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FUNCTIONAL FOODS: SOURCES & HEALTH BENEFITS

By

Deepak Mudgil

Sheweta Barak

Published by

SCIENTIFIC PUBLISHERS (INDIA)

Jodhpur – 5 A, New Pali Road P.O. Box 91 Jodhpur - 342 001 INDIA

© 2017, Scientific Publishers (India) All rights reserved. No part of this publication or the information contained herein may be reproduced, adapted, abridged, translated, stored in a retrieval system, computer system, photographic or other systems or transmitted in any form or by any means, electronic, mechanical, by photocopying, recording or otherwise, without written prior permission from the publisher. Disclaimer: Whereas every effort has been made to avoid errors and omissions, this publication is being sold on the understanding that neither the editors (or authors) nor the publishers nor the printers would be liable in any manner to any person either for an error or for an omission in this publication, or for any action to be taken on the basis of this work. Any inadvertent discrepancy noted may be brought to the attention of the publisher, for rectifying it in future editions, if published. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. ISBN: 978-93-86237-00-2

eISBN: 978-93-87869-63-9 Visit the Scientific Publishers (India) website at http://www.scientificpub.com Printed in India

FOREWARD

MANSINHBHAI INSTITUTE OF DAIRY &

FOOD TECHNOLOGY

The urbanization & changes in life style of Indian population has given new dimension to food habits & food consumption pattern. This has generated demand of qualified professionals in Food Industry. An accelerated growth in the demand of functional foods has observed in Indian market. Manufac-turers are giving attention to the development and production of functional foods with certain health benefits.

This book titled “Functional Foods: Sources & Health Benefits” gives information on certain aspects of functional foods such as bioactive components, health benefits and effect of processing etc. Topics covered in this book will help students and working professionals related to dairy and food industries. It will be a good handy reference book for students during their studies & professionals, at workplace and in future career.

The authors have compiled good information on the subject which covered all important aspects of functional foods w.r.t. academics, research and industry.

I wish that the food fraternity make full use of the book.

Pramthesh R Patel

Executive Director,

MIDFT, Dudhsagar Dairy

Mehsana

CONTRIBUTORS

Sheweta Barak (Ph.D.)

Department of Dairy & Food

Technology

MIDFT, Mehsana

Gujarat - 384002

Sunil Bishnoi (M.Tech)

Department of Food Technology

GJUS&T, Hisar, Haryana

Sudheendra CH.V.K. (M.Sc.)

College of Dairy Science,

Kamdhenu University, Amreli,

Gujarat

C. Chaudhary (M.Sc.)

Centre of Food Science and

Technology

CCSHAU, Hisar, Haryana

Sapna Dhawan (M.Tech.)


MDU, Rohtak, Haryana

Neha Duhan (M.Tech.)

Centre of Rural Development and

Technology

Indian Institute of Technology

(IIT), Delhi

R.B. Grewal (Ph.D.)


Technology


Gauri Jairath (M.V.Sc)

Department of Livestock Products

Technology

LLRUVAS, Hisar, Haryana

K.S. Kadiya (M.Tech.)

SMC College of Dairy Science,

Anand Agricultural University,

Anand, Gujarat

Swati Kapoor (Ph.D.)

Department of Food Science and

Technology

Punjab Agricultural University,

Ludhiana, Punjab

Deepika Kathuria (M.Sc.)

Department of Food Science &

Technology,

GBPUAT, Pantnagar, Uttrakhand

Aneeta Khatak (Ph.D.)


Technology


Sunil K. Khatkar (Ph.D.)

College of Dairy Science &

Technology

GADVASU, Ludhiana, Punjab

Anju B. Khatkar (M.Tech.)

Department of Food Science and

Technology

Punjab Agricultural University,

Ludhiana, Punjab

Anil Kumar (Ph.D.)

Department of Food Science &

Technology,

GBPUAT, Pantnagar, Uttrakhand

Jitendra Kumar (M.D.)

Futela Hospital, Rudrapur

Dist. U.S. Nagar - 263153

Uttrakhand

Kamlesh Kumar Meena (M.Tech.)

Department of Dairy and Food

Microbiology

College of Dairy and Food Science

Technology

MPUAT, Udaipur, Rajasthan

Functional Foods: Sources & Health Benefits vi

Deepak Mudgil (Ph.D.)

Department of Dairy & Food

Technology

MIDFT, Mehsana

Gujarat - 384002

Harsh Panwar (Ph.D.)

