Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation

Numerous advantages of turmeric oleoresins over ground turmeric are offset by their sensitivity to light, heat, oxygen and alkaline conditions. This can be overcome by microencapsulation. The present work evaluates the efficacy of pullulan to achieve a stable emulsion of turmeric oleoresin and its subsequent microencapsulation. Different ratios of gum arabic and maltodextrin (100:0–0:100) were used to evaluate the appropriate wall material for encapsulation of turmeric oleoresin by spray drying. The emulsions were prepared at 10% loading of turmeric oleoresin, and evaluated for emulsion stability index, particle size and viscosity. The microcapsules prepared by spray drying of these emulsions were evaluated for encapsulation efficiency, encapsulation yield, and stability of volatiles, non-volatiles and total curcumin for six weeks. The efficacy of pullulan was seen from emulsion characteristics, encapsulation efficiency and yield, and t_1/2, the time required for a constituent to reduce to 50% of its initial value.     

黑毛豆仁气流膨化干燥工艺优化

为优化气流膨化干燥黑毛豆仁的工艺,采用三因子二次正交旋转组合设计,分析了预干燥后水分含量、膨化温度和抽空干燥时间对产品的水分含量、硬度、脆度和a~*值的影响,并进行响应曲面分析。结果表明:预干燥后水分含量、膨化温度、抽空干燥时间对膨化黑毛豆仁的各指标影响显著,黑毛豆仁气流膨化的最佳工艺为:预干燥后水分含量30.75%,膨化温度100℃,抽空干燥时间98min。      

Spices as influencers of body metabolism: an overview of three decades of research

The safety of the consumption of spices – turmeric, red pepper and black pepper and their respective active principles was established in animal studies by observing the influence on growth, organ weights, nitrogen balance and blood constituents upon feeding at levels close to human intake as well as upto 100-times the normal human intake. Exhaustive animal studies documented the beneficial influence of turmeric/curcumin, red pepper/capsaicin, and garlic on lipid metabolism, especially anti-hypercholesterolemic effect of the three spices and anti-lithogenic effect of curcumin and capsaicin. The anti-diabetic effects of turmeric/curcumin, onion and cumin seeds were also evidenced with particular ameliorative influence of curcumin and onion on diabetic nephropathy. The antioxidant effects of curcumin (of turmeric), capsaicin (of red pepper) and eugenol (of clove) were evidenced both in in vitro and in vivo systems and the consequential health beneficial anti-inflammatory influence in experimentally induced arthritis was documented. The mechanism of digestive stimulant action of common spices examined in experimental animals revealed to be mediated through phenomenal stimulation of bile secretion with an enhanced bile acid concentration (ingredients essential for fat digestion and absorption) and an appropriate stimulation of the activities of digestive enzymes of pancreas and small intestine. The protective influence of hypolipidemic spices – curcumin, capsaicin and garlic on the altered fluidity of erythrocytes under hypercholesterolemic situation was evidenced in experimental animal models. Antioxidant spices were also shown to greatly reduce LDL-oxidation and also modulate the synthesis of prostaglandins and leukotrienes. Several spices or their extracts were also found to beneficially inhibit platelet aggregation. All these observations strongly indicate that many spices and their active principles are excellent nutraceuticals.     

Bacterial spores in spices and dried herbs: The risks for processed food

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.     

Spices as Beneficial Hypolipidemic Food Adjuncts: A Review

Abstract

The spices fenugreek, garlic, ginger, onion, red pepper, and turmeric are effective as hypocholesterolemics under conditions of experimentally induced hypercholesterolemia and hyperlipidemia. Furthermore, fenugreek is effective in human diabetics, whereas garlic and onion are effective in humans with induced lipemia. Capsaicin and curcumin, the active principles of red pepper and turmeric, respectively, are also documented to be efficacious even at doses comparable to calculated human intake. Capsaicin, curcumin, fenugreek, ginger, and onion are understood to cause an enhanced biliary secretion of bile acids also. Considerable human experimentation has been done with garlic and onion, but similar evaluation of the four other spices needs to be done. Limited information is also available on the hypolipidemic influence of spice combinations. Among these six spices, beneficial effects on lipid metabolism would probably be in the order: garlic?>?onion?>?red pepper/capsaicin?>?turmeric/curcumin?>?fenugreek?>?ginger. The mechanisms underlying the hypocholesterolemic and hypotriglyceridemic influence of these spices have also been fairly well understood.     

