3. ๏ Functional foods
๏ Herbs: Categories, Bioactives present etc.
๏ Phenolic compounds
๏ Antioxidant properties of phenols - Mechanisms
๏ Important considerations for incorporation into foods
๏ Herb and food interactions
๏ Applications into food products
๏ Conclusion
4. ๏ Functional foods โ provide health benefit beyond basic
nutrition
๏ Growing universal control over nutrition and personal
health- People prefer food with desired health benefits
๏ The world market for functional foods and drinks - estimated
to reach US$ 30 billion by 2015 - yearly growth potential -
10%
(Global Industry Analysts, 2014)
9. ๏ Herbs - long history of usage as natural remedies for curing
many health related complications
๏ Natureโs gift to mankind
๏ Use of herbs as a food source - History of Persia,
Mesopotamia, Greece, Rome, India and Arabian countries
๏ Example: Cheese, yoghurt, ghee etc.
๏ Herbs - culinary purposes
10. ๏ Ayurveda - prescribed several ways in which the medicinal
benefits of herbs could be conveyed via certain foods as
carriers
๏ Considerable portion of todayโs functional food market
consists of herbal supplemented functional foods
๏ Herbs - categorized based on their use and toxicity
๏ Food herbs: gentle in action, very low toxicity, no adverse
response
(Singh and Hussain, 2011)
11. ๏ Utilized in substantial quantities over long periods
without any acute or chronic toxicity
๏ Medicine herbs: stronger acting, used as prescription
drug for specific medical conditions (with a medical
diagnosis)
๏ Used for a limited period of time, often cause adverse
reactions and in some cases, drug interactions
๏ Poisonous herbs: strong potential for both acute or
chronic toxicity
๏ Utilized strictly under supervisions of trained clinicians
(Winston 1992)
12. ๏ Herbs harbor a wide variety of active phytochemicals:
๏ Flavonoids, terpenoids, lignans, polyphenols, carotenoids,
coumarins, saponins, plant sterols, uramins, phthalates,
alkaloids, anthraquinones, tannins and essential oils etc.
(Craig, 1999)
17. ๏ Ghee and butter
๏ Shelf-life extension
๏ Natural โ consumer interest
๏ Synthetic antioxidants โ BHT or BHA - not safe for human
consumption - suspected to have carcinogenic activity
Fat rich dairy products
18. ๏ Sage (Salvia officinalis) and Rosemary (Rosmarinus
officinalis) extracts - most widely used
๏ Antioxidant activity - stronger than BHA or BHT
๏ Ghee - absorbs all the medicinal properties of the
herbs without losing its own attributes
๏ 60 medicated ghee preparations - Ayurvedic literature
Fat rich dairy products
(Estรฉvez et al., 2007)
(Pandya and Kanwajia, 2002)
19. A generalized method of preparation of
medicated Ghee is described in detail in
Sharangdhar samhita an ayurvedic text
(Adhvaryu,1994)
20. โข Lassi - ready-to-serve - wide popularity in India - overseas
markets
โข Lassi - characteristic sweet and slightly sour taste - used as a
carrier for herbal bioactives
โข Aloe barbadensis Miller (Ghrit kumari) โ for lassi and dahi
preparation
โข Animal study - functional lassi โ enhanced immunoprotective
effects
โข Functional dahi - probiotic viability > 7 log cfu/ml during 12
days storage period
Dahi and Lassi
(Hussain et al., 2011)
(Pal et al., 2012)
21. โข About 80% of chhana produced in Kolkata is converted
into sandesh
โข Incorporation of herbs into highly demanded dairy
