Spice Extracts Research Articles

Characterization and Antimicrobial Activity of Spice Extract-Loaded Algal Microcomposites Based on the Microemulsion Technique.

In recent years, with the increase in knowledge and awareness, people's efforts to return to nature have increased in the field of medical science and cosmetics industry. Spices, sumac and coriander, grown and frequently used in Turkey, have different bioactive effects. Microalgae are preferred in the treatment of skin problems. The aim of this study was to synthesize algae microcomposites that were effective against bacterial infections, prepared based on microemulsion technique and loaded with spice extract. Microemulsion formulations were prepared by the titration method. Aqueous and ethanolic extractions of sumac/coriander were carried out using the ultrasonic-assisted extraction method. Twenty-four different algal microcomposites loaded with extracts were synthesized. The disk diffusion method was used to determine the antimicrobial activity. The DPPH free radical scavenging activities, the total phenolic content (TPSC), and the characteristics (FT-IR) of the microcomposites were investigated. In addition, the chemical contents of extracts were determined by the GC/MS method. Aqueous extracts of both sumac and coriander were highly effective against Escherichia coli (ES DII). The highest antimicrobial activity against Staphylococcus aureus (F6 III) was obtained with M9 (microcomposite containing ethanolic extract of sumac) and M15 (microcomposite containing aqueous extract of coriander). The highest TPSC value (6.025 mg GAE/gr) was detected in the aqueous extract of coriander. The DPPH radical scavenging activities of coriander extracts were lower than those of sumac extracts. It has been determined that the spices contain organic (propanoic, butanoic, malic and benzoic) acids and fatty (palmitic, oleic and myristic) acids. According to the results of FT-IR spectroscopy, microcomposites prepared with sumac and coriander extracts were successfully synthesized. The synthesized algae-based microcomposites have properties that could be in the green-labeled bio-based category.

Neuroprotective role of medicinal plant extracts evaluated in a scopolamine-induced rat model of Alzheimer's disease

Background Alzheimer's disease is a debilitating neurological brain disease with memory impairment among the first signs. Scopolamine (SCO), a muscarinic receptor antagonist that disrupts cognition and memory acquisition, is considered a psychopharmacological AD model. We investigate the effectiveness of medicinal plants in mitigating the SCO-induced neurobehavioural damage in rats. Materials and Methods Animals were injected with Scopolamine hydrobromide trihydrate (2.2 mg/kg IP.) daily for 2 months. Each treatment group was administered one of four medicinal spice extracts (Nigella sativa, 400 mg/kg; rosemary, 200 mg/kg; sage, 600 mg/kg and ginseng;200 mg/kg 90 minutes after SCO injection. Animals were subjected to cognitive-behavioral tests (NOR, Y-maze, and MWM). After the experiment, we extracted the brains for histopathological examination and biochemical assessment for oxidative stress (levels of TT, CAT and TBARS) and gene expression of acetylcholinesterase and brain monoamines. Results As expected, SCO treatment impaired memory and cognition, increased oxidative stress, decreased neurotransmitters, and caused severe neurodegenerative changes in the brain. Conclusion Surprisingly, these effects were measurably moderated by the administration of all four plant extracts, indicating a neuroprotective action that we suggest could alleviate AD disease manifestations.

Promotion of Ganoderma Lucidum Activity on Different Spices Extract of Herbal Plant for the Quantitative & Qualitative Growth

Mushroom cultivation, Not only help nutritional , medicinal requirement but also fill recycle agro waste.Reishi form the complex lignocellulosic & ligninolytic compounds are broke down due to presence of decomposing enzymes by secreting enzyme in wood degradation and plants derive derivatives . The plant waste used as substrate for the production of medicinal edible fungi its effect positively increases in mushroom yield. By using Reishi enzymes increase the rate of mycelium growth herbal spices extract taken to shows there activity as promoting agent. Growth rate of Ganoderma with the addition of spices extracts were examined. All the extract shows significant activity for the mycelium growth of Reishi . It shows remarkable effect of lignocellulosic on extract spices examine on cup Plate method showing The zone of Exhibition in triplicates . The spice saunth show higher growth than cinnamon than star anise extract. Show maximum size of zone of exhibition at minimum concentration as compare to normal growth parameter. It is observed that Extract of spices shows could be possible source to obtained new raw substrate to act as good growth promoting nutritive substances or nutritive sprays to increase the qualitative & quantitative growth in Ganoderma Lucidum mushroom. Keyword : Ganoderma Lucidium,reishi,cup plate method, zone of exhibition ,Extraction

In vitro anticholinesterase potential of some spices consumed in Cameroon and their protective effects on hydrogen peroxide-mediated oxidative stress damage in SK-N-SH cells.

