ROLE OF SPICES IN PROCESSED FOODS

1. ROLE OF SPICES IN PROCESSED FOODS BY:- Mansi Malhotra 2007FST211M 1

2. WHAT ARE SPICES ? 2

3. Food and Drug Administration, defines spices: Any aromatic vegetable substance in whole, broken or ground form, except for those substances which have been traditionally regarded as foods such as onions, garlic, and celery; whose significant function in food is seasoning rather than nutritional ; that is true to name; and from which no portion of any volatile oil or any other flavoring principle has been removed. International Organization for Standardization: The term spices and condiments applies to natural plant or vegetable product or mixtures thereof, in whole or ground form, and are used to impart flavour, aroma and pungency to and for seasoning to the food. 3

4. Asafoetida Basil Bay leaves Cinnamon Cumin Pepper Poppy Rosemary Turmeric Tamarind Vanilla SPICESSome of the most commonly used spices are: Bishop weed(Ajowan) Chilli Cassia Celery Clove Coriander Fenugreek Garlic Ginger Mustard Mint 4

5. Part of Spices used in food 5 Source: Vaidya et al., (2008)

6. CLASSIFICATION OF SPICES • Major spices:- Black pepper, Cardamom, Chillies, Ginger, Turmeric. • Seed spices:- Coriander, Celery, Fennel, Fenugreek, Caraway, Mustard, Ajowan. • Tree spices:- Nutmeg and Mace, Cinnamon, Allspice, Curry leaf, Asafoetida, Pomegranate. 4. Herbal spices:- Thyme, Basil, Oregano, Rosemary. 5. Miscellaneous Spices:- Garlic, Saffron, Vanilla, Curry leaves, Pepper long. 6

7. Spices Cardamom (Small) Mint Chilli 7 Cloves Pepper Cardamom (Large)

8. Turmeric Ginger Coriander Garlic Bay leaf Cinnamon

9. Source: Spices Board of India 9

10. India’s exports of spices (Rs. Lakhs) 10

11. 11 Source: Spices Board of India.

12. Role of Spices In Foods • Flavoring agents in main meals, curries, bakery products, pickles, processed meats, beverages, liquors. • Enhance or vary the flavors of foods. • Flavor disguisers. • Possess antioxidant properties. • Used as preservatives in pickle and chutney. • Possess strong antimicrobial properties and prevent food spoilage . • Possess important physiological and medicinal properties. 12

13. Basic Uses of Spices 13 Source: Ravindran et al., (2002).

14. COMPOSITION OF SPICES • All spices contain proteins, carbohydrates, fibres, minerals and tannins or poly-phenols. • Spice owe flavoring properties to volatile oils + fixed oils & resins (oleoresins). • A blend of alcohols, phenols, esters, terpenes, organic acids, resins, alkaloids and sulphur-containing compounds. 14

15. SENSORY ASPECTS OF SPICES

16. Flavour of Spices • Flavour - combination of taste, aroma and texture. • The sensations of sweet, sour, bitter, spicy, sulfury, earthy, and pungent derived from overall combination of aroma and taste. • Spice contain non volatile and volatile oils that give characteristic flavour to each spice. • Volatile fractions also called as essential oils give particular aroma to spice. 16

17. CLASSIFICATION OF SPICES BY SENSORY CHARACTERISTICS 17

18. 18 Source: Farrel, (1985)

19. Flavouring Compounds in Spices

20. Chemistry behind flavour of Spices Sweetness – Esters, sugars. Saltiness- Cations , chlorides and citrates. Astringency- Phenols and tannins. Bitterness- Alkaloids (caffeine and glycosides). Pungency- Acid-amides, carbonyls, thio-esters and iso-thiocyanates. Aromatic freshness (floral, earthy, sweet or spicy) -Terpenes. 20

21. 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, acids ketones and aldehydes- major contributors of aromatic sensations. 21

22. Colour Components in Spices

23. Spices consumed - small quantities Macro Components Dietary fibre- Chilli(43.33%). Protein- Fenugreek (34.25%). Mineral content Ca-Jeera(6.6g/Kg),Fennel(7.91g/Kg)and Pepper (3g/Kg). Fe -Green Chillies(442 mg/Kg),dried red Chillies. P-Mustard seeds (0.79g/100g),Jeera(0.45g/100g),Garlic(0.42g/100g). Mn- Pepper(112.17 mg/Kg). NUTRITIVE VALUE 23

24. Cu-Pepper (15.74 g/Kg). Zn- Fenugreek(54.3 mg/Kg). Na-Chilli powder (1010 mg/Kg),Dill weed (208 mg/Kg),Celery seed (160 mg/Kg),Basil (30mg/Kg),Onion powder (54mg/Kg). Mg- Chilli(2.5-4 g/Kg). Vitamins Vitamin C-Green chillies(111mg/100g),Dried red chillies(50.1mg/100g), Turmeric powder (49.8mg/100g). Vitamin A- Curry leaves (03.78mg/100g), Chilli powder ( 1.85mg/100g). Niacin- Chilli powder (14.2mg/100g),Mustardseeds(8.5mg/100g),Turmeric powder (4.8mg/100g). Riboflavin- Mustard seeds (0.45mg/100g). 24

