SPICESSPICESSensory and functional aspects Sensory and functional aspects

in food processingin food processing

Gioacchino dell'AQUILAGioacchino dell'AQUILAFood Engineering MSc

İstanbul Aydın Üniversitesi

What are spices?FOOD AND DRUG ADMINISTRATIONFOOD AND DRUG ADMINISTRATION

Any aromatic vegetable in whole, broken or ground formAny aromatic vegetable in whole, broken or ground form

whose significant function in food is seasoning rather whose significant function in food is seasoning rather

than nutritionalthan nutritional

INTERNATIONAL ORGANISATION FOR STANDARDISATIONINTERNATIONAL ORGANISATION FOR STANDARDISATION

The terThe term spices and condiments refersm spices and condiments refers to natural plant to natural plant

or vegetable product or mixtures that are used toor vegetable product or mixtures that are used to

impart flavor, aroma and pungency to the foodimpart flavor, aroma and pungency to the food

Common used spicesAjowanAjowan AsafoetidaAsafoetida BasilBasil BayleafBayleaf

CassiaCassia CeleryCelery CinnamonCinnamon CloveClove

CorianderCoriander CuminCumin FenugreekFenugreek GarlicGarlic

GingerGinger MustardMustard MintMint OreganoOregano

PepperPepper PoppyPoppy Rosemary Rosemary SumakSumak

TamarindTamarind ThymeThyme TurmericTurmeric Vanilla Vanilla

Spice Market Shares in Turkey

Definition of drug Adapted from Vaidya et al., (2008)

Botanical nameBotanical name SpiceSpice DrugDrug

Cinnamomum aromaticumCinnamomum aromaticum Cinnamon Bark

Myristica fragransMyristica fragrans Mace Aril

Myristica fragransMyristica fragrans Nutmeg Endosperm

Eugenia caryophyllataEugenia caryophyllata Cloves Flower bud

Curcuma longaCurcuma longa Turmeric Root

Zingiber officinaleZingiber officinale Ginger Rhizome

Laurus nobilisLaurus nobilis Bayleaf Leaves

Sesamum indicumSesamum indicum Sesam Seed, seed oil

Properties

**Flavoring agentsFlavoring agents in meals, curries, bakery, in meals, curries, bakery, pickles, processed meats, beverages, liquors.pickles, processed meats, beverages, liquors.

*Enhance or vary the flavors of foods. *Enhance or vary the flavors of foods.

*Possess *Possess antioxidantantioxidant and and antimicrobialantimicrobial properties properties preventing preventing food spoilagefood spoilage

*Used as *Used as preservativespreservatives in pickle and chutney. in pickle and chutney.

*Possess important *Possess important nutritionalnutritional and and medicinal medicinal propertiesproperties..

Basic Uses of spicesAdapted from Ravindran et al., (2002)

Flavoring Cinnamon, Allspice, Dill, Mint, Cumin, Marjoram,

Basil, Anise, Mace, Nutmeg, Fennel, Sesame, Vanilla,

Fenugreek, Cardamom, CeleryDeodorizing

Odors masking

Garlic, Savory, Bay leaves, Clove, Leek, Thyme,

Rosemary, Caraway, Oregano, Onion, Coriander

Pungency Garlic, Bay leaves, Clove, Leek, Thyme, Rosemary,

Caraway, Oregano, Onion, Coriander, Mustard,

Ginger, Red pepper, PepperColouring Paprika, Turmeric, Saffron

Sensory aspects

**FlavorFlavor is combination of is combination of

taste, aroma and texture taste, aroma and texture

derived from an overall derived from an overall

combination of combination of volatile volatile

components (components (aromaaroma) ) and and

nonvolatile componentsnonvolatile components

((tastetaste) in a spice.) in a spice.

Essential oils

Hot and spicy taste

Classification of sensory characteristics

Adapted from Farrel, (1985)

Flavor Spices

Alliaceous Onion, Garlic

Bitter Celery seed, Curry powder, Fenugreek, Mace, Marjoram, Nutmeg, Oregano, Turmeric

Fragrant Basil

Herbaceous Dill weed, Rosemary, Saffron, Thyme

Pungent and hot Capsicum, Ginger , Mustard, Black and White Pepper

Pungent and sweet Cassia, Cloves ,Cinnamon

Sweet Anise, Cardamom, Fenugreek

Sulfurous Garlic, Onion

Warm,fruity and camphrous

Anise, Bay leaf, Caraway, Cardamom, Cumin, Fennel, Rosemary

Warm, fragrant and cooling

Basil, Oregano, Peppermint , Spearmint

Warm, spicy, and very aromatic

Allspice, Basil, Caraway, Cardamom, Cassia, Chilli powder, Cinnamon, Cloves, Coriander,

Curry powder, Dill weed, Ginger, Mace, Nutmeg ,Thyme, Saffron

Woody Cassia, Cinnamon, Cloves

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Flavouring Compounds in SpicesAll Spice Eugenol

