functional foods, classification of herbs, nutritional value of herbs, healthy benefits of herbs, application in food.

1. WELCOME

2. Promising Herbal Dairy
Products
Speaker:
Kuldeep Kamble
M.Tech (Dairy Technology)

3.  Functional foods
 Herbs: Categories, Bioactives present etc.
 Phenolic compounds
 Antioxidant properties of phenols - Mechanisms
 Important considerations for incorporation into foods
 Herb and food interactions
 Applications into food products
 Conclusion

4.  Functional foods – provide health benefit beyond basic
nutrition
 Growing universal control over nutrition and personal
health- People prefer food with desired health benefits
 The world market for functional foods and drinks - estimated
to reach US$ 30 billion by 2015 - yearly growth potential -
10%
(Global Industry Analysts, 2014)

6. Top 10 health and wellness growth markets

7. Regulatory Bodies Governing Nutrition
Health Claims in various Countries around the World

8. Dairy products of other countries

9.  Herbs - long history of usage as natural remedies for curing
many health related complications
 Nature’s gift to mankind
 Use of herbs as a food source - History of Persia,
Mesopotamia, Greece, Rome, India and Arabian countries
 Example: Cheese, yoghurt, ghee etc.
 Herbs - culinary purposes

10.  Ayurveda - prescribed several ways in which the medicinal
benefits of herbs could be conveyed via certain foods as
carriers
 Considerable portion of today’s functional food market
consists of herbal supplemented functional foods
 Herbs - categorized based on their use and toxicity
 Food herbs: gentle in action, very low toxicity, no adverse
response
(Singh and Hussain, 2011)

11.  Utilized in substantial quantities over long periods
without any acute or chronic toxicity
 Medicine herbs: stronger acting, used as prescription
drug for specific medical conditions (with a medical
diagnosis)
 Used for a limited period of time, often cause adverse
reactions and in some cases, drug interactions
 Poisonous herbs: strong potential for both acute or
chronic toxicity
 Utilized strictly under supervisions of trained clinicians
(Winston 1992)

12.  Herbs harbor a wide variety of active phytochemicals:
 Flavonoids, terpenoids, lignans, polyphenols, carotenoids,
coumarins, saponins, plant sterols, uramins, phthalates,
alkaloids, anthraquinones, tannins and essential oils etc.
(Craig, 1999)

13. Bioactives present in some culinary herbs
Herb Bioactive components
Basil/
Tulsi
Eugenol, apigenin, limonene, ursolic acid, methyl cinnamate, 1,8-
cineole, α-terpinene, anthocyanins, β-sitosterol, carvacrol, cintronellol,
farnesol, geraniol, kaempherol, menthol, p-coumaric acid, quercetin,
rosmarinic acid, rutin, safrole, tannin, catechins
Coriander/
Dhaniya
Quercetin, caffeic acid, cineole, geraniol, borneol, 1,8-cineole, α-
terpinene, β-carotene, β-pinene, β-sitosterol, cinnamic acid, ferrulic
acid, γ-terpinene, kaempferol, limonene, myrcene, p-coumaric acid, p-
cymene, quercetin, rutin, vanillic acid
Rosemary/
Gulmehandi
Carnasol, carnosic acid, cineole, geraniol, α-pinene, β-carotene,
apigenin, limonene, naringin, luteolin, caffeic acid, rosmarinic acid,
rosmanol, vanillic acid
Dill/
Savaa/
Shatapushpa
Carvone, limonene, isorhamnetin, kaempferol, myricetin, quercetin,
catechins

14. Bioactives present in some culinary herbs
Herb Bioactive components
Oregano/
ajavāyana
kī pattī
Apigenin, luteolin, myricetin, quercetin, caffeic acid, p-coumaric
acid, rosmarinic acid, carvacrol, thymol
Parsley/
ajmoad
Apigenin, luteolin, kaempferol, myricetin, quercetin, caffeic acid
Thyme/
Banajwain
Thymol, carvacrol, cineole, α-pinene, apigenin, β-carotene,
eugenol, limonene, ursolic acid, luteolin, gallic acid, caffeic acid,
rosmarinic acid, carnosic acid, hispidulin, cismaritin
Marjoram/
murwa,
sathra
Eugenol, limonene, ursolic acid, 1,8-cineole, α-pinene, α-
terpinene, carvacrol, farnesol, geraniol, p-cymene, rosmarinic
acid, sterols, thymol, apigenin

15. Bioactive present in some culinary herbs
Herb Bioactive components
Lemongrass Farnesol, geraniol
Tarragon Luteolin, isorhamnetin, kaempferol, quercetin, caffeic acid
Licorice/
Jethimadh
Glycyrrhizin
Sage α-pinene, β-sitosterol, citral, farnesol, ferulic acid, gallic acid,
geraniol, limonene, cineole, perillyl alcohol, β-carotene,
catechin, apigenin, luteolin, saponin, ursolic acid, rosemarinic
acid, carnosic acid, vanillic acid, caffeic acid, thymol, eugenol

