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Int. J. Engg. Res. & Sci. & Tech. 2017 Shramana Bhattacharyya et al., 2017

POTENTIAL APPLICATION OF MILK AND MILKPRODUCTS AS CARRIER FOR HERBS AND SPICES:

A REVIEW

Herbs and spices generally cotain a variety of active phytochemicals including the flavonoids,terpenoids, lignans, sulfides, polyphenols, carotenoids, coumarins, saponins, plants sterols,curcumins and phthalides have been identified. These phytochemicals have been shown tohave several medicinal benefits. There are several ways in which the medicinal benefits ofherbs could be conveyed via certain foods as carriers. Milk is one such carrier that has beeneffectively used to deliver phytochemicals for targeted health benefits in the traditional Indiansystem of medical science. Addition of herbs or its extracts to milk and subsequent processingtreatments, however, poses a definite challenge as possibilities exist for varying degree ofinteractions among the major and minor biomolecules of milk and bioactive compounds in herbs.Such interactions could have beneficial effect but at times it may also lead to certain practicaldifficulties if they modify properties of the foods. There are evidences to suggest that addition ofpolyphenols (mainly phenol) from certain herbs into milk increased antioxidative (free radicalscavenging) stability, heat stability, alcohol stability but reduced non-enzymatic browning, RCT(Rennet coagulation time), astringency, etc. These modifications in properties of the milk systemare of great commercial significance as it may alter processing parameters for the manufactureof products significantly. In present review we have discussed the potential of milk and milkproducts to act as carrier for nutraceuticals.

Keywords: Herbs, Milk, Phytochemicals, Polyphenols

INTRODUCTIONFood safety is a fundamental concern for bothconsumers and food producers alike. Despite thehigh degree of awareness of food preservation

1 4th Year Student, Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata 114, India.2 Assistant Professor, Department of Food Technology, Guru Nanak Institute of Technology, Panihati, Sodepur, Kolkata 114, India.

Int. J. Engg. Res. & Sci. & Tech. 2017

ISSN 2319-5991 www.ijerst.comVol. 6, No. 1, February 2017

© 2017 IJERST. All Rights Reserved

Review Article

methods there is increasing occurrence ofdisease outbreaks caused by pathogenic andspoilage microorganisms in foods (Meng andDoyle, 1998). Currently some ready meal

Chaitali Chakraborty2, Shramana Bhattacharyya1*, Sreemoyee Moitra1

and Kakali Bandyopadhyay2

*Corresponding Author: Shramana Bhattacharyya [email protected]

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manufacturers add synthetic antimicrobial agentssuch nitrates, nitrites, benzoates to inhibit thegrowth of food spoilage and food pathogenicmicroorganisms. However, the uncontrolled useof chemical preservatives over the years has ledto emergence of microbial resistance to classicantimicrobial agents which has become a majorhealth concern (Kiessling et al., 2002). Consumerawareness and concern that synthetic chemicaladditives may have some toxic or evencarcinogenic effects, has increased the demandfor high-quality, minimally processed foods withextended shelf-life, preferably free from or with areduced level of added chemical antimicrobialagents. Recently there has also been anobserved trend towards reducing salt levels inready meals as a result of the proven associationbetween excessive sodium intake, thedevelopment of hypertension and increased riskof cardiovascular disease. Therefore, there isgrowing interest in using natural antimicrobialcompounds, including extracts of herbs andspices, as salt replacers or alternatives tosynthetic compounds for food preservation (Smidand Gorris, 1999). Plants, including herbs andspices, contain products of secondarymetabolism such as phenolics, phenolic acids,quinones, flavonoids, tannins (Lai and Roy, 2004).Many of these phytochemicals are rich sourcesof antioxidants and provide defense mechanismsto plants against predation by infectiousorganisms and insects. A number of studies havereported a high correlation between antimicrobialefficacy and the level of phenolic componentspresent in certain herb and spice preparations.Indeed, compounds such as eugenol, carvacroland carnosic acid present in clove, oregano androsemary respectively, have been identified asbeing responsible for antimicrobial activity. Ingeneral, crude extracts of herbs and spices are

