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Journal articles on the topic 'Spice preservation'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe

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Lin, Ya Hui, Ke Gang Wu, Xiang Hua Chai, and Shao Shu Zhong. "The Application of Complex Spice Essential Oils on the Preservation of Pasteuriged Minced Ham Sausage." Advanced Materials Research 317-319 (August 2011): 258–63. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.258.

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In order to investigate complex spice essential oils used in pasteuriged minced ham sausage (PMHS) as a novel food preservative, the studies were done as followed: firstly, we selected the optimal boil treatment to minimize SEO concentration and get the desired effect. Then, the research was done to investigate the maximum acceptable concentration of SEO used in PMHS, followed by the experiments to choose the suitable solvent from its impact on antibacterial activities and flavor on PMHS. The comparison of the antimicrobial efficacy of SEO with potassium sorbate and nisin was also studied. The

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Wardah, Eva Syarifah, Siti Fauziyah, Wasithotul Hujjah, Tuğçe Akosmanoğlu, Hanan Salem Masoud Belgasem, and Nasri Voeut. "Gendered Agency in Spice Trade Histories: Female Stewardship of Islamic Gastronomic Traditions in the Nusantara Archipelago." JURNAL INDO-ISLAMIKA 15, no. 1 (2025): 120–35. https://doi.org/10.15408/jii.v15i1.47319.

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During the Sultanate era, Banten emerged as a global spice emporium, attracting international traders through its pepper-dominated 16th-century economy. Though its prominence in the spice trade has waned, historical traces persist through preserved heritage and enduring culinary traditions rooted in spice culture. This study employs qualitative methods and a cultural-historical approach within the Islam Nusantara framework to analyze women’s pivotal role in sustaining Banten’s spice-based culinary practices. As guardians of traditional recipes, healers, and perfumers, women preserve spiritual

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Suntsova, Nadezhda Jurjevna, and Elena Vasilyevna Popova. "SPICE PLANTS IN THE CULTURE OF THE BESERMANS." Yearbook of Finno-Ugric Studies 16, no. 4 (2022): 667–80. http://dx.doi.org/10.35634/2224-9443-2022-16-4-667-680.

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Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal p

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Asri, Amanah. "Produk Fashion Bagi Masyarakat Urban Indonesia Dengan Pemanfaatan Rempah Nusantara." Jurnal Kajian Pemerintah: Journal of Government, Social and Politics 8, no. 1 (2022): 17–30. http://dx.doi.org/10.25299/jkp.2022.vol8(1).9440.

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Indonesia is an agricultural country known for its rich natural resources, one of which is spices. Spices are commodities that have millions of benefits for human life, even spices can affect political, economic, and socio- culturalconditions on a global scale. Urban communities who come from various ethnicities to urban spaces have now realized that they still have elements of local wisdom that enrich the existence of urban communities towards a global and cosmopolitan society. The role of urban fashion by using clothes is a form of concern for cultural preservation. The use of natural fibers

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Ibadullah, Wan Zunairah Binti Wan, Fatema Hossain Brishti, Nor-Khaizura Mahmud Ab Rashid, et al. "Effect of Gamma Irradiation and Salt on the Physical Properties and Microbiological Quality of Turmeric Paste (Curcuma longa)." Journal of Biochemistry, Microbiology and Biotechnology 12, SP1 (2024): 103–6. http://dx.doi.org/10.54987/jobimb.v12isp1.956.

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Turmeric paste is prized for its color, aroma, and antioxidant properties, serving as a key ingredient in both culinary and traditional medicinal practices. The surge in spice consumption reflects growing consumer awareness of healthy lifestyles and the need for natural preservatives in processed foods. However, the paste's high water content poses challenges for storage stability, necessitating safe preservation methods without chemical additives. Salt addition, a traditional preservative, raises concerns about excessive sodium intake. Spice irradiation emerges as a recognized preservation te

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POP, Anamaria, Sevastita MUSTE, Adriana PAUCEAN, et al. "HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE." Hop and Medicinal Plants 27, no. 1-2 (2019): 57–65. https://doi.org/10.15835/hpm.v27i1-2.13585.

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In nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices i

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S., Kumar, Shubhendu K., Mahto T., Gupta S.K., and Bharti M.L.G. "Scenario of Usefulness of Viscera Preservation." Journal of Forensic Chemistry and Toxicology 3, no. 2 (2017): 99–106. http://dx.doi.org/10.21088/jfct.2454.9363.3217.5.

