the entirety of food science, unit operations in food processing, nutrition, food chemistry, microbiology, biotechnology, physics and engineering during harvesting, processing, packaging, food safety, and storage and supply chain of food. The main objectives of this series are to disseminate knowledge pertaining to recent technologies developed in the field of food science and food process engineering to students, researchers and industry people. This will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the different technologies.
As the demand of healthy food is increasing in the current global scenario, so manufacturers are searching for new possibilities for occupying a major share in a rapidly changing food market. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. In the current scenario, academia, researchers and food industries are working in a scattered manner and different technologies developed at each level are not implemented for the benefits of different stake holders. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.
The volumes in this series will be comprehensive compilations of all the research that has been carried out so far, their practical applications and the future scope of research and development in the food bioprocessing industry. The novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns will be covered in this series in an orderly fashion. These volumes will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering. Undergraduate, post graduate students and academicians, researchers in academics and in the industry, large- and small-scale manufacturers, national research laboratories, all working in the field of food science, agri-processing and food biotechnology will benefit.
Publishers at Scrivener
Martin Scrivener ([email protected]) Phillip Carmical ([email protected])
Functional Foods
Edited by
Navnidhi Chhikara
Anil Panghal
and
Gaurav Chaudhary
This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA
© 2022 Scrivener Publishing LLC
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Library of Congress Cataloging-in-Publication Data
ISBN 9781119775560
Cover image: Pixabay.com
Cover design by Russell Richardson
Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines
Printed in the USA
10 9 8 7 6 5 4 3 2 1
Preface
The saying: “Let food be thy medicine and medicine be thy food” was embraced 2500 years ago by Hippocrates. In 21st century, more of research reports advocated the importance of healthy diet for health promotion as well as disease prevention and treatment. For human health the functional foods and beverage remain of the utmost importance to growers, researchers, processors and manufacturers of natural substances, bakers, confectioners, dairy product manufacturers, brewers, and ultimately, the consumers. Regardless of energy and nutritional characteristics, numerous health benefits of functional foods are likely to be single major asset of food processing companies. New packaging materials and techniques are being developed to provide more protection to functional foods. Simultaneously, improving food quality and food safety are continue to be critical issues in functional food development and manufacturing.
Against this backdrop, this book encompasses on functional food from different sources across the globe to present latest knowledge on these, for the enhanced appreciation of this topic. A great variety of topics was covered, with the emphasis on the most recent development in functional foods. The chapters presented in this volume throw light on a number of research subjects that have provided critical information on manufacturing of functional foods, their ingredients from different sources, health benefits and their feasibility in food industry. Each chapter also provides background information of the functional food, nutrition, bioactive compounds, health benefits of functional foods and a wealth of useful references that should prove to be an invaluable source for the reader. Self-explanatory illustrations and tables have been incorporated in each chapter complimentary to the main text.
Thanks are due to all authors who contributed in this volume for contributing their knowledgeable chapters and helping us to complete the book. We also thank the authorities of Chaudhary Charan Singh Haryana Agricultural University, Hisar and Guru Jambheshwar University of Science and Technology for their support. Finally, we also express indebtedness and thankfulness to Scrivener Publishing and Wiley team for their unfailing guidance and helpful assistance.