Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Abstract

Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.

Extraction of High Value Products from Zingiber officinale Roscoe (Ginger) and Utilization of Residual Biomass

“…Ginger includes both volatiles such as geraniol, borneol, terpineol, curcumene, zingiberol, α-farnesene, α-sesquiphellandrene, α- β-bisabolene, β-elemene etc., as well as non-volatile compounds such as gingerols, shogaols, zingerone, and paradols [ 7 ]. The composition of ginger extracts and oils differ significantly.…”

“…In general, it is well reported in the literature that the components of ginger extracts/essential oils have significant bioactivities and health-promoting properties, and thus can have applications in various sectors [ 7 , 8 , 9 , 10 , 11 ]. Based on literature data, ginger extracts/oils containing most of the bioactive compounds found in the present have been reported to have significant pharmacological, medicinal, and cosmetic applications, as they have been found to possess antimicrobial and antiseptic activity, anti-carcinogenic potential, neuroprotective activity, anti-obese activity, anti-diabetic effect, and analgesic activity as well as provide cardiovascular protection [ 8 , 11 ].…”

“…Based on literature data, ginger extracts/oils containing most of the bioactive compounds found in the present have been reported to have significant pharmacological, medicinal, and cosmetic applications, as they have been found to possess antimicrobial and antiseptic activity, anti-carcinogenic potential, neuroprotective activity, anti-obese activity, anti-diabetic effect, and analgesic activity as well as provide cardiovascular protection [ 8 , 11 ]. Another significant application is in the food industry, as the bioactive compounds of ginger can provide oxidative and storage stability, sensorial properties, preservation, oxidative resistance, and anti-bacterial activity in consuming products [ 7 ]. As well, another notable factor is its application in agriculture for the control of plant diseases which minimizes simultaneously the possible negative effects on the environment, animals, and human health [ 9 , 10 ].…”

“…Moreover, polysaccharides have also been reported to be components of ginger extracts [ 1 ]. The bioactive compounds present in ginger extracts/oils lead to a vast number of applications in the medicinal and cosmetic sector, as well as the food industry and the agriculture sector [ 7 , 8 , 9 , 10 , 11 ].…”

Edukasi Dan Pelatihan Pembuatan Nutrasetikal Wedang Ronde Pada Masyarakat Desa Gegerung Lombok Barat

“…Manfaat nutrisi dan nutrasetikal yang dimiliki jahe berkaitan dengan senyawa bioaktif yang dikandungnya. Jahe mengandung komponen volatil berupa minyak esensial (geraniol, borneol, terpineol, zingiberenol, sineol, limonen, camphene, curcumene, zingiberol, geranil asetat, linalool, α-Farnesene, α-sesquifelandren, α-zingiberen, β-bisabolen, β-elemen, and β-felandren), komponen non-volatil seperti oleoresin (gingerol, shogaol, zingeron dan paradol), komponen organik dan anorganik (Nair, 2020;Shaukat et al, 2023).…”