Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge To Present Innovation 1st Edition All Chapter Instant Download
Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge To Present Innovation 1st Edition All Chapter Instant Download
Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge To Present Innovation 1st Edition All Chapter Instant Download
com
https://ebookmeta.com/product/plant-based-
functional-foods-and-phytochemicals-from-
traditional-knowledge-to-present-innovation-1st-
edition/
OR CLICK BUTTON
DOWLOAD EBOOK
https://ebookmeta.com/product/plant-essential-oils-from-
traditional-to-modern-day-application-1st-edition-bhanu-prakash/
https://ebookmeta.com/product/the-complete-vegan-cookbook-
over-150-whole-foods-plant-based-recipes-and-techniques-natural-
gourmet-center/
https://ebookmeta.com/product/mushrooms-nutraceuticals-and-
functional-foods-1st-edition-deepu-pandita/
https://ebookmeta.com/product/oncological-functional-nutrition-
phytochemicals-and-medicinal-plants-1st-edition-maira-rubi-
segura-campos/
Advances in Nutraceuticals and Functional Foods:
Concepts and Applications 1st Edition Sreerag Gopi
https://ebookmeta.com/product/advances-in-nutraceuticals-and-
functional-foods-concepts-and-applications-1st-edition-sreerag-
gopi/
https://ebookmeta.com/product/advances-in-nutraceuticals-and-
functional-foods-concepts-and-applications-1st-edition-gopi-
sreerag/
https://ebookmeta.com/product/fruits-and-their-roles-in-
nutraceuticals-and-functional-foods-sajad-ahmad-wani-editor/
https://ebookmeta.com/product/from-traditional-fault-tolerance-
to-blockchain-1st-edition-zhao-wenbing/
https://ebookmeta.com/product/alpine-plant-life-functional-plant-
ecology-of-high-mountain-ecosystems-3rd-edition-christian-korner/
PLANT-BASED FUNCTIONAL
FOODS AND PHYTOCHEMICALS
From Traditional Knowledge
to Present Innovation
Innovations in Plant Science for Better Health: From
Soil to Fork
PLANT-BASED FUNCTIONAL
FOODS AND PHYTOCHEMICALS
From Traditional Knowledge
to Present Innovation
Edited by
Megh R. Goyal, PhD, PE
Arijit Nath, PhD
Hafiz Ansar Rasul Suleria, PhD
First edition published 2021
Apple Academic Press Inc. CRC Press
1265 Goldenrod Circle, NE. 6000 Broken Sound Parkway NW.
Palm Bay, FL 32905 USA Suite 300, Boca Raton, FL 33487-2742
4164 Lakeshore Road, USA
Burlington. 2 Park Square, Milton Park.
ON, L7L1A4 Canada Abingdon, Oxon, OX14 4RN UK
Contributors
Abbreviations
Preface 1: Megh R. Goyal, Hafiz Ansar Rasul Suleria
Preface 2: Arijit Nath
Index
CONTRIBUTORS
Szilvia Bánvölgyi
Assistant Professor, Department of Food Engineering, Faculty of Food
Science, Szent István University, Ménesist 44, HU-1118 Budapest,
Hungary, E-mail: [email protected]
Tesfaye F. Bedane
Postdoctoral Researcher, School of Agriculture and Food Science,
University College Dublin, Dublin, Ireland, E-mail:
[email protected]
Csilla Benedek
Associate Professor, Department of Dietetics and Nutrition, Faculty of
Health Sciences, Semmelweis University, Vas Street 17, Budapest,
Hungary, E-mail: [email protected]
Dipankar Chakraborti
Associate Professor, Department of Genetics, University of Calcutta,
