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Submit a ProposalFermentative Nutraceuticals
 | Edited by Meena Sindhu and Anil Panghal Series: Bioprocessing in Food Science Copyright: 2025 | Status: Published ISBN: 9781119775638 | Hardcover | 338 pages Price: $225 USD  |
One Line Description
Fermentative Nutraceuticals, the latest volume in the series, “Bioprocessing in Food Science,” disseminates the recent advances and breakthroughs in bioactive peptides from fermented foods and their application as nutraceuticals for better opportunities in product designing and innovation in food processing.
Audience
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Description
“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Food nutraceuticals and functional foods are in great demand among consumers all over the world. Academia, researchers, and food industries are working in a scattered manner, and different technologies developed at each level are not compiled in one place for different stake holders. Normally foods which we eat are enriched only for certain nutrients and deficient for others. Nutritional properties of food can be enhanced by microbial fermentation. Bioactive peptide produced from fermentation has antioxidative, anticancer and anti-diabetic properties. Increasing efforts are needed from the food industry to focus research on peptides and their use as food grade preservatives and functional food ingredients
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
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“Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume disseminates the recent advances, breakthroughs, and challenges of the valorization of fruit and vegetable industry waste.
Food nutraceuticals and functional foods are in great demand among consumers all over the world. Academia, researchers, and food industries are working in a scattered manner, and different technologies developed at each level are not compiled in one place for different stake holders. Normally foods which we eat are enriched only for certain nutrients and deficient for others. Nutritional properties of food can be enhanced by microbial fermentation. Bioactive peptide produced from fermentation has antioxidative, anticancer and anti-diabetic properties. Increasing efforts are needed from the food industry to focus research on peptides and their use as food grade preservatives and functional food ingredients
This groundbreaking new volume is a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research. An earnest effort to capture every possible detail and present an up-to-date compilation of scientific literature, including their own research work, for the benefit of the science has been carried out by the editors and experts in their respective fields who contributed. Students, researchers, product developers, and industry professionals will find the book an invaluable resource and a one-of-a-kind tool.
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Author / Editor Details
Meena Sindhu, PhD, is a scientist in the Department of Microbiology at the CCS Haryana Agricultural University, Hisar, India. She has published various research papers in scientific journals and chapters for international publishers. She has also published two books that focus on biotechnology. Her areas of expertise includes microbial fermentation, enzyme technology and biocontrol. She is also working on bioactive peptides extraction and their physiological function from cereal and pseudocereals.