College of Dairy Science &

Technology

GADVASU, Ludhiana, Punjab

Ashok K. Pathera (M.Sc.)


Technology


Amrita Poonia (Ph.D.)

Centre of Food Science &

Technology,

Institute of Agricultural Science,

BHU, Varanasi, Uttar Pradesh

Bindiya Sharma (Ph.D.)

AIBTM

New Delhi

Vasudha Sharma (Ph.D.)


Hamdard University, Delhi

P. K. Singh (Ph.D.)


Technology


A.K. Solanki (M.Tech.)

College of Dairy Science,

Kamdhenu University, Amreli,

Gujarat

Sanjay Yadav (Ph.D.)


Technology


PREFACE

Food technology is developing as an emerging field from career point of view in India. In the last decade, many educational organizations including university departments, institutions, colleges and deemed universities have started undergraduate, postgraduate and doctorate degree programmes related to Food Technology, Food Processing, Food Engineering and allied courses such as Dairy Technology, Post Harvest Technology, Foods and Nutrition, Agricultural and Food Process Engineering etc. Ministry of Food Processing Industries of India (MFPI) established a specific institution i.e. National Institute of Food Technology Entrepreneurship and Management. Functional food is now-a-days a very interesting and important topic of discussion and research. That’s why it is a major subject in B.Tech, M.Tech, M.Sc. and Pre-Ph.D. course curriculum of above mentioned disciplines.The book “Functional Foods: Sources & Health Benefits” will cover topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory response of Fermented Dairy Products, Consumer response towards Functional Foods.We wish to acknowledge authors for their contribution in the preparation of this book. The patience of Scientific Publishers (India) and the assistance provided by Scientific Publishers staff members are highly appreciated. Last but not least we must thank our family for their love, support and encouragement.

Deepak Mudgil

Place: Mehsana, Gujarat Sheweta Barak

Date : December, 2016

CONTENTS

1. INTRODUCTION TO FUNCTIONAL FOODS 1-16

1. Introduction 1 2. Functional Food Definition 3 3. Current Scenario 6 4. Designing Functional Foods 6 5. Classification of Functional Foods 8 6. Bioactive Components 10

6.1 Carotenoids 10 6.2 Flavonoids 10 6.3 Isothiocyanates 10 6.4 Sulfides and Thiols 10 6.5 Phytosterols 10 6.6 Probiotics and Prebiotics 11 6.7 Dietary Fiber 11 6.8 Antioxidant Vitamins 11 6.9 Folate, Vitamin B6, and Vitamin B12 11 6.10 Minerals 12 6.11 Omega-3 Fatty Acids 12 6.12 Bioactive Peptides 12 6.13 Bioactive Lipids 13

References 13

2. NUTRITION FOR ALL AGES 17-40

1. Introduction 17 2. Macronutrients and micronutrients deficiencies, nutritional

status and relation to special target group 18 3. Vitamins 21

3.1 Vitamin A 21 3.2 Vitamin B complex group 22

3.2.1 Vitamin B1 (Thiamin) 22 3.2.2 Vitamin B2 (Riboflavin) 22 3.2.3 Vitamin B5 (Niacin) 22 3.2.4 Vitamin B6 (Pyridoxine) 23 3.2.5 Vitamin B9 (Folate) 23 3.2.5 Vitamin B12 (Cobalamin) 23

Functional Foods: Sources & Health Benefits x

3.3 Vitamin C 24 3.4 Vitamin D 24 3.5 Vitamins E (Alpha tocopherol) and Vitamin K 25

4. Minerals 25 4.1 Iron 25 4.2 Iodine 26 4.3 Calcium 26 4.4 Magnesium 27 4.5 Zinc 28 4.6 Phosphorus 29 4.7 Potassium 29 4.8 Sodium and Chloride 30 4.9 Copper 30 4.10 Selenium 31 4.11 Boron 31 4.12 Fluorine 32 4.13 Cobalt 32 4.14 Chromium 32 4.15 Manganese 32 4.16 Molybdenum 33

5. Conclusion 33 References 37

3. FOOD FORTIFICATION 41-90

1. Introduction 41 2. Current Status 41

2.1 Food Fortification in Developed Countries 41 2.2 Food Fortification in Developing Countries 42 2.3 Food Supplements 43 2.4 Examples of Food Fortification 43