35 Ballygunge Circular Road, Kolkata–700019, West Bengal, India,
Mob.: +91-9051322083, E-mail: [email protected]
Arpita Das
Assistant Professor, Department of Biotechnology, School of Life
Science and Biotechnology, Adamas University, Barasat-Barrackpore
Road, Kolkata–700126, India, E-mail: [email protected]
Nilanjan Das
MSc Student, Department of Biotechnology, St. Xavier’s College
(Autonomous), 30 Mother Teresa Sarani, Kolkata–700016, India, E-
mail: [email protected]
Francesco Donsì
Associate Professor, Department of Industrial Engineering, University
of Salerno, via Giovanni Paolo II, 132 84084 Fisciano (SA), Italy, E-
mail: [email protected]
Ildikó Galambos
Associate Professor, SoósErnő Water Technology Research Center,
University of Pannonia, Zrínyi M. u. 18, Nagykanizsa, Hungary, E-
mail: [email protected]
Titas Ghosh
Project Fellow, Department of Biotechnology, School of Life Science
and Biotechnology, Adamas University, Barasat-Barrackpore Road,
Kolkata–700126, India, E-mail: [email protected]
Megh R. Goyal
Retired Faculty in Agricultural and Biomedical Engineering from
College of Engineering at University of Puerto Rico-Mayaguez
Campus; and Senior Technical Editor-in-Chief in Agricultural and
Biomedical Engineering for Apple Academic Press Inc., PO Box 86,
Rincon-PR–006770086, USA, E-mail: [email protected]
Manisha Guha
MSc Student, Department of Biotechnology, St. Xavier’s College
(Autonomous), 30 Mother Teresa Sarani, Kolkata–700016, India, E-
mail: [email protected]
Klára Pásztorné Huszár
Associate Professor, Department of Refrigeration and Livestock
Product Technology, Faculty of Food Science, Szent István University,
Ménesist 43–45, HU-1118 Budapest, Hungary, E-mail:
[email protected]
Andras Koris
Associate Professor, Department of Food Engineering, Faculty of
Food Science, Szent István University, Ménesist 44, HU-1118
Budapest, Hungary, E-mail: [email protected]
Zoltan Kovacs
Associate Professor, Department of Physics and Control, Faculty of
Food Science, Szent István University, Somlói Street 14–16, H-1118
Budapest, Hungary, E-mail: [email protected]
Edit Márki
Associate Professor, Department of Food Engineering, Faculty of
Food Science, Szent István University, Ménesist 44, HU-1118
Budapest, Hungary, E-mail: [email protected]
Tsega Y. Melesse
Lecturer, Faculty of Chemical and Food Engineering, Bahir Dar
Institute of Technology, Bahir Dar, Ethiopia, E-mail:
[email protected]
Arijit Nath
Visiting Research and Teaching Assistant, Department of Food
Engineering,
Faculty of Food Science, Szent István University, Ménesist 44, HU-
1118 Budapest, Hungary,
E-mails: [email protected]; [email protected]
Probin Phanjom
Assistant Professor, Department of Life Science, Assam Don Bosco
University, Tapesia Gardens, Kamarkuchi, Sonapur–782402, Assam,
India, E-mails: [email protected];
[email protected]
Abinit Saha
Assistant Professor, Department of Biotechnology, School of Life
Science and Biotechnology, Adamas University, Barasat-Barrackpore
Road, Kolkata–700126, India, E-mail: [email protected]
Xavier Savarimuthu
Vice-Principal and Head, Department of Environmental Science, St.
