دانلود کتاب Drying of Herbs, Spices, and Medicinal Plants (Advances in Drying Science and Technology)

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Cover
Half Title
Series Page
Title Page
Copyright Page
Table of Contents
Series Preface
Series Editor
Preface
Editors
Contributors
Chapter 1 Overview of the Global Market for Dried Herbs, Spices, and Medicinal Plants
1.1 Introduction
1.2 Production and Consumption
1.3 Industrial Applications
1.4 Harvesting Practices
1.5 Concluding Remarks
References
Chapter 2 Guideline and Selection of Dryers for Herbs, Spices, and Medicinal Plants
2.1 Introduction
2.2 Drying Technologies
2.3 Guidelines and Selection
2.3.1 Energy Efficiency
2.3.2 Heat Sensitivity
2.4 Recommendation
2.5 Concluding Remarks
References
Chapter 3 Drying Characteristics of Herbs, Spices, and Medicinal Plants
3.1 Introduction
3.2 Herbs, Spices, and Medicinal Plants
3.3 Successful Examples on Industrial-Scale Drying
3.3.1 Industrial-Scale Drying of Spices
3.3.1.1 Chili
3.3.1.2 Cayenne Pepper
3.3.1.3 Ginger and Turmeric
3.3.1.4 Garlic
3.3.1.5 Onion
3.3.1.6 Cardamom
3.3.2 Industrial-Scale Drying of Herbs and Medicinal Plants
3.3.2.1 Amaranth Leaves
3.3.2.2 Chamomile
3.3.2.3 Red Jujube
3.3.2.4 Mint
3.3.2.5 Spearmint Leaves
3.3.2.6 Roselle
3.3.2.7 White Turmeric
3.3.2.8 Basil Leaves
3.3.2.9 Jew\'s Mallow, Spearmint, and Parsley
3.3.2.10 Vanilla Pods
3.3.2.11 Lemon Balm and Peppermint
3.4 Conclusions, Recommendations, and Future Development
References
Chapter 4 Impact of Drying on Various Quality Characteristics of Herbs, Spices, and Medicinal Plants
4.1 Introduction
4.2 Important Quality Characteristics
4.2.1 Residual Moisture Content
4.2.2 Water Activity
4.2.3 Color
4.2.4 Phytochemicals
4.2.5 Essential Oils
4.2.6 Antioxidant Properties
4.3 Pretreatment Before Drying
4.4 Drying Methods
4.4.1 Freeze Drying
4.4.2 Heat Pump Drying
4.4.3 Microwave Drying
4.4.4 Microwave Vacuum Drying
4.4.5 Dual-Stage Drying – Convective Pre-Drying Coupled with Microwave Vacuum Finish Drying
4.4.6 Infrared Drying
4.4.7 Radio-Frequency Drying
4.5 Conclusion
References
Chapter 5 Instrumentation and Analyses of Bioactive Compounds and Ingredients
5.1 Introduction
5.2 Common Classes of Natural Products
5.2.1 Phenols
5.2.2 Terpenoids
5.2.3 Alkaloids
5.2.4 Vitamins
5.3 IMPs and PAINs in Drug Discovery
5.4 General Approaches
5.4.1 Extraction and Screening
5.4.2 Column Chromatography and Structural Elucidation
5.4.3 Verifying Activity
5.5 Bioactivity Testing
5.5.1 Antioxidant Activity
5.5.2 Cytotoxicity, Apoptosis and Inflammation
5.5.3 Antimicrobial Activity
5.6 Instrumentation
5.6.1 Liquid Chromatography
5.6.2 Liquid Chromatography Detectors
5.6.3 Gas Chromatography
5.6.4 Gas Chromatography Detectors
5.7 Conclusion and Future Development
References
Chapter 6 Storage and Quality Degradation of Dried Herbs, Spices, and Medicinal Plants
6.1 Introduction
6.2 Present Storage Practices Used for Dried Herbs, Spices, and Medicinal Plants
6.2.1 Packaging Materials and their Characteristics
6.2.1.1 Cardboard and Paper Cartons
6.2.1.2 Aluminium Foil
6.2.1.3 Glass
6.2.1.4 Flexible Films
6.2.1.5 Single Films
6.2.1.6 Modified Atmosphere Packaging
6.2.1.7 Active Packaging Technologies
6.2.1.8 Intelligent Packaging
6.2.2 Storage of Spices
6.2.2.1 Coriander
6.2.2.2 Garlic
6.2.2.3 Turmeric
6.2.2.4 Cinnamon
6.2.2.5 Cumin
6.2.2.6 Nutmeg
6.2.2.7 Mustard
6.2.2.8 Pepper
6.2.2.9 Ginger
6.2.3 Latest Trends in Spice Storage Utilizing Irradiation
6.2.3.1 Irradiation
6.2.3.2 Paprika
6.2.3.3 Turmeric
6.2.3.4 Cumin
6.2.3.5 Coriander
6.2.3.6 Garlic
6.2.3.7 Black Pepper
6.3 Factors Affecting Quality Degradation During Storage
6.4 Improved/Recommended Storage Practices for Safe Storage (Dried Herbs, Spices, and Medicinal Plants)
6.4.1 Spices
6.4.2 Dried Herbs
6.4.3 Medicinal Plants
