role of spices in processed foods mansi seminar

8/3/2019 Role of Spices in Processed Foods Mansi Seminar

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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..

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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..

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role of spices in processed foods mansi seminar

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