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High-Performance Green Extraction of Natural Products
Phytochemicals from natural products are now widely used as food additives (antioxidants, pigments), food supplements, cosmetic ingredients, etc. Currently, the majority of the extraction processes implemented on an industrial scale for the production of bioactive-enriched extracts are based on solvents of petroleum origin. However, contemporary trends in green extraction techniques dictate a minimization of solvent use, low-energy processes and novel eco-friendly materials that are environmentally benign. The search for liquids and/or extraction technologies that could meet such requirements is, therefore, an intriguing concept. This book addresses the concept of recovering natural bioactive substances from plant resources, using state-of-the-art extraction technologies, with prospects in the food, cosmetic and pharmaceutical industries.
Polyphenolic Antioxidants from Agri-Food Waste Biomass
The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.
Medicinal Plants and Foods
Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.
Plants as a Source of Natural Antioxidants
A comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding...
Medicinal Plants of Ecuador
This unique volume draws on the rich culture, folklore and environment of medicinal plants in Ecuador, which includes the important rain forest region. This country has rich plant resources and a large diversity of plants. In particular, the Biotechnological Research Center of Ecuador, CIBE, is an important center of plant research and biodiversity. For more than 16 years, CIBE has been performing scientific research on plants and microorganisms with extensive focus on biodiversity, biotechnology, bioproducts, hytopathology, molecular biology, tissue culture and technology transfer. The Center has state-of-the-art infrastructure and technology and a great strength in human resources.
Microbial Pigments
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects. Key features Explores the various microbial pigments and their sources Reviews the pigment isolation, production, and processing techniques Discusses the potential application of pigments across a range of products in the food and beverage industry Includes the latest innovations and patents awarded in use of microbial pigments as value-added food products The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
High-Performance Green Extraction of Natural Products
Phytochemicals from natural products are now widely used as food additives (antioxidants, pigments), food supplements, cosmetic ingredients, etc. Currently, the majority of the extraction processes implemented on an industrial scale for the production of bioactive-enriched extracts are based on solvents of petroleum origin. However, contemporary trends in green extraction techniques dictate a minimization of solvent use, low-energy processes and novel eco-friendly materials that are environmentally benign. The search for liquids and/or extraction technologies that could meet such requirements is, therefore, an intriguing concept. This book addresses the concept of recovering natural bioactive substances from plant resources, using state-of-the-art extraction technologies, with prospects in the food, cosmetic and pharmaceutical industries.
Agri-Food Wastes and Biomass Valorization
Agricultural practices, industrial manufacturing, and household consumption are just a few of the activities that contribute to the production of food waste biomass. Modern environmental theories, like the circular economy, are thought to be the impulse behind the implementation of zero-waste policies. The huge percentage of such residual biomass has significant potential to be used as a raw material to produce novel products and specialty feedstock through biorefining procedures, even though the high volume of waste originating from the food industry raises serious concerns regarding both economic and environmental aspects. Given that many plant parts that are rejected during fruit and vege...
Edible Medicinal and Non Medicinal Plants
Volume 9 is part of a multicompendium Edible Medicinal and Non-Medicinal Plants, on plants with edible modified stems, roots and bulbs from Acanthaceae to Zygophyllaceae (tabular) and 32 selected species in Alismataceae, Amaryllidaceae, Apiaceae, Araceae, Araliaceae, Asparagaceae, Asteraceae, Basellaceae, Brassicaceae and Campanulaceae in detail. This work is of significant interest to medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, botanists, agriculturists, conservationists, and general public. Topics covered include: taxonomy; common/ vernacular names; origin/ distribution; agroecology; edible plant parts/uses; botany; nutritive/medicinal properties, nonedible uses and selected references.
