Academic literature on the topic 'Aromatic herbs by-products'

India is one of the major exporters of crude drugs including Medicated and Aromatic Plants globally. As per the latest and most recent data available, in 2012-2013 India’s total export of Ayush, Medicinal herbs and their value added products was USD 395.58 million. State of Uttarakhand in India is a natural habitat of the prosperous varieties of herbs, medicinal and aromatic plant species. The Government of Uttarakhand state has also realised this big potential and is continuously trying to tap this wealth. In 2012-2013 the state exported culinary herbs, Aromatic products and medicated products worth ` 29.0 crore. The aim of this study of MAP products in Uttarakhand state is to evaluate the impact of cultivation of MAP products, in relation to the new employment generation and also to study the supply chain management in context to the activities of various agencies engaged in collection, distribution and auction. This paper focuses on the cultivation program running in Uttrakhand by HRDI and its importance in employment generation in the hilly districts. It is very evident in today’s time that a strong supply chain is basic necessity for every organised business to sustain and to be successful in long run. This paper also studies the existing supply chain for MAP products and investigates the loopholes for further improvement so that the cultivators of MAP get maximum monetary benefits with minimum problems. In addition to that, role of different corporations like KMVN, GMVN and Bhesaj Corporation in marketing of these MAP products has also been discussed under the presented study.DOI: http://dx.doi.org/10.3126/ijssm.v2i2.12396 Int. J. Soc. Sci. Manage. Vol-2, issue-2: 148-156

Mints have been among the most widely used herbs for medicinal purposes since ancient civilizations. They are still presently used for numerous purposes, including non-medicinal, which makes them economically relevant herbs. Information regarding the medical and scientific uses given to mints throughout history are vastly scattered and/or incomplete. The aim of this paper is to provide an extensive descriptive overview of the medical uses given to these herbs, highlighting both the authors in medical culture responsible for their dissemination, as well as their major galenic formulations. Databases on medical science, reference textbooks on medical history, botanics (aromatic herbs), and pharmacognosy were consulted. The use of mints remotes to Classical Antiquity, with major contributions from Pliny the Elder. In the Middle Ages, the increased knowledge surrounding mints came from Byzantine physicians, while, in the Modern Age, technological developments allowed the production of mint-based products which have become part of elaborate galenic formulas employed by an increasing number of physicians, as well as have also stimulated both scientific and artistic interests alike. In present-day medicine, several mints and mint-based products are being researched as potential therapeutic alternatives for many diseases, while also being vastly employed in food and cosmetic industries.

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

The instant rising demand of plant-based drugs is unfortunately creating heavy pressure on some selected high-value medicinal plant population in the wild. The safety, quality and efficacy of these products have become a major concern for health authorities and the consumers. Unavailability of proper production technology and suitable area of cultivation, post-harvest processing, market constraints and low economic returns as compared to major cereal crops, are the main problems in cultivation of these herbs and spices. Safe, efficacious and a high-quality product showing batch to batch consistency can be maintained by following harvesting and post harvesting standard guidelines for MAPs (Medicinal & Aromatic Plants).

Medicinal and aromatic plants (MAPs) have been identified as one of the potential high value commodities in Nepal with huge prospects for economic development. However, data about MAP consumption, volumes of trade and levels of demand are inadequate. In Nepal, there is a general lack of reliable trade data that constrains the estimation of total amount of MAPs in trade. This study aims to assess current trends in volume and value of MAP commodities exported from Nepal and identify the major destination countries. We mainly used formal trade data of Nepalese MAP products over the last 10 years (2005 to 2014) from the repository of UN COMTRADE database accessed via TRADE MAP. Results indicated that the export value of MAP products increased from USD 27.49 million in 2005 to USD 60.09 million in 2014 (mean for the last 10 years being USD 39.34 million) and this increment is primarily due to increase in price, as the trade volume follows decreasing trend over the same periods. The average annual export amount of Nepalese MAP products for the last 10 years has been calculated to be 13.23 thousand tons (range 10.77–20.25 thousand tons). The rise in export value of MAP products indicates increasing demand of MAPs globally. Nepalese MAP commodities were exported to almost 50 destinations. In terms of volume, India has been the major importer of MAP materials all these years. However, China stood top among the countries sharing high value to Nepalese MAP trade. The trade statistics show that, for the total trade value considering the MAP materials at broad category, the export of products (e.g., spices and flavors) other than listed in HS code 1211 should also be considered for appropriate valuation. Despite the decrease in trade amount, spices and flavors have fetched a gradually increasing price per unit volume which is apparent by the fact that these herbs have ever increasing market demand. Nepal can reap maximum benefit from growing international demand of MAPs given that Government impose strict check in borders to minimize the underestimation, train concerned authorities in proper identification of MAPs products and help to develop species-specific 8- and 10-digit HS Codes for proper documentation of imports and exports of MAPs products.Botanica Orientalis – Journal of Plant Science (2016) 10: 24–32

