Herbs, Spices and Medicinal Plants

Processing, Health Benefits and Safety

Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai, Mohammad B. Hossain, Nigel P. Brunton, Dilip K. Rai

• Éditeur: Wiley-Blackwell
• Année: 2020
• ISBN:
  9781119036630
• Édition: 1
• Sujet: Tecnologia e ingegneria
• Sous-sujet: Scienze dell'alimentazione

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.

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 acet...