Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).

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• About the IFST Advances in Food Science Book Series xiList of Contributors xiii1 Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products 1Alberta N. A. Aryee and Joyce Irene Boye 1.1 Introduction 11.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods 21.3 Production of Nutraceuticals and Functional Foods 311.4 Current Formulation Trends and the Modern Marketplace 441.5 Conclusion 52References 522 Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System 65Meidad Kissinger2.1 Introduction 652.2 Background 662.3 Functional Food Footprint – The Case of Tomatoes 692.4 Summary 74References 763 Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products 79Ashutosh Singh and Valérie Orsat3.1 Introduction 79 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products 813.3 Delivery of Nutraceuticals in Food and Its Limitations 983.4 Conclusion 101References 1014 Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products 113George Brian Lockwood4.1 Introduction 1134.2 Contents of Single Components in Formulated Products 1154.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition 1314.4 Bioavailability 1354.5 Other Indicators of Quality 1374.6 Possible Contaminants in Nutraceuticals 1374.7 Safety 1384.8 Adverse Effects 1384.9 Drug Interactions 1404.10 Conclusions 142References 1425 Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 151Zhen Ma and Joyce Irene Boye5.1 Current Developments and Emerging Trends in Food Emulsion Products 1515.2 Emerging and Novel Ingredients in Food Emulsion Products 1535.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions 1665.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products 1715.5 Processing of Salad Dressings and Other Food Emulsion Products 1716 Processing of Beverages for the Health Food Market Consumer 189Garima Goel Lal6.1 Introduction 1896.2 Consumer Trends in Beverage Consumption and Functional Beverages 1906.3 Taste Is the Prime Factor in Choosing Food and Beverages 1936.4 Regulatory Considerations with Respect to Ingredients and Claims 1976.5 Desired Functional Benefits and Bioactive Ingredients 1986.6 Health Issues Addressable through Functional Beverages 2036.7 Beverage Processing Technology 2056.8 Packaging 2066.9 Other Marketing Considerations 2076.10 Conclusion 208References 2087 Incorporation of Nutraceutical Ingredients in Baked Goods 211Mehmet Hayta and Büsra Polat7.1 Introduction 2117.2 Bakery Products 2127.3 Nutraceuticals and Nutraceutical–Incorporated Baked Goods 2137.4 Conclusion 224 References 225 8 New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 235Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen8.1 Introduction 2358.2 Cereals and Their Food Applications 2368.3 Novel Technologies in the Processing of Cereal-Based Products 2398.4 Future Prospects 258References 2599 Novel Approaches to Enhance the Functionality of Fermented Foods 269Emmanuel Y. Anom and Chibuike C. Udenigwe9.1 Introduction 2699.2 Starter Culture for Fermented Food Production 2709.3 Functionality of Fermented Foods 2729.4 Novel Approaches to Enhancing the Functionality of Fermented Foods 2809.5 Conclusion 286References 28610 Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods 295Alexandra Dauz and Chang Yong Lee10.1 Introduction 29510.2 Thermal Processing 29610.3 Non-Thermal Processing 29910.4 Conclusion 302References 30411 Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector 307Kasipathy Kailasapathy11.1 Introduction: Health Food Sector 30711.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods 30911.3 Future Trends and Marketing Perspectives 335References 33612 Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets 347Alberta N. A. Aryee and Joyce Irene Boye12.1 Introduction 34712.2 Nutraceuticals and Functional Foods 34812.3 Health claims 34912.4 Conclusion 371References 371Index 375

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).

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• About the IFST Advances in Food Science Book Series xiList of Contributors xiii1 Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products 1Alberta N. A. Aryee and Joyce Irene Boye 1.1 Introduction 11.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods 21.3 Production of Nutraceuticals and Functional Foods 311.4 Current Formulation Trends and the Modern Marketplace 441.5 Conclusion 52References 522 Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System 65Meidad Kissinger2.1 Introduction 652.2 Background 662.3 Functional Food Footprint – The Case of Tomatoes 692.4 Summary 74References 763 Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products 79Ashutosh Singh and Valérie Orsat3.1 Introduction 79 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products 813.3 Delivery of Nutraceuticals in Food and Its Limitations 983.4 Conclusion 101References 1014 Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products 113George Brian Lockwood4.1 Introduction 1134.2 Contents of Single Components in Formulated Products 1154.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition 1314.4 Bioavailability 1354.5 Other Indicators of Quality 1374.6 Possible Contaminants in Nutraceuticals 1374.7 Safety 1384.8 Adverse Effects 1384.9 Drug Interactions 1404.10 Conclusions 142References 1425 Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 151Zhen Ma and Joyce Irene Boye5.1 Current Developments and Emerging Trends in Food Emulsion Products 1515.2 Emerging and Novel Ingredients in Food Emulsion Products 1535.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions 1665.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products 1715.5 Processing of Salad Dressings and Other Food Emulsion Products 1716 Processing of Beverages for the Health Food Market Consumer 189Garima Goel Lal6.1 Introduction 1896.2 Consumer Trends in Beverage Consumption and Functional Beverages 1906.3 Taste Is the Prime Factor in Choosing Food and Beverages 1936.4 Regulatory Considerations with Respect to Ingredients and Claims 1976.5 Desired Functional Benefits and Bioactive Ingredients 1986.6 Health Issues Addressable through Functional Beverages 2036.7 Beverage Processing Technology 2056.8 Packaging 2066.9 Other Marketing Considerations 2076.10 Conclusion 208References 2087 Incorporation of Nutraceutical Ingredients in Baked Goods 211Mehmet Hayta and Büsra Polat7.1 Introduction 2117.2 Bakery Products 2127.3 Nutraceuticals and Nutraceutical–Incorporated Baked Goods 2137.4 Conclusion 224 References 225 8 New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 235Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen8.1 Introduction 2358.2 Cereals and Their Food Applications 2368.3 Novel Technologies in the Processing of Cereal-Based Products 2398.4 Future Prospects 258References 2599 Novel Approaches to Enhance the Functionality of Fermented Foods 269Emmanuel Y. Anom and Chibuike C. Udenigwe9.1 Introduction 2699.2 Starter Culture for Fermented Food Production 2709.3 Functionality of Fermented Foods 2729.4 Novel Approaches to Enhancing the Functionality of Fermented Foods 2809.5 Conclusion 286References 28610 Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods 295Alexandra Dauz and Chang Yong Lee10.1 Introduction 29510.2 Thermal Processing 29610.3 Non-Thermal Processing 29910.4 Conclusion 302References 30411 Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector 307Kasipathy Kailasapathy11.1 Introduction: Health Food Sector 30711.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods 30911.3 Future Trends and Marketing Perspectives 335References 33612 Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets 347Alberta N. A. Aryee and Joyce Irene Boye12.1 Introduction 34712.2 Nutraceuticals and Functional Foods 34812.3 Health claims 34912.4 Conclusion 371References 371Index 375

