Insect Bioactives
Innovations in Food, Feed, Pharma and Cosmetics
- 1 Edición - 1 de marzo de 2027
- Última edición
- Editores: Abdalbasit Adam Mariod, Pothiyappan Karthik, Tanmay Sarkar
- Idioma: Inglés
Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insect… Leer más
Descripción
Descripción
Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insects as sustainable bioactive sources and beneficial health and wellness solutions. The book identifies the nutritional and chemical composition of insects, presenting them as versatile ingredients for the development of functional foods, nutraceuticals, animal feed and cosmetics. By examining how edible insects can be reared on agri-food by-products and organic waste, this volume illustrates how feeding strategies can influence their nutritional and bioactive profiles. The text also addresses potential allergenic risks and consumer behavior insights, equipping readers with strategies to promote acceptance of insect-based products in the market.
Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.
Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.
Puntos claves
Puntos claves
- Identifies insects as a sustainable and versatile bioactive source for the development of functional foods, nutraceuticals, animal feed and cosmetics
- Explores the health benefits of insect bioactives to improve the gut microbiome
- Discusses how edible insects can be reared on agri-food by-products and organic wastes, and how these feeding strategies influence nutritional and bioactive profiles
- Addresses allergenic risks associated with insect consumption
- Highlights consumer behavior insights and strategies to overcome resistance to insect-based products
De interès para
De interès para
Researchers in the food sciences in the fields of nutrition, functional food, nutraceuticals and bioactive compounds. Researchers in pharmacology, entomology, and biotechnology
Índice
Índice
Section 1: Overview and Foundations
1. Introduction to Insects based Bioactive Compounds
2. Nutritional and Chemical Composition of Insects: A Comprehensive Overview
3. Insect Farming: A Sustainable Source of Bioactive Compounds
Section 2: Insects in Functional Foods
4. Bioactive Peptides from Insects: Enhancing Functional Food Properties
5. Antioxidant and Anti-inflammatory Properties of Insect-Derived Compounds
6. Insect Proteins in Fortified Foods: Health Benefits and Applications
7. Probiotics and Prebiotics from Insects: Gut Health and Beyond
8. Insect Lipids in Functional Foods: Opportunities and Challenges
9. Insect as a source of biopolymer for functional foods and nutraceuticals
Section 3: Insect Bioactives in Animal Feed
10. Nutritional Benefits of Insect Protein in Livestock and Poultry Feed
11. Immunomodulatory and Growth-Promoting Effects of Insect-Derived Bioactives in Aquaculture
12. Antimicrobial Peptides from Insects in Animal Health
13. Sustainable Insect-Based Feed Solutions for Pet Food Industry
Section 4: Insects in Pharmaceuticals and Nutraceuticals
14. Chitin and Chitosan from Insects: Applications in Drug Delivery and Skin Care
15. Insect-Derived Antimicrobials for New Drug Development
16. Anti-Cancer Properties of Insect Bioactives: Mechanisms and Applications
17. Anti-inflammatory and Wound-Healing Bioactives from Insects
18. Exploring the Role of Insect Enzymes in Digestive Health Supplements
Section 5: Insect Bioactives in the Cosmetic Industry
19. Insect-Derived Lipids for Hydration and Moisture Retention in Cosmetics
20. UV-Protection and Anti-Photoaging Properties of Insect Bioactives
21. Insects as a Source of Natural Pigments: Chemistry and Use
Section 6: Technological Innovations and Processing
22. Advanced Extraction Methods for Insect Bioactives
23. Innovative Strategies for Delivery and Efficacy Enhancement of Insect Bioactives: Encapsulation and Nanotechnology Approaches
24. Fermentation and Biotransformation of Insect Bioactives for Enhanced Potency
25. Simple and Advanced Extraction Methods of Bioactive Compounds from Insects
Section 7: Safety, Regulations, and Market Perspectives
26. Safety Assessment and Toxicological Evaluation of Insect Bioactives
27. Regulatory Framework for Insects in Food, Feed, Pharma, and Cosmetics
28. Consumer Acceptance and Marketability of Insect-Based Products
29. AI and Machine Learning in Insect Bioactive Research: Species Classification, Monitoring, and Genomic Analysis
Section 8: Future Prospects and Case Studies
30. Case Studies: Successful Applications of Insect Bioactives in Industries
31. Emerging Trends in Insect Biotechnology for Health and Wellness
32. The Future of Insects in Functional Products: Challenges and Opportunities
1. Introduction to Insects based Bioactive Compounds
2. Nutritional and Chemical Composition of Insects: A Comprehensive Overview
3. Insect Farming: A Sustainable Source of Bioactive Compounds
