INCORPORATION OF HERBS INTO OTHER MILK PRODUCTS

Peterson et al. [56] reported that tea leaves extract inhibited the production of Maillard browning aroma compounds in UHT (ultra high temperature) milk, both during processing and storage [76]. They recommended the Maillard reaction inhibiting action of herbs in prevention of the formation of toxic carcinogenic compounds in foods.

Sawale et al. [73, 74] observed the effect of Pueroria tubemsa on quality attributes of milk. The authors reported that herb addition was sensorially acceptable up to 0.4%level, and herb addition increased antioxidant activity while browning, pH, and heat stability were decreased in the milk samples. Itt vivo study also validated the functional activity (immunomodulatory and anti-oxidative potential) of herb in experimental mice [49]. Kamle et al. [35] reported that pineapple pulp addition improved the sensoiy acceptability of burfi. Prasad et al. [59] reported increase in antioxidant activity with incorporation of herb in powder and essential forms [57] and combination of EO increased the keeping quality of buifi [58]. Sandhya et al. [68] reported increase in keeping quality of curd by incorporation of pomegranate peel extract into it.

SUMMARY

Herbs have bioactive molecules responsible for several health benefits. Nowadays, research work has been focused on determining the functionality of herbal bioactives, their toxic effects, and delivery mechanism for supplementation in foods. International agencies are set to form the standards for these kinds of food products. However, addition of herbs (depending upon the herb type and its concentration) into foods may result into undesirable effects on their organoleptic attributes, which could ultimately decrease their acceptability. At present, most of the herb supplemented food products are having a typical flavor associated with that added herb and sometimes unnatural color also. This alternation in sensory quality restricts the application of herbs in foods products for functionality enhancement. Technological interventions are thus needed to allow successful incorporation of these nutraceuticals into food systems without alteration in the ideal sensoiy quality of food products.

KEYWORDS

  • • cardiovascular diseases
  • • functional foods
  • • herbal medicine
  • • phytosterols
  • • polyphenols
  • • value addition

