatively lower in cost, because of their drawbacks regarding toxicity, process duration, and the likes, alternatives are being sought. There are multiple types of separation technologies proposed in the literature for the recovery of value-added products from plants, but the focus of this research project is on subcritical water extraction, for several reasons mentioned throughout this report. Subcritical water extraction (also known as pressurised hot water extraction, superheated water extraction, or ASE with water as an extractant) appears to be a feasible alternative to conventional solvent extraction for recovering polyphenols from plant matrices. This is based on the fact that the dielectric constant (also known as relative permittivity) of water varies with temperature. The prominent and pertinent attractive features are discussed in chapter 3. An extensive body of publication deals with subcritical water extraction of bioactive compounds from food and non-food sources. However, this method has not been applied in the recovery of bioactive compounds from kānuka. In this research project, using subcritical water extraction to obtain bioactive extracts from kānuka leaves was investigated. Different operating conditions of temperature, solid-to-solvent ratio, and extraction time were tested to validate our hypothesis and select optimum extraction conditions. A hydrogen bond donor and acceptor interaction analysis was performed for a visual examination and a better understanding of the interaction of subcritical water and the target component (chapter 4). This was achieved through both -profile and -potential using COSMO-RS. Since this is the first report on this topic, phytochemical analyses and biological screenings were conducted to quantify and qualify the isolated bioactive components in the extract. These analyses were achieved via a variety of established spectroscopic and chromatographic techniques. Following this, a techno-economic and environmental impact assessment under those optimised conditions were conducted to check the economic feasibility of upscaling the process from lab-scale to industrial level. Another novelty in the research was the evaluation of the technology readiness level for subcritical water extraction. This aspect of research has not yet been recorded in the literature, even with the growing awareness in this technology. For all levels of investigations, the subcritical water extraction process was compared with conventional solvent extraction with ethanol. The findings from this research have proven that not only do water-based extracts of kānuka truly possess beneficial properties but also that, subcritical water extraction is more efficient than conventional ethanol extraction for recovering this high-value, bioactive kānuka extract. First, the phytochemical properties of extracts from subcritical water extraction were higher than those of ethanol extraction (over fortyfold higher), and this was achieved in a much shorter time without using an organic solvent. Next, the inhibition capacity of subcritical water extracts was significantly higher than the inhibition capacity of ethanol extracts and the minimum inhibition concentration of 50%, indicating a potent antioxidant activity from the subcritical water extracts. Similarly, potent antimicrobial and cytotoxic activities were exhibited by subcritical water extracts during the biological screening studies. The extract profiling also revealed a higher yield of selected polyphenols in the kānuka extracts obtained at optimum conditions of subcritical water extraction compared to those from ethanol extraction, also at optimum conditions. Close examination of the results showed that the operating conditions had significant effects on extraction efficiency; these findings are discussed in detail within this thesis. The study has proven that vast untapped potentials abound in kānuka to produce high-value products. With the outcome of this research, the composition and bioactivity of kānuka leaf extract were better understood thus, can promote further studies of this indigenous plant and consequently, add value to and diversify the applications and products of the native New Zealand tree beyond current practices. More so, the potential of using subcritical water extraction to produce high-quality plant extracts from kānuka leaves has been confirmed and is supported by New Zealand’s global reputation of being pure and green and a source of quality produce. Finally, new income streams will be created, thereby increasing its value-added potential and contributing to Vision Mātauranga.

Subcritical Water Extraction

Subcritical Water Extraction Book
Author : Özkaynak Kanmaz Evrim
Publisher : LAP Lambert Academic Publishing
Release : 2014
ISBN : 9783659510175
Language : En, Es, Fr & De

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Book Description :

Since plant derived bioactive compounds have been attributed a variety of health-promoting effects, the extraction of these compounds from plant material has become an important industrial process. Nowadays, green extraction process such as subcritical water extraction, which provides higher selectivities, low cost and shorter extraction times, is very popular. Pressurized liquid extractor (PLE, Dionex trade name accelerated solvent extractor-ASE) technology has also been used for subcritical water extraction of bioactive compounds from various plant materials as well as laboratory-built apparatus. Flaxseed is the richest source of secoisolariciresinol diglucoside (SDG) lignan and also other phenolics which have phytoestrogenic, anticarcinogenic, antioxidative and cardioprotective effects. This book, therefore, includes extraction of phenolic compounds from flaxseed (Linum usitatissimum L.) meal sticks with subcritical water using ASE. Also, useful informations about ASE and validation study of SDG lignan analysis in HPLC-MS/MS are illustrated in this book.