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Preservation of viscera in all suspected cases of poisoning during medico-legal autopsy, its toxico-chemical analysis by Forensic Science Laboratory and its reliability as testimonial in adjudicating criminal cases in court of law for best interest of justice, has been the matter of debate and of scientific review. At one hand, no scientific evidence is considered as 100 % temper proof and on the hand; evidences should be beyond all reasonable doubts to convict any accused in the court of law. In the situation, when in many cases, either there is no eye witness of a crime or even if eye witnes

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Fiadey, SE, and J. Agyei-Amponsah. "Knowledge and perception of stakeholders on the utilization of African nutmeg (Monodora myristica) in Accra, Ghana." African Journal of Food, Agriculture, Nutrition and Development 25, no. 3 (2025): 26192–210. https://doi.org/10.18697/ajfand.140.25325.

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The global consumption of spices has seen a significant rise due to their diverse benefits, including flavoring, preservation and medicinal properties. Ghana, with its rich biodiversity, stands to capitalize on this growing trend by enhancing the production, processing and utilization of its indigenous spices. Spices play a critical role in both culinary and medicinal practices worldwide, serving as a base for many foods and herbal formulations. They provide vital nutrients essential for human growth and maintenance, helping to address nutrient deficiencies. Moreover, spices are known for thei

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Dawodu, Olufunke, Moshood Abibu, Josephine Ajayi, and Teslimah Elias. "Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, Nigeria." International Journal of Food Science 2023 (February 16, 2023): 1–9. http://dx.doi.org/10.1155/2023/4404492.

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Spices are essential group of agricultural products used to enrich taste and enhance nutritional contents of foods and beverages. Spices for various types of food were produced naturally from local available plant materials which have been used since the Middle Ages for flavoring, food additives and preservation, supplement, and/or medicinal purposes. Six spices, namely, Capsicum annuum (yellow pepper), Piper nigrum (black pepper), Zingiber officinale (ginger), Ocimum gratssimum (scent leaf), castor seed (ogiri), and Murraya koenigii (curry leaf), were selected in their natural forms for the p

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N. R., Sardar, Modi R. B., Tiwari Manish, Rathod J. P., and Tagalpallewar G. P. "An Overview of Cryomilling within the Realm of Spices." Journal of Scientific Research and Reports 30, no. 7 (2024): 719–27. http://dx.doi.org/10.9734/jsrr/2024/v30i72183.

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Cryogenic milling, a method that utilizes extremely low temperatures to grind materials, shows great potential for the processing of spices within the food industry. This article offers an examination of cryogenic milling in the context of spice processing, emphasizing its possible advantages and obstacles. Through the preservation of the aroma and volatile compounds found in spices, cryogenic milling provides benefits such as improved retention of flavor, reduced particle size, and improved product quality. Nevertheless, it also has drawbacks such as high equipment costs, high energy consumpt

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Shahidi, Feriedoon, and Abul Hossain. "Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion." Journal of Food Bioactives 3 (September 18, 2018): 8–75. http://dx.doi.org/10.31665/jfb.2018.3149.

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Spices have broadly been used as food flavoring and folk medicine since ancient times. Numerous phytochemicals have been identified in spices, namely thymol (ajowan and thyme), anethole (aniseed), piperine (black pepper), capsaicin (capsicum), cinnamaldehyde (cinnamon), eugenol (clove), linalool (coriander), sabinene (curry leaf), limonene (dill seed), estragole (fennel seed), allicin (garlic), gingerol (ginger), safranal (saffron), and curcumin (turmeric), among others. The antioxidants in spices are very effective and also render anti-mutagenic, cardioprotective, anti-inflammatory, and anti-

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Banik, A., M. Abony, Z. Ahamed, and MA Shishir. "Feasibility and Efficacy Study of Spices in Meat Preservation." Stamford Journal of Microbiology 12, no. 1 (2022): 31–36. http://dx.doi.org/10.3329/sjm.v12i1.63341.

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The systematic application of spices as natural food preservatives could be the key to withstanding different food-borne diseases and the frequent use of antibiotics could be reduced thereby. Eight indigenous spices were tested against six food-borne pathogens. The spice extracts were prepared by drying, grinding, and soaking into 95% ethanol and the antibacterial activity was evaluated by the well-diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by the broth dilution method. The feasibility of spices as natural meat pres

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O.A., Ajayi, and Segun-Taiwo B.A. "Effect of Turmeric (Curcuma longa) Spice on Nutrititional, Microbial Content of Moin-Moin and Efficacy of Spice Against Selected Foodborne Pathogens." African Journal of Agriculture and Food Science 4, no. 3 (2021): 28–40. http://dx.doi.org/10.52589/ajafs-8vinvy88.

