Effect of adding Supercritical Carbon Dioxide Extracts of Cinnamomum tamala (Bay Leaf) on Nutraceutical Property of Tofu

— Supercritical carbon dioxide extracts of Cinnamomum tamala (bay) leaves obtained at 55 ° C, 512 bar was found to have appreciable nutraceutical properties and was successfully employed as value-added ingredients in preparation of tofu. The bay leaf formulated tofu sample was evaluated for physicochemical properties (pH, texture analysis and lipid peroxidation), proximate analysis, phytochemical properties (total phenol content, antioxidant properties and total reducing sugar), microbial load and sensory profile analysis for a storage period of ten days, vis-à-vis an experimental control sample. These assays established the superiority of the tofu sample formulated with supercritical carbon dioxide extract of bay leaf over the control sample. Bay leaf extract formulated tofu is a new green functional food with promising nutraceutical benefits. that this extract had the best combination of eugenol and total phenols; along with reducing power, anti-inflammatory, antimicrobial and antioxidant activities. Further GC-MS analysis was performed to identify other active components along with eugenol in the extract. We then aimed in examining the feasibility of formulating a new tofu product with enhanced nutraceutical properties, using this extract of SC-CO 2 . Two sets of tofu samples – one with bay leaf extract (B) and a control sample (C), were prepared in our laboratory. The samples were compared for their physicochemical properties (moisture, pH, and texture profile analysis and lipid peroxidation), proximate analysis, phytochemical properties (total phenol content, antioxidant property and reducing power), microbial load and sensory properties for a storage period of ten days. This study reports for the first time on ‘green product design’ of tofu using SC-CO 2 extract of bay leaves and their physicochemical, phytochemical, microbial and sensory properties.