This document provides information about various spices including their definitions, common types, sensory and functional properties, nutritional value, medicinal uses, and safety. Some key points:
- Spices are defined as aromatic vegetables used primarily for flavoring rather than nutrition. Common spices discussed include cumin, coriander, cinnamon, cloves, garlic, ginger, and turmeric.
- Spices enhance flavors through volatile aroma compounds and nonvolatile taste compounds. Many have antioxidant and antimicrobial properties that can preserve foods.
- Nutritionally, spices contain antioxidants like flavonoids and polyphenols. Some have significant medicinal properties like anti-inflammatory and analgesic effects.
- The document outlines a
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
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How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
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New Delhi-110007, India.
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Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
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Niir Project Consultancy Services
An ISO 9001:2015 Company
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New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
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Website: www.entrepreneurindia.co , www.niir.org
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Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
This presentation outlines the historical, influences that came to shape our modern idea of cuisine along with the science that is helping us to understand how our sense of taste works.
You have watched 9 natural healing herbs and spices recipes and uses. Discover 11 more helpful herbs and spices of this type at: http://vkool.com/healing-herbs-and-spices/
1. Cayenne
Cayenne is one of the most effective natural healing herbs and spices. Capsaicin in cayenne, a compound that makes the fiery flavor of cayenne, is a natural pain reliever. This is an active ingredient in many over-the-counter drugs, creams, and ointments. Capsaicin deactivates the neurotransmitter linked to inflammation.
2. Cinnamon
Cinnamon is one of the most effective natural healing herbs and spices. It helps boost blood sugar control in diabetes sufferers. Some natural compounds in this tree can improve insulin functions, and decrease blood sugar.
3. Cloves
This is one of the useful natural healing herbs and spices. Cloves are a spice in India. They include eugenol, an anti-inflammatory chemical. This component helps inhibit inflammation development. Cloves also contain antioxidant properties. These properties can prevent heart diseases and cancer, as well as, alleviate your bone damage caused by arthritis.
4. Coriander
Coriander seeds are normally used as a digestive aid. This herb is beneficial for people who suffer from irritable bowel syndrome as it can calm their intestinal spasms, the cause of diarrhea.
5. Garlic
Garlic is one of the best natural healing herbs and spices in this world. It could help decrease the risk of heart diseases. By reducing cholesterol levels and working as an antioxidant, this spice could help you stay away from cancer, which are stomach and colorectal cancer.
6. Ginger
Ginger is also considered a digestive aid. You can use this spice to combat inflammation. Many studies point out that ginger can relieve pain and swelling in arthritis sufferers. Ginger could fight against migraines and inhibit inflammatory component called prostaglandins.
7. Mustard
Mustard seeds are made from the seeds of cabbage family, so it includes components that can prevent cancer cells from developing.
In addition, mustard can melt out congestion as it packs heat. It can deplete nerve cells of component P, a chemical that sends pain signals to your brain.
8. Nutmeg
Nutmeg contains eugenol, a component that positively impacts on your heart.
Nutmeg and mace include strong antibacterial properties that can eliminate bacteria in your mouth, and prevent cavities. Myristicin in nutmeg can resist an enzyme in your brain from stimulating Alzheimer’s disease.
9. Fennel Seed
Fennel seed can help relieve menstrual cramps. Fennel is a herb and a spice. Fennel seeds contain phytochemicals which can help decrease menstrual cramps and calm colic babies.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
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Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
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Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Natural allergens,photosensitizing agents and fungal toxinPratik Rahate
It is very helpful ppt for B.pharma students.
In this contain information about natural allergens,photosensitizing agents and fungal toxins which are useful in pharmacognosy.
We, at “Gatistavam Exports” do not believe in compromising with the quality of our products for profits. We have started manufacturing of Indian Spices and Peanuts under the banner of “Gatistavam group” We make sure that the spices and herbs made in our industry matches International Standard and are processed using the best quality spices and herbs. The quality of our Product can be trusted, since we manufacture our products under strict quality control measures. We ensure our consumers to provide best product with most competitive rates.
Ingress Exports to promote green earth products to remove plastics and reduce CO2 emission . This is the first step towards Green Earth cleansing process.
Organic Spices add a whole new flavor to your dishes. Fresh grains perfectly grounded masalas, Terra Greens's collection of Indian spices speaks it all.