mixtures of several or even dozens ofphytochemicals, with the major bioactivecompounds constituting up to 85%, while othercomponents are found at trace levels (Burt, 2004;and Lai and Roy, 2004). These bioactivecompounds may involve multiple modes ofantimicrobial action (Lambert et al., 2001)including degradation of the cell wall, disruptionof the cytoplasmic membrane, leakage of cellularcomponents, alteration of fatty acid andphospholipid constituents, changes in thesynthesis of DNA and RNA and destruction ofprotein translocation (Shan et al., 2007). Hence itis possible that combining spice and herbextracts could lead to synergistic antimicrobialeffects against both food spoilage and pathogenicmicroorganisms. Information on the occurrenceof synergy in herb and spice extracts is slowlyemerging, and some combinations of herbalextracts have been reported to display strongerinhibitory effects on food-borne bacteria thanwhen used alone. Recently, there has beenconsiderable emphasis on studies involvingessential oils of spices as a means of inhibitingthe growth of microbes. However, in themanufacture of ready meals there is limitedresearch on the inhibitory effect of differentcommercial spice extracts including oleoresinsand aqueous resins of herbs and spices. Manystudies have concentrated exclusively onantimicrobial effects of one or few herb or spiceextracts only. While these data are useful, thisinformation is difficult to compare directly due toa number of factors, such as variability incomposition or content of active agents betweenplants due to origin from various geographicalregions, harvesting seasons, growth and dryingconditions, or using plant material of differentmaturity (McGimpsey, Douglas et al., 1994; andCosentino et al., 1999). Other factors which

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influence the outcome of antimicrobial testinginvolve differences in experimental designincluding inoculum size, growth phase, strainsusceptibility, culture medium used, etc. Hencethere is a need to undertake a comprehensivestudy of antimicrobial activity of commercial herbsand spice preparations used in ready mealmanufacture. Such a study should allow a directcomparison of data arising from the use ofstandardized microbiological methodologiestogether with new insights gained from emergingtechniques such as flow cytometry (FCM). Wehave previously reported on microbiological statusof commercial herbs and spices used in themanufacture of ready meal and subsequently weundertook this study in order to evaluateantimicrobial properties of concentrated extractsagainst selected food-borne bacteria for futurepotential application in reduced sodium readymeals. The main objectives of this study were to:(i) undertake an evaluation and comparison ofantimicrobial activity of various extracts of a rangeof commercial herb and spice preparations, (ii)to determine total phenolic content of the mostpotent herb and spice extracts, and (iii) todetermine whether any synergistic effects existedfor various combinations of extracts used againstselected food spoilage and pathogenic bacteria.

HERBS AND SPICESThere is no particular definition of spices, mostlybecause they are derived from different parts ofthe plants, such as cardamom from seed, bayleaf from leafs, clove from flower bud, pepper fromfruit, cinnamon from bark or ginger from rhyzome.Furthermore, there is no a common method toclassify spices. They can be clasiffied by theirflavour and colour, i.e., hot (pepper), pungent(garlic), aromatic (cinnamon, clove), colouring(turmeric) and herbaceous (rosemary, sage), or

according to their taste, such as sweet, spicy,sour, bitter and astringent.

In India, a significant amount of milk producedis utilized for traditional dairy products which havea huge domestic demand. However, in order tosustain and compete with the ever increasingfunctional food markt, Indian dairy industry shouldfind ways to induce or improve functionality intraditional dairy products. Ayurved, the Indiantraditional medicinal literature, has prescribedseveral ways in which the medicinal benefits ofherbs could be conveyed via certain foods ascarriers. More than 50 medicated gheeformulations prepared by incorporating differentherbal preparations are reported in Ayurveda.Recently, Sawale et al. (20I2 and 2013) andMoharkar (2013) reported that addition of herbsnamely Withania somnifera (Ashwagandha) andPueraria tuberosa (Vidarikand) improved thetherapeutic value of milk. Very little or no literaturehas been found regarding supplementation ofherbs into other Indian dairy products, irz.traditional Indian dairy products to improve, theirfunctionality. In the recent past, traditional dairyproducts have received special attention fromR&D institutions. Research has been carried outto induce and/or to improve the functionality ofmany tradition al dairy products. The presentmanuscript depicts, the studies carried out toimprove the functionality of traditional Indian dairyproducts by supplementing herbal bioactives.

