Spice use in food: Properties and benefits

Elizabeth, De La Torre Jessica; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

doi:10.1080/10408398.2013.858235

Cited by 126 publications

(68 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[44] Application of cinnamon in food Antimicrobial activity Recent studies have shown that cinnamon can prevent microorganism-induced food spoilage. [66] Anti-bacterial activity, particularly against Bacillus subtilis, Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa, as well as antifungal activity, mainly against Aspergillus (A. niger, A. flavus, A. ochraceus, and A. terreus), Fusarium (F. graminearum and F. moniliforme), and Penicillium (P. citrinum and P. viridicatum), have been demonstrated. [22,67] C. zeylanicum essential oil at a concentration of 500 ppm has been reported to inhibit the growth of some species of Streptococcus, Enterococus, Acinetobacter, Enterobacter, Klebsiella, Proteus, Mycobacterium, Clostridium, Listeria, and Candida.…”

Section: Anti-hypertriglyceridemiamentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

View full text Add to dashboard Cite

Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

show abstract

Section: Anti-hypertriglyceridemiamentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Therefore, the application of clove and its most important medicinal composition eugenol (C10H12O2, CAS No. : 97-53-0) in food industry as antiseptic attracts many attentions of researchers recently (Hu, Gerhard, Upadhyaya, Venkitanarayanan, & Luo, 2016;Patel, 2015;Jessica Elizabeth et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Progress on the Antimicrobial Activity Research of Clove Oil and Eugenol in the Food Antisepsis Field

Zhou

Wei

2018

Journal of Food Science

108

View full text Add to dashboard Cite

As potential and valuable antiseptics in the food industry, clove oil and its main effective composition eugenol show beneficial advantages on antibacterial and antifungal activity, aromaticity, and safety. Researches find that both clove oil and eugenol express significantly inhibitory effects on numerous kinds of food source microorganisms, and the mechanisms are associated with reducing the migratory and adhesion and inhibiting the synthesis of biofilm and various virulence factors of these microorganisms. Clove oil and eugenol are generally regarded as safe in vivo experiments. However, they may express certain cytotoxicity on fibroblasts and other cells in vitro. Studies on the quality and additive standard of clove oil and eugenol should be strengthened to promote the antiseptic effects of them in the food antiseptic field.

show abstract

“…Plant parts are used as spice like leaves (mint, rosemary), flower (clove), bulb (garlic, onion) and fruit (cumin, red chilli). They enjoy the status of GRAS [79]. Factors that affect the antimicrobial efficacy of a compound incorporate target microorganism, initial microflora of the food and environmental factors.…”

Section: Plant Extractsmentioning

confidence: 99%

“…The plants that possess antioxidant property which belong to Lamiaceae, rosemary, oregano, thyme, sage, marjoram, basil, coriander and pimento are predominant [79]. Lipid peroxidation is the main culprit in the rejection of meat and meat products.…”

Section: Plant Extractsmentioning

confidence: 99%

Efficacy of Plant Antimicrobials as Preservative in Food

Dhiman¹,

Aggarwal²

2020

Food Preservation and Waste Exploitation

View full text Add to dashboard Cite

Safe and hygienic food is a requirement for a healthy society. The problem of food-borne outbreaks has built a challenge against the food and health regulatory authorities to control the pathogenic microorganisms. Chemical preservative has created some health problems in foods, so the recent trend is towards the use of natural antimicrobials in foods. Plants are valuable source of bioactive molecules exhibiting antimicrobial activities. The plant antimicrobial compounds have diverse chemical nature such as alkaloids, phenolics, terpenes, terpenoids, flavonoids, essential oil, etc. Many plant antimicrobials possess antimicrobial activity against pathogens and spoilage microorganisms. But variation in effectiveness of these compounds against microorganisms in laboratory system and in real food systems is major determinant in their food use. Several plant extract or purified compounds are part of human diet since thousands of years. Although some plant compounds enjoy the status of generally recognised as safe (GRAS), typical toxicological information of their use in food is not available. So the improvement in cost-effective isolation and toxicological information of these compounds is helpful in their use as biopreservative in foods.

show abstract

Spice use in food: Properties and benefits

Cited by 126 publications

References 66 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Progress on the Antimicrobial Activity Research of Clove Oil and Eugenol in the Food Antisepsis Field

Efficacy of Plant Antimicrobials as Preservative in Food

Contact Info

Product

Resources

About