Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications explores the use of polyphenols in food and cosmetics.Broken into three parts, the book begins with coverage of extraction and purification processes before delving into specific food and cosmetic applications.Plant Polyphenols in the Food and Cosmetic Industries: Extraction and Applications provides nutrition researchers, food scientists, and plant scientists an opportunity to better understand the use of polyphenols in their industries.
Table of Contents
1. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and ApplicationsPart A: Extraction and Purification Processes
2. Advances in green extraction and purification process of plant polyphenols
3. Natural Deep Eutectic Solvent for the extraction of plant polyphenols
4. By-products as a rich source of plant polyphenols
5. Advances in plant polyphenols purification by liquid chromatography techniques
6. Molecular Bioimprinted Polymers and Macroporous Resin
Part B: Food Applications
7. Advances in antioxidant activity analysis for food application
8. Natural antioxidants from agro-industrial by-products and applications in foods
9. Antioxidants from fruits and vegetables to extend the shelf-life of food
10. Health benefit of plant polyphenols as functional foods and nutraceuticals
11. Regulatory aspects & Food Industry
Part C Cosmetic Applications
12. Plant polyphenols as natural antioxidants for cosmetic applications
13. Skin anti-aging action of plant polyphenols for cosmetic applications
14. Plant polyphenols, wound healing, anti-microbial, anti-itchy, anti-allergy, anti-wrinkle and stretch marks prevention
15. Plant polyphenols anti-inflammatory properties
16. New formulation of plant polyphenols for cosmetic applications
Authors
Jos� Manuel Lorenzo Associate Professor, University of Vigo, Spain.Jos� Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L�Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.
He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.
Christophe Hano University of Orleans, France. Dr. Christophe Hano is associate professor at the University of Orleans at the Research Lab LBLGC INRAE USC1328 and member of the Cosm'ACTIFS Research Group (CNRS GDR3711). His main areas of expertise are phytochemistry, applied plant metabolism and plant biotechnology. He has written more than 200 scientific papers, reviews and book chapters in internationally renowned journals and edited a variety of journal topical issues on plant specialized metabolism, including polyphenols.
