1st Edition
Flavors for Nutraceutical and Functional Foods
Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products.
The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.
Contents
Series Preface. ix
Preface. xi
Editors . xv
Contributors . xvii
1 Introduction to Functional Foods
and Nutraceuticals . 1
M. Selvamuthukumaran and Yashwant V. Pathak
2 Flavoring of Pediatric Nutritional
Supplements and Pediatric Compliance:
A Perspective . 33
Amit M. Pant, Rupesh V. Chikhale, and Pramod B. Khedekar
3 Flavors in Probiotics and Prebiotics . 51
Deepak Yadav, Kummaripalli Srikanth, and Kiran Yadav
4 Natural Ingredients/Botanical Extracts
for the Nutraceutical Industry. 75
Rahul Maheshwari, Kaushik N. Kuche,
Ashika Advankar, Namrata soni, Nidhi Raval,
Piyoosh A. Sharma, Muktika Tekade, and
Rakesh Kumar Tekade
5 Taste-Masking Techniques in Nutraceutical
and Functional Food Industry. 123
Shankar D. Katekhaye, Bhagyashree Kamble,
Ashika Advankar, Neelam Athwale,
Abhishek Kulkarni, and Ashwini Ghagare
6 The Effect of Bitter Components on
Sensory Perception of Food and
Technology Improvement for Consumer
Acceptance. 145
Geeta M. Patel and Yashawant Pathak
7 Sensory Qualities and Nutraceutical
Applications of Flavors of Terpenoid Origin. 167
Ana Clara Aprotosoaie, Irina-Iuliana Costache,
and Anca Miron
8 The Biopsychology of Flavor Perception
and Its Application to Nutraceuticals. 201
Richard J. Stevenson
9 Flavor Nanotechnology: Recent Trends
and Applications. 217
Komal Parmar, Jayvadan Patel, and Navin Sheth
10 Nanoencapsulation of Flavors:
Advantages and Challenges . 235
Farhath Khanum, Syeda Juveriya Fathima,
N. Ilaiyaraja, T. Anand, Patil M.M,
Dongzagin Singsit, and Gopal Kumar Sharma
11 Nanoencapsulated Nutraceuticals: Pros
and Cons. 273
T. Anand, N. Ilaiyaraja, Mahantesh M. Patil,
Farhath Khanum, and Rakesh Kumar Sharma
Index. 311
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.