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).

Select Guide Rating

• About the IFST Advances in Food Science Book Series xiList of Contributors xiii1 Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products 1Alberta N. A. Aryee and Joyce Irene Boye 1.1 Introduction 11.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods 21.3 Production of Nutraceuticals and Functional Foods 311.4 Current Formulation Trends and the Modern Marketplace 441.5 Conclusion 52References 522 Functional and Sustainable Food – Biophysical Implications of a “Healthy” Food System 65Meidad Kissinger2.1 Introduction 652.2 Background 662.3 Functional Food Footprint – The Case of Tomatoes 692.4 Summary 74References 763 Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products 79Ashutosh Singh and Valérie Orsat3.1 Introduction 79 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products 813.3 Delivery of Nutraceuticals in Food and Its Limitations 983.4 Conclusion 101References 1014 Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products 113George Brian Lockwood4.1 Introduction 1134.2 Contents of Single Components in Formulated Products 1154.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition 1314.4 Bioavailability 1354.5 Other Indicators of Quality 1374.6 Possible Contaminants in Nutraceuticals 1374.7 Safety 1384.8 Adverse Effects 1384.9 Drug Interactions 1404.10 Conclusions 142References 1425 Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 151Zhen Ma and Joyce Irene Boye5.1 Current Developments and Emerging Trends in Food Emulsion Products 1515.2 Emerging and Novel Ingredients in Food Emulsion Products 1535.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions 1665.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products 1715.5 Processing of Salad Dressings and Other Food Emulsion Products 1716 Processing of Beverages for the Health Food Market Consumer 189Garima Goel Lal6.1 Introduction 1896.2 Consumer Trends in Beverage Consumption and Functional Beverages 1906.3 Taste Is the Prime Factor in Choosing Food and Beverages 1936.4 Regulatory Considerations with Respect to Ingredients and Claims 1976.5 Desired Functional Benefits and Bioactive Ingredients 1986.6 Health Issues Addressable through Functional Beverages 2036.7 Beverage Processing Technology 2056.8 Packaging 2066.9 Other Marketing Considerations 2076.10 Conclusion 208References 2087 Incorporation of Nutraceutical Ingredients in Baked Goods 211Mehmet Hayta and Büsra Polat7.1 Introduction 2117.2 Bakery Products 2127.3 Nutraceuticals and Nutraceutical–Incorporated Baked Goods 2137.4 Conclusion 224 References 225 8 New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 235Yixiang Wang, Fatemeh Bamdad, and Lingyun Chen8.1 Introduction 2358.2 Cereals and Their Food Applications 2368.3 Novel Technologies in the Processing of Cereal-Based Products 2398.4 Future Prospects 258References 2599 Novel Approaches to Enhance the Functionality of Fermented Foods 269Emmanuel Y. Anom and Chibuike C. Udenigwe9.1 Introduction 2699.2 Starter Culture for Fermented Food Production 2709.3 Functionality of Fermented Foods 2729.4 Novel Approaches to Enhancing the Functionality of Fermented Foods 2809.5 Conclusion 286References 28610 Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods 295Alexandra Dauz and Chang Yong Lee10.1 Introduction 29510.2 Thermal Processing 29610.3 Non-Thermal Processing 29910.4 Conclusion 302References 30411 Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector 307Kasipathy Kailasapathy11.1 Introduction: Health Food Sector 30711.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods 30911.3 Future Trends and Marketing Perspectives 335References 33612 Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets 347Alberta N. A. Aryee and Joyce Irene Boye12.1 Introduction 34712.2 Nutraceuticals and Functional Foods 34812.3 Health claims 34912.4 Conclusion 371References 371Index 375