Functional Food Products and Sustainable Health PDF
Preview Functional Food Products and Sustainable Health
Saghir Ahmad Nasser Abdulatif Al-Shabib Editors Functional Food Products and Sustainable Health Functional Food Products and Sustainable Health (cid:129) Saghir Ahmad Nasser Abdulatif Al-Shabib Editors Functional Food Products and Sustainable Health Editors SaghirAhmad NasserAbdulatifAl-Shabib DepartmentofPostHarvestEngineering FoodScience&NutritionDepartment andTechnology KingSaudUniversity AligarhMuslimUniversity Riyadh,SaudiArabia Aligarh,India ISBN978-981-15-4715-7 ISBN978-981-15-4716-4 (eBook) https://doi.org/10.1007/978-981-15-4716-4 #SpringerNatureSingaporePteLtd.2020 Thisworkissubjecttocopyright.AllrightsarereservedbythePublisher,whetherthewholeorpartofthe materialisconcerned,specificallytherightsoftranslation,reprinting,reuseofillustrations,recitation, broadcasting,reproductiononmicrofilmsorinanyotherphysicalway,andtransmissionorinformation storageandretrieval,electronicadaptation,computersoftware,orbysimilarordissimilarmethodology nowknownorhereafterdeveloped. Theuseofgeneraldescriptivenames,registerednames,trademarks,servicemarks,etc.inthispublication doesnotimply,evenintheabsenceofaspecificstatement,thatsuchnamesareexemptfromtherelevant protectivelawsandregulationsandthereforefreeforgeneraluse. The publisher, the authors, and the editorsare safeto assume that the adviceand informationin this bookarebelievedtobetrueandaccurateatthedateofpublication.Neitherthepublishernortheauthorsor theeditorsgiveawarranty,expressedorimplied,withrespecttothematerialcontainedhereinorforany errorsoromissionsthatmayhavebeenmade.Thepublisherremainsneutralwithregardtojurisdictional claimsinpublishedmapsandinstitutionalaffiliations. ThisSpringerimprintispublishedbytheregisteredcompanySpringerNatureSingaporePteLtd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore Preface Natural and processed foods carry a number of ingredients, both major and minor. The functionality in the food may be brought by incorporating certain functional ingredientswhichprovidehealthbenefitandimprovementinnutritionalandsensory characteristics.Itensuresthatthefoodsopreparedhasgoodqualitycharacteristics. Itissafe,healthy,stable,andacceptabletothemasses.Nowadays,consumershave becomemuchconsciousaboutthefoodsafetyandhealthbeneficialeffects.Avariety of food can be produced by modifying flavor, aroma, color, texture, incorporating antioxidants, dietary fibers, and other food additives which support the quality, healthbenefit,andshelflifeoftheprocessedfood.Toincorporatetheabovevalues, ithasbeenrealizedandtheideaisbeingpropagatedintheformofabookthatwill fulfillthedemandsofthepeople.Thereismuchdiscussionabouttheadequatediet for theworld’sincreasing population,andefforts havealreadybeenmadetofulfill the scarcity of food. The problem related to food quantity has almost been solved, butnowitisthetimeoffoodqualityinrelationtothehealthissuesofhumans.The common health problems prevailing in the society are malnutrition, cardiovascular diseases,type-2diabetes,andseveralothertypesofnoncommunicablediseasessuch as cancer. The food we consume should be balanced in all manner that it should provide required calories plus chemical energies, namely minerals, vitamins, enzymes, antioxidants, and pigments. There are some ingredients that provide functionality, which means food play additional roles as providing health benefits. Therehasbeenanincreaseddemandofconsumerforfunctionalfoodandtherefore international health organization and government agencies prompted to develop specificguidelinesforproductionofsuchfoods. This book includes 15 chapters primarily focusing on functional foods from selectedsourcesgoingthroughdifferentunitoperations,namelyprocessing,preser- vation,andpackagingofvarietyofproducts.Somechaptersprovideinsightsabout bioactive ingredients in processed food, while other chapters discuss the impact of naturalantioxidantsonhumanhealthandprobioticbacteriausedinfood. Chapter 1 emphasizes on the importance of the role of bioactive ingredients in processed food as the bioactive ingredients help in sustaining the human body. Chapter 2 describes abouttheimportanceofnaturalantioxidantsonhuman health. Naturalantioxidantshavebeenidentifiedassubstituteofsyntheticantioxidants,and they do not carry any carcinogenic effect to the human when added in processed v vi Preface food. Chapter 3 describes the use of probiotic bacteria in processed food. The probiotic bacteria are the group of bacteria, namely lactic acid bacteria, to be