Nutritional Science and Technology

Tejpal Dhewa, PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well. Anil Kumar Puniya, PhD, is the principal scientist and former head of Dairy Microbiology, ICAR-National Dairy Research Institute, India. He is a renowned dairy microbiology scientist whose research has led to the discovery of two new species of anaerobic fungi. He has significantly improved dairy product production and quality, and his sustainable livestock management strategies have revolutionized the industry. With an impressive portfolio of over 200 published papers and three edited books, he has received numerous national and international awards and honors for his contributions to the field. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

Preface xv

1 Human Nutrition and Supplements 1
Mahak Sharma, Divya Sanghi and Ankita Sharma

1.1 Dietary Supplements -- Introduction 1

1.2 Global History of Dietary Supplements 2

1.3 Usage of Dietary Supplements 3

1.4 Types of Dietary Supplements 3

1.4.1 Natural Dietary Supplements 3

1.4.2 Semi-Synthetic Supplements 3

1.4.3 Synthetic Supplements 4

1.5 Nutritional Adequacy and Dietary Diversity 4

1.6 Calcium and Vitamin D Supplements 5

1.7 Omega-3 Fatty Acid and Health Benefits 6

1.8 Zinc Supplementation and Health Benefits 7

1.9 Iron Supplementation and Health Benefits 9

1.10 Dietary Supplements and Sports 12

1.11 Dietary Supplements and FDA 14

1.12 Dietary Supplements and Toxicity 14

2 Prebiotics, Probiotics and Synbiotics 21
Vikram Kumar, Ananya Rana, Prajakta Jagtap, Tejpal Dhewa and Neetu Kumra Taneja

2.1 Introduction 22

2.2 Prebiotics and Its Types 24

2.3 Probiotics 28

2.4 Synbiotics 35

2.5 Encapsulation of Probiotics 36

2.6 Probiotic Foods Developed 45

3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes 63
Aarti Yadav, S. Hamsa, Ruby Tiwari, Asha Bharti, Tejpal Dhewa, Rekha Mehrotra and Preeti Verma

3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites 64

3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases 69

3.3 Dietary Modulation of Gut Flora for Therapeutic Usage 74

3.4 Data from Human and Animal Studies 75

3.5 Future Prospects and Conclusion 78

4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond) 83
Anju Kundalia, Angel Mishra, Chanchal Rani, Deepti Gupta, Kalpana Gautam, K.M. Sushma and Murlidhar Meghwal

4.1 Introduction 84

4.2 Nutritional Facts of Gond 84

4.3 Properties of Gond 85

4.4 Biological Sources of Gond 86

4.5 Geographical Sources of Gond 86

4.6 Benefits of Gond 86

4.7 Other Uses of Gond 97

5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases 103
Shriya Bhatt, Rashim Kumari, Deepika, Rajni Chopra, Tejpal Dhewa and Anita Kumari

5.1 Introduction 104

5.2 Nomenclature and Types of Omega-3 Fatty Acids 105

5.3 Food Sources and Supplements 106

5.4 Intake and Safety of Fatty Acids 111

5.5 Health Benefits 112

5.6 Conclusion 114

6 Role of Fermented Dairy Products in Enhancing Immunity 117
Vaishali Dasriya, Soniya Ranveer, Rudrakshi Bajaj, Aakash Sharma, Yugal Dasriya and Harmeet Singh Dhillon

6.1 Introduction 118

6.2 Immune Enhancing Potential of Fermented Foods: Mechanism 119

6.3 Fermented Dairy Products Modulators of Intestinal Microbiota 121

6.4 Fermented Dairy Products Modulate Immune System 121

6.5 Future Trends 127

6.6 Conclusion 127

7 Potential Applications of Nanotechnology in Food Systems: An Overview 135
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee

7.1 Introduction 136

7.2 Natural Self-Assembled Food Nanostructures 136

7.3 Classification of Nanoparticles Applied in Food Industry 137

7.4 Potential Applications: Nanotechnology in Food Industry 140

7.5 Nanotoxicity and Health Hazards 152

7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges 153

7.7 Food Nanotech: Future Prospects and Conclusion 154

8 Nutritional Biomarkers in Metabolic Disorders 165
Komal Dagar, Mrinal Samtiya, Veda Krishnan, Sunil K. Srivastava, Ananya Rana, Anita Kumari, Sanjeev Kumar and Tejpal Dhewa

