Food flavor enhancement, preservation, and bio-functionality of ginger (
            <i>Zingiber officinale</i>
            ): a review

Ersedo, Temesgen Laelago; Teka, Tilahun A.; Forsido, Sirawdink Fikreyesus; Dessalegn, Engida; Adebo, Janet Adeyinka; Tamiru, Metekia; Astatkie, Tess

doi:10.1080/10942912.2023.2194576

Cited by 18 publications

(3 citation statements)

References 146 publications

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“…This elevation in ash content can be attributed to the high mineral content present in ginger. A related study [16] demonstrated that an equal mixture of ginger flour and tempeh led to an increase in mineral levels. Notably, the content of Ca, Zn, and Fe in F1T, F1B, and F2P was higher than in F0 and exhibited a significant difference.…”

Section: Nutrition Content Of Moringa Snacksmentioning

confidence: 96%

Minerals and dietary fibre source snack made from Moringa leaves enriched with ginger

Kustiani,

Adyas,

Nurdin

et al. 2024

IJPHS

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The findings from the 2021 Indonesian Nutritional Status Study reveal a substantial 24.4% prevalence of child stunting, emphasizing the need for diverse strategies to achieve the desired target. One such strategy involves ensuring the nutritional well-being of expectant mothers to prevent stunting. Moringa leaves are a rich source of essential nutrients. Incorporating Moringa leaf powder into catfish flour-based snacks can boost their protein and mineral content while overcoming any undesirable odors, though this application is currently limited to crackers. This study aimed to create snack products using Moringa leaves, such as tea, brownies, and pudding, with the addition of ginger to enhance dietary fiber and mineral content for pregnant women. The top formulations identified through sensory assessment are F1 tea, F1 brownies, and F2 pudding. These specific tea, brownies, and pudding variations boast dietary fiber content exceeding 3 grams and meet or exceed 15% of the recommended daily intake levels for iron and zinc for pregnant women, as stipulated by the nutrition label reference. As a result, they can be classified as wholesome snacks rich in dietary fiber, iron, and zinc.

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Section: Nutrition Content Of Moringa Snacksmentioning

confidence: 96%

Minerals and dietary fibre source snack made from Moringa leaves enriched with ginger

Kustiani,

Adyas,

Nurdin

et al. 2024

IJPHS

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show abstract

“…With the increase in the area under ginger cultivation and the growth in market demand for ginger products, the processing of ginger and the development of related food products are increasingly common. In addition, scraped ginger can be processed into various foods, such as salted ginger, honey-soaked ginger, ginger juice, and other foods with unique flavors; it is often used as an accessory and seasoning for dishes in Chinese cooking (Laelago Ersedo et al, 2023;Shaukat et al, 2023). However, fresh ginger undergoes physiological and biochemical changes, such as browning and deterioration of taste, due to mechanical damage during scraping (Lim & Wong, 2018).…”

Section: Introductionmentioning

confidence: 99%

Integrated non‐targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.)

Tong,

Ding,

et al. 2024

Journal of Food Science

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Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, ginger can be effectively utilized in the production of pickles and other processed food products. However, following scraping, ginger undergoes a series of physiological and biochemical changes during storage, which can impact its subsequent development and utilization in food. Thus, the current study aimed to investigate the browning mechanism of scraped ginger using non‐targeted metabolomics and transcriptomics. The findings revealed 149 shared differential metabolites and 639 shared differential genes among freshly scraped ginger, ginger browned for 5 days, and ginger browned for 15 days. These metabolites and genes are primarily enriched in stilbenes, diarylheptane, and gingerol biosynthesis, phenylpropanoid biosynthesis, and tyrosine metabolism. Through the combined regulation of these pathways, the levels of phenolic components (such as chlorogenic acid and ferulic acid) and the ginger indicator component (6‐gingerol) decreased, whereas promoting an increase in the content of coniferaldehyde and curcumin. Additionally, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were significantly increased (p‐adjust <0.05). This study hypothesized that chlorogenic and ferulic acid undergo polymerization under the catalysis of PPO and POD, thereby exacerbating the lignification of scraped ginger. These findings offer a theoretical foundation for understanding the browning mechanism of ginger after scraping.Practical ApplicationGinger's quality and nutrition can change when its skin is removed. This happens due to physical and biochemical reactions during scraping. The browning that occurs affects both the taste and health benefits of ginger, we can better understand how to prevent browning and maintain ginger's quality. This research sheds light on improving ginger processing techniques for better products.

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“…The consumption of ginger has recently spread significantly as it became an additive to other meals and beverages [2,3]. Ginger is an example a plant that enriches the smell and taste of the prepared dishes, but that also has great therapeutic importance, which makes it a component of functional foods or nutraceuticals for the prevention and treatment of chronic diseases [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Influence of Diet on the Bioavailability of Active Components from Zingiber officinale Using an In Vitro Digestion Model

Zagórska,

Pietrzak,

Kukula-Koch

et al. 2023

Foods

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Ginger (Zingiber officinale Rosc.) is a plant known all over the world that is used as a spice and as an ingredient in drinks, dietary supplements, and cosmetics. The growing availability of its fresh rhizomes makes it even more likely to be used in the diet, mainly due to its beneficial health properties and high content of polyphenols (gingerols and shogaols). The main goal and motivation of the authors was to assess the bioavailability of active substances contained in the extract from ginger rhizomes in the presence of various types of diets using the in vitro digestion method, enabling simulation of the processes occurring during the digestion and absorption of metabolites in the small intestine. For the qualitative and quantitative analyses, the HPLC-MS (High Performance Liquid Chromatography–Mass Spectrometry) and HPLC (High Performance Liquid Chromatography) techniques were used, respectively. Based on the obtained results, it was found that the best bioavailability of the selected ginger polyphenols (6-gingerol, 8-gingerdione, 8-shogaol, and 10-gingerdione) was estimated for a high-fiber diet, while the weakest results were obtained for standard and basic diets. In the case of the high-fiber diet, the bioavailability of the mentioned compounds was estimated as 33.3, 21.4, 6.73, and 21.0%, while for the basic diet, it was only 21.3, 5.3, 2.0, and 1.0%, respectively.

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Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review

Cited by 18 publications

References 146 publications

Minerals and dietary fibre source snack made from Moringa leaves enriched with ginger

Minerals and dietary fibre source snack made from Moringa leaves enriched with ginger

Integrated non‐targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.)

Influence of Diet on the Bioavailability of Active Components from Zingiber officinale Using an In Vitro Digestion Model

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