Spices sensory and functional aspects in food processing
1. SPICES
Sensory and functional aspects
in food processing
Gioacchino dell'AQUILA
Food Engineering MSc
İstanbul Aydın Üniversitesi
2. What are spices?
FOOD AND DRUG ADMINISTRATION
Any aromatic vegetable in whole, broken or ground form
whose significant function in food is seasoning rather
than nutritional
INTERNATIONAL ORGANISATION FOR STANDARDISATION
The term spices and condiments refers to natural plant
or vegetable product or mixtures that are used to
impart flavor, aroma and pungency to the food
3. Common used spices
Ajowan Asafoetida Basil Bayleaf
Cassia Celery Cinnamon Clove
Coriander Cumin Fenugreek Garlic
Ginger Mustard Mint Oregano
Pepper Poppy Rosemary Sumak
Tamarind Thyme Turmeric Vanilla
6. Definition of drug
Adapted from Vaidya et al., (2008)
Botanical name Spice Drug
Cinnamomum aromaticum Cinnamon Bark
Myristica fragrans Mace Aril
Myristica fragrans Nutmeg Endosperm
Eugenia caryophyllata Cloves Flower bud
Curcuma longa Turmeric Root
Zingiber officinale Ginger Rhizome
Laurus nobilis Bayleaf Leaves
7. Properties
*Flavoring agents in meals, curries, bakery,
pickles, processed meats, beverages, liquors.
*Enhance or vary the flavors of foods.
*Possess antioxidant and antimicrobial properties
preventing food spoilage
*Used as preservatives in pickle and chutney.
*Possess important nutritional and medicinal
properties.
9. Sensory aspects
*Flavor is combination of
taste, aroma and texture
derived from an overall
combination of volatile
components (aroma) and
nonvolatile components
(taste) in a spice.
15. Chemistry of flavour
*Sweetness: Esters, sugars.
*Saltiness: Cations, chlorides and citrates.
*Astringency: Phenols and tannins.
*Bitterness: Alkaloids (caffeine and glycosides).
*Pungency: Thio-esters and iso-thiocyanates.
*Aromatic freshness: (floral, earthy or spicy)
-Terpenes.
15
16. *<Compounds with benzene structure – floral,
creamy, sweet notes>
*<Sulphur and nitrogen compounds give
characteristic notes to onion, garlic, mustard,
citrus and floral oils>
*<Alcohols, esters and aldehydes are the
major contributors of aromatic sensations>
16
17. Colour Components
Source Agriculture Research Institute, United States Department Agriculture
Pigment Tint Spice
β- Carotene Reddish Orange Red pepper, mustard, paprika, saffron
Cryptoxanthin Red Paprika, red pepper
Lutein Dark red Paprika
Zeaxanthin Yellow Paprika
Capsanthin Dark red Paprika, red pepper
Crocetin Dark red Saffron
Crocin Yellowish orange Saffron
Flavonoids Yellow Ginger
Curcumin Orange- yellow Turmeric
Chlorophyll Green Coriander, Bay leaf
18. Nutritional facts
Source National Institute of Nutrition, ICMR, India
Spice 100 g /KCal Spice 100 g /KCal
Asafoetida 297 Mint 48
Cardamom 229 Mustard 541
Coriander Seed 288 Nutmeg Fruit 472
Cumin Seeds 356 Nutmeg Rind 52
Garlic (Dry) 145 Bishops weed 363
Ginger (Fresh) 67 Parsley 87
Poppy Seeds 408 Turmeric 349
20. Antimicrobial Components
Sulphur compounds
Sulphides and thiols in Aliaceae family.
Terpene and derivatives:
a. Mono (Di, tri) terpenes- mint.
b. Sesquiterpenes - cinnamon, ginger.
Phenols
Wide spread as natural antimicrobials
Glycosides
Made up of a sugar molecule and a non
sugar part called aglycon – mustard oil.
20
21. Antimicrobial activity depends
► Kind of spice.
► Composition and concentration of spice.
► Microbial species and its occurrence level.
► Substrate composition.
► Processing conditions and storage.
22. Antimicrobial function
Adapted from Saha et al., (2007)
Spice Microorganisms inhibited
Cinnamon Aspergillus flavus, E. coli, Staphylococcus aureus
Cloves mycotoxinogenic Aspergillus flavus, Camplyobacter jejuni,
E. coli, Penicillium, Fusarium
Mustard mycotoxinogenic Aspergillus flavus
Oregano A. flavus, Salmonella spp., Vibrio parahaemolyticus,
Listeria monocytogenes
Thyme Vibrio parahaemolyticus
22
Rosemary Staphylococcus aureus, Bacillus cereus
25. Antimicrobial function
Adapted from Saha et al., (2007)
Spices Antimicrobial agent Effect
Mustard Allyl and related isothiocyanates Strong
Clove Eugenol Strong
Cinnamon Eugenol, cinnamic aldehyde Strong
Oregano,Thyme Terpenes, carvacol, p-cymene, thymol Medium
and Savory
Basil Methyl chavicol, linalool Medium
Cumin Limonene Medium
26. Antioxidant capacity of spices
* Antioxidant properties mainly due to flavanoids,
terpenoids, lignans and polyphenols.
* Cinnamon, Turmeric, Black Pepper, Garlic, Ginger and
Onions exhibit antioxidant properties.
* Spices such as Rosemary, Thyme, Marjoram, Clove and
Ginger attribute their antioxidant activity to phenolic
compounds.
* Rosemary extract is commonly added to meat and meat
products, dressings, and fats and oils (Craig, 2009).