APPLICATION OF HERBS INTRADITIONAL MILK ANDMILK PRODUCTSGheeHerbs contain high amounts of phenoliccompounds which posses antioxidantproperties’.The natural antioxidant properties of

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Herbs andSpices

Scientific NameCommon

NameParts Used Uses Antimicrobial Component

Basil

Ocimumsanctum,Ocimum

tenuiflorum

Sri Tulsi,Krishna Tulsi

Whole plantCures fever, Heals respiratory

conditions, Beats cancer, Dissolveskidney stone

Eugenol, Methyl eugenol andCaryophyllene

Aloe VeraAloe

BarbadensisMiller

AloeGel of lower

leafProtecting skin, Effevtive on sun burn,

Curing skin diseases (Eczema, Pruritus)Anthraquinones

Mint Mentha arvensis Wild mint, Cornmint

Wholeplant,Oil

Treating headaches, Alleviating mouthulcers, Acts as blood cleanser

volatile oil, carvone, limonene, 1,8-cineole, trans-carveol, linarin,

pulegone, menthol, menthene,menthenone

RosemaryRosmarinusofficinalis Rosemary

Leaves,Flowers,

Essential oil

Acts as rubefacient to soothe painfulailments in gout, rheumatism and

neuralgic conditions. Stimulate thehair-bulbs and help prevent

premature baldness. Natural remedyfor nervous headache, colds, and

depression

phenolic anti-oxidant rosmarinicacid, volatile essential oils suchas cineol, camphene, borneol,

bornyl acetate, a-pinene

CloveEugenia

caryophyllataEugenia

caryophyllataBuds, Stems,and Leaves

The symptomatic treatment oftoothaches, Healing stomach ulcers.

Treats topical fungal, ringworminfections. Clove oil inhibits gram-positive and gram-negative bacteria

eugenol (4-allyl-2-methoxyphenol).Gallic acid, sesquiterpenes, furfural,vanillin, and methyl-n-amyl ketone

CinnamonCinnamomum

verum

Cinnamon,cinnamomon, ceylon

cinnamon,Chinese

cinnamon,

Part of barkUsed to combat microorganisms,

diarrhea and other GI disorders, anddysmenorrhea

65% to 80% cinnamaldehyde, otherphenols and terpenes, includingeugenol, trans-cinnamic acid,hydroxycinnamaldehyde, o-

methoxycinnamaldehyde, cinnamylalcohol and its acetate, limonene, α-

terpineol, tannins, mucilage, oligomericprocyanidins, and trace amounts of

coumarin

NutmegMyristicafragrans Nutmeg, mace Fruit

Widely accepted as flavoring agents, areused in higher doses for their

aphrodisiac and psychoactive properties

Myristicin, Elemicin, Eugenol, andSafrole

Oregano Origanum

vulgare

Mediterraneanoregano,

mountain mint,wild marjoram,

wintermarjoram,

wintersweet

Leves

Treating an upset stomach andindigestion, headache, colic, and

nervous complaints, as well as forcoughs and other respiratory ailments.An infusion of the flowers has been

used to prevent seasickness. The oil hasbeen used externally in liniments and

lotions and to ease toothache. It has alsobeen used as an ant repellent

Oleanolic and ursolic acids, flavonoidsand hydroquinones, caffeic,

rosemarinic, and lithospermic acid,tannins, and phenolic glycosides.

Phenolic compounds represent 71% ofthe total oil. The polar phenols thymoland carvacrol are responsible for manyof the properties of the essential oil, as

well as p-cymene and terpinene

Table 1: The Scientific Name, Common Name, Uses and Antimicrobial Component of Herbsand Spices

herbs have made their use in the formulation offunctional foods specifically targeted for peoplesuffering from cardiovascular diseases. The

antioxidant properties of herbs also led their useinto fat rich dairy products for retarding auto-oxidation thereby prolonging the shelf-life.

