Spices sensory and functional aspects in food processing
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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
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
- 4. Spice Market Shares in Turkey
- 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.
- 8. Basic Uses of spices Adapted from Ravindran et al., (2002) Flavoring Cinnamon, Allspice, Dill, Mint, Cumin, Marjoram, Basil, Anise, Mace, Nutmeg, Fennel, Sesame, Vanilla, Fenugreek, Cardamom, Celery Deodorizing Garlic, Savory, Bay leaves, Clove, Leek, Thyme, Rosemary, Caraway, Oregano, Onion, Coriander Odors masking Pungency Garlic, Bay leaves, Clove, Leek, Thyme, Rosemary, Caraway, Oregano, Onion, Coriander, Mustard, Ginger, Red pepper, Pepper Colouring Paprika, Turmeric, Saffron
- 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.
- 10. Essential oils
- 11. Hot and spicy taste
- 12. Classification of sensory characteristics Adapted from Farrel, (1985) Flavor Spices Alliaceous Onion, Garlic Bitter Celery seed, Curry powder, Fenugreek, Mace, Marjoram, Nutmeg, Oregano, Turmeric Fragrant Basil Herbaceous Dill weed, Rosemary, Saffron, Thyme Pungent and hot Capsicum, Ginger , Mustard, Black and White Pepper Pungent and sweet Cassia, Cloves ,Cinnamon
- 13. Sweet Anise, Cardamom, Fenugreek Sulfurous Garlic, Onion Warm,fruity Anise, Bay leaf, Caraway, Cardamom, Cumin, and camphrous Fennel, Rosemary Warm, fragrant Basil, Oregano, Peppermint , Spearmint and cooling Warm, spicy, Allspice, Basil, Caraway, Cardamom, Cassia, and very Chilli powder, Cinnamon, Cloves, Coriander, aromatic Curry powder, Dill weed, Ginger, Mace, Nutmeg ,Thyme, Saffron Woody Cassia, Cinnamon, Cloves
- 14. Flavouring Compounds in Spices All Spice Eugenol Aniseed Anethol Asafoetida Mixed Alkyl Disulphides Bay Leaf Linalool, Methyl cinnamate Cardamom Cineol, Borneol, Camphor Clove Eugenol Cumin Cinnamaldehyde Garlic Diallyl disulphides Peppermint Menthol 14
- 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
- 19. Spice form Adapted from Raghavan (2007)
- 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
- 23. Black Enterococcus faecalis, Clostridia spp pepper 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 vulgaris Fennel Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium Turmeric Bacillus cereus, Staphylococcus aureus, Escherichia coli, Lactobacillus plantarum Coriander Enterococcus faecalis, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Candida albicans, Aspergillus niger
- 24. Antimicrobial function Adapted from Kenjii and Mitsuo (2008)
- 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
- 28. Antioxidants in Spices Source: Spices Board Of India 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 Summer Rosmarinic acid, carnosol, carvacrol, thymol savory
- 29. Medicinal Properties Spice Medicinal properties Basil Anti-helminthic, antipyretic, carminative, diuretic Coriander Carminative, tonic, analgesic, antinflammatory Fennel Stimulant, carminative, stomachic Mint Stimulant, stomachic, carminative, antiseptic Oregano Stimulant, carminative, stomachic, diuretic Thyme Carminative, anti-helminthic, stomachic, tonic
- 30. Medicinal properties Adapted from Mazza et al. (2010)
- 31. Emerging global spices Adapted from Raghavan (2007)
- 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.
- 37. Selected samples CLOCKWISE Rhus coriaria: Sumak Ocimum basilicum: Reyhan Thymbra spicata: Zaater Mentha spicata: Nane Origanum vulgare: Kekik
- 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
- 43. Results Kekik
- 44. Results Zaater
- 45. Results Sumak
- 46. Results Nane
- 47. Results Reyhan
- 48. Results Mixture
- 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
- 50. Inhibition zone (clear zone diameter – tablet diameter) mm Staphylococcus aureus Escherichia coli Control + + Mixture A1 10 4 A2 12 6 Ocimum basilicum R1 10 8 R2 8 10 Thymbra spicata Z1 30 16 Z2 20 13 Mentha spicata N1 13 11 N2 13 11 Rhus coriaria S1 18 15 S2 20 18 Origanum vulgare K1 28 36 K2 28 35
- 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?
- 53. Thank you for your time!