Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review

Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn, Janet Adeyinka Adebo, Metekia Tamiru, Tess Astatkie

Research output: Contribution to journalReview articlepeer-review

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)928-951
Number of pages24
JournalInternational Journal of Food Properties
Volume26
Issue number1
DOIs
Publication statusPublished - 2023

Keywords

  • Bioactivity
  • ginger
  • human health
  • nutritional value
  • utilization

ASJC Scopus subject areas

  • Food Science

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