Spice Mixtures Research Articles

Determination of Reactive Dyes in Coloring Foodstuff, Fruit Juice Concentrates, and Meat Products by Reductive Azo-Bond Cleavage and LC-ESI-MS/MS Analysis.

Visually appealing foods are often associated by consumers with subjective quality features, such as freshness, palatability, and shelf life. In the past, there have been repeated violations in which regulations on the use of pigments in food were ignored and/or unauthorized or toxic dyes (e.g., Sudan red in paprika powder) were added. Most recently, adulterations by using reactive dyes from the textile sector have been reported. These included, among others, colored spice preparations for use in meat products (e.g., for sausages and meat products), which were advertised to contain natural plant-derived pigments mainly consisting of betalains and/or anthocyanins. In contrast to natural dyes, reactive dyes are very stable toward extreme pH values, heat, and light. Due to their chemical properties, reactive dyes cannot be detected by classical dye analysis as they may be covalently bound to the food matrix. Methods for the analysis of matrix-bound reactive dyes are therefore required. In this study, a reductive cleavage method of bound textile dyes in different food matrices (spice mixtures, fruit juices, and scalded sausages) and the detection of characteristic cleavage products after enrichment by solid phase extraction (SPE) and liquid chromatography-electrospray ionization-tandem mass spectrometric (LC-ESI-MS/MS) analysis is reported. In addition, 13 suspicious samples provided by project partners were analyzed using the newly developed LC-ESI-MS method.

Physicochemical, Functional, Sensory, and Rheological Properties of Traditional Tarhanas from the Central Anatolian Region

Tarhana, produced in Anatolia using a variety of production techniques, is a traditional fermented product made from a mixture of yogurt, wheat flour, vegetables, and spices. Tarhana, with its high nutritional value, makes a positive contribution to human nutrition in terms of health. In this study, the chemical (moisture, ash, protein, fat, titratable acidity, salt, aw, total sugar), functional (total phenolic content, total antioxidant capacity, water and fat holding capacity), viscosity and sensory properties of tarhana produced in Aksaray, Ankara, Eskişehir, Kayseri, Konya, Nevşehir and Sivas provinces of Central Anatolia region were determined. The moisture contents of the tarhana samples were found to be 17.36-7.52%, protein contents 12.62-8.88%, ash contents 7.4-3.66%, fat contents 4.23-0.81%, titratable acidity values 21.5-7.5%, pH values 5.4-4.04. The highest viscosity value was found in Sivas Tarhana with 1721 cp. Kayseri and Konya tarhanas had the highest total phenolic content and antioxidant capacity. In terms of sensory properties, the most admired tarhana was the tarhana from Aksaray province, and the least admired tarhana was the tarhana from Ankara province. In conclusion, when we compared the tarhana commonly consumed as soup in the Central Anatolian region, it was found that the physical and chemical properties, as well as the taste preferences, varied regionally.

Production of Functional Fermented Sausage from Goat Meat with the Addition of Lactulose, Lactobacillus acidophilus, and Bifidobacterium animalis

The main goal of this study is to create safe and functional fermented sausages (Turkish dry-fermented sausage) from goat meat by combining probiotics and lactulose (1%) with traditional starter cultures. Group A was created with sausage dough to which only starter culture and spice mixture were added. Bifidobacterium animalis and Lactobacillus acidophilus cultures were added to group B, and 1% lactulose was added to group C, in addition to the control group's combination. By adding Bifidobacterium animalis and Lactobacillus acidophilus cultures, as well as lactulose, to group D, four distinct sausage samples were formed. Lactic acid bacteria levels increased throughout ripening, ranging from 5.27 to 6.98, and remained steady during storage, from 4.96 to 5.84. During ripening, the quantity of B. animalis increased, especially in groups B and D, which included lactulose. Water activity decreased during ripening and further decreased during storage. The latest water activity values fell below 0.79. pH values also decreased during ripening and storage. The final pH values were measured between 5.31 and 5.42. When the physico-chemical properties such as pH, dry matter, and water activity of the sausage samples were evaluated throughout the shelf life, although significant differences were observed in these parameters between the groups, they could not be associated with probiotic and prebiotic contributions. On the last day of storage, the samples with the addition of probiotic cultures and lactulose showed the lowest hardness values. In sensory analyses, it was observed that the groups containing lactulose received the highest scores and were generally accepted. The data obtained showed that adding probiotics and prebiotics to sausage caused positive changes in the quality of the product.

Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry

Fermented urutan is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of urutan. This study aimed to reveal the bacterial diversity of urutan from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with Staphylococcus (8–89%), Weissella (5–32%), and Lactococcus (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—Staphylococcus, Lactococcus, Mammalicoccus, Macrococcoides, and Citrobacter—showed a strong correlation with the pH, water activity (aW), and acidity of fermented urutan. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods.

Antibiotics’ resistance profile of pathogens isolated from fish products sold in the city of Bangangté, Cameroon: aqueous extracts from spices’ formulations used as accompanying soup of braised fish as antimicrobial alternative.

The present study aimed to evaluate the antimicrobial activity of aqueous extracts of the mixture of spices used as accompanying soup of braised fish against multidrug resistant (MDR) bacteria isolated from raw and braised fish collected in the city of Bangangté, Cameroon. A survey was conducted in the city of Bangangté to diagnose the braising fish processes. Pathogens were isolated from raw and braised fish samples collected in fish farms and selling points, and their susceptibility to 16 commonly used antibiotics was tested using the Kirby-Bauer disk diffusion method. The aqueous extracts of spices’ formulations used as accompanying soup of braised fish were tested against MDR isolates using the well diffusion method. The results revealed that 13 spices are used in the preparation of accompanying soups of braised fish. Three formulations were identified with mbongo, clove and prekeses as the main differential spices. These formulations were either heated at 100°C/30 min (process 1) or not (process 2) before being served to consumers’. Fifty-five strains belonging to six species (Salmonella Typhi, Salmonella Paratyphi, Escherichia coli, Escherichia vulneralis, Staphylococcus aureus and Staphylococcus spp.) were isolated from the different samples. Forty-four isolates were resistant to several antibiotics with Multiple Antibiotic Resistance indexes ranging from 0.18 to 0.81. The aqueous extracts of all the formulations were active against the MDR isolates independent of the formulation and preparation process, with inhibition diameters varying significantly (p<0.05) from one isolate to another. Heated extracts were less active than the unheated ones and the most active extract was from the formulation including clove. The strains E. coli and E. vulneralis were most resistant to the different extracts whereas S. Typhi, S. aureus, Staphylococcus spp. and S. Paratyphi A, were more sensitive. This study evidenced that fish products from Bangangté city contain MDR pathogens and demonstrated that the formulations of spices used as accompanying soup for braised fish are active against these MDR pathogens. It suggests their potential use as strategy to combat the antimicrobial resistance phenomena associated to foodborne gastroenteritis pathogens. It also suggests that more attention should be paid to the use of antibiotics in fish farming activities.

Action Mechanism of Bioactive Compounds from Plants and Spices Mixture as Promising Anticancer Agents: In Silico Drug Design Predictions Targeting Cancer Cell Proliferation Through Cell Cycle Arrest Pathway

Although cancer has been the main reason for death for decades, until now, no safe certified drugs have been discovered to efficiently inhibit its progression. Currently, we aim to employ an in-silico model to predict the action mechanism of phenolic components that we previously demonstrated as inhibitors of colon, prostate and lung cancer. The work was performed by testing pharmacokinetics and pharmacodynamics proprieties of selected molecules. Four compounds: Kaempferol, chrysin, vanillin and p-hydroxybenzoic acid widely obeyed the five rules and the ADME/T criteria with minimum toxicity. Docking prediction recorded an intense affinity between kaempferol-CDK1(−17.72 ± 0.02 kcal/mol), chrysin-CDK1 (−17.61 ± 0.01 kcal/mol) and kaempferol-caspase 8 (−9.30 ± 0.00 kcal/mol), chrysin-caspase 8 (−8.18 ± 0.12 kcal/mol), vanillin-MMP9 (−9.83 ± 0.04 kcal/mol) and p-hydroxybenzoic acid-Ca2 (−8.91 ± 0.01 kcal/mol). Likewise, MMGBSA results demonstrated that these compounds are evidently bound to the targets’ active sites with solid interactions. The passed compounds might target the responsible factors for transcription as inactivators. The molecular mechanism based on kaempferol and vanillin actions was predicted to target CDK1 and MMP9 via cell cycle arrest and apoptosis. All results were confirmed through RMSD analysis suggesting that kaempferol and vanillin are the best ligands to suppress cancer cell proliferation. Thus, these findings allowed us to imagine a potential molecular mechanism of these binaries, phenolic compounds/target proteins to lead further trails on cancer, of which the synergistic activity between phenolic compounds could promote the therapeutic capacity.