Meena Sindhu, PhD, is a scientist in the Department of Microbiology at the CCS Haryana Agricultural University, Hisar, India. She has published various research papers in scientific journals and chapters for international publishers. She has also published two books that focus on biotechnology. Her areas of expertise includes microbial fermentation, enzyme technology and biocontrol. She is also working on bioactive peptides extraction and their physiological function from cereal and pseudocereals.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
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Table of Contents
Preface
1. Bioactive Compounds and Their Benefits
Love Singla and Smriti Batoye
1.1 Introduction
1.2 Bioactive Compounds of Microbial Origin
1.2.1 Bacterial Origin
1.2.1.1 Probiotics
1.2.1.2 Prebiotics
1.2.1.3 Biogenics
1.2.2 Microalgal Origin
1.2.2.1 Spirulina
1.2.2.2 Nostoc
1.2.2.3 Chlorella
1.2.2.4 Dunaliella
1.3 Bioactive Compounds of Animal Origin
1.3.1 Marine Invertebrates
1.3.1.1 Chitin and Chitosan
1.3.1.2 Glucosamine
1.3.1.3 Chondroitin
1.3.1.4 Collagen
1.3.2 Marine Fishes
1.3.2.1 Omega-3 Fatty Acids
1.4 Bioactive Compounds Derived from Mammals
1.4.1 Conjugated Linoleic Acid
1.4.2 Milk Peptides
1.4.3 L-Carnitine
1.4.4 Choline
1.4.5 Melatonin
1.5 Bioactive Compounds of Endophytic Origin
1.6 Conclusion
References
2. Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components
Arti Dwivedi, Monika Chaudhary and Abhishek Awasthi
Introduction
2.1 Terpenes/Terpinoids
2.2 Alkaloids
2.3 Phenolic/Ployphenolics
2.4 Solid-State Fermentation
2.5 Important Aspects of SSF
2.6 Microorganisms Involved in SSF
2.6.1 Fungi
2.6.2 Bacteria
2.6.3 Yeast
2.7 Solid-State Fermentation for the Enhancement of Bioactive Components
2.7.1 Improvement of Phenolic Bioactive Components
2.7.2 Improvement of Alkaloids
2.7.3 Improvement of Terpenoids
Conclusions
References
3. Biopreservative Agents for Food Applications
Rehema Joshua, Ekta Sehgal, Rakesh Kumar, Ritu Sindhu, Anil Panghal and Anju Kumari
Abbreviations
3.1 Introduction
3.2 Need of Biopreservation
3.3 Fermentation: A Crucial Aspect of Biopreservation
3.4 Biopreservative Agents
3.5 Natural Antimicrobials: Their Classification
3.5.1 Lactic Acid Bacteria
3.5.2 Bacteriocins
3.5.2.1 Bacteriocin in Context with Hurdle Technology
3.6 Antimicrobial Agents in Plants and Animals
3.6.1 Antimicrobial Agents From Animal Sources
3.6.1.1 Lysozyme
3.6.1.2 Pleurocidin
3.6.1.3 Defensin
3.6.1.4 Lactoferrin
3.6.1.5 Ovotransferrin
3.6.1.6 Protamine
3.6.1.7 Chitosan
3.6.2 Antimicrobial Agents From Plant Sources
3.6.2.1 Prohibitins
3.6.2.2 Inhibitins
3.6.2.3 Post Inhibitins
3.6.2.4 Phytoalexins
3.6.2.5 Plant Pigments
3.7 Bacteriophages and Endolysins: Applications in Food Industry
3.8 Conclusion
References
4. Bioactive Peptides From Fermented Pulses
Meena Sindhu, Poonam Ranga, Sameer Khan, Sunaina Kumari, Shubham Kumar, Sushil Nagar and Kamla Malik
4.1 Introduction
4.2 Methods of Bioactive Peptide Production
4.2.1 Gastrointestinal Digestion
4.2.2 In Vitro Enzymatic Hydrolysis
4.2.3 Food Processing
4.2.4 Bacterial Fermentation
4.3 Pharmacological Properties of Bioactive Peptides
4.3.1 Anti-Hypertensive Activity
4.3.1.1 ACE Inhibitory Peptides From Pea (Pisum sativum)
4.3.1.2 ACE Inhibitory Peptides From Mung Bean (Vigna radiata)
4.3.1.3 ACE Inhibitory Peptides From Soybean (Glycine max)