Handbook of Algal Technologies and Phytochemicals

Handbook of Algal Technologies and Phytochemicals Book
Author : Gokare A. Ravishankar,Ranga Rao Ambati
Publisher : CRC Press
Release : 2019-07-12
ISBN : 0429623437
Language : En, Es, Fr & De

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Book Description :

Key features: The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications. Emphasis on basic and applied research, addressing aspects of scale-up for commercial exploitation for the development of novel phytochemicals (phytochemicals from algae). Addresses the underexplored and underutilized potential of chemicals from marine sources for health benefits. Each chapter, written by expert contributors from around the world, includes Summary Points, Figures and Tables, as well as up-to-date references. The first book in this two-volume set explores the diversity of algal constituents for health and disease applications. The commercial value of chemicals of value to food and health is about $6 billion annually, of which 30 percent relates to micro and macro algal metabolites and products for health food applications. This comprenhensive volume looks in detail at algal genomics and metabolomics as well as mass production of microalgae. As a whole, the two-volume set covers all micro and macro algal forms and their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for novel applications, and bioenergy molecules. Bio-business and the market share of algae-based products are also dealt with, providing global perspectives.

Extracting Bioactive Compounds for Food Products

Extracting Bioactive Compounds for Food Products Book
Author : M. Angela A. Meireles
Publisher : CRC Press
Release : 2008-12-16
ISBN : 9781420062397
Language : En, Es, Fr & De

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Book Description :

The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods – a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Extracting Bioactive Compounds for Food Products: Theory and Applications details the engineering aspects of the processes used to extract bioactive compounds from their food sources. Covers Bioactive Compounds Found in Foods, Cosmetics, and Pharmaceuticals Each well-developed chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a state-of-the-art literature review, and replicable case studies of extraction processes. This authoritative reference examines a variety of established and groundbreaking extraction processes including: Steam distillation Low-pressure solvent extraction Liquid-liquid extraction Supercritical and pressurized fluid extraction Adsorption and desorption The acute view of thermodynamic, mass transfer, and economical engineering provided in this book builds a foundation in the processes used to obtain high-quality bioactive extracts and purified compounds. Going beyond the information traditionally found in unit operations reference books, Extracting Bioactive Compounds for Food Products: Theory and Applications demonstrates how to successfully optimize bioactive compound extraction methods and use them to create new and better natural food options.

Natural Product Extraction

Natural Product Extraction Book
Author : Mauricio A Rostagno,Juliana M Prado
Publisher : Royal Society of Chemistry
Release : 2015-10-09
ISBN : 1782626220
Language : En, Es, Fr & De

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Book Description :

Natural products are sought after by the food, pharmaceutical and cosmetics industries, and research continues into their potential for new applications. Extraction of natural products in an economic and environmentally-friendly way is of high importance to all industries involved. This book presents a holistic and in-depth view of the techniques available for extracting natural products, with modern and more environmentally-benign methods, such as ultrasound and supercritical fluids discussed alongside conventional methods. Examples and case studies are presented, along with the decision-making process needed to determine the most appropriate method. Where appropriate, scale-up and process integration is discussed. Relevant to researchers in academia and industry, and students aiming for either career path, Natural Product Extraction presents a handy digest of the current trends and latest developments in the field with concepts of Green Chemistry in mind.

Enhancing Extraction Processes in the Food Industry

Enhancing Extraction Processes in the Food Industry Book
Author : Nikolai Lebovka,Eugene Vorobiev,Farid Chemat
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439845956
Language : En, Es, Fr & De

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Book Description :

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

Phenolic Compounds

Phenolic Compounds Book
Author : Marcos Soto-Hernández,Mariana Palma Tenango,Rosario García-Mateos
Publisher : BoD – Books on Demand
Release : 2017-03-15
ISBN : 9535129570
Language : En, Es, Fr & De

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Book Description :

Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.

Flavonoids

Flavonoids Book
Author : Oyvind M. Andersen,Kenneth R. Markham
Publisher : CRC Press
Release : 2005-12-09
ISBN : 142003944X
Language : En, Es, Fr & De

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Book Description :

Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa

Modern Extraction Techniques

Modern Extraction Techniques Book
Author : Charlotta Turner,American Chemical Society. Division of Agricultural and Food Chemistry
Publisher : Amer Chemical Society
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

During the last ten years, several new extraction techniques have been developed that are faster, more automated and use less organic solvents compared to classical solvent extraction techniques. Furthermore, there is a clear trend going towards the use of (and research on) environmentally sustainable methods, which is encouraging for the future. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) are two of the most useful techniques for extraction of non-polar and medium polar solutes from solid and semi-solid samples. These techniques commonly use pressurized carbon dioxide or hot liquids such as water as extraction solvents, respectively. For aqueous samples, stir-bar sorptive extraction (SBSE) has recently been developed. These are some of the techniques that will be described in the proposed symposium series book. Focus will be on the extraction of various compounds from food and agricultural samples in either an analytical or a process-scale point-of-view. Several of the book chapters will compare the different techniques, and describe their advantages and disadvantages. Applications discussed in this book include SFE of biopolymers from distillers dried grains, SFE of lipids from oilseeds, PLE of functional ingredients from plants and herbs, tandem SFE/PLE of acrylamide from potato chips, SFE and PLE of cholesterol and fat from hamster liver, and steam distillation-extraction (SDE) and SBSE of flavors from shitake mushrooms.