products will improve the health status of the consumers
โข Turmeric (Curcuma longa L.), coriander (Coriandrum
sativum L.), curry leaf (Murraya koenigii L.), spinach
(Spinacia oleracea) and aonla (Emblica officinalis) - as a
paste โ sandesh
โข Compared with synthetic antioxidants TBHQ and BHA:
BHT (1:1) at 100 and 200 mg/kg levels
Sandesh
(Aneja et al., 2002)
22. โข Semi-soft, sweetish-sour, whole milk product prepared from
lactic fermented curd
โข Can easily harbor herbal extracts without undergoing significant
sensory changes
โข Addition of 0.5% Ashwagandha powder to shrikhand -
improved the organoleptic quality - product was remained
acceptable up to 52 days at refrigerated temperatures
Shrikhand
(Landge et al., 2011)
29. Important considerations
Milk
Heat treatment
Effect on
bioactivity
Growth of
starter may
be affected Effect on
functionality
Herbal extract
Effect on
sensory,
physico-
chemical,
textural and
functional
properties of
final products
Starter
Herbal extract
30. Medicated Ghee: Vasa ghrit
Herb: Adhatoda vasica
Dose: 10 gms twice a day
Production method standardization
ASTHMA TREATMENT
(Ayu. Pharmacopoeia,1963)
(Prasher et al.,1999)
31. HPTLC studies revealed the presence of
Vasicinone an anti asthamine agent in Vasa
ghrit
Clinical studies showed marked improvement in
92.59% cases with in 21 days
30.16% reduction serum cholesterol level
(Prasher et al.,1999)
32. Medicated Ghee: Panchatikta ghrit
Herbs: Emblica officinalis, Terminalia bellinica, Terminalia
chebulla, Curcuma longa
Pharmaco-clinical studies showed that various therapeutic
aspects
PSORIASIS TREATMENT
(Kumar et al.,1999)
33. Medicated Ghee: Arjuna ghrit
Herb: Turminalia arjuna
Possible mechanisms: Antiatherogenic effect
Antioxidant effects of herb which contains a very high
amount of phenolic compounds and flavonoids
Heart care with medicated Ghee
(Zaveri,2001)
34. Medicated Ghee: Yastimadhu ghrit
Herb: Glycrrhizza glabra
Pharmacological study - Ghee @ 1.8gm/kg body wt in rats
produced marked effect in ulcer prevention
ULCER TREATMENT
(Joshi et al.,1998)
35. โข Arjuna ghee - Terminalia arjuna
โข Beneficial effects against cardiovascular diseases and stability
to oxidative deterioration
โข Herbal Ghee - Satavari herb โ alcoholic and aqueous extracts -
increased oxidative stability
Daily diet
(Rajanikant and Patil, 2005)
(Pawar et al. (2012)
36. โข Enhanced shelf life
โข Coriander - increased the shelf-life of sandesh up to 8 days at
(30ยฑ1ยฐC) and 30 days at (7ยฑ1ยฐC)
(Bandyopadhyay et al., 2007)
37. โข Most of the Indian traditional dairy products - high amount
moisture content - favour the growth of microorganisms leading
to their spoilage
โข Phenolic compounds of herbs are a good alternative for the
synthetic antimicrobial agents used in food industry
โข Ferulic acid, tea catechins, oleuropein, ellagic acid and p-
coumaric acid - inhibit the growth of pathogenic bacteria -
Salmonella enteritidis, Staphylococcus aureus, Listeria
monocytogenes and fungi
Other possible uses
(Schaller et al., 2000)
38. โข Oleuropein derived from Olive tree has been reported to
markedly inhibit the production of Aflatoxins
โข Oleuropein could be advantageous in products like chhana and
paneer where the growth of moulds leading to mycotoxins
production may present health risk
(Bullerman and Gourma, 1987)
(Jarvis, 1983)
Contโฆ.
