Functional and Preservative Properties of Phytochemicals

Description

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. Functional and Preservative Properties of Phytochemicals Functional and Preservative Properties of Phytochemicals Copyright Contents List of contributors 1 - Antimicrobial and antioxidant properties of phytochemicals: current status and future perspective 1. Introduction 2. Plants as a source of antimicrobial and antioxidant agents: a historical perspective 3. Phytochemicals as a source of antimicrobial agents 4. Phytochemicals as a source of antioxidant agents 5. Phytochemicals as a source of functional food ingredients 6. Mechanism of action 7. Current existing limitations and role of modern science and technological innovations to boost the antimicrobial and antiox ... 7.1 Use of waste material 7.2 Extraction technologies of phytochemicals 7.3 Biotechnology approaches 7.4 Nanotechnology approach 7.5 Bioinformatics 7.6 Mathematical modeling 7.7 Regulatory approval 8. Conclusion Acknowledgments References Further reading 2 - Functional food ingredients from old age cereal grains 1. Introduction 2. Taxonomic classification of millets 3. Global millet production and consumption 4. The general structure of millet grains 5. Millets: from coarse cereals to nutri grains 6. Millet carbohydrates 6.1 Starch 6.1.1 Enzyme digestibility of millet starch 6.1.2 Uses of millet starch 6.2 Soluble sugars 6.2.1 Dietary fiber 7. Millet proteins 7.1 Digestibility of millet proteins 7.2 Millet proteins—applications 8. Millet lipids 8.1 Sorghum wax as edible biofilm 9. Millet nutraceuticals 9.1 Phenolic acids 9.2 Tannins 9.3 Steryl ferulates 9.4 Carotenoids 10. Antinutrients in millets 10.1 Phytic acid 10.2 Oxalates 10.3 Protease inhibitors 10.4 C-glycosylflavones 11. Health benefits of millets 11.1 Prebiotic and probiotic source 11.2 Antioxidants 11.2.1 Diabetes 11.2.2 Obesity 11.2.3 Antimicrobial activity 11.2.4 Millets and cancer 12. Effect of processing in millet nutrition 13. Conclusion and future perspectives References 3 - Aquatic plants as a natural source of antimicrobial and functional ingredients 1. Introduction 2. Seaweeds 3. Seaweeds proteins 4. Bioactive compounds 5. Seaweed-derived bioactive hydrolysates/peptides 6. Methods used for the release of bioactive peptides 7. Computational approaches for exploring biological activity of peptides 8. Antimicrobial activity of the seaweed-derived bioactive compounds 9. Functional activities of the seaweed-derived bioactive compounds 9.1 Antioxidative activity 9.2 Antitumor activity 9.3 Neuroprotective activity 9.4 Anticoagulant activity 9.5 Immunomodulatory activity 9.6 Antiobesity activity 9.7 Antidiabetic activity 10. Utilization of seaweeds and their derivates in healthier food products 11. Conclusion References 4 - Antimicrobial properties of selected plants used in traditional Chinese medicine 1. Introduction 2. Character and significant features of Traditional Chinese medicine 3. Formulations of traditional Chinese medicinal plants 4. Antimicrobial properties of some common plants used in traditional Chinese medicine 4.1 Panax ginseng C. A. Mey 4.2 Ginkgo biloba L. 4.3 Ephedra sinica stapf 4.4 Artemisia annua L. 4.5 Alpinia officinarum hance 4.6 Angelica sinensis (oliv.) diels 4.7 Arctium lappa L. 4.8 Astragalus membranaceus (fisch.) bunge 4.9 Chrysanthemum morifolium ramat 4.10 Lycium chinense mill 4.11 Myristica fragrans houtt 4.12 Paeonia lactiflora pall 4.13 Paeonia suffruticosa andrews 4.14 Polygonum multiflorum thunb 4.15 Rheum palmatum L. 4.16 Salvia miltiorrhiza bunge 4.17 Schisandra chinensis (turcz.) baill 4.18 Scutellaria baicalensis georgi 5. Conclusion References 5 - Natural products from plants: recent developments in phytochemicals, phytopharmaceuticals, and plant-based neutraceutic ... 