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ROLE OF SPICES INROLE OF SPICES INPROCESSED FOODSPROCESSED FOODS
BY:BY:--Mansi MalhotraMansi Malhotra
2007FST211M2007FST211M
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WHAT AREWHAT ARE
SPICES ?SPICES ?
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FoodFood andand DrugDrug AdministrationAdministration,, definesdefines spicesspices::
AnyAny aromaticaromatic vegetablevegetable substancesubstance inin whole,whole, brokenbroken ororgroundground form,form, exceptexcept forfor thosethose substancessubstances whichwhich havehavebeenbeen traditionallytraditionally regardedregarded asas foodsfoods suchsuch asas onions,onions, garlic,garlic,andand celerycelery;; whosewhose significantsignificant functionfunction inin foodfood isis seasoningseasoningratherrather thanthan nutritionalnutritional ;; thatthat isis truetrue toto namename;; andand fromfromwhichwhich nono portionportion ofof anyany volatilevolatile oiloil oror anyany otherother flavoringflavoringprincipleprinciple hashas beenbeen removedremoved..
InternationalInternational OrganizationOrganization forfor StandardizationStandardization::
TheThe termterm spicesspices andand condimentscondiments appliesapplies toto naturalnatural plantplant ororvegetablevegetable productproduct oror mixturesmixtures thereof,thereof, inin wholewhole oror groundgroundform,form, andand areare usedused toto impartimpart flavour,flavour, aromaaroma andand pungencypungencytoto andand forfor seasoningseasoning toto thethe foodfood..
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SPICESSPICESSome of the most commonly used spices are:Some of the most commonly used spices are:
BishopBishop weed(Ajowan)weed(Ajowan) ChilliChilli C
assiaC
assia CeleryCelery CloveClove CorianderCoriander FenugreekFenugreek
GarlicGarlic GingerGinger MustardMustard MintMint
AsafoetidaAsafoetida BasilBasil BayBay leavesleaves CinnamonCinnamon CuminCumin PepperPepper PoppyPoppy
RosemaryRosemary TurmericTurmeric TamarindTamarind VanillaVanilla
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Part of Spices used in foodPart of Spices used in food
Name of spice Part used
Cinnamon Bark
Mace Aril
Nutmeg EndospermCloves Flower bud
Cardamom Pods
Pepper Berry/drupes
Turmeric Root
Ginger Rhizome
Bay leaf Leaves
Sesame Seeds, seed oil.
5
Source: Vaidya et al., (2008)
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CLASSIFICATION OF SPICESCLASSIFICATION OF SPICES1.1. MajorMajor spicesspices::--
BlackB
lack pepper,pepper,Cardamom,Cardamom,
ChilliesChillies,, Ginger,Ginger,TurmericTurmeric..
2.2. SeedSeed spicesspices::--Coriander,Coriander, Celery,Celery, Fennel,Fennel, Fenugreek,Fenugreek, Caraway,Caraway,
Mustard,Mustard, AjowanAjowan..
3.3. TreeTree spicesspices::--NutmegNutmeg andand Mace,Mace, Cinnamon,Cinnamon, Allspice,Allspice, CurryCurry leaf,leaf,AsafoetidaAsafoetida,, PomegranatePomegranate..
44.. HerbalHerbal spicesspices::--Thyme,Thyme, Basil,Basil, Oregano,Oregano, RosemaryRosemary..
55.. MiscellaneousMiscellaneous SpicesSpices::--Garlic,Garlic, Saffron,Saffron, Vanilla,Vanilla, CurryCurry leaves,leaves, PepperPepper longlong..