Ginger — chemistry,technology, and quality evaluation: Part 2

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC‐finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of the components stimulating flavor, structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.     

Ginger-chemistry, technology, and quality evaluation: part 2

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of components stimulating flavor; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.     

四种干燥方式云南白茶的香气组分分析

为研究四种干燥方式对云南白茶香气品质影响,采用顶空固相微萃取-气相色谱-质谱联用技术（Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS）,结合相对香气活度值（relative odor activity value,ROAV）法分析阴干、阴晒结合、晒干、烘干云南白茶的挥发性成分。结果表明:共检测出91种有效香气成分,以醇类、烯烃类挥发性成分种类为主,芳樟醇、β-蒎烯、水杨酸甲酯、苯乙醇、α-石竹烯、苯乙醛相对含量较高,不同干燥方式下茶香螺烷、反式青叶醇、己醇、2,2,3-三甲基-环丁酮、1-辛烯-3-醇、3,5-辛二烯-2-酮、苯甲酸甲酯、（E）-2-辛烯醇、苯甲醇的相对含量存在明显差异。ROAV法分析结果显示:云南白茶的主要香气贡献挥发性成分有6种,分别是2-庚醇、1-辛烯-3-醇、芳樟醇、香叶醇、苯乙醛、β-蒎烯。综合评价结果可知:不同干燥方式影响云南白茶香气类型和品质,阴干白茶清香带毫香,加工时间较长。晒干与晒阴结合干燥白茶带有日晒味。烘干白茶显花香,加工周期较短且不易受环境影响。     

腌腊鱼传统日晒干制过程中品质变化与香气形成

以腌制后的草鱼为研究对象,基于菌落总数、挥发性盐基氮含量、酸价（acid value,AV）、过氧化值（peroxide value,POV）、硫代巴比妥酸（thiobarbituric acid,TBA）值、色差、质构、脂肪酸组成、挥发性风味物质等指标,研究了腌腊鱼传统日晒干制过程中品质变化与香气形成规律。结果显示,菌落总数和挥发性盐基氮含量均随着日晒时间的延长而升高,日晒4?d时两者均达最大值,分别为4.73（lg（CFU/g））和28.39?mg/100?g,说明产品安全性好。随着日晒时间的延长,AV和TBA值不断增加,而POV呈先上升后下降趋势。色差和质构结果表明,日晒过程中腌腊鱼色泽不断变暗,逐步发红和变黄,同时硬度和咀嚼性上升,形成成品特有的“干香”风味。日晒4?d后,腌腊鱼不同脂质成分中多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）相对含量均明显下降,且下降趋势排序为：游离PUFA＞磷脂PUFA＞甘油三酯PUFA。本研究共从腌腊鱼样品中检出了七大类70?种挥发物,筛选确定了己醛等14?种气味活性物质。日晒结束后,腌腊鱼成品中挥发物气味活性值总和从156.67升高至252.88,表明日晒加工对传统腌腊鱼制品的香气形成十分关键。本研究结果可为传统腌腊鱼加工企业完善生产工艺提供理论参考。     

Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods

This study reports the effect of different extraction and drying techniques in the recovery of curcumin, where the impact of the pre-treatment step on turmeric rhizome using high-pressure homogenization (HPH) was evaluated. Soxhlet extraction (SE) and ultrasound-assisted extraction (UAE) followed by drying (oven drying, vacuum drying, and freeze drying) were applied to HPH-treated and control (non-HPH) samples. The HPH treatment condition of 100 MPa for 10 cycles demonstrated the lowest particle sizes in the turmeric suspensions and the highest curcumin content in the aqueous supernatant. It was also found that HPH treatment increased the release of curcumin from the freeze-dried turmeric extracts obtained from SE (+76.2%) and UAE (+57.5%). Besides, freeze drying was the best drying method demonstrating higher antioxidant activity of extracts than other thermal drying methods. The total phenolic content was increased by about 65.5% upon HPH treatment on turmeric extract obtained from UAE followed by vacuum drying.     

Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

Considerable amounts of β-carotene were lost during the two domestic methods of cooking commonly used, namely, pressure cooking and open pan boiling, the loss ranging from 27 to 71% during pressure cooking and 16–67% during boiling for the four vegetables examined in this study. Pressure cooking of green leafy vegetables resulted in a greater retention of this provitamin. In the presence of red gram dhal, which is a common ingredient in the diet, there was an underestimation of β-carotene due to poor extractability. Inclusion of acidulants—tamarind and citric acid-along with these vegetables brought about some changes in the level of retention of β-carotene. The antioxidant spice turmeric generally improved the retention of β-carotene in all four vegetables studied. Onion also had a similar effect. The combinations of acidulants and antioxidant spices also improved the retention of β-carotene during cooking. This effect seemed to be additive in the case of processing of amaranth by boiling.     

微波生产低油马铃薯片的工艺条件的探讨

通过单因素试验,对利用微波生产低油马铃薯片工艺中影响产品脆度、色泽和含油量的一些因素进行了探讨。结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;干燥前食盐水溶液浸泡处理(1.5%～2.0%食盐水溶液浸泡5min)和涂油前用豆奶粉裹衣处理,均能降低产品的含油量,提高马铃薯片的脆度;同时,适量的豆奶粉裹衣处理,能赋予产品良好的色泽,豆奶粉的用量6%比较适宜;冷冻处理能加深产品的色泽,但是对产品的脆度和含油量的影响不大。     

Effect of different drying methods on the essential oil yield,composition and antioxidant activity of <Emphasis Type="Italic">Origanum vulgare</Emphasis> L. and <Emphasis Type="Italic">Origanum onites</Emphasis> L.

Origanum onites and Origanum vulgare are important medicinal plants because of their flavoring, therapeutic, and preservative properties. Drying methods are important for obtaining high quality essential oil from spices. In this study, the effects of different drying processes on the essential oil yield, composition, and antiradical activity were evaluated. Plants were dried under sun light, in a ventilated shady place and in laboratory-type oven, and the oils were extracted with Clevenger type apparatus. Carvacrol and thymol were the major compounds in the essential oils of O. vulgare and O. onites, respectively. The highest oil yield and the highest antioxidant activity values were obtained from shade dried Origanum species followed by oven dried plants. The lowest essential oil yield and the lowest antioxidant activity for O. vulgare were found in fresh plants. The lowest essential oil yield, and the lowest antioxidant activity for O. onites belonged to sun dried plants. It could be concluded that essential oil yield, oil composition and antioxidant activity of both plants were greatly affected by the drying method.     

不同干燥方式对山桐子油理化性质、脂肪酸组成及微量营养成分含量的影响

通过测定山桐子果含水率、含油率以及山桐子油酸价、过氧化值、皂化值、脂肪酸组成、维生素E、总酚、角鲨烯和β-谷甾醇,研究了阴干、晒干和烘干3种不同干燥方式对山桐子油理化性质、脂肪酸组成和微量营养成分含量的影响,并采用主成分分析综合评价3种油的品质。结果表明:山桐子油酸价和皂化值由高到低的干燥方式依次为阴干>晒干>烘干;山桐子油过氧化值和β-谷甾醇含量由高到低的干燥方式依次为晒干>烘干>阴干;山桐子油角鲨烯含量由高到低的干燥方式依次为烘干>阴干>晒干;VE含量由高到低的干燥方式依次为晒干>烘干≈阴干;总酚含量3种干燥方式没有显著差异。综合比较,晒干得到的山桐子油的理化性质较好,微量营养成分损失最小。     

基于HS-GC-IMS法研究干燥方式对黑毛茶挥发性风味物质的影响

采用顶空-气相色谱-离子迁移谱（headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS）技术对经烘干干燥和晒干干燥2种干燥方式处理的黑毛茶进行挥发性风味物质分析。结果表明,这2种干燥方式获得的黑毛茶中共鉴定出挥发性风味物质65种,其中醛类23种、酯类13种、醇类11种、酮类10种、杂氧化合物3种、碳氢化合物2种、吡嗪类2种、酸类1种。HS-GC-IMS指纹图谱直观地显示出烘干和晒干黑毛茶样品的挥发性风味物质差异。相似度和主成分分析显示每组样品都有其特异性风味物质,晒干黑毛茶会释放出更多特征挥发性物质,且两种干燥方式黑毛茶间相似度较低,不同干燥方式的黑毛茶能够明显区分。该研究为黑毛茶的加工及风味品质调控提供理论依据。     

