Phytochemistry and functional potential of Alpinia: Bridging food use, and therapeutic insight

Area of Science:

• Food Science and Technology
• Phytochemistry
• Pharmacology

Background:

• Plants of the genus Alpinia are traditionally used in ethnomedicine and as culinary ingredients.
• Alpinia phytocompounds possess diverse pharmacological activities, including anti-inflammatory and gastrointestinal benefits.
• There is growing interest in natural food additives as alternatives to synthetic preservatives.

Purpose of the Study:

• To systematically review the food technology applications of Alpinia phytocompounds.
• To integrate recent research on the pharmacological potential of Alpinia extracts.
• To assess Alpinia phytocompounds as natural alternatives for food preservation and functional food development.

Main Methods:

• A semi-systematic literature review using PRISMA guidelines was conducted on articles published between 2014 and 2026.
• Included studies focused on phytochemical identification, biological activity, and food applications of Alpinia species.
• In silico molecular docking analysis was performed to correlate computational data with biological efficacy.

Main Results:

• Alpinia extracts show potential as natural, clean-label food additives with significant anti-browning properties.
• A. galanga effectively extends the shelf life of ready-to-eat meat products.
• Volatile oils and compounds like 1,8-cineole inhibit foodborne pathogens and demonstrate antimicrobial and anti-cancer properties.

Conclusions:

• Alpinia phytocompounds are promising sustainable alternatives to synthetic food preservatives.
• Advanced formulation strategies, such as nanoencapsulation, are necessary for industrial integration to address sensory and safety concerns.
• These natural compounds offer significant value for functional food formulation and possess broad pharmacological benefits.