1. Plants: nature's chemical factories 2. Cancer and chemotherapeutic targets 3. Major classes of anticancer molecules 4. Anticancer compounds from plants 5. What is an ideal anticancer molecule? 6. Commercial success stories 7. Why do we need more medicines for cancer treatment? 8. Traditional medicine resources for anticancer molecules 9. High throughput screening for molecule identification 10. Neutraceuticals with anticancer properties 11. The proposed mechanisms of anticancer activity 12. Can food ingredients be therapeutic? 13. Our studies 14. Future perspectives References 6 - Foodborne microbial toxins and their inhibition by plant-based chemicals 1. Introduction 2. Microbial toxins in food system 3. Factors affecting microbial toxins secretion in food system 4. Detection of microbial toxins in food system 4.1 Thin layer chromatography 4.2 High-performance liquid chromatography 4.3 High-performance thin layer chromatography 4.4 Gas chromatography-mass spectroscopy 4.5 Liquid chromatography-mass spectroscopy 4.6 Matrix-assisted laser desorption ionization-time of flight mass spectroscopy 4.7 Fourier transforms infrared spectroscopy 4.8 Nucleic acid–based techniques 4.9 Immunological-based techniques 4.10 Biosensor for toxin determination 4.11 Fluorescence microscopy 5. Safety limits in food system 6. Major groups of phytochemicals inhibitory to mycotoxins 6.1 Terpenes 6.2 Phenols 6.3 Nitrogen containing compounds 6.3.1 Alkaloids 6.3.2 Glucosinolates 6.4 Lectins 7. Phytochemicals against microbial toxins 8. Conclusion and future perspectives References Further reading 7 - Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products 1. Introduction 2. Phytochemicals from agri-food by-products 2.1 Carotenoids 2.2 Phenolic compounds 2.3 Dietary fiber 3. Extraction technologies applied for the revaluation of agri-food by-products 3.1 Conventional extraction 3.2 Ultrasound-assisted extraction 3.3 Microwave-assisted extraction 3.4 Pressurized liquid extraction 3.5 Pulsed electric field 3.6 Supercritical fluid extraction 3.7 Gas expanded liquids 4. Concluding remarks References 8 - Application of nanotechnology to boost the functional and preservative properties of essential oils 1. Introduction 2. Preservative and functional properties of essential oils 3. Nanotechnology: an efficient approach to enhance the bioactivity of essential oils 4. Delivery agents and techniques used for encapsulation of essential oils 4.1 Starch 4.2 Cellulose 4.3 Pectin 4.4 Guar gum 4.5 Chitosan 4.6 Alginate 4.7 Carrageenan 4.8 Dextrans 4.9 Cyclodextrin 5. Technique used for encapsulation of essential oils 6. Conclusion References Further reading 9 - Biotechnology: a tool for synthesis of novel bioactive compounds 1. Introduction 2. Exploration and screening of novel bioactive compounds from microbial sources 2.1 Functional and homology screening 2.2 Other metagenomic surveys 3. Synthesis of oligosaccharides and peptides as bioactive compounds 3.1 Synthesis of oligosaccharides using microbial-derived enzymes 3.1.1 Fructooligosaccharides (FOS) 3.1.2 Galactooligosaccharides (GOS) 3.1.3 Xylooligosaccharides (XOS) 3.1.4 Isomaltooligosaccharide (IMO) 3.2 Bioactive peptides 3.2.1 Enzymatic hydrolysis 3.2.2 Microbial fermentation 4. Bioprobes for qualitative and quantitative detection of bioactive molecules/compounds 4.1 Biosensors for screening and detection of bioactive molecules 4.1.1 Enzyme biosensors 