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- W4213011844 endingPage "111043" @default.
- W4213011844 startingPage "111043" @default.
- W4213011844 abstract "Ginger extracts have anti-inflammatory, antioxidant, antitumor, and antibacterial activities mainly due to gingerols and shogaols. Extract composition and functionality can be affected by drying and extraction processes. Alternative methods to obtain ginger extracts based on high contents of gingerols and shogaols have been reported. However, there were no studies that present a broad overview of how these methods affect the composition and functionalities of ginger extracts. Based on literature data from 2011 to 2022, this review shows how drying, extraction, and complementary processes (i.e., enzymatic, acidic, and carbonic maceration) affect the composition and bioactivity of the ginger extract. Lower temperature processes, including freeze-drying, cold ultrasound-, or enzyme-assisted extraction, lead to extracts richer in phenolics, gingerols, and antioxidant activity. On the other hand, acidic solvents or hot processes including microwave-drying, pressurized liquid, and microwave-assisted extraction can favor higher shogaols concentrations, which have higher antitumor, anti-inflammatory, and antimicrobial activities than the gingerols precursors. Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector." @default.
- W4213011844 created "2022-02-24" @default.
- W4213011844 creator A5044453638 @default.
- W4213011844 creator A5064471475 @default.
- W4213011844 creator A5091901211 @default.
- W4213011844 date "2022-04-01" @default.
- W4213011844 modified "2023-10-11" @default.
- W4213011844 title "Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger" @default.
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- W4213011844 doi "https://doi.org/10.1016/j.foodres.2022.111043" @default.
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