2.4.1 Iodized Salt 43 2.4.2 Folic Acid 44 2.4.3 Niacin 44 2.4.4 Vitamin D 45 2.4.5 Fluoride 46 2.4.6 Some other Examples of Fortified Foods 46 2.4.7 Fortification for Body Building 46 2.4.8 Fortification for Medical Treatment 46

3. Food Fortification Techniques 46 3.1 Solid-Solid Mixing (Dry Mixing) 47

3.1.1 Batch mixers 48 3.2 Solid-Liquid Mixing 49 3.3 Liquid-Liquid Mixing 50 3.4 Encapsulation 50

Contents xi

4. Fortificants and their Characteristics 52 4.1 Iron 52

4.1.1 Choice of Iron Fortificants : 52 4.1.2 Novel Iron Fortificants 53

4.2 Vitamin A and β-carotene 60 4.2.1 Choice of Vitamin A Fortificant 60 4.2.2 Vitamin A Fortification of Specific Foods 61 4.2.3 Safety Issues 64

4.3 Iodine 65 4.3.1 Choice of Iodine Fortificant 65 4.3.2 Iodine Fortification of Specific Foods 66 4.3.3 Safety Issues 69

4.4 Zinc 70 4.4.1 Choice of Zinc Fortificant 70 4.4.2 The Bioavailability of Zinc 70 4.4.3 Methods used to Increase Zinc Absorption

from Fortificants 70 4.4.4 Zinc Fortification of Specific Foods 71

4.5 Folate and other B vitamins 71 4.5.1 Choice of Vitamin B Fortificants 72 4.5.2 Vitamin B Fortification of Specific Foods 73 4.5.3 Safety Issues 74

4.6 Ascorbic Acid (Vitamin C) 76 4.6.1 Choice of Vitamin C Fortificant 76 4.6.2 Vitamin C Fortification of Specific Foods 76

4.7. Vitamin D 76 4.7.1 Choice of Vitamin D Fortificant 76 4.7.2 Vitamin D fortification of specific foods 76

4.8 Calcium 77 4.8.1 Choice of calcium fortificants 77 4.8.2 Calcium fortification 77

4.9. Selenium 79 4.9.1 Choice of fortificant 79 4.9.2. Selenium fortification of selected foods 79

4.10. Fluoride 80 4.10.1 Choice of fortificant 80 4.10.2 Examples of fluoridation in food 80

References 81

4. LOW CALORIE FOODS 91-115

1. Introduction 91 1.1 Fat Replacers 93

1.1.1 Fat Replacers and Their Utilization 94 1.1.2 What are Fat Replacers? 94

Functional Foods: Sources & Health Benefits xii

1.1.3 Technological Approach for use of Fat Replacers 102

1.2 Sweetening Agents 102 1.2.1 Sugars 102 1.2.2 Low Calorie Sweeteners/ Sugar Substitutes 104 1.2.3 Sugar Alcohols 105 1.2.4 Natural Caloric Sweeteners 106 1.2.5 Natural Zero Calorie Sweeteners 107 1.2.6 Modified Sugars 108 1.2.7 Artificial Sweeteners 108 1.2.8 Bulk, No & Low Calorie Sweeteners 110

1.3 Technological Aspects for Reducing Sugar Content 111 1.4 Properties Important to Replace Sugars 112

1.4.1 Molecular Weight 112 1.4.2 Hygroscopicity 112 1.4.3 Crystallization 112 1.4.4 Viscosity 113 1.4.5 Heat Stability 113 1.4.6 Taste and Cooling Effect 113

References 114

5. SPORTS FOOD 117-139

1. Introduction 117 2. Major Ingredients for Sports food 118

2.1. Carbohydrates 118 2.1.1 Glycaemic Index 120 2.1.2 Intake Timing 120 2.1.3 Other Factors 121

2.2 Protein 122 2.2.1 Daily Protein Requirement 123 2.2.2 Type of Training 123 2.2.3 Timing of Intake 123 2.2.4 Effect of Some Specific Amino Acids 125

2.3 Fat 125 2.4 Water and sporting performance 126 2.5 Vitamins 127

2.5.1 B Vitamins and Choline 127 2.5.2 Antioxidant Vitamins 128 2.5.3 Vitamin Supplements: Safety, Legality and

Ethicality 128 2.6 Minerals 129

2.6.1 Mineral Supplements 129 2.6.2 Mineral Supplements: Safety, Legality and

Ethicality 131

Contents xiii

3. Sports Drinks and Ergogenic Aids 132 3.1 Sports Drinks 132 3.2 Ergogenic Aids 132

3.2.1 Nutritional Ergogenic Aids 133 3.2.2. Ergogenic Supplements 133 3.2.3 Ethics 135

References 136

6. HERBS AS FUNCTIONAL FOODS 141-172

1. Introduction 141 1.1 Medicinal uses 143 1.2. Active plant constituents 144

2. Classification of Herbs 146 2.1. According to the usage 146 2.2. According to the active constituents 146 2.3. According to the period of life 148 2.4. According to the taxonomy: 148

