Herbal Bioactives and Food Fortification: Extraction and Formulation By D. Suresh Kumar

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September 25, 2015 
Reference - 252 Pages - 30 B/W Illustrations

 

Features

  • Gives advice on the selection of potential herbs
  • Describes how to optimize the extraction process
  • Discusses how to analyze extracts and use them in fortifying food and beverages
  • Explains the steps to manufacture the extract commercially

Summary

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope.Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction of biological actives from plants and the development of dietary supplements and fortified food using herbal extracts.

The book begins with a brief survey of the use of herbs in different civilizations and traces the evolution of herbal medicine, including the emergence of nutraceuticals from the discipline of ethnopharmacology and the Alma Ata Declaration of 1978. It moves on to describe various aspects of the extraction process, including selection of plant species, quality control of raw materials, the comminution of herbs, and the selection of solvents. It also describes the optimization of extraction in relation to response surface methodology before describing uses of herbal extracts in food supplements and fortified foods.

With special attention paid to stability analysis and the masking of tastes, the book gives an overview of the formulation of various types of tablets, capsules, and syrups using herbal extracts. It also describes the benefits of foods fortified with herbal extracts such as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread, and biscuits, as well as some beverages.

Herbal Bioactives and Food Fortification covers the fundamental steps in herbal extraction and processing in a single volume. It explains how to choose, optimize, analyze, and use extracts for fortification, making it an excellent source for nutraceutical researchers and practitioners in science and industry.

 

Table of Contents

Medical Herbalism through the Ages
Introduction
The "Iceman" Used Natural Laxatives
Herbs in Different Civilizations
Herbal Medicine in Medieval Europe
Herbal Medicine in America
Decline of Herbal Medicine
Renewed Interest in Herbal Medicine
Emergence of Nutraceuticals
Nutraceuticals in Indian Medicine
Proven Benefits of Nutraceuticals
Outlook for the Future
Concluding Remarks
References

Bioactives from Plants
Amazing Chemical Laboratories
Biogenesis of Secondary Metabolites
Functions of Secondary Metabolites
Variation in Chemical Content of Herbs
Good Cultivation Practices
Modern Methods of Extraction of Bioactives
Concluding Remarks
References

Extraction of the Bioactives
Introduction
Selection of Plant Species
Procuring Initial Samples of the Herb
Procuring Larger Consignments of Herbs
Quality Control of Raw Material
Traceability of Herbs
Cleaning of Herbs
Comminution of Herbs
Selection of Extraction Solvent
Extraction of Herbs
Pilot-Scale Extraction
Enrichment of Extract
Analysis of Extract
Specification for the Extract
Costing of the Extract
Unit Recovery
Stability Studies
Toxicological Studies
Material Safety Data Sheet (MSDS)
Commercial Manufacture of the Extract
Quality Assurance of Extracts
Interaction with Marketing Team
Concluding Remarks
References

Supercritical Fluid Extraction of Bioactives
Introduction
Solubility of Compounds in Supercritical CO2
The SCF Extraction Process
Applications of SCF Technology
Disadvantages of SCF Technology
Concluding Remarks
References

Formulation of Food Supplements
Introduction
Food Supplements
Hygroscopicity of Extracts
Removal of Interfering Substances
Dosage Forms
Concluding Remarks
References

Food and Beverages Fortified with Phytonutrients
Introduction
Demonstration of Functional Effects
Interesting Classes of Foods That Can Be Fortified
Stability of Food
Official Methods of Analysis
Management of Product Quality
Concluding Remarks
References

 

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