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Turmeric (Curcuma longa) impacts flavor, organoleptic quality of foods and contributes to the preservation of foods. Moin-moin is an indigenous food made from beans (Vigna unguiculata) and highly perishable. This study investigated the effect of turmeric spice on quality of moin-moin, and the efficacy of turmeric on selected foodborne pathogens. Three samples were prepared with (0; 2.5 and 5g) of turmeric. Nutritional, microbial, sensory and efficacy of spice against microorganisms were performed. Moisture content ranged from (1.35 to 1.48%), protein (38.9 to 44.9%), ash (6.2 to 7.4%), fat (11

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Julizan, Nur, Safri Ishmayana, Achmad Zainuddin, Pham Van Hung, and Dikdik Kurnia. "Potential of Syzygnium polyanthum as Natural Food Preservative: A Review." Foods 12, no. 12 (2023): 2275. http://dx.doi.org/10.3390/foods12122275.

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Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This pa

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FOSTOC, Georgiana, Andruța Elena MUREȘAN, Vlad MUREȘAN, et al. "TURMERIC (GEN. CURCUMA) – A SPICE WITH BENEFICIAL EFFECTS FOR FOOD AND HEALTH." Hop and Medicinal Plants 28, no. 1-2 (2020): 69–78. https://doi.org/10.15835/hpm.v28i1-2.13986.

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This review summarizes recent research on the potential of turmeric extracts for the food industry and the biological aspects of curcumin. This spice has attracted great interest in recent decades due to its biological activity. Turmeric is a non-toxic, highly promising natural antioxidant compound with a wide range of biological functions that has been used in Ayurvedic medicine and Chinese medicine since ancient times. Nowadays, turmeric is broadly used as food additives due to its properties (flavouring, preservation and colouring). More than that, turmeric and its derivatives have varied b

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Huang, Jing, Yali Chen, Xuelei Chu, and Tao Sun. "The geochemistry of the late Cambrian carbonate in North China: the Steptoean Positive Carbon Isotope Excursion (SPICE) record suppressed in a coastal condition?" Geological Magazine 156, no. 10 (2019): 1805–19. http://dx.doi.org/10.1017/s0016756819000025.

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AbstractThe Steptoean Positive Carbon Isotope Excursion (SPICE) is globally distributed in late Cambrian sedimentary records but controversially heterogeneous in its magnitudes. Here we use multiple geochemical proxies to investigate the late Cambrian carbonates from the Tangwangzhai section in North China, which were deposited in a shallow coastal environment with three depositional sequences (S1–S3). Each sequence comprises a transgressive systems tract (TST) and a highstand systems tract (HST). The REE + Y and trace element records are consistent with the depositional condition and indicate

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Khushali, Chandulal Ahire, and Ganesh Khade Ranjana. "Antimicrobial activity of mustard against Mackerel fish pathogens." International Journal of Trend in Scientific Research and Development 2, no. 2 (2018): 888–91. https://doi.org/10.31142/ijtsrd9523.

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Fish is a nutritionally rich food which is more prone to spoilage. It harbours variety of pathogens. Mustard is medicinally important spice. Isolation of Mackerel fish pathogens was done using selective and differential media. Nutritional characterization of mustard was carried out with respect to carbohydrate, protein and fat content. Antimicrobial activity of mustard against fish pathogen was studied using mustard paste and various mustard extracts. The optimum concentration of the extracts to be used for fish preservation was determined by agar cup diffusion method. Mustard crude oil extrac

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Patriani, P., and N. L. Apsari. "Improving the physical quality of beef meatballs using andaliman spice (Zanthoxylum acanthopodium DC) on shelflife." IOP Conference Series: Earth and Environmental Science 977, no. 1 (2022): 012134. http://dx.doi.org/10.1088/1755-1315/977/1/012134.