incorporated in the food system which would be consumed by human being. Whensuchbacteriaaretransferredintohumandigestivetract,theyprovideasystem which conserves the digestion by preventing the effect of any harmful bacteria. Chapter 4 discusses the nutritional modification in meat food for protection of human health. Red meat has some saturated fatty acids which have adverse effect on human body. The level of animal fat is brought down by substitution of fat mimics system, which helps to prevent cardiovascular diseases in human. Fifth chapter advocates about the processing of by-products of food industry to make valuabledietaryfiber.Chapter6describestheencapsulationofactiveingredientsin functional food. Encapsulation is modern technology which provides feasible con- sumption and their specific release in human digestive system. Chapter 7 provides informationofcerealsasfunctionalingredientsinmeatandmeatproducts.Chapter 8providestheinformationofdietaryfiberanditsroletopreventdiseasesinhuman when taken along with fooddiet.The dietary fiberacts as aroughage whichisnot digestedbyhumandigestivesystem,butitprovidesbulktopreventconstipationin human.Chapter9describestheroleoffoodantioxidantsinfoodpreservation.Food productswithplentyoffatarepronetobeoxidizedandspoiledduetorancidflavor. Theantioxidantsareincorporatedinmanycommercialfoodproductstoprotectthem fromoxidation.Chapter10throwslightondietaryfiberasafunctionalfood.Fiber thoughnotgivinganycaloriesandalsonotdigestible,theyfunctioninpromotingthe movement of material through digestive system. Chapter 11 describes the joint action of lipids and hydrocolloids in shaping the functional and nutritional aspect ofprocessedfood.InChap.12,thetechnology andprospectoffruitandvegetable based functional foods is discussed. Chapter 13 describes the importance of by-products of fruits and vegetables for development of functional food. Chapter 14 describes the application of lactic acid bacteria in fermented food and its therapeutic importance. The lactic acid bacteria have evolved as most promising bacteria carrying beneficial health effect on human being. Chapter 15 focuses on health and beneficial effects of flavonoids and its potential use in food system. Flavonoidsarehighlybioactiveingredientsbearingantioxidantsandcolorfinishing properties. We extend our sincere thanks to all our well-qualified and internationally renowned contributors for providing the relevant, reliable, and cutting-edge scien- tific information/technology to make this book a reality with great pleasure. All chapters are well illustrated with tables and figures properly placed and enriched withup-to-dateinformation.WeareverygratefultoSpringerNaturefortheexcel- lentassistanceinproducingthisbook.Wesincerelythankthemembersofourfamily for theirhelp and lamentthedisappointmentand suffering that they endured when thisbookwasplanned. Aligarh,UttarPradesh,India SaghirAhmad Riyadh,SaudiArabia NasserAbdulatifAl-Shabib Contents 1 BioactiveIngredientsinProcessedFoods. . . . . . . . . . . . . . . . . . . . . 1 SattarHusainandSaghirAhmad 2 TheImpactofNaturalAntioxidantsonHumanHealth. . . . . . . . . . 11 IrfanKhanandSaghirAhmad 3 ProbioticBacteriaUsedinFood:ANovelClass ofAntibiofilmAgent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 FohadMaboodHusain,NasserA.AbdulatifAl-Shabib, AbdullahAlyousef,AltafKhan,MohammedArshad,IftekharHassan, ThamerA.Albalawi,andIqbalAhmad 4 NutritionalModificationinMeatFoodfortheProtection ofHumanHealth. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 SaghirAhmadandIrfanKhan 5 PotentialofFoodProcessingBy-productsasDietaryFibers. . . . . . 51 FarhanaMasood,AbdulHaque,SaghirAhmad,andAbdulMalik 6 EncapsulationofActiveIngredientsinFunctionalFoods:Current TrendsandPerspectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 IshfaqHamidDar,ShayeebAhmadBhat,ArshiedManzoor, andSaghirAhmad 7 CerealsasFunctionalIngredientsinMeatandMeatProducts. . . . 91 ShayeebAhmadBhat,ArshiedManzoor,IshfaqHamidDar, andSaghirAhmad 8 RoleofDietaryFibersandTheirPreventiveMeasures ofHumanDiet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 SaghirAhmadandIrfanKhan 9 FoodAntioxidants:FunctionalAspectsandPreservationDuring FoodProcessing. . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .. . . . . . . 131 InshaZahoorandFarhanaMehrajAllai vii viii Contents 10 DietaryFiberasaFunctionalFood. . . . . . . . . . . . . . . . . . . . . . . . . 155 KausarJahan,OvaisShafiqQadri,andKaiserYounis 11 FunctionalandNutritionalAspectsofHydrocolloidsandLipids. . . 