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

Gas chromatography-ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions

Ginger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatography-ion mobility spectrometry (GC-IMS) was utilized to isolate and identify volatile compounds. Subsequent analyses, including relative odor activity values (ROAV) and multivariate statistical analysis, precisely identified key flavor compounds differentiating organically cultivated ginger from conventional field-grown varieties. A total of fifty-six volatile compounds were identified, comprising 17 esters, 4 alcohols, 7 ketones, 18 terpenoids, 6 aldehydes, and 4 miscellaneous compounds, with esters and terpenoids constituting over 50 % of total volatiles. Compounds such as α-phellandrene, β-citronellal, butyl 2-propenoate, 2-heptanone-D, and 3-octanone predominantly contributed lemon, banana, and citronella notes in organically cultivated ginger. In contrast, citral dominated in conventional ginger. This research significantly advances our understanding of ginger's aroma under varied cultivation conditions and demonstrates GC-IMS's utility in effectively profiling ginger flavor, thereby guiding improved cultivation and management.

Zingiberaceae wonders: the antioxidant powerhouse for optimal health

A discrepancy between the production of reactive oxygen species [ROS] and the body’s capacity to cleanse or repair the resulting damage is known as oxidative stress. Antioxidants shield cells against ROS and free radicals, which are extremely reactive because of their unpaired electrons, by preventing other molecules from oxidizing. Antioxidants from the Zingiberaceae family, which is well-known for its culinary and therapeutic applications, scavenge free radicals, chelate metal ions, alter enzyme function, and control gene expression. The antioxidant capacity of Zingiberaceae plant extracts and compounds is assessed using in vitro tests such as DPPH, FRAP, and ABTS. Animal research conducted in vivo clarifies these plants’ bioavailability, metabolism, and impacts on diseases linked to oxidative stress. Lipid peroxidation, protein oxidation, DNA damage, and endogenous antioxidant defenses are examples of biomarkers of oxidative stress that shed light on the mechanisms behind Zingiberaceae antioxidant treatments and highlight their potential as a treatment for oxidative stress.

First report of aflatoxin and ochratoxin contamination in ginger collected from different agroclimatic zones from Punjab, Pakistan

Ginger, a fresh rhizome, an economically important spice with extensive nutraceutical activities finds itself in vegetable and therapeutic market. Aflatoxins (AFB1, AFB2, AFG1 and AFG2) along with ochratoxin A (OTA) are the most significant and the most toxic form of mycotoxins which are produced by various fungi. This study was initiated to assess the contamination of AFs and OTA in raw and dried ginger products, collected from different agro-climatic zones in Punjab, Pakistan employing the high performance liquid chromatography. We found all (raw ginger samples commercial ginger powders) samples contaminated with AFB1 (range: 29.88-1060.12 μg/kg). AFB2 contamination was much lower (range: 0-17.54 μg/kg). Variable contamination of AFG1 was also observed (range: 0-170.58 μg/kg) whereas AFG2 contamination was found in only three (range: 0-21.88 μg/kg) out of 19 raw ginger samples. OTA contamination ranged from 0.05 to 3.42 μg/kg. Ginger samples from lower altitudes (<1000 m) were more contaminated with AFB1 sub type mycotoxin. Keeping in view that the toxicity of AFs is in the order of B1>G1> B2>G2, it was alarming to find that 100% of the samples were contaminated with AFB1 way beyond the permissible limits. Our very first report about the contamination of ginger with AFs presents a grave health issue because of wide use of ginger. We conclude that ginger production in Pakistan needs to be carefully crafted and due diligence is needed during ginger cultivation, harvest and post-harvest operations because the amount of aflatoxins detected in this study are very much above the permissible limits. In this regard, ginger storage in cooler environments such as refrigerator should be encouraged to contain the AFs proliferation.

Comprehensive investigation of niosomal red palm wax gel encapsulating ginger (Zingiber officinale Roscoe): Network pharmacology, molecular docking, In vitro studies and phase 1 clinical trials

Ginger, a Zingeberaceae family member, is notable for its anti-inflammatory properties. This study explores the pharmaceutical mechanisms of ginger and red palm wax co-extract, developing novel niosomal formulations for enhanced transdermal delivery. Evaluations included physical characteristics, drug loading, in vitro release, network pharmacology, molecular docking, and biocompatibility. The niosomal ginger with red palm wax gel (NGPW) exhibited non-Newtonian fluid properties. The optimized niosome formulation (cholesterol: Tween80: Span60 = 12.5: 20: 5 w/w) showed a high yield (93.23 %), high encapsulation efficiency (54.71 %), and small size (264.33 ± 5.84 nm), prolonging in vitro anti-inflammatory activity. Human skin irritation and biocompatibility tests on 1 % NGPW showed favorable cytotoxicity and hemocompatibility results (ISO10993). Network pharmacology identified potential targets, while molecular docking highlighted high affinities between gingerol and red palm wax compounds with TRPM8 and TRPV1 proteins, suggesting pain inhibition via serotonergic synapse pathways. NGPW presents a promising transdermal pain inhibitory drug delivery strategy.

Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach

Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.

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

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 APPLICATION: Ginger'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.

Deciphering the anticancer, anti-inflammatory and antioxidant potential of Ti nanoparticles fabricated using Zingiber officinale

Rapid and sustainable green technology was implemented in the current study to fabricated Ti nanoparticles. The vegetable ginger with the scientific name Zingiber officinale was employed as a biological source in the fabrication process of nanoparticles. The optical, structural, morphological, and particle size of the fabricated Ti nanoparticles were characterized with the help of UV-visible absorption spectrum, FTIR (Fourier Transform Infrared) spectrum, SEM (Scanning Electron Microscope) analysis, DLS (Dynamic Light Scattering) technique and XRD (X-ray powder diffraction) crystallography technique. The presence of spherical-shaped Ti nanoparticles with an average particle size of 93 nm was confirmed based on these characterization techniques. The anti-cancer properties of the Z. officinale mediated Ti nanoparticles were analyzed through MTT assay against cell lines MCF-7 (Human breast adenocarcinoma cell line) and concentration-dependent anti-cancer properties were observed. The anti-inflammatory capacity of the Z. officinale mediated Ti nanoparticles were examined through protein denaturation and nitric oxide scavenging assay. The antioxidant capacity of the Z. officinale mediated Ti nanoparticles were examined through DPPH assay, hydrogen peroxide radical scavenging assay, hydroxyl radical scavenging assay, and FRAP (Ferric Reducing Antioxidant Power) analysis. The fabricated Ti nanoparticles exhibited anti-inflammatory and antioxidant capacity in a concentration-dependent pattern.

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

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.