Herbs, Spices and Medicinal Plants (eBook)

Processing, Health Benefits and Safety

Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai (Herausgeber)

eBook Download: EPUB

2020
John Wiley & Sons (Verlag)
978-1-119-03663-0 (ISBN)

Infos

The latest research on the health benefits and optimal processing technologies of herbs and spices

This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.

Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. 

• Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
• Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
• Features informed perspectives from noted academics and professionals in the industry
• Part of Wiley's new IFST Advances in Food Science series

Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

About the Editors

Mohammad B. Hossain, is a Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Ashtown, Ireland, and is a member of the editorial board of 'Antioxidants' and 'Journal of Food Processing and Beverages'.

Nigel P. Brunton, is an Associate Professor at the School of Agriculture and Food Science, University College Dublin, Ireland.

Dilip K. Rai, is a Senior Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Ashtown, Ireland where he focuses on nutraceuticals.

Inhalt

1. Thermal Processing of Herbs and Spices

2. Non-thermal Processing of Herbs and Spices

3. Recent Developments in High Quality Drying of Herbs and Spices

4. Conventional Extraction Techniques for Bioactive Compounds from Herbs and Spices

5. Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices

6. Approaches to Analytical Techniques - Characterising Phytochemicals in Verbascum spp.

7. Purification and Isolation Techniques for Enrichment of Bioactive Phytochemicals from Herbs and Spices

8. Medicinal Properties of Herbs and Spices: Past, Present and Future

9. Synergy in Whole Plant Medicine: Crataegus spp: An Example

10. Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants

11. Biotic and Abiotic Safety Concerns for Herbs and Spices

12. Adverse Human Health Effects and Regulation of Metal Contaminants in Terrestrial Plant-Derived Food and Phytopharmaceuticals

Textauszug

1
Thermal Processing of Herbs and Spices

Anjali H. Kurup1, Shweta Deotale1, Ashish Rawson1, and Ankit Patras2

1 Indian Institute of Food Processing Technology, Thanjavur, TN 613005, India

2 Department of Agricultural and Environmental Sciences, College of Agriculture, Tennessee State University, Nashville, TN 37209, USA

1.1 Introduction

Herbs and spices are fresh or dried aromatic products obtained from a plant used to impart flavor to foods of plant and animal origin (Shelef 1984; Sung et al. 2012). More than 100 varieties of spices exist across the globe, which are significantly affected by the climatic conditions of the region (Gottardi et al. 2016). Asia is the leading producer of spices, particularly cinnamon, pepper, nutmeg, cloves, and ginger, while in Europe mainly basil, bay leaves, celery leaves, chives, coriander (cilantro), dill tips, thyme, and watercress are produced. America produces spices which include pepper, nutmeg, ginger, allspice, and sesame seed (Prasad et al. 2012; Gottardi et al. 2016). From ancient times, spices and herbs have been used not only for flavoring and preserving foods, but also for medicinal and cosmetic purposes (Simmonds 1982; Subbulakshmi and Naik 2002; Srinivasan 2005). As spices possess antimicrobial, antiviral, and strong flavoring properties, they are used to mask spoilage or off‐flavor in many food products (Risch 1997). India is the largest producer and exporter of spices, which include pepper, followed by Capsicum fruits, turmeric, ginger, cardamom seed spices, curry powders, spice oils, and oleoresins (Risch 1997; Subbulakshmi and Naik 2002; Srinivasan 2005).

The term “herb” is referred to as a subset of spice or leafy spice and belongs to plant sources with aromatic leaves valued for its medicinal and aromatic properties (Zheng and Wang 2001). Spices and herbs are considered rich sources of powerful antioxidants with high bioactivity (Sackewitz 1956; Embuscado 2015). Spices and herbs have also been used for preservation of foods and beverages primarily due to the presence of bioactive phytochemicals (Peter 2006; Singhal et al. 2017). Spices and herbs have been used as antioxidants in the form of whole or ground spice/herb, extracts, encapsulated or as emulsions (Embuscado 2015). Spices and herbs are classified and selected on the basis of their characteristics, such as flavor and color, that they impart to foods, i.e. hot (pepper), pungent (garlic), aromatic (cinnamon, clove), herbaceous (sage, rosemary), and coloring (turmeric) (Clark 1970). By flavor characteristics, spice concentrations in foods are determined, normally ranging from 0.5% to 1% in finished food products (Fischetti 1980). Some of the common spices along with their functional component, parts used, and common names are tabulated in Table 1.1.

Table 1.1 Nomenclature of spices and herb its part which is used as spice and its active component

Source: NIIR Board of Consultants and Engineers (2006), Gottardi et al. (2016), Sorensen (2015).

Common name

Botanical name/Scientific name

Part used

Active/principle component

Uses

Ajowan

Trachyspermum ammi

Whole seed

Thymol (35–60%) α‐pinene, ρ‐cymene

Spice blend, chat masala

Allspice (clove pepper)

Pimento dioica

Whole or ground seed

Eugenol (80–90%)

Baked goods, chewing gums, candy, ice cream, fruit soups, tea.

Anise/Aniseed (sweet cumin)

Pimpinella anisum

Spice: whole or ground Herb: leaf, fresh or dried.