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Spice/Herb Microorganisms

Garlic

Salmonella typhymurium, Escherichiacoli, Staphylococcus aureus, Bacillus

cereus, Bacillus subtilis,mycotoxigenic Aspergillus, Candida

albicans

Onion Aspergillus flavis, Aspergillus

parasiticus

Cinnamon Mycotoxigenic Aspergillus,

Aspergillus parasiticus

Cloves Mycotoxigenic Aspergillus

Mustard Mycotoxigenic Aspergillus

Allspice Mycotoxigenic Aspergillus

Oregano Mycotoxigenic Aspergillus,

Salmonella spp.,

Rosemary Bacillus cereus, Staphylococcusaureus, Vibrio parahaemolyticus

Bay leaf Clostridium botulinum

Sage Bacillus cereus, Staphylococcusaureus, Vibrio parahaemolyticus

Thyme Vibrio parahaemolyticus

Table 2: The Inhibitory Effects of Spicesand Herbs

Herbs NameDPPH (mgAAE/gm)

Phenols (mgGAE/gm)

Oregano 209.1 91.4

Peppermint 203.8 89.6

Sage 60.6 24.3

Basil 55.5 20.3

Rosemary 44.7 -

Hyssop 43.5 20.1

Table 3: Phenoloic Content of Different Herbs

Moreover, it was found that the artif icialantioxidants, like BHT (butylated hydroxytoluene)or BHA (butylated hydroxyanislie) are not safe forhuman consumption (suspected to have

carcinogenic activity). On the other hand,increasing sensitivity of consumers to syntheticingredients as well as their increasing awarenessabout the effect of diet on their health contributedto the increasing trend of using natural additiveslike herbal extracts for the stabilization of fat richdairy foods like ghee, butter oil, butter, etc. Sage(Salvia offficinalis) and Rosemary (Rosmarinusofficinalis) extracts are the most widely used forthis purpose (Ozcan, 2003). These extracts haveantioxidant activity many times stronger thansynthetic antioxidants like BHA or BHT (Estevezet al., 2007). Milk fat, particularly ghee has thecharacteristic to absorb all the medicinal999properties of the herbs with which it is fortifiedwithout losing its own attributes. About 60medicated ghee preparations used for thetreatment of various diseases ‘were reported inAyurvedic literature. Recently, Arjuna ghee wasdeveloped at NDRI, Karnal by incorporatingfunctional attributes of Terminalia arjuna forproviding beneficial effects against cardiovasculardiseases. This product was more stable tooxidative deterioration as compared to controlghee . Unlike medicated ghee preparations, Arjunaghee can be replaced with normal ghee in thedaily diet. Pawar et al. (2012) had successfullyincreased the oxidative stability of ghee byincorporating the alcoholic and aqueous extractsof Satavari herb.

Research evidence supporting the healthbenefits of herbal ghee preparations is scanty. Ina clinical study, reported that oral ingestion of vasaghee was beneficial in reducing the risk of asthma.There was marked improvement rn 92.59% caseswithin 21 days of study period. HPTLC studieshave shown that vasicinone, an anti-asthamineagent present in Adhatoda vasica was responsiblefor anti-asthamine effects of vasa ghee. The

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authors have also reported that vsasa gheeconsumption also had an additional benefit inreducing serum cholesterol level by 30.16%.Pharmaco clinical studies showed thatPanchtikta ghee (ghrit) prepared with differentmethods was beneficial in reducing thecardiovascular diseases. A thorough study on thebioactive components of herbs and effect ofdifferent processing conditions on them duringghee preparation could lead us to diversify theusage of ghee in a well-organized in commercialway.

Dahi and LassiAloe vera., a herb of the Liliaceae family has along and illustrious history dating from biblicaltimes and is highly ranked as an all-purposeherbal plant. Scientific investigations on Aloe verahave gained more attention over the last severaldecades due to its reputable medicinal properties(Hussian et al., In Press).

