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
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.
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.
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
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
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
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.
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
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
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?
