Plant-Based Natural Products

Derivatives and Applications
 
 
Standards Information Network (Verlag)
  • erschienen am 18. Juli 2017
  • |
  • 240 Seiten
 
E-Book | PDF mit Adobe-DRM | Systemvoraussetzungen
978-1-119-42388-1 (ISBN)
 
Intense research has been started all around the world in the past few decades to exploit different agents from natural products as eco-friendly alternative to synthetic and toxic chemicals. Natural products and their derivatives have received increasing attention for their use in many everyday applications ranging from food, medicine, textiles, and healthcare.This new book presents significant research advances about the use of natural products, mainly plant colorants, bioactive compounds and other plant extracts in the textile coloration, food, bioremediation and environmental applications. There are total eight chapters contributed by leading researchers covering the topics such as potential resurgence of natural dyes in applied fields, natural colorants from indigoid plants, phytochemistry of dye yielding plants, irradiation as novel pretreatment methods, dyeing studies with henna plant, phytoremediation of arsenic, and synthesis of curcumin complexes for medicinal and other industrial uses.
1. Auflage
  • Englisch
  • Newark
  • |
  • USA
John Wiley & Sons Inc
  • Für Beruf und Forschung
  • 2,30 MB
978-1-119-42388-1 (9781119423881)
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Shahid-ul-Islam is a researcher of international recognition at the Indian Institute of Technology, New Delhi. His current research interests include green chemistry, dyes & pigments, thermodynamics and kinetics of colorants, and polymeric nanocomposites. He has numerous academic publications in international journals of high repute to his credit and has also contributed to several internationally recognized books published by John Wiley & Sons, Springer, and Studium Press LLC USA. He is on the editorial board of two international journals and also associated with many professional activities such as a regular reviewer of many top ranked journals including Scientific Reports (IF. 5.2), ACS Sustainable Chemistry and Engineering (IF. 5.2), Journal of Cleaner Production (IF. 4.9), Industrial Crops and Products (IF. 3.5).
1 - Cover [Seite 1]
2 - Title Page [Seite 5]
3 - Copyright Page [Seite 6]
4 - Contents [Seite 7]
5 - Preface [Seite 15]
6 - 1 Potential Resurgence of Natural Dyes in Applied Fields [Seite 17]
6.1 - 1.1 Introduction [Seite 17]
6.1.1 - 1.1.1 Types of Natural Dyes [Seite 18]
6.2 - 1.2 History [Seite 19]
6.3 - 1.3 Advantages of Natural Dyes [Seite 20]
6.4 - 1.4 Classification [Seite 21]
6.4.1 - 1.4.1 Structure Base [Seite 21]
6.5 - 1.5 Methods of Extraction and Dyeing [Seite 26]
6.5.1 - 1.5.1 Conventional Method [Seite 26]
6.5.2 - 1.5.2 Modern Method [Seite 26]
6.6 - 1.6 Potential Application of Natural Dyes [Seite 28]
6.6.1 - 1.6.1 Food [Seite 28]
6.6.2 - 1.6.2 Pharmaceutical/Medicinal [Seite 32]
6.6.3 - 1.6.3 Cosmetics [Seite 34]
6.6.4 - 1.6.4 Textile [Seite 35]
6.7 - 1.7 Conclusion [Seite 36]
6.8 - Acknowledgment [Seite 36]
6.9 - References [Seite 36]
7 - 2 Natural Dyes from Indigoid-Rich Plants: An Overview [Seite 43]
7.1 - 2.1 Introduction to Natural Dyes [Seite 43]
7.2 - 2.2 Indigoid Dyes: An Overview [Seite 45]
