Aromatic herbs in food : bioactive compounds, processing, and applications / edited by Charis M. Galanakis.

Format:

Book

Contributor:

Galanakis, Charis M., editor.

Language:

English

Subjects (All):

Herbs--Therapeutic use.

Herbs.

Physical Description:

1 online resource (463 pages)

Edition:

1st ed.

Place of Publication:

London, England : Academic Press, [2021]

Summary:

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications.

Contents:

Cover

Title Page

Copyright

Contents

Contributors

Preface

Chapter 1 - Introduction to nutraceuticals, medicinal foods, and herbs

1.1 - Introduction to nutraceuticals

1.1.1 - Nutraceuticals in history

1.1.2 - Definition of nutraceuticals

1.1.3 - Are nutraceuticals reliable?

1.1.4 - Future trends in nutraceutical production

1.2 - Health effects of medicinal foods and herbs

1.2.1 - Antioxidant activity

1.2.2 - Anticancer effect

1.2.3 - Anti-inflammatory effect

1.2.4 - Antimicrobial effect

1.2.5 - Antidiabetic effects

1.3 - Main uses of medicinal and aromatic plants

1.3.1 - Medicinal applications (pharmaceuticals, herbal medicines)

1.3.2 - Essential oil production

1.3.3 - Food applications

1.3.3.1 - Nutraceuticals

1.3.3.2 - Food preservation

1.3.4 - Dyes and colorants production

1.3.5 - Applications in cosmetics

1.3.6 - Crop protection products

1.4 - Herb and spice market

1.5 - Conclusion

References

Chapter 2 - The health components of spices and herbs: The medicinal chemistry point of view

2.1 - Introduction

2.2 - Phenolic compounds from extracts of spices and medicinal herbs with anticancer activity

2.3 - Phenolic compounds from extracts of spices and medicinal herbs with anti-inflammatory activity

2.4 - Phenolic compounds from extracts of spices and medicinal herbs with antioxidant activity

2.5 - Phenolic compounds from extracts of spices and medicinal herbs with antidiabetic activity

2.6 - Phenolic compounds from extracts of spices and medicinal herbs with antimicrobial effects

2.7 - Structural changes on natural phenolics to modulate the biological activity

2.7.1 - Flavonoids

2.7.2 - Flavonolignans

2.7.3 - Chalcones

2.7.4 - Gallic acid derivatives

2.7.5 - Hydroxycinnamic acid derivatives

2.7.6 - Phenolipids.

2.7.7 - Curcuminoids and analogs

2.7.8 - Stilbene derivatives

2.7.9 - Tyrosol derivatives

2.7.10 Coumarins

2.7.11 - Other compounds

2.8 - Mechanisms of biological activities

2.9 - Conclusion

Cell Line Abbreviation List

Chapter 3 - Mediterranean aromatic herbs and their culinary use

3.1 - Introduction

3.2 - Ancient culinary uses of aromatic herbs in the Mediterranean region

3.3 - Aromatic herb species and their culinary uses in Mediterranean countries

3.3.1 - Basil

3.3.2 - Chervil

3.3.3 - Chive

3.3.4 - Coriander

3.3.5 - Dill

3.3.6 - Fennel

3.3.7 - Laurel

3.3.8 - Lavender

3.3.9 - Mint

3.3.10 - Mountain tea

3.3.11 - Oregano

3.3.12 - Parsley

3.3.13 - Rosemary

3.3.14 - Sage

3.3.15 - Tarragon

3.3.16 - Thyme

3.3.17 - Herb mixes

3.4 - Exploitation of wild aromatic plant resources

3.5 - Conclusions

Chapter 4 - Aromatic profile of rhizomes from the ginger family used in food

4.1 - Introduction

4.2 - Plants of the Zingiberales

4.3 - Morphology of the ginger family

4.4 Ethnobotany survey of rhizomes from the ginger family used in Thai food

4.4.1 - Meaung Mai market

4.4.2 - Meatha market, Lum Phoon

4.4.3 - Kum Tiang market, Chiang Mai

4.4.4 - Bann Huatapan, Nakron Sri Thamarat

4.4.5 - Bann Kohka, Lum Pang

4.5 - The volatile analyzes

4.6 - Factors influencing volatile compositions

4.6.1 - Variety

4.6.2 - Processing

4.6.3 - Harvesting stage

4.6.4 - Storage

4.7 - Novel applications of ginger essential oils

4.8 - Conclusion

Chapter 5 - Herbs drying

5.1 - Introduction

5.2 - Fundamental concepts in herbs drying

5.3 - Example of drying characteristics of selected herbs

5.4 - Types of drying technology

5.4.1 - Sun drying

5.4.2 - Solar drying.