Xavier’s College (Autonomous), 30 Mother Teresa Sarani, Kolkata–
700016, India; Visiting Faculty, Public Health Department, Santa
Clara University, 500 El Calmino Real, Santa Clara–95053, USA, E-
mail: [email protected]
Mukesh Singh
Associate Professor, Department of Biotechnology, Department of
Food Technology, Haldia Institute of Technology, HIT Campus, Purba
Medinipur, Haldia–721657, West Bengal, India, E-mails:
[email protected]; [email protected]
Fitria Susilowati
Lecturer, Department of Nutrition, Faculty of Psychology and Health
Sciences, UIN Walisongo, Semarang–50185, Indonesia, E-mail:
[email protected]
Gyula Vatai
Professor and Former-Dean, Department of Food Engineering,
Faculty of Food Science, Szent István University, Ménesist 44, HU-
1118 Budapest, Hungary, E-mail: [email protected]
Plants and their parts, among all habitats around the world, are able
to satisfy the demands of all types of gastronomy. In addition to the
use of plant-based foods in low-income communities (unaware about
healthy diet and health benefits), these foods have also received a
significant position in the low-calorific diet chart of vegan people in
high-income communities. Intentionally, the community prefers to
turn towards plant-based functional foods, because they are
nutritious, low-calorific, and have a potential for detoxification.
When there is an argument related with a genetically modified
crop, traditional plant-based foods do not lose their position in main
and side dishes. Such foods are considered as heritage items of
culture and society. The contribution of plants or their parts
(especially stem, pseudo-stem, seed, bark, leaves, fruits) as a source
of natural remedies is noteworthy. For example, spices offer unique
medicinal values for reducing risks and severities of several diseases.
In addition to the preparation of functional foods, plants are also
used to prepare several refreshment drinks and alcoholic beverages.
For example, grapes, cereals, citrus, lavender, mint, tea, etc., have
been used to prepare beverages.
The presence of phytochemicals in plants with exclusive chemical
structure and phytochemical activities is responsible for many health
benefits. Phytochemicals in the crude matrix have not only been
implemented in primary health care, but their isolation and
formulation for specific targets have boosted advanced
pharmaceutical formulations. Research studies on pharmacology and
bioinformatics have corroborated that plant-based bioactive
compounds and herbal drugs are ‘safe’ and do not offer significant
adverse side-effects. All beneficial outcomes enhance the utilization
and consumption of plant-based foods, beverages, and medicines
from their primitive status.
Production, export, and import of plant-based foods, beverages,
and medicines provide developing perspectives in the economic
sector. In a similar platform, the emergence of biochemical
engineering is a boon for the development of new processes and
equipment that offer revolutionary upgradation for the production of
several plant-based foods, therapeutics, and biomolecules. As time
progresses, shrewd revolt with new ideas and confidence offers a
new arena in the process intensification and provides a rebellion for
the manufacturing process of plant-based foods and extraction of
phytochemicals.
As plant-based foods and phytochemicals have drawn attention
from the field to “ready to eat food” items, there is therefore an
urgent need to provide in-depth knowledge related to processing of
different phytochemicals, plant-based foods, and beverages along
with their health benefits to a wide range of research communities,
industrial sectors, and medical practitioners. Our expectation of this
book volume is to interest researchers with pharmacology, food,
chemical, and clinical backgrounds and promote interdisciplinary
research. Furthermore, this book volume provides an opportunity to
meet the present scenario of business related to herbal medicines
and phytochemicals.
I express thanks to Prof. Megh R. Goyal, Senior Editor-in-Chief, for
providing me the opportunity to join his team. In my budding stage
of professional life, his constant encouragement and availability to
complete this task has helped me to meet various aspects of
academic, professional, and management skills, and help to bring
about an exceptional book in plant science and human health. This
book preparation offers a new shape in my academic and research
career.
My special thanks to my parents and beloved sister for their
inspiration and motivation. I am thankful to Almighty Supreme God,
who always put me in His palm. I cannot forget to acknowledge Dr.
Lawrence Abello, S. J. (renowned professor, inventor, and a devout
companion of St. Mother Teresa) for his blessings and
encouragement. If this book fulfills the expectations of cooperating
authors and readers, then I can consider it a great tribute to
Almighty Supreme God, Prof. Megh R. Goyal, my parents, Dr.
Lawrence Abello, S. J.
