Fermentative Nutraceuticals

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 xiii1 Bioactive Compounds and Their Benefits 1Love Singla and Smriti Batoye1.1 Introduction 11.2 Bioactive Compounds of Microbial Origin 31.3 Bioactive Compounds of Animal Origin 91.4 Bioactive Compounds Derived from Mammals 161.5 Bioactive Compounds of Endophytic Origin 181.6 Conclusion 192 Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components 29Arti Dwivedi, Monika Chaudhary and Abhishek Awasthi2.1 Terpenes/Terpinoids 312.2 Alkaloids 332.3 Phenolic/Ployphenolics 342.4 Solid-State Fermentation 372.5 Important Aspects of SSF 382.6 Microorganisms Involved in SSF 402.7 Solid-State Fermentation for the Enhancement of Bioactive Components 413 Biopreservative Agents for Food Applications 63Rehema Joshua, Ekta Sehgal, Rakesh Kumar, Ritu Sindhu, Anil Panghal and Anju Kumari3.1 Introduction 643.2 Need of Biopreservation 653.3 Fermentation: A Crucial Aspect of Biopreservation 673.4 Biopreservative Agents 673.5 Natural Antimicrobials: Their Classification 673.6 Antimicrobial Agents in Plants and Animals 713.7 Bacteriophages and Endolysins: Applications in Food Industry 793.8 Conclusion 824 Bioactive Peptides From Fermented Pulses 93Meena Sindhu, Poonam Ranga, Sameer Khan, Sunaina Kumari, Shubham Kumar, Sushil Nagar and Kamla Malik4.1 Introduction 934.2 Methods of Bioactive Peptide Production 944.3 Pharmacological Properties of Bioactive Peptides 965 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 Oh5.1 Introduction 1205.2 Bioactive Peptides on Human Health 1245.3 Diversity in Production of Bioactive Peptides 1295.4 Purification and Characterization of Bioactive Peptides 1385.5 Conclusion 1406 Biosurfactant Production From Economical Sources 151Mutyala Greeshma Sree, Anju Kumari, Sadhana, Somu Nagajyothi, Sambhu Sindhuja, Ritu Sindhu, Rakesh Kumar, Sangeeta C. Sindhu and Anil Panghal6.1 Introduction 1526.2 Classification of Biosurfactants 1536.3 Biosurfactant Production 1566.4 Factors Influencing Biosurfactant Production 1596.5 Conventional Substrates for Biosurfactant Production 1636.6 Food Industry Byproducts for Biosurfactant Production 1646.7 Agro-Industrial Waste Utilization in Biosurfactant Production 1676.8 Economic Feasibility 1716.9 Applications of Biosurfactants 1756.10 Conclusion 1787 Biofortification of Food Using Fermentation 189Shubham Kumar, Baljeet Singh Saharan, Meena Sindhu, Shivi Choudhary, Kashish Sharma and Suman Chopra7.1 Introduction 1907.2 The Need for Biofortification 1917.3 Why Biofortification via Fermentation? 1927.4 Nutrients that Have Been Fortified Using Fermentation Approaches 1937.5 Application of Biofortification 1947.6 Comparative Advantages 1957.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods 1967.8 Conclusion 1988 Consumers and Health Claims of Nutraceuticals 201Swati Sharma, Anita Saini, Gulab Singh, Shiv Kumar Giri and Aprajita Bhardwaj8.1 Introduction 2028.2 Consumers for Nutraceuticals 2038.3 Factors Influencing Consumer's Food Preferences 2048.4 Health Claims and Their Substantiation 2068.5 International Regulatory Framework for Nutraceuticals' Health Claims 2078.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims 2208.7 Conclusion 2289 Application of Bacteriocin in Wine 239Rehema Joshua, Anju Kumari, Rakesh Kumar, Anil Panghal, Sadhana and Ritu Sindhu9.1 Introduction 2399.2 Bacteriocin 2409.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin 2439.4 Potential Application of Bacteriocin in Food Industry 2449.5 Bacteriocin in Wine 2459.6 Factor Affecting Activity of Bacteriocin 2489.7 Safety and Regulatory Consideration of Bacteriocin 2519.8 Conclusion 25110 Current Trends in Fermentative Nutraceuticals 259Neha Verma, Gulab Singh, Anil Kumar, Hemlata and Shiv Kumar Giri10.1 Introduction 26010.2 Phytochemicals 26110.3 Polyphenolic Compounds 26110.4 Alkaloids 26510.5 Terpenoids 26610.6 Prebiotics 26710.7 Polysaccharides 26810.8 Poly Amino Acids 27010.9 Polyunsaturated Fatty Acids 27110.10 Conclusions 27311 Bioactive Compounds in Fermented Seafood and Their Health Benefits 281Hatice Yazgan, Yesim Ozogul and Fatih Ozogul11.1 Introduction 28111.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits 28311.3 Challenges and Future Aspects 301References 301Index 319