7.3 - 2.3 Indigo-Rich Plant Species: Practices and Discussion [Seite 52]
7.3.1 - 2.3.1 Indigofera tinctoria [Seite 54]
7.3.2 - 2.3.2 Polygonum tinctorium [Seite 55]
7.3.3 - 2.3.3 Isatis Sp. [Seite 56]
7.3.4 - 2.3.4 Tyrian Purple [Seite 57]
7.3.5 - 2.3.5 Baphicacanthus cusia [Seite 58]
7.3.6 - 2.3.6 Strobilanthes cusia [Seite 58]
7.4 - 2.4 Safety Aspects and Sustainability [Seite 59]
7.5 - 2.5 Conclusion and Future Outlook [Seite 59]
7.6 - References [Seite 60]
8 - 3 Phytochemical and Pharmacological Aspects of Butea monosperma L. [Seite 63]
8.1 - 3.1 Introduction [Seite 64]
8.2 - 3.2 Phytochemical Aspects [Seite 65]
8.2.1 - 3.2.1 Flavones, Flavonols, and Isoflavones [Seite 65]
8.2.2 - 3.2.2 Chalcones [Seite 67]
8.2.3 - 3.2.3 Pterocarpanes [Seite 67]
8.3 - 3.3 Sterols [Seite 68]
8.4 - 3.4 Imides [Seite 68]
8.5 - 3.5 Terpenoids [Seite 70]
8.6 - 3.6 Miscellaneous Compounds [Seite 71]
8.7 - 3.7 Biological Activities [Seite 71]
8.7.1 - 3.7.1 Antimicrobial Activity [Seite 71]
8.7.2 - 3.7.2 Anti-inflammatory [Seite 75]
8.7.3 - 3.7.3 Anticancer Activity [Seite 76]
8.7.4 - 3.7.4 Hepatoprotective Activity [Seite 76]
8.7.5 - 3.7.5 Anticonvulsant Activity [Seite 76]
8.7.6 - 3.7.6 Anti-diabetic Activities [Seite 76]
8.7.7 - 3.7.7 Other Biological Properties [Seite 77]
8.8 - 3.8 Conclusion [Seite 77]
8.9 - References [Seite 77]
9 - 4 Radiation Pretreatment: A Potential Novel Technology to Improve Fastness Properties of Plant-Derived Natural Dyes [Seite 81]
9.1 - 4.1 Introduction [Seite 82]
9.1.1 - 4.1.1 Natural Dyes [Seite 82]
9.1.2 - 4.1.2 Advantages and Health Aspects of Natural Dyes [Seite 83]
9.1.3 - 4.1.3 Economic Aspects of Natural Dyes [Seite 84]
9.2 - 4.2 Chemistry of Fabrics [Seite 85]
9.2.1 - 4.2.1 Chemistry of Cotton [Seite 85]
9.2.2 - 4.2.2 Chemistry of Wool [Seite 86]
9.2.3 - 4.2.3 Chemistry of Silk [Seite 87]
9.2.4 - 4.2.4 Chemistry of Polyester [Seite 88]
9.2.5 - 4.2.5 Chemistry of Polyamide [Seite 88]
9.3 - 4.3 Mordants and their Classification [Seite 89]
9.3.1 - 4.3.1 Classification of the Mordants [Seite 89]
9.3.1.1 - 4.3.1.1 Chemical Mordants [Seite 90]
9.3.1.2 - 4.3.1.2 Biomordants [Seite 91]
9.4 - 4.4 Radiation and Its Role in Dyeing [Seite 92]
9.4.1 - 4.4.1 Role of Ultraviolet Radiation [Seite 92]
9.4.2 - 4.4.2 Role of Microwave Radiation [Seite 93]
9.4.3 - 4.4.3 Role of Ultrasonic Radiation [Seite 93]
9.4.4 - 4.4.4 Role of Plasma Radiation [Seite 93]
9.4.5 - 4.4.5 Role of Gamma Radiation [Seite 94]
9.5 - 4.5 Applications of Mordants [Seite 94]
9.5.1 - 4.5.1 Application on Irradiated Cotton [Seite 94]
9.5.2 - 4.5.2 Application on Irradiated Wool [Seite 95]
9.5.3 - 4.5.3 Application on Polyamide (Nylon) [Seite 96]
9.5.4 - 4.5.4 Application on Irradiated Polyester [Seite 97]
9.6 - 4.6 Conclusion [Seite 97]
9.7 - Acknowledgments [Seite 97]
9.8 - References [Seite 98]
10 - 5 Natural Colorant from Lawsonia inermis Leaves: Reflectance Spectroscopy-Induced Optimal Conditions of Extraction and Dyeing [Seite 105]
10.1 - 5.1 Introduction [Seite 105]
10.2 - 5.2 Materials and Methods [Seite 107]
10.2.1 - 5.2.1 Wool and Dye [Seite 107]
10.2.2 - 5.2.2 Pretreatment of Wool and Optimization of Dye Concentration [Seite 107]
10.2.3 - 5.2.3 Optimization for Extraction of L. inermis Extract [Seite 107]
10.2.4 - 5.2.4 Optimization for Dyeing with Optimal L. inermis Extract [Seite 107]
10.2.5 - 5.2.5 Color Measurement [Seite 108]