REFERENCES

  • 1. Agaoglu, S., Dostbil, N., & Alemdar, S., (2005). The antibacterial efficiency of some herbs used in herby cheese. YYU Vet. Fak. Derg, 16(2), 39-41.
  • 2. Agboola, S. O., Chan, H. H., Zhao, J., & Rehman, A., (2009). Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk? LWT-Food Sci. Tech., 42,1352-1359.
  • 3. Akahoshi, R., & Takahashi, Y., (1996). Yoghurt Containing Bifidobacterium and Process for Producing the Same. PCT-International Patent W096/37113A1 (cited from the United Kingdom: Food Science Technology Abstracts (FSTA), 1997-08-P0149).
  • 4. Akoli, С. C., (1998). Fat replacer. Food Technology, 52(3), 47-53.
  • 5. Ali, M., (2004). Text Book of Pharmacognosy (p. 328). New Delhi: CBS Publishers.
  • 6. Amr, A. S., (1990). Role of some aromatic herbs in extending the stability of sheep ghee during accelerated storage. Egypt. J. Daily Sci., 18(2), 335-344.
  • 7. Ayar, A., Ozcan, M., Akgiil, A., & Akin, N., (2001). Butter stability as affected by extracts of sage, rosemary, and oregano. J. Food Lipids, 6(1), 15-25.
  • 8. Bakirci, I., (1999). The effects of some herbs on the activities of thermophilic dairy cultures. FoodNahrung, 43(5), 333-335.
  • 9. Ballabh, B., & Chaurasia, О. P, (2007). Traditional medicinal plants of cold desert Ladakh: Used in treatment of cold, cough and fever. Journal of Ethnopharmacology, 112, 341-346.
  • 10. Bandyopadhyay, M., Chakraborty, R., & Raychaudhuri, U., (2007). Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants. Ini. J. Daily Tech., 60(3), 228-233.
  • 11. Bandyopadhyay, M., Chakraborty, R., & Raychaudhuri, U., (2008). Antioxidant activity of natural plant source in dairy dessert (sandesh) under thermal treatment. LWT-Food Science and Technology, 41, 816-825.
  • 12. Basant, B., Lokesh, T., & Jorawar, S., (2018). Herbs: Way to enhance functionality of traditional dairy products. Daily and Vet. Sci. J., 6(3), 555-689.
  • 13. Bender, A. E., & Bender, D. A., (1994). A Dictionaiy of Food and Nutrition (5th edn., p. 420). New York: Oxford University Press.
  • 14. Boza, J. J., Martinez-Augustin, O., & Gil, A., (1995). Nutritional and antigenic characterization of an enzymatic protein hydrolysate. J. Agile. Food Chem., 43, 872-875.
  • 15. Buffo, R. A., & Reineccius, G. A., (2001). Comparison among assorted drying processes for the encapsulation of flavors. Perfumer and Flavorist, 26,58-67.
  • 16. Bullerman, H., & Gourma, L. B., (1987). Effects of oleuropeinonthe growth and aflatoxin production by Aspergillus parasiticus. Zeitschrifi fur Lebensmittel-Untersuchung und-Forschung (Journal of Food Examination and Research), 20,226-228.
  • 17. Champagne, С. P, & Fustier, P, (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion Biotechnology, 18,184-190.
  • 18. ChingYun, K., MiaoLing, W., MeiJen, L., & ChienJung, H., (2009). Studies on the manufacture of functional fermented milk with Chinese herbs. J. Taiwan Livestock Res., 42(2), 109-120.
  • 19. Chiou, D., & Langrish, T. A. G., (2007). Development and characterization of novel nutraceuticals with spray drying technology. Journal of Food Engineering, 82, 84-91.
  • 20. Desobry, S. A., Netto, F. M., & Labuza, T. P, (1998). Comparison of spray-drying, drum-drying and freeze-drying for carotene encapsulation and preservation. Journal of Food Science, 62(6), 1158-1162.
  • 21. Dev, S., (1997). Ethno therapeutic and modern drug development: The potential of Ayurveda. Curriculum Documents: Science, 73(11), 909-928.
  • 22. Esteves, C. L. C, Lucey, J. A., & Pires, E. M. V., (2002). Rheological properties of milk gels made with coagulants of plant origin and chymosin. Int. Daily J., 12,427-434.
  • 23. Estevez, M., Ramirez, R., Ventanas, S., & Cava, R., (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pate. LWT: Food Sci. Tech., 40, 58-65.
  • 24. Finotelli, P. V., & Rocha-Leao, M., (2005). Microencapsulation of Ascorbic Acid in Maltodextrin and Capsule Using Spray Drying, https://wunv.acadenna.edu/7580668/ microencapsulation _of_ascorbic_acidJnjnaitodextrin _and_capsul_using_spray- diying (accessed on 25 May 2020).
  • 25. Frye, A. M., & Setser, C. S.,(1993). Balking agent and fat substitute. In: Altschul, A. M., (ed.), Low Calories Foods Handbook (pp. 211-251). New York: Market, Dekker Inc.
  • 26. Hasler, С. M., (1998). Functional foods: Their role in disease prevention and health promotion. Food Technology, 52(11), 63-70.
  • 27. Hassan, F. A. M., Helmy. W. A., Anab, A. K., Bayoumi, H. M., & Amer, H., (2010). Production of healthy yoghurt by using aqueous extract of garlic. Arab. Univ. J. Agric. Sci., 18(1), 171-177.
  • 28. Hayaloglu, A. A., & Fox, P. F., (2008). Cheeses of Turkey: Three varieties containing herbs or spices. Daily Sci. Tech., 88, 245-256.
  • 29. Hazra, X, & Parmar, P, (2014). Natural antioxidant use in ghee: A mini review. Journal of Food Research and Technology>, 2(3), 101-105.
  • 30. Hussain, S. A., Sharma, P, & Singh, R. R. B., (2011). Functional dairy foods: An overview. In: Souvenir of International Conference on Functional Daily Foods (pp. 227-256). Karnal, NDRI.
  • 31. Hussain, S. A., Sharma, P, & Singh, R. R. B., (2012). Product diversification opportunities and emerging technologies for the Indian dairy industry. In: Souvenir of National Seminar on Dairying in Eastern India: Challenges and Opportunities (pp 52-60). Indian Dairy Association (EZ) Bihar State Chapter, Patna.
  • 32. Hussain, S. A., Patil, G. R., Singh, R. R. B., & Raju, N., (2015). Potential herbs and herbal nutraceuticals: Food applications and their interactions with food components. Journal Critical Reviews in Food Science and Nutrition, 55, 94-122.
  • 33. Jarvis. B., (1983). Mold and mycotoxins in moldy cheeses. Microbiologie Aliments Nutt:, 1, 187-191.
  • 34. Kaefer, С. M., & Milner, J. A., (2009). The role of herbs and spices in cancer prevention.