5.4.3 - Convective hot air drying

5.4.4 - Microwave drying

5.4.5 - Microwave vacuum drying

5.4.6 - Heat pump drying

5.4.7 - Freeze drying

5.4.8 - Combined drying methods

5.4.9 - Modern/smart drying

5.4.10 - Ultrasonic and heat flux system

5.5 - The sensitivity of total phenolic compounds, antioxidants, and minerals of herbs during drying

5.6 - Enzymatic reactions and thermal degradation

5.7 - Microwave power intensity

5.8 - Freeze drying is a good drying method or only for control purpose

5.8.1 - Example of effects of drying methods on total phenolic compounds (TPC) for selected herbs

5.9 - Retained volatile compounds and essential oils after drying

5.10 - Conclusions

Chapter 6 - Analysis of herbal bioactives

6.1 - Introduction

6.2 - Phenolic compounds

6.2.1 - Flavonoids

6.2.2 - Phenolic acids

6.2.3 - Other phenolic compounds

6.2.3.1 - Xanthones and benzophenones

6.2.3.2 - Curcuminoids

6.2.3.3 - Tannins

6.2.3.4 - Lignans

6.3 - Lipids and related compounds

6.3.1 - Terpenes and related compounds

6.3.2 - Fatty acids

6.3.3 - Other lipids

6.3.3.1 - Chlorophylls

6.3.3.2 - Sterols

6.4 - Vitamins and related compounds

6.4.1 - Vitamin C

6.4.2 - Vitamin E

6.5 - Carbohydrates and related compounds

6.5.1 - Sugars

6.5.2 - Glycosides

6.6 - Other bioactive compounds

6.6.1 - Proteins

6.6.2 - Minerals

6.6.3 - Organic acids

6.6.4 - Organic compounds

6.6.4.1 - Alkaloids

6.6.4.2 - Phthalides

6.6.4.3 - Volatile organic compounds

6.7 - Conclusions

List of abbreviations

Chapter 7 - Extraction of bioactive compounds and essential oils from herbs using green technologies

7.1 - Introduction

7.2 - Ultrasound-assisted extraction of bioactive compounds and essential oils.

7.3 - Microwave-assisted extraction of bioactive compounds and essential oils

7.4 - Supercritical fluid extraction of bioactive compounds and essential oils

7.5 - Plant extracts and essential oils as antimicrobials in meat and meat products

7.6 - Chemometrics and extraction technology

7.7 - Conclusions

Acknowledgments

Chapter 8 - Encapsulation of herb extracts (Aromatic and medicinal herbs)

8.1 - Introduction

8.2 - Biopolymeric nanoparticles

8.3 - Nanofibers

8.4 - Nanohydrogels/nanooleogels

8.5 - Nanoliposomes and lipid-based nanoparticles

8.5.1 - Nanoliposomes

8.5.2 - Nanoemulsions

8.5.3 - Solid lipid nanoparticles and nanostructured lipid carriers

8.6 - Alternative and emerging methods for encapsulation

8.7 - Conclusions and remarks

Chapter 9 - Use of herbs and their bioactive compounds in active food packaging

9.1 - Introduction

9.2 - Food packaging

9.3 - Active packaging

9.3.1 - Materials used for active packaging

9.3.2 - Edible active packaging coatings and films

9.3.3 - Active packaging systems used in the food industry

9.3.3.1 - Oxygen, carbon dioxide, and ethylene scavengers

9.3.3.2 - Carbon dioxide releasers

9.3.3.3 - Odor releasers

9.3.3.4 - Moisture regulators

9.3.3.5 - Antimicrobial packaging

9.3.3.6 - Antioxidant packaging

9.4 - Herbs and spices

9.4.1 - Antioxidants and antimicrobials properties of herb and spices in active packaging

9.5 - Recent trends in the use of herbs and spices in active packaging

9.5.1 - Recent trends in the use of essential oils in active packaging

9.6 - Final remarks

Nomenclature

Chapter 10 - Herbal slimming products and natural sexual enhancers

10.1 - Introduction

10.2 - Herbal slimming products.

10.2.1 - Slimming potential of herbs and herbal preparations

10.2.2 - Herbal food supplements for weight loss

10.2.3 - Quality and safety of herbal products

10.2.4 - Adulteration of natural supplements for weight loss

10.2.5 - Secondary effects and adverse reactions of slimming herbal supplements

10.3 - Natural sexual enhancers

10.3.1 - Plant-based aphrodisiacs

10.3.2 - Herbal food supplements for sexual life improvement

10.3.3 - Adulteration of natural sexual enhancers

10.3.4 - Secondary effects and adverse reactions of herbal supplements for sexual enhancement

10.4 - Conclusions

Abbreviations

Chapter 11 - Legislation on aromatic herbs in food

11.1 - Introduction

11.2 - Regulatory authorities

11.3 - Legislatorial requirements

11.3.1 - Microbiological requirements

11.3.2 - Physical and chemical requirements

11.3.2.1 - Capsicums

11.3.2.2 - Cinnamon

11.3.2.3 - Cumin

11.3.2.4 - Ginger

11.3.2.5 - Pepper

11.3.2.6 - Turmeric and curcumin

11.3.2.7 - Vanilla

11.4 - Complementary regulations

11.4.1 - Sampling

11.4.2 - Labeling

11.4.3 - Contaminants and residues

11.4.4 - Food additives

11.4.4.1 - Food additives in SAH

11.4.4.2 - SAH as food additives

11.4.5 - Adulteration

11.4.6 - Allergens

11.4.7 - Packaging

11.5 - Supporting guidance

11.6 - Social and environmental requirements

11.7 - Conclusion

Index

Back cover.

Notes:

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

9780128227176

0128227176

OCLC:

1232277647