4.3.1.4 ACE Inhibitory Peptides From Chickpea (Cicer arietinum)
4.3.1.5 ACE Inhibitory Peptides From Red Beans (Phaseolus vulgaris)
4.3.2 Antioxidant Activity
4.3.2.1 Antioxidant Activity of Pinto Bean
4.3.2.2 Antioxidant Activity of Common Bean
4.3.2.3 Antioxidant Properties of Soya Bean (Glycin max)
4.3.2.4 Antioxidant Properties of Chickpea (Cicer arietinum)
4.3.3 Anticancer Activity
4.3.3.1 Anticancer Activity of Common Bean
4.3.3.2 Anticancer Activity of Mung Bean
4.3.3.3 Anticancer Activity of Soybean
4.3.3.4 Anticancer Activity of Chickpea
4.3.4 Antimicrobial Property
4.3.4.1 Mung Bean
4.3.4.2 Soybean
4.3.4.3 Antimicrobial Peptides from Chickpea
4.3.4.4 Red Beans
4.3.4.5 Limia Beans
4.3.4.6 Bitter Beans
4.3.4.7 Haricot Beans
4.3.5 Antidiabetic Property
4.3.5.1 Glycine Max
4.3.5.2 Mung Bean
4.3.5.3 Chickpea
4.3.5.4 Cow Pea
References
5. Physiological Activities of Bioactive Peptides Against Diabetes and Obesity
Inamul Hasan Madar, Ramachandran Chelliah, Ghazala Sultan, Syeda Mahvish Zahra, Khanitha Suman Chinnanai, Umar Farooq Alahmad, Rabia Noreen, Mahamuda Begum, Iftikhar Asalam Tayubi and Deog-Hwan Oh
5.1 Introduction
5.1.1 Sources of Bioactive Peptide
5.1.2 Pharmacological Properties of Bioactive Peptides
5.1.2.1 Antioxidant Properties of Bioactive Peptides
5.1.2.2 Antimicrobial Properties
5.1.2.3 Immunomodulatory Properties
5.1.2.4 Cytomodulatory Properties
5.1.2.5 Metabolic Effects
5.2 Bioactive Peptides on Human Health
5.2.1 Bioactive Peptides Against Obesity
5.2.2 Cholesterol‑Lowering Peptides
5.2.3 Mechanism of Action of Antidiabetic Peptides Against Type 2 Diabetes (T2D)
5.2.4 Mechanism of Action of Anti-Inflammatory Peptides
5.3 Diversity in Production of Bioactive Peptides
5.3.1 Enzymatic Hydrolysis
5.3.1.1 In Vitro Study of Egg Hydrolysate (EH)/Peptides
5.3.1.2 In Vivo Studies of Egg White Hydrolysate (EWH)/Peptides
5.3.1.3 In Vitro Studies of Soy Hydrolysates (SH)/Peptides
5.3.1.4 In Vivo Studies of Soy Hydrolysate (SH)/Peptides
5.3.2 Gastrointestinal Digestion
5.3.3 Fermentation
5.3.4 Genetic Engineering
5.4 Purification and Characterization of Bioactive Peptides
5.5 Conclusion
References
6. Biosurfactant Production From Economical Sources
Mutyala Greeshma Sree, Anju Kumari, Sadhana, Somu Nagajyothi, Sambhu Sindhuja, Ritu Sindhu, Rakesh Kumar, Sangeeta C. Sindhu and Anil Panghal
6.1 Introduction
6.2 Classification of Biosurfactants
6.2.1 Glycolipids
6.2.1.1 Rhamnolipids
6.2.1.2 Trehalolipids
6.2.1.3 Sophorolipids
6.2.2 Lipopeptides and Lipoproteins
6.2.3 Phospholipids, Fatty Acid, and Neutral Lipids
6.2.4 Polymeric Biosurfactants
6.2.5 Particulate Biosurfactants
6.3 Biosurfactant Production
6.4 Factors Influencing Biosurfactant Production
6.4.1 Carbon Supply
6.4.2 Nitrogen Source
6.4.3 C/N Ratio
6.4.4 Influence of Physical Variables
6.4.4.1 pH
6.4.4.2 Temperature
6.4.4.3 Aeration and Agitation Rate
6.4.4.4 Quantity of Inoculum
6.5 Conventional Substrates for Biosurfactant Production
6.6 Food Industry Byproducts for Biosurfactant Production
6.7 Agro-Industrial Waste Utilization in Biosurfactant Production
6.8 Economic Feasibility
6.8.1 Production Cost of Biosurfactant
6.8.2 Strategies for Feasible Commercial Biosurfactant Production
6.9 Applications of Biosurfactants
6.10 Conclusion
References
7. Biofortification of Food Using Fermentation
Shubham Kumar, Baljeet Singh Saharan, Meena Sindhu, Shivi Choudhary, Kashish Sharma and Suman Chopra
