Biobased compounds and their derivatives have been used worldwide for many years. Many current-day medical drugs are derived either from biobased compounds or their derivatives. Such compounds may affect a diverse range of molecular targets and be used to treat diseases such as cancer, cardiovascular diseases, gastrointestinal diseases, and diabetes. Moreover, today’s consumer has become more concerned about their health; as a result, we are increasingly consuming food products that serve the dual purpose of being nutritious and (potentially) providing health benefits such as prevention from modern lifestyle diseases. Consequently, the development of novel functional foods has gained increased attention from researchers over the past decade.
This book discusses how the fields of bioproduction, biochemistry, and processing of biobased therapeutics can be used for current and future functional foods. This book comprises 16 chapters that focus on the relevant information regarding the possible health impacts of using biobased therapeutics as functional foods. Chapter 1 describes the current scope and recent trends of functional foods focusing on sustainable development goals (SDGs). This chapter emphasizes that the consumption of functional foods in a regular diet, within limits, is a viable option to meet SDGs, especially in terms of reducing hunger and malnutrition. The second chapter explains the significance of nanotechnology in the development of functional foods and current research trends along with toxicity and regulatory concerns, especially on the applications of nanotechnology in the development of functional foods. Chapter 3 shows recent advancements in fermentation-based functional foods. In this book, to discuss the therapeutic effects of different biobased compounds, Chapter 4 focuses on the significance of omega-3s, Chapter 5 discusses the importance of conjugated linoleic acids, Chapter 6 provides a concise overview of curcumin’s medicinal potential, and Chapter 7 elaborates resveratrol’s medicinal and therapeutic significance and its use in food formulations. Chapter 8 focuses on the fortification of polyphenolic compounds in dairy products, whereas Chapter 9 highlights different types of prebiotics, their food formulations and therapeutic significance towards human health. Chapter 10 discusses microbes as bio-factories in production of different metabolites like organic acids, enzymes, proteins, vitamins, antibiotics and hydrocolloids, and their importance in functional food development. Chapter 11 comprehensively discusses recent insights into the development of edible packaging utilizing essential biomolecules, namely carbohydrates, proteins and lipids. This chapter further describes the potential applications and recent insights into the development of smart/intelligent films in food industries. Chapter 12 discusses formulation, consumption, safe dosage, label claims, promotions and regulations related to functional energy drinks. Chapter 13 highlights the applications of lactobacilli in functional food formulations and their therapeutic role in gastrointestinal health. Chapter 14 discusses the critical significance that religious and cultural influences have on food choices to clarify the complex effects of religious doctrines and cultural norms on people’s dietary preferences and behaviours across varied countries. This chapter thoroughly analyses the food customs of various religions, including Hinduism, Sikhism, Islam, Judaism, and Jainism. The chapter ends with a summary of the main conclusions, highlighting the importance of understanding religious and cultural viewpoints while creating functional foods. Chapter 15 deals with the major natural pigments, their chemistry, bioactive/therapeutic potential, and their importance in sustainable functional food production. Chapter 16 covers the therapeutic significance of vitamins and carotenoids manufactured using microbial cell factories and their impact on human health and food sustainability.
Overall, this book fills a gap by linking the existence of biobased therapeutic compounds and functional foods.
https://orcid.org/0000-0001-6493-5217