3. Functional Effects of Herbs 149 3.1. Nervous System 149 3.2. Heart and Circulation 153 3.3. Immune System 155 3.4. Digestive System 158 3.5. Respiratory System 159 3.6. Urinary System 160 3.7. Musculoskeletal System 161

4. Problems in using herbs as food ingredient 162 4.1. Regulatory 162 4.2. Identity 162 4.3. Correct species 163 4.4. Standardization 163 4.5. Effects of processing 163 4.6. Safety 164 4.7. Intractions with drugs 164

5. Summary and Conclusion 165 References 165

7. PREBIOTICS, PROBIOTICS & SYNBIOTIC FOODS 173-204

1. Introduction 173 2. Probiotics 174

2.1 Classification of probiotics 175 2.2 Mechanism of action of probiotics 176

3. Prebiotics 176 3.1 Classification of prebiotics 176 3.2 Sources of prebiotics 177

Functional Foods: Sources & Health Benefits xiv

3.3 New sources of prebiotics 178 3.4 Mechanism of action of prebiotics 178 3.5 Functions of Prebiotics 179 3.6 Techniques for enhanced production of prebiotics 180

4. Synbiotics 180 4.1 Properties and mechanism of action synbiotics 181 4.2 International & National standards related to

synbiotics 182 4.3 Therapeutic uses and health benefits of synbiotics 184 4.4 Applications of Synbiotics 189

5. Recent developments in synbiotic foods 194 6. Future plans for increasing market demand for synbiotic

foods 198 7. Safety of long term use of prebiotics/ synbiotics 198 8. Conclusion 199 References 199

8. PHYTOCHEMICALS AS FUNCTIONAL FOOD

INGREDIENTS 205-238

1. Introduction 205 2. Phytochemicals: Definition, Classification and Sources 206 3. Phytochemicals in Fruits & Vegetable: Health Benefits 207

3.1 Cardiovascular Diseases (CVD) 214 3.2 Cancer 215 3.3 Diabetes 216 3.4 Obesity 217 3.5 Bone Health 217 3.6 Cataract 218 3.7 Lung Health 218 3.8 Aging and Cognitive Health 218

4. Effect of Processing on Phytochemicals content 219 4.1 Blanching 220 4.2 Cooking 221 4.3 Drying 222 4.4 Extrusion 223 4.5 Irradiation 223 4.6 Non-thermal Processing 224 4.7 Influence of other factors during processing 225

References 226

9. BIOACTIVE AND FUNCTIONAL INGREDIENTS

FROM DAIRY PRODUCTS 239-277

1. Introduction 239 2. Definitions and Properties 241

Contents xv

3. Milk Composition and Functions 242 4. Bioactivity Associated with Milk 242 5. Production of Bioactive Compounds from Milk 244

5.1 Enzymatic hydrolysis 244 5.2 Food processing 244 5.3 Microbial fermentation 245

6. Bioactive Components in Milk and Milk Products 246 6.1 Milk proteins and derived products 246

6.1.1 Caseins 249 6.1.2 Whey proteins and its products 251

6.2 Milk Lipids and their Components 254 6.2.1 Conjugated linoleic acid (CLA) 258 6.2.2 Sphingolipids 260 6.2.3 Eicosapentaenoic acid (EPA) and

decosahexaenoic acid (DHA) 260 6.2.4 Trans-vaccenic acid (TVA) 261 6.2.5 Phospholipids 261 6.2.6 Short chain fatty acid (SCFA) - Butyric Acid 261 6.2.7 Trans-fatty acids (TFAs) 261

6.3 Lactose and other carbohydrates 262 6.4 Vitamins and minerals 263 6.5 Colostrum 266 6.6 Probiotics and fermented milk products 267

6.6.1 Immune enhancement 267 6.6.2 Antidiarrhoeal properties 267 6.6.3 Alleviation of lactose intolerance 269 6.6.4 Antiallergic qualities 269 6.6.5 Osteoporosis prevention 269 6.6.6 Reduced risk of heart disease 269 6.6.7 Antimicrobial qualities 269

