International Journal of Food Properties

Spices (aromatic seeds, roots, buds, bark, rhizomes, pods, flowers) and herbs (leafy spices) are botanical raw materials, also known as herbal medicines and flavoring products, primarily used in relatively small quantities for therapeutic, aromatic, and/or culinary purposes, as well as active ingredients of cosmetics, pharmaceuticals, and health. Spices and herbs are the richest reservoirs of phytochemicals such as polyphenols and essential oils which are responsible for their potent antimutagenic, anti-inflammatory, antioxidative, and immune-modulating qualities. Thus, these commodities have been utilized as seasonings in food as well as a health aid to prevent and treat illness by the Indian, Chinese and Egyptian populations. Herbs and spices have been used as food additives all over the world to improve the organoleptic qualities and shelf life of food by reducing or eradicating foodborne pathogens.

The demand for spices and herbs has increased due to the recent COVID-19 epidemic and consumers' enhanced awareness towards the health benefits of these medicinal plants. The market for herbs and spices is expected to rise by 6.44% annually till 2028. Europe is one of the major herbs and spices importers. Among European countries, Germany is the largest importer with an import value of > 590 million euros. Whereas China, India and Canada are the major global suppliers of these commodities.

Overall, the global market for herbs and spices is highly competitive due to which these commodities are highly susceptible to adulteration with low-quality produce. Contamination with insects, larvae, insect excreta, uric acid, and aflatoxin is another major issue due to improper post-harvest processing. Approximately 7% of herbs and spices are discarded while trading due to the presence of contaminants and adulterants.

Thus, this article collection aims to collect the latest research findings on chemical composition, biological activity, and cellular, animal, and human studies on the health-promoting effects of spices and herbs), including but not limited to:

• Phytochemical composition of herbs and spices: Extraction, Purification and Characterization
• Medicinal properties of herbs and spices: In vitro and in vivo studies
• Post-harvest processing of herbs and spices
• Application of herbs and spices in food, cosmetics and pharmaceutical industries
• Quality control systems in the herbs and spices trade
• Authentication (species and geographical origin) methods of herbs and spices
• Novel methods and techniques developed for quality determination of herbs and spices.

Please contact Xiunan Kong at [email protected] with any queries and discount codes regarding this Article Collection.

Please be sure to select the appropriate Article Collection from the drop-down menu in the submission system.

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Prof. Baojun Xu is a Chair Professor in Beijing Normal University-Hong Kong Baptist University United International College (UIC, a full English teaching college in China), Fellow of the Royal Society of Chemistry, Zhuhai Scholar Distinguished Professor, Department Head of Department of Life Sciences, Program Director of Food Science and Technology Program, author of over 300 peer-reviewed papers. Prof. Xu has been listed in the world's top 2% scientists by Stanford University in 2020, 2021, 2022, and has been listed in the Best Scientist in the world in the field of Biology and Biochemistry at Research.com in 2023. Please find more information about Prof. Xu at this link.

Dr. Maninder Meenu is working as MK Bhan Fellow at NABI, Mohali, India. Her research interest includes phytochemistry, analytical food chemistry, microbiology, food processing, and food safety. She has published several high-impact research articles in various reputed journals. She has presented her research at several national and international conferences. She is also actively serving as a reviewer and editor with various reputed journals. Please find more information about Dr. Meenu at this link.

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