169 NaziaTabassum,SwetaJoshi,andRayeesUlIslam 12 FutureProspectsofFruitandVegetable-BasedFunctionalFoods. . . 191 OvaisShafiqQadri,KaiserYounis,andTawheedaYasin 13 RoleofBy-productsofFruitsandVegetables inFunctionalFoods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199 FaizanAhmad,SadafZaidi,andSaghirAhmad 14 LacticAcidBacteria(LAB)FermentedFoodandTheir TherapeuticImportance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 IrfanKhanandSaghirAhmad 15 Flavonoids:HealthBenefitsandTheirPotentialUse inFoodSystems. . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .. . . . . . . 235 ArshiedManzoor,IshfaqHamidDar,ShayeebAhmadBhat, andSaghirAhmad Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257 Editors and Contributors About the Editors Saghir Ahmad is a Professor and Chairman of the Department of Post Harvest Engineering and Technology, under the Faculty of Agricultural Sciences, Aligarh Muslim University (Aligarh), India. He is a respected scientist in the field of food technology,particularlymeatprocessingandpreservation.HeholdsB.TechandM. Tech degrees in Food Technology from the prestigious Harcourt Butler Technical University,Kanpur(India),andin2005hecompletedhisPh.D.attheDepartmentof PostHarvestEngineeringandTechnology,A.M.U.Hehas35yearsofexperience, including12yearsinindustryand23yearsinteachingandresearch.Hecompleted twogovt.(ICAR)-fundedprojectsbetween1999and2008,andwasateamleaderin All India Coordinated Research Project (AICRP) between 2007 and 2015. He is a memberofseveralscientificsocieties,includingtheIndianScienceCongressandthe Association of Food Scientist and Technology (AFST), Mysore. He has published 53researchpapersinleadingnationalandinternationaljournals,andhasparticipated in more than 20 conferences, presented 40 papers, and published two books. He contributed six chapters to and was a coeditor of the book “Food Processing: Strategies for Quality Assessment,” published by Springer Science Business Mediain2014. Nasser Abdulatif Al-Shabib is a well-known food scientist and an Associate Professor at the Department of Food Science and Nutrition, Food and Agricultural SciencesCollege,KingSaudUniversity(KSU),K.S.A.Hisresearchfocusesonfood safety. He completed his Ph.D. at Leeds University/Food Science and Nutrition Department, United Kingdom, in 2012, and he holds bachelor’s and master’s degrees in Food Science at Basrah University and the Food Science and Nutrition Department at KSU, respectively. He has worked in various capacities. He joined KingSaudUniversityasaScientificEquipmentSpecialistattheFoodandNutrition Departmentin1995,andwaspromotedtoAssistantProfessorofFoodSafetyatthe samedepartmentin2013,andtoAssociateProfessorofFoodSafetyattheDepart- mentofFoodandNutrition,FoodSciencesandAgricultureCollege,in2018.Heis involvedincoursesonfoodsafety,includingGAP,GMP,HACCP,HARPCs,and ix x EditorsandContributors food allergy. He isa member of severalscientific societies, and hasparticipated in fiveinternationalandnationalconferences.Hehaspublished20researchpaperson foodscienceandfoodsafetyinleadingnationalandinternationaljournals. Contributors Faizan Ahmad Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India IqbalAhmad FacultyofAgriculturalSciences,DepartmentofAgriculturalMicro- biology,AligarhMuslimUniversity,Aligarh,UttarPradesh,India Saghir Ahmad Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India ThamerA.Albalawi CollegeofBiology,PrinceSattambinAndulazizUniversity, Alkharj,SaudiArabia Farhana Mehraj Allai Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh,India Nasser Abdulatif Al-Shabib Faculty of Food and Agricultural Sciences, Depart- mentofFoodScienceandNutrition,KingSaudUniversity,Riyadh,SaudiArabia Abdullah Alyousef Department of Clinical Laboratory Sciences, College of AppliedMedicalSciences,KingSaudUniversity,Riyadh,SaudiArabia Mohammed Arshad Department of Clinical Laboratory Sciences, College of AppliedMedicalSciences,KingSaudUniversity,Riyadh,SaudiArabia ShayeebAhmadBhat FacultyofAgriculturalSciences,DepartmentofPostHar- vest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh,India Ishfaq Hamid Dar Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India AbdulHaque FacultyofAgriculturalSciences,DepartmentofPostHarvestEngi- neeringandTechnology,AligarhMuslimUniversity,Aligarh,UttarPradesh,India IftekharHassan DepartmentofZoology, CollegeofScience, KingSaudUniver- sity,Riyadh,SaudiArabia FohadMaboodHusain FacultyofFoodandAgriculturalSciences,Departmentof FoodScienceandNutrition,KingSaudUniversity,Riyadh,SaudiArabia
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