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Emerging Trends in Microwave Processing of Spices and Herbs

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Relation http://ir.cftri.com/12412/
http://dx.doi.org/10.1080/10408398.2013.818933
 
Title Emerging Trends in Microwave
Processing of Spices and Herbs
 
Creator Ismail, R. Kubra
Devender, Kumar
Jagan Mohan Rao, L.
 
Subject 30 Spices/Condiments
05 Microwave heating
 
Description Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to
food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices
are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and
extraction are most important methods for preservation and value addition to spices. There are different techniques for
drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use
of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there
are a number of non-conventional extraction methods in use that are all, in principle, solid–liquid extractions but which
introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to
solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the
review describes the potential application of microwave energy for extraction of essential oil/bioactive components
from spices and herbs and the advantages of microwave-assisted process over the other extraction processes
generally employed for extraction. It also showcases some recent research results on microwave drying/extraction
from spices and herbs.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12412/1/Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition%2C%20562160%E2%80%932173%2C%20%282016%29.pdf
Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition, 56. pp. 2160-2173.