scholarly journals Culinary Spices in Food and Medicine: An Overview of Syzygium aromaticum (L.) Merr. and L. M. Perry [Myrtaceae]

2022 ◽  
Vol 12 ◽  
Author(s):  
Gloria Aderonke Otunola
Keyword(s):  
Human Health ◽  
Sensory Quality ◽  
Functional Foods ◽  
Biological Activities ◽  
Syzygium Aromaticum ◽  
Potential Health ◽  
The World ◽  
Agricultural Industries ◽  
Phytochemical Contents

Spices-dried aromatic parts of plants (leaves, seeds, bark, roots, rhizomes, buds, etc) used to enhance flavour, taste and colour (sensory quality) of foods, are increasingly finding other useful roles in healthcare beyond their primary use as culinary organoleptic enhancers. Several spices are currently being investigated for their potential health benefits, because of the failing efficacy, toxicity and high cost associated with conventional drugs. One such spice: Syzygium aromaticum (L.) Merr. and L.M.Perry [Myrtaceae] (Clove), has a multi-dimensional role in diet, medicine, functional foods and nutraceuticals, agriculture, among other industries. Peer-reviewed articles, mostly from PubMed and Google Scholar, were consulted for the purpose of this review. The nutritional and phytochemical contents, selected biological activities as well as some functional foods and beverages of clove and their uses for human health are presented. Although these observations are largely empirical, the efficacious attributes have led to their pharmacological applications in the indigenous system of medicine all over the world and bridge between food, diet and medicine. Considering the GRAS status of clove, more studies on bioavailability, accumulation, toxicity, dosage and efficacy of clove as a spice drug or functional foods in biological systems especially in humans are required. Meanwhile, clove and its products can be used as co-adjuvants in the prevention, treatment and management of chronic diseases. Further, many applications of clove in food, health, cosmetics, pharmaceutics, nanoparticles and agricultural industries are still open for investigations.

scholarly journals Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications and Essential Bioactivities for Human Health

2021 ◽  
Author(s):  
José Nabor Haro-González ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Moisés Martínez-Velázquez ◽  
Hugo Espinosa-Andrews
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Human Health ◽  
Biological Activities ◽  
Syzygium Aromaticum ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Food Applications ◽  
Clove Essential Oil ◽  
Interest In Research

Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfumery, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has relevant biological activities to human health, including antimicrobial, antioxidant, and insecticide. This review describes the effect of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the chemical composition of essential oil and its correlation with their biological activities. Likewise, are summarized the main compounds and their reported biological activities. Furthermore, the main applications in clove essential oil in the food industry are presented. Finally, this review presents the new biological activities such as anti-inflammatory, analgesic, anesthetic, antinociceptive and anticancer, which are beneficial for human health. This review aims to compile the effect of different methods of extracting clove essential oil on chemical composition, food applications, as well as a current description of biological activities of interest to human health. Biological activities have increased interest in research into this essential oil and its future applications in the food or pharmaceutical industry.

scholarly journals Żywność funkcjonalna w Unii Europejskiej — pojęcie, wymagania i rozwój rynku

Ekonomia ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 151-167
Author(s):  
Teresa Korbutowicz
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Good Health ◽  
State Of Health ◽  
The European Union ◽  
Food Markets ◽  
The World ◽  
Quality Of Food ◽  
The Relationship

Functional foods in the European Union — the concept, requirements and development of marketsThe interest of consumers in maintaining good health and the development of technology increase the importance of functional foods in the food markets. The functional foods themselves have a beneficial effect on health over nutritional value. It is not explicitly defined for the variety of food products included in this category.Undoubtedly the so-called health trend in societies afflicted with civilization diseases e.g. obesity, diabetes, cardiovascular disease, cancer has changed the consumer’s attitude towards food. The knowledge about the relationship between quality of food consumption and quality of life, especially a state of health of people was increased. The answer to these trends is the growing number of functional foods that are provided by entrepreneurs. There is also a growing consumption of such food in the world and European countries.

