Dépôt numérique
RECHERCHER

Spice use in food: properties and benefits.

De La Torre Torres, Jessica Elizabeth; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled (2017). Spice use in food: properties and benefits. Critical Reviews in Food Science and Nutrition , vol. 57 , nº 6. p. 1078-1088. DOI: 10.1080/10408398.2013.858235.

[img]
Prévisualisation
PDF
Télécharger (853kB) | Prévisualisation

Résumé

Spices are parts of plants that due to their properties are used as colorants, preservatives or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol) and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices and the advantages and disadvantages of their use.

Type de document:
Mots-clés libres: antioxidant; antimicrobial; spices; colorants; preservatives; properties
Centre: Centre Eau Terre Environnement
Date de dépôt: 04 mai 2017 15:07
Dernière modification: 12 mai 2017 15:40
URI: http://espace.inrs.ca/id/eprint/3833

Actions (Identification requise)

Modifier la notice Modifier la notice