Plant Extracts: Applications in the Food Industry

1st Edition - December 4, 2021
Editors: Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 4 7 5 - 5
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 4 9 3 - 9

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsula… Read more

Plant Extracts: Applications in the Food Industry

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Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.

Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Sources of plant extracts
Abstract
1.1 Introduction
1.2 Plant parts used for the preparation of extracts
1.3 Conclusion
References
Chapter 2. Extraction techniques
Abstract
2.1 Introduction
2.2 Extraction methods
2.3 Microwave-assisted extraction
2.4 Pressurized liquid extraction
2.5 Ultrasound-assisted extraction
2.6 Enzyme-assisted extraction
2.7 Pulsed electric field extraction
2.8 Conclusion
References
Chapter 3. Chemistry of plant extracts
Abstract
3.1 Introduction
3.2 Extraction procedures and chemical composition of plant extracts
3.3 Classification of bioactive compounds in plant extracts
3.4 Structure-activity relationship of plant extract
3.5 Conclusions
References
Chapter 4. Encapsulation techniques for plant extracts
Abstract
4.1 Introduction
4.2 Encapsulation
4.3 Encapsulation techniques
4.4 Conclusions
References
Chapter 5. Stability of plant extracts
Abstract
5.1 Introduction
5.2 Stability of plant extracts
5.3 Improving stability of plant extracts
5.4 Conclusion
References
Chapter 6. Plant extracts as food preservatives
Abstract
6.1 Introduction
6.2 Sources
6.3 Extraction
6.4 Plant extracts as antimicrobials
6.5 Plant extracts as antioxidants
6.6 Plant extracts as antibrowning agents
6.7 Conclusion
References
Chapter 7. Plant extracts as nutrient enhancers
Abstract
7.1 Introduction
7.2 Plant extracts as sources of vitamins
7.3 Plant extracts as sources of minerals
7.4 Plant extracts as sources of antioxidants
7.5 Plant extracts as sources of polyphenols
7.6 Plant extracts as sources of alkaloids
7.7 Plant extracts as sources of terpenes
7.8 Conclusion
References
Chapter 8. Plant extracts as flavoring agents
Abstract
8.1 Introduction
8.2 Plant extracts used for flavoring
8.3 Production of plant-based flavors
8.4 Advanced technologies to assess the quality of plant-based flavorings
8.5 Encapsulation of plant extract flavorings
8.6 Application of natural plant-based extracts as flavoring agents in the food industry
8.7 Safety evaluation and legislation for food flavorings
8.8 Conclusion
References
Chapter 9. Plant extracts as coloring agents
Abstract
9.1 Introduction
9.2 Synthetic colors and health impact
9.3 Natural food colors
9.4 Anthocyanins
9.5 Betalains
9.6 Carotenoids
9.7 Porphyrin pigments (chlorophylls)
9.8 Regulatory mechanism for food colors
9.9 Challenges with natural colors
9.10 Conclusion
References
Chapter 10. Plant extracts as enzymes
Abstract
10.1 Introduction
10.2 History of enzyme use in food production
10.3 Plant extracts as enzymes
10.4 Applications of plant enzymes in food industry
10.5 Conclusion
References
Chapter 11. Plant extracts as packaging aids
Abstract
11.1 Introduction
11.2 Potential plant extract for packaging
11.3 Conclusion and further remarks
References
Chapter 12. Health benefits of plant extracts
Abstract
12.1 Introduction
12.2 Plant polyphenolic composition
12.3 Health benefits of plant extracts
12.4 Conclusion
References
Chapter 13. Opportunities and challenges of plant extracts in food industry
Abstract
13.1 Introduction
13.2 Opportunities
13.3 Challenges
13.4 Conclusion
References
Index

Shabir Ahmad Mir

Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India.

Affiliations and expertise

Assistant Professor, Department of Food Science and Technology, Government College for Women (Cluster University Srinagar), India

Annamalai Manickavasagan

Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President – Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes.

Affiliations and expertise

Associate Professor, School of Engineering, University of Guelph

Manzoor Ahmad Shah

Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active reviewer for the journals-LWT-Food Science & Technology, Food Packaging and Shelf life, Food Research International and many other scientific journals of repute. He has attended several national and international conferences, workshops and seminars.

Affiliations and expertise

Assistant Professor, Government Degree College for Women, Anantnag, Jammu and Kashmir, India