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Nutraceuticals which have nutritional and therapeutic properties cannot be consumed directly due to their off flavor hence, a carrier in the form of microcapsules may be a better option for their application in foods. The purpose of this paper is to describe the preparation of nutraceutical barriers as microcapsulels.

Nutraceutical concentrates were isolated using methanol from sesame (Sesamum indicum), linseeds (Linum usitatissimum), black mustard (Brassica napus), yellow mustard (Brassica compestris) and niger seeds (Guizotai abyssinica) employing established protocol. These concentrates were further purified, enriching active ingredients using column chromatography to remove hydrocarbons, gums and other non‐polar inactive materials. These purified concentrates were subjected for sesamol, tocopherol, polyphenol and β‐carotene estimations. Subsequently, they were converted into microcapsules using spray drying, inclusion complexation and liposomal entrapment techniques.

The scanning electron microscope image of the spray‐dried nutraceutical concentrates isolated from sesame seeds showed that microcapsules were spherical in shape with 5‐25 μm in diameter with mean particle size of 10 μm with smooth outer surface and bee net like inner structure which yielded a uniform and smooth wall of microcapsules. Thickness of the wall was found to be 2‐5 μm. Sesamol, tocopherol, polyphenol and β‐carotene found to be ranging between 35,600 and 0; 14,520 and 890; 35,800 and 5,900 and 890 and 290 ppm. The encapsulation efficiency of spray drying, inclusion complexation and liposomal entrapment was 75.5, 54 and 58 percent, respectively, which considered to be good efficiency. The moisture content of the powders were found to be between 4 and 5 percent. The difference between the highest and the lowest moisture content at each relative humidity was about 0.5 percent. The percent nutraceutical concentrate adhering to the surface of granules during above encapsulation ranged between 1 and 5.5 percent.

Much work has been done on the nutraceuticals but information is very scarce on nutraceutical carriers. To carry the nutraceuticals to the site of delivery in intact form, nutraceutical carriers are inevitable. This paper describes how to prepare nutraceutical carriers as microcapsules by using spray drying, complexation and liposome entrapment procedures to obtain stable granules which can be used in food applications.

With a global increase in the prevalence of obesity, nutrition and exercise play a key role in its prevention and treatment. Natural product (nutraceutical) interventions are currently being investigated on a large‐scale basis as potential treatments for obesity and weight management. This paper aims to examine current research on nutraceuticals and their role in the management of obesity and body composition. This paper will focus specifically on nutraceuticals, which are plant‐based, which may aid in preventing/treating the metabolic syndrome. Those that will be discussed include conjugated linoleic acid (CLA), capsaicin, Momordica Charantia (MC) and Psyllium fibre.

Recent empirical evidence has suggested that the utilization of such nutraceuticals to treat human cases of the metabolic syndrome may indeed be warranted. By examining various databases and conducting literature searches the following herbs and food additives were found to be of significant importance within this realm of food science. More importantly, emphasis was placed on research which used the randomized placebo control design.

Whilst many of the nutraceuticals already have widespread usage, dosage and utilization have still not been critically examined in research literature. Many studies have focused solely on animal research, while others have implemented these nutraceuticals in controlled human trials.

Whilst many journal articles met rigorous scientific standards, international research in this area has also revealed that, language barriers may exist. The field of clinical nutraceutical research is rel atively new in North America, and thus much information is still available in the East but barriers still exist with respect to knowledge of certain herbs.

Clinical nutritionists as well as physicians must gain knowledge of nutraceutical usage as well as availability. With recent marketing of products online, issues of safety should also be raised with respect to clinical treatment. Some products may have contra‐indicatory properties and thus further investigation with nutraceuticals and significant interactions with physician supervised treatment should also be evaluated in future research.

To date few papers have evaluated nutraceutical usage specifically clinical usage and, furthermore, the implications that some may have on obesity and treatment of the metabolic syndrome. Filling this gap in the literature may allow other researchers, clinicians and physicians to learn more about nutraceuticals.

The purpose of this paper is to study evidence-based records on the impact of some effective nutraceuticals on major depression disorder management; and describe the antidepressant properties of nutraceuticals to achieve health policy targets and maintain a sustainable healthcare system.

The literature was searched using MEDLINE (PubMed), Google Scholar, PsycINFO and Quertile databases and retrieving relevant published articles in peer-reviewed journals.

The results provided evidence of a range of nutraceuticals with potential benefits in the management of depression. Studies support the anti-depressant properties of S-adenosyl methionine, folnic acid, 5-hydroxytryptophan and omega-3 fatty acids. The results might represent evidence for an innovative adjunctive neurobiological line for the management and treatment of depression.

Randomized-controlled trials and evaluations continue to provide evidence for the use of nutraceuticals in the treatment of depression.

Nutraceuticals emphasize the personalized medicine, which offers a psychophysical balance to the individual.

Nutraceuticals have specific antidepressant properties that may be beneficial in psychiatric populations and reduce pharmacotherapeutic side effects.

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses.

Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E).

The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates.

Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.

The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.

Various information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.

Microalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.

This is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

States that over half of the adult US population (55 percent) believes in the disease‐preventative properties of natural foods such as fruits, vegetables and cereal grains. Consumer belief in the nutraceutical category has increased significantly in the past two years. The segmented nature of consumer beliefs, interest, and product preference in this new nutritional category suggest a more targeted approach to pubic health education policy, as well as marketing plans, when introducing consumers to the preventative health advantages of such foods.

The demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.

Cookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.

Fibre content of apricot powder-incorporated cookies (3.23%) was significantly (p < 0.05) higher at 25% level than control (1.64%). The water absorption and oil absorption capacities decreased significantly (p < 0.05) upon increasing level of apricot pulp powder. The ß-carotene content, antioxidant activity and total phenolic content increased significantly (p < 0.05) upon incorporation of apricot pulp powder. The thickness of cookies increased, however, diameter and spread ratio decreased with increase in the levels of apricot pulp powder. Lightness (L*) value decreased, while redness (a*) and yellowness (b*) increased when incorporated with apricot pulp powder. Cookies having 25% apricot pulp powder showed maximum hardness and overall acceptability.

To the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.

The purpose of this paper is to verify the market potentials of health claims by means of a study that tests the effectiveness of extra-virgin olive oil promotion based on the nutraceutical indications recently authorised by European regulations.

The methodology utilises a discrete choice experiment on a sample of Italian consumers. Market segmentation is performed by means of applying a latent-class model.

The health claim proves particularly interesting for two consumer segments: the “functional claim seekers” (24 per cent) and the “reduction of disease risk claim seekers” (13 per cent). The former segment consists of young, single males who prefer more moderately priced olive oils. The latter is instead made up of elderly individuals who prefer an explicit message on disease and are oriented towards the higher price ranges.

The potentials in implementing a promotional strategy based on the awareness of olive oil’s nutraceutical properties are demonstrated. Strategies will have to target specific characteristics of the various consumer segments.

This paper has confirmed the opportunities that the recent European regulations on health claims have introduced for the olive oil market. This form of promotion could prove particularly important for quality productions that are often insufficiently recognised vis-à-vis their high production costs.