For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fiber, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics, and functional enzymes.

Although much progress has been made in the identification, extraction and characterization of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing.

Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products.

Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed.

Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Nutraceutical and Functional Food Processing Technology

About the IFST Advances in Food Science Book Series

List of Contributors

Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

Alberta N. A. Aryee and Joyce Irene Boye

Introduction
Overview, Classification, and Benefits of Nutraceuticals and Functional
   Foods
Production of Nutraceuticals and Functional Foods
Current Formulation Trends and the Modern Marketplace
Conclusion
References

Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System

Meidad Kissinger

Introduction
Background
Functional Food Footprint – The Case of Tomatoes
Summary
References

Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products

Ashutosh Singh and Valérie Orsat

Introduction
Processing Technologies for Functional Food Bioactive Components and
   Nutraceutical Products
Delivery of Nutraceuticals in Food and Its Limitations
Conclusion
References

Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products

George Brian Lockwood

Introduction
Contents of Single Components in Formulated Products
Contents of Active Constituents of Ranges of Nutraceuticals of Complex
   Composition
Bioavailability
Other Indicators of Quality
Possible Contaminants in Nutraceuticals
Safety
Adverse Effects
Drug Interactions
Conclusions
References

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

Zhen Ma and Joyce Irene Boye

Current Developments and Emerging Trends in Food Emulsion Products
Emerging and Novel Ingredients in Food Emulsion Products
Factors Influencing Physical Characteristics of Salad Dressings and Other
    Food Emulsions
Novel Food Regulations of Salad Dressing and Mayonnaise Products
Processing of Salad Dressings and Other Food Emulsion Products

Processing of Beverages for the Health Food Market Consumer

Garima Goel Lal

Introduction
Consumer Trends in Beverage Consumption and Functional Beverages
Taste Is the Prime Factor in Choosing Food and Beverages
Regulatory Considerations with Respect to Ingredients and Claims
Desired Functional Benefits and Bioactive Ingredients
Health Issues Addressable through Functional Beverages
Beverage Processing Technology
Packaging
Other Marketing Considerations
Conclusion
References

Incorporation of Nutraceutical Ingredients in Baked Goods

Mehmet Hayta and Büsra Polat

Introduction
Bakery Products
Nutraceuticals and Nutraceutical–Incorporated Baked Goods
Conclusion
References

New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen

Introduction
Cereals and Their Food Applications
Novel Technologies in the Processing of Cereal-Based Products
Future Prospects
References

Novel Approaches to Enhance the Functionality of Fermented Foods

Emmanuel Y. Anom and Chibuike C. Udenigwe

Introduction
Starter Culture for Fermented Food Production
Functionality of Fermented Foods
Novel Approaches to Enhancing the Functionality of Fermented Foods
Conclusion
References

Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods

Alexandra Dauz and Chang Yong Lee

Introduction
Thermal Processing
Non-Thermal Processing
Conclusion
References

Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector

Kasipathy Kailasapathy

Introduction: Health Food Sector
Microencapsulation Technologies Applicable to Bioactive Functional
   Ingredients and Foods
Future Trends and Marketing Perspectives
References

Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets

Alberta N. A. Aryee and Joyce Irene Boye

Introduction
Nutraceuticals and Functional Foods
Health claims
Conclusion
References