Aniseed Anethol

Asafoetida Mixed Alkyl Disulphides

Bay Leaf Linalool, Methyl cinnamate

Cardamom Cineol, Borneol, Camphor

Clove Eugenol

Cumin Cinnamaldehyde

Garlic Diallyl disulphides

Peppermint Menthol

Turmeric Curcumin

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Chemistry of flavour

**Sweetness:Sweetness: Esters, sugars. Esters, sugars.

**Saltiness:Saltiness: Cations, chlorides and citrates. Cations, chlorides and citrates.

**Astringency:Astringency: Phenols and tannins.

**Bitterness:Bitterness: Alkaloids (caffeine and glycosides). Alkaloids (caffeine and glycosides).

**Pungency:Pungency: Thio-esters and iso-thiocyanates. Thio-esters and iso-thiocyanates.

**Aromatic freshness:Aromatic freshness: (floral, earthy or spicy) (floral, earthy or spicy)

-Terpenes. -Terpenes.

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*<Compounds with *<Compounds with benzene structurebenzene structure – floral, – floral,

creamy, sweet notes>creamy, sweet notes>

*<*<Sulphur and nitrogen compoundsSulphur and nitrogen compounds give give

characteristic notes to onion, garlic, mustard, characteristic notes to onion, garlic, mustard,

citrus and floral oils>citrus and floral oils>

*<*<AlcoholsAlcohols, , esters and aldehydesesters and aldehydes are the are the

major contributors of aromatic sensations>major contributors of aromatic sensations>

Colour ComponentsSource Agriculture Research Institute, United States Department Agriculture

Pigment Tint Spice

ββ- Carotene- Carotene Reddish Orange Red pepper, mustard, paprika, saffron

CryptoxanthinCryptoxanthin Red Paprika, red pepper

LuteinLutein Dark red Paprika

ZeaxanthinZeaxanthin Yellow Paprika

CapsanthinCapsanthin Dark red Paprika, red pepper

CrocetinCrocetin Dark red Saffron

CrocinCrocin Yellowish orange Saffron

FlavonoidsFlavonoids Yellow Ginger

CurcuminCurcumin Orange- yellow Turmeric

ChlorophyllChlorophyll Green Coriander, Bay leaf

SpiceSpice 100 g /KCal100 g /KCal Spice 100 g /KCal100 g /KCal

Asafoetida 297 Mint 48

Cardamom 229 Mustard 541541

Coriander Seed 288 Nutmeg Fruit 472472Cumin Seeds 356356 Nutmeg Rind 52Garlic (Dry) 145 Bishops weed 363363Ginger (Fresh) 67 Parsley 87

Poppy Seeds 408408 Turmeric 349349

Nutritional facts Source National Institute of Nutrition, ICMR, India

Spice formAdapted from Raghavan (2007)

2020

Antimicrobial ComponentsSulphur compoundsSulphur compounds Sulphides and thiols in Aliaceae family.Sulphides and thiols in Aliaceae family.Terpene and derivativesTerpene and derivatives::

a.a. Mono (Di, tri) terpenes- mint.Mono (Di, tri) terpenes- mint.b.b. Sesquiterpenes - cinnamon, ginger.Sesquiterpenes - cinnamon, ginger.

PhenolsPhenols Wide spread as natural antimicrobialsWide spread as natural antimicrobials GlycosidesGlycosides Made up of a sugar molecule and a non Made up of a sugar molecule and a non

sugar part called aglycon – mustard oil.sugar part called aglycon – mustard oil.2020

Antimicrobial activity depends

► Kind of spice.Kind of spice.

► Composition and concentration of spice.Composition and concentration of spice.

► Microbial species and its occurrence level.Microbial species and its occurrence level.

► Substrate composition.Substrate composition.

► Processing conditions and storage.Processing conditions and storage.

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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

Rosemary Staphylococcus aureus, Bacillus cereus

Antimicrobial functionAdapted from Saha et al., (2007)

Black pepper

Enterococcus faecalis, Clostridia spp

Basil Wide range of gram +ve and –ve bacteria, Campylobacter jejuni, Escherichia coli, L . monocytogenes, Shigella spp

Fenugreek Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Proteus vulgaris

Fennel Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium

Turmeric Bacillus cereus, Staphylococcus aureus, Escherichia coli, Lactobacillus plantarum

Coriander Enterococcus faecalis, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Candida albicans, Aspergillus niger

Antimicrobial functionAdapted from Kenjii and Mitsuo (2008)

Antimicrobial functionAdapted 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 and Savory

Terpenes, carvacol, p-cymene, thymol Medium

Basil Methyl chavicol, linalool Medium

Cumin Limonene Medium

* 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).

