Curry Powder Research Articles

Synergistic appetite-enhancing effects of essential oils isolated from blended spices

ABSTRACT Chemical and bioactive analyses of spice oils have been widely performed. However, spice blends such as curry powder are not prescribed as herbal medicine, so their bioactivities have not been sufficiently explored. Here, cinnamon, fennel, and clove were blended following the CH1 herbal medicine prescription, and, in mice, appetite-enhancing effects were compared between the blended and individual spices. GC and GC/MS analyses revealed the following major components of the CH1 blended spice oil: trans-anethole, trans-cinnamaldehyde, and eugenol. Food intake was observed in 4 h feeding tests after 16 h of fasting. Eugenol and trans-anethole lowered the dose for the appetite-enhancing effects of trans-cinnamaldehyde 10-fold. After 1 week of daily administration, the dose-lowering effect of eugenol disappeared and the appetite-enhancing effects of trans-cinnamaldehyde occurred at a higher dose. Although the dose-lowering effect of trans-anethole decreased, food intake was still increased significantly by daily administration of blended spices at the lower dose.

Samosa Kulit Buah Naga dan Saus Buah Naga Pada Perusahaan Kebun Naga Poernama Garut

This research is motivated by the lack of creativity in samosa processing, the author uses dragon fruit peel filling with the aim of utilizing commonly wasted materials, and introducing to the public that dragon fruit peel can also be processed not only the meat that can be eaten, which of course is no less high nutrition with dragon fruit meat. The method used in this research is research and development, by conducting a series of experiments and development using a secoring scale hedonic test involving 25 panelists. The results of the study determine the standard recipe, namely dragon fruit skin 200 g, chicken 100 g, onion 50 g, paprika 50 g, salt 3 g, flavoring 2 g, curry powder 5 g. The results of the main test calculation of the organoleptic test of Samosa filled with dragon fruit skin and dragon fruit sauce have an average value of 88.8%. . The results of the calculation of business analysis of samosa filled with dragon fruit peel and dragon fruit sauce are Cost of goods per portion of Rp 9,760, Total variable cost of Rp 10,340 Selling price per portion of Rp 25,000, Fixed cost of Rp 1,625,000, BEP 111 units / month, Target Operating income of Rp 4,000,000 will be achieved if sales reach 111 servings / month or with sales of 13 servings / day. Suggestions in this study, namely, in the drying process it is recommended until the water content in the dragon fruit skin comes out a lot so that when cooking it is not watery.

Highly fluorescent nitrogen doped carbon dots as analytical probe for sensitive detection of curcumin through smartphone integrated 3D-printed platform: A new horizon in food safety

COVID-19 pandemic has significantly influenced the dietary habits of humans, emphasizing the incorporation of natural ingredients to enhance immunity towards viral and bacterial infections. Curcumin (Cur), a widely used traditional medicine in various Asian countries and a natural coloring agent, has gained popularity, leading to surge in its usage specially in post COVID-19 era. This surge has led to increased scrutiny of the potential side effects of excessive Cur use, with recent reports suggesting it may result in inactivation of DNA and reduce adenosine triphosphate levels, leading to health risks. In this work, we synthesized highly fluorescent nitrogen-doped carbon dots with a photoluminescence quantum yield of 72.9 % for the sensitive and selective detection of Cur. The developed fluorescent probe exhibits excellent sensory response towards Cur within a concentration range of 0.081–51.45 µM, achieving an ultra-low detection limit of 15.91 nM. The sensor was successfully tested on real food samples like ginger powder, turmeric powder, and curry powder, demonstrating good recovery rates. To assess the practicality of the sensor system, we developed a 3D-printed smartphone-integrated device platform for curcumin detection through fluorescence image analysis. This developed platform exhibited promising results, achieving a limit of detection (LoD) of 132.28 nM across a curcumin concentration range of 0.13–54.00 µM. This device platform holds significant potential for the development of efficient sensors for real-time detection of Cur in food samples.

Ratiometric fluorescence method comprising carbon dots and rhodamine 6G encapsulated in metal-organic framework microcubes for curcumin detection.