25. 25

26. Source : National Institute of Nutrition, ICMR, Hyderabad, India 26

27. FUNCTIONAL PROPERTIES OF SPICES

28. Fats (foods) +O2 peroxides and aldehydes = Rancidity. Free radicals damage DNA and promote cancer and ageing. First Patent for spice antioxidants- clove oil in cooking oils (1938). Rosemary and Sage exhibited stronger antioxidant activity than BHA at same concentration. Antioxidants properties were enhanced synergistically with tocopherol or sodium ascorbate used. Antioxidant Property of Spice

29. Antioxidant activity of spices Antioxidant properties mainly due to flavanoids, terpenoids, lignans and polyphenolid (Craig, 1999). 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. 29

30. Antioxidants isolated from Herbal Spices 30 Source: Spices Board Of India

31. Rosemary Extract • Rosemary retarded oxidation to same • degree as BHA at conc. 200 ppm. • Effective in vegetable oils including rapeseed • oil and corn oil. • Shows synergistic effect with tocopherol. • Commercial name- HSE:SP-100. • Effectiveness was evaluated in various oils with AOM test at 97.8°C and oven test at 60°C.

32. Application of Spices in Dairy Products • Addition of cardamom powder @ 0.1% enhanced shelf life of sandesh to 90 days against 60 days for control sample,7˚C. • Cheese (ultra filtered milk) – short storage life. Thyme @ 4% increased shelf life by 2 weeks (28 days instead of 14 days). • Thyme and cumin essential oils(200mg/Kg) better than BHA for butter. • Rosemary lowers down oxidative rancidity and warmed-over flavour (200-1000mg/Kg of the product). 32

33. ANTI-MICROBIAL PROPERTIES OF SPICES

34. Inhibitory action of spices- bacteriostatic / fungistatic/ bacteriocidal /antifungal. Antimicrobial agents - phenolics, polyphenols, quinines, flavones, flaveniods, tannins and alkaloids (Cowan, 1999). Gram-negative bacteria more resistant than gram-positive bacteria. Antimicrobial activity of Mustard has been commercialized- mould growth, decrease number of microbes, prevent insect infestation. 34

35. 35

36. 36 Source: Saha et. al., (2007)

37. Antimicrobial activity of Spices depend upon: • Kind of spice. • Composition and concentration of spice. • Microbial species and its occurrence level. • Substrate composition. • Processing conditions and storage. 37

38. Major components responsible for Antimicrobial Activity Sulphur compounds-Sulphides and thiols in onion family. Terpene and terpene derivatives: Monoterpenes- mint. Sesquiterpenes-cinnamon and ginger family. Phenols- Most abundant and the most important antimicrobial compound. Glycosides- Made up of a sugar molecule and a non- sugar part called aglycon – mustard oil glycosides. 38

39. ANTIMICROBIAL EFFECT OF HERBS AND SPICES 39

40. Source: Saha et al., (2007) 40

41. MEDICINAL IMPORTANCE OF SPICES

42. MEDICINAL PROPERTIES • Asafoetida, Ajowan, Aniseed, Cloves, Pepper, and Cinnamon destroys coliforms and anaerobes in caecum. • Ginger is effective in reducing pains associated with osteoporosis. • Cumin used in treatment of diabetes, rheumatism, paralysis. • lowers blood pressure and serum cholesterol. • has anti- ulcer activity. • Turmeric treats flatulence, jaundice, hemorrhage, toothache, bruises, chest pain. • Antioxidant and anti-inflammatory properties. • Causes detoxification. 42

43. Tender pepper combined with ginger, garlic and asparagus helps in curing hemorrhoids, and constipation. Cinnamon oil is effective against shivering cold, tooth and ear aches, and bad breath. Cardamom when combined with ginger and garlic helps in relieving whooping cough, dry cough, bronchitis and tonsillitis. Nutmeg is useful in tackling stomach ailments. 43

44. Medicinal Properties of Herbal Spices 44

45. 45

46. 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 are retained. 46

47. Preliminary Examination Needed before use of Spices and its compounds in Foods Examine the efficiency and functionality of spices. Need to study toxicology and safety . Interactions with food components and other preservative factors. Mechanisms of action against microorganisms. Influence on nutritional and sensory qualities . Method of applications in commercial applications. Extraction, isolation, and economic production. 47

48. What about safety of Spices ? • Mycotoxins in Spices. • Maximum Residue level evaluation (MRLs)-Insecticides, pesticides. • Adulteration of Spices.

49. Improving Safety of spices • Controlling mycotoxins. • Controlling Pesticides and other residues. • Irradiation. • Ethylene Oxide Gas Method. • Steam Sterilization.

50. CONCLUSION Limits use of artificial preservatives (anti-microbial and anti-oxidants). Partially prevents addition of artificial colourants.