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A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
Abstrakt
Currently, ginger is one the most consumed plants when dealing with the treatments of various illnesses. So far, it is known that various biologically active molecules, such as gingerols, shogaols and zingerone, among others, are the main responsible for specific biological activities, opening a new window for its utilization as a nutraceutical in foods. In pioneering extraction processes, solvent extraction has been initially used for these applications; however, the drawbacks of this typical extraction method compared with other emergent separation techniques make it possible for the exploration of new extraction pathways, including microwave, ultrasound, supercritical, subcritical and pressurized-assisted extraction, along with three phase partitioning, high-speed counter current chromatography and magnetic solid phase extraction. To the best of our knowledge, there is no report documenting the recent studies and cases of study in this field. Therefore, we comprehensively review the progress and the latest findings (over the last five years) on research developments, including patents and emerging extraction methods, aiming at the purification of biologically active molecules (gingerols, shogaols and zingerone) contained in ginger. Over the course of this review, particular emphasis is devoted to breakthrough strategies and meaningful outcomes in ginger components extraction. Finally, dosage and safety concerns related to ginger extracts are also documented.
Cytowania
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6 5
CrossRef
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Web of Science
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6 6
Scopus
Autorzy (7)
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Clarissa Garza-Cadena
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Daniela Marian Ortega-Rivera
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Gerson Machorro-García
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Eloy Mauricio Gonzalez-Zermeño
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Diego Homma-Dueñas
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Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2023.135629
- Licencja
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otwiera się w nowej karcie
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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FOOD CHEMISTRY
nr 413,
ISSN: 0308-8146 - Język:
- angielski
- Rok wydania:
- 2023
- Opis bibliograficzny:
- Garza-Cadena C., Ortega-Rivera D. M., Machorro-García G., Gonzalez-Zermeño E. M., Homma-Dueñas D., Plata-Gryl M., Castro-Muñoz R.: A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules// FOOD CHEMISTRY -Vol. 413, (2023), s.135629-
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2023.135629
- Źródła finansowania:
-
- Publikacja bezkosztowa
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 500 razy
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