The Creation Of The Composition Of The Musical Work Of Kemepyar As Representation Of Traditional Music Diversity

The creation of the work "kemepyar" is a response to the typical archipelago food containing many spices, one of which is soto. Soto is made from a variety of spices and spices from all corners of the country, be it in the form of tubers, leaves, grains, and so on. The mixture of various Indonesian spices produces a distinctive taste and makes the body feel warm and fit. This was used as an inspiration for the creation of the artwork entitled Kemepyar. Kemepyar is a term used by Javanese people to describe a situation that very bright, clear, warm, satisfying, satisfied, and delicious in enjoying a dish of food or drink with a fresh taste. The musical idea of the work comes from Javanese gamelan and Macapat dhandang gula. Musical idioms use Javanese, Balinese, Kalimantan, and Sumatran karawitan. Meanwhile, the medium of cultivation uses gamelan, swipe instruments, saxophone blowing instruments, and tambourines. The purpose of creating this work as a form of response to the social environment, in this case the diversity of spices/spices used in soto dishes as a representation of ethnic diversity and traditional music in Indonesia. This work is useful as a stimulus for Music Composition students to create works derived from the phenomenon of daily life, in this case food. The method of creation was chosen to realize the phenomenon of food diversity of soto spices into the form of musical works. The creation process consists of initial stimulation, idea emergence, exploration, improvisation, formation, and presentation.

Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat

Seasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even though the spices have various functional activities including antibacterial, the development of instant wet seasonings is still facing a handicap of its microbiology safety. A broad contamination of bacteria, yeast and mold are still detected in the instant wet seasoning.

Formulation of Chyawanprash and Comparative Evaluation with Marketed Chyawanprash

A traditional Ayurvedic compound known for its many health advantages is chyawanprash. For generations, Indian traditional medicine has utilised this intricate herbal jam to enhance general well-being and lifespan. The purpose of this study article is to investigate the formulation and assess the Chyawanprash quality factors. In addition to a mixture of herbs, spices, and honey, the formulation process entails the careful selection and processing of several botanical constituents, including amla (Emblica officinalis). Conventional techniques are employed to blend these components into a strong and agreeable concoction. Chyawanprash is evaluated by determining its physicochemical parameters, such as pH, viscosity, moisture content, and ash value, in addition to its organoleptic characteristics. Bioactivity testing can also clarify Chyawanprash's immunomodulatory, antioxidant, and other medicinal qualities. These assessments offer insightful information about the safety and effectiveness of this Ayurvedic medicine. It is essential to comprehend the composition and assess the quality standards of Chyawanprash in order to guarantee both its efficacy and safety. This study bridges the gap between conventional wisdom and contemporary medical science by adding to the continuing scientific investigation of herbal treatments.

Biochemical quality comparison of forced air dried osmo-dehydrated cashew apple products infused with spice mixture and sugar

Cashew apple is a pseudo-fruit available abundantly during harvest seasons (March to July) and majority of them goes as waste because of their perishability and poor shelf life. However, the absence of distinct exocarp and seeds are some of the potential advantages for processing utility. Hence, in the present study, osmo-dehydrated products were prepared from two maturity stages i.e. breaker and ripe stages using sugar, spice mixture and were referred to as cashew fig and chew, respectively. The drying efficiency and product recovery were conquered by cashew chew and fig, respectively. Based on the biochemical and organoleptic qualities, ripe fruits werefound suitable for preparation of chew and fig. The tannin content responsible for acridity got reduced (chew of ripe stage 1.18 to 0.53 mg/g and chew of breaker stage 1.85 to 0.68 mg/g) during the process of osmo- dehydration. Excluding total antioxidant activity, all other biochemical properties were found to be improved compared to their respective controls.

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products.

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.

