FOCUS ON HEALTH BENEFITS OF TAMBUL SEVAN VIDHI AS DINCHARYA UPAKRAMA - A LITERATURE REVIEW

In Ayurveda classics, there is a detailed explanation of what a person should practice from getting up early in the morning to sleeping at night under dincharya upakrama. Tambul Sevan (chewing betel leaf) is described as one of the dincharya upakram i.e., daily regimen. Tambul Sevan means chewing betel leaf mixed with betel nut and other aromatic herbs. Tambul Sevan is an important social component. In Indian tradition, Tambul or paan has been consumed from vedic era that is 5000 years ago. But nowadays the traditional betel leaf and betel nuts are replaced by tobacco and other masala paan. Therefore, the whole concept of Tambul Sevan and its usefulness has been changed. Now there is a need to understand what Tambul Sevan Vidhi is. Ayurveda says Tambul Sevan maintains good oral hygiene and good taste of mouth, it also prevents bad odour and other oral cavity diseases. Tambul Sevan maintains agni (digestive fire) at its samya avastha (normal condition), so it is said to be consumed at end of the meal i.e., bhojananate tambul sevan. Here, this review article highlights the traditional way of Tambul Sevan Vidhi and its health benefits briefly. Keywords: Tambul, Tambul Sevan Vidhi, betel leaf, dincharya, health benefits.

Adding aromatic herbs in the elaboration of a carbonated drink based on passion fruit

Generally, companies have limited themselves to offering products based on artificial additives, leaving the consumer dissatisfied, who, driven by preferences for healthier products, seeks a drink with better sensory and nutritional characteristics. In this work, a carbonated drink based on passion fruit (Passiflora edulis) was prepared with the addition of the aromatic herbs peppermint (Mentha spicata), lemon verbena (Cymbopogon citratus) and ginger (Zingiber officinale), at three concentrations (1, 3 and 5%). To identify physicochemical and sensory differences in the elaborated beverages, the physicochemical parameters °Brix, acidity, pH and CO2 volume were evaluated, based on the NTE INEN 1101-2017 and were subsequently subjected to an acceptability test by thirty untrained judges. A completely randomized bifactorial AxB design was used, for the comparison of means the Tukey al test was used (p <0.05). For the analysis of results, non-parametric statistics were used using the KRUSCAL WALLIS test and the Mann Whitney U test was used to determine the difference in means. The results of the ANOVA for the physicochemical parameters showed statistical significance (p˂0.05) for the °Brix and pH; and for the variables acidity and volume of CO2, no statistically significant differences were observed (p> 0.05). The drink made with lemon verbena at 3% presented a higher concentration of soluble solids with a value of 14.03 °Brix, and pH of 3.08, showing that these results comply with the parameters established by the standard. Sensorially, the drink made with lemon verbena at 1% obtained a better acceptance with respect to taste by the panelists.

TEMPERATURE CONTROL SYSTEM FOR MINT DEHYDRATION IN DOUBLE-CHAMBER MARQUEE USING LINEAR ACTUATORS

The objective of this research was to determine the thermal performance of a solar dehydration system that allows controlling the temperature for the dehydration of aromatic herbs such as mint. The use of a double chamber marquee allowed obtaining high thermal values, even with low radiation levels. For temperature control, a system of vertical mobile beds was used in order to reach the programmed temperature. This temperature was monitored using an embedded Arduino-type system that allows both monitoring and controlling motors, as well as recording temperature information. It was possible to keep the temperature approximately constant at 40°C, the ideal value for drying aromatic and medicinal herbs.

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat

Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.

Essential oil and linalool contents in basil (Ocimum basilicum) irrigated with reclaimed water

Essential oils (EO) are volatile compounds with complex chemical compositions that are derived from the secondary metabolism of aromatic herbs. There are several applications of EO in the industrial and medical sectors. Basil (Ocimum sp.) is one of the most important EO-producing aromatic herbs. In this study, EO content (EOC) and linalool content (LC) in basil irrigated with reclaimed water were investigated. Plant development parameters, nutrient absorption and crude protein (CP) content were also evaluated. The experiment was conducted in a greenhouse, with five different treatments and five repetitions each. Compared with treatments only using water, the results of those with reclaimed water irrigation showed higher nutrient absorption, CP contents (in their foliar tissue), length of plant branches, foliar biomass weights, and EOC and LC. EOC reached up to 0.58% of the dry biomass and LC was up to 5.84% of EO mass. In practice, it is estimated that around 5.8 kg of EO and 0.34 kg of linalool can be obtained from one ton of dry basil biomass.

Aggregate stability of cultivated vineyard soils with high rock fragment content in the Mosel area, Germany

&lt;p&gt;Within the European project Diverfarming (Horizon 2020, no 728003), which investigates crop diversification and low-input farming across Europe, we study the aggregate stability variability of soils with high rock fragment content on steep sloping vineyards in the upper Saar valley of the Mosel area (Wawern, Rhineland-Palatinate, Germany).&lt;/p&gt;&lt;p&gt;In the framework of the case study researched by Trier University and their partners, aromatic herbs (Oregano and Thyme) are planted in rows underneath the grapevines to minimize soil erosion, suppress unwanted weeds and to be harvested for further use. Additionally, this cultivation affects different soil characteristics such as aggregate stability.&lt;/p&gt;&lt;p&gt;We analyse the aggregate stability using and comparing three different methods:&lt;/p&gt;&lt;ul&gt;&lt;li&gt;wet sieving which is executed in two different ways &amp;#8211; slaked and rewetted treatment,&lt;/li&gt; &lt;li&gt;percolation method and&lt;/li&gt; &lt;li&gt;single drop technique.&lt;/li&gt; &lt;/ul&gt;&lt;p&gt;Aim of the study is to understand the effect of soil treatments underneath the grapevines, and to identify the method(s) being able to quantify the differences best.&lt;/p&gt;&lt;p&gt;Regarding the different methods, first results indicate that the quantified aggregate stabilities of each method are comparable. With this, we could identify differences between uncultivated rows (control areas), and the rows intercropped with aromatic herbs. In the latter ones, the aggregate stability underneath the grapevines is affected positively. Furthermore, there is a clear difference between slaked and rewetted treatment within the wet sieving method, where less stable aggregates are isolated.&lt;/p&gt;&lt;p&gt;The results indicate that the accomplished management (vine intercropped with Oregano and Thyme) improves the aggregate stability and therefore it improves the soil quality in general.&lt;/p&gt;

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.