Joyce I. Boye - Nutraceutical and Functional Food Processing Technology

This edition first published 2015 2015 by John Wiley & Sons, Ltd

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Library of Congress Cataloging-in-Publication Data

Nutraceutical and functional food processing technology / edited by Joyce Irene Boye.

pages cm

Includes bibliographical references and index.

ISBN 978-1-118-50494-9 (cloth)

1. Food additives. 2. Functional foods. 3. Nutrition. 4. Food industry and trade. I. Boye, Joyce I.

TX553.A3N675 2015

641.308dc23

2014034358

A catalogue record for this book is available from the British Library.

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Cover image: Juices IngaNielsen /iStockphoto;

Fruit and Vegetables Mfotophile /iStockphoto;

Composition with dietary supplement capsules and

container Monticelllo /iStockphoto

The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organisation in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognised as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers.

IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.

The IFST Advances series is edited by Dr Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.

1. Emerging Dairy Processing Technologies, edited by Nivedita Datta and Peggy Tomasula
2. Emerging Technologies in Meat Processing, edited by Enda Cummins and James Lyng
3. Utilising By-products from Food Processing, edited by Anil Kumar Anal

1. Joyce Irene Boye, Agriculture & Agri-Food Canada, Saint-Hyacinthe, Canada
2. Alberta Aryee, Agriculture & Agri-Food Canada, Canada
3. Meidad Kissinger, Ben-Gurion University of the Negev, Israel
4. Ashutosh Singh, McGill University, Canada
5. Valrie Orsat, McGill University, Canada
6. George Brian Lockwood, University of Manchester, United Kingdom
7. Zhen Ma, Shaanxi Normal University, China
8. Garima Goel Lal, Private Consultant, United States
9. Mehmet Hayta, Erciyes University, Turkey
10. Bra Polat, Erciyes University, Turkey
11. Lingyun Chen, University of Alberta, Canada
12. Yixiang Wang, University of Alberta, Canada
13. Fatemeh Bamdad, University of Alberta, Canada
14. Emmanuel Y. Anom, Perennia Food & Agriculture Inc., Canada
15. Chibuike C. Udenigwe, Dalhousie University, Canada
16. Alexandra Dauz, Cornell University, United States
17. Chang Lee, Cornell University, United States; King Abdulaziz University, Saudi Arabia
18. Kasipathy Kailasapathy, University of Western Sydney, Australia; Taylor's University, Malaysia

Alberta N. A. Aryee and Joyce Irene Boye

Agriculture & Agri-Food Canada, Saint-Hyacinthe, Canada

In the last few decades, emphases on the role of foods have shifted from substances consumed merely to quell hunger or to provide needed nutrients for normal cellular function to substances that can potentially promote health and wellness and, particularly, reduce risk of disease. These foods are frequently referred to as nutraceuticals and/or functional foods with various reported bioactive functions (e.g., immunomodulators, antihypertensives, osteoprotectives, hypocholesterolemics, antioxidatives, and antimicrobials). Nutraceuticals and/or functional foods are a fast-growing, multi-billion-dollar global industry that has been expanding annually. Strong market growths of these foods confirm their perceived nutritional benefits and, in some cases, provide a surrogate substantiation of their health claims. It also provides evidence of increasing product innovations, consumer acceptance of healthy-living lifestyles through nutrition, and a growing shift from pharmaceutically derived supplements. Consumers are interested in preventing and/or slowing the progression of illness and disability before they become irreversible and costly to quality of life. In response to this demand, food companies are developing technologies for processing health and wellness products that will improve the efficacy of these products, maximize the potential benefits to consumers, and be cost-effective for the industry's survival in a competitive marketplace.