The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (<i>ZINGIBER OFFICINALE ROSCOE</i>) rhizomes

Amoah, Roseline Esi; Kalakandan, Suresh Kumar; Wireko‐Manu, Faustina Dufie; Oduro, Ibok; Saalia, Firibu Kwesi; Owusu, E. O.

doi:10.1002/fsn3.1902

Cited by 11 publications

(10 citation statements)

References 25 publications

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“…Authors of this paper determined the concentration of PAT in 60% (9/15) of raw samples of Pu‐erh tea by LC‐MS/MS at an average level of 1,169 µg/kg, while in 12.5% of ripened samples (2/16) at an average level of 915 µg/kg. While Aspergillus and Penicillium are considered the most important from a food safety (Amoah et al., 2020 ), the authors identified Aspergillus niger, but patulin‐forming fungi such as Penicillium expansum, Penicillium griseovulum, Penicillium carneum, Penicillium glandicola, Penicillium coprobium, Penicillium vulpinum, Penicillium, clavigenum, Penicillium concentricum , Paecilomyces variotti, and Byssochlamys nivea —were not determined (Zhang et al., 2016 ). Research shows that Aspergillus contamination of plant‐based raw materials (garlic) comes from the field and persists through processing, including washing and drying (Amoah et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

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Determination of patulin in products containing dried fruits by Enzyme‐Linked Immunosorbent Assay technique Patulin in dried fruits

Przybylska

Chrustek

Olszewska−Słonina

et al. 2021

Food Science & Nutrition

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Poland is a country with a strong tradition of using raw materials of plant origin for medicinal purposes. The transfer of knowledge about the benefits of using plant materials is very often passed on from generation to generation. In the world market, as much as 80% of plant raw materials come from wild cultivation (Asl Roosta et al., 2017). The era of globalization causes that access to food from

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Section: Resultsmentioning

confidence: 99%

“…Research shows that Aspergillus contamination of plant-based raw materials (garlic) comes from the field and persists through processing, including washing and drying (Amoah et al, 2020).…”

Section: Ta B L E 3 Natural Occurence Of Pat In Analyzed Productsmentioning

confidence: 99%

Determination of patulin in products containing dried fruits by Enzyme‐Linked Immunosorbent Assay technique Patulin in dried fruits

Przybylska

Chrustek

Olszewska−Słonina

et al. 2021

Food Science & Nutrition

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“…This also proves a stronger inhibition of fungal growth by processed ginger oil. Amoah et al [ 48 ] revealed that the microbial load of the ginger extract differs depending on the degree of processing of the rhizome. In the case of fresh ginger, the fungus load was 6.00 × 103 CFU/g, and in the sun-dried ginger extract it was 5.00 × 103 CFU/g.…”

Section: Introduction To Thermal Processing Techniquesmentioning

confidence: 99%

“…In the research of Amoah et al [ 48 ], the microbiological activity of ginger was investigated under the influence of various drying techniques: a stainless steel solar dryer and drying in a concrete tent-type solar dryer. In the first study, the fresh ginger extract was characterized by a microbiological load of 30.0 × 109 CFU/g of bacteria and 6.00 × 103 CFU/g of fungi.…”

Section: Introduction To Thermal Processing Techniquesmentioning

confidence: 99%

Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome—A Review

et al. 2023

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Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an essential ingredient in well-known curry blends. Ginger rhizomes are often freeze-dried as the first step in the preparation of the raw material. Many studies have proved that the composition and biological activity of ginger changes due to thermal processing. Therefore, the aim of the review was to summarize the scientific results on the impact of traditional and unconventional methods of the heat treatment of ginger rhizomes and their influence on the antioxidant and other selected biological activities of the plant. The review of the available scientific data is inconclusive, and it is hard to state unequivocally whether the thermal treatment of the raw material increases or decreases biological activity. Based on the presented literature review, it can be concluded that traditional cooking and microwave processing in general decrease the antioxidant activity of the ginger rhizome, whereas frying, autoclaving, blanching or traditional drying in the sun mostly lead to a significant increase in ginger activity. Interesting data were presented in the works describing the freeze-drying process during which the antioxidant potential of ginger increased.

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“…It possesses strong pungent [2] and unique flavour components which are dominated by α-zingiberene, α-curcumene, α-farnesene, β-sesquiphellandrene, β-bisabolene, geranial, and neral or Citral [3]. It is also used as herbal medicine due to its phenolic components such as gingerol, paradol, shogaol, and zingerone [4]. e amounts of these flavour components vary widely depending on the variety and processing methods used on the rhizome, especially the extraction and detection methods [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

Amoah

Wireko‐Manu

Oduro

et al. 2022

Journal of Food Quality

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Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS identification (HS-SPME/GCMS/MS) was investigated. KMBS of concentrations 0.0 (control), 0.1, 0.15, 0.2, and 1.0% and blanching at 50°C and 100°C were used for pretreatment and dried in a tent-like concrete solar (CSD) dryer and open-sun drying (OSD). The different concentrations of KMBS-treated fresh ginger rhizomes did not result in any particular pattern for volatile compound composition identification. However, the top five compounds were mostly sesquiterpenes. The 0.15% KMBS-treated CSD emerged as the best pretreatment for retaining α-zingiberene, β-cubebene, α-farnesene, and geranial. The presence of β-cedrene, β-carene, and dihydro-α-curcumene makes this study unique. The 0.15% KMBS pretreatment and CSD drying can be adopted as an affordable alternative to preserve ginger.

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The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (ZINGIBER OFFICINALE ROSCOE) rhizomes

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 11 publications

References 25 publications

Determination of patulin in products containing dried fruits by Enzyme‐Linked Immunosorbent Assay technique Patulin in dried fruits

Determination of patulin in products containing dried fruits by Enzyme‐Linked Immunosorbent Assay technique Patulin in dried fruits

Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome—A Review

Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

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