39. โข Phenolic compounds interact with proline rich proteins
(caseins) through hydrophobic and hydrogen bonding
โข Flexible secondary structure and the greater extent of hydrogen
bonding exhibited by proline-rich proteins
โข Under specific conditions covalent linkage is possible
โข Interaction of polyphenols with food proteins may have
implications in terms of their bioavailability and antioxidant
capacity
โข Addition of milk to tea - affect the intake of flavonoids from
tea, prevent the vascular protective effects of tea in human
Interaction of herbal and food ingredients
40. โข Coloured tea polyphenols interact mainly with the ฮฑ-casein and
the ฮฒ-casein of the milk to form soluble casein-polyphenol
complexes
โข In the absence of the casein, both ฮฑ-lactalbumin and ฮฒ-
lactoglobulin interact with the coloured tea polyphenols,
forming either soluble or insoluble protein-polyphenol
complexes
โข Biological value of casein was reduced by incubation with
chlorogenic acid
โข There was reduction in the availability of amino acids namely
lysine (35%), tryptophan (58%), tyrosine (14%), histidine
(24%) and methionine (24%)
โข When solutions containing phenolic compounds and casein
were aerated at 80ยฐC for 10 h, browning occurs
41. โข Catechin increased the volume and improved the stability of ฮฒ-LG
foams by forming hydrophobic and hydrogen bonds between
proteins absorbed at the interface
โข Green tea extracts increased the heat stability and rennet
coagulation time of milk
โข Aloe vera extract (added at a level of 0.4% w/v to skim milk and
0.8% w/v to concentrated milk) increased heat stability of skim
milk (at 140ยฐC) and concentrated milk (at 120ยฐC) and retarded
rennet coagulation
โข The stabilising effect of phenolic compounds could be due to their
ability to get thermally oxidised to quinones, which are extremely
electrophilic and interact with nucleophilic amino acid residues,
e.g., lysine and cysteine, to maintain micellar integrity, which is
compromised on heating
42. โข Addition of milk and sugar enhances and stabilizes the
antioxidant effect of black tea.
โข This has been attributed to the possible non-covalent
interactions between tea polyphenols and polar milk proteins
โข Polyphenols have been reported to increase the stability of
casein micelles to oxidative degradation and foaming
โข ฮฒ-LG might protect the flavonoids and alkaloids in food
exposed to high pH during food processing
โข ฮฒ-LG might increase solubility of phenolics and in this way
enhance their bioavailability
43. โข Herbs โ harbor functional components - natureโs gift
โข Research - functionality of herbal components, toxicology and their
use in food products has been the matter of interest
โข However - concentration and type - certain undesirable effects on
their sensory, physico-chemical and textural properties which in turn
could affect their overall acceptability
โข Herbal ghee being marketed is mostly sold as medicine - associated
with typical flavour, bitter or pungent taste and a dark colour
Conclusion
44. โข Therapeutic preparations - not acceptable for routine use
โข Technological modifications/alterations so that the sensory
quality of the final product remains unaltered
โข Very limited information - interactions of herbal and food
constituents on human health have to be studied thoroughly
โข More research - effect of processing conditions on the
bioavailability of functional components in the herbs
Contโฆ.
Editor's Notes
Now a days a consumers are intrested in functional foods which provide basic nutrition as well as some health benefits, as a results of this they become the popular in worlwide and .s
The fortified with some addtional nutrient this is caloled as the fortified food-vanspati ghee vit a. Inulin containing yoghurt, a food from which a deteriote compound are removed replaced or reduced with some beneficail compound โlow coloriy sweets based on artificial sweetner, a food in which a one of the compound is naturaly enhanced with special treatment or specila growing condition this is callled as enhanced foods
including metabolic_d isorders such as obesity, insulin resistance, diabetes etc,
India is the largest producer of medicinal herbs and is referred to as the โBotanical Garden of the World [2].
They have also found their usage
in culinary purPoses and some of them have been reported for^ their use in cheese, yoghurt and other tota products
Ayurvedath e Indian traditional medicinal itrature, has prescribed several ways in which the medicinal benefits of herbs could be conveyed via. More than 50 medicated
ghee formulations prepared by incorporating different herbal preparations are reported in Ayurveda.
Herbs contain high amounts of phenolic compounds which posses the antioxidant Properties the natural antioxidant properties of this use in functional food that are used for specially targeted disease. cardiovascular diseases( Najgebauer-Leiko et al, 20g9L The antioxidant properties of herbs also led their use into fat rich dairyptodn.ts for retarding auto-oxidatiol thereby prolonging the shelf-life