BackgroundMany neurodegenerative such as Alzheimer's disease (AD) are characterized by cholinergic dysfunction and oxidative stress which is a key event in neuronal death process. Thus, anticholinesterase and anti-oxidation compounds are two promising strategies in the development of AD drugs. Beyond their culinary use, spices are today studies for health purpose. In this study, some spices consumed in Cameroon were evaluated for their anticholinesterase and neuroprotective effects.MethodsColorimetric methods were used to determine total flavonoid and alkaloid content of a combinated extract (hydroethanolic + ethanolic extracts) of different selected spices. Aftermaths, anti-cholinesterase activity of spice extract was carried out using Ellman’s method. Finally, neuroprotective effects performed on human SK-N-SH cells stressed with H2O2 by assessing neuronal survival ( resazurin assay) and neuronal death (LDH assay).ResultsFlavonoid content of spices extract were ranged from 22.94 to 32.01 mg EQ/g DM and alkaloid content were ranged from 320 to 896 mg EQu/g DM. Among the spices studied, Xylopia parviflora presented the greatest acetylcholinesterase inhibition with an IC50 = 14 µg/mL. In Cell culture experiments, pre-incubation of SK-N-SH cell with the selected spices at different concentrations were improved neuronal survival and reduced the percentage of neuronal cells dead.ConclusionThe present results reveal that selected spices consumed in Cameroon have good anticholinesterase activity as well as neuroprotective effect on SK-N-SH which may provide new natural compounds that could help in the management of Alzheimer's disease.

Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

AbstractFungi are significant contaminants and destroyers of spices. This study aimed at determining the mycoflora, mycotoxins, contaminants, and antimicrobial properties of some local spices; dawadawa (Parkia biglobosa), nutmeg (Myristica fragrans), turmeric (Curcuma longa), aniseed (Pimpinella anisum), ocimum (Ocimum basilicum), and clove (Syzygium aromaticum). Fungal culturing, identification, and enumeration were done with Dichloran Rose Bengal Chloramphenicol (DRBC). High‐Performance Liquid Chromatographer with a Fluorescence detector (HPLC‐FLD) was used to determine the aflatoxin levels in all spices. Mueller‐Hinton Agar, chloramphenicol, normal saline, and extract were used with Salmonella typhi, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Streptococcus mutans to determine the antimicrobial activity of the spices (extracts). Twelve (12) fungal species belonging to seven (7) genera were recorded from the spices. The genera were predominantly; Aspergillus, Fusarium, Rhizopus, Penicillium, Mucor, Trichoderma, and Rhodotorula. Aflatoxins were detected in dawadawa only. Antimicrobial activity of the extracts had effective inhibition against the microbes investigated.

Recent Advances in the Extraction of Spice Essential Oil and Oleoresin: A Review

Essential oils and oleoresins are the secondary metabolites of spice origin and have wide application in the food industry because of their flavour and aroma. They are recovered by various extraction techniques. Both conventional and emerging techniques are being utilized for this purpose. Conventional methods of spice extraction include, distillation and solvent extraction. Continued search for better extraction techniques finally ended up in the development of various advanced technologies. Methods such as supercritical fluid extraction, microwave assisted extraction, enzyme assisted extraction and ultrasound assisted extractions fall under emerging extraction techniques. These advanced technologies helped to solve the limitations in conventional methods. Selection of extraction technique depends on the requirement and economic feasibility. This review deals with the emerging techniques involved in the extraction of essential oils and oleoresins.

