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Food Qual Safet
    
Value-added processing of by-products from spice industry
H.B. Sowbhagya
Department of Spice and Flavour Science, CSIR – Central Food Technological Research Institute, Mysore 570 020, India
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Abstract  
Spice oils and oleoresins are the major products obtained from spices. In spice oil and oleoresin industry, 80%–90% of the bulk spice is left over as residue which do not find any commercial use or application at present and create disposal problem. It is highly desirable to find a way to utilize Industrial waste for food application and in turn preventing pollution. Increasing interest in health foods and focus on the health benefits of dietary fibre invites the speculation that the spent residue form chilli, cumin, coriander, and pepper after their primary processing could provide a new source of inexpensive dietary fibre in selected food products, especially in bakery products. Spice spents are rich in dietary fibre, protein, vitamins, polyphenols, and vital minerals like calcium, iron, magnesium, zinc essential for many body metabolic functions. The dietary fibre content of the spice spents (44%–62%) are much higher than that of many fruits and vegetables. Efforts have been made to characterize and incorporate few spice spents, viz. cumin, chilli, celery, pepper, ginger, and turmeric as novel rich source of functional ingredients in bakery products (biscuit, bread) which are low in fibre and protein resulting in higher protein and dietary fibre-rich product. Apart from food applications, spice spents have also been effectively used in the composites for the improvement of tensile strength and thermal stability, as a weedicide and production of bioactive films. Utilization of spice spents in various functional food formulations would be highly beneficial for health and also for the environment in reducing pollution.


Key wordsSpice spents      dietary fibre      food application      bioactive films      value-added products      by-product utilization     
Received: 06 October 2018      Published: 10 June 2019
Corresponding Authors: H.B. Sowbhagya, Department of Spices and Flavour Science, CSIR – Central Food Technological Research Institute, Mysore 570 020, Karnataka, India.     E-mail: sowbhagyahb@cftri.res.in.
Cite this article:

H.B. Sowbhagya. Value-added processing of by-products from spice industry. Food Qual Safet, 2019, 3(2): 73-80.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyy029     OR     http://www.zjujournals.com/fqs/Y2019/V3/I2/73


香辛料产业副产物的增值加工

香料油脂和油性树脂是香辛料中可以提取出的主要产品,但是在香料油脂和油性树脂工业中会有80%-90%的大量香料成为残渣,目前没有发现任何商业用途或应用,造成了处理问题。人们非常希望找到一种将工业废物用于食品应用,进而防止污染的方法。现在人们越来越关注健康食品,关注膳食纤维对健康的益处,这促使人们猜测,在初加工后残留的辣椒、孜然、香菜和胡椒可能会为一些特定的食品提供一种新的廉价膳食纤维来源,特别是烘焙食品。香料含有丰富的膳食纤维、蛋白质、维生素、多酚,以及钙,铁,镁,锌等重要矿物质,是身体代谢功能所必需的,其膳食纤维含量(44%-62%)远高于许多水果和蔬菜。近年来,人们致力于将孜然、辣椒、芹菜、胡椒粉、生姜、姜黄等少数几种低纤维、低蛋白的香料作为烘焙食品(饼干、面包)中功能成分的新来源,从而生产出高蛋白、高膳食纤维的产品。除了食品应用,香料也被有效地用于提高复合材料的拉伸强度和热稳定性,如作为除草剂和生产生物活性薄膜。在各种功能性食品配方中使用香料,对健康以及减少环境污染也有很大的益处。

关键词: 香料消耗,  膳食纤维,  食品应用,  生物活性薄膜,  增值产品,  副产物综合利用 
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