Nutritional components, phytochemical compositions, biological properties, and potential food applications of ginger (Zingiber officinale): A comprehensive review

被引：1
|
作者：
Yang, Zhijun [1 ]
Guo, Zhenghao [1 ]
Yan, Jun [1 ,2 ,4 ]
Xie, Jing [1 ,2 ,3 ,4 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Shanghai Ocean Univ, Lab Qual & Safety Risk Assessment Aquat Prod Stora, Minist Agr & Rural Affairs, Shanghai 201306, Peoples R China
[3] Shanghai Ocean Univ, Shanghai Profess Technol Serv Platform Cold Chain, Shanghai 201306, Peoples R China
[4] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai 201306, Peoples R China
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 128卷
关键词：
Ginger; Chemical composition; Bioactivities; Food industry; Applications; ESSENTIAL OIL; CHEMICAL-COMPOSITION; ANTIOXIDANT; ANTIBACTERIAL; EXTRACTS; NANOEMULSION; RHIZOME; QUALITY; PROFILE; FILLETS;
D O I：
10.1016/j.jfca.2024.106057
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Ginger (Zingiber officinale) belongs to the Zingiberaceae family of flowering plants, which originated in SouthEast Asia and has long been a popular culinary ingredient. It has been demonstrated that ginger contains a variety of nutrients, such as carbohydrates, proteins, lipids, minerals and vitamins, as well as health-promoting phytochemicals, mainly phenolic compounds and ginger essential oil. In addition, ginger has excellent antioxidant, antibacterial, and many other biological activities. Therefore, ginger has potential applications in functional food development, aquatic products and meat preservation, and food packaging. However, the full utilization of ginger's benefits and its incorporation into food products remain largely unexplored. Therefore, this review provides a comprehensive summary of the nutritional components, phytochemical compositions, biological properties, and potential applications of ginger in the food industry.
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页数：16
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