Lassi, a ready-to-serve traditional fermentedmilk beverage has got wide popularity in India aswell as in overseas markets. Sweet ‘lassi with itscharacteristic sweet and slightly sour taste canbe used as a food carrier for herbal bioactiveslike Aloe vera juice. Hussain et al.(2011) hasdeveloped functional lassi using the herb Aloevera (Aloe barbadensis Miller). A culturecombination containing NCDC 60 and

Lactobacillus paracasei ssp paracasei L. at aninoculum rate of 2 percent was used for functionallassi preparation. Animal study of functional lassirevealed that it has better immunoprotectiveeffects compared to control lassi. Recently, Palet al. (2012) also supplemented Aloe vera juiceinto lassl to enhance its health benefits. Theauthors have reported that supplementation ofAloe vera juice at the level of 15% into lassi hasobtained optimum sensory scores. Herbalsupplemented probiotic dahi using the herb Aloebarbadensis Miller was also prepared by Hussainet al. (2012). The authors have reported that AloeverA supplementation has supported the growthof probiotic strain Lactobacillas paracasei sspparacasei L in dahi. The probiotic viability wasmore than 7 log cf/lml during 12 days storageperiod.

SandeshSandesh is a very popular haet desiccatedproduct of coagulated milk protein mass calledchhana.A large proportion of chhana produced inKolkata is converted into sandesb. Incorporationof herbs into these kinds of highly sought dairyproducts will improve the health status of theconsumers. Bandyopadhyay et al. (2007),incorporated herbs such as turmeric (Curcumalonga L.), coriander (Coriandrum sativum L.),curry leaf (Murraya koenigi; L.), spinach (Spinacia

Type of Ghee Herbs UsedSynthetic AntioxidantCompared with Herb

References

Sheep Ghee Rosemary (Rosmarinus officinalis) Mixture BHA and BHT(1:1) Amr, 1990

Cow ghee Shatavari (Asparagus racemosus) BHTPawar et al.

(2012)

Cow gheeVidarikand (Pueraria tuberosa), Shatavari(Asparagus racemosus) and Ashwagandha

(Withania somnifera)BHA

Pawar et al.(2014)

Table 4: Studies Related to Antioxidant Effect of Herbal Supplemented Ghee

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The inclusion of Aloe vera pulp at 20% level hadmaximum score of 92.89. The bitter taste of theAloe vera pulp had masked by the addition of thevanilla flavour and sugar. The production of thisdairy herbal ice cream product is beneficial fordiabetic patients with natural ingredients.

Low-Fat Set Aloe Vera Fortified ProbioticYoghurtThe reconstituted skim milk for low-fat Aloe verafortified set yoghurt was prepared by using 16.57g skim milk powder in Aloe vera juice and waterblend, 25 and 75 ml respectively. The preparedreconstituted skim milk was heated or pasteurizedproperly at 82-85 ºC for 12-15 min. Thereconstituted skim milk was cooled to 45 ºC.Inoculation was done using 3.46% (v/v) ofStreptococcus salivarius subsp. thermophilus andLactobacillus delbrueckii subsp. Bulgaricus,Lactobacillus acidophilus and Bifidobacteriumbifidum cultures, then kept for incubation at 37ºC for 8 h. After incubation the samples were keptunder refrigerated condition at 4 ºC. (Panesaret al., 2011).

Aloe Vera Enriched Flavour MilkFlavoured milk is a beverage in which sugar,flavouring and colouring agents are added and itcontains all the constituents of milk. It is a goodsource of protein, carbohydrate and minerals. Itprovides energy and water to digest the food,regulate body temperature and preventdehydration. A studay reveales preparation of theherbal aloe vera enriched flavour milk byincorporating aloe vera pulp extract at 5% levelsto flavoured milk. Further, dietetic herbal (Aloevera enriched) flavoured milk up to 75%replacement of sugar with aspartame and 100%replacement of sugar with sucralose areconcluded as the best based on the sensoryevaluation.

oleracea) and aonla (Emblica officinalis)separately as a paste, at the 10% level intoSandesh to induce the antioxidant properties intothe product. The antioxidative levels of theseherbs were compared with the syntheticantioxidants TBHQ and BHA: BHT (1:1) at 100and 200 mg/kg levels. The authors have reportedthat the total antioxidative status oi herbal sandeshwas lower than samples with TBHQ but similarto those with 200 mg/kg BHA: BHT (1:1). Theauthors have also reported that the use ofcoriander herb with its antimicrobial andantioxidant properties increased the shef life ofherbal sandesh up to t days and 30 days whenstored at (30+1) 0C and (7+1 0C), respectivelywhen compared with the remaining sample.

