Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources

1. Auflage 2026
ISBN: 978-1-032-77753-5
Verlag: Taylor & Francis Ltd

Buch, Englisch, 360 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 453 g

Reihe: Contemporary Food Engineering

Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential benefits for our health they present. After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). It also covers the potential health benefits of specific bioactive compounds, including microbial, anti-carcinogenic and anti-inflammatory properties. This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potential of bioactive compounds and shaping the future of their extraction from food sources.

Zielgruppe

Professional Practice & Development and Professional Reference

Autoren/Hrsg.

Kamalapreetha, B.

Mahendran, R.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Bioactive Compounds in Food Sources: Significance, Extraction Methods, and Health Benefits 2. Traditional Thermal Extraction Methods: advances, limitations and emerging trends 3. Overview of Non- Thermal Extraction Techniques 4. Supercritical Fluid Extraction: Unlocking Bioactive 5. Subcritical Fluid Extraction: Alternative Non-Thermal Methodologies 6. Pressurized Liquid Extraction: Maximizing Extraction Efficiency 7. High Pressure Processing: Enhancing Bioactive Extraction 8. Ultrasound-Assisted Extraction: Breaking Barriers for Bioactive Recovery 9. Cold Plasma-Assisted Extraction: Innovative Extraction Methodology 10. Pulsed Electric Field-Assisted Extraction: Electroporation for Enhanced Yield 11. Radiation-Assisted Extraction: Exploring Radiative Energy for Extraction 12. Enzyme-Assisted Extraction: Harnessing Enzymatic Power for Bioactive Compound Recovery 13. Advanced Extraction Techniques: Exploring Deep Eutectic Solvent Extraction and Combination Processes for Enhanced Bioactive Compound Recovery 14. Analytical Characterization, Quality, and Stability of Bioactive Extracts 15. Economic Importance of Valorizing Waste for Bioactive Extraction and its Industrial Applications 16. Perspectives and Challenges: Shaping the Future of Bioactive Extraction from Food Sources

Über Autor(innen)

Mahendran Radhakrishnan obtained BTech. in Chemical Engineering and MTech. in Industrial Biotechnology from SASTRA University, Thanjavur, Tamil Nadu. He did PhD in Food Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India. Before joining the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Dr. Mahendran worked as a Production Officer in the Fermentation Department at M/s. Krebs Biochemicals and Industries Ltd., Nellore, Andhra Pradesh, and later as a Scientist at the Technology Information, Forecasting and Assessment Council (TIFAC), Department of Science and Technology, Government of India, New Delhi (2006–2010).

Currently, he serves as Professor and Head, Department of Food Process Technology and Head of the Centre of Excellence in Non-Thermal Processing at NIFTEM-Thanjavur - one of the pioneering centers in this domain globally. His primary research interests include advances in food processing technologies, cold plasma applications in agri-food systems, high-pressure processing, supercritical CO2 extraction, and food structure and shape transformation. Dr. Mahendran has authored over 150 research papers, book chapters, and popular science articles in reputed journals and publishing platforms. He received the

Dr. V. Subrahmanyan Best Scientist Award (2021) for his outstanding contributions to food process engineering. He is a Fellow of both the Institute of Food Science and Technology (IFST) and Institution of Engineers (IEI), and a life member of professional bodies including Association of Food Scientists & Technologists (India) [AFST(I)], Indian Society of Technical Education (ISTE), Indian Science Congress (ISC), Indian Institute of Chemical Engineers (IIChE), Indian Society of Agricultural Engineers (ISAE), and Indian Society of Food Engineers (ISFE). He also serves as guest editor, editorial board member, and reviewer for several well-recognized food processing journals.

Kamalapreetha Baskaran holds a BTech in Food Process Engineering from Indian Institute of Crop Processing Technology, Thanjavur, MTech in Agricultural Process Engineering from Tamil Nadu Agricultural University (TNAU), Coimbatore, and a Ph.D. from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Her doctoral research focused on innovative non-thermal extraction methods - such as cold plasma, plasma bubbling, and high-pressure processing for the recovery of bioactives from green coffee beans. Over more than seven years of academic and research experience, Dr. Kamalapreetha has been involved in both lab-scale and pilot-scale projects on functional food ingredients, published several peer-reviewed articles and book chapters, and has presented her work on emerging food technologies at international platforms.

She currently serves as the Co-chair (Asian Region) of the Consumer Perception Working Group for the Global Harmonization Initiative (GHI), advancing international collaboration in food safety standards and research. Dr. Kamalapreetha is a life member of the Association of Food Scientists & Technologists (India) [AFST(I)], Indian Society of Agricultural Engineers (ISAE), and Organization for Women in Science for the Developing World (OWSD), actively contributing as a reviewer for prominent food science journals.