Anti-cholelithogenic potential of dietary spices and their bioactives

Dietary hypocholesterolemic spices—curcumin (active compound of turmeric (Curcuma longa)) and capsaicin (active compound of red pepper (Capsicum annuum)), the active principles of spices—turmeric (Curcuma longa) and red pepper (Capsicum annuum), fenugreek (Trigonella foenum-graecum) seeds, garlic (Allium sativum), and onion (Allium cepa) are documented to have anti-cholelithogenic property in animal model. These spices prevent the induction of cholesterol gallstones by lithogenic high cholesterol diet and also regress the pre-established cholesterol gallstones, by virtue of their hypolipidemic potential. The antilithogenic influence of these spices is primarily attributable to their hypocholesterolemic effect. Increased cholesterol saturation index, cholesterol:phospholipid ratio and cholesterol:bile acid ratio in the bile caused by the lithogenic diet was countered by these spices. The antilithogenicity of these hypocholesterolemic spices was considered to be due also to their influence on biliary proteins that have pro-nucleating activity and anti-nucleating activity. Investigations on the involvement of biliary proteins in cholesterol crystal nucleation revealed that in an in vitro bile model, low molecular weight biliary proteins of the lithogenic diet fed animals have a pro-nucleating activity. On the contrary, low molecular weight biliary proteins of the animals fed hypocholesterolemic spices along with lithogenic diet showed a potent anti-nucleating activity.     

Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture

Microwave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre-drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre-fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre-fry drying may be a more successful point of influence than post-fry treatment in the manufacture of a'lower fat crisp'.     

Study of a new energy efficient process for French fries production

A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French fries.     

Comparative bioavailability of curcumin,turmeric and Biocurcumax™ in traditional vehicles using non-everted rat intestinal sac model

The bioavailability of curcumin from turmeric, Biocurcumax? and as plain curcumin was investigated using conventional vehicles by a non-everted rat intestinal model. Results of ex vivo intestinal permeability studies showed an enhancement in the permeability of curcumin with increase in lipophilicity of the vehicle used. Maximum permeability of curcumin was obtained from corn oil (13.4%) followed by clarified butter (9.82%), milk (4.24%) and aqueous suspension (1.66%) in 8 h. Another very interesting and important observation was that the permeation of curcumin was more from turmeric and Biocurcumax? than from plain curcumin. These studies strongly suggest that curcumin may be consumed as turmeric/Biocurcumax? in lipophilic vehicles instead of plain curcumin for maximum beneficial effects.     

Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades

This study evaluated the influence of pre-drying marinade treatments on inactivation of acid-adapted or nonadapted Salmonella on beef jerky during preparation, drying and storage. The inoculated (five-strain composite, 6.0 log CFU/cm2) slices were subjected to the following marinades (24 h, 4 degrees C) prior to drying at 60 degrees C for 10 h and aerobic storage at 25 degrees C for 60 days: (1) no marinade, control (C), (2) traditional marinade (TM), (3) double amount of TM modified with added 1.2% sodium lactate, 9% acetic acid, and 68% soy sauce with 5% ethanol (MM), (4) dipping into 5% acetic acid and then TM (AATM), and (5) dipping into 1% Tween 20 and then into 5% acetic acid, followed by TM (TWTM). Bacterial survivors were determined on tryptic soy agar with 0.1% pyruvate and xylose-lysine-tergitol 4 (XLT4) agar. Results indicated that drying reduced bacterial populations in the order of pre-drying treatments TWTM (4.8-6.0 log CFU/cm2)> or =AATM> or =MM>TM> or =C (2.6-5.0 log CFU/cm2). Nonadapted Salmonella were significantly (P<0.05) more resistant to inactivation during drying than acid-adapted Salmonella in all treatments. Bacterial populations decreased below the detection limit (-0.4 log CFU/cm2) as early as 7 h during drying or remained detectable even after 60 days of storage, depending on acid adaptation, pre-drying treatment, and agar media. The results indicated that acid adaptation may not cause increased resistance of Salmonella to the microbial hurdles involved in jerky processing and that use of modified marinades in manufacturing jerky may improve the effectiveness of drying in inactivating Salmonella.