Record Details

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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12109/
http://dx.doi.org/10.1111/jfpp.12428
 
Title Ginger Oleoresin Chemical Composition, Bioactivity
and Application as Bio-Preservatives
 
Creator Pushpa, S. Murthy
Ranju, Gautam
Pura Naik, J.
 
Subject 30 Spices/Condiments
31 Food Additives
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12109/1/Journal%20of%20Food%20Processing%20and%20Preservation%20Volume%2039%2C%20Issue%206%2C%20December%202015%2C%20Pages%201905%E2%80%931912.pdf
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.