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      Potential application of herbs and spices and their effects in functional dairy products

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          Abstract

          Herbs and spices come from different parts of the plant are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, fortification of dairy foods with herbs and spices could help to provide functional dairy products with nutritional and medicinal values. Also, herbs and spices are used to improve the appearance and attractiveness of fortified foods for consumers and to increase the sale of those herbs. Therefore, only the highest quality herbs or spices can be added to dairy products to combat contaminating microorganisms. In this review the latest progresses in the dairy sector concerning the addition of numerous herbs and spices in different forms (i.e. powder, fresh, extract, essential oils) to dairy food has been conversed. Also, the effects of those herbs and spices on the quality of dairy products such as yoghurts, cheeses, butter, gee and ice creams have been presented.

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          Antimicrobial herb and spice compounds in food

          M.M. Tajkarimi, S.A. Ibrahim, D.O. Cliver (2010)
          Article 0 comments Cited 238 times – based on 0 reviews     Review now
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            Bionanocomposites materials for food packaging applications: Concepts and future outlook

            Samah M El-Sayed, Ahmed Youssef (2018)
            Bionanocomposites materials open a chance for the usage of novel, high performance, lightweight, and ecofriendly composite materials making them take place the traditional non-biodegradable plastic packaging materials. Biopolymers like polysaccharides such as chitosan (CS), carboxymethyl cellulose (CMC), starch and cellophane could be used to resolve environmental hazards owing to their biodegradability and non-toxicity. In addition these advantages, polysaccharides have some disadvantages for example poor mechanical properties and low resistance to water. Therefore, nanomaterials are used to improve the thermal, mechanical and gas barrier properties without hindering their biodegradable and non-toxic characters. Furthermore, the most favorable nanomaterials are layered silicate nanoclays for example montmorillonite (MMT) and kaolinite, zinc oxide (ZnO-NPs), titanium dioxide (TiO2-NPs), and silver nanoparticles (Ag-NPs). In packaging application, the improvement of barrier properties of prepared films against oxygen, carbon dioxide, flavor compounds diffusion through the packaging films. Wide varieties of nanomaterials are suitable to offer smart and/or intelligent properties for food packaging materials, as demonstrated by oxygen scavenging capability, antimicrobial activity, and sign of the level of exposure to various harmful features for instance oxygen levels or insufficient temperatures. The compatibility between nanomaterials and polymers matrix consider the most challenge for the preparation of bionanocomposites as well as getting whole distribution of nanoparticles into the polymer matrix. We keen in this review the development of packaging materials performance and their mechanical, degradability and thermal stability as well as antibacterial activity for utilization of bionanocomposites in different packaging application is considered.
            Article 0 comments Cited 145 times – based on 0 reviews     Review now
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              Some aspects of toxic contaminants in herbal medicines.

              Thomas Chan (2003)
              A World Health Organisation survey indicated that about 70-80% of the world populations rely on non-conventional medicine mainly of herbal sources in their primary healthcare. In recent years, we have witnessed the increasing growth in popularity of over-the-counter (OTC) health foods, nutraceuticals, and medicinal products from plants or other natural sources in developed countries. This indirectly indicates that the public is not satisfied with their orthodox medical (OM) treatment. Such increase in popularity has also brought concerns and fears over the professionalism of practitioners, and quality, efficacy and safety of their treatment methods and products from herbal and natural sources available in the market. Over the past decade several news-catching episodes in developed communities indicated adverse effects, sometimes life threatening, allegedly arisen consequential to taking of OTC herbal products or traditional medicines from various ethnic groups. These OTC products may be contaminated with excessive or banned pesticides, microbial contaminants, heavy metals, chemical toxins, and for adulterated with orthodox drugs. Excessive or banned pesticides, heavy metals and microbial contaminants may be related to the source of these herbal materials, if they are grown under contaminated environment or during collection of these plant materials. Chemical toxins may come from unfavourable or wrong storage conditions or chemical treatment due to storage. The presence of orthodox drugs can be related to unprofessional practice of manufacturers. Some of these environment related factors can be controlled by implementing standard operating procedures (SOP) leading to Good Agricultural Practice (GAP), Good Laboratory Practice (GLP), Good Supply Practice (GSP) and Good Manufacturing Practice (GMP) for producing these medicinal products from herbal or natural sources. The public's belief that herbal and natural products are safer than synthetic medicines can only be ascertained by imposing regulatory standards on these products that should be manufactured using these Good Practices. Using Chinese medicines, as examples, this paper illustrate how advances in chemical and biomedical analysis would help to detect intentional and unintentional toxic contaminants in herbal substances. The paper also summarises how modernization and progress are being carried out to get the best out of Chinese medicines for public healthcare.
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                Author and article information

                Contributors
                Samah M. El-Sayed
                Journal
                Journal ID (nlm-ta): Heliyon
                Journal ID (iso-abbrev): Heliyon
                Title: Heliyon
                Publisher: Elsevier
                ISSN (Electronic): 2405-8440
                Publication date PMC-release: 28 June 2019
                Publication date Collection: June 2019
                Publication date (Electronic): 28 June 2019
                Volume: 5
                Issue: 6
                Electronic Location Identifier: e01989
                Affiliations
                [a ]Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, Egypt, P.O. 12622
                [b ]Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, Egypt, P.O. 12622
                Author notes
                [∗ ]Corresponding author. samah_mosbah80@ 123456yahoo.com
                Article
                Publisher ID: S2405-8440(19)35614-2 Publisher ID: e01989
                DOI: 10.1016/j.heliyon.2019.e01989
                PMC ID: 6607025
                PubMed ID: 31338458
                SO-VID: f581218f-0d0e-44b1-8bb1-cc485d9fe3f4
                Copyright statement: © 2019 Published by Elsevier Ltd.
                License:

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                Date received : 9 November 2018
                Date revision received : 13 June 2019
                Date accepted : 18 June 2019
                Categories
                Subject: Article

                Keywords: environmental science,food science,veterinary medicine,herbs,antimicrobial,functional dairy products,spices,fortification,antioxidants
                Data availability:
                Keywords: environmental science, food science, veterinary medicine, herbs, antimicrobial, functional dairy products, spices, fortification, antioxidants

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