7. Other Funtionality of Dairy Products 270 8. Future Prospects 270 9. Conclusion 270 References 271

10. ROLE OF CEREALS IN HEALTH PROMOTION

AND DISEASE PREVENTION 279-309

1. Introduction 279 2. Different Cereals as Functional Foods 280

2.1 Wheat as Functional Food 280 2.1.1 Nutritive components of wheat 281

2.2 Rice as Functional Food 284 2.2.1 Nutritional components of rice 285

2.3 Barley as Functional Food 288

Functional Foods: Sources & Health Benefits xvi

2.3.1 Nutritional components of barley 289 2.4 Oats as Functional Food 291

2.4.1 Nutritive components of oats 291 2.5 Sorghum as Functional Food 292

2.5.1 Nutritional components of sorghum 293 2.6 Millets as Functional Food 294

2.6.1 Nutritional components of millets 295 2.7 Quinoa as Functional Food 296

2.7.1 Nutritional components of quinoa 296 2.8 Amaranth as Functional Food 299

2.8.1 Nutritional components of amaranth 300 References 302

11. FUNCTIONAL FOODS FROM FRUITS AND

VEGETABLES 311-331

1. Introduction 311 2. Dietary and therapeutic significance of fruits and

vegetables 312 2.1 Anti oxidant activity 314 2.2 Immunomodulation 315 2.3 Prevention of cardiovascular diseases 316 2.4 Anti-cancer effects 317 2.5 Reducing hypertension 317

3. Bioactive components in fruits & vegetables 318 3.1 Phenolics 319 3.2 Carotenoids 320 3.3 Flavanoids 321 3.4 Vitamins 322 3.5 Glycoalkaloids 322 3.6 Dietary fibre 323

4. Research and Innovation in Functional foods from fruits and vegetables 323 4.1 Adaptation of general technologies traditionally

used in food processing 324 4.2 Technologies for the manufacture of functional

food that prevent the deterioration of physiologically active compounds 325 4.2.1 Microencapsulation 325 4.2.2 Edible films and coatings 326 4.2.3 Vacuum impregnation 326

4.3 Recent technologies that contribute to a custom designed functional foods: nutrigenomics 327


Contents xvii

12. HEALTH PROMOTING FUNCTIONAL

PROPERTIES OF MEAT AND MEAT PRODUCTS 333-362

1. Introduction 333 2. Dietary and therapeutic significance of meat nutrients 334

2.1 Protein 335 2.2 Fat 336 2.3 Minerals 338

2.3.1 Meat Iron 339 2.3.2 Meat zinc 339 2.3.3 Other meat minerals 340

2.4 Vitamins 340 2.4.1 Vitamin A 341 2.4.2 Vitamin B 341 2.4.3 Vitamin D 341

3. Bioactive components in meat 342 3.1 Omega 3 (ω3) fatty acids 342 3.2 Bioactive peptides and their functional properties 343

3.2.1 Antihypertensive property 343 3.2.2 Antithrombotic properties 345 3.2.3 Antioxidant potential 345 3.2.4 Anticancer properties 346

3.3 Conjugated linoleic acid (CLA) 346 3.4 L-carnitine 347 3.5 Coenzyme Q10 348 3.6 Carnosine 349 3.7 Anserine 350 3.8 Taurine 350 3.9 Glutathione 351

4. Current research & innovations 352 5. Future scope 352 6. Conclusion/summary 352 References 353

13. IMMUNOMODULATORY RESPONSE OF

FERMENTED FUNCTIONAL DAIRY PRODUCTS 363-381

1. Introduction 363 2. Immune system 365

2.1. Layered defense 366 3. Immune stimulation by Fermented/Functional Foods 367 4. Modulation of the Immune System 368

4.1 The Role of Mucosal Immunity 369 4.2 Induction of Mucosal Immunity 371 4.3 Factors that Influence the efficiency of LAB 373

Functional Foods: Sources & Health Benefits xviii

4.4 Mechanism of Immune Stimulation by LAB 373 4.5 Effect on Non-specific Immune Responses 374

4.5.1 Activation of macrophage phagocytosis 375 4.5.2 Macrophage hydrolytic enzyme 375

4.6 Effect on Specific Immune Responses 376 4.7 Bioactive Peptides and Immunomodulation 377


14. CONSUMER RESPONSE TOWARDS

FUNCTIONAL FOODS 383-396

1. Introduction 383 1.1 Functional Food Categories 384

2. Functional Food market 385 2.1 Significance of consumers in functional new

products development 386 3. Drivers for functional foods consumption 387 4. Different models to predict consumer behaviour 389 5. Barriers to functional food consumption 390 6. Role of functional food claims on consumer awareness 392 7. Current Scenario 393 8. Conclusion 393 References 394

