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Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion.
J Food Sci Technol
January 2025
Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, Debrecen, 4032 Hungary.
Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0-5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically.
View Article and Find Full Text PDFEvaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram.
Foods
January 2025
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-776 Warsaw, Poland.
Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma.
View Article and Find Full Text PDFAlkaloids and nitrosamines in betel quid: A biochemical exploration of carcinogenicity.
Chem Biol Interact
February 2025
Department of Community Dental Health, Faculty of Dental Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
Betel quid contains two major ingredients; Areca catechu and Piper betel, often consumed with slaked lime, tobacco, certain flavouring agents, colouring agents, herbs, and spices according to personal preferences. The areca nut alkaloids (arecoline, arecaidine, guvacine, and guvacoline), and tobacco alkaloids (nicotine, nornicotine) undergo nitrosation during chewing in the oral cavity with the presence of nitrite and thiocyanate and endogenously. Among the nitrosation products generated areca nut-derived nitrosamine (ADNA): 3-(methylnitrosamino) Propionitrile (MNPN) and the two tobacco-specific nitrosamines (TSNAs); N'-nitrosonornicotine (NNN) and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone) (NNK) are considered Group 1 human carcinogens.
View Article and Find Full Text PDFResidual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products.
Foods
January 2025
Unit for Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.
View Article and Find Full Text PDFNovel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study.
Foods
January 2025
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
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