Handbook of Plant Food Phytochemicals
Wiley-Blackwell (Verlag)
978-1-4443-3810-2 (ISBN)
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Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances.
The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals.
With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.
Dr B.K. Tiwari, Food and Consumer Technology, Manchester Metropolitan University, UK Dr Nigel P. Brunton, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland Professor Charles Brennan, Faculty of Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand
Contributor list xiii
1 Plant food phytochemicals 1
B.K. Tiwari, Nigel P. Brunton and Charles S. Brennan
1.1 Importance of phytochemicals 1
1.2 Book objective 2
1.3 Book structure 2
Part I CHEMISTRY AND HEALTH 5
2 Chemistry and classification of phytochemicals 7
Rocio Campos-Vega and B. Dave Oomah
2.1 Introduction 7
2.2 Classification of phytochemicals 8
2.3 Chemical properties of phytochemicals 21
2.4 Biochemical pathways of important phytochemicals 34
3 Phytochemicals and health 49
Ian T. Johnson
3.1 Introduction 49
3.2 Bioavailability of phytochemicals 50
3.3 Phytochemicals and their health-promoting effects 55
3.4 General conclusions 63
4 Pharmacology of phytochemicals 68
José M. Matés
4.1 Introduction 68
4.2 Medicinal properties of phytochemicals 69
4.3 Phytochemicals and disease prevention 78
4.4 Phytochemicals and cardiovascular disease 82
4.5 Phytochemicals and cancer 88
4.6 Summary and conclusions 95
Part II SOURCES OF PHYTOCHEMICALS 105
5 Fruit and vegetables 107
Uma Tiwari and Enda Cummins
5.1 Introduction 107
5.2 Polyphenols 107
5.3 Carotenoids 113
5.4 Glucosinolates 117
5.5 Glycoalkaloids 120
5.6 Polyacetylenes 121
5.7 Sesquiterpene lactones 123
5.8 Coumarins 124
5.9 Terpenoids 125
5.10 Betalains 125
5.11 Vitamin E or tocols content in fruit and vegetables 126
5.12 Conclusions 129
6 Food grains 138
Sanaa Ragaee, Tamer Gamel, Koushik Seethraman, and El-Sayed M. Abdel-Aal
6.1 Introduction 138
6.2 Phytochemicals in cereal grains 139
6.3 Phytochemicals in legume grains 144
6.4 Stability of phytochemicals during processing 149
6.5 Food applications and impact on health 152
6.6 Cereal-based functional foods 152
6.7 Legume-based functional foods 153
7 Plantation crops and tree nuts: composition, phytochemicals and health benefits 163
Narpinder Singh and Amritpal Kaur
7.1 Introduction 163
7.2 Composition 165
7.3 Phytochemicals content 167
7.4 Health benefits 174
8 Food processing by-products 180
Anil Kumar Anal
8.1 Introduction 180
8.2 Phytochemicals from food by-products 181
8.3 By-products from fruit and vegetables 187
8.4 Tuber crops and cereals 189
8.5 Extraction of bioactive compounds from plant food by-products 190
8.6 Future trends 190
Part III Impact of procesing on phytochemicals 199
9 On farm and fresh produce management 201
Kim Reilly
9.1 Introduction 201
9.2 Pre-harvest factors affecting phytochemical content 202
9.3 Harvest and post-harvest management practices 218
9.4 Future prospects 222
10 Minimal processing of leafy vegetables 235
Rod Jones and Bruce Tomkins
10.1 Introduction 235
10.2 Minimally processed products 236
10.3 Cutting and shredding 237
10.4 Wounding physiology 238
10.5 Browning in lettuce leaves 240
10.6 Refrigerated storage 241
10.7 Modified atmosphere storage 242
10.8 Conclusions 243
11 Thermal processing 247
Nigel P. Brunton
11.1 Introduction 247
11.2 Blanching 248
11.3 Sous vide processing 250
11.4 Pasteurisation 251
11.5 Sterilisation 254
11.6 Frying 255
11.7 Conclusion 257
