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The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.

The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.

Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.

Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds.

This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

The purpose of this paper is to investigate the effectiveness of NaOCl and KMnO₄ at two levels in reducing the microbial load of coriander leaves.

Fresh coriander leaves procured from various markets were intensively sampled and administered to wash treatments with tap water and sanitizers at two levels. Hi media pre plated plates were used for determination of TPC (Total Plate Count), Staphylococcus aureus, Listeria, Salmonella, Shigella and coliforms.

Unwashed coriander leaves showed TPC beyond the acceptable limits of 105 CFU/g. Bulk washing (10 g sample dipped in 1 litre tap water for 5 minutes) did not significantly reduce TPC and any of the pathogens. TPC decreased significantly by 1 log cycle up on treatment with 200 ppm NaOCl and 100 ppm KMnO₄. Staphylococcus aureus could be reduced more effectively with 100 ppm of KMnO₄; Listeria monocytogenes and Salmonella showed significant reductions (P<0.05) using both sanitizers. Shigella decreased by more than 1 log cycle when treated with 100 ppm KMnO₄.

Tap water is not sufficient to reduce the microbial load of fresh coriander. Use of 100 ppm NaOCl and 50 ppm KMnO₄ may be considered to reduce the pathogenic load of coriander leaves. Since reduction of pathogenic load by 1 log cycle is insufficient, other means of disinfecting the raw produce need to be tested. Also, use of good irrigation practices and aseptic post harvest techniques cannot be ignored.

This is an original study, wherein use of sanitizers should be promoted in order to reduce the microbial load of coriander leaves.

Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.

The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.

The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.

The developed product can help to promote the use of radish as a substrate for the beverage industry.

This study aims to analyze iodine content in various foods and water.

Food and water samples were collected from rural and urban areas of different agroclimatic zones of Haryana State, India, and analyzed for iodine content by a standard method.

A wide variation was observed in the iodine content of cereals, pulses, vegetables, fruits and milk. The iodine content in water samples varied from source to source and from zone to zone.

The investigators could not obtain sufficient samples of pulses and fruits for analysis from rural areas as they are not grown by farmers in their fields.

The study is original and innovative. The values of iodine for various foods are not available in the literature, and thus data of the present study will be useful to researchers, nutritionists, food scientists and dieticians.

The aim of the present nutritional survey was to assess the food consumption pattern of 183 Indian preschool children (four to five years) in Fatehabad district of Haryana.

Data regarding food frequency, myths and intake were collected with the help of questionnaires and structured interviews. Food consumption patterns were recorded using a 24‐hour recall for three consecutive days.

The food frequency pattern indicated that wheat was the most accepted cereal among almost all the families and the consumption of pulses was weekly or on alternate days. They consumed roots and tubers frequently but the consumption of green leafy vegetables, fruits and other vegetables depended on the availability only. Most of the families consumed buffalo's milk (93 per cent) and desi ghee (73 per cent) daily. More than half of the respondents' mothers believed bajra, maize (corn), some pulses, bathua (Chenopodium album) and fenugreek leaves, onion, garlic, ginger, desi ghee and sweets are hot foods. According to the 24‐hour recall method for three consecutive days, the daily mean intake of all foodstuffs, namely, cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, fats and oils, milk and milk products and sugar and jaggery was lower than their respective recommended dietary intake in the daily diets of preschool children.

On the basis of findings of this study, nutrition policy makers can plan the strategies for improving the nutritional status of preschool children who are an important segment of the Indian population.

Supercritical carbon dioxide (sc-CO₂) is a promising novel treatment that might be used in the food industry, such as sc-CO₂ pasteurisation and sc-CO₂ drying. Before sc-CO₂ treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO₂ treated fruits and vegetables, which might be used for novel food authorisation.

The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO₂ pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study.

Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO₂ treated foods. Obtained data indicated that sc-CO₂ pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods could be made. Available literature data showed that sc-CO₂ pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared.

This study is original to the extent that it brought together available information on sc-CO₂ pasteurised and dried foods, needed the novel food application.

As with many other food industries, the traditional spice trading methods are breaking down under pressure of demands for increased quality and quantities of ever more spices and spice products. Traditionally, spices have come from the East, via Arabian merchants who held the secrets of crossing the vast deserts separating Asia from Europe. Today, spices have been successfully introduced into countries to which they are not indigenous. If the traditional ways are to be replaced with methods which can meet the needs of the future, co‐operation is necessary between not only traders but also researchers, legislators and nations.

Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis) is a medicinal plant that purportedly has hypoglycaemic and hypolipidemic properties. This study aims to determine the glycemic and lipemic responses of freeze-dried E. officinalis powder-incorporated recipes.

Two sets of four equicarbohydrate (50 g) recipes (vegetable cutlet, handvo, muthiya and methi thepla) were developed, one without E. officinalis powder incorporation (standard) and one with E. officinalis powder incorporation at the 2 g level (test). After overnight fasting, 50 g glucose, standard and test recipes were administered to healthy adult volunteers at different instances (each 3–4 days apart) and blood glucose levels were measured using capillary sampling every 15 min for 2 h. The glycemic response and GI values were then calculated.

Among the standard recipes, lowest glycemic response was obtained by methi thepla (60.90 ± 15.54) and highest glycemic response by handvo (90.57 ± 33.88). Incorporation of E. officinalis powder brought about a non-significant reduction in the GI of methi thepla (p = 0.94), vegetable cutlet (p = 0.54), muthiya (p = 0.69) and handvo (p = 0.09). Maximum per cent reduction was for handvo, which shifted from the high to medium GI category. The lipemic response was lowest with muthiya, showing a fall in triacylglycerol (TG) levels (3.9%). E. officinalis powder incorporation in muthiya led to a further fall (7.8%) in TG levels.

Incorporation of freeze-dried E. officinalis powder in Indian recipes can bring about a reduction in the postprandial glycemic and lipemic responses.

Baby corn (Zea mays) is young, finger‐like, unfertilized cobs of maize with one to three centimeters of emerged silk, preferably harvested within 24 hours of silk emergence depending upon the growing season. It is a very perishable vegetable and hence the purpose of this present study is to standardize the freezing method for extending the shelf life of baby corn and to study the effect of frozen storage of 90 days on its nutritional composition.

Frozen baby corn was analysed for various nutritional parameters, namely proximate composition, minerals, in vitro starch and protein digestibility and vitamin, at regular intervals of 30 days for nine months.

Moisture, crude protein, crude fat and crude fibre content of baby corn showed no significant change during 90 days of frozen storage. A significant reduction was observed in calcium, magnesium, zinc and iron content of frozen baby corn. In vitro starch and protein digestibility showed a non‐significant change during frozen storage. Ascorbic acid and beta‐carotene content of frozen baby corn decreased significantly by 11.60 and 10.75 percent, respectively, by the end of 90 days of storage.

The present study indicates that freezing is an effective processing technology to enhance the storage life of baby corn.