ShrikhandShrikhand is a semi-soft, sweetish-sour, wholemilk product prepared from lactic fermented curd.Being a sweetish-sour and semi soft product itcan easily harbor herbs/herbal extracts withoutundergoing significant quality changes. Landgeet al. (2011) successfully prepared shrikhandusing ashwagandha herb powder as an additive.The authors have found that addition of 0.5%ashwagandha powder to shrikhand has improvedthe orginoleptic quality and the product remainedacceptable up to 52 days at refrigeratedtemperatures.

Aloe Vera Herbal Ice CreamsAloe vera ice cream prepared with variousingredients to have the final ice cream shouldcontain 10% fat, 0.5% stabilizer and emulsifiers,36% total solids and 15% sugar. Variousingredients Viz. milk (buffalo milk), skim milkpowder, butter and aloe vera added in such a wayto obtain the final ice cream should containsminimum of 10% milk fat and 36% total solids.

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Aloe Gel Enriched DahiThe milk (fat 3.6%, protein 3.2% and carbohydrate4.6%) used for preparation of aloe vera enricheddahi. The homogenized milk was heated at 85-90 ºC for 5 minutes and cooled to 45 ºC. Spraydried Aloe vera gel powder was added at 0.15%level and then inoculated with 10% standard dahistarter (Hatsun brand, fat 3.1%, protein 3.3% andcarbohydrate 4.4%). The inoculated milk wasincubated at 45 ºC till the dahi was set(Ramachandran and Srividya, 2014). Aloe gelsupplementation in the form of curd to be helpfulin lowering the glycemic response to wheat basedmeal. It further indicates the potential of using Aloegel as a hypoglycaemic ingredient in dairyproducts. Low glycemic foods incorporated Aloegel nutraceuticals could also result in additionalfunctional benefits.

Papaya-Aloe Vera Ready to Serve (RTS)BeverageThe freshly ripe papaya fruits are collected andwashed thoroughly in running water. Fruits arepeeled with the help of stainless steel knife, cutinto two half and seeds were removed manually.The pulp is grind in mixer grinder and filteredthrough double muslin cloth and enzymaticallytreated with the 0.65% pectinase enzymeconcentration for 230 minute to obtain papayajuice which is stored in refrigerated temperatureuntil further use. Blended RTS beverages areprepared using 12% TSS, 0.3% acidity and 10%blended juices of blending ratio of 90% papayajuice + 10% Aloe vera juice (Boghani et al., 2012)described in Figure 4. The RTS beverage withabove blending ratio (on the basis of sensorialevaluation) are packed in glass bottles and keptat refrigerated storage temperature. The storagestudies revealed that blended papaya aloe veragel could be successfully stored for the period of

3 months without significant in chemical andorganoleptic qualities (Boghani et al., 2012).

Aloe Vera ChocolateThe cocoa powder is mixed with skim milkpowder. Sugar is dissolved in water till completesaturation in a boiling pan and the mixture isheated with occasional stirring. Aloe vera juice isthen added to the mixture. Once the mixtureattains 110 ºC, the cocoa powder and skimmedmilk powder are added after then, butter andflavour are added. After 20 minutes the wholemass is oared into a frame on an oiled slab, andthen it is cut into appropriate size and wrapped inwaxed paper. Maximum sensory analysis ofcolour, taste, aroma and texture in the aloe verachocolate production is obtained from ingredientsat the optimized process conditions. Theoptimum condition for taste is sugar 1000 g, skimmilk powder 1019 g, cocoa powder 252.5 g andaloe vera juice 82.5 ml.

Therapeutic ready to serve (RTS) beveragemade from blend of aloe vera, aonla and gingerjuice:

Blended therapeutic RTS beverages wereprepared using 15% of blended juice extracts ofaloe vera, aonla fruit and ginger, 15% of TotalSoluble Solid (TSS) and 0.3% of acidity at thetime of preparation in all the formulated blends.The blended juice ratio of aloe vera, aonla fruitand ginger juices 70:15:15 respectively with 15%of sugar, 0.3% of acidity as % of anhydrous citricacid 50 ppm of KMS and 50 ppm of sodium sorbetin one litre of distilled water.

