Flavor Development for Functional Foods and Nutraceuticals

This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products.

Autorentext

M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

Yashwant Pathak, PhD, is currently the associate dean for faculty affairs at the newly launched College of Pharmacy, University of South Florida, Tampa, Florida. Pathak earned his MS and PhD degrees in pharmaceutical technology from Nagpur University, Nagpur, India, and EMBA and MS degrees in conflict management from Sullivan University, Louisville, Kentucky. With extensive experience in academia and indus¬try, Pathak has over 120 publications, research papers, abstracts, book chapters, and reviews to his credit. He has presented over 150 presenta¬tions, posters, and lectures worldwide in the field of pharmaceuticals, drug delivery systems, and other related topics.

Klappentext

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation.

Features:

• Explains how flavors play an integral role in a finished nutraceutical product

• Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials

• Covers flavor encapsulation techniques for thermal degradable food components

• Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine

This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products.

Also available in the **Nutraceuticals: Basic Research/Clinical Applications Series: * Flavors for Nutraceuticals and Functional Foods, edited by* M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) *

Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by *Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) * Food By-product Based Functional Food Powders*, edited by Özlem Tokusoglu (ISBN 978-1-4822-2437-5)

Inhalt

Series Preface

Preface

Editors

Contributors

1 History of Flavors Associated with Functional Foods and Nutraceuticals * B. Siva Lokesh, Dheeraj Kumar, Mayank Handa, and Rahul Shukla

2 Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods * Raghuraj Singh, Kiran Yadav, and Deepak Yadav

3 Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries * Jayvadan Patel and Anita Patel

4 Flavor Challenges in Legume-Based Functional Food Products * M. Selvamuthukumaran and Yashwant V. Pathak

• 5 Flavor Challenges in Cereal-Based Functional Food Products * M. Selvamuthukumaran and Yashwant V. Pathak

6 Encapsulation of Flavoring Compounds in Functional Foods and Dairy Nutraceuticals * Kanchan Kashyap, Kiran Yadav, and Deepak Yadav

7 Natural Flavors in Various Nutraceutical Product Applications * Komal Parmar and Jayvadan Patel

8 Natural Flavors in Functional Food Supplements * Rahul Shukla, J. Lalrengpuii, W. Abhay, K. Vignesh, and A. Prabakaran

9 Flavors and Fragrances: Natural and Food-Grade Ingredients for Nutraceuticals Applications * Rahul Shukla, Nikhil Chauhan, Chetan Rajak, and S. J. S. Flora

10 Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception * Komal Parmar and Jayvadan Patel

11 The Bad Taste of Nutraceuticals: Overview of Basic Research on Bitter Taste * Bhoomika Patel, Ankita Mehta, Jayvadan Patel, and Mayur M. Patel

• 12 Taste Assessment Trials for Sensory Analysis of Oral Nutraceutical Products and Functional Foods * Madan Mohan Gupta

13 Quality Control in Flavor Industry * Komal Parmar and Jayvadan Patel

14 Legislation for Natural and Synthetic Flavors Used in Functional Foods and Nutraceuticals * Priyanka Bhatt, Priya Narvekar, Gulimirerouzi Fnu, Dewi Melani Hariyadi, Umi Athiyah, and Yashwant V. Pathak

Index