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Fermentative Nutraceuticals, the latest volume in the series Bioprocessing in Food Science, presents recent advances and breakthroughs in bioactive peptides derived from fermented foods, highlighting their applications as nutraceuticals. This volume explores opportunities for product design and innovation in food processing.
Bioprocessing in Food Science is a series of volumes that comprehensively covers unit operations in food processing. This latest installment addresses the advances, breakthroughs, and challenges associated with fermentative nutraceuticals.
The demand for food nutraceuticals and functional foods is growing among consumers worldwide. Academia, researchers, and the food industry are working in a fragmented manner, with technologies developed at each level often not compiled in a unified resource for stakeholders. Typically, the foods we consume are enriched with certain nutrients but deficient in others. Microbial fermentation can enhance the nutritional properties of food. Bioactive peptides produced through fermentation exhibit antioxidative, anticancer, and antidiabetic properties. Increased efforts from the food industry are needed to focus research on peptides and their applications as food-grade preservatives and functional food ingredients.
This groundbreaking volume provides a comprehensive compilation of existing research, practical applications, and future research prospects. The editors and contributing experts have made an earnest effort to include every possible detail, presenting an up-to-date repository of scientific literature and their own research findings. This volume is an invaluable resource for students, researchers, product developers, and industry professionals.
Meena Sindhu, PhD, is a scientist in the Department of Microbiology at CCS Haryana Agricultural University, Hisar, India. She has published numerous research papers in scientific journals and book chapters for international publishers. She has also authored two books focused on biotechnology. Her areas of expertise include microbial fermentation, enzyme technology, and biocontrol. Dr. Sindhu is currently researching the extraction of bioactive peptides and their physiological functions from cereals 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 as a production manager at Nestlé for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, food safety management systems (FSMS), and nutrition. He earned his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. Dr. Panghal has published numerous research papers in reputable journals and book chapters for international publishers.
Preface xiii
1 Bioactive Compounds and Their Benefits 1Love Singla and Smriti Batoye
1.1 Introduction 1
1.2 Bioactive Compounds of Microbial Origin 3
1.3 Bioactive Compounds of Animal Origin 9
1.4 Bioactive Compounds Derived from Mammals 16
1.5 Bioactive Compounds of Endophytic Origin 18
1.6 Conclusion 19
2 Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components 29Arti Dwivedi, Monika Chaudhary and Abhishek Awasthi
2.1 Terpenes/Terpinoids 31
2.2 Alkaloids 33
2.3 Phenolic/Ployphenolics 34
2.4 Solid-State Fermentation 37
2.5 Important Aspects of SSF 38
2.6 Microorganisms Involved in SSF 40
2.7 Solid-State Fermentation for the Enhancement of Bioactive Components 41
3 Biopreservative Agents for Food Applications 63Rehema Joshua, Ekta Sehgal, Rakesh Kumar, Ritu Sindhu, Anil Panghal and Anju Kumari
3.1 Introduction 64
3.2 Need of Biopreservation 65
3.3 Fermentation: A Crucial Aspect of Biopreservation 67
3.4 Biopreservative Agents 67
3.5 Natural Antimicrobials: Their Classification 67
3.6 Antimicrobial Agents in Plants and Animals 71
3.7 Bacteriophages and Endolysins: Applications in Food Industry 79
3.8 Conclusion 82
4 Bioactive Peptides From Fermented Pulses 93Meena Sindhu, Poonam Ranga, Sameer Khan, Sunaina Kumari, Shubham Kumar, Sushil Nagar and Kamla Malik
4.1 Introduction 93
4.2 Methods of Bioactive Peptide Production 94
4.3 Pharmacological Properties of Bioactive Peptides 96
5 Physiological Activities of Bioactive Peptides Against Diabetes and Obesity 119Inamul 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 120
5.2 Bioactive Peptides on Human Health 124
5.3 Diversity in Production of Bioactive Peptides 129
5.4 Purification and Characterization of Bioactive Peptides 138
5.5 Conclusion 140
6 Biosurfactant Production From Economical Sources 151Mutyala Greeshma Sree, Anju Kumari, Sadhana, Somu Nagajyothi, Sambhu Sindhuja, Ritu Sindhu, Rakesh Kumar, Sangeeta C. Sindhu and Anil Panghal
6.1 Introduction 152
6.2 Classification of Biosurfactants 153
6.3 Biosurfactant Production 156
6.4 Factors Influencing Biosurfactant Production 159
6.5 Conventional Substrates for Biosurfactant Production 163
6.6 Food Industry Byproducts for Biosurfactant Production 164
6.7 Agro-Industrial Waste Utilization in Biosurfactant Production 167
6.8 Economic Feasibility 171
6.9 Applications of Biosurfactants 175
6.10 Conclusion 178
7 Biofortification of Food Using Fermentation 189Shubham Kumar, Baljeet Singh Saharan, Meena Sindhu, Shivi Choudhary, Kashish Sharma and Suman Chopra
7.1 Introduction 190
7.2 The Need for Biofortification 191
7.3 Why Biofortification via Fermentation? 192
7.4 Nutrients that Have Been Fortified Using Fermentation Approaches 193
7.5 Application of Biofortification 194
7.6 Comparative Advantages 195
7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods 196
7.8 Conclusion 198
8 Consumers and Health Claims of Nutraceuticals 201Swati Sharma, Anita Saini, Gulab Singh, Shiv Kumar Giri and Aprajita Bhardwaj
8.1 Introduction 202
8.2 Consumers for Nutraceuticals 203
8.3 Factors Influencing Consumer's Food Preferences 204
8.4 Health Claims and Their Substantiation 206
8.5 International Regulatory Framework for Nutraceuticals' Health Claims 207
8.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims 220
8.7 Conclusion 228
9 Application of Bacteriocin in Wine 239Rehema Joshua, Anju Kumari, Rakesh Kumar, Anil Panghal, Sadhana and Ritu Sindhu
9.1 Introduction 239
9.2 Bacteriocin 240
9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin 243
9.4 Potential Application of Bacteriocin in Food Industry 244
9.5 Bacteriocin in Wine 245
9.6 Factor Affecting Activity of Bacteriocin 248
9.7 Safety and Regulatory Consideration of Bacteriocin 251
9.8 Conclusion 251
10 Current Trends in Fermentative Nutraceuticals 259Neha Verma, Gulab Singh, Anil Kumar, Hemlata and Shiv Kumar Giri
10.1 Introduction 260
10.2 Phytochemicals 261
10.3 Polyphenolic Compounds 261
10.4 Alkaloids 265
10.5 Terpenoids 266
10.6 Prebiotics 267
10.7 Polysaccharides 268
10.8 Poly Amino Acids 270
10.9 Polyunsaturated Fatty Acids 271
10.10 Conclusions 273
11 Bioactive Compounds in Fermented Seafood and Their Health Benefits 281Hatice Yazgan, Yesim Ozogul and Fatih Ozogul
11.1 Introduction 281
11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits 283
11.3 Challenges and Future Aspects 301
References 301
Index 319
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