J. Nutt: Biochem., 19, 347-361.

  • 35. Kamble, K., Kahate, P. A., Chavan, S. D.. & Thakare, V. M., (2010). Effect of pineapple pulp on sensory and chemical properties of burfi. Veterinary World, 3(1), 329-331.
  • 36. Kamboj, V. P, (2000). Herbal medicine. Current Science, 78(1), 35-50.
  • 37. Karaca, A. C., Nickerson, M., & Nicholas, H., (2013). Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chemistiy, 139,448-457.
  • 38. Kenyon, M. M., (1995). Modified starch, maltodextrin, and corn syrup solids as wall material for food encapsulation. In: Risch, S. J., & Reineccius, G. A., (eds.),Encapsulation and Controlled Release of Food Ingredients (pp. 43-50). ACS Symposium Series 590, Washington D.C. American Chemical Society.
  • 39. Knowler, W. C., Barret-connor, E., Fowler, S. E., Haimnan, R. F., Lachin, J. M., & Walker, E. A., (2003). Reduction in the incidence of type 2 diabetes with lifestyle intervention or metafornima. New England Journal of Medicine, 346, 393-403.
  • 40. Lamasa, E. M, Barrosa, R. M., Balcao, V. M, & Malcata, F. X., (2001). Hydrolysis of whey proteins by proteases extracted from Cymra cardunculus and immobilized onto highly activated supports. Enzyme and Microbial Technol., 28, 642-652.
  • 41. Landge, U. B., Pawar, В. K., & Choudhari, D. M., (2011). Preparation of shrikhand using Ashwagandha powder as additive. Daiiying, Foods and Home Sciences, 30(2), 79-84.
  • 42. Lodh, J., Khamrui, K., & Prasad, W. G., (2018). Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by central composite rotatable design. Journal of Food Science and Technology, 55(5), 1832-1839.
  • 43. Luca, A., Cilek, B., Hasirci, V, Sahin, S., & Sumnu, G., (2013). Effect of degritting of phenolic extract from sour cherry pomace on encapsulation efficiency: Production of nano-suspension. Food Bioprocess Technology’, 6(9), 2494-2502. e-article, doi: 10.1007/S11947-012-0880-Z 2013.
  • 44. Mahdavee, K., Jafari, S. M., Ghorbani, M., & Hemmati, K.s (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color. Carbohydr. Polym., 25(105), 57-62.
  • 45. Malacridaa, R. C., & Telisa, V. R. N. (2011) Effect of Different Ratios of Maltodextrin/ Gelatin and Ultrasound in the Microencapsulation Efficiency of Turmeric Oleoresin. https://pdfs.semanticscholar.org/b095/4207222f68ee01383c2fb4c0203a81bfdf9f. pdf?_ga=2.110100741.140053027.1592366996-798819573.1560248475 (accessed on 25 May 2020).
  • 46. Marshall, С. M., Beeftlink, H., & Tratmner, J., (1999). Toward a rational design of commercial maltodextri. Trend of Food Science Technology’, 10, 345-355.
  • 47. McClements, D. J., Decker, E. A., Park, Y., & Weiss, J., (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Renew in Food Science and Nutrition, 49(6), 577-606.
  • 48. Mocanu, G. D., Rotaru, G., Botez, E., Vasile, A., Gitin, L., Andronoiu, D., & Nistor, O., (2009). Research concerning the production of a probiotic dairy product with added medicinal plant extracts. Food Tech., 32, 37-44.
  • 49. Moharkar, K., Sawale, P. D., Sumit, A., Suman, K., & Singh, R. R. B., (2013). In vivo effect of Withania somnifera on immunomodulatory and antioxidative potential of milk in mice. Food and Agricultural Immunology, 25(3), 443^152.
  • 50. Najgebauer-Lejko, D., Grega, T., Sady, M., & Domagala, J., (2009). The quality and storage stability of butter made from sour cream with addition of dried sage and rosemary. Biotechnology’ in Animal Husbandly, 25(5-6), 53-761.
  • 51. O’Connella, J. E., & Fox, P. F., (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: A review. Int. Daily J., 11, 103-120.
  • 52. Ozcan, M., (2003). Antioxidant activity of rosemary, sage and sumac extracts and their combinations on stability of natural peanut oil. J. Medicinal Food, 6(3), 267-270.
