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.
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