7.1 Introduction
7.2 The Need for Biofortification
7.3 Why Biofortification via Fermentation?
7.4 Nutrients that Have Been Fortified Using Fermentation Approaches
7.4.1 Folate
7.4.2 Riboflavin and Other Nutrients
7.5 Application of Biofortification
7.6 Comparative Advantages
7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods
7.8 Conclusion
References
8. Consumers and Health Claims of Nutraceuticals
Swati Sharma, Anita Saini, Gulab Singh, Shiv Kumar Giri and Aprajita Bhardwaj
8.1 Introduction
8.2 Consumers for Nutraceuticals
8.3 Factors Influencing Consumer’s Food Preferences
8.4 Health Claims and Their Substantiation
8.5 International Regulatory Framework for Nutraceuticals’ Health Claims
8.5.1 Japanese Regulatory System
8.5.2 American Regulatory System
8.5.3 European Regulatory System
8.5.4 Canadian Regulatory System
8.5.5 Australian and New Zealand Regulatory System
8.5.6 Chinese Regulatory System
8.5.7 Indian Regulatory System
8.6 Clinical and In Vitro Studies Validating Nutraceuticals’ Health Claims
8.6.1 Skin Health
8.6.2 Cardiovascular Diseases
8.6.3 Cancer Therapy
8.6.4 Antiviral Effect
8.6.5 Other Health Benefits
8.7 Conclusion
References
9. Application of Bacteriocin in Wine
Rehema Joshua, Anju Kumari, Rakesh Kumar, Anil Panghal, Sadhana and Ritu Sindhu
9.1 Introduction
9.2 Bacteriocin
9.2.1 Bacteriocins’ Classes
9.2.2 Bacteriocin Production
9.2.3 Bacteriocin Extraction
9.2.4 Bacteriocin Screening
9.2.5 Bacteriocin Purification
9.2.6 Bacteriocin Mode of Action
9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin
9.4 Potential Application of Bacteriocin in Food Industry
9.5 Bacteriocin in Wine
9.5.1 Bacteriocin Production Under Winery Conditions
9.5.2 The Most Common LAB Bacteriocin in Wine
9.5.2.1 Nisin
9.5.2.2 Pediocin
9.5.2.3 Plantaricin
9.5.3 Corroborative Effect of Bacteriocin and Sulfur Dioxide in Wine
9.6 Factor Affecting Activity of Bacteriocin
9.7 Safety and Regulatory Consideration of Bacteriocin
9.8 Conclusion
References
10. Current Trends in Fermentative Nutraceuticals
Neha Verma, Gulab Singh, Anil Kumar, Hemlata and Shiv Kumar Giri
10.1 Introduction
10.2 Phytochemicals
10.3 Polyphenolic Compounds
10.4 Alkaloids
10.5 Terpenoids
10.6 Prebiotics
10.7 Polysaccharides
10.8 Poly Amino Acids
10.9 Polyunsaturated Fatty Acids
10.10 Conclusions
References
11. Bioactive Compounds in Fermented Seafood and Their Health Benefits
Hatice Yazgan, Yesim Ozogul and Fatih Ozogul
11.1 Introduction
11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits
11.2.1 Fatty Acid
11.2.2 Peptides
11.2.3 Bacteriocin
11.2.4 Polysaccharides
11.2.5 Phenolic Compounds
11.2.6 Organic Acid
11.2.7 Carotenoids
11.3 Challenges and Future Aspects
References
Index
Back to Top
Preface
1. Bioactive Compounds and Their Benefits
Love Singla and Smriti Batoye
1.1 Introduction
1.2 Bioactive Compounds of Microbial Origin
1.2.1 Bacterial Origin
1.2.1.1 Probiotics
1.2.1.2 Prebiotics
1.2.1.3 Biogenics
1.2.2 Microalgal Origin