6.5 Precautions Need to Be Taken to Avoid Microbial Growth, Aflatoxin Development, and Quality Degradation in Dried Herbs, Spices, and Medicinal Plants
6.5.1 Herbs and Spices Sterilization
6.5.2 Physical Methods
6.5.2.1 Hydrostatic Pressure
6.5.2.2 Microwave Treatment
6.5.2.3 Irradiation
6.5.2.4 Steam Sterilization
6.5.3 Chemical Methods
6.5.3.1 Ethylene Oxide (ETO)
6.5.3.2 Propylene Oxide (PPO)
6.5.3.3 Other Chemicals
6.5.4 Ozone Treatment
6.5.5 Drying Methods
6.5.5.1 Sun or Solar Drying
6.5.5.2 Hot Air Drying
6.5.5.3 Super-heated Steam Drying
6.5.5.4 Infrared Drying
6.6 Concluding Remarks
References
Chapter 7 Product Development and Formulations From Dried Herbs, Spices, and Medicinal Plants
7.1 Introduction
7.2 Production of Dry Herbs and Spices
7.2.1 Cloves
7.2.1.1 Ground Cloves Production
7.2.1.2 Main Uses of Cloves
7.2.2 Basil
7.2.2.1 Dried Basil Production
7.2.2.2 Main Uses of Basil
7.2.3 Mint
7.2.3.1 Dried Mint Production
7.2.4 Cinnamon
7.2.4.1 Production of Quills
7.2.4.2 Production of Ground Cinnamon
7.2.5 Rosemary
7.2.5.1 Dried Rosemary Production
7.2.6 Thyme
7.2.6.1 Dried Thyme Production
7.2.7 Saffron
7.2.7.1 Dried Saffron Production
7.2.8 Turmeric
7.2.8.1 Dried Turmeric Production
7.2.9 G. Biloba Leaves
7.2.10 Ginseng
7.2.10.1 Dried Ginseng Production
7.3 Further Processing of Herbs and Spices
7.3.1 Size Reduction
7.3.2 Extraction
7.3.2.1 Conventional Extraction
7.3.2.2 Non-conventional Extraction
7.3.3 Solvent Recovery
7.3.4 Drying of Herbal Extracts
7.4 Drug Delivery Systems
7.4.1 Liposomes
7.4.2 Phytosomes
7.4.3 Nanoparticles
7.4.4 Niosomes
7.4.5 Proniosomes
7.4.6 Biopolymers Used in Herbal Delivery Systems
7.4.6.1 Milk Proteins
7.4.6.2 Meat and Fish Proteins
7.4.6.3 Egg Proteins
7.4.6.4 Plant-Based Proteins
7.4.6.5 Starch
7.4.6.6 Chitosan
7.4.6.7 Cyclodextrin
7.4.6.7 Gums
7.4.6.8 Cellulose
7.4.6.9 Alginates and Carrageenans
7.5 Spray Drying Encapsulation
7.6 Freeze-Drying Encapsulation
7.7 Preparation and Standardization of Products From Dried Herbs, Spices, and Medicinal Plants
7.7.1 Thermal Analysis
7.7.2 High-Performance Liquid Chromatography (HPLC)
7.7.3 Super-Critical Fluid Chromatography (SFC)
7.7.4 Inductively Coupled Plasma-Mass Spectroscopy (ICP-MS)
7.7.5 LC-MS
7.7.6 GC-MS
7.8 Dried Herbs Quality Control
7.8.1 Product-Specific Quality Parameters
7.8.2 Packaging and Labelling
7.9 Storage and Transportation
7.10 Equipment
7.11 Concluding Remarks
References
Chapter 8 Emerging and Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants
8.1 Introduction
8.2 Factors Affecting the Quality of Herbs, Spices, and Medicinal Plants During Drying
8.3 Needs of Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants
8.4 Emerging and Advanced Drying Technologies for Cost-Effective and Enhanced Quality of Dried Products
8.4.1 Treatment Methods
8.4.2 Advanced Drying Methods
8.4.3 Hybrid Drying
8.4.4 Combined Drying Methods
8.5 Future Developments
8.6 Concluding Remarks
References
Chapter 9 Techno-Economic Evaluation for Cost-Effective Drying of Herbs, Spices and Medicinal Plants
9.1 Introduction
9.2 Herbs, Spices and Medicinal Plants – Importance and Need of Dehydration
9.3 Drying – Parameters and Optimisation
9.4 Need for Techno-Economic Evaluation of Drying Process
9.5 A Cost-Effective Approach for Drying Herbs, Spices and Medicinal Plants
9.6 Parameters for Techno-Economic Evaluation
9.7 Techno-Economic Evaluation – Case Study
9.8 Concluding Remarks
References
Chapter 10 Future Prospect and Global Market Demand for Dried Herbs, Spices and Medicinal Plants
10.1 Introduction
10.2 Present Global Market Scenario for Dried Herbs, Spices and Medicinal Plants
10.3 Present Regulations for Import/Export of Dried Herbs, Spices and Medicinal Plants
10.4 Issues Associated with the Global Market Demand
10.5 Future Prospect and Global Market Demand/Challenges
10.6 Concluding Remarks
References
Index