Functional and Preservative Properties of Phytochemicals

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Functional and Preservative Properties of Phytochemicals
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List of contributors
1 -  Antimicrobial and antioxidant properties of phytochemicals: current status and future perspective
	1. Introduction
	2. Plants as a source of antimicrobial and antioxidant agents: a historical perspective
	3. Phytochemicals as a source of antimicrobial agents
	4. Phytochemicals as a source of antioxidant agents
	5. Phytochemicals as a source of functional food ingredients
	6. Mechanism of action
	7. Current existing limitations and role of modern science and technological innovations to boost the antimicrobial and antiox ...
		7.1 Use of waste material
		7.2 Extraction technologies of phytochemicals
		7.3 Biotechnology approaches
		7.4 Nanotechnology approach
		7.5 Bioinformatics
		7.6 Mathematical modeling
		7.7 Regulatory approval
	8. Conclusion
	Acknowledgments
	References
	Further reading
2 - Functional food ingredients from old age cereal grains
	1. Introduction
	2. Taxonomic classification of millets
	3. Global millet production and consumption
	4. The general structure of millet grains
	5. Millets: from coarse cereals to nutri grains
	6. Millet carbohydrates
		6.1 Starch
			6.1.1 Enzyme digestibility of millet starch
			6.1.2 Uses of millet starch
		6.2 Soluble sugars
			6.2.1 Dietary fiber
	7. Millet proteins
		7.1 Digestibility of millet proteins
		7.2 Millet proteins—applications
	8. Millet lipids
		8.1 Sorghum wax as edible biofilm
	9. Millet nutraceuticals
		9.1 Phenolic acids
		9.2 Tannins
		9.3 Steryl ferulates
		9.4 Carotenoids
	10. Antinutrients in millets
		10.1 Phytic acid
		10.2 Oxalates
		10.3 Protease inhibitors
		10.4 C-glycosylflavones
	11. Health benefits of millets
		11.1 Prebiotic and probiotic source
		11.2 Antioxidants
			11.2.1 Diabetes
			11.2.2 Obesity
			11.2.3 Antimicrobial activity
			11.2.4 Millets and cancer
	12. Effect of processing in millet nutrition
	13. Conclusion and future perspectives
	References
3 - Aquatic plants as a natural source of antimicrobial and functional ingredients
	1. Introduction
	2. Seaweeds
	3. Seaweeds proteins
	4. Bioactive compounds
	5. Seaweed-derived bioactive hydrolysates/peptides
	6. Methods used for the release of bioactive peptides
	7. Computational approaches for exploring biological activity of peptides
	8. Antimicrobial activity of the seaweed-derived bioactive compounds
	9. Functional activities of the seaweed-derived bioactive compounds
		9.1 Antioxidative activity
		9.2 Antitumor activity
		9.3 Neuroprotective activity
		9.4 Anticoagulant activity
		9.5 Immunomodulatory activity
		9.6 Antiobesity activity
		9.7 Antidiabetic activity
	10. Utilization of seaweeds and their derivates in healthier food products
	11. Conclusion
	References
4 - Antimicrobial properties of selected plants used in traditional Chinese medicine
	1. Introduction
	2. Character and significant features of Traditional Chinese medicine
	3. Formulations of traditional Chinese medicinal plants
	4. Antimicrobial properties of some common plants used in traditional Chinese medicine
		4.1 Panax ginseng C. A. Mey
		4.2 Ginkgo biloba L.
		4.3 Ephedra sinica stapf
		4.4 Artemisia annua L.
		4.5 Alpinia officinarum hance
		4.6 Angelica sinensis (oliv.) diels
		4.7 Arctium lappa L.
		4.8 Astragalus membranaceus (fisch.) bunge
		4.9 Chrysanthemum morifolium ramat
		4.10 Lycium chinense mill
		4.11 Myristica fragrans houtt
		4.12 Paeonia lactiflora pall
		4.13 Paeonia suffruticosa andrews
		4.14 Polygonum multiflorum thunb
		4.15 Rheum palmatum L.
		4.16 Salvia miltiorrhiza bunge
		4.17 Schisandra chinensis (turcz.) baill
		4.18 Scutellaria baicalensis georgi
	5. Conclusion
	References
5 - Natural products from plants: recent developments in phytochemicals, phytopharmaceuticals, and plant-based neutraceuticals  ...