AbstractIn the confectionery market, jelly gums are one of the most relevant sectors, being frequently consumed by many people, from children to adults. The present work intended to evaluate the textural properties in newly developed jelly gums made with berry fruits and herbs, given the critical role of texture in products with a gel-like structure. Four types of gums were developed (Strawberry & Anise, Strawberry & Mint, Raspberry & Mint, Blueberry & Mint) and their texture was evaluated through two types of tests (compression with a 75 mm probe and puncture with a 2 mm probe) allowing to calculate several textural properties. The results showed some differences between the two faces of the jelly gums analysed, i.e. on the top and on the bottom. As for the compression test, the Strawberry & Anise gums were among the softer (25.6 N) and with lower resilience (36.3%) and chewiness (16.9 N), despite being more adhesive (−0.5 N s). As for the puncture test, the sample Strawberry & Mint had the highest adhesiveness (−2.0 N s) but the lowest stickiness (−0.38 N). Additionally, very strong correlations were encountered between some of the properties studied (r = 0.861 or r = 0.822), and the factor analysis allowed defining three factors, the first clearly associated with the puncture properties while the other two were related to the compression properties. This work allowed concluding that the jelly gums presented different textural properties, particularly when assessed through different types of measurements. Hence, the use of different types of tests for texture analysis is recommended, since the results are complementary. This is relevant when developing food products intended for industrial production and commercialization.

Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

Abstract The aim of this article is to examine how the sense of smell and aroma compounds influence the quality of food of animal origin, and to review gas chromatography-olfactometry methods of volatile substances analysis that can help to promote regional animal products. Smell and smell-inducing compounds play an important role in human life. People have made use of aromatic herbs and spices for ages. The classification of smells was developed by, among others, Aristotle, Linnaeus, Zwaardemaker, as well as Amoore, the creator of the stereochemical theory of olfaction. Smell is also of exceptional importance in a consumer’s evaluation of food quality. Achievements in the area of chromatography, mass spectrometry and olfactometry have contributed to the development of tests for the content of volatile compounds in food materials, e.g. milk, cheese or meat. Analysis of these compounds is more and more often applied to regional products that are commonly characterised by different olfactory properties. The study’s results of raw meat of different animal species show that nutria meat and mutton differ the most from others. Apart from genetic factors, meat composition depends on feeding method, quality and type of fodder, method of cutting, meat seasoning, pH and temperature of processing. Chromatographic and olfactometric tests on animal products, in conjunction with chemometrics, can contribute to the development of reliable characteristics and help to identify the products’ origin. These tests are becoming an inseparable part of the policy of promotion of regional products with specific taste and olfactory properties.

Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de Farmácia
This thesis aimed the valuation of by-products resultant from aromatic plant industry, specifically stems from Thyme “Bela-luz” (Thymus mastichina) and from Oregano (Origanum vulgare). These matrices, supplied on a dried state, were evaluated as potential sources of bioactive compounds namely, total phenolics and terpenic compounds that are often associated to the antimicrobial effects described for these plants.With the objective to obtain extracts rich in phenolic compounds, solid-liquid extractions were performed on Thyme from the harvesting seasons of 2016 and 2017 and Oregano from 2017, using water, ethanol:water and ethanol. The aqueous and hydroethanolic Thyme 2016 extracts were those that obtained the highest content of total phenolic compounds, 40 and 42 mg EAG/g stems, respectively. The Oregano’s hydroethanolic extract was the one that revealed the higher antioxidant activity, 5 mM of Trolox/g stems, being also the one that presented the higher overall sugar content, 619 μg/mg.In order to evaluate these by-products as sources of essential oils, two types of hydrodistillation processes were analyzed. For the conventional hydrodistillation, the by-products were submerged in water and the heating source was applied by convection; for the microwave-assisted hydrodistillation, the stems were rehydrated, drained and the heating was performed by microwave irradiation. The extraction yields and composition of the essential oils from the different by-products were similar (0.3%). The essential oils were composed mainly by monoterpenoids and sesquiterpenoids, with carvacrol (17%, 12% e 17% in Thyme 2016 and 2017 and Oregano, respectively) and thymol (1%, 0.3% e 11% in Thyme 2016 and 2017 and Oregano, respectively) as the major compounds on both species. The essential oils were tested against Escherichia coli, Salmonella enterica and Staphylococcus aureus, being the latter the most susceptible species for all tested essential oils. The bacterial growth was totally inhibited with 2 μL of essential oil (60, 42 and 52 μg of carvacrol and 4, 1 and 34 μg of thymol, in Thyme 2016 and 2017 and Oregano, respectively). With a lower concentration, 4-fold, the obtained inhibition halos were 3, 2 and 3 cm in Thyme 2016 and 2017 and Oregano, respectively, being similar to those of antibiotics, ciprofloxacin and gentamicin. For E. coli and Salmonella the inhibition halos were only observed through the application of 10 μL of essential oil. The Thyme Bela-luz and Oreganos by-products showed the potential to be incorporated in animal feed as those were revealed antimicrobial activity against the main poultry’s infectious species.
Com vista à valorização dos subprodutos da indústria das plantas aromáticas, os caules de Tomilho Bela-luz (Thymus mastichina) e Orégãos (Origanum vulgare), recebidos na forma desidratada, foram estudados como fonte de compostos bioativos nomeadamente, compostos fenólicos totais e terpénicos, responsáveis pelos efeitos antimicrobianos descritos para estas plantas.Com o objetivo de se obterem extratos ricos em compostos fenólicos totais foram efetuadas extrações com água, etanol:água e etanol aos subprodutos de Tomilho bela-luz dos anos 2016 e 2017 e Orégãos de 2017. Os extratos aquosos e hidroetanólicos do Tomilho Bela-luz 2016 foram os que obtiveram o maior teor de compostos fenólicos totais, 40 e 42 mg EAG/g caules, respetivamente. O extrato hidroetanólico dos Orégãos foi o que apresentou uma maior atividade antioxidante, 5 mM de equivalentes de Trolox/g caules, tendo sido o que também apresentou uma maior concentração de açúcares totais, 619 µg/mg. Com o objetivo de se avaliar os subprodutos quanto ao seu teor em óleos essenciais, recorreu-se a dois tipos de hidrodestilação. Na hidrodestilação convencional, os caules foram submersos em água e o aquecimento foi feito por convecção; na hidrodestilação assistida por micro-ondas, os caules foram reidratados e escorridos e o aquecimento foi feito por irradiação de micro-ondas. Os rendimentos e composição dos óleos essenciais obtidos dos diferentes subprodutos foram semelhantes (0,3%). Os óleos essenciais são constituídos maioritariamente por monoterpenóides e sesquiterpenóides, sendo o carvacrol (17%, 12% e 17% no Tomilho Bela-luz 2016 e 2017 e Orégãos, respetivamente) e o timol (1%, 0,3% e 11% no Tomilho Bela-luz 2016 e 2017 e Orégãos, respetivamente) os compostos maioritários para todas as espécies. Os óleos essenciais foram testados contra Staphylococcus aureus, Escherichia coli e Salmonella enterica, tendo sido a S. aureus a espécie que apresentou maior suscetibilidade em todos os óleos essenciais testados. O crescimento bacteriano foi totalmente inibido com 2 µL de óleo essencial (60, 42 e 52 µg de carvacrol e 4, 1 e 34 µg de timol, no Tomilho Bela-luz 2016 e 2017 e Orégãos, respetivamente) e com uma concentração 4 vezes inferior verificaram-se halos de inibição (3, 2 e 3 cm no Tomilho Bela-luz 2016 e 2017 e Orégãos, respetivamente) similares aos dos antibióticos, ciprofloxacina e gentamicina. Para a E. coli e Salmonella só se verificaram halos de inibição com 10 µL de óleo essencial. Os subprodutos de Tomilho Bela-luz e Orégãos têm potencial para serem incorporados em rações animais pois demostraram atividade antimicrobiana contra as principais espécies infeciosas em aves.

India is the largest producer and consumer of some important common spices. Major Indian spices include pepper, cardamom, ginger, turmeric and chilies. Commercial cultivation in India is undertaken on 27 spices besides the herbal spices. Spices and herbs are mostly used as seasonings to impart flavors, pungency, aroma and color in the food. In addition, spices enhances shelf life of the food by preventing and delaying the spoilage and by preserving the sensory attributes of food products. Spices contain several important phytochemicals like aromatic compounds, essential oils, phenolics and pigments which imparts characteristic flavor and aroma and gives a herbal appeal to the food and beverages and enhances their consumer acceptability. In addition the active components of these herbs and spices are endowed with tremendous functional properties and medicinal values providing several health benefits and immunity. The era of Covid-19 has seen spiked consumption of spices and herbs based health drinks and concoctions for providing these health benefits and immunity. The present chapter deals with the characteristics of some important Indian spices, their usages, active components present in them along with exploring their health benefits, functional and immunomodulant properties.