chapter  4
28 Pages

Application of Enzyme-Assisted Oil Extraction Technology in the Processing of Nutraceuticals and Functional Food

María Elvira Zúñiga, Carmen Soto, Jacqueline Concha, and Eduardo Pérez

4.1 INTRODUCTION

The market of nutraceuticals and functional foods has grown steadily in recent decades. Substances such as oils and fatty acids, peptides, phytoestrogens, phytosterols, carotenoids, dietary fiber, phenolic compounds, oligosaccharides, and probiotics,

CONTENTS

4.1 Introduction .................................................................................................. 107 4.1.1 Nutraceuticals ................................................................................... 108 4.1.2 Nutraceutical Oils ............................................................................. 109 4.1.3 Fish Oil ............................................................................................. 109 4.1.4 Olive Oil ........................................................................................... 109 4.1.5 Grape Seed Oil ................................................................................. 109 4.1.6 Palm Oil ............................................................................................ 110 4.1.7 Canola and Rapeseed Oil ................................................................. 110 4.1.8 Sesame Oil ........................................................................................ 110 4.1.9 Rice Bran Oil .................................................................................... 110 4.1.10 Oils with Potential Health Benefits .................................................. 111

4.2 Vegetable Oil Extraction Processes and Its Effect on Product Quality and Bioactive Compounds ............................................................................ 111

4.3 Enzyme Incorporation in Oil Extraction Processes and Its Effect on Bioactive Compounds ................................................................................... 112

4.4 Effect of Oil Extraction Processes in By-Product Quality ........................... 120 References ..............................................................................................................124