Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications

Description

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. Cover Title Page Copyright Contents Contributors Preface Chapter 1 - Introduction to nutraceuticals, medicinal foods, and herbs 1.1 - Introduction to nutraceuticals 1.1.1 - Nutraceuticals in history 1.1.2 - Definition of nutraceuticals 1.1.3 - Are nutraceuticals reliable? 1.1.4 - Future trends in nutraceutical production 1.2 - Health effects of medicinal foods and herbs 1.2.1 - Antioxidant activity 1.2.2 - Anticancer effect 1.2.3 - Anti-inflammatory effect 1.2.4 - Antimicrobial effect 1.2.5 - Antidiabetic effects 1.3 - Main uses of medicinal and aromatic plants 1.3.1 - Medicinal applications (pharmaceuticals, herbal medicines) 1.3.2 - Essential oil production 1.3.3 - Food applications 1.3.3.1 - Nutraceuticals 1.3.3.2 - Food preservation 1.3.4 - Dyes and colorants production 1.3.5 - Applications in cosmetics 1.3.6 - Crop protection products 1.4 - Herb and spice market 1.5 - Conclusion References Chapter 2 - The health components of spices and herbs: The medicinal chemistry point of view 2.1 - Introduction 2.2 - Phenolic compounds from extracts of spices and medicinal herbs with anticancer activity 2.3 - Phenolic compounds from extracts of spices and medicinal herbs with anti-inflammatory activity 2.4 - Phenolic compounds from extracts of spices and medicinal herbs with antioxidant activity 2.5 - Phenolic compounds from extracts of spices and medicinal herbs with antidiabetic activity 2.6 - Phenolic compounds from extracts of spices and medicinal herbs with antimicrobial effects 2.7 - Structural changes on natural phenolics to modulate the biological activity 2.7.1 - Flavonoids 2.7.2 - Flavonolignans 2.7.3 - Chalcones 2.7.4 - Gallic acid derivatives 2.7.5 - Hydroxycinnamic acid derivatives 2.7.6 - Phenolipids 2.7.7 - Curcuminoids and analogs 2.7.8 - Stilbene derivatives 2.7.9 - Tyrosol derivatives 2.7.10 Coumarins 2.7.11 - Other compounds 2.8 - Mechanisms of biological activities 2.9 - Conclusion Cell Line Abbreviation List References Chapter 3 - Mediterranean aromatic herbs and their culinary use 3.1 - Introduction 3.2 - Ancient culinary uses of aromatic herbs in the Mediterranean region 3.3 - Aromatic herb species and their culinary uses in Mediterranean countries 3.3.1 - Basil 3.3.2 - Chervil 3.3.3 - Chive 3.3.4 - Coriander 3.3.5 - Dill 3.3.6 - Fennel 3.3.7 - Laurel 3.3.8 - Lavender 3.3.9 - Mint 3.3.10 - Mountain tea 3.3.11 - Oregano 3.3.12 - Parsley 3.3.13 - Rosemary 3.3.14 - Sage 3.3.15 - Tarragon 3.3.16 - Thyme 3.3.17 - Herb mixes 3.4 - Exploitation of wild aromatic plant resources 3.5 - Conclusions References Chapter 4 - Aromatic profile of rhizomes from the ginger family used in food 4.1 - Introduction 4.2 - Plants of the Zingiberales 4.3 - Morphology of the ginger family 4.4 Ethnobotany survey of rhizomes from the ginger family used in Thai food 4.4.1 - Meaung Mai market 4.4.2 - Meatha market, Lum Phoon 4.4.3 - Kum Tiang market, Chiang Mai 4.4.4 - Bann Huatapan, Nakron Sri Thamarat 4.4.5 - Bann Kohka, Lum Pang 4.5 - The volatile analyzes 4.6 - Factors influencing volatile compositions 4.6.1 - Variety 4.6.2 - Processing 4.6.3 - Harvesting stage 4.6.4 - Storage 4.7 - Novel applications of ginger essential oils 4.8 - Conclusion References Chapter 5 - Herbs drying 5.1 - Introduction 5.2 - Fundamental concepts in herbs drying 5.3 - Example of drying characteristics of selected herbs 5.4 - Types of drying technology 5.4.1 - Sun drying 5.4.2 - Solar drying 5.4.3 - Convective hot air drying 5.4.4 - Microwave drying 5.4.5 - Microwave vacuum drying 5.4.6 - Heat pump drying 5.4.7 - Freeze drying 5.4.8 - Combined drying methods 5.4.9 - Modern/smart drying 5.4.10 - Ultrasonic and heat flux system 5.5 - The sensitivity of total phenolic compounds, antioxidants, and minerals of herbs during drying 5.6 - Enzymatic reactions and thermal degradation 5.7 - Microwave power intensity 5.8 - Freeze drying is a good drying method or only for control purpose 5.8.1 - Example of effects of drying methods on total phenolic compounds (TPC) for selected herbs 5.9 - Retained