27. Antioxidant mechanisms
The initiation of free radical formation can be delayed by the use of metal chelating agents, singlet
oxygen inhibitors and peroxide stabilizers.
The propagation of free radical chain reaction can be minimized by the donation of hydrogen from
the antioxidants and the metal chelating agents.
Free radical scavenging (donate H)
Quenching oxygen singlet (Carotenoids)
Transition metal chelation (Ascorbic acid)
Antioxidant complexing with radical molecule
32. Safety in Use of Spices
► Gaining popularity as bio-preservatives.
► GRAS (Generally Regarded As Safe).
► Natural and consumer friendly.
► Very small amount of extract is effective.
► Provides adequate shelf life and convenience.
► Sensory aspects of food are retained.
33. Conclusion
*Limits use of doubtful safety artificial preservatives
(anti-microbial and anti-oxidants)
*Prevents addition of artificial colorants.
*Food professionals always search for “new” spices
*Growing demand for ethnic and crosscultural cuisines
*Consumers seeking fresh and preservatives free food
*Green consumerism, ecofriendly lifestyles
34. Case Study
Investigation of
Antimicrobial & Antioxidant Activities
of Turkish Traditional Spices
MSc Candidate: Gioacchino dell'AQUILA
Thesis Advisor: Yrd. Doc. Duygu ALTIOK
35. Objectives
*Evaluate the efficacy of spices as biopreservatives
*Investigate the potential synergistic effect of fitocomplex
*Establish investigation protocol for raw spice material
*Determine the antimicrobial activity
*Quantify the antioxidant activity
*Design a self preserving, nutraceutic salad dressing
36. Designing new food spice
Examine the efficiency and functionality of spices.
Need to study toxicology and safety .
Interactions with food components.
Mechanisms of action against microorganisms.
Influence on nutritional and sensory qualities.
Method of applications in marketable food.
Extraction, isolation, and economic production.
38. Materials
Spice samples
Collected from Konya organic farmer's market in October 2012
Botanical identification in Eskisehir University
Preparation
*cleaning from foreign bodies
*separately grounded
*stored in dark glass jars
Ideal spice blend preparation
2 gr of each spice where mixed in a mortar
Tabletting
0.25 g of spice to obtain round tablet (12 mm ∅, 1,5 mm h)
39. Materials
Nutrient agar (Merck, 1.05450.0500) Solubility 20 g in 1 L of distilled water.
For our purpose we placed a Schott bottle on a magnetic stirring plate
and completely dissolved the agar. The bottle has been closed with
screw cap. It needs to be loosen to avoid blasting during sterilization.
Nutrient broth (Merck, 1.05443.0500) Solubility of 8 g in 1 L distilled water.
We prepared a nutrient solution to refresh the laboratory microbial
stock will be used in this experiment. Placing a becker on a magnetic
stirring plate we dissolved the weighted amount of nutrient broth in
distilled water. After the solution is clear with no residues we placed
8 ml in tubes closing them with cotton caps. Test tubes had been
sterilised.
40. Methods
Preliminar operations:
*Sterilization by autoclave of Agar and Nutrient solution
*Sterilization by UV irradiation of Spice Tablets (30 min)
*Sterilization of equipment needed
*Activation of culture media ( E. coli; S. aureus ) and incubation
*Preparation of sterile Petri dishes (25 ml agar)
*Cleaning surfaces and operator hands with 70% ETOh
*Performing in sterile conditions by Bunsen flame
41. Methods
*Agar disc diffusion method_
Evaluation of the susceptibility of a known microorganism
against an antimicrobial compound by measuring the
diameter of inhibition zone created after incubation .
*Trolox Equivalent Antioxidant Capacity_
Spectrophotometric method for assessing the Trolox (Vit E water
soluble analog) equivalent antioxidant activity. It's based on
the evaluation of absorbance decrease at 734 nm in presence
of antioxidant in the sample.
42. Agar disc diffusion method
*100 μL of Microorganism culture is
inoculated and swabbed to cover all the agar
surface
*Always ensuring sterility each tablet is
placed in the middle of Petri dishes
*All test were performed in duplicate for each
microorganism
*Petri dishes were incubated for 24 h at
37.5°C before reading results
49. Results
Mixture
The experiment had the same results on
the spice mixture.
Presence of colonies might be related to:
Different composition on fito-complex.
Insufficient antimicrobial
concentration
Contamination of stock culture
Contamination during performing
Presence of resistant colonies
51. Discussion of preliminar results
*All the sample were active against E. coli and S. aureus
*Zateer, Kekik and Sumak were the most active
*Wider Inhibition Zones populated by colonies would be
absent increasing the concentration
*In mixture consider eventual synergistic or antisynergistic
effect between different spices compounds
*Two different inhibition zones shows that more than one
compounds are charged of antimicrobial activity
*Qualitative studies on the samples would clarify which
components are responsible for the antimicrobial activity
52. Is then worthy to investigate in more
effective and efficient food preserving
techniques in terms of spices as
biopreservatives?