Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants

Abstract

The consumer demand on minimally processed food products has been constantly growing due to its convenience, safety, and nutritional quality. Minimally processed herbs, spices, medicinal and aromatic plants are receiving attention of researchers because there had been several outbreaks due to improper preparation conditions. Nonthermal processing technologies -chemical sanitizers, ozone, irradiation, electrolyzed oxidizing water, modified atmosphere packaging - are generally preferred in minimally processed food products to provide sufficient shelf life with high quality; however, they have disadvantages from a health perspective (e.g. ethylene oxide) or poor consumer acceptance (e.g. irradiation). Even though thermal processing technologies have negative effect on the freshness, sensorial values, and nutritional quality, some studies indicated that there is a potential in usage of ultraviolet, far infrared, and microwave in minimally processed herbs, spices, medicinal and aromatic plants. In this chapter, the common applications of nonthermal and thermal food processing technologies on herbs, spices, medicinal and aromatic plants are discussed. The general characteristics of treatments and their efficacy on microbial inactivation, product quality, and nutrition are covered.