Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

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Agri-Food Industry Strategies for Healthy Diets and Sustainability
Copyright
Contents
List of contributors
Preface
Acknowledgment
Section I: Introduction
1 Nutrition, public health, and sustainability: an overview of current challenges and future perspectives
	1.1 Introduction
	1.2 Food safety
		1.2.1 Traditional methods of food preservation
			1.2.1.1 Acidification
			1.2.1.2 Thermal processing
			1.2.1.3 Concentration by evaporation
			1.2.1.4 Dehydration
			1.2.1.5 Freeze-drying or lyophilization
			1.2.1.6 Refrigeration or chilled storage
			1.2.1.7 Freezing
			1.2.1.8 Salting, sugaring, curing, and smoking
			1.2.1.9 Synthetic preservatives
			1.2.1.10 Natural preservatives
			1.2.1.11 Packaging
		1.2.2 Nonconventional or alternative methods of food preservation
			1.2.2.1 Edible coating
			1.2.2.2 Novel thermal processes for food preservation
				1.2.2.2.1 Microwave and radiofrequency processing
				1.2.2.2.2 Ohmic and inductive heating
			1.2.2.3 Novel nonthermal food preservation technologies
				1.2.2.3.1 Irradiation
				1.2.2.3.2 Ultraviolet light
				1.2.2.3.3 High-pressure processing
				1.2.2.3.4 Pulsed electric fields
				1.2.2.3.5 Ultrasound
	1.3 Strategies to achieve a healthy diet
		1.3.1 Food selection process—food pyramid
		1.3.2 Study population trends
			1.3.2.1 Bioactive compounds
				1.3.2.1.1 Vitamin C
				1.3.2.1.2 Carotenoids
				1.3.2.1.3 Phenolic compounds
			1.3.2.2 Antioxidants and human health
		1.3.3 New foods
			1.3.3.1 Functional foods
			1.3.3.2 Exotic foods
	1.4 Conclusion and recommendations
	Acknowledgment
	References
	Further reading
2 Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
	2.1 Introduction
	2.2 Literature review of methods
	2.3 Dietary recommendations and sources for fruit and vegetable consumption
	2.4 Fruits and vegetables as a source of bioactive compounds
		2.4.1 The health benefits of consuming fruits and vegetables associated with their bioactive compounds
		2.4.2 Apple (Malus × domestica Borkh.)
		2.4.3 Berries
		2.4.4 Pomegranate
		2.4.5 Garlic and onion
		2.4.6 Opuntia
		2.4.7 Pumpkin
		2.4.8 Citruses
	2.5 Strategic preservation of nutritive value in processing fruits and vegetables
	2.6 Fruit and vegetable by-products as strategic raw materials in the food industry
	2.7 Strategies to achieve a healthy and balanced diet
	2.8 Conclusion
	References
Section II: Reduction of caloric intake
3 Strategies to reduce lipid consumption
	3.1 Introduction
	3.2 Lipid intake reduction
		3.2.1 Changes in the structural design of food
		3.2.2 Use of fat replacers
		3.2.3 Inhibition of enzymes responsible for the digestion of sugars and/or fats
	3.3 Conclusion
	Acknowledgment
	References
4 Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids
	4.1 Introduction
		4.1.1 Current perspective on healthy nutrition
	4.2 Potential of fats in everyday nutrition
	4.3 Health implications and recommendation of dietary fat
		4.3.1 Fat reduction and fat replacements
			4.3.1.1 International prospective and labelling
	4.4 Conclusion
	References
5 Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
	5.1 Introduction
	5.2 Sugar and sugar substitutes
	5.3 What is stevia?
	5.4 Stevia and health benefits
	5.5 The nutritive value of stevia
		5.5.1 Carbohydrates
		5.5.2 Proteins
		5.5.3 Fats
		5.5.4 Minerals
		5.5.5 Vitamins
		5.5.6 Bioactive compounds in stevia extracts
			5.5.6.1 Diterpene glycosides
			5.5.6.2 Polyphenols
			5.5.6.3 Carotenoids and chlorophylls
		5.5.7 Antioxidant activity
	5.6 Toxicological aspect of stevia
	5.7 Stevia as sugar replacement for functional foods production
	5.8 Conclusion
	References
	Further reading
Section III: Salt reduction and development of new foods
6 Current and future strategies to reduce salt consumption
	6.1 Introduction
		6.1.1 Usefulness of salt in food
		6.1.2 Strategies to reduce salt consumption
			6.1.2.1 Nutritional education
			6.1.2.2 Salt reduction at industrial level: processed products and prepared meals
			6.1.2.3 Price discount, tax reduction policies in healthy products
			6.1.2.4 Restaurants
			6.1.2.5 Other salt substitute inorganic salts
			6.1.2.6 Use of aromatic herbs and spices
			6.1.2.7 Derivatives of amino acids and ribonucleotides
			6.1.2.8 Sea plants
			6.1.2.9 New technologies for food processing
				6.1.2.9.1 High hydrostatic pressures
				6.1.2.9.2 Pulsed electric fields
				6.1.2.9.3 Ultrasound
	6.2 Conclusion
	Acknowledgments
	References
7 Edible whey protein films and coatings added with prebiotic ingredients
	7.1 Introduction
	7.2 Functional foods and prebiotic components
	7.3 Whey proteins as an ingredient for edible films
	7.4 Prebiotics in edible films or coatings
	7.5 Future perspectives
	References
Section IV: Labelling, nutritional education and new strategies
8 Labeling and nutritional education
	8.1 Introduction
	8.2 Understanding and use of nutrition labels by consumers
	8.3 Types of front-of-pack nutritional labels
	8.4 Impact of selected front-of-pack nutritional labeling use on consumer healthy choices
	8.5 Conclusion
	References
9 Nutrigenomics and public health
	9.1 Introduction
	9.2 The molecular bases of nutrigenomics
	9.3 Interaction between genes and nutrients and their impact on health
	References
	Further reading
10 Nutrition, public health politics and dietary tools
	10.1 Nutrition and public health politics
	10.2 Dietary tools
	10.3 Conclusion
	References
Section V: Sustainability and public health: use of waste and by-products
11 Valorization of waste and by-products from food industries through the use of innovative technologies
	11.1 Introduction
	11.2 Nutritive and economic potential of food waste
	11.3 Technological approaches for food waste valorization
		11.3.1 Electrotechnologies
		11.3.2 Ultrasound
		11.3.3 High hydrostatic pressure and pressurized fluids
		11.3.4 Nanotechnology
	11.4 Conclusion and future challenges
	Acknowledgments
	References
Index
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