1.2.2.1 Spirulina
1.2.2.2 Nostoc
1.2.2.3 Chlorella
1.2.2.4 Dunaliella
1.3 Bioactive Compounds of Animal Origin
1.3.1 Marine Invertebrates
1.3.1.1 Chitin and Chitosan
1.3.1.2 Glucosamine
1.3.1.3 Chondroitin
1.3.1.4 Collagen
1.3.2 Marine Fishes
1.3.2.1 Omega-3 Fatty Acids
1.4 Bioactive Compounds Derived from Mammals
1.4.1 Conjugated Linoleic Acid
1.4.2 Milk Peptides
1.4.3 L-Carnitine
1.4.4 Choline
1.4.5 Melatonin
1.5 Bioactive Compounds of Endophytic Origin
1.6 Conclusion
References
2. Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components
Arti Dwivedi, Monika Chaudhary and Abhishek Awasthi
Introduction
2.1 Terpenes/Terpinoids
2.2 Alkaloids
2.3 Phenolic/Ployphenolics
2.4 Solid-State Fermentation
2.5 Important Aspects of SSF
2.6 Microorganisms Involved in SSF
2.6.1 Fungi
2.6.2 Bacteria
2.6.3 Yeast
2.7 Solid-State Fermentation for the Enhancement of Bioactive Components
2.7.1 Improvement of Phenolic Bioactive Components
2.7.2 Improvement of Alkaloids
2.7.3 Improvement of Terpenoids
Conclusions
References
3. Biopreservative Agents for Food Applications
Rehema Joshua, Ekta Sehgal, Rakesh Kumar, Ritu Sindhu, Anil Panghal and Anju Kumari
Abbreviations
3.1 Introduction
3.2 Need of Biopreservation
3.3 Fermentation: A Crucial Aspect of Biopreservation
3.4 Biopreservative Agents
3.5 Natural Antimicrobials: Their Classification
3.5.1 Lactic Acid Bacteria
3.5.2 Bacteriocins
3.5.2.1 Bacteriocin in Context with Hurdle Technology
3.6 Antimicrobial Agents in Plants and Animals
3.6.1 Antimicrobial Agents From Animal Sources
3.6.1.1 Lysozyme
3.6.1.2 Pleurocidin
3.6.1.3 Defensin
3.6.1.4 Lactoferrin
3.6.1.5 Ovotransferrin
3.6.1.6 Protamine
3.6.1.7 Chitosan
3.6.2 Antimicrobial Agents From Plant Sources
3.6.2.1 Prohibitins
3.6.2.2 Inhibitins
3.6.2.3 Post Inhibitins
3.6.2.4 Phytoalexins
3.6.2.5 Plant Pigments
3.7 Bacteriophages and Endolysins: Applications in Food Industry
3.8 Conclusion
References
4. Bioactive Peptides From Fermented Pulses
Meena Sindhu, Poonam Ranga, Sameer Khan, Sunaina Kumari, Shubham Kumar, Sushil Nagar and Kamla Malik
4.1 Introduction
4.2 Methods of Bioactive Peptide Production
4.2.1 Gastrointestinal Digestion
4.2.2 In Vitro Enzymatic Hydrolysis
4.2.3 Food Processing
4.2.4 Bacterial Fermentation
4.3 Pharmacological Properties of Bioactive Peptides
4.3.1 Anti-Hypertensive Activity
4.3.1.1 ACE Inhibitory Peptides From Pea (Pisum sativum)
4.3.1.2 ACE Inhibitory Peptides From Mung Bean (Vigna radiata)
4.3.1.3 ACE Inhibitory Peptides From Soybean (Glycine max)
4.3.1.4 ACE Inhibitory Peptides From Chickpea (Cicer arietinum)
4.3.1.5 ACE Inhibitory Peptides From Red Beans (Phaseolus vulgaris)
4.3.2 Antioxidant Activity
4.3.2.1 Antioxidant Activity of Pinto Bean
4.3.2.2 Antioxidant Activity of Common Bean
4.3.2.3 Antioxidant Properties of Soya Bean (Glycin max)
4.3.2.4 Antioxidant Properties of Chickpea (Cicer arietinum)
4.3.3 Anticancer Activity
4.3.3.1 Anticancer Activity of Common Bean
4.3.3.2 Anticancer Activity of Mung Bean
