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Flavor Development for Functional Foods and Nutraceuticals
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 zlem Tokuolu (ISBN 978-1-4822-2437-5).
Cover; Half Title; Title Page; Copyright Page; Dedication; Table of Contents; Series Preface; Preface; Editors; Contributors; 1: History of Flavors Associated with Functional Foods and Nutraceuticals; 1.1 Introduction; 1.2 History of flavors; 1.2.1 Old world era; 1.2.2 World War era; 1.2.3 Modern world era; 1.3 Flavoring agents; 1.4 Flavoring functional beverages; 1.5 Functional confectionery flavors; 1.6 Chemistry of flavors; 1.7 Types of flavoring agents; 1.7.1 Natural flavoring agents; 1.7.2 Artificial flavoring agents; 1.7.3 Tastes and the flavors used for masking
1.8 Interlinkages between flavor and fragrances and nutraceuticals1.9 Taste vs flavors; 1.10 Characteristics of flavor and fragrance materials; 1.11 Stability of flavor; 1.12 Evaluation of flavors; 1.13 Regulations; 1.14 Flavor safety; 1.15 Conclusion; References; 2: Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods; 2.1 Introduction; 2.2 Flavor fundamentals; 2.3 Nutraceuticals and functional foods; 2.4 Flavor chemistry and its objective; 2.5 Flavor functions in nutraceuticals and functional foods; 2.5.1 Economic function
2.5.2 Physiological function2.5.3 Psychological function; 2.6 Types of flavors for nutraceuticals and functional foods; 2.6.1 Natural flavors; 2.6.2 Artificial flavors or flavorings; 2.6.2.1 Nature-identical artificial flavors; 2.6.2.2 Artificial flavors; 2.6.3 Flavor enhancers; 2.7 Flavor dosage forms; 2.8 Product and processing considerations while flavoringnutraceuticals and functional foods; 2.9 Conclusion; References; 3: Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries; 3.1 Why is flavor important in nutraceuticals and functional foods?
3.2 Criteria for application of flavor to functionalfoods and nutraceuticals3.3 The role of attention in flavor perception; 3.4 Factors influencing the selection process of flavorsfor functional food and nutraceuticals; 3.4.1 Physicochemical factors; 3.4.1.1 Temperature; 3.4.1.2 Taste medium; 3.4.1.3 pH; 3.4.1.4 Exposure to air; 3.4.2 Biochemical factors; 3.4.2.1 Carbohydrate-flavor interactions; 3.4.2.2 Protein and free amino acids-flavor interactions; 3.4.2.3 Lipid-flavor interactions; 3.5 Challenges in flavoring functional foodsand nutraceuticals formulation
3.6 Strategies for flavoring functional foods and nutraceuticals3.6.1 Ingredient quality; 3.6.2 Flavor selection: Compatible flavorings; 3.6.3 Masking; 3.6.4 Flavor-ingredient interactions; 3.7 Flavor stability; 3.8 Flavor manufacturing for functional food and nutraceuticals; 3.9 Sources of flavoring materials; 3.10 Flavors and fragrances: Types and synthesis; 3.11 Types of natural and nature-identical flavors; 3.12 Flavors and fragrance chemicals; 3.12.1 Alcohols; 3.12.2 Methyl ketones; 3.12.3 Diacetyl; 3.12.4 Lactones; 3.12.5 Butyric acid; 3.12.6 Esters; 3.12.7 Pyrazines; 3.12.8 Vanillin
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