Table Of ContentShi
Food & Culinary Science
FUNCTIONAL FOODS AND NUTRACEUTICALS SERIES
SECOND EDITION
F
Functional Food Ingredients Processing u
n
c
Nutraceuticals Technologies
and t
i
o
n
The second edition of a bestseller, Functional Food Ingredients and a
Nutraceuticals: Processing Technologies covers new and innovative l
technologies for the processing of functional foods and nutraceuticals that
F
show potential for academic use and broad industrial applications. The book
o
includes a number of “green” separation and stabilization technologies that
o
have also been developed to address consumers’ concerns on quality and
d
safety issues. It also details the substantial technological advances made in
nano-microencapsulation that protect the bioactivity and enhance the
I
solubility and bioavailability, and the preservation of health-promoting bioac- n
tive components in functional food products. g SECOND EDITION
r
Containing nine entirely new chapters, the second edition has been e Functional Food
enhanced with coverage of recent developments in the different areas of d
processing technologies. The incorporation of these new emerging technolo- i
gies strengthens the second edition without compromising the contextual e
integrity of the original publication. n Ingredients
t
s
See What’s New in the Second Edition:
a
n Nutraceuticals
• Theoretical approaches in mass transfer modeling, solubility properties, d
and simulation in extraction process N and
• Innovative nanotechnologies in packaging process and nano-microen-
u
capsulation process and technology to protect bioactivity and enhance
t Processing Technologies
solubility and bioavailability of health-promoting bioactive components r
• “Green” separation technologies updated with more information in a
industrial applications c
e
Thousands of research papers have been published on the health benefits of u
bioactive components from natural resources; many books on functional t
foods are related to chemical properties or medical functions. With only a few i
c
books capturing the related processing technologies, the first edition
a
became a valuable tool to help transform results from the lab into industrial
l
applications. Filled with current and sound scientific knowledge of engineer- s
ing techniques and information on the quality of functional foods, the second
edition of this groundbreaking resource is poised to do the same.
EEDDIITTEEDD BBYY
SECOND JJ oo hh nn SS hh ii
K23337 EDITION
ISBN: 978-1-4822-4064-1
90000
9 781482 240641
SECOND EDITION
Functional Food
Ingredients
Nutraceuticals
and
Processing Technologies
Series Editor
John Shi, Ph.D.
Guelph Food Research Center, Canada
Functional Food Ingredients and Nutraceuticals: (2015)
Processing Technologies, Second Edition
Edited by John Shi, Ph.D.
Marine Products for Healthcare: Functional and Bioactive (2009)
Nutraceutical Compounds from the Ocean
Vazhiyil Venugopal, Ph.D.
Methods of Analysis for Functional Foods and Nutraceuticals, (2008)
Second Edition
Edited by W. Jeffrey Hurst, Ph.D.
Handbook of Fermented Functional Foods, Second Edition (2008)
Edited by Edward R. Farnworth, Ph.D.
Functional Food Carbohydrates (2007)
Costas G. Biliaderis, Ph.D. and Marta S. Izydorczyk, Ph.D.
Dictionary of Nutraceuticals and Functional Foods (2006)
N. A. Michael Eskin, Ph.D. and Snait Tamir, Ph.D.
Handbook of Functional Lipids (2006)
Edited by Casimir C. Akoh, Ph.D.
Handbook of Functional Dairy Products (2004)
Edited by Collete Short and John O’Brien
Herbs, Botanicals, and Teas (2002)
Edited by G. Mazza, Ph.D. and B.D. Oomah, Ph.D.
Functional Foods: Biochemical and Processing Aspects, Volume 2 (2002)
Edited by John Shi, Ph.D., G. Mazza, Ph.D., and Marc Le Maguer, Ph.D.
Functional Foods: Biochemical and Processing Aspects, Volume 1 (1998)
Edited by G. Mazza, Ph.D.