References 257
12 Effect of novel thermal processing on phytochemicals 260
Bhupinder Kaur, Fazilah Ariffin, Rajeev Bhat, and Alias A. Karim
12.1 Introduction 260
12.2 An overview of different processing methods for fruits and vegetables 261
12.3 Novel thermal processing methods 261
12.4 Effect of novel processing methods on phytochemicals 264
12.5 Challenges and prospects/future outlook 268
12.6 Conclusion 269
13 Non thermal processing 273
B.K. Tiwari, PJ Cullen, Charles S. Brennan and Colm P. O'Donnell
13.1 Introduction 273
13.2 Irradiation 273
13.3 High pressure processing 281
13.4 Pulsed electric field 284
13.5 Ozone processing 286
13.6 Ultrasound processing 289
13.7 Supercritical carbon dioxide 291
13.8 Conclusions 292
Part IV STA BILITY OF PHYTOCHEMICALS 301
14 Stability of phytochemicals during grain processing 303
Laura Alvarez-Jubete and Uma Tiwari
14.1 Introduction 303
14.2 Germination 304
14.3 Milling 307
14.4 Fermentation 312
14.5 Baking 315
14.6 Roasting 323
14.7 Extrusion cooking 324
14.8 Parboiling 327
14.9 Conclusions 327
References 327
15 Factors affecting phytochemical stability 332
Jun Yang, Xiangjiu He, and Dongjun Zhao
15.1 Introduction 332
15.2 Effect of pH 335
15.3 Concentration 337
15.4 Processing 338
15.5 Enzymes 346
15.6 Structure 349
15.7 Copigments 350
15.8 Matrix 353
15.9 Storage conditions 357
15.10 Conclusion 363
16 Stability of phytochemicals at the point of sale 375
Pradeep Singh Negi
16.1 Introduction 375
16.2 Stability of phytochemicals during storage 375
16.3 Food application and stability of phytochemicals 381
16.4 Edible coatings for enhancement of phytochemical stability 382
16.5 Modified atmosphere storage for enhanced phytochemical stability 383
16.6 Bioactive packaging and micro encapsulation for enhanced phytochemical stability 384
16.7 Conclusions 387
Part V ANALYSIS AND APPLICAT ION 397
17 Conventional extraction techniques for phytochemicals 399
Niamh Harbourne, Eunice Marete, Jean Christophe Jacquier and Dolores O'Riordan
17.1 Introduction 399
17.2 Theory and principles of extraction 399
17.3 Examples of conventional techniques 405
17.4 Conclusion 409
18 Novel extraction techniques for phytochemicals 412
Hilde H. Wijngaard, Olivera Trifunovic and Peter Bongers
18.1 Introduction 412
18.2 Pressurised solvents 413
18.3 Enzyme assisted extraction 421
18.4 Non-thermal processing assisted extraction 423
18.5 Challenges and future of novel extraction techniques 426
19 Analytical techniques for phytochemicals 434
Rong Tsao and Hongyan Li
19.1 Introduction 434
19.2 Sample preparation 436
19.3 Non-chromatographic spectrophotometric methods 439
19.4 Chromatographic methods 442
20 Antioxidant activity of phytochemicals 452
Ankit Patras, Yvonne V. Yuan, Helena Soares Costa and Ana Sanches-Silva
20.1 Introduction 452
20.2 Measurement of antioxidant activity 453
20.3 Concluding remarks 465
21 Industrial applications of phytochemicals 473
Juan Valverde
21.1 Introduction 473
21.2 Phytochemicals as food additives 474
21.3 Stabilisation of fats, frying oils and fried products 481
21.4 Stabilisation and development of other food products 488
21.5 Nutracetical applications 492
21.6 Miscellaneous industrial applications 494
References 495
Index 502
| Verlagsort | Hoboken |
|---|---|
| Sprache | englisch |
| Maße | 178 x 252 mm |
| Gewicht | 1175 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-4443-3810-2 / 1444338102 |
| ISBN-13 | 978-1-4443-3810-2 / 9781444338102 |
| Zustand | Neuware |
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