Ginger Beer: An Overview of Health Benefits and Recent Developments

Abstract

Since time immemorial, ginger has been widely used as a food spice, providing aromatic odor and pungent taste, and as a medicinal plant, with various therapeutic effects such as antioxidant, anti-inflammatory, and analgesic, among others. It has long been an integral constituent of most herbal medicines in Africa, China and India. Its medicinal properties are largely attributed to its outstanding amount of phenolics which include gingerols, paradols, zingerones, and many others. With consumer preference gradually and remarkably shifting from high-calorie towards low-calorie and functional beverages, the demand for ginger beer is flourishing at a faster rate. Currently, the ginger beer market is dominated by the United States. The demand for ginger beer is, however, debilitated by using artificial ingredients. Nonetheless, the use of natural ginger extract enriches beer with putative bioactive phytoconstituents such as shagaol, gingerone, zingerone, ginger flavonoids and essential oils, as well as essential nutritional components including proteins, vitamins and minerals, to promote general wellbeing of consumer. This paper presents an overview of the phytoconstituents of ginger as well as the overall biological activities they confer to the consumer. In addition, the market trend as well as the production technology of ginger beer using natural ginger extract is described here.

Production and characterization of beer supplemented with Hibiscus sabdariffa (Malvaceae)

“…It is interesting to note that, on the fifth day after commencing fermentation, the control fermentation (BAB) showed lower pH values compared to the treated fermentation (HS). The decline in pH could be ascribed to release of organic acids by yeast during fermentation (Adadi & Kanwugu, 2020; Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017; Nutakor et al., 2020). HS beer fermentation showed slower decline in pH values within fifth day of fermentation which may be attribute to acids from HS, namely, hibiscus acid, succinic acid, oxalic acid (Martínez et al., 2017).…”

“…According to the purity law, beer is brewed from a mixture of malts, hops, water and yeast. However, in an attempt to create new sorts of beers, other additives (i.e., spices) are added (Adadi & Kanwugu, 2020; Adadi, Kovaleva, Glukhareva, Shatunova, & Petrov, 2017; Nutakor, Essiedu, Adadai, & Kanwugu , 2020). Beer is overwhelmed with amino acids, vitamins, minerals, carbohydrate and polyphenols (Leitao et al., 2011); thus, moderate drinking may substantially improve health conditions of consumers.…”

“…Beer is overwhelmed with amino acids, vitamins, minerals, carbohydrate and polyphenols (Leitao et al., 2011); thus, moderate drinking may substantially improve health conditions of consumers. Others have ascribed the health benefits of consuming beer to its phenolics (i.e., gallic acid, p‐coumaric acid) and high antioxidant activities (AOA) (Adadi & Kanwugu, 2020; Nutakor et al., 2020; Preedy, 2011). Previous study had established a positive correlation between the concentration of beer phenolics and the AOA (Gorjanovic et al., 2010).…”

Component Analysis of White Ginger (Zingiber officinale Roscoe) Extract and Red Ginger (Zingiber officinale Rubra) Extract

“…The results of the analysis of essential oils from white ginger extract and red ginger extract revealed that the main components were linalool, borneol, zingiberene, and zingerone. 12 Zingerone, which is contained in high quantities in ginger extract, contributes to providing various pharmacological effects, namely: as an antidiabetic, antidiarrheal, antivirus, antioxidant, and anti -inflammatory agent. 13,14 Zingiberene, which is the second largest amount of essential oil contained in ginger extract, contributes to various pharmacological effects, namely as an anti-hyperlipidemia and anti-inflammatory agent.…”

Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon

“…Brewers influenced the sensory quality, stability, and health safety of beers in the ancient brewing system by adding medicinal and edible plants that contained active principles responsible for bitterness or flavouring of the beer. In the 21 st century, a resilient approach is being put in place to encourage the consumption of natural or less processed products, including herbal beers, depending on the region [13] . Indeed, due to their antimicrobial activities against certain pathogens, antioxidative properties, and essential oils, plants have been used as beer additives for flavouring and, more importantly, as food preservatives since ancient times [14] .…”