Chapter
2 Bioactive Components in Foods
2.1.1 Food sources of peptides
2.1.2 Health benefits of proteins and peptides
2.1.3 Functional product development containing proteins and peptides
2.1.4 Processing techniques of proteins and peptides
2.2.1 Classification of carbohydrates
2.2.2 Functional carbohydrates and their health benefits
2.2.3 Functional foods containing good carbohydrates
2.3.1 Classification of lipids
2.4.1 Content of polyphenols in food
2.4.2 Health benefits of the polyphenolic foods
2.4.3 Processing techniques of polyphenols
2.5.2 Flavonoid-containing dietary foods
2.5.3 Processing techniques of flavonoids
2.6.3 Processing techniques of anthocyanin
2.7.1 Chemistry of glucosinolates
2.7.3 Processing techniques of glucosinolates
II Major Sources of Functional Foods
3 Processing Effects on Functional Components in Cereals and Grains
3.2 Functional components in cereals and grains
3.2.1 Functional components in rice and their health benefits
3.2.2 Functional components in corn and their health benefits
3.2.3 Functional components in soybean and their health benefits
3.2.4 Functional components in legumes and their health benefits
3.3 Processing of cereals and grains and its effect on the functional components
4.2.1 Polyphenolic constituents of mango
4.2.2 Functional properties of mango
4.3.1 Composition of guava
4.3.2 Functional properties of guava
4.4.1 Chemical composition of pomegranate
4.4.2 Functional properties of pomegranate
4.5 Summary and future trends
5 Bioactive Compounds in Meat and their Functions
5.11 Conjugated linoleic acid (CLA)
6 Bioactive Materials Derived from Seafood and Seafood Processing By-products
6.2 Bioactive materials derived from seafood and seafood processing by-product
6.2.1 Sulfated polysaccharides
6.2.5 Polyunsaturated fatty acids
6.2.6 Vitamins and minerals
6.2.10 Crustacean shells and shellfish wastes
7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals
7.2 By-products of plant food processing
7.2.5 Other cereal grains
7.2.6 Other bioactive compounds in cereal grains
7.3 By-products of processing fruits, vegetables and other crops
7.4 By-products of oil extraction from plant materials
7.5 By-products of processing fish and marine products
7.5.2 Other seafood and aquaculture processing by-products
8 Functionality of Non-starch Polysaccharides (NSPs)
8.1.1 Functionality of commercial hydrocolloids
8.2 Novel NSPs of Asian and Oceania origins
8.2.1 Arugula (Eruca sativa) seed mucilage
8.2.2 Chubak (Acanthophyllum bracteatum) gum
8.2.3 Cincau Hijau (Cyclea barbata) gum
8.2.4 Cress (Lepidium sativum) seed gum
8.2.5 Basil (Ocimum basilicum) seed gum
8.2.6 Durian (Durio zibethinus) seed gum
8.2.7 Mesona (Mesona procumbens) gum
8.2.8 Palmyra palm (Borassus flabellifer) fruit mucilage
8.2.9 Mamaku (Cyathea medullaris) gum
8.2.10 Qodume shirazi (Alyssum homolocarpum) seed mucilage
8.2.11 Malva (Sterculiae lychnophorae) nut gum
8.2.12 Wild sage (Salvia macrosiphon) seed gum
8.2.13 Cashew (Anacardium occidentale) gum
8.2.14 Malabar spinach (Basella alba) mucilage
8.2.15 Tamarind (Tamarindus indica) gum
8.2.16 Balangu (Lallemantia royleana) seed gum
8.2.17 Jelly fig (Ficus awkeotsang Makino)
8.2.18 Chia (Silva hispanica) seed gum
8.3 Modification of physical and functional properties of NSPs
8.3.1 Chemical modification
8.3.2 Enzymatic modification
8.3.3 Physical modification
8.4 Polysaccharides and human health
8.4.1 Source of dietary fibre
8.4.2 Effect of NSPs on starch digestibility
8.4.3 Antitumour and immuno-stimulating functions of NSPs
8.5 Interactions of NSPs with other food components
8.5.1 NSP−starch interaction
8.5.2 Role of NSP in colour degradation of natural pigments
8.5.3 Role of NSP in taste and flavour perceptions
9 Resistant Starch: Properties, Preparations and Applications in Functional Foods
9.2 Starch, composition and its structure
9.2.3 Intermediate materials
9.3 Classification of starch
9.3.1 Based on the action of enzymes
9.3.2 Based on X-ray diffraction
9.4 Types and structure of RS
9.4.1 Resistant starch type 1 (RS I)
9.4.2 Resistant starch type 2 (RS II)
9.4.3 Resistant starch type 3 (RS III)
9.4.4 Resistant starch type 4 (RS IV)
9.5 Factors affecting RS content and its digestibility by enzymes
9.5.1 Intrinsic properties of starch granules
9.5.2 Presence of other components with starch
9.5.3 Food processing techniques
9.6.3 Enzymatic treatment
9.6.4 Heat and enzyme treatment
9.7 Physiological benefit of RS
9.7.1 Prevention of cancer
9.7.3 Prebiotic potential
9.7.4 Inhibition to cholesterol storage
9.7.6 Reducing fat accumulation