4.3.3.3 Anticancer Activity of Soybean
4.3.3.4 Anticancer Activity of Chickpea
4.3.4 Antimicrobial Property
4.3.4.1 Mung Bean
4.3.4.2 Soybean
4.3.4.3 Antimicrobial Peptides from Chickpea
4.3.4.4 Red Beans
4.3.4.5 Limia Beans
4.3.4.6 Bitter Beans
4.3.4.7 Haricot Beans
4.3.5 Antidiabetic Property
4.3.5.1 Glycine Max
4.3.5.2 Mung Bean
4.3.5.3 Chickpea
4.3.5.4 Cow Pea
References
5. Physiological Activities of Bioactive Peptides Against Diabetes and Obesity
Inamul Hasan Madar, Ramachandran Chelliah, Ghazala Sultan, Syeda Mahvish Zahra, Khanitha Suman Chinnanai, Umar Farooq Alahmad, Rabia Noreen, Mahamuda Begum, Iftikhar Asalam Tayubi and Deog-Hwan Oh
5.1 Introduction
5.1.1 Sources of Bioactive Peptide
5.1.2 Pharmacological Properties of Bioactive Peptides
5.1.2.1 Antioxidant Properties of Bioactive Peptides
5.1.2.2 Antimicrobial Properties
5.1.2.3 Immunomodulatory Properties
5.1.2.4 Cytomodulatory Properties
5.1.2.5 Metabolic Effects
5.2 Bioactive Peptides on Human Health
5.2.1 Bioactive Peptides Against Obesity
5.2.2 Cholesterol‑Lowering Peptides
5.2.3 Mechanism of Action of Antidiabetic Peptides Against Type 2 Diabetes (T2D)
5.2.4 Mechanism of Action of Anti-Inflammatory Peptides
5.3 Diversity in Production of Bioactive Peptides
5.3.1 Enzymatic Hydrolysis
5.3.1.1 In Vitro Study of Egg Hydrolysate (EH)/Peptides
5.3.1.2 In Vivo Studies of Egg White Hydrolysate (EWH)/Peptides
5.3.1.3 In Vitro Studies of Soy Hydrolysates (SH)/Peptides
5.3.1.4 In Vivo Studies of Soy Hydrolysate (SH)/Peptides
5.3.2 Gastrointestinal Digestion
5.3.3 Fermentation
5.3.4 Genetic Engineering
5.4 Purification and Characterization of Bioactive Peptides
5.5 Conclusion
References
6. Biosurfactant Production From Economical Sources
Mutyala Greeshma Sree, Anju Kumari, Sadhana, Somu Nagajyothi, Sambhu Sindhuja, Ritu Sindhu, Rakesh Kumar, Sangeeta C. Sindhu and Anil Panghal
6.1 Introduction
6.2 Classification of Biosurfactants
6.2.1 Glycolipids
6.2.1.1 Rhamnolipids
6.2.1.2 Trehalolipids
6.2.1.3 Sophorolipids
6.2.2 Lipopeptides and Lipoproteins
6.2.3 Phospholipids, Fatty Acid, and Neutral Lipids
6.2.4 Polymeric Biosurfactants
6.2.5 Particulate Biosurfactants
6.3 Biosurfactant Production
6.4 Factors Influencing Biosurfactant Production
6.4.1 Carbon Supply
6.4.2 Nitrogen Source
6.4.3 C/N Ratio
6.4.4 Influence of Physical Variables
6.4.4.1 pH
6.4.4.2 Temperature
6.4.4.3 Aeration and Agitation Rate
6.4.4.4 Quantity of Inoculum
6.5 Conventional Substrates for Biosurfactant Production
6.6 Food Industry Byproducts for Biosurfactant Production
6.7 Agro-Industrial Waste Utilization in Biosurfactant Production
6.8 Economic Feasibility
6.8.1 Production Cost of Biosurfactant
6.8.2 Strategies for Feasible Commercial Biosurfactant Production
6.9 Applications of Biosurfactants
6.10 Conclusion
References
7. Biofortification of Food Using Fermentation
Shubham Kumar, Baljeet Singh Saharan, Meena Sindhu, Shivi Choudhary, Kashish Sharma and Suman Chopra
