Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and...

Area of Science:

• Food Science
• Chemistry
• Pharmacology

Background:

• Ginger (Zingiber officinale) contains bioactive gingerols with potential health benefits.
• Cyclodextrins are known for their ability to form inclusion complexes with various compounds.
• Incorporating bioactive compounds into food matrices requires careful consideration of stability and efficacy.

Purpose of the Study:

• To extract and characterize gingerols from fresh ginger.
• To form an inclusion complex between gingerols and gamma-cyclodextrin (γ-CD).
• To evaluate the stability and antioxidant activity of the gingerol-γ-CD complex in a yogurt matrix for nutraceutical potential.

Main Methods:

• Extraction and purification of gingerols from Zingiber officinale rhizome.
• Formation of gingerol-γ-CD inclusion complex via co-dissolution.
• Solid-state characterization of the inclusion compound using X-ray crystallography.
• In chimico antioxidant assays (ABTS, NO scavenging, β-carotene peroxidation, 5-LOX inhibition).
• Fortification of yogurt with gingerols and the gingerol-γ-CD complex, followed by sensory and antioxidant evaluation.

Main Results:

• Gingerol extract comprised 6-gingerol (54%), 8-gingerol (20%), and 10-gingerol (26%).
• A 1:1 gingerol-γ-CD inclusion complex was formed, characterized as a microcrystalline powder.
• The γ-CD encapsulation did not alter the antioxidant reactivity of gingerols in in chimico studies.
• Yogurt fortified with the gingerol-γ-CD complex showed minimal color changes and good antioxidant activity.

Conclusions:

• Gamma-cyclodextrin is an effective carrier for gingerols, preserving their bioactivity.
• The gingerol-γ-CD inclusion complex is suitable for incorporation into food matrices like yogurt.
• This approach holds promise for developing functional foods with enhanced nutraceutical properties.