Recent developments in key processing techniques for oriental spices/herbs and condiments: a review

ABSTRACT

Oriental spices/herbs and condiments are important components of daily food consumption in the oriental countries as well as around the world. They have gained more atterention as preservatives, flavor, and therapeutic agents recently. However, the quality of spices/herbs and condiments is closely related to the processing techniques. Therefore, to obtain oriental spices/herbs and condiments with high-quality, processing techniques should be thoughly seleted. This article reviews the recent progresses in key processing techniques for oriental spices/herbs and condiments including, new drying methods, cryogenic grinding, novel fermentation and sterilization techniques. Moreover, the outlook of using oriental spices/herbs and condiments and their application in food products is also disscussed.

KEYWORDS:

• Oriental spices/herbs and condiments
• Drying
• Superfine powders
• Fermentation
• Sterilization techniques

Acknowledgments

We are grateful for the support of China National Key R &D Project (Contract No.: 2017YFD04000501), the 111 Project(BP0719028), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety & Quality Control” Industry Development Program, Jiangsu advanced food manufacturing equipment and Technology Key Laboratory Project (Contract No.: FMZ202003), which all enabled us to carry out this research.

Additional information

Funding

This work was supported by the China National Key Research Programs [No. 2017YFD0400501].