Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry

Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, ɣ-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.

Sweeping-micellar electrokinetic chromatography versus reversed phase liquid chromatography for the determination of coumarin in curry

Coumarin is a phytotoxin found in the popular spice cinnamon, which is used to flavor many Asian curry dishes. In this work, we developed and compared the analytical performance of reversed-phase liquid chromatography (RP-LC) and sweeping-micellar electrokinetic chromatography (MEKC) methods for the determination of coumarin in complex curry (gravy) samples. Using a matrix matched sample (curry after solvent extraction with methanol and diluted with 100 mM phosphoric acid), the intra-day and inter-day repeatability of retention/migration time and (corrected) peak area for both methods were acceptable (%RSD (n=6) ≤ 5%). The linear range and limit of quantitation (LOQ) were an order of magnitude better in RP-LC (RP-LC linear range = 0.11-108 mg/kg, LOQ = 0.11 mg/kg) (Sweeping-MEKC linear range = 2.16-216 mg/kg, LOQ = 2.16 mg/kg). However, the limit of detection (S/N=3) and LOQ in sweeping-MEKC was 0.65 mg/kg and 2.16 mg/kg, which were sufficient to report the levels of coumarin ≥ the European limit of 2 mg/kg in foods. During the analysis of 25 curry samples, relatively similar results for sweeping-MEKC and RP-LC were obtained for 6 samples that contained coumarin >LOQ of sweeping-MEKC. Interferences in RP-LC lead to significant overestimation of coumarin levels in 3 samples. Coumarin levels above the EU limit was found in 6 curry samples using the more selective sweeping-MEKC. This work should also raise public awareness on the presence of potentially high levels of coumarin in some foods.

Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea

Piperine is a bio-active compound found in pepper, including Piper nigrum L. and P. longum L. It has a strong, pungent flavour and several pharmacologic benefits. However, the risks of piperine have not yet been characterized. In this study, piperine in black pepper and some selected foods was determined to characterise the risk of exposure to piperine. Piperine in black pepper, curry and noodle was analysed by high-performance liquid chromatography-ultraviolet detection, which was validated through the measurement of performance parameters. The mean concentrations of piperine in black pepper, powdered curry, retorted curry, instant noodle and cup noodle were 4,418, 28, 3.4, 4.3 and 4.2 mg/100 g, respectively. The estimated dietary exposure to piperine was 123.66 μg/kg body weight/day, and the margin of exposure calculated by the no-observed-adverse-effect level of piperine, was 162. The piperine from food does not cause an adverse health effect to the public in Korea.

After enjoying curry: urine metabolism analysis of curcuminoids by microemulsion electrokinetic chromatography with laser-induced native fluorescence detection

Considering pH-dependent fluorescence of curcuminoids, a microemulsion electrokinetic chromatographic (MEEKC) method was developed under acidic conditions for their separation and detection using laser-induced native fluorescence (LINF), so as to solve the analysis of urine metabolism for curcuminoids. The microemulsion composition was optimized by response surface methodology (RSM), and the effects of buffer pH and organic modifiers were systematically investigated. The optimal buffer for the separation of curcuminoids was chosen as follows: 2.8% (v/v) ethyl acetate, 80 mM SDS and 2.8% (v/v) n-butanol to form microemulsion, 28% (v/v) ethanol as organic modifier, and 20 mM phosphoric acid as electrolyte at pH 3.0. Under these conditions, four curcuminoids including curcumin, demethoxy curcumin (DMC), bisdemethoxy curcumin (BDMC) and demethyl curcumin (DEC) could be well separated within 18 min, and the detection limits (LOD, based on S/N=3) were calculated to be 71, 60, 22, and 147 pg mL^-1, respectively. Combined with solid-phase extraction (SPE), the developed MEEKC-LINF method has been successfully applied to continuously monitor the curcuminoids and related metabolites in human urine collected from a healthy volunteer after oral administration of curry, testifying that this method has potential for evaluating the pharmacological activity of curcuminoids.