A ratiometric fluorescence method comprising carbon dots (CDs) and rhodamine 6G (Rh-6G) encapsulated in the microcubes of metal-organic framework (MOF-5) is introduced for the sensitive detection of curcumin (Cur) in condiments. CDs@MOF-5@Rh-6G, synthesized by the adsorption of Rh-6G on MOF-5 embedded with CDs, showed two distinct emission peaks at 435 and 560nm under excitation at 335nm, and could be used for Cur detection by ratiometric fluorescence. In the presence of Cur, the fluorescence of the CDs at 435nm (F435) was quenched by Cur owing to internal filtering and dynamic quenching effects, whereas the emission of Rh-6G at 560nm (F560) remained unchanged (335nm is the excitation wavelength, 435 and 560nm are the emission wavelengths, in which F435/F560 values are used as the output results). Under optimal conditions, a linear relationship was observed between the Cur concentration (in the range 0.1-5μmol/L) and F435/F560 value for CDs@MOF-5@Rh-6G, with a detection limit of 15nmol/L. Notably, the proposed method could accurately detect Cur in mustard, curry, and red pepper powders. Therefore, this study could improvethe quality control of food and facilitate the development of sensitive ratiometric fluorescence probes.

Effect of Curcuma longa extract on reproduction function in mice and testosterone production in Leydig cells.

Curcuma longa, best known for its culinary application as the main constituent of curry powder, has shown potential impact on the reproductive system. This study aimed to investigate the efficacy of Curcuma longa extract (CLE) on Kidney-Yang deficiency mice induced by hydrocortisone and the possible roles in testosterone secretion in Leydig cells. We evaluated male sexual behaviour, reproductive organ weight, testosterone levels, and histological tissue changes in hydrocortisone-induced mice. CLE effectively reversed hydrocortisone-induced Kidney-Yang deficiency syndrome by improving sexual behaviour, testis and epididymis weight, testosterone levels and reducing pathological damage. Our invitro study further indicated that CLE stimulated testosterone production via upregulating the mRNA and protein expression of steroidogenic enzymes in Leydig cells. It significantly improved H89-inhibited protein expression of StAR and cAMP-response element-binding (CREB), as well as melatonin-suppressed StAR protein expression. The data obtained from this study suggest that CLE could alleviate Kidney-Yang deficiency symptoms and stimulate testosterone production by upregulating the steroidogenic pathway. This research identifies CLE as a potential nutraceutical option for addressing testosterone deficiency diseases.

Assessment of the microbial electrochemical sensor (SENTRY™) as a potential wastewater quality monitoring tool for common pollutants found in Malaysia.

Bioelectrochemical sensors for environment monitoring have the potential to provide facility operators with real-time data, allowing for better and more timely decision-making regarding water and wastewater treatment. To assess the robustness and sensitivity of the Sentry™ biosensor in local conditions, it was tested in Malaysia using domestically available wastewater. The study objectives included (1) enrich the biosensor locally, (2) operate and test the biosensor with local domestic wastewater, and (3) determine the biosensor's responsiveness to model pollutants through pollutant spike and immersion test as well as response to absence of wastewater. Lab-scale operation shows the biosensor was successfully enriched with (1) local University Kebangsaan Malaysia's, microbial community strain collection and (2) local municipal wastewater microflora, operated for more than 50days with a stable yet responsive carbon consumption rate (CCR) signal. Meanwhile, two independent biosensors were also enriched and operated in Indah Water Research Centre's crude sewage holding tank, showing a stable response to the wastewater. Next, a pilot scale setup was constructed to test the enriched biosensors for the spiked-pollutant test. The biosensors showed a proportional CCR response (pollutant presence detected) towards several organic compounds in the sewage, including ethanol, chicken blood, and dilution of tested sewage but less to curry powder, methanol, and isopropanol. Conversely, there was no significant response (pollutant presence not detected) towards hexane, Congo red, engine oil, and paint, which may be due to their non-biodegradability and/or insoluble nature. Additionally, the biosensors were exposed to air for 6h to assess their robustness towards aerobic shock with a positive result. Overall, the study suggested that the biosensor could be a powerful monitoring tool, given its responsiveness towards organic compounds in sewage under normal conditions.

Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries.

All living organisms undergo molecular damage by free radical products. Disrupting the balance between antioxidants and free radicals leads to greater risks of diabetes, hypertension, stroke, and cancer. Consumption of curries containing various herbs and spices provides antioxidant and anti-inflammatory benefits which promote health. The antioxidant and nitric oxide (NO) inhibitory properties of six popular Thai curries, including green curry (G), Panang curry (P), Massaman curry (M), spicy basil leaf curry (SB), southern sour curry (SS), and southern spicy yellow curry (SY) were determined. All six curries contained phenolic and flavonoid compounds and provided antioxidant activity based on electron transfer and hydrogen atom donor properties, as well as having the ability to reduce oxidized metal. The highest antioxidant value was found in SB, followed by M, SS, and SY. The replacement of sugar with dried stevia powder at 50% (Re) improved antioxidant activity. The ORAC assay provided five times higher results than DPPH, ABTS, and FRAP. Extracts of all curries at 1 mg/mL on the macrophage cell line RAW 264.7 showed no cytotoxicity. The highest NO inhibition was found in SB (p < 0.05). All curry extracts contained quercetin, kaempferol, luteolin, and apigenin. The six selected popular Thai curries had antioxidant and anti-inflammatory health benefits. Nutraceuticals, functional foods, and the ingredients of each raw material and curry powder should be further investigated.

