Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives

Pushpa, S. Murthy and Ranju, Gautam and Pura Naik, J. (2015) Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives. Journal of Food Processing and Preservation, 39 (6). pp. 1905-1912.

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Abstract

Ginger oleoresin was extracted from ginger rhizomes (Zingiber officinale) using acetone. The high-performance liquid chromatography analysis revealed gingerol to be the major compound of the oleoresin and accounted to 12.8 ± 0.5%. The oleoresin comprised rich fraction of 52.4 ± 0.6 mg GAE/g and exhibited 77.66 ± 0.8% antioxidant activity. They also exhibited antibacterial and antifungal activity against foodborne pathogens and the mininum inhibitory concentration (MIC) for bacteria and fungi were 200–300 ppm. The biomolecules in ginger oleoresin have appreciable biological activities and were used as a bio-preservative in fresh sugarcane (Saccharum officinarum) juice at refrigeration (4C) temperature for 35 days. During storage, the samples were analyzed for physicochemical, microbiological and sensory attributes at regular intervals. The juice treated with ginger oleoresin was stable at refrigerated temperature with insignificant changes in dietary properties and also aesthetic appeal. The ginger oleoresin attributed to biological activity and also illustrated to be effective bio-preservative in sugarcane juice. PRACTICAL APPLICATIONS Exploitation of natural preservatives in consumer goods is accepted to increase in the future due to the rise of “green consumerism.” The use and development of products derived from plants and herbs needs to be focused. Oleoresin adds value addition due to its biological properties and is also natural. Oleoresin of ginger used in the preservation of raw sugarcane juice vouches food safety with value addition in terms of nutraceutical properties.

Item Type:	Article
Uncontrolled Keywords:	Ginger oleoresin, bio-preservative, fresh sugarcane juice
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2016 09:40
Last Modified:	17 Feb 2016 09:40
URI:	http://ir.cftri.res.in/id/eprint/12109

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