16. Addition of herbs into
Food products

17.  Ghee and butter
 Shelf-life extension
 Natural – consumer interest
 Synthetic antioxidants – BHT or BHA - not safe for human
consumption - suspected to have carcinogenic activity
Fat rich dairy products

18.  Sage (Salvia officinalis) and Rosemary (Rosmarinus
officinalis) extracts - most widely used
 Antioxidant activity - stronger than BHA or BHT
 Ghee - absorbs all the medicinal properties of the
herbs without losing its own attributes
 60 medicated ghee preparations - Ayurvedic literature
Fat rich dairy products
(Estévez et al., 2007)
(Pandya and Kanwajia, 2002)

19. A generalized method of preparation of
medicated Ghee is described in detail in
Sharangdhar samhita an ayurvedic text
(Adhvaryu,1994)

20. • Lassi - ready-to-serve - wide popularity in India - overseas
markets
• Lassi - characteristic sweet and slightly sour taste - used as a
carrier for herbal bioactives
• Aloe barbadensis Miller (Ghrit kumari) – for lassi and dahi
preparation
• Animal study - functional lassi – enhanced immunoprotective
effects
• Functional dahi - probiotic viability > 7 log cfu/ml during 12
days storage period
Dahi and Lassi
(Hussain et al., 2011)
(Pal et al., 2012)

21. • About 80% of chhana produced in Kolkata is converted
into sandesh
• Incorporation of herbs into highly demanded dairy
products will improve the health status of the consumers
• Turmeric (Curcuma longa L.), coriander (Coriandrum
sativum L.), curry leaf (Murraya koenigii L.), spinach
(Spinacia oleracea) and aonla (Emblica officinalis) - as a
paste – sandesh
• Compared with synthetic antioxidants TBHQ and BHA:
BHT (1:1) at 100 and 200 mg/kg levels
Sandesh
(Aneja et al., 2002)

22. • Semi-soft, sweetish-sour, whole milk product prepared from
lactic fermented curd
• Can easily harbor herbal extracts without undergoing significant
sensory changes
• Addition of 0.5% Ashwagandha powder to shrikhand -
improved the organoleptic quality - product was remained
acceptable up to 52 days at refrigerated temperatures
Shrikhand
(Landge et al., 2011)

23. Culinary herbs
Rosemary/
Gulmehandi
Basil/
Tulsi
Coriander/
Dhaniya
Dill/
Shatapushpa
Oregano/
ajavāyana kī pattī
Parsley/
ajmoad

24. Culinary herbs
Lemongrass
Tarragon Licorice/Jethimadh Sage
Thyme/
Banajwain
Marjoram/sathra

25. Simple
Phenol
Polyphenol

26.  Antioxidant
 Vasodilatory
 Anti-carcinogenic
 Anti-inflammatory
 Immune-stimulating
 Anti-allergic
 Anti-viral
 Estrogenic effects
 Inhibition activities against cyclooxygenase, lipoxygenase etc.
Properties of Phenols

27. Herbal material
Extraction
Filtration
Concentration
Drying
Milling, sieving and blending
Packing
Quality control
Method of extraction

28. Functional beverage
Milk
Heat treatment
Stirring
Standardization
Homogenization
curd
Inoculation with starter
culture
Cooling
Functional
beverage
Incubation
Herbal extract
Heat treatment
Cooling

29. Important considerations
Milk
Heat treatment
Effect on
bioactivity
Growth of
starter may
be affected Effect on
functionality
Herbal extract
Effect on
sensory,
physico-
chemical,
textural and
functional
properties of
final products
Starter
Herbal extract

30. Medicated Ghee: Vasa ghrit
Herb: Adhatoda vasica
Dose: 10 gms twice a day
Production method standardization
ASTHMA TREATMENT
(Ayu. Pharmacopoeia,1963)
(Prasher et al.,1999)

31. HPTLC studies revealed the presence of
Vasicinone an anti asthamine agent in Vasa
ghrit
Clinical studies showed marked improvement in
92.59% cases with in 21 days
30.16% reduction serum cholesterol level
(Prasher et al.,1999)

32. Medicated Ghee: Panchatikta ghrit
Herbs: Emblica officinalis, Terminalia bellinica, Terminalia
chebulla, Curcuma longa
Pharmaco-clinical studies showed that various therapeutic
aspects
PSORIASIS TREATMENT
(Kumar et al.,1999)