CoverTitleForewardContributorsPrefaceContents1 Introduction to Functional Foods1. Introduction2. Functional Food Definition3. Current Scenario4. Designing Functional Foods5. Classification of Functional Foods6. Bioactive Components6.1 Carotenoids6.2 Flavonoids6.3 Isothiocyanates6.4 Sulfides and Thiols6.5 Phytosterols6.6 Probiotics and Prebiotics6.7 Dietary Fiber6.8 Antioxidant Vitamins6.9 Folate, Vitamin B6, and Vitamin B126.10 Minerals6.11 Omega-3 Fatty Acids6.12 Bioactive Peptides6.13 Bioactive LipidsReferences

2 Nutrition for all Ages1. Introduction2. Macronutrients and micronutrients deficiencies,nutritional status and relation to special target group3. Vitamins3.1 Vitamin A3.2 Vitamin B complex group3.2.1 Vitamin B1 (Thiamin)3.2.2 Vitamin B2 (Riboflavin)3.2.3 Vitamin B5 (Niacin)3.2.4 Vitamin B6 (Pyridoxine)3.2.5 Vitamin B9 (Folate)3.2.6 Vitamin B12 (Cobalamin)

3.3 Vitamin C3.4 Vitamin D3.5 Vitamins E (Alpha tocopherol) and Vitamin K4. Minerals4.1 Iron4.2 Iodine4.3 Calcium4.4 Magnesium4.5 Zinc4.6 Phosphorus4.7 Potassium4.8 Sodium and Chloride4.9 Copper4.10 Selenium4.11 Boron4.12 Fluorine4.13 Cobalt4.14 Chromium4.15 Manganese4.16 Molybdenum

5. ConclusionReferences

3 Food Fortification1. Introduction2. Current Status2.1 Food Fortification in Developed Countries2.2 Food Fortification in Developing Countries2.3 Food Supplements2.4 Examples of Food Fortification2.4.1 Iodized Salt2.4.2 Folic Acid2.4.3 Niacin2.4.4 Vitamin D2.4.5 Fluoride2.4.6 Some other Examples of Fortified Foods2.4.7 Fortification for Body Building2.4.8 Fortification for Medical Treatment

3. Food Fortification Techniques3.1 Solid-Solid Mixing (Dry Mixing)3.1.1 Batch mixers

3.2 Solid-Liquid Mixing3.3 Liquid-Liquid Mixing3.4 Encapsulation

4. Fortificants and their Characteristics4.1 Iron4.1.1 Choice of Iron Fortificants :4.1.2 Novel Iron Fortificants

4.2 Vitamin A and β-carotene4.2.1 Choice of Vitamin A Fortificant4.2.2 Vitamin A Fortification of Specific Foods4.2.3 Safety Issues

4.3 Iodine4.3.1 Choice of Iodine Fortificant4.3.2 Iodine Fortification of Specific Foods4.3.3 Safety Issues

4.4 Zinc4.4.1 Choice of Zinc Fortificant4.4.2 The Bioavailability of Zinc4.4.3 Methods used to Increase Zinc Absorption from Fortificants4.4.4 Zinc Fortification of Specific Foods

4.5 Folate and other B vitamins4.5.1 Choice of Vitamin B Fortificants4.5.2 Vitamin B Fortification of Specific Foods4.5.3 Safety Issues

4.6 Ascorbic Acid (Vitamin C)4.6.1 Choice of Vitamin C Fortificant4.6.2 Vitamin C Fortification of Specific Foods

4.7. Vitamin D4.7.1 Choice of Vitamin D Fortificant4.7.2 Vitamin D fortification of specific foods

4.8 Calcium4.8.1 Choice of calcium fortificants4.8.2 Calcium fortification

4.9. Selenium4.9.1 Choice of fortificant4.9.2. Selenium fortification of selected foods

4.10. Fluoride4.10.1 Choice of fortificant4.10.2 Examples of fluoridation in food

References

4 Low Calorie Foods 1. Introduction1.1 Fat Replacers1.1.1 Fat Replacers and Their Utilization1.1.2 What are Fat Replacers?1.1.3 Technological Approach for use of Fat Replacers

