Definition; their function in food processing and preservation; Preservatives -definition: natural preservatives; chemical preservatives; acidulants and low pH organic acids and esters; sulphur dioxide and its salts; nitrites; antibiotics; surface preservation; Permitted preservatives in foods Antioxidants; natural and chemical antioxidants; mechanism of antioxidant function; primary and secondary antioxidants; application of antioxidants in foods
Natural and synthetic colors; fake colors; inorganic pigments; application of colors in food industry; restriction on the use of colors in foods. Flavoring agents concept of flavors in foods; natural flavors; nature identical flavors; artificial flavoring substances; restrictions on the use of flavoring agents in Foods. Definition, and function of emulsifiers and stabilizers in foods; permitted emulsifiers and stabilizers used in foods
Safety limits of Food additives; Risk assessment and risk benefit Indices of human exposure, acute toxicity, mutagenicity and carcinogenicity, reproductive and developmental toxicity, teratogenicity, neurotoxicity and behavioral effect, immune toxicity. Determination of the limit for addition NOEL Method of determining toxicity
Introduction, definition and difference from nutrients. Plant and animal based nutraceuticals. Health benefits of antioxidants, Flavonoids, Omega-3 Fatty Acids, Carotenoids. Technologies to recover Nutraceuticals compounds: Distillation, ultrahydrostatic pressure treatment, dense Carbon dioxide treatment, encapsulation of nutraceuticals materials, mechanical processes and chemical based. processes, nano encapsulation.
Nutraceuticals in prevention and treatment of gastrointestinal disorder, Cardiovascular and Chronic Diseases. End User Market Products supplements forms- tablets, capsules, powders, soft gels, gel caps, liquids; Nutraceuticals currently available in the market, regulation for nutraceuticals.
Reference Book:
Clare M. Hasler, Regulation of Functional Foods and Nutraceuticals: A Global Perspective, 1st Edition, Wiley, Chicago, 2008. 2. Yashwant Pathak,- HandBook of Nutraceuticals, Volume 1, 1st Edition, CRC Press, USA,2011.
Text Book:
1.BelitzH.D., Grosch W. and Schieberle P., Food Chemistry, 3rd Edition, Springer- Verley, Berlin, 2004. 2. Wildman, Robert E.C., Handbook of Nutraceuticals and Functional Foods, 2nd Edition, CRC Press, New York, 2006.
