Functional Foods and Dietary Supplements
Processing Effects and Health Benefits

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its ?natural goodness?. To date, there has been little examination of the actual effects ? whether positive or negative ? of various types of food processing upon functional foods.

This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as ?alternative? - such as flour from soybeans instead of wheat, or bran and starch from rice ? but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability.

Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

List of Contributors vii

Preface ix

I Fundamentals of Functional Food Processing

1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3
Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad

2 Bioactive Components in Foods 21
Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa

II Major Sources of Functional Foods

3 Processing Effects on Functional Components in Cereals and Grains 63
Binod K. Yadav and J. Jerish Joyner

4 Tropical Fruits 91
Mandeep Kaur and H.K. Sharma

5 Bioactive Compounds in Meat and their Functions 113
Punchira Vongsawasdi and Athapol Noomhorm

6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139
Ratih Pangestuti and Se-Kwon Kim

7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159
Nina Karla M. Alparce and Anil Kumar Anal

8 Functionality of Non-starch Polysaccharides (NSPs) 187
Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong

9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227
Taslima Ayesha Aktar Nasrin and Anil Kumar Anal

10 Isoflavones – Extraction and Bioavailability 255
Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal

III Processing Effects on the Functional Components duringProduct Development

11 Thermal and Non-thermal Processing of Functional Foods 297
Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad

12 Changes of Properties and Functional Components of Extruded Foods 325
Vilai Rungsardthong

13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363
Alisha Tuladhar and Anil Kumar Anal

14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387
Nantarat Na Nakornpanom and Porntip Sirisoontaralak

15 Nanoparticles and Nanoemulsions 405
Anges Teo, Kelvin K.T. Goh and Sung Je Lee

IV Health Benefits and Bioavailability of Functional Foods

16 Pharmacology and Health Benefits of Bioactive Food Sources 439
Maushmi S. Kumar and Shruti Mishra

17 Potential Cardio-protective Effects of Functional Foods 463
Eman M. Alissa and Gordon A. Ferns

Index 489

Athapol Noomhorm is Professor at the Asian Institute of Technology in, Thailand.

Imran Ahmad is affiliated with the Food Engineering and Bioprocess Technology program at the Asian Institute of Technology, Thailand.

Anil K. Anal is, Associate Professor in Food Engineering and Bioprocess Technology & Coordinator of the Food, Agriculture and Bio Systems Cluster at the Asian Institute of Technology, Thailand.