Cardamom (Elettaria cardamomum): Production, Processing and Properties / edited by Mohamed Fawzy Ramadan.

Format:

Book

Author/Creator:

Ramadan, Mohamed Fawzy.

Series:

Biomedical and Life Sciences Series

Language:

English

Subjects (All):

Food science.

Food Science.

Local Subjects:

Food Science.

Physical Description:

1 online resource (307 pages)

Edition:

1st ed. 2023.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2023.

Summary:

Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .

Contents:

Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties

Section 1. Cardamom: Cultivation, species, and cultivars

Cultivation and agricultural practices of cardamom

Cardamom botany, cultivars, and genetic diversity

Plant morphological traits of cardamom

Viral Diseases of Cardamom

Cardamom wild genotypes

Section 2. Cardamom: Chemistry, functionality and health-promoting properties

Composition and functional properties of cardamom seeds

Composition and functional properties of cardamom essential oil

Composition and functional properties of cardamom fixed oil

Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism

Health-promoting effects of cardamom

Composition and functional properties of cardamom leaves

Chemistry and functionality of black cardamom (Amomum subulatum)

Section 3. Cardamom: Technology, processing, and applications

Effect of processing on cardamom composition andproperties

Cardamom-based beverages

Cardamom-based phytosomes

Cardamom Safety

Cardamom in food applications

Encapsulation of cardamom extract

Cardamom oleoresin

Non-food applications of cardamom. .

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Ramadan, Mohamed Fawzy Cardamom (Elettaria Cardamomum): Production, Processing and Properties

ISBN:

3-031-35426-5

OCLC:

1397574413