Innovative high power short time microwave finish drying cum decontamination method for producing hot curry spice mix (Garam Masala) with enhanced quality characteristics

Garam Masala is a mixture of ground spices commonly used in Indian and some Asian cuisines. Garam Masala risks microbial contamination due to poor hygienic conditions during various stages, including harvesting, processing, and storage. Moreover, its phytochemicals and antioxidant capacity need to be enhanced for better application in curry preparation and other recipes. The Garam Masala generally has a high microbial load and relatively higher moisture content (10-12% wet basis). The product having such a high moisture content is not shelf stable for longer durations due to its vulnerability to microbial growth. Therefore, an innovative high power short time finish drying cum decontamination method using microwaves (2.45 GHz) for Garam Masala was developed. Garam Masala was subjected to three different levels of microwave power density (10, 15, and 20 W/g) for 60 s. The best microbial load treatment protocol was also implemented, which consisted of applying 20 W/g for a duration of 60 s, followed by 6 cycles of 10 s “ON” and 5 s “OFF”. Drying kinetics were studied, and the Page model was found to be the best-fitting model. Microwave treatment exhibited a significant (p < 0.05) reduction in the total aerobic mesophilic bacterial count (2.79 log) and Bacillus cereus (1.83 log). The results also demonstrated that 15 W/g treatment enhanced the total phenolics, flavonoids content, and antioxidant capacity. No significant color changes were found between the untreated and treated samples. Therefore, it was concluded that a high power short time microwave finish drying cum decontamination method can control the microbial load and enhance the chemical characteristics in Garam Masala.

Galangal-Cinnamon Spice Mixture Blocks the Coronavirus Infection Pathway through Inhibition of SARS-CoV-2 MPro, Three HCoV-229E Targets; Quantum-Chemical Calculations Support In Vitro Evaluation.

Natural products such as domestic herbal drugs which are easily accessible and cost-effective can be used as a complementary treatment in mild and moderate COVID-19 cases. This study aimed to detect and describe the efficiency of phenolics detected in the galangal-cinnamon mixture in the inhibition of SARS-CoV-2's different protein targets. The potential antiviral effect of galangal-cinnamon aqueous extract (GCAE) against Low Pathogenic HCoV-229E was assessed using cytopathic effect inhibition assay and the crystal violet method. Low Pathogenic HCoV-229E was used as it is safer for in vitro laboratory experimentation and due to the conformation and the binding pockets similarity between HCoV-229E and SARS-CoV-2 MPro. The GCAE showed a significant antiviral effect against HCoV-229E (IC50 15.083 µg/mL). Twelve phenolic compounds were detected in the extract with ellagic, cinnamic, and gallic acids being the major identified phenolic acids, while rutin was the major identified flavonoid glycoside. Quantum-chemical calculations were made to find molecular properties using the DFT/B3LYP method with 6-311++G(2d,2p) basis set. Quantum-chemical values such as EHOMO, ELUMO, energy gap, ionization potential, chemical hardness, softness, and electronegativity values were calculated and discussed. Phenolic compounds detected by HPLC-DAD-UV in the GCAE were docked into the active site of 3 HCoV-229E targets (PDB IDs. 2ZU2, 6U7G, 7VN9, and 6WTT) to find the potential inhibitors that block the Coronavirus infection pathways from quantum and docking data for these compounds. There are good adaptations between the theoretical and experimental results showing that rutin has the highest activity against Low Pathogenic HCoV-229E in the GCAE extract.

Decentralized core-shell Au/Ag bimetallic nanostructures prepared via green approach for catalytic and antimicrobial applications

Synthesis of noble metallic nanomaterials via green routes using various plant extracts has witnessed a remarkable rise in applications and research interest over the past decade. These biogenic routes are devoid of toxic chemicals, harsh preparation environments, and external capping agents, coupled with their cost-effectiveness, have attracted researchers to adopt green chemistry in nanotechnology. In this study, we synthesized Au, Ag, and Au/Ag nanoparticles (NPs) using a facile method employing an extract derived from a mixture of spices. Optical, morphological, and structural analysis is carried out using UV-visible spectroscopy, field emission scanning electron microscopy (FESEM), energy dispersive X-ray analysis (EDAX), Fourier- transform infrared spectroscopy (FTIR), and X-ray diffraction studies (XRD), respectively. The Zeta potential of the prepared NPs was determined using dynamic light scattering spectroscopy (DLS). Optimization of pH to 10 and 8 was performed for the synthesis of Ag and Au NPs, respectively, crucial for precise tuning of their optical absorption spectra. Finite difference time domain (FDTD) simulations validate the experimental findings. The Ag NPs exhibit primarily uniform and spherical size and shape, whereas the Au NPs display a variety of shapes including spheres, rods, and triangular plates. This variation is attributed to the influence of pH and concentration of precursors. TEM analysis confirmed the formation of Au/Ag bimetallic core-shell nanostructures (NSs), characterized by a decentralized gold core. XRD confirmed the formation of FCC crystallites. FTIR spectra identified the possible biological functional groups responsible for reduction and capping. Furthermore, a negative zeta potential exceeding 20 mV confirmed the stable formation of NPs. These NPs were capped by negatively charged functional groups, thereby avoiding agglomeration. Both mono and bimetallic NSs exhibited enhanced catalytic activity for reducing 4-nitrophenol in the presence of sodium borohydride (NaBH4). Furthermore, Ag and Au/Ag NPs have exhibited antibacterial properties against specific bacteria, which are discussed in detail.

Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils

ABSTRACT In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T1), 50% fish oil and 50% MKO (T2), 25% fish oil and 75% MKO (T3), 0% fish oil and 100% MKO (T4). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days. The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T1, T2, T3, and T4 were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T2 were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T2 concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T2, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T1, T2, T3, and T4 was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO2/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T2 was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties.

Formulation of a virgin coconut oil based spicy spread and its physico- chemical properties

Virgin coconut oil (VCO) fits the designation of a very important functional food and is expected to show a dramatic growth in the Indian market. This study aims to evaluate the physico- chemical characteristics of a spicy fat spread, formulated using virgin coconut oil, trans- free fat (TFF) and spice mixtures along with emulsifiers. The effect of varying the VCO: fat ratio (100:00; 30:70; 50:50; and 70:30) on the quality parameters of the spicy spread such as moisture, fat, protein, and ash were studied. The phase separation, colour characteristics, rheological quality, melting profiles by differential scanning calorimeter (DSC), and textural properties (spreadability) were also studied. Results show that the moisture of the spicy spreads ranged between 1.59% and 1.72%, fat 49–50%, protein 18–20%, and ash content ranged between 0.21% and 0.22%. The prepared spreads showed marginal oil separation at 25 °C (ambient) and higher amounts at 37 °C (accelerated) temperatures. The consistency or hardness measured in Newton (N) showed an increase with an increase in the amount of fat and simultaneous decrease with increased amounts of VCO. Similar trends were observed with the spicy spread's viscosity, yield stress and consistency index. Principal component analysis (PCA) indicated the presence of two clusters positioned in nearby locations of the PCA biplot. The first cluster comprised of attributes like spreadability and VCO aroma while the second had glossiness and smoothness. PCA and sensory analysis results showed that sample containing virgin coconut oil and TFF in equal proportions (50:50) was the most acceptable spread with respect to spreadability and overall sensory acceptability.

Pharmacognostic, Forensic and Pharmaceutical, Organizational and Legal, Clinical and Pharmacological Multidisciplinary Study with an Assessment of Peculiarities of Circulation (Use) of Smoking Mixtures of Spices and Entheogens of Amanita Muscaria Mushroom

A multidisciplinary pharmacognostic, forensic and pharmaceutical, organizational and legal, clinical and pharmacological, forensic and medical, toxicological, chemical evaluation of the irrational use of spices in smoking mixtures from the group of entheogens was carried out. An expert assessment of spices – plants and mushrooms containing psychoactive substances with hallucinogenic effects. Forensic and pharmaceutical practice was analyzed. A conclusion was made about the irrational use of smoking mixtures from the group of entheogens of the amanita muscaria mushroom, which contain psychoactive substances – psilocybin or psilocin. A forensic medical and toxicological study of amanita poisoning was conducted. Informed about pharmaceutical safety measures in case of amanita poisoning. A pharmacognostic study of "Amanita muscaria" – a fly agaric mushroom was conducted. According to the results of the normative study of the features of the circulation of fly agaric entheogens, normative initiatives are proposed.

