1st Edition

Flavor Development for Functional Foods and Nutraceuticals

Edited By M. Selvamuthukumaran, Yashwant V Pathak Copyright 2020
    292 Pages 47 B/W Illustrations
    by CRC Press

    In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation.

    Features:

    • Explains how flavors play an integral role in a finished nutraceutical product
    • Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials
    • Covers flavor encapsulation techniques for thermal degradable food components
    • Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine

     

    This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products.

    Also available in the Nutraceuticals: Basic Research/Clinical Applications Series:

    Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1)

    Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6)

    Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

    Series Preface

    Preface

    Editors

    Contributors

    1 History of Flavors Associated with Functional Foods and Nutraceuticals

    B. Siva Lokesh, Dheeraj Kumar, Mayank Handa, and Rahul Shukla

    2 Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods

    Raghuraj Singh, Kiran Yadav, and Deepak Yadav

    3 Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries

    Jayvadan Patel and Anita Patel

    4 Flavor Challenges in Legume-Based Functional Food Products

    M. Selvamuthukumaran and Yashwant V. Pathak

    5 Flavor Challenges in Cereal-Based Functional Food Products

    M. Selvamuthukumaran and Yashwant V. Pathak

    6 Encapsulation of Flavoring Compounds in Functional Foods and Dairy Nutraceuticals

    Kanchan Kashyap, Kiran Yadav, and Deepak Yadav

    7 Natural Flavors in Various Nutraceutical Product Applications

    Komal Parmar and Jayvadan Patel

    8 Natural Flavors in Functional Food Supplements

    Rahul Shukla, J. Lalrengpuii, W. Abhay, K. Vignesh, and A. Prabakaran

    9 Flavors and Fragrances: Natural and Food-Grade Ingredients for Nutraceuticals Applications

    Rahul Shukla, Nikhil Chauhan, Chetan Rajak, and S. J. S. Flora

    10 Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception

    Komal Parmar and Jayvadan Patel

    11 The Bad Taste of Nutraceuticals: Overview of Basic Research on Bitter Taste

    Bhoomika Patel, Ankita Mehta, Jayvadan Patel, and Mayur M. Patel

    12 Taste Assessment Trials for Sensory Analysis of Oral Nutraceutical Products and Functional Foods

    Madan Mohan Gupta

    13 Quality Control in Flavor Industry

    Komal Parmar and Jayvadan Patel

    14 Legislation for Natural and Synthetic Flavors Used in Functional Foods and Nutraceuticals

    Priyanka Bhatt, Priya Narvekar, Gulimirerouzi Fnu, Dewi Melani Hariyadi, Umi Athiyah, and Yashwant V. Pathak

    Index

    Biography

    M. Selvamuthukumaran, PhD is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

    Yashwant Pathak, PhD, is currently the associate dean for faculty affairs at the newly launched College of Pharmacy, University of South Florida, Tampa, Florida. Pathak earned his MS and PhD degrees in pharmaceutical technology from Nagpur University, Nagpur, India, and EMBA and MS degrees in conflict management from Sullivan University, Louisville, Kentucky. With extensive experience in academia and indus¬try, Pathak has over 120 publications, research papers, abstracts, book chapters, and reviews to his credit. He has presented over 150 presenta¬tions, posters, and lectures worldwide in the field of pharmaceuticals, drug delivery systems, and other related topics.