1.2 Sweetening Agents1.2.1 Sugars1.2.2 Low Calorie Sweeteners/ Sugar Substitutes1.2.3 Sugar Alcohols1.2.4 Natural Caloric Sweeteners1.2.5 Natural Zero Calorie Sweeteners1.2.6 Modified Sugars1.2.7 Artificial Sweeteners1.2.8 Bulk, No & Low Calorie Sweeteners

1.3 Technological Aspects for Reducing Sugar Content1.4 Properties Important to Replace Sugars1.4.1 Molecular Weight1.4.2 Hygroscopicity1.4.3 Crystallization1.4.4 Viscosity1.4.5 Heat Stability1.4.6 Taste and Cooling Effect

References

5 Sports Food1. Introduction2. Major Ingredients for Sports food2.1. Carbohydrates2.1.1 Glycaemic Index2.1.2 Intake Timing2.1.3 Other Factors

2.2 Protein2.2.1 Daily Protein Requirement2.2.2 Type of Training2.2.3 Timing of Intake2.2.4 Effect of Some Specific Amino Acids

2.3 Fat2.4 Water and sporting performance2.5 Vitamins2.5.1 B Vitamins and Choline2.5.2 Antioxidant Vitamins2.5.3 Vitamin Supplements: Safety, Legality and Ethicality

2.6 Minerals2.6.1 Mineral Supplements2.6.2 Mineral Supplements: Safety, Legality and Ethicality

3. Sports Drinks and Ergogenic Aids3.1 Sports Drinks3.2 Ergogenic Aids3.2.1 Nutritional Ergogenic Aids3.2.2. Ergogenic Supplements3.2.3 Ethics

References

6 Herbs as Functional Foods1. Introduction1.1 Medicinal uses1.2. Active plant constituents

2. Classification of Herbs2.1. According to the usage2.2. According to the active constituents2.3. According to the period of life2.4. According to the taxonomy:

3. Functional Effects of Herbs3.1. Nervous System3.2. Heart and Circulation3.3. Immune System3.4. Digestive System3.5. Respiratory System3.6. Urinary System3.7. Musculoskeletal System

4. Problems in using herbs as food ingredient4.1. Regulatory4.2. Identity4.3. Correct species4.4. Standardization4.5. Effects of processing4.6. Safety4.7. Intractions with drugs

5. Summary and ConclusionReferences

7 Prebiotics, Probiotics & Synbiotic Foods1. Introduction2. Probiotics2.1 Classification of probiotics2.2 Mechanism of action of probiotics

3. Prebiotics3.1 Classification of prebiotics3.2 Sources of prebiotics3.3 New sources of prebiotics3.4 Mechanism of action of prebiotics3.5 Functions of Prebiotics3.6 Techniques for enhanced production of prebiotics

4. Synbiotics4.1 Properties and mechanism of action synbiotics4.2 International & National standards related to synbiotics4.3 Therapeutic uses and health benefits of synbiotics4.4 Applications of Synbiotics

5. Recent developments in synbiotic foods6. Future plans for increasing market demand forsynbiotic foods7. Safety of long term use of prebiotics/ synbiotics8. ConclusionReferences

8 Phytochemicals as Functional Food Ingredients1. Introduction2. Phytochemicals: Definition, Classification and Sources3. Phytochemicals in Fruits & Vegetable: Health Benefits3.1 Cardiovascular Diseases (CVD)3.2 Cancer3.3 Diabetes3.4 Obesity3.5 Bone Health3.6 Cataract3.7 Lung Health3.8 Aging and Cognitive Health

4. Effect of Processing on Phytochemicals content4.1 Blanching4.2 Cooking4.3 Drying4.4 Extrusion4.5 Irradiation4.6 Non-thermal Processing4.7 Influence of other factors during processing

References

9 Bioactive and Functional Ingredients from Dairy Products1. Introduction2. Definitions and Properties3. Milk Composition and Functions4. Bioactivity Associated with Milk5. Production of Bioactive Compounds from Milk5.1 Enzymatic hydrolysis5.2 Food processing5.3 Microbial fermentation

6. Bioactive Components in Milk and Milk Products6.1 Milk proteins and derived products6.1.1 Caseins6.1.2 Whey proteins and its products

