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Improving Ginger's Bioactive Composition by Combining Innovative Drying and Extraction Technologies.

Raul Remor Dalsasso1, Germán Ayala Valencia1, Alcilene Rodrigues Monteiro2

  • 1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 5, 2023
PubMed
Summary

Innovative drying and extraction methods for ginger extracts (GEs) were studied. Vacuum microwave drying combined with ultrasound extraction at 20°C yielded GEs rich in phenolics and antioxidant activity, ideal for food and pharmaceutical applications.

Keywords:
Bioactive compoundsEmergent processGingerolSesquiterpeneShogaolZingiber officinale

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Area of Science:

  • Food Science and Technology
  • Natural Product Chemistry
  • Process Engineering

Background:

  • Ginger extracts (GEs) possess antioxidant, antimicrobial, and anti-inflammatory properties beneficial for food, active packaging, and health.
  • The bioactivity of GEs is linked to sesquiterpenes and phenolics, but their composition is affected by drying and extraction processes.
  • Independent studies on drying and extraction limit understanding of optimizing GE bioactivity.

Purpose of the Study:

  • To investigate the combined effects of innovative drying (vacuum microwave, VMD) and extraction (ultrasound, UAE) technologies on ginger extract composition and bioactivity.
  • To compare these emergent methods with conventional techniques like convective oven drying and Soxhlet extraction.
  • To identify optimal processing conditions for maximizing the phenolic and antioxidant content of GEs.

Main Methods:

  • Vacuum microwave drying (VMD) and convective oven drying were employed.
  • Ultrasound-assisted extraction (UAE) at 20°C and 80°C, microwave-assisted extraction (MAE), and Soxhlet extraction were performed.
  • Drying kinetics, powder color, extract composition (phenolics, sesquiterpenes), and antioxidant activity were analyzed.

Main Results:

  • VMD combined with UAE at 20°C produced ginger extracts with significantly higher phenolic content (387.6 mg GAE/g) and antioxidant activity (2100.7 mmol Trolox/mL).
  • This combination minimally impacted sesquiterpene content.
  • MAE preserved the original ginger composition profile, while VMD facilitated bioactive compound extraction by altering cellular structures.

Conclusions:

  • Vacuum microwave drying followed by low-temperature ultrasound extraction is a highly effective method for producing potent ginger extracts rich in phenolics and antioxidants.
  • This approach offers a pathway to tailor GE composition for enhanced efficacy in food, active packaging, and pharmaceutical applications.
  • The findings provide valuable insights for optimizing ginger processing to maximize bioactive compound yield and bioactivity.