10.2.6 - 5.2.6 Fastness Tests [Seite 109]
10.2.6.1 - 5.2.6.1 Light Fastness [Seite 109]
10.2.6.2 - 5.2.6.2 Wash Fastness [Seite 109]
10.2.6.3 - 5.2.6.3 Rub Fastness [Seite 109]
10.3 - 5.3 Results and Discussion [Seite 109]
10.3.1 - 5.3.1 Optimization of Dye Concentration [Seite 109]
10.3.2 - 5.3.2 Optimization for Extraction [Seite 110]
10.3.2.1 - 5.3.2.1 Effect of pH [Seite 110]
10.3.2.2 - 5.3.2.2 Effect of Extraction Time [Seite 110]
10.3.2.3 - 5.3.2.3 Effect of Extraction Temperature [Seite 110]
10.3.3 - 5.3.3 Optimization for Dyeing [Seite 111]
10.3.3.1 - 5.3.3.1 Effect of pH [Seite 112]
10.3.3.2 - 5.3.3.2 Effect of Dyeing Time [Seite 113]
10.3.3.3 - 5.3.3.3 Effect of Temperature [Seite 113]
10.3.4 - 5.3.4 Colorimetric and Fastness Properties [Seite 113]
10.4 - 5.4 Conclusion [Seite 114]
10.5 - Acknowledgement [Seite 116]
10.6 - References [Seite 116]
11 - 6 Plant Food By-products and their Application in Food Industry [Seite 119]
11.1 - 6.1 Introduction [Seite 119]
11.1.1 - 6.1.1 Utilization of Food By-products for Food and Nonfood Applications [Seite 120]
11.2 - 6.2 Plant Origin Food By-products [Seite 121]
11.2.1 - 6.2.1 Fruit By-products [Seite 121]
11.2.1.1 - 6.2.1.1 Apple By-products [Seite 121]
11.2.1.2 - 6.2.1.2 Citrus Fruit By-products [Seite 122]
11.2.1.3 - 6.2.1.3 Pineapple By-products [Seite 123]
11.2.2 - 6.2.2 Vegetable By-products [Seite 123]
11.2.2.1 - 6.2.2.1 Potato Peels (Solanumtuberosum L.) [Seite 123]
11.2.2.2 - 6.2.2.2 Carrot (Daucuscarota L.) [Seite 124]
11.2.2.3 - 6.2.2.3 Onion (Allium cepa L.) [Seite 125]
11.2.2.4 - 6.2.2.4 Cauliflower (Brassica oleracea L. var. botrytis) [Seite 126]
11.2.3 - 6.2.3 Cereal By-product [Seite 127]
11.3 - 6.3 Effects on the Quality Parameters of Food Products Incorporated with Plant By-products [Seite 128]
11.3.1 - 6.3.1 Water-holding Capacity [Seite 129]
11.3.2 - 6.3.2 Oil-holding Capacity [Seite 129]
11.3.3 - 6.3.3 Binding Property [Seite 129]
11.3.4 - 6.3.4 Cooking Yield [Seite 130]
11.3.5 - 6.3.5 pH [Seite 130]
11.3.6 - 6.3.6 Dimensional Changes [Seite 134]
11.3.7 - 6.3.7 Proximate Composition [Seite 134]
11.3.8 - 6.3.8 Nutritional Value [Seite 134]
11.3.9 - 6.3.9 Textural Properties [Seite 135]
11.3.10 - 6.3.10 Sensory Analysis [Seite 136]
11.3.11 - 6.3.11 Shelf Life [Seite 137]
11.4 - 6.4 Conclusion [Seite 137]
11.5 - References [Seite 138]
12 - 7 Effect of Drumstick Leaves (Moringa oleifera) Incorporation on Quality of Khakhra [Seite 145]
12.1 - 7.1 Introduction [Seite 146]
12.2 - 7.2 Materials and Methods [Seite 147]
12.2.1 - 7.2.1 Preparation of Drumstick Leaves [Seite 147]
12.2.2 - 7.2.2 Proximate Analysis [Seite 147]
12.2.3 - 7.2.3 Analytical Methods [Seite 148]
12.2.3.1 - 7.2.3.1 Extraction [Seite 148]
12.2.3.2 - 7.2.3.2 Estimation of Total Polyphenol Content [Seite 148]
12.2.3.3 - 7.2.3.3 Estimation of Total Flavonoid Content [Seite 148]
12.2.3.4 - 7.2.3.4 Radical-scavenging Activity [Seite 148]
12.2.3.5 - 7.2.3.5 Preparation of SDML Powder-fortified Wheat Khakhras [Seite 149]
12.2.3.6 - 7.2.3.6 Physical Parameters of Khakhras [Seite 149]
12.2.3.7 - 7.2.3.7 Sensory Analysis [Seite 149]
12.2.3.8 - 7.2.3.8 Statistical Analysis [Seite 150]
12.3 - 7.3 Results and Discussions [Seite 150]
12.3.1 - 7.3.1 Proximate Analysis of Drumstick Leaves [Seite 150]
12.3.2 - 7.3.2 Effect of Different Drying Methods on Functional Components of Drumstick Leaves [Seite 150]
