scholarly journals Herbs and Spices Fortified Functional Dairy Products

2021 ◽  
Author(s):  
Vinod Kumar Paswan ◽  
Hency Rose ◽  
Chandra Shekhar Singh ◽  
S. Yamini ◽  
Aman Rathaur
Keyword(s):  
Organic Acids ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Health Benefits ◽  
Rich Source ◽  
Health And Nutrition ◽  
Functional Attributes ◽  
Ice Creams ◽  
Herbs And Spices

Recently, an increased interest in exploiting the functional and medicinal health attributes of herbs and spices has been observed worldwide among the health conscious consumers to preserve and promote the health and nutrition and immunity particularly during the Covid-19 pandemic era. Fortification of dairy products with these herbs and spices so as to exploit the functional and medicinal attributes have also gained momentum. Herbs and spices are rich source of bioactive compounds such as anti-oxidants, vitamins, micro- and macro-minerals, phytochemicals like flavonoids, alkaloids, glycosides, tannins, essential oils, coumarin, organic acids, phenols and saponins. Milk and other dairy products have been popular compatible vehicles for delivering functional, nutritional and other health benefits of phytochemicals of herbs and spices among the consumers. This chapter explores the quality and functional attributes of herbs and spices fortified dairy products such as herbal spiked milk, curd and yoghurts, paneer, cheese and ice creams and other dairy products.

Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 223-237
Author(s):  
M. Ramli ◽  
Nor-Khaizura M.A.R. ◽  
Nur Hanani Z.A. ◽  
Y. Rukayadi ◽  
N.I.P. Samsudin
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Control Strategies ◽  
Packaging System ◽  
Propenoic Acid ◽  
Active Food Packaging ◽  
Excellent Candidate ◽  
Herbs And Spices

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the consumers' demand for safer, healthier, and higher‐quality foods with longer shelf life. In the present work, the essential oils from ten herbs and spices namely betel, cinnamon, clove, coriander, galangal, ginger, lemongrass, lime, nutmeg, and turmeric, selected based on their abundance and economic importance, were analysed by gas chromatography and mass spectrometry. A total of 120 bioactive compounds were detected. The major (>10%) bioactive compounds were anethole, 26.25% (betel), cinnamaldehyde, 63.39% (cinnamon), eugenol, 87.16% (clove), linalool, 54.79% (coriander), propenoic acid, 29.56% (galangal), α-zingiberene, 26.32% (ginger), geranial, 42.61% (lemongrass), limonene, 39.84% (lime), β-phellandrene, 27.80% (nutmeg), and ar-turmerone, 41.81% (turmeric). All essential oils also yielded minor (<10%) bioactive compounds of different classes. Some of these major and minor bioactive compounds have been reported to exert fungicidal/fungistatic effects and could be an excellent candidate in the development of efficient fungal spoilage control strategies such as an active food packaging system.

Assessment of compounds and cytotoxicity of Citrus deliciosa Tenore essential oils: From an underexploited by-product to a rich source of high-value bioactive compounds

2020 ◽  
Vol 38 ◽  
pp. 100779
Author(s):  
Rochele Cassanta Rossi ◽  
Suélen Ramón da Rosa ◽  
Patrícia Weimer ◽  
Josué Guilherme Lisbôa Moura ◽  
Viviani Ruffo de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Rich Source ◽  
Citrus Deliciosa

scholarly journals Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits: Current Works and Future Challenges

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 393
Author(s):  
María del Mar Contreras ◽  
Eulogio Castro
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Future Challenges

There are numerous studies in the literature about bioactive products (extracts, essential oils, oleoresins, hydrolysates, etc [...]

Gac fruit (Momordica cochinchinensisSpreng.): a rich source of bioactive compounds and its potential health benefits

2014 ◽  
Vol 50 (3) ◽  
pp. 567-577 ◽  
Author(s):  
Hoang V. Chuyen ◽  
Minh H. Nguyen ◽  
Paul D. Roach ◽  
John B. Golding ◽  
Sophie E. Parks
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Rich Source ◽  
Potential Health

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

Recent Nano-based Therapeutic Intervention of Bioactive Sesquiterpenes: Prospects in Cancer Therapeutics

2020 ◽  
Vol 26 (11) ◽  
pp. 1138-1144 ◽  
Author(s):  
Mohammad A. Ansari ◽  
Khan F. Badrealam ◽  
Asrar Alam ◽  
Saba Tufail ◽  
Gulshan Khalique ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Plant Species ◽  
Bioactive Compounds ◽  
Therapeutic Intervention ◽  
Cancer Therapeutics ◽  
Therapeutic Interventions ◽  
Pharmacological Intervention ◽  
Clinical Applicability ◽  
Near Future

: In the recent scenario, nanotechnology-based therapeutics intervention has gained tremendous impetus all across the globe. Nano-based pharmacological intervention of various bioactive compounds has been explored on an increasing scale. Sesquiterpenes are major constituents of essential oils (EOs) present in various plant species which possess intriguing therapeutic potentials. However, owing to their poor physicochemical properties; they have pharmacological limitations. Recent advances in nano-based therapeutic interventions offer various avenues to improve their therapeutic applicability. Reckoning with these, the present review collates various nano-based therapeutic intervention of sesquiterpenes with prospective potential against various debilitating diseases especially cancer. In our viewpoint, considering the burgeoning advancement in the field of nanomedicine; in the near future, the clinical applicability of these nano-formulated sesquiterpenes can be foreseen with great enthusiasm.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

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