  • 53. Ozkan, G., Simsek, B., & Kuleasan, H., (2007). Antioxidant activities of Satureja cilicica essential oil on butter and in vitro. J. Food Eng., 79,1391-1396.
  • 54. Pawar, N., Arora, S., Singh, R. R. B., & Wadhwa, В. K., (2012). The effects of Asparagus racemosus (Shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants. International Journal of Daily Technology’, 65(2), 293-299.
  • 55. Peng, D., Ya, D. Z., Ying, M., Yuan, G., & Dong, L., (2010). Production and function of dealcohol yogurt beverage. China Dairy Industry, 55(1), 26-28.
  • 56. Peterson, D. G., & Totlani, V. M., (2005). Influence of flavonoids on the thermal generation of aroma compounds. In: Shahidi, F., (ed.), Phenoiics in Foods and Natural Health Products (pp 143-160). American Chemical Society, Washington, DC. ACS Symposium Series #909.
  • 57. Prasad, W., Khamrui, K., Mandal, S., & Badola, R., (2018). Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA. International Journal of Daily Technologу, 71(2), 810-819.
  • 58. Prasad, W., Khamrui, K., & Sheshgiri, S., (2017). Effect of packaging materials and essential oils on the storage stability of burfi. Journal of Packaging Technology’ and Research, 1(3), 181-192.
  • 59. Prasad, W., Khamrui, K., Mandal, S., & Badola, R., (2017). Anti-oxidative, physicochemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). Journal of Food Science and Technology>, 54(12), 3802-3809.
  • 60. Prasher, R., (1999). Standardization of Vasa ghiita and its extract form and their comparative pharmaco-clinical study with special reference to Su asa roga (Asthma). Master in Medicine Thesis (p. 227). Gujarat Ayurved University, Jamnagar, India.
  • 61. Pszczola, D. E., (1998). ABC’s of nutraceutical ingredients. Food Technology>, 52(3), 30-37.
  • 62. Purohit, А. V, (2012). Effect of herb extract (WUhania somnг/ёга/Ashwagandha) incorporation on storage stability of ghee. M.Tech. Thesis for NDRI (p. 180). Karnal.
  • 63. Rabe, T., & Staden, J. V., (1997). Antibacterial activity of South African plants used for medicinal purposes. Journal of Ethnophannacology, 56, 81-87.
  • 64. Roller, S., (1996). Starch derived fat mimetics: Maltodextrin. In: Roller, S., & Jones, S. A., (eds.), Handbook of Fat Replacer (pp. 99-118). Boca Raton, CRC Press.
  • 65. Rosenthal, I., Bernstein, S., & Nakimbugwe, D. N., (1999). Effects of tea solids on milk. Milchwissenschaft, 54, 149-152.
  • 66. Sadeghi, E., Basti, A. A., Misaghi, A., Salehi, T. Z., & Osgoii, S. B., (2010). Evaluation of effects of Cuminum cyminum and probiotic on Staphylococcus aureus in feta cheese. J. Medicinal Plants, 9(34), 131-141.
  • 67. Sarny, P. R., & Ignacimuthu, S., (2000). Antibacterial activity of some folklore medicinal plants used by tribals in Western Ghats of India. Journal of Ethnophannacology’, 69, 63-71.
  • 68. Sandhya, S., Khamrui, K., Prasad, W, & Kumar, M. C., (2018). Preparation of pomegranate peel extracts powder and evaluation of its effect on functional properties and shelf life of curd. LWT, 92, 416-421.
  • 69. Sankarikutty, В. M., Sreekumar, C. S., & Mathew, A. G., (1988). Studies on microencapsulation of cardamom oil by spray drying teclmique. Journal of Food Science Technology’, 25, 352-358.
  • 70. Sarabi-Jamab, M., & Niazmand, R., (2009). Effect of essential oil of Mentha piperita and Zizipliora clinopodioides on Lactobacillus acidophilus activity as yogurt starter culture. American-Eurasian J. Agile. Environ Sci., 6(2), 129-131.
  • 71. Sawale, P. D., Patil, G. R., Hussain, S. A., Singh, A. K., & Singh, R. R. B., (2017). Release characteristics of polyphenols from microencapsulated Tenninalia arjuna

