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Improving Ginger’s Bioactive Composition by Combining Innovative Drying and Extraction Technologies

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Abstract

Ginger extracts (GEs) are antioxidant, antimicrobial, and anti-inflammatory. Their bioactivity can benefit foods and active packaging by extending shelf life, enhancing safety, and providing health benefits. Highly bioactive GEs are crucial to formulating potent active products and avoiding negative effects on their properties. Sesquiterpenes and phenolics are the main bioactives in ginger, but drying and extraction affect their composition. GEs are usually obtained from dry rhizomes; however, these operations have been studied independently. Therefore, a combined study of innovative drying and extraction technologies to evaluate their influence on extracts’ composition will bring knowledge on how to increase the bioactivity of GEs. The effects of an emergent drying (vacuum microwave, VMD) followed by an emergent extraction (ultrasound, UAE, 20 or 80 °C) were investigated in this work. Microwave extraction (MAE) of fresh ginger was also studied. Convective oven drying and Soxhlet extraction were the references. Drying kinetics, powder color, extract composition, and antioxidant activity were studied. While MAE preserved the original composition profile, VMD combined with UAE (20 °C) produced extracts richer in phenolics (387.6 mg.GAE/g) and antioxidant activity (2100.7 mmol.Trolox/mL), with low impact in the sesquiterpenes. VMD generated shogaols by its high temperatures and facilitated extracting bioactives by destroying cellular structures and forming pores. UAE extracted these compounds selectively, released them from cell structures, and avoided losses caused by volatilization and thermal degradation. These findings have significant implications, as they provide an opportunity to obtain GE with tailored compositions that can enhance the formulation of food, active packaging, and pharmacological products.

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Data Availability

The datasets generated during the current study are available from the corresponding author on reasonable request.

Abbreviations

Bioactives :

Bioactive compounds

GEs :

Ginger extracts

MAE :

Microwave-assisted extraction

MD :

Microwave drying

OD :

Oven drying

Phenolics :

Phenolic compounds

UAE :

Ultrasound-assisted extraction

VMD :

Vacuum microwave drying

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Acknowledgements

We are grateful to the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, CAPES, especially to the CAPES-PRINT Program. G. A. Valencia thanks the Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC), and A. R. Monteiro thanks the National Council for Scientific and Technological Development (CNPq) for financial support. The authors gratefully acknowledge the Federal University of Santa Catarina (UFSC) for the support.

Funding

This work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível superior (CAPES) [Finance Code 001]; Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC) [grants 2021TR000418 and 2021TR001887]; Programa CAPES PRINT [project number 88887.310560/2018–00 – UFSC]; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) [grant 302434/2022–4 and Projeto Universal, grant 202304/2021–7].

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Authors and Affiliations

  1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil

    Raul Remor Dalsasso, Germán Ayala Valencia & Alcilene Rodrigues Monteiro

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  1. Raul Remor Dalsasso
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  2. Germán Ayala Valencia
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  3. Alcilene Rodrigues Monteiro
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Contributions

All authors contributed to the study's conception, design, and methodology definition. Raul Remor Dalsasso conducted the formal analysis, curated and investigated the data, wrote the original draft, and created the visualizations. Germán Ayala Valencia supervised the study, provided critical review, and obtained funding and resources. Alcilene Rodrigues Monteiro administered the work, validated and critically reviewed the manuscript, and obtained funding and resources.

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Correspondence to Alcilene Rodrigues Monteiro.

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Dalsasso, R.R., Valencia, G.A. & Monteiro, A.R. Improving Ginger’s Bioactive Composition by Combining Innovative Drying and Extraction Technologies. Plant Foods Hum Nutr 78, 755–761 (2023). https://doi.org/10.1007/s11130-023-01109-y

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