Description
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.- Presents chapters that deal with different sources of plant extracts and their applications in the food industry- Covers the various extraction procedures which are used for plant extracts- Includes the health benefits and stability of plant extracts- Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
Table of Contents
1. Sources of plant extracts2. Extraction techniques for plant extracts3. Chemistry of plant extracts4. Encapsulation techniques for plant extracts5. Stability of plant extracts6. Plant extracts as antimicrobials7. Plant extracts as preservatives8. Plant extracts as nutrient enhancers9. Plant extracts as flavoring agents10. Plant extracts as coloring agents11. Plant extracts as enzymes12. Plant extracts as packaging aid13. Health benefits of plant extracts14. Opportunities and challenges of plant extracts to use in food applications