Section 2: Insects in Functional Foods
4. Bioactive Peptides from Insects: Enhancing Functional Food Properties
5. Antioxidant and Anti-inflammatory Properties of Insect-Derived Compounds
6. Insect Proteins in Fortified Foods: Health Benefits and Applications
7. Probiotics and Prebiotics from Insects: Gut Health and Beyond
8. Insect Lipids in Functional Foods: Opportunities and Challenges
9. Insect as a source of biopolymer for functional foods and nutraceuticals
Section 3: Insect Bioactives in Animal Feed
10. Nutritional Benefits of Insect Protein in Livestock and Poultry Feed
11. Immunomodulatory and Growth-Promoting Effects of Insect-Derived Bioactives in Aquaculture
12. Antimicrobial Peptides from Insects in Animal Health
13. Sustainable Insect-Based Feed Solutions for Pet Food Industry
Section 4: Insects in Pharmaceuticals and Nutraceuticals
14. Chitin and Chitosan from Insects: Applications in Drug Delivery and Skin Care
15. Insect-Derived Antimicrobials for New Drug Development
16. Anti-Cancer Properties of Insect Bioactives: Mechanisms and Applications
17. Anti-inflammatory and Wound-Healing Bioactives from Insects
18. Exploring the Role of Insect Enzymes in Digestive Health Supplements
Section 5: Insect Bioactives in the Cosmetic Industry
19. Insect-Derived Lipids for Hydration and Moisture Retention in Cosmetics
20. UV-Protection and Anti-Photoaging Properties of Insect Bioactives
21. Insects as a Source of Natural Pigments: Chemistry and Use
Section 6: Technological Innovations and Processing
22. Advanced Extraction Methods for Insect Bioactives
23. Innovative Strategies for Delivery and Efficacy Enhancement of Insect Bioactives: Encapsulation and Nanotechnology Approaches
24. Fermentation and Biotransformation of Insect Bioactives for Enhanced Potency
25. Simple and Advanced Extraction Methods of Bioactive Compounds from Insects
Section 7: Safety, Regulations, and Market Perspectives
26. Safety Assessment and Toxicological Evaluation of Insect Bioactives
27. Regulatory Framework for Insects in Food, Feed, Pharma, and Cosmetics
28. Consumer Acceptance and Marketability of Insect-Based Products
29. AI and Machine Learning in Insect Bioactive Research: Species Classification, Monitoring, and Genomic Analysis
Section 8: Future Prospects and Case Studies
30. Case Studies: Successful Applications of Insect Bioactives in Industries
31. Emerging Trends in Insect Biotechnology for Health and Wellness
32. The Future of Insects in Functional Products: Challenges and Opportunities
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de marzo de 2027
- Idioma: Inglés
Sobre los editores
Sobre los editores
AM
Abdalbasit Adam Mariod
Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan 2017. And he is a professor at the Department of Biological Sciences, Faculty of Science, University of Jeddah, KSA. He obtained his Bachelor of Food Science and Technology in Alexandria University, Egypt and a Master of Food Engineering at Gezira University, Sudan. He earned his Ph.D. in Natural Sciences at Münster University, Germany (2005). Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition (2011) by Marquis Who’s Who Publications May 2010. Professor Dr. Mariod worked as visiting professor in IBS/UPM Malaysia 2008-2010 as a senior research fellow in the program of bioactive compounds and he obtained TWAS-UNESCO ASSOCIATESHIP –2010-2013 Ref.3240230898 at Research Centre for Chemistry at the Indonesian Institute of Science (RCChem-LIPI), Bandung 40135, Indonesia. Dr. Mariod obtained more than 10 Innovations Medals and Awards and 9 Scholarships & Grants. He serves as an Editorial board member of more than 10 international Journals, he published 290 articles+chapters in peer reviewed journals, he edited and co-edited six books published by Elsevier and three books by Springer, one by intechopen, one by LAP LAMBERT and one by Cambridge scholar in English, and four other books by local and regional publishers in Arabic. Prof. Mariod worked as Head Research Unit and Innovation, College of Science and Arts-Alkamil, University of Jeddah, Saudi Arabia March 2015 -2019. Deputy Dean of Deanship of Scientific Research, Sudan University of Science & Technology Since March 2012. Deputy Dean of College of Graduate Studies, Sudan University of Science & Technology March 2011 to March 2012.
Afiliaciones y experiencia
Professor of Food Science and Technology, Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi ArabiaPK
Pothiyappan Karthik
Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research.
Afiliaciones y experiencia
Associate Professor and Head, Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, IndiaTS
Tanmay Sarkar
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
Afiliaciones y experiencia
Lecturer, Food Processing Technology, Government of West Bengal, India