Computational studies of antiviral properties of curry powder water extract against Norovirus infection

Computational studies of antiviral properties of curry powder water extract against Norovirus infection

Retailer’s perception of curry powder brands in Kerala

Retailer’s perception of curry powder brands in Kerala

Fortification of condiments and seasonings with iron for preventing anaemia and improving health.

Fortification of condiments and seasonings with iron for preventing anaemia and improving health.

Development of the Production of Curcumin Powder for Application in the Food Industry

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.

Investigation of Virulence and Antibiotic-Resistance of Bacillus cereus Isolated from Various Spices.

Spices and herbs are potential vectors for virulent and pathogenic micro-organisms, which cause illness in consumers, contribute to spoilage, and reduce the durability of foodstuffs. The present study aims to provide relevant data about virulence and antibiotic resistance of Bacillus cereus isolated from various spices. A total of 200 samples of 8 types of spices (black pepper, chilli, white pepper, cumin, cinnamon, turmeric, curry powder, and sumac) were collected from various markets, retail shops, and sucuk production premises located in the Isfahan province of Iran. Presumptive B. cereus strains were obtained using Bacara Agar plates after enrichment in saline peptone water and final colonies were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Enterotoxin (HBL) and nonhaemolytic enterotoxin (NHE) production were assessed using the Duopath® Cereus Enterotoxins Test kit. The Kirby-Bauer disc diffusion method was applied as antibiotics susceptibility test. PCR was used to detect Emetic toxin gene (CES and CER) and enterotoxigenic toxin gene (cytK, nheA, hblC, and entFM). Results show a significant prevalence of B. cereus (42%) in spices. However, the spices meet food safety recommendations (<104 cfu/g). Antibiotics susceptibility test show alarming rate of resistance to beta-lactam antibiotics specially ampicillin (83.33%) and penicillin (82.14%). Concerning the toxin producing capacity more than half of the isolates (51.19%) produce NHE toxin and 27.38% produce HBL toxin. The most abundant gene were nheA, nheB, and nheC and a combination of 4 genes (entFM, nheA, hblC, and cytK) was detected in many isolates. In conclusion, the presence of multidrug resistant B. cereus strains carrying diarrhoeal toxin-encoding genes in spices intended for human consumption represents a serious health hazard. These results indicate the need for regular surveillance of the occurrence of B. cereus strains in spices and food products in Iran.

Post VRS Employees of PSU in Bangarpet and KGF-Non Farm Sector

Our life and sustenance the employees of the nation, our unsung heroes the public sector undertakings almost lapsed from our memories. From 1930’s to 1990 they were the life and soul of the nation. But ever since the 1991 introduction of the New Industrial Policy and thereafter consecutively the privatization and disinvestment of central and state public sector undertakings the introduction of the golden handshake ,Voluntary retirement scheme(VRS) took place for the last three decades. Post VRS the employees of beml Public sector undertaking were taken for study. The study found that post VRS most of the employees had their own houses. A portion of their house was used to conduct business. Business such as selling Knick knacks which is selling different goods such as papads curry powder, bread, soft drinks, milk, curds and spices, ice cream parlours, vegetable and fruit stalls, Puncher shops, Tailoring shops and Flower shops. The sample size taken was one hundred and fifty and stratified random sampling was carried out with the help of a questionnaire. Interview method was followed and research methodology used both primary and secondary data. For data analysis percentage method followed. The findings showed that though it was a capital light business the returns per month was around Rs.10,000 to Rs,15,000.To conclude post VRS these employees were able to sustain themselves fairly well.

