Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage

Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices

The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.

Gingerols and shogaols: A multi-faceted review of their extraction, formulation, and analysis in drugs and biofluids to maximize their nutraceutical and pharmaceutical applications

Gingerols represent the main bioactive compounds in ginger drugs mostly Zinigiber officinale (F. Zingebraceae) and account for the biological activities and the strong/pungent flavor in ginger. Ginger (Z. officinale) rhizome is one of the most valued herbal drugs for ailments' treatment in many ayurvedic medicine asides from its culinary applications as a spice. Gingerols and their dehydrated products shogaols are phenolic phytochemicals found in members of the Zingiberaceae family and account for most of their effects including anti-inflammatory and anticancer activities. This review entails most of the novel trends related to the extraction, optimization, and formulations of gingerols and shogaols to insure best recoveries and efficacies from their natural resources. Further, it presents a comprehensive overview of the different analytical approaches for the determination of gingerols/shogaols' levels in nutraceuticals to ensure highest quality and for their detection in body fluids for proof of efficacy.

Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger

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.

Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability

Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to modification from crystalline to irregular agglomerates, as evident from X-ray diffraction and differential scanning calorimetry. Hygroscopicity, water sorption isotherms and water activity demonstrated changes due to the change in crystallinity of sucrose. The active components such as [6]-, [8]- and [10]-gingerols and [6]-shogaol were quantified by HPLC. The encapsulation efficiency of [6]-gingerol was 45.59%. The storage kinetics at different relative humidity levels and temperatures indicated [6]-gingerol to be the most stable among the gingerols studied. A temperature of 25 °C and relative humidity of 33% proved to be the best storage conditions for the ginger flavoured sugar cubes. Thus, co-crystallization for the encapsulation of ginger oleoresin serves a dual purpose, i.e., protection and a mode of delivering a spicy flavour.

A recent update on the multifaceted health benefits associated with ginger and its bioactive components

Due to recent lifestyle shifts and health discernments among consumers, synthetic drugs are facing the challenge of controlling disease development and progression. Various medicinal plants and their constituents are recognized for their imminent role in disease management via modulation of biological activities. At present, research scholars have diverted their attention on natural bioactive entities with health-boosting perception to combat the lifestyle-related disarrays. In particular, Zingiber officinale is a medicinal herb that has been commonly used in food and pharmaceutical products. Its detailed chemical composition and high value-added active components have been extensively studied. In this review, we have summarized the pharmacological potential of this well-endowed chemo preventive agent. It was revealed that its functionalities are attributed to several inherent chemical constituents, including 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol, 6-hydroshogaol, and oleoresin, which were established through many studies (in vitro, in vivo, and cell lines). In this review, we also focused on the therapeutic effects of ginger and its constituents for their effective antioxidant properties. Their consumption may reduce or delay the progression of related diseases, such as cancer, diabetes, and obesity, via modulation of genetic and metabolic activities. The updated data could elucidate the relationship of the extraction processes with the constituents and biological manifestations. We have collated the current knowledge (including the latest clinical data) about the bioactive compounds and bioactivities of ginger. Their detailed mechanisms, which can lay foundation for their food and medical applications are also discussed.