extract: Effects of simulated gastric fluid. International Journal of Food Properties, 20(12), 3170-3178. doi.org/10.1080/10942912.2017.1280677.

  • 72. Sawale, P. D., Pothuraju, R., Hussain, S. A., Anuj, K., Kapila, S., & Patil, G. R., (2016). Hypolipidemic and anti-oxidative potential of encapsulated Tenninalia arjuna added vanilla chocolate milk in high cholesterol fed rats. Journal of Science of Food and Agricultural, 96(4), 1380-1385. doi: 10.1002/jsfa.7234.
  • 73. Sawale, P. D., Singh, R. R. B., Arora, S., Kapila, S., Rastogi, S., & Rawat, A., (2012). In vivo immunomodulatory and antioxidative potential of Pueraria tuberose- milk model in mice using milk as the carrier. International Journal of Daily Technology, 66(2), 202-206. doi: 10.1111/1471-0307.12011.
  • 74. Sawale, P. D., Singh, R. R. B., Arora, S., & Kapila, S., (2014). Stability and quality of Pueraria tuberosa-milk model system. Journal of Food Science and Technology’, 52(2), 1089-1095. doi: 10.1007/sl3197-013-1067-y.
  • 75. Schaller, F., Rahalison, L., Islam, N., Potterat, O., Hostettmann, K., Stoeckli-Evans, H., & Mavi, S., (2000). New potent antifungal ‘quinone methide’ diterpene with a cassane skeleton from Bobgunnia madagascariensis. Helvetica. Chimica. Acta, S3,407-413.
  • 76. Schamberger, G. P., & Labuza, T. P, (2007). Effect of green tea flavonoids on Maillard browning in UHT milk. LWT-Food Sci. Tech., 40, 1410-1417.
  • 77. Sharma, A., Tyagi, C. L. K., Singh, M., & Rao, С. V., (2008). Herbal medicine for market potential in India: An overview. Academic Journal of Plant Sciences, 1(2), 26-36.
  • 78. Sharma, R., (2005). Market trends and opportunities for functional dairy beverages. Australian Journal of Daily Technology, 60(2), 196-199.
  • 79. Shiga, H., Yoshii, H., & Nishiyama, T., (2001). Flavor encapsulation and release characteristics of spray dried powder by the blended encapsulant of cyclodextrin and gum Arabic. Drying Technology’, 19, 1385-1395.
  • 80. Singh, H., (2006). Prospects and challenges for harnessing opportunities in medicinal plants sector in India). Law, Environment and Development Journal, pp. 186-196. http://www.lead-journal.org/content/06196.pdf (accessed on 25 May 2020).
  • 81. Singh, R. R. B., & Hussain, S. A., (2011). Application of herbs in development of functional milk and milk products. In: Compendium of National Training Programme on "Basic and Applied Approaches in Designing of Daily based Nutraceuticals and Functional Foods" (pp. 19-24). NDRI, Karnal, India.
  • 82. Smith-Palmer, A., Stewart, J., & Fyfe, L., (2001). The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol., 75(4), 463-470.
  • 83. Srikanth, K., Kartikeyan, S., Adarsh, K., & Punitha, K., (2016). Aloe vera and its application in dairy and food products. Research Journal of Animal Husbandly and Daily Science, 7(2), 84-90.
  • 84. Subhose, V., (2005). Basic principles of pharmaceutical science in Ayurveda. Bull. Indian Inst. Hist. Med. Hyderabad, 35, 83-92.
  • 85. Tarakci, Z., Temiz, H., & Ugur, A., (2011). The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. Int. J. Daily Technol., 64( 1), 108-116.
  • 86. Tarakci, Z., (2004). The influence of Prangos sp. on characteristics of vacuum-packed Van herby cheese during ripening. Milchwissenschaft, 59, 619-623.
  • 87. Tolve, R., Galgano, F., & Caruso, M., (2016). Encapsulation of health promoting ingredients: Applications in foodstuffs. International Journal of Food Sciences and Nutrition, 67(8), 888-892.
  • 88. Tekinsen, О. C., (1997). Dairy Products Technologу (pp. 224-226). S.U. Vet. Fak Yay, Konya s.
  • 89. Trevelyan, J., (1993). Herbal medicine. Nursing Times, S9, 36-38.
  • 90. Veale, D. J. H., Furman, К. I., & Oliver, D. W., (1992). South African traditional herbal medicines used during pregnancy and childbirth. Journal of Ethno Pharmacology, 36, 185-191.
  • 91. Wang, Y., Zhaoxin, L., Fengxia, L., & Xiaomei, B., (2009). Study on microencapsulation of curcumin pigments by spray drying. European Food Research and Technology, 229, 391-396.
  • 92. Williams, P. A., & Phillips, G. O., (2000). Gum Arabic. In: Phillips, G. O., & Williams, P. A., (eds.), Handbook of Hydrocolloids (pp. 155-168). Cambridge: Woodhead Publishing Limited.
  • 93. Yoshii, H., Soottitantawat, A., & Liu, X. D., (2001). Flavor release from spray-dried maltodextrin/gum Arabic or soy matrices as a function of storage relative humidity. Innovative Food Science and Emerging Technologies, 2, 55-61.
  • 94. Zegarska, Z., & Rafalowski, R., (1997). Antioxidant Effect of Sage Extract in Relation to Butter (pp. 227-229). Scientific Communications, Olsztyn.
  • 95. Zheng, L., Ding, Z., Zhang, M., & Sun, J., (2011). Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization. Journal of Food Engineering, 104, 89-95.
 
Source
< Prev   CONTENTS   Source   Next >