FOOD PRODUCTS DEFILEMENT ANALYZER USING IOT

In order to make additional, quick profits, shopkeepers frequently adulterate food today. Foods are adulterated by adding things like ripening mangoes, chalk powder to turmeric, starch to curry powder, papaya seeds to black pepper, and other things. Adulteration is a common practise to increase profits, but it can have extremely harmful effects on people. The qualitative spectroscopic method offers a better way to identify the toxic components in milk and other things. The goal of this research is to develop a low-cost, portable, AI-based, non-destructive sensor system that can be used to detect the adulterant in real-time in order to solve this problem. The users can access a dedicated site with an Iot platform from anywhere to view the adulterant that has been found.In this study, the conductivity and pH meter methods were used to examine the food products in order to determine the degree of adulteration present.

Estimating the potential of spices for mineral provision in a refugee context in East Africa

Micronutrient deficiency remains an enormous problem in refugee settings. Transforming refugees’ food systems through the scaling up of kitchen gardening and fortifying relief food crops with minor food components including nutrient-dense spices can help improve the quality of staple foods. Globally, spices are indispensable in the daily diet and play an important role in the socio-cultural setting of different communities. Forty turmeric and curry powder samples were collected from different market establishments and geographic locations in East Africa. The samples were analyzed for selected elements using Portable X-Ray Fluorescence (PXRF). The contents of potassium (K), calcium (Ca), zinc (Zn) and strontium (Sr) in turmeric powder were statistically different among geographic origins (Ethiopia, Kenya and Uganda). We also aimed to determine if a small portion of spices (turmeric (5 g) and curry (4 g)) would contribute to an adequate intake (AI) or recommended dietary allowance (RDA) for selected minerals, for refugee men and women aged between 19 and 50 years as defined by the Food and Nutrition Board of the Institute of Medicine (IOM). For the reference groups, the contributions of turmeric and curry powder to AI/RDA for K, Ca and Zn varied between 0.48 to 4.13%. On the other hand, turmeric was identified to contribute > 20% AI/RDA for refugee men and women aged between 19 and 50 years for two micro minerals: manganese (Mn) and iron (Fe). Considering turmeric and curry powder of East African origins are good sources of minerals and present acceptable toxic metal(loid)s loads coupled with low cost, these spices particularly turmeric should be more widely popularized and recommended for food-to-spice fortification among the refugee population located in East Africa.

Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines.

Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential. A total of 110 spice samples consisting of cumin, fennel, coriander, peppers (black pepper and white pepper), chillies (dried chilli, chilli paste and chilli powder), cinnamon, star anise, cloves, curry powder and korma powder were randomly purchased from retail markets in Penang. The samples were analysed for the total fungal count (ground spices) and the incidence of fungal infection (whole spices). The fungal species isolated from spices were identified based on morphological and molecular approaches, and the mycotoxigenic potential was determined using the Coconut Cream Agar method. The results showed that coriander seeds (ground) recorded the highest total fungal count (ADM 3.08 log CFU/g; DG18 3.14 log CFU/g), while black pepper (whole) recorded the highest incidence of fungal infection (94%). Interestingly, star anise and cloves were free from fungal contamination. The mycotoxigenic fungi of A. flavus and A. niger recorded the highest isolation frequency in ground and whole spices. These findings indicate the risk of mycotoxin exposure to consumers due to the high consumption of spices in local Malaysian cuisine.

Water dispersible green fluorescent silicon nanoparticles for high sensitive detection of curcumin and cell imaging

• Green fluorescent SiNPs were prepared by one-step hydrothermal method. • A high sensitive fluorescent method was established for curcumin detection. • The mechanism of the SiNPs to curcumin was the combination of IFE and electrostatic interaction. • The SiNPs were used for imaging with HeLa cells. In this work, water dispersible green fluorescent silicon nanoparticles (SiNPs) were synthesized by one-pot hydrothermal method using 3-[2-(2-aminoethylamino)ethylamino]propyl-trimethoxysilane (AEEA) as silicon source and amidol as reducing agent. The SiNPs features outstanding photobleaching resistance, salt resistance, water dispersion, and biocompatibility. The fluorescence of SiNPs could be distinctly quenched by curcumin via internal filtration effect (IFE) and electrostatic interaction. Based on this, a high sensitive fluorescent method for curcumin detection was established with a wide linear range of 0.05–50 µM and a limit of detection (LOD) as low as 15.2 nM. The developed method exhibited the advantages of high sensitivity, rapid response, low cost and simplicity. The method has been successfully applied to determine the content of curcumin in the actual samples of capsule health care products and curry powder. Additionally, owing to the negligible cytotoxicity and outstanding biocompatibility, SiNPs could be used for imaging with HeLa cells. Green fluorescent SiNPs were prepared by a hydrothermal method using 3-[2-(2-aminoethylamino)ethylamino]propyl-trimethoxysilane as silicon source and amidol as reducing agent. A high sensitive fluorescent method based on the prepared SiNPs was established for curcumin detection via internal filtration effect and electrostatic interaction. The proposed method exhibited the advantages of high sensitivity, rapid response, low cost and simplicity.