Decision Analysis to Improve Company’s Time Utilization during Clove Harvest-Interval Using Analytical Hierarchy Process and Situation Appraisal

Indonesia is a country that has very diverse natural resources, one of which is spices. Various kinds of spices such as cloves, nutmeg, ginger, turmeric, candlenut, pepper, cinnamon, and vanilla are what make Indonesian spices known worldwide and contribute to the country’s economy. Clove is a typical Indonesian spice originating from the Maluku islands (Ternate and Tidore). Currently, cloves have been cultivated in various regions in Indonesia, namely Java, Central Kalimantan, East Kalimantan, Sulawesi, and others. Clove season in Indonesia occurs once or twice a year, namely from April to May and October to November. The farmers will harvest ripe clove flowers, then the clove flowers are dried in the sun and processed as raw materials for the production of cigarettes, cosmetics, and others. CV. Rempah Jaya is one of the leading and best clove suppliers in Indonesia. Especially variations of cloves such as whole cloves, clove oil, dried clove leaves, dried clove stems, and clove ash. Usually, the supply of cloves to the cigarette factory is held every few months in large quantities, so a lot of spare time is available before sending it to the factory. Therefore CV. Rempah Jaya needs the right work to be done when there is a time vacuum. The purpose of this study is to increase the time utilization of CV companies. Rempah Jaya during the clove harvest interval. In this study, a situation analysis was carried out using the Kepner-Tregoe method, then external and internal analysis was carried out using Mendelow’s Matrix and SWOT Analysis methods. After that, root cause analysis was carried out using Ishikawa Diagram. Then the decision-making process is carried out using the Analytical Hierarchy Process (AHP) method. From the results of the AHP method, alternative values were obtained for the three available criteria, namely oil distillation, spice mixtures, and collaboration with the food and beverage industry with values of 0.64, 0.19, and 0.17.

Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product.

Zhayu is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using Pediococcus pentosaceus P1, Lactiplantibacillus plantarum L1, and a mixture of two strains, which were isolated from cured fish in Hunan Province. Compared with the natural fermentation, inoculation with lactic acid bacteria (LAB) accelerated the degradation of myosin and actin in Zhayu, increased the trichloroacetic acid (TCA)-soluble peptide content by about 1.3-fold, reduced the colony counts of Enterobacteriaceae and Staphylococcus aureus by about 40%, and inhibited their lipid oxidation. In the texture profile analysis performed, higher levels of hardness and chewiness were observed in the inoculation groups. In this study, the bacterial community and volatile flavor compounds were detected through 16S high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Inoculation with L. plantarum L1 reduced around 75% abundance of Klebsiella compared with the natural fermentation group, which was positively correlated with 2,3-Butanediol, resulting in a less pungent alcohol odor in Zhayu products. The abundances of 2-pentylfuran and 2-butyl-3-methylpyrazine were increased over threefold in the L1 group, which may give Zhayu its unique flavor and aroma.

Development of spice mixture (Masala) for gluten free pasta and its shelf life study

Spirulina was incorporated to gluten free Quality Protein Maize (QPM) pasta at various levels (2, 4, 6, 8 and 10%) to standardise the level of incorporation. The suitable flour ratio among several combinations tested for gluten free pasta was determined to be QPM flour (Q) 60%, black gram flour (B) 30%, defatted soy flour (S) 8% and guar gum (G) 2% (Q60:B30:S8:G2) for QPM pasta and QPM flour (Q) 60%, black gram flour (B) 30%, Spirulina (Sp) 6%, defatted soy flour (S) 2% and guar gum (G) 2% (Q60:B30:S2:Sp6:G2) for spirulina pasta. Steaming the ingredients for one hour, mixing and kneading for 30 minutes followed by refrigeration (4 °C for 15 minutes) yielded a rupture free pasta. Spice mixture M5 containing salt (1.5 g), turmeric (1.5 g), coriander seeds (1.5 g), red chilli powder (1.2 g), corn flour (0.75 g), citric acid (0.3 g) and fenugreek seeds (0.1 g) at the rate of 10 g per 100 g of pasta was best accepted among different combinations tested (M1, M2, M3, M4 and M5). The sensory scores of gluten free (QPM and Spirulina pasta) and control pasta (100% whole wheat flour) was found to be within the acceptable range (> 7.5 sensory score) in both the packaging materials during six months of storage. The increase in moisture content of pasta irrespective of the type of packaging was noticed. The highest peroxide value was noticed in polyethylene terephthalate (PET) package which indicated that metalized polyester polyethylene (MPP) package had high oxygen barrier property than PET package. At the end of storage period, QPM pasta had slightly higher values for FFA followed by spirulina pasta.