Antimicrobial activities of aqueous and ethanolic extracts of some natural spices (garlic, turmeric, thyme and onions) on some clinical isolates

Different types of spices used daily have been documented to have antimicrobial and medicinal value as well. Most bacteria are sensitive to the extracts from plants such as, garlic, onion, thyme and turmeric etc. Spices such as these have been used as antimicrobial agents in their raw form for the treatment of wounds, injuries and joint pains etc. The present study was conducted to investigate the antibacterial activity of these natural spices. Different concentrations of extracts were prepared by using two solvents; water and ethanol, the test organisms used were Escherichia coli and Staphylococcus aureus. All the spices used were effective against the test organisms, but the best activity was shown in garlic, while the least activity was shown in thyme, in general, the ethanolic extracts were more reactive than the aqueous extracts. Natural spices could be a potential source for antimicrobial agents. Validation of natural spices as alternative and complementary medicine can be achieved by several in vivo trials through which the safe use of such products can be assured. This study emphasizes the therapeutic potential of spices and the need to enhance its exploitation on this regard.

Antimicrobial activities of aqueous and ethanolic extracts of some natural spices (garlic, turmeric, thyme and onions) on some clinical isolates

Antimicrobial activities of aqueous and ethanolic extracts of some natural spices (garlic, turmeric, thyme and onions) on some clinical isolates

Antimicrobial and antiviral activity of selenium sulphide nanoparticles synthesised in extracts from spices in natural deep eutectic solvents (NDES)

Selenium sulphide is a well-known bioactive chemical, but its preparation in nanometric form stabilised in water has not been widely reported. In the article, extracts of cinnamon, curcumin, and pepper obtained using natural deep eutectic solvents (NDES) were used to obtain stable selenium sulphide nanoparticles. The analysis confirmed that selenium sulphide nanoparticles with an average crystallite size of 28–44 nm and a particle size of approximately 500 nm were successfully synthesised. The use of NDES stabilised the SeS2 nanoparticles and increased their bioactivity towards microorganisms. The obtained systems revealed high biocidal and antiviral activity against S. aureus, E. coli, P. aeruginosa, and C. albicans strains, Human influenza virus A/H1N1, and Betacoronavirus 1 (Human coronavirus HCoV-OC43). The SeS2 nanoparticles obtained in the NDES extract of curcuma strongly inhibited the growth of pathogenic fungi and bacteria with minimum biocidal concentration (MBC) values of 117.2, 117.2, 117.2, and 468.8 mg/dm3 against E. coli, P. aeruginosa, S. aureus, and C. albicans, respectively. The suspensions containing selenium sulphide nanoparticles stabilised by spice extracts were also highly active against influenza viruses and B-coronavirus, showing a reduction of over 99%.

Effect of Spice form and Extraction Period on Total Phenolic Content of Selected Ugandan Spices

Introduction: Spice consumption is one of the globally recognized healthy nutritional practices. Most spices contain phenolic compounds that may prevent or prolong the onset of non-communicable diseases. The harvesting, processing and preparation procedures of such spices may influence the phenolic amount extracted and eventual biological availability. Literature about how extraction period and spice form affects total phenolic content yield in water infusions is scanty.
 Aim: This study determined the effect of spice form and length of extraction time on the total phenolic content (TPC) yield of the selected Ugandan spices infused in water.
 Methods: Samples of Ocimum gratissimum, Allium sativum, Cymbopogon citratus and Zingiber officinale, were collected in triplicates from Kanungu, Bushenyi and Lugazi Districts, in Uganda. Fresh and dry samples of these spices were infused in hot water for four minutes and 40 minutes and sieved with Whatman paper, No. 1. Phenolic content was measured with a spectrophotometer at Makerere University, Biochemistry Department, following Folin-ciocalteu method, using gallic acid as the reference standard. Results were analyzed using GraphPad Prism 8.0.1 software.
 Results: Higher TPC yield was generally observed in dry samples compared to the flesh ones and 40-minute extracts of both fresh and dry samples also had higher TPC content compared to the four minutes ones. The highest TPC yield was observed in Cymbopogon citratus (12.21±0.75 mg GAE/g) among the dry samples and Ocimum gratissimum (10.02±2.45 mg GAE/g) among the fresh samples, extracted for 40 minutes.
 Conclusion: Longer extraction time and sample dryness maximize TPC yield. Ocimum gratissimum and Cymbopogon citratus may benefit consumers by improving their antioxidant status.

Preparation of Spice Extracts: Evaluation of Their Phytochemical, Antioxidant, Antityrosinase, and Anti-α-Glucosidase Properties Exploring Their Mechanism of Enzyme Inhibition with Antibrowning and Antidiabetic Studies In Vivo.