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SpicesSpices
Chilli
Cloves Cardamom (Large) Pepper
Cardamom (Small) Mint
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Coriander Turmeric Ginger
Garlic Bayleaf Cinnamon
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India's share in world trade of spices: 2007-08
Source: Spices Board of India
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Indias exports of spices (Rs.Indias exports of spices (Rs. LakhsLakhs))
Segment 2006-07 2007-08 %Growth
Pepper 30620 51950 69.66
Cardamom (small) 2236 2475 10.68
Cardamom (large) 1695 1500 (-)6.25
Chilli 80775 109750 35.87
Ginger fresh/ dry 3975 2800 (-)29.55
Turmeric 16480 15700 (-)4.73
Coriander 7462 11025 47.74
Cumin 20150 29150 44.66
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Celery 1321 1325 0.30
Fennel 2380 2850 19.74
Fenugreek 2699 3300 22.26
Other seeds 2240 3125 39.50
Garlic 2128 400 (-)81.21
Tamarind 3000 3100 3.33Nutmeg and mace 4274 2875 (-)32.73
Vanilla 1996 1775 (-)11.07
Curry powder 8693 11100 27.68
Mint products 110095 128050 16.30
Oils and oleoresins 51079 56300 10.22
TOTAL 353298 438550 24.13
Source: Spices Board of India.
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Roleof Spices InFoodsRoleof Spices InFoods
FlavoringFlavoring agentsagents inin mainmain meals,meals, curries,curries, bakerybakeryproducts,products, pickles,pickles, processedprocessed meats,meats, beverages,beverages,liquorsliquors..
EnhanceEnhance oror varyvary thethe flavorsflavors ofof foodsfoods..
FlavorFlavor disguisersdisguisers.. PossessPossess antioxidantantioxidant propertiesproperties.. UsedUsed asas preservativespreservatives inin picklepickle andand chutneychutney.. P
ossessP
ossess strongstrong antimicrobialantimicrobial propertiesproperties andandpreventprevent foodfood spoilagespoilage .. PossessPossess importantimportant physiologicalphysiological andand medicinalmedicinal
propertiesproperties..
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Basic Uses of SpicesBasic function Major Spices
Flavouring Cinnamon, Allspice, Dill, Mint, Cumin,
Marjoram, Basil, Anise, Mace, Nutmeg, Fennel,
Sesame, Vanilla, Fenugreek, Cardamom, Celery
Deodorizing/Masking
Garlic, Savory, Bay leaves, Clove, Leek,Thyme, Rosemary, Caraway, Oregano, Onion,
Coriander
Pungency Garlic, Bay leaves, Clove, Leek, Thyme,
Rosemary, Caraway, Oregano, Onion, Coriander,
Mustard, Ginger, Red pepper, Pepper
Colouring Papr ika, Turmeric, Saffron
Source: Ravindran et al., (2002).
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COMPOSITION OF SPICESCOMPOSITION OF SPICES
AllAll spicesspices containcontain proteins,proteins,carbohydrates,carbohydrates, fibres,fibres, mineralsminerals andand tanninstannins ororpolypoly--phenolsphenols..
SpiceSpice oweowe flavoringflavoring propertiesproperties toto volatilevolatile oilsoils++ fixedfixed oilsoils && resinsresins (oleoresins)(oleoresins)..
AA blendblend ofof alcohols,alcohols, phenols,phenols, esters,esters, terpenes,terpenes,organicorganic acids,acids, resins,resins, alkaloidsalkaloids andand sulphursulphur--containingcontaining compoundscompounds..
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SENSORYASPECTS OF
SPICES
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Flavour of SpicesFlavour of Spices
FlavourFlavour -- combination of taste, aroma andcombination of taste, aroma and
texture.texture.
The sensations of sweet, sour, bitter, spicy,The sensations of sweet, sour, bitter, spicy,sulfury, earthy, and pungent derived fromsulfury, earthy, and pungent derived from
overall combination of aroma and taste.overall combination of aroma and taste.
Spice contain non volatile and volatile oils thatSpice contain non volatile and volatile oils thatgive characteristic flavour to each spice.give characteristic flavour to each spice.
Volatile fractions also called as essential oilsVolatile fractions also called as essential oilsgive particular aroma to spice.give particular aroma to spice.