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Abstract Andaliman is a spice that has the potential as a source of natural antioxidants because it contains antimicrobial compounds that can inhibit damage to the food preservation process. Utilization of andaliman as traditional spice to increase the value of livestock products in terms of quality so that they can provide quality and sustainable food. This study aims to determine the best addition of andaliman for beef meatballs at 48 hours storage. The research method was a completely randomized design. This used 4 treatments which were repeated 6 times. The treatments in this study consist

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Lone, Zahoor Ahmad, and Navin Kumar Jain. "Phytochemical Analysis of Clove (Syzygium aromaticum) Dried Flower Buds Extract and its Therapeutic Importance." Journal of Drug Delivery and Therapeutics 12, no. 4-S (2022): 87–92. http://dx.doi.org/10.22270/jddt.v12i4-s.5628.

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The current study objective was to look into phytochemical analysis of Syzygium aromaticum dried flower buds. Clove has long been known to have positive health effects. The majority of the clove spice consumed worldwide comes from home kitchens. One of the most expensive spices, clove (Syzygium aromaticum) has historically been used for both food preservation and for several therapeutic goals. Clove is a native of Indonesia, although it has been cultivated throughout the world, including India. The dried bud powder was successively extracted with water, methanol, ethyl acetate and petroleum et

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Fadilah, Nurul, M. Dahlan, and Syamzan Syukur. "PRESERVATION OF ROTTERDAM FORT POST BONGAYA AGREEMENT IN MAKASSAR." Jurnal Diskursus Islam 9, no. 1 (2021): 11. http://dx.doi.org/10.24252/jdi.v9i1.17792.

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The purpose of this study was to clear analyze the existence of Fort Rotterdam and its preservation after the Bongaya agreement in Makassar. This study uses the steps in writing history, namely heuristics, criticism, interpretation and becomes a historiographical work with the literature study method. The results of this study indicate that First, Ujung Pandang Fortress have built by the Kingdom of Gowa to defend the greatness and dignity of the Gowa kingdom from colonial threats. This fort is one of the guard forts of the main fortress of Somba Opu, which is the center of the Kingdom of Gowa.

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Negera, Misgana, and Alemayehu P. Washe. "Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin." Journal of Food Quality 2019 (February 4, 2019): 1–10. http://dx.doi.org/10.1155/2019/4371206.

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Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degrade a wide range of chemical carcinogens. In the present study, aqueous extracts of judiciously selected natural dietary spices were evaluated for their ability to degrade aflatoxin B1 (AFB1). A total of 9 spices including garlic (Allium sativum), ginger (Zingiber officinale), black cumin (Nigella sativum), clove (Syzygium aromaticum), sacred basil (Ocimum basilicum), lemon grass (Cymbopogon citratusL. (DC)Stapf)), thyme (Thymus schimperi), fenugreek (Trigonella foen

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Chandrashekhar Kamble, Dr Meghla. "A Comprehensive review of Clove (Syzygium aromaticum) with special references of Ayurvedic and Modern Sciences." International Journal of Pharmaceutical Research and Applications 09, no. 06 (2024): 700–704. https://doi.org/10.35629/4494-0906700704.

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Herbal medicinal products have been documented as a significant source for discovering new pharmaceutical molecules that have been used to treat serious diseases. Many plant species have been reported to have pharmacological activities attributable to their phytoconstituents such are glycosides, saponins, flavonoids, steroids, tannins, alkaloids, terpenes, etc. Syzygium aromaticum (clove) is a traditional spice that has been used for food preservation and possesses various pharmacological activities. S. aromaticum is rich in many phytochemicals as follows: sesquiterpenes, monoterpenes, hydroca

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Mahatma, M. K., Kailashpati Tripathi, S. N. Saxena, and V. Bhardwaj. "Unveiling the nutraceutical potential of seed spices for multifaceted health effects." International Journal of Seed Spices 12, no. 1 (2024): 13–33. http://dx.doi.org/10.56093/ijss.v12i1.2.

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Seed spices, which are traditionally employed for flavor enhancement,coloration and food preservation, have long been recognized for theirmedicinal properties within the domain of traditional medicine systems.Recent advancements in seed spice technology, coupled with expandedknowledge of the chemical composition and pharmacological properties ofthese plants, have spurred comprehensive investigations into theirpotential health benefits. Pioneering experimental research,encompassing both animal studies and human trials, has revealednumerous health-promoting attributes associated with thesecommon

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Azmy, Karem. "Carbon-isotope stratigraphy of the SPICE event (Upper Cambrian) in eastern Laurentia: implications for global correlation and a potential reference section." Geological Magazine 156, no. 08 (2018): 1311–22. http://dx.doi.org/10.1017/s0016756818000638.

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AbstractThe δ13C profile from the lower interval of the Martin Point section in western Newfoundland (Canada) spans the Upper Cambrian (uppermost Franconian – lowermost Trempealeauan). The investigated interval (∼110 m) is a part of the Green Point Formation of the Cow Head Group and consists of the upper part of the Tucker Cove Member (topmost part of the Shallow Bay Formation) and the lowermost part of the Martin Point Member (bottom of the Green Point Formation). It is formed of rhythmites of marine carbonates alternating with shales and minor conglomeratic interbeds. Multiscreening petrogr

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KONG, BAOHUA, JINZHI WANG, and YOULING L. XIONG. "Antimicrobial Activity of Several Herb and Spice Extracts in Culture Medium and in Vacuum-Packaged Pork†." Journal of Food Protection 70, no. 3 (2007): 641–47. http://dx.doi.org/10.4315/0362-028x-70.3.641.

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Extracts prepared from honeysuckle, Scutellaria, Forsythia suspensa (Thunb), cinnamon, and rosemary with 75% ethanol and from clove oil dissolved in 75% ethanol were applied to inoculated agar media to observe their inhibitory effects on the growth of Escherichia coli, Pseudomonas fluorescens, and Lactobacillus plantarum. All the extracts suppressed the growth of these bacteria; Scutellaria exhibited the strongest effect against E. coli. An orthogonal test revealed that the most effective antimicrobial composite extracts were equal-volume mixtures of 0.125 g/ml Scutellaria + 0.5 g/ml honeysuck

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Dauda, A. O., and G. O. Adegoke. "Preservation of Some Physico-Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder." American Journal of Food Science and Technology 2, no. 4 (2014): 116–21. http://dx.doi.org/10.12691/ajfst-2-4-2.

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Ricardo-Rodrigues, Sara, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, and Miguel Elias. "The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview." Applied Biosciences 3, no. 1 (2024): 87–101. http://dx.doi.org/10.3390/applbiosci3010006.

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Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties. Essential oils are used widely as they are environmentally friendly, non-toxic, and biodegradable substitutes for harsh chem

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Shim, Chongseok, and Ho Kim. "Historical Implications of the Spice Trade of European Powers during the Age of the Great Voyage." Korean Society for European Integration 14, no. 3 (2023): 37–64. http://dx.doi.org/10.32625/kjei.2023.31.37.

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This study focused on the spice trade that originated from the Age of Discovery. From a macro perspective, the purpose was to present meaningful implications that can actively respond to today's rapidly changing international trade environment and that can be used as a reference for national policy trade trends. Compared to the Age of Exploration, today's international trade focuses on securing advanced technology and protecting resources and outwardly promotes free trade, but in reality, protectionism is the basis of national policy. Like spices, the complementary relationship between resourc

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Di Paolo, Mattia, Francesca Corsi, Maria Maggi, et al. "Efficacy of Hydroponically Cultivated Saffron in the Preservation of Retinal Pigment Epithelium." Molecules 28, no. 4 (2023): 1699. http://dx.doi.org/10.3390/molecules28041699.

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Saffron treatment is a broad-spectrum therapy used for several retinal diseases, and its effectiveness depends on a particular molecular composition (REPRON® saffron). Its production requires specific crops and procedures that, together with low yields, make this spice expensive. To reduce costs, the use of hydroponic crops is gradually increasing. In this study, we tested the protective properties of a hydroponic saffron (sH) batch in models of retinal pigmented epithelium (RPE) degeneration. ARPE-19 cells were pretreated with 40 µg/mL saffron and exposed to different types of damage: excess

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Ferriccioni, Natalia, Ricardo Mateucci, Agustina Zangrando, Susana Santana, and Carmen A. Campos. "Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard." Food Science and Technology International 25, no. 7 (2019): 579–87. http://dx.doi.org/10.1177/1082013219850667.

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The objective of this work was to evaluate the effects of different decontamination treatments on the quality of dehydrated thyme, coriander, and mustard. Treatments applied were: (i) ultraviolet radiation treatment irradiation; (ii) steam, (iii) steam–ultraviolet radiation treatment; (iv) humidification–ultraviolet radiation treatment, and (v) steam–humidification–ultraviolet radiation treatment. Their effectiveness to control indigenous aerobic mesophiles and yeasts and molds population was assessed by plate count. The effect of proposed treatments on total polyphenol contents and antioxidan

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Diane Christelle, Tsemo Tchuenwo, Ngueguim Chenang Elvis, Nzuta Kengne Clovis, et al. "Socio-economic diagnosis of some non-timber forest products of interest in the town of Bertoua, East Cameroon." International Journal of Current Research in Biosciences and Plant Biology 10, no. 2 (2023): 1–10. http://dx.doi.org/10.20546/ijcrbp.2023.1002.001.