33. Medicated Ghee: Arjuna ghrit
Herb: Turminalia arjuna
Possible mechanisms: Antiatherogenic effect
Antioxidant effects of herb which contains a very high
amount of phenolic compounds and flavonoids
Heart care with medicated Ghee
(Zaveri,2001)

34. Medicated Ghee: Yastimadhu ghrit
Herb: Glycrrhizza glabra
Pharmacological study - Ghee @ 1.8gm/kg body wt in rats
produced marked effect in ulcer prevention
ULCER TREATMENT
(Joshi et al.,1998)

35. • Arjuna ghee - Terminalia arjuna
• Beneficial effects against cardiovascular diseases and stability
to oxidative deterioration
• Herbal Ghee - Satavari herb – alcoholic and aqueous extracts -
increased oxidative stability
Daily diet
(Rajanikant and Patil, 2005)
(Pawar et al. (2012)

36. • Enhanced shelf life
• Coriander - increased the shelf-life of sandesh up to 8 days at
(30±1°C) and 30 days at (7±1°C)
(Bandyopadhyay et al., 2007)

37. • Most of the Indian traditional dairy products - high amount
moisture content - favour the growth of microorganisms leading
to their spoilage
• Phenolic compounds of herbs are a good alternative for the
synthetic antimicrobial agents used in food industry
• Ferulic acid, tea catechins, oleuropein, ellagic acid and p-
coumaric acid - inhibit the growth of pathogenic bacteria -
Salmonella enteritidis, Staphylococcus aureus, Listeria
monocytogenes and fungi
Other possible uses
(Schaller et al., 2000)

38. • Oleuropein derived from Olive tree has been reported to
markedly inhibit the production of Aflatoxins
• Oleuropein could be advantageous in products like chhana and
paneer where the growth of moulds leading to mycotoxins
production may present health risk
(Bullerman and Gourma, 1987)
(Jarvis, 1983)
Cont….

39. • Phenolic compounds interact with proline rich proteins
(caseins) through hydrophobic and hydrogen bonding
• Flexible secondary structure and the greater extent of hydrogen
bonding exhibited by proline-rich proteins
• Under specific conditions covalent linkage is possible
• Interaction of polyphenols with food proteins may have
implications in terms of their bioavailability and antioxidant
capacity
• Addition of milk to tea - affect the intake of flavonoids from
tea, prevent the vascular protective effects of tea in human
Interaction of herbal and food ingredients

40. • Coloured tea polyphenols interact mainly with the α-casein and
the β-casein of the milk to form soluble casein-polyphenol
complexes
• In the absence of the casein, both α-lactalbumin and β-
lactoglobulin interact with the coloured tea polyphenols,
forming either soluble or insoluble protein-polyphenol
complexes
• Biological value of casein was reduced by incubation with
chlorogenic acid
• There was reduction in the availability of amino acids namely
lysine (35%), tryptophan (58%), tyrosine (14%), histidine
(24%) and methionine (24%)
• When solutions containing phenolic compounds and casein
were aerated at 80°C for 10 h, browning occurs

41. • Catechin increased the volume and improved the stability of β-LG
foams by forming hydrophobic and hydrogen bonds between
proteins absorbed at the interface
• Green tea extracts increased the heat stability and rennet
coagulation time of milk
• Aloe vera extract (added at a level of 0.4% w/v to skim milk and
0.8% w/v to concentrated milk) increased heat stability of skim
milk (at 140°C) and concentrated milk (at 120°C) and retarded
rennet coagulation
• The stabilising effect of phenolic compounds could be due to their
ability to get thermally oxidised to quinones, which are extremely
electrophilic and interact with nucleophilic amino acid residues,
e.g., lysine and cysteine, to maintain micellar integrity, which is
compromised on heating

42. • Addition of milk and sugar enhances and stabilizes the
antioxidant effect of black tea.
• This has been attributed to the possible non-covalent
interactions between tea polyphenols and polar milk proteins
• Polyphenols have been reported to increase the stability of
casein micelles to oxidative degradation and foaming
• β-LG might protect the flavonoids and alkaloids in food
exposed to high pH during food processing
• β-LG might increase solubility of phenolics and in this way
enhance their bioavailability

43. • Herbs – harbor functional components - nature’s gift
• Research - functionality of herbal components, toxicology and their
use in food products has been the matter of interest
• However - concentration and type - certain undesirable effects on
their sensory, physico-chemical and textural properties which in turn
could affect their overall acceptability
• Herbal ghee being marketed is mostly sold as medicine - associated
with typical flavour, bitter or pungent taste and a dark colour
Conclusion

44. • Therapeutic preparations - not acceptable for routine use
• Technological modifications/alterations so that the sensory
quality of the final product remains unaltered
• Very limited information - interactions of herbal and food
constituents on human health have to be studied thoroughly
• More research - effect of processing conditions on the
bioavailability of functional components in the herbs
Cont….