Functional Foods and Nutraceuticals: Processing Technologies consolidates the wealth of information currently available into a single handbook to help food engineers better understand and utilize the latest developments and technologies.

Providing a sequential study of the key factors in the preparation of functional foods, Functional Foods and Nutraceuticals: Processing Technologies covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. Individual properties of compounds are examined with regard to their influence on, and suitability of, the method chosen for processing and production.

• Discusses extraction of bioactive components from raw material, including matrix and cell structure modification, supercritical CO2 fluid technology, and superheated water
• Covers separation technologies, including chemical free separation, and membrane separations for the concentration of bioactive materials
• Includes latest dehydration technologies for retaining bioactivity in herbal medicine
• Discusses microencapsulation and bioprocessing
• Focuses on improving the bioavailability and stability of bioactive components in food products

Contents

Supercritical Fluid Extraction Technology

1. Supercritical Fluid Technology for Extraction of Bioactive Components
2. Solubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process
3. Modeling of Supercritical Fluid Extraction of Bioactives from Plant Materials
4. Biochemical Reactions in Supercritical Fluids

Pressurized Low Polarity Water Extraction, Membrane Separation, Distillation and Dehydration Technologies

5. Pressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products
6. Purification of Orange Peel Oil and Oil Phase by Vacuum Distillation
7. Dehydration Technologies to Retain Bioactive Components
8. Membrane Separation Technology in Processing Bioactive Components

Bioprocessing Technology

9. Bioprocessing Technology for Production of Nutraceutical Compounds
10. Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production

Preservation and Packaging Technologies

11. Food Pasteurization and Sterilization with High Pressure
12. Microencapsulation and Delivery of Omega-3 Fatty Acids
13. Packaging Technologies of Functional Foods

Antioxidant Properties and Material

14. Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
15. Stability of Lycopene During Food Processing
16. Fruits with High Antioxidant Activity as Functional Foods

Index

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