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In the cities of Cameroon, Non-Timber Forest Products (NTFPs) more precisely spice plants, occupy a place of choice for the well-being of the population. NTFPs such as Irvingia gabonensis, Ricinodendron heudelotii and Tetrapleura tetraptera, which are among the most consumed in the city of Bertoua. The objective of this study was to make a socio-economic diagnosis of the state of these NTFPs. A questionnaire was administered to 500 people, including 18 collectors, 22 wholesalers, 165 retailers and 295 consumers in the sub-districts of Bertoua 1, Bertoua 2 and Mandjou. We found that the female

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Uttarwar, Gauri Kishor, Tanvi Santosh Kailaswar, Rohit Kishor Gandratwar, Bhushan Baban Salunke, Divya Korde, and Prashant Watkar. "Preperation of Sambhar Premix." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 2805–9. http://dx.doi.org/10.22214/ijraset.2024.62210.

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Abstract: A sambhar premix is a convenient blend of dry spices and lentils essential for preparing the popular South Indian dish, sambhar. Comprising roasted and ground ingredients like lentils (toor dal, masoor dal), spices (coriander, cumin, fenugreek, mustard seeds), dried red chilies, and aromatics (turmeric, asafetida, curry leaves); this premix offers a quick solution to recreate the flavorsome and aromatic sambhar. When stored in an airtight container, this premix maintains its freshness, making it a time-saving and versatile addition to various culinary creations. masala development pr

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Merawi, Edeget, and Taye Birhanu Belay. "Distribution, local use, and bio-prospecting opportunity of Ocimum americanum L. in Northwestern part of the Amhara Region, Ethiopia." Sustinere: Journal of Environment and Sustainability 8, no. 1 (2024): 123–37. http://dx.doi.org/10.22515/sustinere.jes.v8i1.383.

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Ocimum americanum (Basil) encompasses various uses. The plant is valued both as a food additive for its aromatic qualities and in folk medicine for treating various ailments. However, its uses, distribution, and the associated community knowledge have not been properly and systematically documented. Therefore, a survey was conducted to explore the bio-prospecting potential of Ocimum americanum and gather baseline information on its community knowledge. Purposive and proportional samplings were used to select districts, villages, users, and growers who participated in the study. The selected di

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Sivarajan, M., U. Lalithapriya, Peter Mariajenita, et al. "Synergistic effect of spice extracts and modified atmospheric packaging towards non-thermal preservation of chicken meat under refrigerated storage." Poultry Science 96, no. 8 (2017): 2839–44. http://dx.doi.org/10.3382/ps/pex057.

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Barros, Amanda Vieira de, Isabela Maria Fortaleza Neves Bomfim, Luan Lincoln Cunha Ribeiro, et al. "Phytochemical profile, antibacterial and antibiofilm activity of spice plants against important food pathogens." Cuadernos de Educación y Desarrollo 16, no. 6 (2024): e4675. http://dx.doi.org/10.55905/cuadv16n6-205.

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The spice plants are commonly used to flavor foods, but their nutritional value and antibacterial potential arouse interest in the application of these plants in alternative methodologies for the development of natural preservatives. The study aimed to characterize chemically and evaluate the antibacterial and antibiofilm potential of the essential oils of spicy plants against strains of food interest. The highest concentration of Camphor (37.00%) was observed in R. officinalis, of Geranial (29.85%) in Z. officinale, while the major compound of A. sativum oil was diallyl trisulfide (60.50%). T

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Patriani, P., and Rosadi. "The influence of marinating with red ginger (Zingiber officinale var rubrum) biomass on the physical quality and sensory properties of buffalo meat." IOP Conference Series: Earth and Environmental Science 1187, no. 1 (2023): 012006. http://dx.doi.org/10.1088/1755-1315/1187/1/012006.