8.1 Introduction 166

8.2 Metabolic Syndrome 168

8.3 Nutritional Biomarkers (NB) 169

8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers 173

8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes 175

8.6 Novel Biomarkers 184

8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers 185

8.8 Level of Biomarkers in Extreme Coronavirus Infection 188

8.9 Health Biomarkers 189

8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers 189

8.11 Limitations and Challenges in the Field of Nutritional Biomarkers 190

8.12 Future Directions and Perspectives 191

8.13 Conclusions 191

9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks 199
Pierina Visciano and Maria Schirone

9.1 Introduction 199

9.2 Classification of Foodborne Diseases by Symptomatology 201

9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks 204

9.4 The Notifications from the Rapid Alert System for Food and Feed Portal 207

9.5 Conclusions 221

10 Emerging Techniques in Food Preservation 223
Sunita Aggarwal and Shalini Sehgal

10.1 Introduction 223

10.2 High-Pressure Processing (HPP) 225

10.3 Pulsed Electric Field (PEF) Processing 232

10.4 Pulsed Light Technology (PLT) 234

10.5 Ultrasound Food Processing 235

10.6 Ohmic Heating of Food 236

10.7 Cold Plasma 236

10.8 Oscillating Magnetic Field (OMF) 237

10.9 Higher Pressure Thermal (HPT) Processing 237

10.10 Bacteriocins 239

10.11 Dielectric Heating Using Radio Waves 239

10.12 Microwave 240

10.13 Irradiation 240

10.13.1 Ionizing Radiations 241

10.13.2 Non-Ionizing Radiations 242

10.14 Conclusion 243

11 Food Omics and Its Implications in Nutritional Sciences 245
Somnath Mandal, Nandita Sahana, Ramesh S.V. and Veda Krishnan

11.1 Food Omics: An Overview 245

11.2 Techniques in Food Omics 246

11.3 Food Omics Studies & Their Challenges 255

11.4 Food Omics: A Platform to Investigate Health Benefits 261

12 Consumer Viewpoints Regarding Food and Risk Assessment 273
Ananya Rana, Shivangi Mishra, Komal Soni, Mrinal Samtiya, Neetu Kumra Taneja and Tejpal Dhewa

12.1 Introduction 274

12.2 Food Safety 277

12.3 Food Standards and Regulations in India 280

12.4 The Key Terms Involved in Risk Management 282

12.5 The Fundamental Principles of Food Safety Risk Management 284

12.6 Types of Food Risks 285

12.7 Factors that Modulate Consumers’ Perception of Risk 287

12.8 Conclusion 288

13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective 295
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee

13.1 Introduction 295

13.2 Global Scenario from Food Safety Perspective 296

13.3 Current Food Safety Strategies and Food Safety 297

13.4 Application of Nanotechnology in Detection of Food Contaminants 298

13.5 Advancements in Nano-Biosensing of Food Contaminants 304

13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety 308

13.7 Conclusions 308

14 Food Allergy and Food Intolerance 317
Sunita Aggarwal

14.1 Introduction 318

14.2 Food Allergy and Food Intolerance 318

14.3 Food Allergens 320

14.4 Types of Food Allergy 323

14.5 Mechanism of Food Allergy 324

14.6 Risk Factors Involved in Food Allergy 326

14.7 Symptoms of Food Allergy 326

14.8 Diagnosis of Food Allergy 328

14.9 Treatment of Food Allergy 330

14.10 Food Intolerance 332

14.11 Conclusion 332

15 Molecular Nutrition and Nutrient--Gene Interactions 335
S. Hamsa, Aarti Yadav, Ruby Tiwari and Tejpal Dhewa

15.1 Introduction 336

15.2 Molecular Nutrition: Understanding Basic Mechanisms 337

15.3 Nutrigenetics 340

15.4 Nutrigenomics 343

15.5 Nutriepigenomics 344

15.6 Nutrimetabolomics 345

15.7 Conclusion and Future Perspectives 346

16 Food Metabolism and Chronic Diseases 355
Ruby Tiwari, Aarti Yadav, S. Hamsa and Tejpal Dhewa

16.1 Introduction 356

16.2 Food Metabolism and Associated Diseases 357

16.3 Nutrient Intake Goals for Preventing Diet-Related Chronic Disease 366

16.4 Conclusion and Future Prospects 369

17 Nanomaterials in Food System 383
Anu Kumar, Bhanu Krishan, Sunny Dhiman and Tejpal Dhewa

17.1 Introduction 383

17.2 Nanomaterials as an Emerging Tool 385

17.3 Nanomaterials in Food Industry 386

17.3.1 Nanosensors 387

17.3.2 Nanoparticles 388

17.3.3 Nanofilms and Nanocomposites 389

17.3.4 Liposomes 389

17.3.5 Nanotubes and Nanofibers 389

17.4 Conclusion 390

References 391

About the Editors 395

Index 397