	1. Plants: nature's chemical factories
	2. Cancer and chemotherapeutic targets
	3. Major classes of anticancer molecules
	4. Anticancer compounds from plants
	5. What is an ideal anticancer molecule?
	6. Commercial success stories
	7. Why do we need more medicines for cancer treatment?
	8. Traditional medicine resources for anticancer molecules
	9. High throughput screening for molecule identification
	10. Neutraceuticals with anticancer properties
	11. The proposed mechanisms of anticancer activity
	12. Can food ingredients be therapeutic?
	13. Our studies
	14. Future perspectives
	References
6 - Foodborne microbial toxins and their inhibition by plant-based chemicals
	1. Introduction
	2. Microbial toxins in food system
	3. Factors affecting microbial toxins secretion in food system
	4. Detection of microbial toxins in food system
		4.1 Thin layer chromatography
		4.2 High-performance liquid chromatography
		4.3 High-performance thin layer chromatography
		4.4 Gas chromatography-mass spectroscopy
		4.5 Liquid chromatography-mass spectroscopy
		4.6 Matrix-assisted laser desorption ionization-time of flight mass spectroscopy
		4.7 Fourier transforms infrared spectroscopy
		4.8 Nucleic acid–based techniques
		4.9 Immunological-based techniques
		4.10 Biosensor for toxin determination
		4.11 Fluorescence microscopy
	5. Safety limits in food system
	6. Major groups of phytochemicals inhibitory to mycotoxins
		6.1 Terpenes
		6.2 Phenols
		6.3 Nitrogen containing compounds
			6.3.1 Alkaloids
			6.3.2 Glucosinolates
		6.4 Lectins
	7. Phytochemicals against microbial toxins
	8. Conclusion and future perspectives
	References
	Further reading
7 - Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products
	1. Introduction
	2. Phytochemicals from agri-food by-products
		2.1 Carotenoids
		2.2 Phenolic compounds
		2.3 Dietary fiber
	3. Extraction technologies applied for the revaluation of agri-food by-products
		3.1 Conventional extraction
		3.2 Ultrasound-assisted extraction
		3.3 Microwave-assisted extraction
		3.4 Pressurized liquid extraction
		3.5 Pulsed electric field
		3.6 Supercritical fluid extraction
		3.7 Gas expanded liquids
	4. Concluding remarks
	References
8 - Application of nanotechnology to boost the functional and preservative properties of essential oils
	1. Introduction
	2. Preservative and functional properties of essential oils
	3. Nanotechnology: an efficient approach to enhance the bioactivity of essential oils
	4. Delivery agents and techniques used for encapsulation of essential oils
		4.1 Starch
		4.2 Cellulose
		4.3 Pectin
		4.4 Guar gum
		4.5 Chitosan
		4.6 Alginate
		4.7 Carrageenan
		4.8 Dextrans
		4.9 Cyclodextrin
	5. Technique used for encapsulation of essential oils
	6. Conclusion
	References
	Further reading
9 - Biotechnology: a tool for synthesis of novel bioactive compounds
	1. Introduction
	2. Exploration and screening of novel bioactive compounds from microbial sources
		2.1 Functional and homology screening
		2.2 Other metagenomic surveys
	3. Synthesis of oligosaccharides and peptides as bioactive compounds
		3.1 Synthesis of oligosaccharides using microbial-derived enzymes
			3.1.1 Fructooligosaccharides (FOS)
			3.1.2 Galactooligosaccharides (GOS)
			3.1.3 Xylooligosaccharides (XOS)
			3.1.4 Isomaltooligosaccharide (IMO)
		3.2 Bioactive peptides
			3.2.1 Enzymatic hydrolysis
			3.2.2 Microbial fermentation
	4. Bioprobes for qualitative and quantitative detection of bioactive molecules/compounds
		4.1 Biosensors for screening and detection of bioactive molecules
			4.1.1 Enzyme biosensors
			4.1.2 Immunosensors and nucleic acid sensors
			4.1.3 Whole cell/cell component–based sensors
			4.1.4 Biomimetic biosensors and others
	5. Systems biology enabled synthesis of bioactive compounds
	References
	Further reading
10 - Prospects of omics technologies and bioinformatics approaches in food science
	1. Introduction
	2. Foodomics: omics in the field of food science and nutrition
	3. Role of bioinformatics in food science
	4. Aflatoxin B1 inhibitory potential and therapeutic characterization of selected test compounds: selection of the receptor mo ...
