Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers

Abstract

Ginger powder effects were evaluated in cooked pork burgers after a refrigerated storage as raw meat products at 4 °C up to 7 days. Physical-chemical characteristics, fatty acids profile, lipid oxidation and antioxidant capacity of burgers were tested in control samples (only meat, C) and in two formulations containing 1% and 2% of ginger powder (G1 and G2). Ginger naturally brought yellow pigments that increased b* index of G2 burgers. Colour variations between C and G2 were also visible by human eyes as showed by ΔE indices. Ginger improved PUFAω3 and PUFAω6 percentages to the detriment of SFA with following decreases of atherogenicity and thrombogenicity indices. Antioxidants present in ginger powder reduced lipid oxidation (TBARS) and increased antioxidant capacity (FRAP, ABTS and DPPH) of burgers. Results highlighted that ginger 2 powder could express increasing the antioxidant capacity and reducing lipid oxidation of burgers with the final income of healthier products than the control ones.

Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

“…According to the results of Table 1, it was suggested that the decrease in TBARS value was closely linked to the oil blocking effect of ginger juice, thereby reducing the generation of AGEs. On the contrary, ginger contains curcumin, gingerols, gingerones and flavonoids antioxidants, which could prevent oxidative chain reactions by scavenging free radicals (Mancini et al ., 2019). Interestingly, the TBARS values of the core layer in the 1.25% and 2.5% ginger juice groups exhibited significantly elevated levels compared with the control group ( P < 0.05).…”

Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg

“…The proposed ginger powder-based Pickering emulsions had high stability to oxidation and promising antioxidant and α-amylase inhibitory activity [ 27 ]. Moreover, the addition of ginger powder to wheat bread and cooked pork burgers markedly increased the antioxidant properties and functionality of these enriched products [ 28 , 29 ]. Consequently, ginger powder as an ingredient in the formulation of the burgers reduced lipid oxidation and the total saturated fatty acids in burgers, increasing the nutritional values of these ready-to-cook products [ 29 ].…”

Exploring the effect of ginger supplementation on candy attributes

“…officinale) is one of the most studied species due to its strong antioxidant profile (Mancini et al, 2019). The anti-inflammatory property of ginger originates from compounds such as gingerols, shogaols, and paradols in its composition.…”

“…Commonly ginger is used as an antioxidant, antimicrobial, antifungal, antineoplastic, antihypertensive, and anti‐inflammatory agent. In the Zingiber family, ginger ( Z. officinale ) is one of the most studied species due to its strong antioxidant profile (Mancini et al., 2019). The anti‐inflammatory property of ginger originates from compounds such as gingerols, shogaols, and paradols in its composition.…”