Fermentative Nutraceuticals

Chapter 1: Bioactive Compounds and Their Benefits

• • 1.1 Introduction
• • 1.2 Bioactive Compounds of Microbial Origin
• • 1.3 Bioactive Compounds of Animal Origin
• • 1.4 Bioactive Compounds Derived from Mammals
• • 1.5 Bioactive Compounds of Endophytic Origin
• • 1.6 Conclusion

Chapter 2: Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components

• • 2.1 Terpenes/Terpinoids
• • 2.2 Alkaloids
• • 2.3 Phenolic/Ployphenolics
• • 2.4 Solid-State Fermentation
• • 2.5 Important Aspects of SSF
• • 2.6 Microorganisms Involved in SSF
• • 2.7 Solid-State Fermentation for the Enhancement of Bioactive Components

Chapter 3: Biopreservative Agents for Food Applications

• • 3.1 Introduction
• • 3.2 Need of Biopreservation
• • 3.3 Fermentation: A Crucial Aspect of Biopreservation
• • 3.4 Biopreservative Agents
• • 3.5 Natural Antimicrobials: Their Classification
• • 3.6 Antimicrobial Agents in Plants and Animals
• • 3.7 Bacteriophages and Endolysins: Applications in Food Industry
• • 3.8 Conclusion

Chapter 4: Bioactive Peptides From Fermented Pulses

• • 4.1 Introduction
• • 4.2 Methods of Bioactive Peptide Production
• • 4.3 Pharmacological Properties of Bioactive Peptides

Chapter 5: Physiological Activities of Bioactive Peptides Against Diabetes and Obesity

• • 5.1 Introduction
• • 5.2 Bioactive Peptides on Human Health
• • 5.3 Diversity in Production of Bioactive Peptides
• • 5.4 Purification and Characterization of Bioactive Peptides
• • 5.5 Conclusion

Chapter 6: Biosurfactant Production From Economical Sources

• • 6.1 Introduction
• • 6.2 Classification of Biosurfactants
• • 6.3 Biosurfactant Production
• • 6.4 Factors Influencing Biosurfactant Production
• • 6.5 Conventional Substrates for Biosurfactant Production
• • 6.6 Food Industry Byproducts for Biosurfactant Production
• • 6.7 Agro-Industrial Waste Utilization in Biosurfactant Production
• • 6.8 Economic Feasibility
• • 6.9 Applications of Biosurfactants
• • 6.10 Conclusion

Chapter 7: Biofortification of Food Using Fermentation

• • 7.1 Introduction
• • 7.2 The Need for Biofortification
• • 7.3 Why Biofortification via Fermentation?
• • 7.4 Nutrients that Have Been Fortified Using Fermentation Approaches
• • 7.5 Application of Biofortification
• • 7.6 Comparative Advantages
• • 7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods
• • 7.8 Conclusion

Chapter 8: Consumers and Health Claims of Nutraceuticals

• • 8.1 Introduction
• • 8.2 Consumers for Nutraceuticals
• • 8.3 Factors Influencing Consumer's Food Preferences
• • 8.4 Health Claims and Their Substantiation
• • 8.5 International Regulatory Framework for Nutraceuticals' Health Claims
• • 8.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims
• • 8.7 Conclusion

Chapter 9: Application of Bacteriocin in Wine

• • 9.1 Introduction
• • 9.2 Bacteriocin
• • 9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin
• • 9.4 Potential Application of Bacteriocin in Food Industry
• • 9.5 Bacteriocin in Wine
• • 9.6 Factor Affecting Activity of Bacteriocin
• • 9.7 Safety and Regulatory Consideration of Bacteriocin
• • 9.8 Conclusion

Chapter 10: Current Trends in Fermentative Nutraceuticals

• • 10.1 Introduction
• • 10.2 Phytochemicals
• • 10.3 Polyphenolic Compounds
• • 10.4 Alkaloids
• • 10.5 Terpenoids
• • 10.6 Prebiotics
• • 10.7 Polysaccharides
• • 10.8 Poly Amino Acids
• • 10.9 Polyunsaturated Fatty Acids
• • 10.10 Conclusions

Chapter 11: Bioactive Compounds in Fermented Seafood and Their Health Benefits

• • 11.1 Introduction
• • 11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits
• • 11.3 Challenges and Future Aspects