volatile compounds and essential oils after drying 5.10 - Conclusions References Chapter 6 - Analysis of herbal bioactives 6.1 - Introduction 6.2 - Phenolic compounds 6.2.1 - Flavonoids 6.2.2 - Phenolic acids 6.2.3 - Other phenolic compounds 6.2.3.1 - Xanthones and benzophenones 6.2.3.2 - Curcuminoids 6.2.3.3 - Tannins 6.2.3.4 - Lignans 6.3 - Lipids and related compounds 6.3.1 - Terpenes and related compounds 6.3.2 - Fatty acids 6.3.3 - Other lipids 6.3.3.1 - Chlorophylls 6.3.3.2 - Sterols 6.4 - Vitamins and related compounds 6.4.1 - Vitamin C 6.4.2 - Vitamin E 6.5 - Carbohydrates and related compounds 6.5.1 - Sugars 6.5.2 - Glycosides 6.6 - Other bioactive compounds 6.6.1 - Proteins 6.6.2 - Minerals 6.6.3 - Organic acids 6.6.4 - Organic compounds 6.6.4.1 - Alkaloids 6.6.4.2 - Phthalides 6.6.4.3 - Volatile organic compounds 6.7 - Conclusions List of abbreviations References Chapter 7 - Extraction of bioactive compounds and essential oils from herbs using green technologies 7.1 - Introduction 7.2 - Ultrasound-assisted extraction of bioactive compounds and essential oils 7.3 - Microwave-assisted extraction of bioactive compounds and essential oils 7.4 - Supercritical fluid extraction of bioactive compounds and essential oils 7.5 - Plant extracts and essential oils as antimicrobials in meat and meat products 7.6 - Chemometrics and extraction technology 7.7 - Conclusions Acknowledgments References Chapter 8 - Encapsulation of herb extracts (Aromatic and medicinal herbs) 8.1 - Introduction 8.2 - Biopolymeric nanoparticles 8.3 - Nanofibers 8.4 - Nanohydrogels/nanooleogels 8.5 - Nanoliposomes and lipid-based nanoparticles 8.5.1 - Nanoliposomes 8.5.2 - Nanoemulsions 8.5.3 - Solid lipid nanoparticles and nanostructured lipid carriers 8.6 - Alternative and emerging methods for encapsulation 8.7 - Conclusions and remarks References Chapter 9 - Use of herbs and their bioactive compounds in active food packaging 9.1 - Introduction 9.2 - Food packaging 9.3 - Active packaging 9.3.1 - Materials used for active packaging 9.3.2 - Edible active packaging coatings and films 9.3.3 - Active packaging systems used in the food industry 9.3.3.1 - Oxygen, carbon dioxide, and ethylene scavengers 9.3.3.2 - Carbon dioxide releasers 9.3.3.3 - Odor releasers 9.3.3.4 - Moisture regulators 9.3.3.5 - Antimicrobial packaging 9.3.3.6 - Antioxidant packaging 9.4 - Herbs and spices 9.4.1 - Antioxidants and antimicrobials properties of herb and spices in active packaging 9.5 - Recent trends in the use of herbs and spices in active packaging 9.5.1 - Recent trends in the use of essential oils in active packaging 9.6 - Final remarks Acknowledgments Nomenclature References Chapter 10 - Herbal slimming products and natural sexual enhancers 10.1 - Introduction 10.2 - Herbal slimming products 10.2.1 - Slimming potential of herbs and herbal preparations 10.2.2 - Herbal food supplements for weight loss 10.2.3 - Quality and safety of herbal products 10.2.4 - Adulteration of natural supplements for weight loss 10.2.5 - Secondary effects and adverse reactions of slimming herbal supplements 10.3 - Natural sexual enhancers 10.3.1 - Plant-based aphrodisiacs 10.3.2 - Herbal food supplements for sexual life improvement 10.3.3 - Adulteration of natural sexual enhancers 10.3.4 - Secondary effects and adverse reactions of herbal supplements for sexual enhancement 10.4 - Conclusions Acknowledgments Abbreviations References Chapter 11 - Legislation on aromatic herbs in food 11.1 - Introduction 11.2 - Regulatory authorities 11.3 - Legislatorial requirements 11.3.1 - Microbiological requirements 11.3.2 - Physical and chemical requirements 11.3.2.1 - Capsicums 11.3.2.2 - Cinnamon 11.3.2.3 - Cumin 11.3.2.4 - Ginger 11.3.2.5 - Pepper 11.3.2.6 - Turmeric and curcumin 11.3.2.7 - Vanilla 11.4 - Complementary regulations 11.4.1 - Sampling 11.4.2 - Labeling 11.4.3 - Contaminants and residues 11.4.4 - Food additives 11.4.4.1 - Food additives in SAH 11.4.4.2 - SAH as food additives 11.4.5 - Adulteration 11.4.6 - Allergens 11.4.7 - Packaging 11.5 - Supporting guidance 11.6 - Social and environmental requirements 11.7 - Conclusion References Index Back cover