Tyrosinase and α-glucosidase enzymes are known as promising target candidates for inhibitors to control unwanted pigmentation and type II diabetics mellitus. Therefore, twenty extracts as enzyme inhibitors were prepared from edible spices: nutmeg, mace, star anise, fenugreek, and coriander aiming to explore their antioxidant, antibrowning, and antidiabetic potential. Results confirmed that all extracts showed potent antioxidant activity ranging from IC50 = 0.14 ± 0.03 to 3.69 ± 0.37 μg/mL. In addition, all extracts exhibited excellent antityrosinase (IC50 = 1.16 ± 0.06 to 71.32 ± 4.63 μg/mL) and anti-α-glucosidase (IC504.76 ± 0.71 to 42.57 ± 2.13 μg/mL) activities outperforming the corresponding standards, hydroquinone, and acarbose, respectively. Among all extracts, star anise ethyl acetate (Star anise ETAC) was found most potent inhibitor for both tyrosinase and α-glucosidase enzymes and was further studied to explore the mechanism of enzyme inhibition. Kinetic analysis revealed its irreversible but mixed-type tyrosinase inhibition with preferentially competitive mode of action. However, it binds reversibly with α-glucosidase through competitive mode of action. Further, star anise ETAC extract showed concentration dependent and posttreatment time-dependent antibrowning effect on potato slices and antidiabetic effect on diabetic rabbits in vivo proposing it promising candidate for tyrosinase-rooted antibrowning and α-glucosidase-associated diabetes management for future studies.

Research Note: Preservative effect of compound spices extracts on marinated chicken

The antimicrobial effect of 21 nature spices essential oils (EOs) on marinated chicken was investigated and response surface analysis was applied to obtain the optimal combination. Cassia bark EO, cinnamon EO, tea tree EO, and angelica EO had the best antibacterial effect. Their inhibition zone diameters (IZD) were 23 mm, 21 mm, 15 mm, and 12 mm, and their minimal bactericidal concentrations (MBC) were 1.25 μL/mL, 1.25 μL/mL, 10.00 μL/mL, 20.00 μL/mL. Using the Box-Behnken Design model, with the minimum total number of spoilage bacteria as the evaluation index, the optimal mixture was cassia bark EO 2.40 μL/mL, cinnamon EO 1.00 μL/mL, tea tree EO 3.50 μL/mL, and angelica EO 9.00 μL/mL. Compared with the control group, the total number of colonies was reduced by 1.3 log unites at the 12th sampling day, and the protein degradation process was slowed down owing to the preservative addition. These results indicate the potential application of nature extracts in chicken and other meat preservation.

Antibacterial efficacies and time-kill kinetics of indigenous Ghanaian spice extracts against Listeria monocytogenes and some other food-borne pathogenic bacteria

Increase in food-borne outbreaks has become public health concern worldwide. Exploitation of the antimicrobial properties of dietary spices has become important pharmaceutical tool for controlling food-borne pathogens. This study aimed at evaluating the antibacterial potentials of Ghanaian spices against Listeria monocytogenes and other prevalent food-borne pathogens. In preliminary studies, Listeria was isolated from some food samples. The overall prevalence of Listeria spp. was 23% (13/56). Of the 56 samples examined, 7% showed pathogenic potential for L. monocytogenes. Different solvent extracts of thirteen spices namely Calabash nutmeg, West African black pepper, Aidan, Grains of paradise, Negro pepper, Aniseed, African locust bean, Cinnamon, Black pepper, Clove, Cayenne, Basil, and Rauvolfia were tested for their potentials to inhibit clinical and isolated strains of L. monocytogenes using qualitative and quantitative antimicrobial assay methods. Only clove and negro pepper among the thirteen different solvent extracts showed bacteriostatic and bactericidal activity against L. monocytogenes indicated by minimum inhibitory concentrations ranging from 0.05% to 0.4% and minimum bactericidal concentrations ranging from 0.1% to > 0.4% under experimental conditions. Time-kill study demonstrated listericidal activity of ethanolic clove and negro pepper extracts indicated by absolute mortality of more than 3 log units at 2x MIC and 4x MIC. GC-MS analysis revealed three and eight major chemical components present in clove and negro pepper respectively. Staphylococcus aureus, methicillin-resistant S. aureus, Bacillus cereus, and B. subtilis also showed satisfactory susceptibilities to ethanolic extracts with MIC ranging from 0.025% to > 0.8%. In general, negro pepper showed broad activity eliciting inhibitory effects against all the tested pathogens. The findings suggest that clove and negro pepper may be promising antibacterial candidates for the decontamination and control bacterial pathogens in food and food supply chain.