Detection of Low Dose-Gamma Irradiated Spices by Photostimulated Luminescence (PSL) Technique

Photostimulated Luminescence (PSL) has been widely used as a rapid screening technique for the detection of various irradiated foods. This study aims to investigate the efficacy of the PSL technique in the detection of low dose-gamma irradiated spices available in the Malaysia market. Samples of clove, coriander, fenugreek, turmeric powder and curry powder were irradiated at very low doses; 0 (control), 0.2, 0.5 and 1 kGy using Cobalt-60 as a source. PSL measurements and analysis were undertaken under subdued lighting following EN 13751 methods. The PSL value in the form of photon counts (PCs/60s) of all samples as a function of the irradiation dose after 7 days of storage were determined which revealed that the PSL value increases proportionally to the radiation dose applied. The PSL also was able to discriminate between the non-irradiated (&lt;700 PCs/60s, negative) and irradiated (&gt;5000 PCs/60s, positive) samples after 7 days of storage. Coriander generates the highest PCs at the lowest dose (0.2 kGy) and highest dose (1 kGy) after that storage period. The PSL value of all spice samples is considered accurate and consistent at all irradiation doses. This technique is highly reliable for the detection of irradiated spices available in the Malaysia market.

Adulteration detection of Sudan Red and metanil yellow in turmeric powder by NIR spectroscopy and chemometrics: The role of preprocessing methods in analysis

Turmeric powder is valued both for its medicinal properties and for its popular culinary use, such as being a component of curry powder. Due to its high demand in international trade, turmeric powder has been subject to economically driven and hazardous chemical adulteration. The objective of this study was to classify and quantify two major adulterants (Sudan Red and Metanil yellow) in turmeric powder using near-infrared (NIR) spectroscopy associated with chemometric models. The absorbance spectra of samples were obtained in frequency regions of 10,000–4200 cm−1. A Soft Independent Modeling of Class Analogy (SIMCA) model was established to determine the authenticity of the turmeric powder. A partial least squares (PLS) regression was used to predict the adulteration level. The different combinations of preprocessing methods such as standard normal variate transformation (SNV), median filter, Savitzky-Golay, wavelet, multiplicative scatter correction (MSC), first derivative (D1) and second derivative (D2) were applied to preprocess the spectral data, in which SNV combined with median filter and D1 performed best. The sample correct classification rate in SIMCA model were found 96.7 and 93.4 in both calibration and validation set respectively. The PLS regression models were evaluated by the coefficient of determination (r2) and root mean square error (RMSE). All PLS regression models established with the combination of different spectral pretreatment except of MSC, Savitzky-Golay, D1 and MSC, Wavelet, D1 showed low values of RMSE and ideal coefficient of determination for both calibration and prediction sets while using relatively few factors. Also, the PLS regression results showed that first derivative led to better calibration models when compared with the second derivative. The obtained statistical parameters for Sudan Red were r2 = 0.90, RMSE = 0.059 in test set and r2 = 0.91 and RMSE = 0.058 for metanil yellow in test set.

STUDY OF RHIZOSPHERIC MYCOFLORA OF TURMERIC (CURCUMA LONGA L.) GROWING AREAS FROM JHANSI VICINITY

Turmeric (Curcuma longa L.) is an ancient and sacred spice of India. It is used in diversified forms as a condiment, flavouring, colouring agents, as curry powder and as a medicine. It is grown by its finger rhizome. Turmeric grows on diversified soil types, but it thrives best in sandy loam well drained soil. Soil is the habitat of a complex microbial community where interaction and the struggle for existence in this microbial world are equally complex. Rhizosphere is a region around roots; it is complex environment inhabiting microorganisms where roots interact with physical, chemical and biological properties of soil. To explore the soil mycoflora from turmeric growing areas of Jhansi vicinity, experiment were conducted during 2018-2019 in Department of Botany, Bundelkhand University Jhansi. The most promising genera/specie abundantently present in the soil mycoflora was also estimated. For this experiment. Soil samples were collected from 15 different turmeric growing areas of Jhansi vicinity. The soil mycoflora was obtained by soil dilution technique. About 25 different fungal species belonging to 18 genera were isolated. These species were member of Phycomycetes, Ascomycetes and Deuteromycetes.