6.2 Milk Lipids and their Components6.2.1 Conjugated linoleic acid (CLA)6.2.2 Sphingolipids6.2.3 Eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA)6.2.4 Trans-vaccenic acid (TVA)6.2.5 Phospholipids6.2.6 Short chain fatty acid (SCFA) - Butyric Acid6.2.7 Trans-fatty acids (TFAs)

6.3 Lactose and other carbohydrates6.4 Vitamins and minerals6.5 Colostrum6.6 Probiotics and fermented milk products6.6.1 Immune enhancement6.6.2 Antidiarrhoeal properties6.6.3 Alleviation of lactose intolerance6.6.4 Antiallergic qualities6.6.5 Osteoporosis prevention6.6.6 Reduced risk of heart disease6.6.7 Antimicrobial qualities

7. Other Funtionality of Dairy Products8. Future Prospects9. ConclusionReferences

10 Role of Cereals in Health Promotion and Disease Prevention1. Introduction2. Different Cereals as Functional Foods2.1 Wheat as Functional Food2.1.1 Nutritive components of wheat

2.2 Rice as Functional Food2.2.1 Nutritional components of rice

2.3 Barley as Functional Food2.3.1 Nutritional components of barley

2.4 Oats as Functional Food2.4.1 Nutritive components of oats

2.5 Sorghum as Functional Food2.5.1 Nutritional components of sorghum

2.6 Millets as Functional Food2.6.1 Nutritional components of millets

2.7 Quinoa as Functional Food2.7.1 Nutritional components of quinoa

2.8 Amaranth as Functional Food2.8.1 Nutritional components of amaranth

References

11 Functional Foods from Fruits and Vegetables1. Introduction2. Dietary and therapeutic significance of fruits andvegetables2.1 Anti oxidant activity2.2 Immunomodulation2.3 Prevention of cardiovascular diseases2.4 Anti-cancer effects2.5 Reducing hypertension

3. Bioactive components in fruits & vegetables3.1 Phenolics3.2 Carotenoids3.3 Flavanoids3.4 Vitamins3.5 Glycoalkaloids3.6 Dietary fibre

4. Research and Innovation in Functional foods fromfruits and vegetables4.1 Adaptation of general technologies traditionally used infood processing4.2 Technologies for the manufacture of functional food thatprevent the deterioration of physiologically active compounds4.2.1 Microencapsulation4.2.2 Edible films and coatings4.2.3 Vacuum impregnation

4.3 Recent technologies that contribute to a custom designedfunctional foods: nutrigenomics


12 Health Promoting Functional properties of Meat and Meat Products1. Introduction2. Dietary and therapeutic significance of meat nutrients2.1 Protein2.2 Fat2.3 Minerals2.3.1 Meat Iron2.3.2 Meat zinc2.3.3 Other meat minerals

2.4 Vitamins2.4.1 Vitamin A2.4.2 Vitamin B2.4.3 Vitamin D

3. Bioactive components in meat3.1 Omega 3 (ω3) fatty acids3.2 Bioactive peptides and their functional properties3.2.1 Antihypertensive property3.2.2 Antithrombotic properties3.2.3 Antioxidant potential3.2.4 Anticancer properties

3.3 Conjugated linoleic acid (CLA)3.4 L-carnitine3.5 Coenzyme Q103.6 Carnosine3.7 Anserine3.8 Taurine3.9 Glutathione

4. Current research & innovations5. Future scope6. Conclusion/summaryReferences

13 Immunomodulatory Response of Fermented Functional Dairy Products1. Introduction2. Immune system2.1. Layered defense

3. Immune stimulation by Fermented/Functional Foods4. Modulation of the Immune System4.1 The Role of Mucosal Immunity4.2 Induction of Mucosal Immunity4.3 Factors that Influence the efficiency of LAB4.4 Mechanism of Immune Stimulation by LAB4.5 Effect on Non-specific Immune Responses4.5.1 Activation of macrophage phagocytosis4.5.2 Macrophage hydrolytic enzyme

4.6 Effect on Specific Immune Responses4.7 Bioactive Peptides and Immunomodulation


14 Consumer Response Towards Functional Foods1. Introduction1.1 Functional Food Categories

2. Functional Food market2.1 Significance of consumers in functional new productsdevelopment

3. Drivers for functional foods consumption4. Different models to predict consumer behaviour5. Barriers to functional food consumption6. Role of functional food claims on consumer awareness7. Current Scenario8. ConclusionReferences

functional foods - scientific publisherscollege of dairy science, kamdhenu university, amreli,...

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