Abstract:Ginger is known for its antioxidant, antimicrobial, and anti-inflammatory properties. Its bioactive compounds can benefit foods and active packaging formulations by extending shelf life, enhancing safety, and providing health benefits to consumers. In ginger, sesquiterpenes and phenolic compounds are the main bioactives, and drying and extraction processes directly affect them. This influence can have desirable or undesirable effects on the composition, activity, and concentration. So, it is crucial to careful… Show more
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