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Abstract Red ginger has active chemical compounds that are beneficial for health. Besides being abundantly available, red ginger also has potential as a natural preservative. The content of active chemical compounds, antimicrobial activity, and protease enzyme support natural preservation methods in the food industry. This study aimed to determine the effect of red ginger concentration on the physical and organoleptic qualities of buffalo meat. The research method was experimental using a completely randomized design with 4 treatments and 5 replications. The treatment consisted of R0 = 0%; R1

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Çetiner, Ecenaz, Aysena Bayburt, and Nil Acaralı. "A novel aspect on different preservation methods for tomato paste by examining the protective effect of herb and spice oils." Food Chemistry 427 (November 2023): 136715. http://dx.doi.org/10.1016/j.foodchem.2023.136715.

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Gyamfi, Austin. "Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper." International Journal of Nutrition and Food Sciences 13, no. 6 (2024): 312–19. https://doi.org/10.11648/j.ijnfs.20241306.18.

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Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the composition of any food substance. It is through the proximate analysis that nutritional assessment on moisture, ash, crude protein crude fat and crude fibre are made. Essentially, proximate analysis allows manufacturers to maintain quality control. T

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M. Glodjinon, Nicéphore, Pacôme A. Noumavo, Kifouli Adéot, et al. "The technical production, storage and conservation routes of chilli peppers (Capsicum spp.) produced in Benin and constraints impeding the development of the sector." Journal of Animal & Plant Sciences 42.3 (December 31, 2019): 7279–95. http://dx.doi.org/10.35759/janmplsci.v42-3.1.

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Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food and especially in all local dishes in Benin. However, it is neglected in many countries and relegated to the background which does not favor the agricultural development. As a result, its cultivation and conservation are still traditional and face many cultural and post-harvest constraints. The objective of this work is to make an investigation on the current state of the chilli pepper sector in Benin from the planting, growth, harvest until the transformation through storage and preservation. Overall

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Pattanaik, S., A. Mohapatra, D. Rath, D. M. Kar, J. Panda, and A. Rath. "Preservative Action of Ginger and Garlic Ratio Mixture on Fresh Leaves of Moringa oleifera with its Computational Evidences." Asian Journal of Chemistry 34, no. 7 (2022): 1688–92. http://dx.doi.org/10.14233/ajchem.2022.23653.

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In food industries worldwide, food processing methods are tremendously needful to meet the present consumer’s demands. There are continuously increasing efforts to develop food preservatives by avoiding chemicals for which natural sources are the only alternative. Morninga oleifera (Moringaceae) is highly nutrious and medicinaly valued plant which will be detoriate with the microbial and environmental factors. The preservation of food materials is really challenged without using the chemical preservatives. The use of spice property of ginger and garlic has a characteristic pungent, hot, flavou

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Chaniago, Ibnu Ilhamdi. "The Historical Heritage of the Spice Trade in East Aceh Regency as a Resource for Learning Local History." Journal of Social Studies Research 3, no. 1 (2025): 32–48. https://doi.org/10.33059/jssr.v3i1.11259.

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The study of historical heritage as evidence of the spice trade in the Nusantara, particularly in the eastern region of Aceh, aims to explore and identify various historical evidences related to the spice trade routes in the area. The Aceh region holds a highly strategic position in the development of the spice trade in Southeast Asia, as evidenced by various historical relics, both in the form of physical sites and inherited historical memories, which can be utilized as sources for local historical learning. This research employs a descriptive qualitative method, with an approach that priorit

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Verma, Prawal P. S., Md Abu Nayyer, Saudan Singh, et al. "Exploring genetic and morphological diversity of fenugreek (Trigonella foenum-graecum L.) in Uttarakhand: A Review." Journal of Ayurvedic and Herbal Medicine 9, no. 3 (2023): 133–37. http://dx.doi.org/10.31254/jahm.2023.9307.

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Fenugreek (Trigonella foenum-graecum L.) is an important spice and medicinal herb that is widely cultivated in Uttarakhand, India. The state of Uttarakhand is known for its rich diversity of fenugreek, which provides a valuable source of genetic material for breeding programs to improve the crop's productivity, quality, and resilience. Fenugreek has a long history of use in the region, both as a food and as a medicine, and its diversity is an important part of the cultural heritage of the region. In this review, we provide an overview of the diversity of fenugreek in Uttarakhand, including its

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Zhang, Di, Efakor Beloved Ahlivia, Benjamin Bonsu Bruce, et al. "The Road to Re-Use of Spice By-Products: Exploring Their Bioactive Compounds and Significance in Active Packaging." Foods 14, no. 14 (2025): 2445. https://doi.org/10.3390/foods14142445.