Extraction and Isolation of Bioactive Compounds from Water Extract of Aerva Lanata L Juss Ex Schult

Extraction and Isolation of Bioactive Compounds from Water Extract of Aerva Lanata  L   Juss  Ex Schult Book
Author : Janeeya Khunchalee,Mahāwitthayālai Kasētsāt. Department of Chemistry
Publisher : Unknown
Release : 2003
ISBN : 9789743577635
Language : En, Es, Fr & De

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Book Description :

Download Extraction and Isolation of Bioactive Compounds from Water Extract of Aerva Lanata L Juss Ex Schult book written by Janeeya Khunchalee,Mahāwitthayālai Kasētsāt. Department of Chemistry, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Green Extraction of Natural Products

Green Extraction of Natural Products Book
Author : Farid Chemat,Jochen Strube
Publisher : John Wiley & Sons
Release : 2016-03-11
ISBN : 3527676813
Language : En, Es, Fr & De

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Book Description :

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Green Extraction Techniques Principles Advances and Applications

Green Extraction Techniques  Principles  Advances and Applications Book
Author : Anonim
Publisher : Elsevier
Release : 2017-07-17
ISBN : 0444638695
Language : En, Es, Fr & De

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Book Description :

Green Extraction Techniques: Principles, Advances and Applications, Volume 76, the first work to compile all the multiple green extraction techniques and applications currently available, provides the most recent analytical advances in the main green extraction techniques. This new release includes a variety of comprehensively presented topics, including chapters on Green Analytical Chemistry: The Role of Green Extraction Techniques, Bioactives Obtained From Plants, Seaweeds, Microalgae and Food By-Products Using Pressurized Liquid Extraction and Supercritical Fluid Extraction, Pressurized Hot Water Extraction of Bioactives, and Pressurized Liquid Extraction of Organic Contaminants in Environmental and Food Samples. In this ongoing serial, in-depth, emerging green extraction approaches are discussed, together with their miniaturization and combination, showing the newest technologies that have been developed in the last few years for each case and providing a picture of the most innovative applications with further insights into future trends. Compiles all the multiple green extraction techniques currently available, along with their applications Includes the most recent analytical advances in the main green extraction techniques, along with their working principles Covers emerging green extraction approaches, their miniaturization and combination and an insight into future trends

Phenolic Compound Biochemistry

Phenolic Compound Biochemistry Book
Author : Wilfred Vermerris,Ralph Nicholson
Publisher : Springer Science & Business Media
Release : 2007-02-20
ISBN : 1402051646
Language : En, Es, Fr & De

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Book Description :

These are just a few examples that illustrate the chemical diversity and use of phenolic compounds, the topic of ‘Phenolic Compound Biochemistry’. This book is written for researchers, instructors, advanced undergraduate students and beginning graduate students in the life sciences who wish to become more familiar with these and many other intriguing aspects of phenolic compounds. Topics covered include nomenclature, chemical properties, biosynthesis, including an up-to-date overview of the genetics controlling phenolic metabolism, isolation and characterization of phenolic compounds, phenolics used in plant defense, and the impact of phenolics on human health. The book is written in an accessible style, and assumes only basic knowledge of organic chemistry, biochemistry and cell physiology. More than 300 chemical structures and reaction schemes illustrate the text. Wilfred Vermerris is Associate Professor of Agronomy at the University of Florida Genetics Institute in Gainesville, FL. His research focuses on the genetic control of phenolic compounds that impact agro-industrial processing of crop plants. Ralph Nicholson is Professor of Botany and Plant Pathology at Purdue University in West Lafayette, IN. He is an expert on phenolic compounds involved in the plant’s defense against pathogenic fungi and bacteria.

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health Book
Author : Charalampos Proestos
Publisher : MDPI
Release : 2021-01-13
ISBN : 3039438514
Language : En, Es, Fr & De

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Book Description :

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.

Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non Thermal Processing  Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book
Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Publisher : Woodhead Publishing
Release : 2019-06-07
ISBN : 0128141751
Language : En, Es, Fr & De

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Book Description :

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance Book
Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Release : 2018-02-28
ISBN : 1351869620
Language : En, Es, Fr & De

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Book Description :

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more