scholarly journals Use of propolis in foods and its protective properties

2022 ◽  
Vol 8 (1) ◽  
pp. 68-77
Author(s):  
Damla Gümüş ◽  
Mevlüde Kızıl
Keyword(s):  
Food Industry ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Biological Activities ◽  
Protective Effects ◽  
Aromatic Acids ◽  
Protective Properties ◽  
Natural Mixture ◽  
Plant Sources

Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external fac-tors. Biological activities and chemical composition of propolis may vary accor-ding to the plant sources, location and time, and it contains phenolic compo-unds, aromatic acids, essen-tial oils, minerals and vita-mins. Propolis has been used in traditional medicine for various therapeutic pur-poses, and it has a potential as a natural preservative in foods. Propolis may have various protective effects such as reducing microbial growth and oxidation, pre-venting fungus, rotting and weight loss, maintaining product stability and exten-ding shelf life in meat, po-ultry, fish, dairy, vegetables, fruits and fruit juices during storage. However, propolis's unique odor and taste may alter the sensory quality of foods and that may effect its use in the food industry ne-gatively.

Formulation and Evaluation of Fenugreek powder as Nutraceutical from seeds of Trigonella foenum graecum

2021 ◽  
pp. 78-80
Author(s):  
Chitra Govind Rajput
Keyword(s):  
Particle Size ◽  
Volatile Compounds ◽  
Test Particle ◽  
Sensory Quality ◽  
Rich Source ◽  
Chemical Test ◽  
Fenugreek Seeds ◽  
Trigonella Foenum Graecum ◽  
The World

Fenugreek seeds are rich source of protein, minerals, vitamins, gum, fiber, alkaloid, flavonoids, saponin and volatile compounds Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. There for in this study we prepared the fenugreek powder as nutraceutical from seeds of Trigonella foenum graecum. It is evaluated for chemical test, particle size.

Nutraceutical Industry with the Collaboration of Biotechnology and Nutrigenomics Engineering

2017 ◽  
pp. 1-17
Author(s):  
Tomas Gabriel Bas
Keyword(s):  
United States ◽  
Intellectual Property ◽  
Human Health ◽  
Functional Foods ◽  
The United States ◽  
Food Supplements ◽  
Inorganic Nutrients ◽  
Scientific Publications ◽  
Daily Vitamin ◽  
The World

This article highlights the relevance of the nutraceutical industry and the implication of biotechnology and nutrigenomics in the field of human health, to increase the quality and range of scope of their products. People in the world take every day functional foods constituted by nutraceutical ingredients. Only in the United States, 47% of men and 50% of women take daily vitamin complexes, inorganic nutrients and other food supplements that are made from nutraceutical ingredients. The article analyzes the nutraceutical industry in the leading countries worldwide. The number of existing companies in this sector is examined, in addition to analyzing the intellectual property generated by this industry. At the same time, it deepens in the number of patents assigned to the enterprises and the scientific publications consigned to each author (particularly to “star scientist”) is observed. Finally, the regulations and policies concerning nutraceuticals products of the different countries are analyzed.

scholarly journals Studies on chemical quality of ginger (Zingiber officinale L.) milk shake

2018 ◽  
Author(s):  
Sonali Jadhav ◽  
V. N. Patil ◽  
Poonam Naik ◽  
R. M. Kadam
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Ice Cream ◽  
Zingiber Officinale ◽  
Total Solid ◽  
Chemical Quality ◽  
The World ◽  
Medicinal Properties ◽  
Solid Acidity

India is the largest milk producing country in the world with 155.5 million tones milk production (2015-16). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research “Studies on Chemical Quality of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.

scholarly journals Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6387
Author(s):  
José Nabor Haro-González ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Moisés Martínez-Velázquez ◽  
Hugo Espinosa-Andrews
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Volatile Compounds ◽  
Human Health ◽  
Biological Activities ◽  
Syzygium Aromaticum ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Food Applications ◽  
Clove Essential Oil

Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfume, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has biological activity relevant to human health, including antimicrobial, antioxidant, and insecticidal activity. The impacts of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the concentration of the main volatile compounds in clove essential oil and organic clove extracts are shown. Eugenol is the major compound, accounting for at least 50%. The remaining 10–40% consists of eugenyl acetate, β-caryophyllene, and α-humulene. The main biological activities reported are summarized. Furthermore, the main applications in clove essential oil in the food industry are presented. This review presents new biological applications beneficial for human health, such as anti-inflammatory, analgesic, anesthetic, antinociceptive, and anticancer activity. This review aims to describe the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health.