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CLASSIFICATIONOF SPICES BY SENSORY CHARACTERISTICS
Flavour
characteristics
Spices
Alliaceous Onion, Garlic
Bitter Celery seed, Curry powder, Fenugreek,
Hops, Mace, Marjoram, Nutmeg, Oregano,
Rosemary, Saffron,Turmeric
Fragrant and
delicate
Basil
Herbaceous Dill weed, Rosemary, Saffron, Thyme
Nutlike Sesame seed
Pungent and hot Capsicum, Ginger , Mustard, Black and
White Pepper
Pungent and
sweet
Cassia, Cloves ,Cinnamon
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Sweet Anise, Cardamom, Fenugreek
Sulfurous Garlic,Onion
Warm,fruity
and camphrous
Anise, Bay leaf, Caraway, Cardamom, Cumin,
Fennel, Rosemary
Warm,
fragrant andcooling
Basil,Oregano, Peppermint , Spearmint
Warm, spicy,
and very
aromatic
Allspice, Basil, Caraway, Cardamom, Cassia,
Chilli powder, Cinnamon, Cloves, Coriander,
Curry powder, Dill weed, Ginger, Mace,Nutmeg ,Thyme, Saffron
Woody Cassia, Cinnamon, Cloves
Source: Farrel, (1985)
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Flavouring Compounds in Spices
All Spice Eugenol
Aniseed Anethole
Asafoetida Mixed Alkyl Disulphides
Bay Leaf Linalool, Methyl cinnamate
Cardamom Cineol, Borneol, Camphor
Clove Eugenol
Cumin CinnamaldehydeGarlic Dialkyl disulphides
Peppermint Menthol
Turmeric Curcumin
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Chemistry behind flavour ofSpices
SweetnessSweetness Esters,Esters, sugarssugars..SaltinessSaltiness-- CationsCations ,, chlorideschlorides andand citratescitrates..
AstringencyAstringency-- PhenolsPhenols andand tanninstannins..
BitternessBitterness-- AlkaloidsAlkaloids (caffeine(caffeine andand glycosides)glycosides)..
PungencyPungency-- AcidAcid--amides,amides, carbonyls,carbonyls, thiothio--estersesters
andand isoiso--thiocyanatesthiocyanates..
AromaticAromatic freshnessfreshness (floral,(floral, earthy,earthy, sweetsweet oror
spicy)spicy) --TerpenesTerpenes..
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CompoundsCompounds withwith benzenebenzene structurestructure floral,floral,
creamy,creamy, sweetsweet notesnotes..
SulphurSulphur andand nitrogennitrogen compoundscompounds givegive
characteristiccharacteristic notesnotes toto onion,onion, garlic,garlic,
mustard,mustard, citruscitrus andand floralfloral oilsoils..
Alcohols,Alcohols, esters,esters, acidsacids ketonesketones andand
aldehydesaldehydes-- majormajor contributorscontributors ofof aromaticaromatic
sensationssensations..
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ColourColour Components in SpicesComponents in SpicesColour
componentTint Spice
- Carotene ReddishOrange Redpepper,mustard,paprika,saffron
Cryptoxanthin Red Paprika,redpepper
Lutein Darkred Paprika
Zeaxanthin Yellow Paprika
Capsanthin Darkred Paprika,redpepper
Crocetin Darkred Saffron
Crocin Yellowishorange Saffron
Flavanoids Yellow Ginger
Curcumin Orange- yellow Turmeric
Chlorophyll Green Coriander,Bayleaf
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NUTRITIVEVALUENUTRITIVEVALUESpicesSpices consumedconsumed -- smallsmall quantitiesquantities
MacroMacro ComponentsComponents
DietaryDietary fibrefibre-- ChilliChilli ((4343..3333%%))..
ProteinProtein-- FenugreekFenugreek((3434..2525%%))..
MineralMineral contentcontentCaCa--JeeraJeera ((66..66g/Kg),g/Kg), FennelFennel ((77..9191g/Kg)g/Kg) andand PepperPepper((33g/Kg)g/Kg)..
FeFe -- GreenGreen ChilliesChillies ((442442 mg/Kg),mg/Kg), drieddried redred ChilliesChillies..
