1st Edition

Plant-Based Bioactive Compounds and Food Ingredients Encapsulation, Functional, and Safety Aspects

    404 Pages 12 Color & 32 B/W Illustrations
    by Apple Academic Press

    404 Pages 12 Color & 32 B/W Illustrations
    by Apple Academic Press

    This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.


    1. Role of Nanoliposomes for Encapsulation of Natural Foods

    Bharti Sharma, Dipendra Kumar Mahato, and Arvind Kumar

    2. Encapsulation Methods for Bioactive Compounds from Spent Coffee Grounds

    Cintia Da Silva Araújo, Leandro Levate Macedo, and Wallaf Costa Vimercati


    3. Principles of Extrusion Technology: Development of Plant-Based Functional and Engineered Foods

    Aryasree Sukumar and K. A. Athmaselvi

    4. Functional Aspects of Plant-Based Food Products

    Sanika Bhokarikar and K. A. Athmaselvi

    5. Functional Aspects of Foods Fortified with Omega-3 Fatty Acids

    Pandule Vishal Shrirang and Monika Sharma

    6. Assessment of Omega-3 Fatty Acids as a Functional Component in Food Products

    Pinar Gumus

    7. Role of Nutraceutical-Based Functional Foods in Human Health

    Gargi Ghoshal

    8. Potential of Bdellium Tree (Commiphora wightii) for Nutraceuticals

    Anupam Jaiswal, Megha Verma, Shreya Chitnavis, Stuti Pandey, Raksha Agrawal, Kamal Shah, Durgesh Nandini Chauhan, and Nagendra Singh Chauhan


    9. Bioactive Compounds and Phytonutrients from Cereals

    Swati Sethi, Lovejot Kaur, Prerna Nath, and Deep N. Yadav

    10. Health Benefits of Phytochemicals in Hot Pepper (Capsicum annuum L.)

    Anup Kumar Sarkar and Sanjoy Sadhukhan

    11. Health Benefits of Bioactive Compounds and Nutrients in Coffee Silverskin

    Wallaf Costa Vimercati, Leandro Levate Macedo, and Cintia Da Silva Araujo

    12. Spice Bioactive Compounds versus Lifestyle Disorders

    Uma Maheshwari Srinivasa and Madeneni Madhava Naidu

    13. Health Benefits of Oregano Extract

    Anupam Jaiswal, Megha Verma, Stuti Pandey, Shreya Chitnavis, Rekha Pathak, Kamal Shah, Durgesh Nandini Chauhan, and Nagendra Singh Chauhan


    14. Safety Aspects of Functional Foods in the Industry: An Overview

    Rubeka Idrishi and Sameer Ahmad

    15. Safety Aspects and Role of Functional and Nutraceutical Foods

    Amrita Poonia

    16. Safety Aspects of Nanomaterials in Natural Foods

    Farhana Mehraj Allai, Khalid Gul, Z. R. Azaz Ahmad Azad, Insha Zahoor, Sadaf Nazir, and Arshied Manzoor

    17. Safety and Quality Aspects of Foods: Monitoring Methods

    Ramandeep Kaur, Maninder Kaur, and Ramandeep Singh Sidhu


    Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir, India. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published research articles and technical papers and authored and edited books, book chapters, conference papers, and popular editorial articles. He also serves as an editor and reviewer for several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia.

    Megh R. Goyal, PhD, PE, was formerly Professor in Agricultural and Biomedical Engineering at the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

    Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India. Her work is on nonthermal food preservation, fermented beverages, food packaging, and technology of milletbased beer. She was a resource person on increasing farmers’ income through dairy technology training, sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has published research papers, book chapters, conference papers, and coedited several books.

    Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Agriculture and Food Business Management at MIT-ADT University, Maharashtra, India. He was a Senior Research Fellow under a funded project by the Ministry of Food Processing Industries, New Delhi, and Assistant Professor at K.K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He was a senior research fellow under the UNESCO/China Great Wall Fellowship Program and worked at the School of Biosystems Engineering and Food Science at Zhejiang University, China.