scholarly journals Dietary Fiber Profiling of Different Parts of Burmese Grape (Baccaurea ramiflora) and Their Application

2020 ◽  
Author(s):  
Kazi NS Rafi ◽  
Proma Sen ◽  
Zia Uddin ◽  
Aziz MG
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Health Benefits ◽  
Cellulose Content ◽  
Potential Health ◽  
Hemicellulose Content ◽  
Final Content ◽  
Different Parts

The present study was conducted aiming at isolation and profiling of the crude dietary fiber (DF) (cellulose, hemicellulose, and pectin) from different parts (seed and peel) of the Burmese grape; a local fruit containing numerous health benefits. The extracted and purified fiber was added to yogurt and the sensory quality of the potential prebiotic yogurt was assessed. Major parts of the Burmese grape are seed, peel, and pulp with a calculated portion of around 19.44%, 36.11%, and 44.45% respectively of the whole fruit. Alcohol Insoluble Solids (AIS) were isolated and found at a level of 51.80% and 72.48% in the seed and peel respectively. The polysaccharides of the AISs were fractionated by extracting sequentially with suitable solvents into cellulose, hemicellulose, and pectin. The extracted pectin, hemicellulose, and cellulose were found to be 38%, 11.56%, and 40% from the peel and 21.24%, 23.36%, and 36.92% from the seed respectively. The extracted crude DF was then purified and the final content of the pectin, hemicellulose, and cellulose in the peel was found as 7.63%, 2.92%, and 32.19% and in seed 3.04%, 1.26%, and 6.34% respectively. Among all the extracted and purified DF, the hemicellulose content was the lowest and the cellulose content was the highest both in peel and seed. The purified DF was added to yogurt at a level of 0%, 1%, 1.3%, and 1.5%, to prepare a control and three potential prebiotic yogurt samples. Despite having potential health benefits of prebiotic yogurt, participated panelists preferred control one during sensory evaluation compared to the dietary fiber added yogurt.

scholarly journals Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

2019 ◽  
Vol 57 (3) ◽  
pp. 408-417 ◽  
Author(s):  
Sonja P. Veljović ◽  
Miona M. Belović ◽  
Vele V. Tešević ◽  
Miomir P. Nikšić ◽  
Predrag V. Vukosavljević ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ganoderma Lucidum ◽  
Sensory Quality ◽  
Ethyl Esters ◽  
Herbal Extract ◽  
Alcoholic Beverages ◽  
Volatile Fraction ◽  
Potential Health ◽  
Medicinal Fungus

The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6–18.3), significantly better than the spirits without any additions (16.1–16.9).

scholarly journals Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 72 ◽  
Author(s):  
Marinês Corso ◽  
Daneysa Kalschne ◽  
Marta Benassi
Keyword(s):  
Healthy Eating ◽  
Sensory Quality ◽  
Functional Foods ◽  
Coffee Consumption ◽  
The Self ◽  
Behavioral Characteristics ◽  
The World ◽  
Soluble Coffee ◽  
Conventional Counterpart

Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire developed and applied in Belgium was previously translated and validated for application with Brazilian consumers. The habits of coffee consumption, knowledge and interest were investigated regarding functional soluble coffee enriched with antioxidants. The self-administered study was performed with 270 consumers. Acceptance was measured by two items: “Functional foods are all right for me as long as they taste good” and “Functional foods are all right for me even if they taste worse than their conventional counterpart foods”, obtaining a mean score of 4.03 and 2.79 (scale 1: totally disagree and 5: totally agree), respectively. The acceptance of functional foods increased with age, schooling, income, belief in the health benefits and knowledge about functional foods for both items. There was no significant correlation between price and acceptance. With regards to a functional soluble coffee product, the sensory quality was more determinant for its acceptance than price.

Sign in / Sign up

Export Citation Format

Share Document