	5. Modeling of the receptor molecules (ver-1 and omt A)
	6. Selection of ligand molecules
	7. Physicochemical characterization and drug-likeness scores of the compounds along with toxicity and their expected LD50 value
	8. Docking
	9. Observation
	10. Concluding remarks and future perspectives
	Acknowledgment
	References
	Further reading
11 - Phytochemicals: extraction process, safety assessment, toxicological evaluations, and regulatory issues
	1. Introduction
	2. Phytochemicals
	3. Types of phytochemicals
	4. Phytochemicals and health benefits
	5. Extraction process of phytochemicals
		5.1 Plant material
		5.2 Choice of solvents
		5.3 Choice of solvents
		5.4 Extraction procedures
			5.4.1 Safety assessment
	6. Ethnobotanical studies on the use of phytochemicals
	7. Toxicological study
	8. Regulatory assessment
	9. Conclusion
	References
12 - Phytochemicals: intellectual property rights
	1. Introduction
		1.1 Phytochemical extraction
			1.1.1 Enzymatic hydrolysis
			1.1.2 Nanoparticles formation
		1.2 Phytochemicals in pediatrics and sports drink composition
		1.3 Biological activity of the phytochemicals
		1.4 Use claim of phytochemicals in patents
		1.5 Plants and their extracted phytochemicals in legal terms
		1.6 Patent protection: plant varieties and farmer's rights act (2001)
		1.7 Protection through the biological diversity act (2002)
		1.8 Geographical indication of goods (registration and protection) act (1999)
		1.9 Traditional knowledge digital library (TKDL)
		1.10 Important medicinal plants and their uses as medicines in India
	2. Conclusion
	References
	Further reading
13 - Innovations and future trends in product development and packaging technologies
	1. Introduction
	2. High hydrostatic pressure
		2.1 Sterilization mechanism of HPP
		2.2 Food-based applications of HPP
		2.3 Fruits and vegetables
		2.4 Milk and milk products
		2.5 Cereal grains and legumes
			2.6 Advantages of High Pressure Processing
			2.7 HPP limitations
	3. PEF
		3.1 Principle
		3.2 Mechanism of microbial inactivation
		3.3 Factors affecting PEF efficiency
		3.4 Processing conditions
		3.5 Electric field
		3.6 Pulse wave shape
		3.7 Treatment time and temperature
		3.8 Product-related factors
			3.8.1 Conductivity, pH, and ionic strength
		3.9 Microbial factors
			3.9.1 Type of microorganisms and their initial population in the food
			3.9.2 Growth stage of microorganisms
		3.10 Advantages
	4. Cold plasma technology
		4.1 Features of cold plasma technology
		4.2 Principle of plasma
		4.3 Classification of plasma
		4.4 Applications in food processing
			4.4.1 Mechanism for microbial inactivation
		4.5 Inactivation of enzymes
		4.6 Modification of food starches
		4.7 Modification of packaging materials
	5. Nanotechnology
		5.1 Food application
			5.1.1 Surface functionalized nanoparticles
		5.2 Nanocomposites
		5.3 Lipophilic bioactives
		5.4 Nanotechnology in dairy foods
	6. Future prospects of food packaging
	7. Biopackaging of food
	8. Active packaging
	9. Biosensors and food packaging
		9.1 Categories of sensor packaging systems
		9.2 Bioactive paper sensor
		9.3 Enzymatic biosensor
	10. Conclusion
	References
	Further reading
Index
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