Trans‐anethol (80–90%)

Sweet rolls, cakes, marinated meat and fish, beef stew, salad dressing, sausages

Annatto

Bixa orellana

Seed

Bixin

Butter, margarine, ice cream, sausages, cheese

Asafoetida (hing)

Ferula asa‐foetida L

Resin, dried granules, chunks or powder

2‐butyl‐1‐propenyl disulfide, Sulfur compounds, ferulic ester

Spice blend, chat masala

Basil (tulsi)

Sweet basil: Ocimum basilicum Holi basil: Ocimum sanctum

Herb: fresh dried leaves Spice: paste

Linalool (40%), methyl chavicol (25%)

Spice blend

Bay/ Laurel leaf (tejpatta)

Laurus nobilis

leaf

1–8‐cineole (35%), methyl eugenol (4%), α‐pinene (12%)

Spice blend, curry blends

Caraway (shai jeera)

Carum carvi

Herb: leaf Spice: dried, ripe fruit, root, seed

d‐carvone (50–85%) and limonene (20–30%)

Soups and salads, pickle blend, spice blend

Cardamom (false or greater)

Amomum subulatum Linn.

Fruit and seed

1–8‐cineole (70%)

Garam masala, curry powder

Cardamom (true or lesser)

Elettaria cardamomum

Fruit and seed

1–8‐cineole (25–45%), α‐terpineol acetate (28–34%)

Cakes, cookies, breads

Celery

Apium graveolens

Herb: leaf (fresh and dried) Spice: seed, stalks or stem, root.

Limonene (68%) B‐selinene (8%)

Foods and beverage, tomato juice blend, curry blend, pickling blend

Chervil

Anthriscus cerefolium

Herb: leaf (fresh and dried)

Iso‐anethole

Fine herbs, sauce blend

Chile peppers (chili)

Capsicum annum

Ground, crushed, chili powder

Capsaicin (50–70%) Dihydrocapasaicin (20–25%)

Chili powder, periperi sauce

Chives

Allium schoenoprasum

Herb: stem and leaves (fresh, frozen and dried)

Dipropyl disulfide, methyl pentyl disulfide and Pentanethiol

Cottage cheese, egg dishes, cocktail sauces, dried soups

Cinnamon (dalchini)

Cinnamomum zeylanicum

Bark, leaves, buds, roots, flower

Cinnamic aldehyde (65–75%), Eugenol (5–10%), linalool (2–3%)

Sweets, soup, pastries, wines, tea, garam masala

Clove

Syzyium aromaticum

Dried unopened flower buds

Eugenol (81%)

Garam masala, curry blends, ketchup blend

Coriander

Coriandrum sativum

Herb: fresh and dried leaf Spice: dried seeds, stem, roots

d‐linalool (60–70%)

Curries, pickle, snacks, curry powder, garam masala

Cumin and black cumin

Cuminium cyminum, Cuminium ni‐grum

Dried and ripe fruits or seed

Cumin: cuminic aldehyde (33%) Black cumin: carvone (45–60%)

Yogurts, chutneys, curries, biryanies, garam masala, snacks

Dill and Dillweed

Anethum graveolens

Dill: seeds Dillweed: leaves (fresh or dried)

Dillapiole (52%) Carvone (21%)

Sauerkraut blend, pickling blend, salad dressing

Fennel seed

Foeniculum vulgare

Spice: Seeds Herb: leaf, stalk

Limonene

Cakes, baked goods, curry blends

Fenugreek

Trigonella foenum‐graceum

Spice: seed Herb: leaf (fresh or dried)

n‐alkanes, sesquiterpenes and alkanoles

Fish, meat, chicken curries

Greater galangal (mild ginger)

Alpinia galanga

Spice: fresh, frozen and canned Rhizome Herb: fresh leaves, flower

1,8‐cineol, α‐pinene, eugenol, methyl cinnamate

Thai red curry paste blend, meat marinades

Garlic

Allilum sativum

Bulb

Diallyl disulfide (60%), Allicin

Soups, curries, stews

Ginger

Zingiber officinale

Rhizome

Zingiberene (70%), curcumene

Curry blends, snacks, tea, desserts

Juniper berry

Juniperus communis

Dried berry

α‐and β‐pinene (80%)

Cheese, goose, pot roasts, pickled meat, seafoods

Kari leaf

Murraya koenigi

Herb: leaf (fresh or dried)

Cabinene (34%), α‐pinene (27%) and dipentene (16%)

Curry blends, chutney blends, fish curry blends

Lemongrass

Cymbopogon flexuosus

Herb: dried, fresh and frozen leaves

Citral (80–85%)

Soups, stews, curries, sauces, tea

Mace	Myristica...

Produkt-Details

• Erscheint lt. Verlag: 17.8.2020
• Reihe/Serie: IFST Advances in Food Science
• Reihe/Serie: IFST Advances in Food Science
• Reihe/Serie: IFST Advances in Food Science
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: analytical methodoligies • applications of polyphenols from herbs in dairy products • biotic and abitotic safety concerns • classical and novel processing techniques • environmentalists • Ernährungslehre • extraction techniques • Food Processing • Food Processing, Production & Manufacture • Food regulations • Food Science & Technology • food scientists • Functional Food • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Gesundheits- u. Sozialwesen • Gewürz • Gewürze • Health & Social Care • health benefits herbs and spices • herbs as antioxidants • Herstellung u. Verarbeitung von Lebensmitteln • Kräuter • Lebensmittelforschung u. -technologie • Non-thermal processing • Nutrition • physicochemical properties of herbs and spices • processing technologies of herbs and spices • purification and isolation techniques • quality drying herbs • research herbs, medicinal plants • thermal processing herbs • whole plant medicine synergy • Wiley IFST Advances in Food Science series
• ISBN-10: 1-119-03663-1 / 1119036631
• ISBN-13: 978-1-119-03663-0 / 9781119036630