PP-- MustardMustard seedsseeds ((00..7979g/g/100100g),g), JeeraJeera ((00..4545g/g/100100g),g), GarlicGarlic((00..4242g/g/100100g)g)..
MnMn-- PepperPepper((112112..1717 mg/Kg)mg/Kg)..
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CuCu-- PepperPepper((1515..7474 g/Kg)g/Kg)..
ZnZn-- FenugreekFenugreek((5454..33 mg/Kg)mg/Kg)..
NaNa-- ChilliChilli powderpowder ((10101010 mg/Kg),mg/Kg), DillDill weedweed ((208208 mg/Kg)mg/Kg) ,CeleryCelery seedseed ((160160 mg/Kg),mg/Kg), BasilBasil ((3030mg/Kgmg/Kg)),, OnionOnion powderpowder((5454mg/Kg)mg/Kg)..
MgMg-- ChilliChilli ((22..55--44 g/Kg)g/Kg)..
VitaminsVitamins
VitaminVitamin CC -- GreenGreen chillieschillies ((111111mg/mg/100100g)g) ,, DriedDried redred chillieschillies((5050..11mg/mg/100100g)g),, TurmericTurmericpowderpowder((4949..88mg/mg/100100g)g)..
VitaminVitamin AA-- CurryCurry leavesleaves ((0303..7878mg/mg/100100g)g),, ChilliChillipowderpowder(( 11..8585mg/mg/100100g)g)..
NiacinNiacin-- ChilliChilli powderpowder((1414..22mg/mg/100100gg), MustardMustardseedsseeds ((88..55mg/mg/100100g),g), TurmericTurmericpowderpowder((44..88mg/mg/100100g)g)..
RiboflavinRiboflavin-- MustardMustard seedsseeds ((00..4545mg/mg/100100g)g)..
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Calorific Value of Spices per 100 g of edible portionCalorific Value of Spices per 100 g of edible portion
Nameofthe SpiceNameofthe Spice Calorificvalue (energy) (in Kilo Calories)Calorificvalue (energy) (in Kilo Calories)
Asafoetida 297Cardamom 229
Chillies (Dry) 246
Chillies (Green) 29
Cloves (Dry) 286Cloves (Fresh) 159
Coriander Seeds 288
Cumin Seeds 356356
Curry Leaves 108Fenugreek Seeds 333333
Garlic (Dry) 145
Ginger (Fresh) 67
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Mint 48
Mustard Seeds 541541
Nutmeg Fruit 472472Nutmeg Rind 52
Bishops weed 363363
Parsley 87
Pepper Black (Dry) 304304
Pepper Green 98
Poppy Seeds 408408
Mace 437437Tamarind Pulp 283Turmeric 349349
Source : National Institute of Nutrition, ICMR, Hyderabad,
India
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FUNCTIONALPROPERTIESOF SPICES
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Fats (foods) +OFats (foods) +O22 peroxides andperoxides and aldehydesaldehydes ==Rancidity.Rancidity.
Free radicals damage DNA and promote cancerFree radicals damage DNA and promote cancer
and ageing.and ageing. FirstFirst PatentPatent forfor spicespice antioxidantsantioxidants-- cloveclove oiloil inin
cookingcooking oilsoils ((19381938)).. RosemaryRosemary andand SageSage exhibitedexhibited strongerstronger
antioxidantantioxidant activityactivity thanthan BHABHA atat samesameconcentrationconcentration.. AntioxidantsAntioxidants propertiesproperties werewereenhancedenhanced synergisticallysynergistically withwith tocopheroltocopherol ororsodiumsodium ascorbateascorbate usedused..
Antioxidant Propertyof Spice
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Antioxidant activity of spicesAntioxidant activity of spices
## AntioxidantAntioxidant propertiesproperties mainlymainly duedue totoflavanoidsflavanoids,, terpenoidsterpenoids,, lignanslignans andand polyphenolidpolyphenolid(Craig,(Craig, 19991999))..
## Cinnamon,Cinnamon, Turmeric,Turmeric, BlackBlack Pepper,Pepper, Garlic,Garlic,GingerGinger andand OnionsOnions exhibitexhibit antioxidantantioxidantpropertiesproperties..