Screening the efficacy of extracts of different spices in inhibiting the growth of foodborne bacterial isolates

Owing to the presence of a diverse group of phytochemicals, spices could be potential sources of antibacterial and antioxidant agents. The present investigation was aimed to determine and compare the antimicrobial activities of different spices. A total of 5 spices including cardamom (Seeds, Elettaria cardamomum), cinnamon (Barks, Cinnamomum verum), clove (Flower buds, Syzygium aromaticum), Indian bay leaf or Tejpat (Dried leaves, Cinnamomum tamala), and cumin (Seeds, Cuminum cyminum) were collected. Different extracts (crude, aqueous, ethanolic, and methanolic) of spices were prepared and examined for antimicrobial activity against previously isolated foodborne bacterial isolates. Extracts from the tested spices showed significant inhibitory effects (mostly with >10 mm mean zone of inhibition) as revealed by the agar well diffusion technique. Clove among the tested spices was found to be the prominent one in eliminating foodborne pathogens. Methanolic extracts followed by ethanolic extracts were determined to be most effective against the bacterial isolates when the relative effectivity of different extracts was compared. The frequently encountered minimal inhibitory and bactericidal concentrations of the spices were 12 and 24 mg/mL, respectively. All the spice extracts showed considerable antimicrobial traits which validate their potential and applicability as natural food preservatives and decontaminants.

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components.

Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.

Hormonal Profile Evaluation in Swiss Male Mice Administered Lambda Cyhalothin and Extracts of Some Local Spices

Aim: This study was aimed at evaluating the hormonal profile of Swiss male mice administered lambda cyhalothin and extracts of some local spices.
 Experimental Design: A completely randomized experimental design using standard methods for analysis. 
 Location and Duration of Study: This study was carried out in the Department of Animal and Environmental Biology, Rivers State University, Port Harcourt, Rivers State, Nigeria. GPS 4o47'50''N 6o58'49''E The study lasted for 35 days.
 Methodology: Forty-two male mice were randomly selected into six (6) groups A-F (n=7/group). Group B were gavage Cyhalothin LCT) alone. Group C, D, and E were gavaged 10 mg/kg/bw of LCT and 20 mg/kg/bw/day of Tetrepleura tetraptera, Piper guineense, and Xylopia aethiopica respectively, while group F received 10 mg/kg/bw of LCT together with the combination of the three spices. All animals were allowed access to cool clean water and standard rat pellet ad libitum. Twenty-four hours to the termination of the experiment, feed was withdrawn from the animals. Blood samples for hormonal profile evaluation were collected through ocular puncture between the hours of 7:00 and 9:00am into plain sample tubes according to the approved protocol of blood collection techniques. Analysis for the quantitative determination of all androgens was carried out using enzyme-linked immunosorbent assay (ELISA), while statistical analysis was carried out using one-way Analysis of Variance (ANOVA) and expressed as their respective units. Where significant differences were found, Pair-wise comparisons conducted with Tukey test using SPSS 20 software.
 Results: Result showed a significant (P=0.05) decrease in the concentration of all androgens in group B animals treated with LCT alone. The level of these hormones were also reduced although not as low as the level in group B, with administration of the combination of all three spices in group F. This implies that the consumption of these spices might have had an antagonistic effect on the level of hormone produced when combined. Exposure to lambda cyhalothrin, affects reproductive hormones in males leading to infertility and other reproductive dysfunctions. Using spices such as tetrapleura tetraptera and Piper guineense singly as remedy can ameliorate the toxic effect of insecticide related hormonal changes under the guidance of a doctor or any healthcare professional. However, high and frequent intake of Xylopia aethiopica or the concomitant consumption of these three spices is not advised for males.