4.1.2 Immunosensors and nucleic acid sensors 4.1.3 Whole cell/cell component–based sensors 4.1.4 Biomimetic biosensors and others 5. Systems biology enabled synthesis of bioactive compounds References Further reading 10 - Prospects of omics technologies and bioinformatics approaches in food science 1. Introduction 2. Foodomics: omics in the field of food science and nutrition 3. Role of bioinformatics in food science 4. Aflatoxin B1 inhibitory potential and therapeutic characterization of selected test compounds: selection of the receptor mo ... 5. Modeling of the receptor molecules (ver-1 and omt A) 6. Selection of ligand molecules 7. Physicochemical characterization and drug-likeness scores of the compounds along with toxicity and their expected LD50 value 8. Docking 9. Observation 10. Concluding remarks and future perspectives Acknowledgment References Further reading 11 - Phytochemicals: extraction process, safety assessment, toxicological evaluations, and regulatory issues 1. Introduction 2. Phytochemicals 3. Types of phytochemicals 4. Phytochemicals and health benefits 5. Extraction process of phytochemicals 5.1 Plant material 5.2 Choice of solvents 5.3 Choice of solvents 5.4 Extraction procedures 5.4.1 Safety assessment 6. Ethnobotanical studies on the use of phytochemicals 7. Toxicological study 8. Regulatory assessment 9. Conclusion References 12 - Phytochemicals: intellectual property rights 1. Introduction 1.1 Phytochemical extraction 1.1.1 Enzymatic hydrolysis 1.1.2 Nanoparticles formation 1.2 Phytochemicals in pediatrics and sports drink composition 1.3 Biological activity of the phytochemicals 1.4 Use claim of phytochemicals in patents 1.5 Plants and their extracted phytochemicals in legal terms 1.6 Patent protection: plant varieties and farmer's rights act (2001) 1.7 Protection through the biological diversity act (2002) 1.8 Geographical indication of goods (registration and protection) act (1999) 1.9 Traditional knowledge digital library (TKDL) 1.10 Important medicinal plants and their uses as medicines in India 2. Conclusion References Further reading 13 - Innovations and future trends in product development and packaging technologies 1. Introduction 2. High hydrostatic pressure 2.1 Sterilization mechanism of HPP 2.2 Food-based applications of HPP 2.3 Fruits and vegetables 2.4 Milk and milk products 2.5 Cereal grains and legumes 2.6 Advantages of High Pressure Processing 2.7 HPP limitations 3. PEF 3.1 Principle 3.2 Mechanism of microbial inactivation 3.3 Factors affecting PEF efficiency 3.4 Processing conditions 3.5 Electric field 3.6 Pulse wave shape 3.7 Treatment time and temperature 3.8 Product-related factors 3.8.1 Conductivity, pH, and ionic strength 3.9 Microbial factors 3.9.1 Type of microorganisms and their initial population in the food 3.9.2 Growth stage of microorganisms 3.10 Advantages 4. Cold plasma technology 4.1 Features of cold plasma technology 4.2 Principle of plasma 4.3 Classification of plasma 4.4 Applications in food processing 4.4.1 Mechanism for microbial inactivation 4.5 Inactivation of enzymes 4.6 Modification of food starches 4.7 Modification of packaging materials 5. Nanotechnology 5.1 Food application 5.1.1 Surface functionalized nanoparticles 5.2 Nanocomposites 5.3 Lipophilic bioactives 5.4 Nanotechnology in dairy foods 6. Future prospects of food packaging 7. Biopackaging of food 8. Active packaging 9. Biosensors and food packaging 9.1 Categories of sensor packaging systems 9.2 Bioactive paper sensor 9.3 Enzymatic biosensor 10. Conclusion References Further reading Index A B C D E F G H I J K L M N O P Q R S T U V W X Y Z