Whey Based Mango BeverageWhey based Mango Beverage (WMB), wheypowder based mango beverage dry mix (WPMB),and whey protein concentrate based mangobeverage dry mix (WPCMB) were prepared with

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different combinations. Based upon the sensoryanalysis, one formulation for each beverage wasreplicated thrice. The storability of the beveragewas studied at 4 ± 1 ºC for 30 days. The storagestudy showed that there is an increasing trend inthe acidity and a decreasing trend in the pH andbut fat, protein and total sugar had a non significanteffect during storage for all the three samples.

Total viable count, yeast and mold count,coliform count was analysed using standardmethods. The Total Viable Counts (TVC) wasranging from 2.38 × 104 to 2.60 × 104 cfu/mL inWMB, while it ranged from 2.40 × 104 to 2.30 ×104 and 2.55 × 104 to 2.45 × 104 in WPMB andWPCMB respectively. Yeast and mould countwas found to be maximum in WPCMB samples.Faecal coliform count was found to be minimumin WMB and WPCMB, while non-faecal coliformwas found to be higher in WPCMB. Overallacceptability of the product showed a decreasein case of WMB, while it showed a non significanteffect on the other two samples.

Other Possible Uses of Herbs to Improvethe Functionality of Indian Dairy ProductsMost of the Indian traditional dairy products’contain high amount of moisture content besidesharbouring valuable nutrients. The high moisturecontent of these dairy products favour the growthof microorganisms leading to their spoilage.Phenolic compounds of herbs are a goodalternative for the synthetic antimicrobial agentsused in the food industry. Phenolic compoundsnamely, ferulic acid, tea catechins, oleuropein,ellagic acid and p-coumaric acid have beenreported to inhibit the growth of pathogenicbacteria (Salmonella enteritidis, Stapbylococcusaureus, Listeria monocytogene) and fungi(Schaller et al., 2000). These herbs withantimicrobial properties can be effectively utilized

to control the growrh of unwanted/spoilage andpathogenic microbes in Indian dairy products.Oleuropein derived from olive tree has beenreported to markedly inhibit the production ofAflatoxins (Bullerman and Gourma, 1987). Thisproperty of oleuropein could be advantageous inproducts like chhana and paneer where thegrowth of moulds leading to mycotoxinsproduction may present health risk.

CONCLUSIONHerbs are considered as nature’s gift to humanbeings as they can prevent and cure manyillnesses. Herbs harbor a wide variety of functionalcomponents which can perform a wide range ofbiological functionalities. In recent past, researchregarding functionality of herbal components,toxicology and their use in food products hasattracted interest. Traditional Indian dairy productsare popular throughout the country and are wellliked by all age groups. Hence, they can be usedas carriers for herbs to satisfy the needs of everincreasing health conscious consumers.However, depending upon the concentration andtype, the incorporation of herbs into food productsmay have certain undesirable effects on theirsensory, physico-chemical and textural propertieswhich in turn could affect their overall acceptability.Presently, the herbal ghee being marketed in theglobal market is mostly sold as medicine(medicinal ghee), which is associated with typicalflavour, bitter or pungent tasre and a dark colour.Such therapeutic preparations are therefore notacceptable for routine use. Incorporation of thesenutraceuticals into food systems may thereforecall for technological modifications/alterations sothat the sensory quality of the final productremains unaltered. Further, very limitedinformation is available for ascertaining theresidual levels of these functional components in

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herbal food preparations. Interactions of herbaland food constituents on human health have tobe studied thoroughly. More research should bedirected towards the effect of processingconditions on the bioavailability of functionalcomponents in the herbs so that the processeswill be designed in such a way that little or nodamage will occur to the functional componentsduring their incorporation into food matrix.

ACKNOWLEDGMENTWe, the students of food technology 4th year,Shramana Bhattacharyya, Sayani Adhikary andSreemoyee Moitra would like to thank a fewpeople for completing our review paper work onthe topic Potential Application of Milk and MilkProducts as a Carrier for Herbs and Spices’.

The topic was challenging and demanded alot of research and guidance for its successfulcompletion. We faced challenges in many casesand had to take opinions from different researchpaper and that is where our teacher guided usproperly and helped us to overcome the hurdlesas well as gain knowledge for futureimplementation. Thank You!

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