9.7.7 Assimilation of minerals
9.8 Functionality of RS in food applications
9.8.2 RS as a texture modifier in baked goods
9.8.3 RS as a crisping agent
9.8.4 RS as a functional ingredient in extruded materials
9.8.5 RS as an encapsulating agent
10 Isoflavones – Extraction and Bioavailability
10.2 Isoflavones: occurrence, biosynthesis, form and structures
10.2.2 Biosynthesis, form and structures
10.2.3 Effect of cultivar and environment on isoflavone content
10.3 Isoflavones: dietary intakes and supplements
10.4 Isoflavones: changing chemistry in soy foods
10.4.1 Effect of conventional protein concentration and isolation and traditional food processing
10.4.2 Effect of soaking condition on content of 12 isoflavones in soybean
10.4.3 Effect of cooking/heating/toasting/baking on isoflavone structure
10.4.4 Effect of acid and base treatment
10.4.5 Effects of dry heat on soy flour isoflavones
10.4.6 Effects of moist heat of a liquid soy product on isoflavone distribution in soy milk
10.4.7 Effect of enzymes on isoflavone forms and flavour of soybean products
10.5 Isoflavones: extraction and analytical methods
10.5.1 Extraction techniques and methods
10.5.2 Analysis techniques and methods
10.6 Isoflavones: metabolism and bioavailability
10.7 Isoflavones: health benefits
III Processing Effects on the Functional Components during Product Development
11 Thermal and Non-thermal Processing of Functional Foods
11.3 Novel thermal processing
11.4 Minimal thermal and non-thermal processing
11.4.1 Ultrasound processing
11.5 High hydrostatic pressure processing
11.6 Radiation processing
11.7 Pulsed electric field processing
11.8 Conclusions and future trends
12 Changes of Properties and Functional Components of Extruded Foods
12.3 Protein-rich extruded foods
12.4 Fibre-rich extruded foods
12.5 Changes to polyphenolic compounds, vitamins and other functional components during food extrusion
12.6 Noodle, pasta and pasta-like product
12.6.2 Clear glass noodle
12.6.4 Pasta products and pasta-like products
13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems
13.2 Encapsulation technology in complex food systems
13.3 Encapsulation techniques
13.3.1 Air suspension or fluidized bed coating
13.3.3 Spray chilling or spray cooling
13.3.5 Ionotropic gelation
13.3.7 Liposome entrapment
13.3.8 Inclusion complexation
13.4 Encapsulation in polymer systems
13.4.1 Encapsulation of bioactive compounds in carbohydrates
13.4.2 Encapsulation of bioactive compounds in gum arabic
13.4.3 Encapsulation of bioactive compounds in alginate systems
13.4.4 Encapsulation of bioactive compounds in chitosan
13.4.5 Encapsulation of bioactive compounds in proteins
13.4.6 Encapsulation of bioactive compounds in proteins and polysaccharide mixtures
13.4.7 Encapsulation with lipids
13.5 Controlled release of bioactive compounds from complex food systems
13.5.1 Release of core materials from the encapsulated particles
14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products
14.3 Chemical effects of food irradiation
14.4 Application of gamma irradiation and its effect on bioactive compounds
14.4.2 Fruits and vegetables
15 Nanoparticles and Nanoemulsions
15.2 Nanotechnology in foods: nanoparticles versus nanoemulsions
15.2.2 Definition: conventional emulsions, nanoemulsions and microemulsions
15.3 Designing nanoemulsions
15.3.1 Materials used for nanoemulsions
15.3.2 Preparation methods of nanoemulsions
15.3.3 Techniques used to characterize nanoemulsions
15.3.4 Effects of temperature, ionic strength and pH changes on nanoemulsions
15.3.5 Shelf life over long-term storage
15.4 Applications of nanoparticles and nanoemulsions
15.5 Potential health effects and risks
IV Health Benefits and Bioavailability of Functional Foods
16 Pharmacology and Health Benefits of Bioactive Food Sources
16.2 Herbs and other food sources for the treatment of ailments
16.2.2 Cardiovascular diseases
16.3 Health benefits of specific bioactive compounds
16.4 Polyherbal formulations
16.5 Standardization of the formulations
16.6 How to get medicinal effects without actually eating medicines?
17 Potential Cardio- protective Effects of Functional Foods
17.2 The protective effect of diet in CVD
17.3 Functional foods with health-related properties
17.3.1 Fish and fish oils
17.3.2 Fruit and vegetables
17.4 Bioactive dietary compounds with cardio-protective potentials
17.4.2 Polyphenol compounds
17.5 Dietary patterns and reduced risk of chronic diseases
Functional Foods and Dietary Supplements
：Processing Effects and Health Benefits
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