Antioxidant capacity of spices

Antioxidant mechanismsThe 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

Spice Antioxidants

Rosemary Carnosic acid, carnosol, rosemarinic acid, rosmanol

Sage Carnosol, carnosic acid, rosmanol, rosmarinic acid

Oregano Derivatives of phenolic acid, flavonoids, tocopherols

Thyme Carvacrol thymol, p-cymene, caryophyllene, carvone, borneol

Summer savory

Rosmarinic acid, carnosol, carvacrol, thymol

Antioxidants in SpicesSource: Spices Board Of India

Medicinal Properties

Spice Medicinal properties

Basil Anti-helminthic, antipyretic, carminative, diuretic

Coriander Carminative, tonic, analgesic, antinflammatory

Fennel Stimulant, carminative, stomachic

Mint Stimulant, stomachic, carminative, antiseptic

Oregano Stimulant, carminative, stomachic, diuretic

Thyme Carminative, anti-helminthic, stomachic, tonic

Medicinal propertiesAdapted from Mazza et al. (2010)

Emerging global spices Adapted from Raghavan (2007)

Safety in Use of Spices

► Gaining popularity as bio-preservatives.Gaining popularity as bio-preservatives.

► GRAS (Generally Regarded As Safe).GRAS (Generally Regarded As Safe).

► Natural and consumer friendly.Natural and consumer friendly.

► Very small amount of extract is effective.Very small amount of extract is effective.

► Provides adequate shelf life and convenience.Provides adequate shelf life and convenience.

► Sensory aspects of food are retained.Sensory aspects of food are retained.

Conclusion*Limits use of doubtful safety artificial preservatives *Limits use of doubtful safety artificial preservatives (anti-microbial and anti-oxidants)(anti-microbial and anti-oxidants)

*Prevents addition of artificial colorants.*Prevents addition of artificial colorants.

*Food professionals always search for “new” spices*Food professionals always search for “new” spices

*Growing demand for ethnic and crosscultural cuisines *Growing demand for ethnic and crosscultural cuisines

*Consumers seeking fresh and preservatives free food*Consumers seeking fresh and preservatives free food

*Green consumerism, ecofriendly lifestyles*Green consumerism, ecofriendly lifestyles

Case StudyCase Study

Investigation of Investigation of Antimicrobial & Antioxidant ActivitiesAntimicrobial & Antioxidant Activities

of Turkish Traditional Spicesof Turkish Traditional SpicesMSc Candidate: Gioacchino dell'AQUILAMSc Candidate: Gioacchino dell'AQUILAThesis Advisor: Yrd. Doc. Duygu ALTIOKThesis Advisor: Yrd. Doc. Duygu ALTIOK

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

Designing new food spiceExamine the Examine the efficiencyefficiency and and functionalityfunctionality of spices. of spices.

Need to study Need to study toxicologytoxicology and and safetysafety . .

InteractionsInteractions with food components. with food components.

Mechanisms of action Mechanisms of action against microorganisms.against microorganisms.

Influence on Influence on nutritionalnutritional and and sensory sensory qualities.qualities.

Method of applications in Method of applications in marketable foodmarketable food..

Extraction, isolation, and Extraction, isolation, and economic production.economic production.

Selected samples

CLOCKWISERhus coriaria: SumakSumakOcimum basilicum: ReyhanReyhanThymbra spicata: ZaaterZaaterMentha spicata: NaneNaneOriganum vulgare: KekikKekik

Materials Spice samplesSpice 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 preparation2 gr of each spice where mixed in a mortar

Tabletting0.25 g of spice to obtain round tablet (12 mm , 1,5 mm h)∅

Materials

Nutrient agar Nutrient agar (Merck, 1.05450.0500) (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 brothNutrient broth (Merck, 1.05443.0500)(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.

Methods

Preliminar operations: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

Methods

*Agar disc diffusion method_*Agar disc diffusion method_Evaluation of the susceptibility of a known microorganism Evaluation of the susceptibility of a known microorganism

against an antimicrobial compound by measuring the against an antimicrobial compound by measuring the diameter of inhibition zone created after incubationdiameter of inhibition zone created after incubation.

*Trolox Equivalent Antioxidant Capacity_*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.

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

ResultsKekik

ResultsZaater

Results Sumak

ResultsNane

ResultsReyhan

Results Mixture

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

Inhibition zone (clear zone diameter – tablet diameter) mm

Staphylococcus aureusStaphylococcus aureus Escherichia coliEscherichia coli

Control + +

Mixture A1 10 4

A2 12 6

Ocimum basilicum R1 10 8

R2 8 10

Thymbra spicata Z1 30 16

Z2 20 13

Mentha spicata N1 13 11

N2 13 11

Rhus coriaria S1 18 15

S2 20 18

Origanum vulgare K1 28 36

K2 28 35

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

Is then worthy to investigate in more effective and efficient food preserving

techniques in terms of spices as biopreservatives?

Thank you for your time!Thank you for your time!