Multi-Spicy to Address Shelf Life and Post-harvest Loss

Spices play a vital role in culinary dishes, adding flavour, aroma, and colour. However, they often have a limited shelf life and are prone to degradation, leading to post-harvest losses during storage and transportation. Post-harvest loss is a critical issue affecting global food security. To mitigate such losses, Dr Thoo Yin Yin and her team from the School of Science, Monash University Malaysia, tap into the innovative method of processing spices into a ready-to-use spice blend: Multi-Spicy that improves the shelf life and quality of spices.

Multi-Spicy

Multi-Spicy is a spice blend consisting of 5 spices: chili (Capsicum annuum), coriander (Coriandrum sativum), black pepper (Piper nigrum), ginger (Zingiber officinale), and turmeric (Curcuma longa) that add layers of flavour complexity to food products. It is a versatile spice blend and can be used in different cooking media, as a marinating and seasoning agent for the preparation of savoury and sweet dishes, beverage or confectionery products.

Multi-Spicy exhibition booth at ITEX 2024
From left: Mr Malinda Garusinghe Devage, Dr Thoo Yin Yin, Prof Dato’ Dr Adeeba Kamarulzaman (Pro Vice- Chancellor, Monash University Malaysia) and Prof Emily Goh Joo Kheng, (Head of School, School of Science, Monash University Malaysia).

The team conducts a comprehensive study on the flavour and aroma profiles of these spices [1]. A total of 33 volatiles and 8 non-volatile compounds are identified in these spices. The spicy flavours are found to be derived from the natural spice oleoresin. Hence, the invention is carefully crafted to include the optimized ratio of spice oleoresin needed to bring out the intense tastes and aroma of the natural essential oils of the spices at a medium spiciness targeting a large market segment. Compared to a normal spice blend, this innovative processing method enable the team to preserve and enhance the flavours and aromas.

It is a strategic solution for combating the poor solubility and inconsistency of flavour profile. Multi-Spicy is readily dissolved in any cooking medium, allowing release of flavours and aromas from the carbohydrate-based protective coat for a seamless spice integration into food. This enables spices to gain greater market penetration into the food industry, especially in ready-to-eat products and building brand recognition. For household applications, it is an ideal solution for a busy lifestyle since all the prominent spices are available in a single product at an appropriate ratio.

The ongoing research of Dr Thoo and her team aims to expand the understanding of key factors in the post-harvest loss of spices and develop practical solutions. Their research aims to ensure that more spices and agricultural produce reach consumers, contributing to global effects in sustainable agriculture and food security.

The research team
From left: Dr Thoo Yin Yin, Assoc Prof Siow Lee Fong and Mr Malinda Garusinghe Devage

[1] Madhusankha, G.D.M.P., Siow, L.F. and Thoo, Y.Y. (2023).  Efficacy of green solvents in pungent, aroma, and color extractions of spice oleoresins and impact on phytochemical and antioxidant capacities, Food Bioscience, 56, 103171.

Multi-Spicy won the gold award at the International Invention, Innovation and Technology Exhibition 2024 (ITEX 2024) held from 16 to 17 May 2024 at Kuala Lumpur Convention Centre. This award winning invention is led by Dr. Thoo Yin Yin and her team, including Assoc Prof Siow Lee Fong and Mr Malinda Garusinghe Devage, and funded by the School of Science, Monash University Malaysia.

Contact: Dr. Thoo Yin Yin

Phone: 03-55145691

Email: thoo.yin.yin@monash.edu