## SpicesSpices suchsuch asas Rosemary,Rosemary, Thyme,Thyme, Marjoram,Marjoram,C
loveC
love andand GingerGinger attributeattribute theirtheir antioxidantantioxidantactivityactivity toto phenolicphenolic compoundscompounds..
## RosemaryRosemary extractextract isis commonlycommonly addedadded totomeatmeat andand meatmeat products,products, dressings,dressings, andand fatsfats
andand oilsoils..
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Spice Antioxidants
Rosemary Carnosic acid, carnosol, rosemarinic acid,rosmanol
Sage Carnosol, carnosic acid, rosmanol,rosmarinic acid
Oregano Derivatives of phenolic acid, flavonoids,tocopherols
Thyme Carvacrol thymol, p-cymene,caryophyllene,carvone, borneol
Summersavory
Rosmarinic acid, carnosol, carvacrol,thymol
Marjoram Flavonoids
All spice Pimentol
Antioxidants isolated fromHerbal Spices
Source: Spices Board Of India
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Rosemary ExtractRosemary Extract
Commercial name- HSE:SP-100.Effectiveness was evaluated in
various oils with AOM test at97.8C and oven test at 60C.
Rosemary retarded oxidation to samedegree as BHA at conc. 200 ppm.
Effective in vegetable oils including rapeseedoil and corn oil.
Shows synergistic effect with tocopherol.
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Application of Spices in Dairy ProductsApplication of Spices in Dairy Products AdditionAddition ofof cardamomcardamom powderpowder @@ 00..11%% enhancedenhanced
shelfshelf lifelife ofof sandeshsandesh toto 9090 daysdays againstagainst 6060 daysdaysforfor controlcontrol sample,sample,77CC..
CheeseCheese (ultra(ultra filteredfiltered milk)milk) shortshort storagestorage lifelife..ThymeThyme @@ 44%% increasedincreased shelfshelf lifelife byby 22 weeksweeks((2828 daysdays insteadinstead ofof 1414 days)days)..
ThymeThyme andand cumincumin essentialessential oils(oils(200200mg/Kg)mg/Kg)betterbetter thanthan BHABHA forfor butterbutter..
RosemaryRosemary lowerslowers downdown oxidativeoxidative rancidityrancidity andandwarmedwarmed--overover flavourflavour ((200200--10001000mg/Kgmg/Kg ofof thetheproduct)product)..
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ANTI-MICROBIAL
PROPERTIES OFSPICES
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Inhibitory action of spicesInhibitory action of spices-- bacteriostaticbacteriostatic //fungistaticfungistatic// bacteriocidalbacteriocidal /antifungal./antifungal.
Antimicrobial agentsAntimicrobial agents -- phenolicsphenolics,, polyphenolspolyphenols,,quinines, flavones,quinines, flavones, flaveniodsflaveniods, tannins and, tannins andalkaloids (Cowan, 1999).alkaloids (Cowan, 1999).
GramGram--negative bacteria more resistant thannegative bacteria more resistant thangramgram--positive bacteria.positive bacteria.
AntimicrobialactivityofMustardhasbeenAntimicrobialactivityofMustardhasbeencommercializedcommercialized-- mouldgrowth,decreasemouldgrowth,decrease
numberofmicrobes,preventinsectinfestation.numberofmicrobes,preventinsectinfestation.
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Spice/
Herb
Microorganisms inhibited
Garlic Salmonella typhimurium, Escherichia coli,
Staphylococcus aureus, Bacillus cereus, Bacillussubtilis, mycotoxinogenic Aspergillus, Candidaalbicans
Onion Aspergillus flavus, Aspergillus paraciticus
Cinnamon mycotoxinogenic Aspergillus flavus, Camplyobacter
jejuni, E. coli, Staphylococcus aureusCloves mycotoxinogenic Aspergillus flavus, Camplyobacter
jejuni, E. coli, Penicillium, Fusarium
Mustard mycotoxinogenic Aspergillus flavus
Oregano mycotoxinogenic Aspergillus flavus, Salmonellaspp.,Vibrio parahaemolyticus,Listeria monocytogenes
Thyme Vibrio parahaemolyticus
Rosemary Staphylococcus aureus, Bacillus cereus, Vibrio
parahaemolyticus
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Blackpepper
Enterococcus faecalis, Clostridia spp
Basil Wide range of gram +ve and ve bacteria,Campylobacter jejuni, Escherichia coli, L .