SECOND EDITION
Functional Food
Ingredients
Nutraceuticals
and
Processing Technologies
EDITED BY
J o h n S h i
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
© 2016 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Version Date: 20150827
International Standard Book Number-13: 978-1-4822-4065-8 (eBook - PDF)
This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher cannot
assume responsibility for the validity of all materials or the consequences of their use. The authors and
publishers have attempted to trace the copyright holders of all material reproduced in this publication
and apologize to copyright holders if permission to publish in this form has not been obtained. If any
copyright material has not been acknowledged please write and let us know so we may rectify in any
future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,
transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or
hereafter invented, including photocopying, microfilming, and recording, or in any information stor-
age or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copy-
right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222
Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro-
vides licenses and registration for a variety of users. For organizations that have been granted a photo-
copy license by the CCC, a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are
used only for identification and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
Contents
Foreword .................................................................................................................ix
Preface ......................................................................................................................xi
Acknowledgments ..............................................................................................xiii
Editor.......................................................................................................................xv
Contributors ........................................................................................................xvii
Section I “Green” Separation/Extraction/
Concentration Process and Technology
1. Extraction of Health-Promoting Components by
Supercritical-CO Fluid Process ..................................................................3
2
John Shi, Sophia Jun Xue, Lamin S. Kassama, and Xingqian Ye
2. Solubility of Food Components in the Supercritical-CO
2
Fluid Process ..................................................................................................53
John Shi, Sophia Jun Xue, and Siew Young Quek
3. Mathematical Modeling of Supercritical Fluid Extraction ................105
Helena Sovová
4. Biochemical Reactions in Supercritical Fluids .....................................127
Željko Knez, Maja Leitgeb, and Mateja Primožicˇ
5. Mass Transfer Coefficient of Plant Oil in Supercritical-CO
2
Fluid Extraction ...........................................................................................159
John Shi and Sophia Jun Xue
6. Pressurized Low-Polarity Water Extraction of Biologically
Active Compounds from Plant Products ...............................................177
Juan Eduardo Cacace and Giuseppe (Joe) Mazza
7. Purification of Orange Peel Oil and Oil Phase as Functional
Foods by Vacuum Distillation .................................................................199
Mércia de Fátima M. Bettini
8. Membrane Technology for Production of Nutraceuticals ..................217
Marie-Pierre Belleville and Fabrice Vaillant
v
vi Contents
9. Extraction of Functional Food Ingredients and Nutraceuticals
from Dairy ....................................................................................................235
Geneviève Gésan-Guiziou
Section II Nano-Microencapsulation, Delivery
System, and Packaging Technologies
10. Microencapsulation of Food Ingredients for Functional Foods .......267
Siew Young Quek, Qiong Chen, and John Shi
11. Nano-Microencapsulation Technology and Applications in
Fortified and Functional Foods ................................................................319
Yao Olive Li
12. Microencapsulation and Delivery of Omega-3 Fatty Acids ..............373
Luz Sanguansri and Mary Ann Augustin
13. Packaging Functional Foods: From Basic Requirements to Nano
Perspectives..................................................................................................409
Louise Deschênes
14. High-Pressure Processing of Foods toward Their
Industrialization and Commercialization: An Up-to-Date
Overview ......................................................................................................427
Giovanna Ferrentino, Sara Spilimbergo, and Alberto Bertucco
15. Spray-Drying of Nano- and Microcapsules of Nutraceuticals ..........455
Xiang Li, Nicolas Anton, and Thierry F. Vandamme
Section III Bioprocessing Technology
16. Bioprocessing Technology for Production of Nutraceutical
Compounds ..................................................................................................481
Terry H. Walker, Caye M. Drapcho, and Feng Chen
17. Microbial Modeling as Basis for Bioreactor Design for
Nutraceutical Production ..........................................................................509
Caye M. Drapcho and Darryl B. Jones
Contents vii
Section IV Stability and Bioactivity of Antioxidative
Components during Food Processing
18. Dehydration Technologies for Functional Foods
and Nutraceuticals ......................................................................................545
Robert V. Parsons and Stefan Cenkowski
19. Biological Antioxidation Mechanisms: Quenching
of Peroxynitrite ...........................................................................................589
Takashi Maoka and Hideo Etoh
20. Bioactive Stability and Antioxidative Property of Lycopene
from Tomatoes during Processing ..........................................................609
John Shi, Sophia Jun Xue, Lishui Chen, Wenliang Wang, Hetong Lin,
Ying Ma, and Gauri S. Mittal
Index .....................................................................................................................639
Foreword
Food and nutrition science has advanced significantly over the years, pro-
gressing from the introduction of fortified foods to the construction of foods
that promote health. Consumer demand for foods with benefits beyond basic
nutrition has created commercialization opportunities for food manufactur-
ers; functional foods containing bioactive ingredients and nutraceuticals are
becoming more prominent in the marketplace.
The creation and application of functional food ingredients and nutra-
ceuticals require knowledge and understanding of complex physiochemical
processes. Food scientists, nutritionists, functional food designers, and man-
ufacturers are all confronted with issues related to consumer expectations
and confidence. These include challenges regarding the stability and safety
of functional foods and dietary supplements that are associated with claims
to health-promoting benefits. This edition of Functional Food Ingredients and
Nutraceuticals: Processing Technologies helps address some of these challenges
in a structured way.
The editor, Dr. John Shi (Agriculture and Agri-Food Canada, Guelph
Food Research Centre, Ontario), has once again assembled leading experts
from 12 countries to update this valuable resource. Thousands of research
papers have been published on the health benefits of bioactive components
from natural resources; many books on functional foods are related to
chemical properties or medical functions. With only a few books capturing
the related processing technologies, the first edition of this book has been
in high demand by those in the food industry, research, and education
fields. This resource has become a valuable tool to help transform results
from the lab to industrial applications.
The second edition incorporates many new and emerging technologies
that were not present when the first edition was published in 2004. This
includes an emphasis on nanotechnology in packaging processes and nano-
microencapsulation technology to protect and stabilize the bioactivity of
health-promoting components. The section on green separation technolo-
gies contains revised information on industrial applications as well as some
new processes and stabilization technologies that have been developed to
address consumer concerns regarding quality and safety.
Congratulations to Dr. Shi and his colleagues for pursuing the second edi-
tion. It will serve as a unique reference for food science professionals and
food companies involved in research and development of functional foods
ix
