Emerging Trends in Microwave Processing of Spices and Herbs.
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.
a Plantation Products, Spices and Flavor Technology Department , Central Food Technological Research Institute, Mysore, India (A Constituent Laboratory of Council of Scientific and Industrial Research , New Delhi , India ).
Ismail
I
Rahath Kubra
a Plantation Products, Spices and Flavor Technology Department , Central Food Technological Research Institute, Mysore, India (A Constituent Laboratory of Council of Scientific and Industrial Research , New Delhi , India ).
Devender
D
Kumar
a Plantation Products, Spices and Flavor Technology Department , Central Food Technological Research Institute, Mysore, India (A Constituent Laboratory of Council of Scientific and Industrial Research , New Delhi , India ).
Lingamallu
L
Jagan Mohan Rao
D000975:Antioxidants; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D006801:Humans; D008872:Microwaves; D010936:Plant Extracts / Q000737:chemistry; D010946:Plants, Medicinal; D017365:Spices
D000975:Antioxidants; D010936:Plant Extracts
Spices; antioxidants; drying; extraction; microwave energy