The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice

This study aimed to investigate the effect of select spices and herbs added to cooked rice in the growth of Bacillus cereus. The results showed the actual role of herbs and spices as food flavoring ingredients rather than acting as a preservative agent. Herbs and spices extracts were added to rice before and after the cooking process, then observed the differences in Bacillus cereus growth. From all herb and spices extract used, clove was the most effective one against B. cereus. It provided a good zone of inhibition, while the others did not have similar effects. The ethanolic extracts for all tested herbs and spices at concentrations of 50-200 µg/mL showed good activity in media. The zone of inhibition was from 10 to 25 mm in diameter. Rice with Spiced/herbs was inoculated with 108 spores of B. cereus then the growth of B. cereus vegetative cells was detected at different temperature. As the result showed no different in the growth of B. cereus, We concluded that the temperature for rice cooking/reheating has main effect on the control of B. cereus cells while herbs and spices can be used only for flavor with no role in controlling the contamination in rice.

Effect of the Supplementation of Plant Extracts Based Additive in Broiler Chicken Diets on Productive Performance, Carcass Yield, and Meat Quality

The study aimed to evaluate the effect of supplementation of an additive based on plant and spice extracts in broiler chicken diets on the productive performance, carcass yield, and meat quality. 704 male broiler chicks were distributed in a completely randomized experimental design with 4 treatment, 4 replicates of 44 broiler chickens each. The experimental diets consisted of Diet 1: Control diet; Diet 2: Control diet + antibiotic growth promoters (AGP); Diet 3: Control diet + vegetable extracts (100 g/ton) and Diet 4: Control diet + vegetable extracts (150 g/ton). The vegetable extracts used were carvacrol, cinnamaldehyde, and eugenol extracted from oregano, cinnamon, and cloves. The supplementation of vegetal extracts did not affect (p>0.05) broiler chickens’ productive performance or carcass yield. The lipid peroxidation (MDA nmol/mg protein) in the meat in natura was decreased (p<0.05) for broilers supplemented with vegetable extracts. The supplementation of 100 or 150 g/ton of vegetal extracts based on carvacrol, cinnamaldehyde, and eugenol did not affect broiler chickens’ productive performance, carcass characteristics, and meat quality, and inhibited MDA production in broilers’ in natura meat.

Production of Carbonated Drink Using Reziz Date Dibs and Hulu-Mur Flavour

Valorisation of raw foods can substantially improve the resilience of the food chain, thereby mitigating the escalating food crisis. As date fruits contain most of the essential ingredients, it could serve as an unprecedented source of functional food production. This study aimed at valorising the commercially less valued date fruit, reziz, to prepare a carbonated drink. The collected reziz date fruit was subjected to date syrup (dibs) extraction using a specifically designed apparatus, Dibsi 10101, at 4 different pressures, 1000, -1.4, -2.8 and -5.5 millibar (mbar). However, the dibs extracted at -5.5 mbar yielded better clear dibs and thus was used in downstream production. Hulu-Mur (sweet and sour), a nutrient-rich flavouring agent derived from sorghum and Sudanese spices extract, was used as a favour enhancer. To produce the carbonated drink "Abridate," a different proportion of Hulu-Mur extract (1:5 w/v) and carbon dioxide were blended and subjected to a 10-point hedonic organoleptic evaluation. The results demonstrated that the superior Abridate was obtained by blending 6.89% of Hulu-Mur flavour extract with 11.8 TSS dibs at 4-bar carbon dioxide pressure. Abridate was comparable to commercially available carbonated beverages and held a substantial advantage over hazardous carbonated drinks due to its organic nature. KEYWORDS Abridate, carbonated drink, date palm, dibs, Hulu-Mur, reziz, soft drink

The technology of meat snacks using CO2 spice extracts in their formulations

In this research work, the technology for meat snacks with increased antioxidant activity has been developed due to the use of CO2-extracts of dry spices of the same name in their formulations. The authors have determined the physicochemical parameters of CO2-extracts; in particular, the ether and acid numbers, refractive indices, density, solubility. Dry matter content have been determined. Applying computer modeling, formulations of meat snacks (thins) with high antioxidant activity have been developed, which amounted to 425 for CO2-extract of basil; 483 - for CO2-extract of coriander; 435, 420, 430 - for CO2-extracts of marjoram, black allspice, and paprika, respectively. The work also defines the conditions for the sorption on edible salt affected by CO2-extracts for the purpose of using in meat thins technology.