Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger. (April 2022)

• Record Type: Journal Article
• Authors: Dalsasso, Raul Remor; Valencia, Germán Ayala; Monteiro, Alcilene Rodrigues
• Is Part Of: Food research international. Volume 154(2022)
• Publication Date: 2022-04
• Subjects: Zingiber officinale -- Phenolic compounds -- Food applications -- Drying -- Non-conventional extraction; ABTS 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenge capacity -- AD air drying -- AEAC ascorbic acid equivalent antioxidant capacity -- CIRD catalytic infrared drying -- CM carbonic maceration -- CUPRAC cupric ion reducing capacity -- DPPH 2, 2-diphenyl-1-picryl-hydrazyl-hydrate radical scavenging capacity -- EATTP enzyme-assisted three-phase partitioning -- FD freeze drying -- FRAP ferric reducing antioxidant power capacity -- GAE gallic acid equivalents -- IC50 half-maximal inhibitory concentration -- IM&CD intermittent microwave and convective drying -- IRD infrared drying -- MAE microwave-assisted extraction -- MD microwave drying -- MGH microwave hydrodiffusion and gravity -- OD oven drying -- ORAC oxygen radical absorbance capacity -- PLE pressurized liquids extraction -- SD sun drying -- SEM scanning electron microscopy -- SFE supercritical fluid extraction -- TCC total carotenoids concentration -- TE trolox equivalents -- TFC total flavonoids concentration -- TPC total phenolics concentration -- TPP three-phase partitioning -- UAE ultrasound-assisted extraction -- UATTP ultrasound-assisted three-phase partitioning -- Vc ascorbic acid equivalents -- VD vacuum drying -- VMD vacuum-microwave drying -- Yg global extraction yield -- 6-G 6-gingerol -- 6-S 6-shogaol; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111043
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Ginger extract (GE) composition and bioactivity are affected by the processing stages. GE rich in phenolics and gingerols are obtained using low temperature techniques. GE rich in shogaols are obtained using high temperature techniques. Phenolics and gingerols from GE have antioxidant activity. Shogaols from GE have antitumor, anti-inflammatory, and antimicrobial activities. Temperatures > 80 °C favor the formation of shogaols but reduce total phenolics. Abstract: Ginger extracts have anti-inflammatory, antioxidant, antitumor, and antibacterial activities mainly due to gingerols and shogaols. Extract composition and functionality can be affected by drying and extraction processes. Alternative methods to obtain ginger extracts based on high contents of gingerols and shogaols have been reported. However, there were no studies that present a broad overview of how these methods affect the composition and functionalities of ginger extracts. Based on literature data from 2011 to 2022, this review shows how drying, extraction, and complementary processes (i.e., enzymatic, acidic, and carbonic maceration) affect the composition and bioactivity of the ginger extract. Lower temperature processes, including freeze-drying, cold ultrasound-, or enzyme-assisted extraction, lead to extracts richer in phenolics, gingerols, and antioxidant activity. On the other hand, acidic solvents or "hot" processes including microwave-drying, pressurized liquid, and microwave-assisted extraction can favor higher shogaols concentrations, which have higher antitumor, anti-inflammatory, and antimicrobial activities than the gingerols precursors. Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector.