Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes, and whereas butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Impact cover topics focusing on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects. Features: Explores the chemistry of ghee from different dairy sources Discusses ghee functional constituents and their health-enhancing potential Written by industry experts and international scientists Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the field of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the Research and Development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oils companies reformulating their products or developing new healthy products.

Explores the chemistry of Coriandrum sativum phytochemicals, oils, and extracts Discusses Coriandrum sativum active constituents and their health-enhancing traits Presents the applications of Coriandrum sativum phytochemicals, oils, and extracts Addresses the growing application areas, including horticulture, functional food, clinical nutrition, pharmaceuticals, and cosmetics

Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals.Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. 

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

Organized into four sections, Clove (Syzygium aromaticum): Chemistry, Functionality, and Applications addresses the cultivation, composition, and applications of clove, along with the chemistry, functionality, and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine. Beginning with the introduction of clove, this book aims to establish a multidisciplinary discussion on the development of Syzygium aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this book confirm the functional applications of Syzygium aromaticum as a medicinal plant, standing out for the significance of novel applications. This book delves into the functional, nutritional, and pharmacological traits of clove. Therefore, the book will serve as a valuable reference for food scientists, technologists, chemists, nutritionists, and pharmacists developing new pharmaceutical and food products.

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book is a timely reference for those who wish to learn more about this functional food.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefits and applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased. Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Thymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis. Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fixed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the first comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.

The goal of this study was to screen different extracts of medicinal plants for their phenolics profile and antioxidant activities. Antiradical properties of the plant extracts were compared using stable DPPH . Generally, ethanolic extracts had the strongest antiradical activities followed by ethyl acetate and finally hexane extracts. The ethanolic extracts of different plants were also markedly effective in inhibiting the oxidation of linoleic acid and the subsequent bleaching of -carotene in comparison with the control. The content of phenolic compounds (mg/g) in different extracts expressed in gallic acid equivalents (GAE), varied between 1.2 and 15.3. In all plant samples ethanolic extracts contained the highest levels of total phenolics and total flavonoids followed by ethyl acetate extracts and finally hexane extracts. The results are important for using those plants in different food and pharmaceutical applications.

The objective of the current study was to investigate the effect of different blended vegetable oils having different levels and profiles of polyunsaturated fatty acids (PUFA) on hypercholesterolemia by analyzing the changes of lipid profile in high cholesterol diet fed rats. Rats fed blended oils showed significantly lower levels of total cholesterol (TC), total triacylglycerol (TG) and total low density lipoprotein (LDL) cholesterol as well as higher levels of high density lipoprotein (HDL) cholesterol in comparison with animals fed HCD and cholesterol free diet (CFD). Thus, oil blends under study may be useful formulations for the treatment of hypercholesterolemia. In addition to improving the lipid profile by lowering TC, TG and LDL and increasing HDL, blending of vegetable oils can result in an economic advantage of lower prices.

Refining High Acid Olive Oil. The world production of olive oil reach 2,800,000 ton and 98% of this production is to be found in the Mediterranean Basin, where this agricultural system has been developing for thousands of years, characterized by its adaptation to the environment and its empiricism. Virgin olive oil is consumed unrefined, although a great proportion of the olive oil produced has to be refined to render it edible. Refining treatments are needed to remove or reduce the content of minor substances that may affect oil quality, such as phospholipids, FFA, pigments, peroxides, traces of metals, herbicides and volatile components. Phenolic compounds are among the substances eliminated during the different refining steps. At present, three types of olive oils are intended for refining: lampante olive oil, olive pomace oil and second centrifugation olive oil. Lampante olive oil is obtained from fruits by mechanical means, but it has undesirable organoleptic or chemical characteristics that make it unfit for consumption. The objective of the present work was to improve the quality of high-free fatty acid olive (HFFAO) oil.

There has been a growing interest in food components which may inhibit the oxidation process and are capable of counterbalancing free radical activities that cause many harmful diseases. The best way to prevent these diseases is consumption of an optimal diet containing fruits and vegetables. Goldenberry fruit should attract great interest because of their nutritional and antioxidant properties. The fruit can be very interesting candidate for the processing of new functional products. The development of adequate agrotechnical and storage practices, can make this fruit a promising profitable crop. This book provide useful information for the industrial application of goldenberry berries and fruit by-products. This will be important as an indication of the potentially nutraceutical and economical utility of goldenberry as a new source of bioactive phytochemcials and fruit oils.

Starch is an important determinant for the texture of many foodstuffs, and it is widely used in industrial applications as a thickener, stabilizer, gelling agent, and adhesive. The effects of starch are related to its gelatinization and retrogradation. The demand for increased performance of applications points out the limitations of starch. Modified starches were developed to overcome these shortcomings. The modification processes aim at changing the properties and the integrity of the starch granule, in order to modify its behavior in terms of gelatinization, and retrogradation. In the current research various types of starches (corn, rice and potato), corn amylase and corn amylopectin were phosphorylated, and their physicochemical properties were investigated. Modified starch with novel properties is anticipated to be used in many functional foods and pharmaceuticals. Biodegradable films were formulated from native and modified starch, and their solubility's and biodegradable properties were investigated. Successful application of modified starch-based films in plastic manufacturing provides a number of benefits including clean environment, and cost savings.

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.

This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.