12.3.3 - 7.3.3 Effect of Shadow-dried Drumstick Leaf Powder Incorporation on Physical Properties of Khakhras [Seite 152]
12.3.4 - 7.3.4 Effect of Shadow-dried Drumstick Leaf Powder Incorporation on Textural Properties of Khakhras [Seite 154]
12.3.5 - 7.3.5 Effect of Shadow-dried Drumstick Leaf Powder Incorporation on Proximate Composition of Khakhra [Seite 154]
12.3.6 - 7.3.6 Effect of Shadow-dried Drumstick Leaf Powder Incorporation on Bioactive Potential of Khakhra [Seite 156]
12.3.7 - 7.3.7 Effect of Shadow-dried Drumstick Leaf Powder Incorporation on Sensory Evaluation of Khakhras [Seite 156]
12.4 - 7.4 Conclusion [Seite 158]
12.5 - Acknowledgments [Seite 158]
12.6 - References [Seite 158]
13 - 8 Curcumin and Its Derivatives - Isolation, Synthesis, and Applications [Seite 161]
13.1 - 8.1 Introduction [Seite 161]
13.2 - 8.2 Isolation [Seite 163]
13.3 - 8.3 Metal Complexes as Derivatives of Curcumin [Seite 163]
13.4 - 8.4 Applications of Curcumin and Its Derivatives [Seite 172]
13.4.1 - 8.4.1 Medicinal Applications [Seite 173]
13.4.2 - 8.4.2 Dyeing Applications [Seite 181]
13.5 - 8.5 Conclusions and Future Perspective [Seite 182]
13.6 - Abbreviations [Seite 183]
13.7 - References [Seite 184]
14 - 9 Investigating the Functional Properties of Pineapple Pomace Powder and Its Incorporation in Buffalo Meat Products [Seite 191]
14.1 - 9.1 Introduction [Seite 191]
14.2 - 9.2 Materials and Methods [Seite 192]
14.2.1 - 9.2.1 Preparation of Buffalo Meat Sausages and Patties [Seite 193]
14.2.2 - 9.2.2 Methods [Seite 193]
14.3 - 9.3 Results and Discussion [Seite 196]
14.3.1 - 9.3.1 Proximate Composition of Pineapple Pomace Powder [Seite 196]
14.3.2 - 9.3.2 Physicochemical and Functional Properties of Pineapple Pomace Powder [Seite 197]
14.3.3 - 9.3.3 In-vitro Glucose Diffusion Retardation Index of Pineapple Pomace Powder [Seite 198]
14.3.4 - 9.3.4 Antibacterial Activity of Pineapple Pomace Powder [Seite 198]
14.3.5 - 9.3.5 Sensory Analysis [Seite 199]
14.3.6 - 9.3.6 Quality Parameters of Patties and Sausages Incorporated with Pineapple Pomace Powder [Seite 202]
14.3.7 - 9.3.7 Differential Scanning Calorimetry of Meat Emulsions [Seite 204]
14.4 - 9.4 Conclusion [Seite 205]
14.5 - Acknowledgment [Seite 206]
14.6 - References [Seite 206]
15 - 10 Green Adsorbents from Plant Sources for the Removal of Arsenic: An Emerging Wastewater Treatment Technology [Seite 209]
15.1 - 10.1 Introduction [Seite 210]
15.2 - 10.2 Arsenic Toxicity [Seite 211]
15.3 - 10.3 Detoxification and Remediation of Arsenic [Seite 212]
15.4 - 10.4 Adsorption as an Emerging Technology [Seite 213]
15.4.1 - 10.4.1 Green Adsorbents as Sustainable Technology [Seite 214]
15.4.2 - 10.4.2 Green Adsorbents Derived from Living Plants [Seite 215]
15.4.3 - 10.4.3 Plant and Agricultural Wastes as Green Adsorbent [Seite 219]
15.5 - 10.5 Mechanism Followed by Green Adsorbent [Seite 221]
15.6 - 10.6 Water Constraints Effect on Green Adsorbent [Seite 223]
15.7 - 10.7 Regeneration of Green Adsorbent [Seite 224]
15.8 - 10.8 Advantages, Shortcomings, and Recent Advances [Seite 226]
15.9 - 10.9 Conclusion and Future Prospects [Seite 227]
15.10 - Acknowledgment [Seite 227]
15.11 - References [Seite 227]
16 - Index [Seite 233]
17 - EULA [Seite 241]

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