monocytogenes, Shigella spp
Fenugreek Bacillus cereus, Bacillus subtilis,Staphylococcus aureus, Escherichia coli,
Proteus vulgarisFennel Bacillus subtilis, Staphylococcus aureus,
Escherichia coli, Salmonella typhimurium
Turmeric Bacillus cereus, Staphylococcus aureus,
Escherichia coli, Lactobacillus plantarumCoriander Enterococcus faecalis, Escherichia coli,
Salmonella typhimurium, Staphylococcusaureus, Candida albicans, Aspergillus niger
Source: Saha et. al., (2007)
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Antimicrobial activity of Spices depend upon:Antimicrobial activity of Spices depend upon:
Kind of spice.Kind of spice.
Composition and concentration of spice.Composition and concentration of spice.
Microbial species and its occurrence level.Microbial species and its occurrence level.
Substrate composition.Substrate composition.
Processing conditions and storageProcessing conditions and storage..
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Major components responsible forMajor components responsible for
AntimicrobialActivityAntimicrobialActivity
1.1. SulphurSulphur compoundscompounds--SulphidesSulphides andand thiolsthiols ininoniononion familyfamily..
2.2. TerpeneTerpene andand terpeneterpene derivativesderivatives::a.a. MonoterpenesMonoterpenes-- mintmint..b.b. SesquiterpenesSesquiterpenes--cinnamoncinnamon andand gingerginger
familyfamily..3.3. PhenolsPhenols-- MostMost abundantabundant andand thethe mostmost
importantimportant antimicrobialantimicrobial compoundcompound..4.4. GlycosidesGlycosides-- MadeMade upup ofof aa sugarsugar moleculemolecule andand
aa nonnon-- sugarsugar partpart calledcalled aglyconaglycon mustardmustard oiloilglycosidesglycosides..
3838
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ANTIMICROBIALEFFECT OF HERBSANTIMICROBIALEFFECT OF HERBSAND SPICESAND SPICES
Herbsandspices
Antimicrobialagent Inhibitoryeffect
Mustard Allyl andrelatedisothiocyanates Strong
Clove Euginol Strong
Cinnamon Euginol,cinnamic aldehyde Strong
SageandRosemary
Borneol,cineol,camphor,thymol Medium
Oregano,Thymeand
Savory
Volatileterpenes carvacol,p-cymene,thymol
Medium
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Basil Methylchavicol,linalool Medium
Fennel Essentialoil,anthole,fenchone Medium
Nutmeg Pinenes,terpenes,limonene,myrcene,linalool,terpineol,safrol
Medium
Cumin limonene Medium
Celery limonene Medium
Ginger gingerol Weak
Coriander Essentialoil,declylaldehyde,limonene,linalool,phenolic acidcompounds,
includingcaffeic acidandchlorogenicacid
Medium
Pepper Piperine,chavicol Weak
Source: Saha et al., (2007)
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MEDICINALIMPORTANCE
OF SPICES
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MEDICINAL PROPERTIESMEDICINAL PROPERTIES AsafoetidaAsafoetida,, AjowanAjowan, Aniseed, Cloves, Pepper, and, Aniseed, Cloves, Pepper, and
Cinnamon destroysCinnamon destroys coliformscoliforms and anaerobes inand anaerobes incaecumcaecum..
Ginger is effective in reducing pains associated withGinger is effective in reducing pains associated withosteoporosis.osteoporosis.
Cumin used in treatment of diabetes, rheumatism,Cumin used in treatment of diabetes, rheumatism,paralysis.paralysis.
i.i. lowers blood pressure and serum cholesterol.lowers blood pressure and serum cholesterol.ii.ii. has antihas anti-- ulcer activity.ulcer activity.