ABSTRACT
Leguminous soybean (Glycine max) has a high concentration of
edible protein and their bioavailability, in addition to inorganic
minerals, vitamin C, vitamin K, and isoflavones. Soybean is popular
for its functional ingredients and meat-like texture and flavor, despite
a much lower energy density than the meat. Traditional non-
fermented food products made from soybean are: soymilk, tofu,
okara, soy flour, and yuba, whereas the common soybean-based
fermented foods include tempeh, natto, soy sauce, miso, douchi,
kinema, cheonggukjang, doenjang, kanjang, gochujang, and soy
yogurt. Various bacteria, fungus, yeast, and mold are used to
prepare soybean-based fermented products. Numerous research
studies have confirmed that soybean-based fermented foods and
peptides offer anti-obesity, anti-diabetic, anti-angiotensin converting
enzyme, anti-oxidant, anti-microbial, and anti-cancer activities. This
chapter focuses on technologies for preparation of soybean-based
foods through microbial fermentation process. Biological activities of
soybean-based foods (produced by microbial fermentation) have
also been described.
1.1 INTRODUCTION
Leguminous soybean (Glycine max) is cultivated around the world
due to its unique nutritional and therapeutic values and economic
importance [24, 25]. According to Food and Agricultural Organization
of the United Nations [108], remarkable producers of soybean are
The United States, Canada, Brazil, Argentina, Paraguay, Uruguay,
China, and India [108].
Soybean seeds are huge source of nutrients [91]. It consists of
carbohydrates (~30% w/w), fat (~19% w/w), protein (~36% w/w),
and wide range of essential minerals (iron, calcium, sodium,
magnesium, zinc, manganese, selenium). Furthermore, vitamin C
(~6 mg in 100 g) and vitamin K or phylloqui-none (~47 µg in 100 g)
are abundant in soybean [91, 103]. Four diferent types of soybean
proteins with biochemical activities are: glycinin, β-conglycinin,
lunasin, and lectin [22, 49]. Because of high amount of proteins,
soybean is accepted as source of edible protein (32–42%) [118].
Genetic modification has improved the productivity of soybean and
protein content and oil [22, 49, 103]. Soybean contains three groups
of isoflavones (such as: daidzeins, genisteins, and glyciteins) and
their respective β-glycosides (daidzin, genistin, and glycitin. These
are referred to phytoestrogen with estrogenic properties. After
consumption of soybean, intestinal microflora and glucosidases
hydro-lyze isoflavones and produce aglycones, daidzein, genistein,
and glycitein. Later, these compounds are absorbed in the gut-wall
or metabolized to other metabolites, such as, equol, and p-
ethylphenol. The bioavailability of isofla-vones can be increased by
processing techniques, such as, steaming, roasting, cooking, and
fermentation with microbial consortia [121].
Because of nutritional importance and taste, several non-
fermented soybean-based food products (such as: soymilk, tofu, and
yuba) and common soybean-based fermented foods (such as:
tempeh, natto, soy sauce, miso, douchi, kinema, cheonggukjang,
doenjang, kanjang, gochujang, and soy yogurt) are popular or
several health benefits [24]. Peptides with lower molecular weight
and modifed proteins with large molecular weight through microbial
fermentation process provide exclusive biological activities of
soybean-based fermented foods. They offer anti-obesity, anti-
angiotensin converting enzyme (ACE) activity, anti-oxidant, anti-
microbial, and anti-cancer activities [13, 20, 28, 44, 97, 113].
However, bioactive peptides can also be obtained through enzymatic
hydrolysis of proteins from human milk [1], fish, egg, oyster, cereals,
legumes, and oilseeds [20, 28, 44, 56, 118, 120] due to presence of
all essential amino acids in soybean-derived peptides [24, 100].
In this chapter, technologies have been discussed for preparation
of foods from soybean through microbial fermentation process. The
biological activities and nutritional aspects of soybean-based foods
(produced through microbial fermentation process) are also
discussed.