Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review
Ginger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds in human health. The key components of ginger for adding fo...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2194576 |
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| author | Temesgen Laelago Ersedo Tilahun A. Teka Sirawdink Fikreyesus Forsido Engida Dessalegn Janet Adeyinka Adebo Metekia Tamiru Tess Astatkie |
| author_facet | Temesgen Laelago Ersedo Tilahun A. Teka Sirawdink Fikreyesus Forsido Engida Dessalegn Janet Adeyinka Adebo Metekia Tamiru Tess Astatkie |
| author_sort | Temesgen Laelago Ersedo |
| collection | DOAJ |
| description | Ginger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds in human health. The key components of ginger for adding food value and its bio-functional properties include shogaols, zingerones and gingerols. Ginger facilitates the bioavailability of nutrients and imparts aroma and flavor to foods. It is a natural preservative that improves the organoleptic properties and creates the visual appeal of food. Ginger contains various bioactive phytochemicals such as flavonoids, phenolic acid, terpenes, lipids, organic acids, vitamins, and fiber. These compounds are responsible for the diverse biological activities of ginger, such as antioxidant properties, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular, respiratory protection, anti-obesity, antidiabetic, antinausea and antiemetic activities. Future studies should focus on investigating the effectiveness of using ginger in promoting human health through collaborative research activities of experts from different disciplines. |
| format | Article |
| id | doaj-art-ed4c133caccf46bf87635d252ff2b328 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-ed4c133caccf46bf87635d252ff2b3282025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126192895110.1080/10942912.2023.2194576Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a reviewTemesgen Laelago Ersedo0Tilahun A. Teka1Sirawdink Fikreyesus Forsido2Engida Dessalegn3Janet Adeyinka Adebo4Metekia Tamiru5Tess Astatkie6Food Science and Post-harvest Technology, Worabe Agricultural Research Center, South Agricultural Research Institute, Hawassa, EthiopiaDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, EthiopiaDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, EthiopiaDepartment of Chemistry, Hawassa College of Education, EthiopiaFood Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Cottesloe, South AfricaCollege of Agriculture and Veterinary Medicine, Department of Animal Science, Jimma University, Jimma, EthiopiaFaculty of Agriculture, Dalhousie University, Truro, NS, CanadaGinger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds in human health. The key components of ginger for adding food value and its bio-functional properties include shogaols, zingerones and gingerols. Ginger facilitates the bioavailability of nutrients and imparts aroma and flavor to foods. It is a natural preservative that improves the organoleptic properties and creates the visual appeal of food. Ginger contains various bioactive phytochemicals such as flavonoids, phenolic acid, terpenes, lipids, organic acids, vitamins, and fiber. These compounds are responsible for the diverse biological activities of ginger, such as antioxidant properties, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular, respiratory protection, anti-obesity, antidiabetic, antinausea and antiemetic activities. Future studies should focus on investigating the effectiveness of using ginger in promoting human health through collaborative research activities of experts from different disciplines.https://www.tandfonline.com/doi/10.1080/10942912.2023.2194576Bioactivitynutritional valuegingerutilizationhuman health |
| spellingShingle | Temesgen Laelago Ersedo Tilahun A. Teka Sirawdink Fikreyesus Forsido Engida Dessalegn Janet Adeyinka Adebo Metekia Tamiru Tess Astatkie Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review International Journal of Food Properties Bioactivity nutritional value ginger utilization human health |
| title | Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review |
| title_full | Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review |
| title_fullStr | Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review |
| title_full_unstemmed | Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review |
| title_short | Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review |
| title_sort | food flavor enhancement preservation and bio functionality of ginger zingiber officinale a review |
| topic | Bioactivity nutritional value ginger utilization human health |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2194576 |
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