Profiling of morphine and codeine in urine after the ingestion of curry containing poppy seed as an evidence for opiates defence in Malaysia

Consumption of curry containing poppy seeds has raised an issue concerning the opiate content in the urine that might exceed the cut-off value (300ng/mL). The main objective of this study was to examine the morphine and codeine contents in the urine of the consumers after partaking poppy seed-enriched curry in. The volunteers were asked to partake: (a) a single meal and their urines were collected within 24h, or (b) Two meals a day for three consecutive days and their urines were collected within 72h. Two different dosages were also tested in this study: (a) low dosage: 1g/100ml curry (containing 138μg of morphine and 66μg of codeine) and (b) high dosage: 5g/100ml curry (containing 690μg of morphine and 330μg of codeine). The subjects were randomised into the groups using the method of stratified randomization with age and gender groups as covariates. A total of 6 subjects was allocated for each group and placebos were used as control. Results showed that all subjects who consumed low dosage of poppy seeds either in single meal or multiple meals experiment were found negative. However, 1 out of 6high dosage subjects was confirmed positive at a period of 3-6h after the consumption of curry in the single meal study. This outlier maybe due to the lack of water consumption after consuming the curry, thus the low volume of urine was collected and the opiate was concentrated in the urine. On the other hand, 5 out of 6high dosage subjects in the multiple meals experiment were found positive. Majority of these subjects were found positive on the second and third day of the experiment after the second curry meal was consumed. The outlier (negative) in this group might be due to the high consumption of water throughout the experiment and the subject's urine volumes and frequency of urine collection were much higher compared to other subjects. From the result of this study, it can be concluded that partaking high dosages of poppy seed in curry could give a positive response (>300ng/ml+uncertainty of measurement) in the urine, and the water consumption after partaking curry has significant influence for the opiate contents in the urine.

Polyphenol-rich curry made with mixed spices and vegetables benefits glucose homeostasis in Chinese males (Polyspice Study): a dose-response randomized controlled crossover trial

PURPOSE

To investigate acute effects of two doses of a polyphenol-rich curry made with seven different spices and four base vegetables, eaten with white rice, on 24 h glucose response, postprandial insulinemia, triglyceridemia and 24 h urinary total polyphenol excretion (TPE).

METHODS

Randomized, controlled, dose-response crossover trial in healthy, Chinese men [n = 20, mean ± standard deviation (SD) age 23.7 ± 2.30 years, BMI 23.0 ± 2.31 kg/m²] who consumed test meals matched for calories, macronutrients and total vegetables content, consisting either Dose 0 Control (D0C) or Dose 1 Curry (D1C) or Dose 2 Curry (D2C) meal. 24 h glucose concentration was measured using continuous glucose monitoring (CGM), together with postprandial plasma insulin and triglyceride for up to 7 h. Total polyphenol content (TPC) of test meals and urinary TPE were measured using the Folin-Ciocalteu assay.

RESULTS

TPC for D0C, D1C and D2C were 130 ± 18, 556 ± 19.7 and 1113 ± 211.6 mg gallic acid equivalent (GAE) per portion served, respectively (p < 0.0001). Compared with D0C meal, we found significant linear dose-response reductions in the 3-h postprandial incremental AUC (iAUC) for CGM glucose of 19% and 32% during D1C and D2C meals respectively (p < 0.05) and non-significant linear dose response reductions in iAUC of insulin (p = 0.089). Notably, we found significant dose-dependent increases in postprandial triglyceride with increasing curry doses (p < 0.01). Significant increases in TPE with increasing curry doses were also observed (p < 0.01).

CONCLUSION

Polyphenol-rich curry intake can improve postprandial glucose homeostasis. The longer term effects remain to be established.

Curcumin: An age-old anti-inflammatory and anti-neoplastic agent

Curcumin is a natural anti-inflammatory agent that has been used for treating medical conditions for many years. Several experimental and pharmacologic trials have demonstrated its efficacy in the role as an anti-inflammatory agent. Curcumin has been shown to be effective in treating chronic conditions like rheumatoid arthritis, inflammatory bowel disease, Alzheimer's and common malignancies like colon, stomach, lung, breast, and skin cancers. As treatments in medicine become more and more complex, the answer may be something simpler. This is a review article written with the objective to systematically analyze the wealth of information regarding the medical use of curcumin, the "curry spice", and to understand the existent gaps which have prevented its widespread application in the medical community.