Turmeric treats flatulence, jaundice, hemorrhage,Turmeric treats flatulence, jaundice, hemorrhage,toothache, bruises, chest pain.toothache, bruises, chest pain.
i.i. Antioxidant and antiAntioxidant and anti--inflammatory properties.inflammatory properties.ii.ii. Causes detoxification.Causes detoxification.
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TenderTender pepperpepper combinedcombined withwith ginger,ginger, garlicgarlic andandasparagusasparagus helpshelps inin curingcuring hemorrhoids,hemorrhoids, andand
constipationconstipation..
CinnamonCinnamon oiloil isis effectiveeffective againstagainst shiveringshivering cold,cold,toothtooth andand earear aches,aches, andand badbad breathbreath..
CardamomCardamom whenwhen combinedcombined withwith gingerginger andandgarlicgarlic helpshelps inin relievingrelieving whoopingwhooping cough,cough, drydry
cough,cough, bronchitisbronchitis andand tonsillitistonsillitis..
NutmegNutmeg isis usefuluseful inin tacklingtackling stomachstomach ailmentsailments..
4343
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Medicinal Properties of Herbal Spices
Spice MedicinalpropertiesAllspice Stimulant, digestive and carminative
Basil, sweet Stomachic, anti-helminthic, antipyretic,carminative, diuretic
Bay leaves(laurel)
Stimulant
Caraway Stomachic, carminative
Celery Stimulant, tonic, carminative,
anti-inflammatoryCoriander Carminative, tonic, stimulant, analgesic,
anti-inflammatory
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Fennel Stimulant, carminative, stomachic
Fenugreek Carminative, tonic
Mint(peppermint)
Stimulant,stomachic,carminative, antiseptic
Mint(spearmint)
Stimulant, carminative
Oregano Stimulant, carminative, stomachic, diuretic
RosemaryCarminative, stimulant
Thyme Carminative, anti-helminthic, stomachic,tonic
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Safety in Use of SpicesSafety in Use of Spices
Gaining popularity as bioGaining popularity as bio--preservatives.preservatives.
GRAS (Generally Regarded As Safe).GRAS (Generally Regarded As Safe).
Natural and consumer friendly.Natural and consumer friendly.
Very small amount of extract is effective.Very small amount of extract is effective.
Provides adequate shelf life and convenience.Provides adequate shelf life and convenience.
Sensory aspects are retained.Sensory aspects are retained.
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Preliminary ExaminationNeeded before use ofSpicesPreliminary ExaminationNeeded before use ofSpices
and its compounds inFoodsand its compounds inFoods
A.A. ExamineExamine thethe efficiencyefficiency andand functionalityfunctionality ofof spicesspices..
B.B. NeedNeed toto studystudy toxicologytoxicology andand safetysafety ..
C.C. InteractionsInteractions withwith foodfood componentscomponents andand otherotherpreservativepreservative factorsfactors..
D.D. MechanismsMechanisms ofof actionaction againstagainst microorganismsmicroorganisms..
E.E. InfluenceInfluence onon nutritionalnutritional andand sensorysensory qualitiesqualities ..
F.F. MethodMethod ofof applicationsapplications inin commercialcommercial applicationsapplications..
G.G.E
xtraction,E
xtraction, isolation,isolation, andand economiceconomic productionproduction..
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What about safety of Spices ?
Mycotoxins in Spices.
Maximum Residue level evaluation(MRLs)-Insecticides, pesticides.
Adulteration of Spices.
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Improving Safety of spices
Controlling mycotoxins.
Controlling Pesticides and otherresidues.
Irradiation.
Ethylene Oxide Gas Method.
S
teamS
terilization.
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CONCLUSIONCONCLUSION
Limits use of artificial preservativesLimits use of artificial preservatives(anti(anti--microbial and antimicrobial and anti--oxidants).oxidants).
Partially prevents addition of artificialPartially prevents addition of artificialcolourantscolourants..
5050
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