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Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals—including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins—that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their distinctive advantage is in preserving volatile bioactives, demonstrating enzyme-inhibiting properties

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Marianto, Martinus Dwi, Rob Goodfellow, Wegig Murwonugroho, Mita Purbasari, and Hanggar Budi Prasetya (CA). "Revealing the Eco-aesthetics of the Pangium Edule Tree: A Natural Sources of Spices in a Time of Dendrophobia." International Society for the Study of Vernacular Settlements 10, no. 8 (2023): 360–75. http://dx.doi.org/10.61275/isvsej-2023-10-08-24.

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Pangium edule is a spice-producing tree with many benefits; ironically, while these benefits are acknowledged, this tree has become critically endangered. Some parts of the Pangium are traditionally used as spices and have recently become valuable for reasons of both personal health and human economics. This species needs to be preserved by any means including art. In fact, art has the potential to become a strategic medium in a campaign of preservation. This paper introduces the idea of the eco-aesthetics of the Pangium as an agent in its preservation, indeed very survival. The problems are:

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Stura, Ilaria, Zunaira Munir, Lorenza Cavallo, et al. "Combining Blue Light and Yellow Curcumin to Obtain a “Green” Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation." Foods 12, no. 10 (2023): 2038. http://dx.doi.org/10.3390/foods12102038.

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Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods:

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Kirian, V. M., L. A. Hlushchenko, and R. L. Boguslavskyi. "Plant genepool of forest-steppe of Ukraine." Genetičnì resursi roslin (Plant Genetic Resources), no. 23 (2018): 11–33. http://dx.doi.org/10.36814/pgr.2018.23.01.

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Goal: To investigate the distribution of and to collect local gene pool accessions of domestic plants and their wild relatives adapted to the forest-steppe of Ukraine and further to select among them accessions with economically and biologically valuable traits with subsequent inclusion in breeding and research programs and preservation in collections of the National Plant Gene Bank of Ukraine. Materials and Methods. Collecting was focused on local accessions of grain legumines, cereals, medicinal plants, vegetables, gourds and spice herbs, wild fodder legumes and cereal grasses and other valu

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Komonsing, Nilobon, Sebastian Reyer, Pramote Khuwijitjaru, Busarakorn Mahayothee, and Joachim Müller. "Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials." Foods 11, no. 5 (2022): 696. http://dx.doi.org/10.3390/foods11050696.

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Dried turmeric is used as a spice and traditional medicine. The common drying methods for turmeric (Curcuma longa L.) are sun drying and solar drying. In this study, turmeric slices with a thickness of 2 mm were dried at 40, 50, 60, and 70 °C in a laboratory hot-air dryer with a simulated solar radiation applied through transparent polycarbonate cover (UV impermeable) and PMMA cover (UV permeable). Air velocity and relative humidity of drying air were fixed at 1.0 M·s−1 and 25 g H2O kg−1 dry air, respectively. Light significantly increased the sample temperature under both covers. Page was the

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Izadpanah, F. A., S. A. Kalantari, M. E. B. Hassani, M. R. C. Naghavi, and M. Shokrpoura. "Molecular and morphological variation in some Iranian saffron (Crocus sativus L.) accessions." Genetika 47, no. 2 (2015): 711–22. http://dx.doi.org/10.2298/gensr1502711i.

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Saffron (Crocus sativus L.) is renowned as the most expensive spice in the world. This perennial species belongs to Iridaceae family. Germplasm collection and preservation are one of the main priorities for a better and successful crop improvement. In this study, preliminary evaluation of morphological and molecular diversity among 29 accessions of saffron from Iran was investigated. Several important traits such as length and number of leaves, leaves surface, fresh and dry weight of leaves were measured. RAPD markers using 17 primers were also used to evaluate molecular divergence among the a

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Latinović, Staniša, Ladislav Vasilišin, Lato Pezo, et al. "Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach." Foods 13, no. 21 (2024): 3355. http://dx.doi.org/10.3390/foods13213355.

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Drying is one of the most commonly used methods for food preservation, and in spice processing, it has a significant impact on quality. In this paper, the influences of drying at room temperature, 60 °C, and 90 °C and freeze-drying on celery and parsley roots and turmeric rhizomes were examined. The highest content of total phenolics was found in celery dried at 60 °C (C60), parsley at room temperature (PRT), and freeze-dried turmeric (TFD) (1.44, 1.58, and 44.92 mg GAE/gdm, respectively). Celery dried at room temperature (CRT), PRT, and TFD showed the highest antioxidant activity regarding th

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