7.1 Introduction
7.2 The Need for Biofortification
7.3 Why Biofortification via Fermentation?
7.4 Nutrients that Have Been Fortified Using Fermentation Approaches
7.4.1 Folate
7.4.2 Riboflavin and Other Nutrients
7.5 Application of Biofortification
7.6 Comparative Advantages
7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods
7.8 Conclusion
References
8. Consumers and Health Claims of Nutraceuticals
Swati Sharma, Anita Saini, Gulab Singh, Shiv Kumar Giri and Aprajita Bhardwaj
8.1 Introduction
8.2 Consumers for Nutraceuticals
8.3 Factors Influencing Consumer’s Food Preferences
8.4 Health Claims and Their Substantiation
8.5 International Regulatory Framework for Nutraceuticals’ Health Claims
8.5.1 Japanese Regulatory System
8.5.2 American Regulatory System
8.5.3 European Regulatory System
8.5.4 Canadian Regulatory System
8.5.5 Australian and New Zealand Regulatory System
8.5.6 Chinese Regulatory System
8.5.7 Indian Regulatory System
8.6 Clinical and In Vitro Studies Validating Nutraceuticals’ Health Claims
8.6.1 Skin Health
8.6.2 Cardiovascular Diseases
8.6.3 Cancer Therapy
8.6.4 Antiviral Effect
8.6.5 Other Health Benefits
8.7 Conclusion
References
9. Application of Bacteriocin in Wine
Rehema Joshua, Anju Kumari, Rakesh Kumar, Anil Panghal, Sadhana and Ritu Sindhu
9.1 Introduction
9.2 Bacteriocin
9.2.1 Bacteriocins’ Classes
9.2.2 Bacteriocin Production
9.2.3 Bacteriocin Extraction
9.2.4 Bacteriocin Screening
9.2.5 Bacteriocin Purification
9.2.6 Bacteriocin Mode of Action
9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin
9.4 Potential Application of Bacteriocin in Food Industry
9.5 Bacteriocin in Wine
9.5.1 Bacteriocin Production Under Winery Conditions
9.5.2 The Most Common LAB Bacteriocin in Wine
9.5.2.1 Nisin
9.5.2.2 Pediocin
9.5.2.3 Plantaricin
9.5.3 Corroborative Effect of Bacteriocin and Sulfur Dioxide in Wine
9.6 Factor Affecting Activity of Bacteriocin
9.7 Safety and Regulatory Consideration of Bacteriocin
9.8 Conclusion
References
10. Current Trends in Fermentative Nutraceuticals
Neha Verma, Gulab Singh, Anil Kumar, Hemlata and Shiv Kumar Giri
10.1 Introduction
10.2 Phytochemicals
10.3 Polyphenolic Compounds
10.4 Alkaloids
10.5 Terpenoids
10.6 Prebiotics
10.7 Polysaccharides
10.8 Poly Amino Acids
10.9 Polyunsaturated Fatty Acids
10.10 Conclusions
References
11. Bioactive Compounds in Fermented Seafood and Their Health Benefits
Hatice Yazgan, Yesim Ozogul and Fatih Ozogul
11.1 Introduction
11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits
11.2.1 Fatty Acid
11.2.2 Peptides
11.2.3 Bacteriocin
11.2.4 Polysaccharides
11.2.5 Phenolic Compounds
11.2.6 Organic Acid
11.2.7 Carotenoids
11.3 Challenges and Future Aspects
References
Index
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