Generic placeholder image

Recent Patents on Food, Nutrition & Agriculture


ISSN (Print): 2212-7984
ISSN (Online): 1876-1429

Review Article

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

Author(s): Jae-Suk Choi*

Volume 10, Issue 1, 2019

Page: [20 - 26] Pages: 7

DOI: 10.2174/2212798410666180806150142

Price: $65


Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

Keywords: Ginger, processed ginger, Zingiber officinale, alleviate toxicity, herbal medicine, subtropical regions.

Graphical Abstract
Ali BH, Blunden G, Tanira MO, Nemmar A. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research. Food Chem Toxicol 2008; 46: 409-20.
Jung K, Park C-S. Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J Food Preserv 2013; 20: 134-9.
Jung Y-S, Park S-J, Park J-H, Jhee K-H, Lee I-S, Yang S-A. Effects of ethanol extracts from Zingiber officinale Rosc., Curcuma longa L., and Curcuma aromatica Salisb. on acetylcholinesterase and antioxidant activities as well as GABA contents. J Korean Soc Food Sci Nutr 2012; 41: 1395-401.
The protective effect of ginger aqueous extracts on CCl4-induced hepatic damage in MiceKoo S-W, Lee K-W. The Protective effect of ginger aqueous extracts on CCl4-induced hepatic damage in mice. J Vet Clin 2012; 29: 441-6.
Lee M-H, Lee K-H, Kim K-T, Kim S-S. Antimicrobial activity of ginger (Zingiber officinale Roscoe) oleoresin by supercritical fluid extraction. J Fd Hyg Safety 2012; 27: 109-16.
Kim KT. Development of value-added ginger products for industrial application and export. Ministry for Food, Agriculture, Forestry and Fisheries: Seoul, Korea 2011.
Balachandran SM, Bhat SR, Chandel KPS. In vitro clonal multiplication of turmeric (Curcuma spp.) and ginger (Zingiber officinale Rosc.). Plant Cell Rep 1990; 8: 521-4.
Chaudhri S, Jain N. History of cosmetics. Asian J Pharmacol 2009; 3: 164-7.
Suekawa M, Ishige A, Yuasa K, Sudo K, Aburada M, Hosoya E. Pharmacological studies on ginger. I. Pharmacological actions of pungent constituents, (6)-gingerol and (6)-shogaol. J Pharmacobiodyn 1984; 7: 836-48.
Chan EWC, Lim YY, Wong LF, Lianto FS, Wong SK, Lim KK, et al. Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species. Food Chem 2008; 109: 477-83.
Park BJ, Park SH, Shin YK, Park YW, Kim JJ, Jeong KY. Jeong, T.H. Cosmetic composition comprising Citrus sunki (Sanmul) S. Marcov and Zingiber officinale Roscoe mixed extract having anti-oxidation and anti-aging effects and manufacturing method thereof. KR1011827650000 2012.
Kwak JS, Paek JE, Jeong S, Kim J, Kim JY, Kwon O. Systematic review of the effect of dried ginger powder on improvement of nausea and vomiting associated with early pregnancy or motion sickness. J Nutr Health 2014; 47: 45-50.
Chung YK, Lee JJ, Lee HJ. Rheological properties of pound cake with ginger powder. Korean J Food Preserv 2012; 19: 361-7.
Sung TH, Um IS, Heo OS, Kim MR. Quality characteristics of ginger tea. J Korean Soc Food Sci Nutr 2003; 32: 47-51.
Weidner MS, Sigwart K. The safety of a ginger extract in the rat. J Ethnopharmacol 2000; 73: 513-20.
Wilkinson JM. Effect of ginger tea on the fetal development of Sprague-Dawley rats. Reprod Toxicol 2000; 14: 507-12.
Mascolo N, Jain R, Jain SC, Capasso F. Ethnopharmacologic investigation of ginger (Zingiber officinale). J Ethnopharmacol 1989; 27: 129-40.
Chrubasik S, Pittler MH, Roufogalis BD. Zingiberis rhizoma: A comprehensive review on the ginger effect and efficacy profiles. Phytomedicine 2005; 12: 684-701.
Chun Y-G, Chung H-Y. Quality properties of fermented gingers. Korean J Food Sci Technol 2011; 43: 249-54.
Kim HC. Study on the standardization of drug processing in traditional Korean medicine Report of the Ministry of Health & Welfare, Kyung Hee University, Seoul, Korea,. 2001.
Lee M-H, Kim K-T. Lee K-H. Quality characteristics of ginger (Zingiber officinale Roscoe) as the ripening periods. J Fd Hyg Safety 2012; 27: 479-6.
Cheng XL, Liu Q, Peng YB, Qi LW, Li P. Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential. Food Chem 2011; 129: 1785-92.
Lee M-H, Kim K-T, Lee K-H. Quality characteristics of ginger (Zingiber officinale Roscoe) as the ripening periods. J Fd Hyg Safety 2012; 27: 479-86.
Kim KT, Lee YC, Kim SS, et al. Pharmaceutical composition with enhanced antioxidant activity comprising the extract of aged ginger. KR1020130115949 2013. a
Kim KT, Lee YC, Kim SS, et al. Composition comprising the extract of aged ginger for preventing and treating liver disease. KR1020130115945 2013. b
Wu H, Ye D, Bai Y, Zhao Y. Effect of dry ginger and roasted ginger on experimental gastric ulcers in rats. Zhongguo Zhongyao Zazhi 1990; 15: 278-80.
Wu H, Ye DJ, Zhao YZ, Wang SL. Effect of different preparations of ginger on blood coagulation time in mice. Zhongguo Zhongyao Zazhi 1993; 18: 147-9.
Kim S-J, Kim Y-G, Park K-Y. Inhibitory effects of ginger and processed (beopje) ginger extracts on HCl-ethanol induced gastritis in rats. J Korean Soc Food Sci Nutr 2012; 41: 1528-33.
Kim S-J, Kim S-H, Lim Y-I, Kim Y-G, Park K-Y. Inhibitory effects of ginger and beopje ginger on DSS-induced colitis in mice. J Korean Soc Food Sci Nutr 2014; 43: 477-84.
Kim JY, Choi J-S. Single-dose oral toxicity testing and acute dermal irritation testing of Steamed-Dried Gingers Extract (SDGE) in rat and white rabbits. J Anim Plant Sci 2017; 27: 1822-8.
Lee JM. Biochemical Engineering. Englewood Cliffs, NJ: Prentice Hall 1992.
Eom MN, Kim BH, Park EM, et al. A method for preparing an extract of fermented ginger and ginger tea using the same. KR1012547400000 2013.
Ku KH, Kim B-S, Lee HJ, Kim DM, Choi EJ, Lee KA. Making method of fermented ginger. KR1020120006350 2013.
An SW, Jung YM, Lee DS. Food composition comprising fermented product of Pleuropterus multiflorus and ginger for alleviating or preventing degenerative brain disorder and method of producing the same. KR1014820440000 2015.
Im SG, Park DH. Composition containing fermented material of pear and ginger for immune activity. KR1020140017423 2014.
Park KS. Fermented ginger and the method using the same. KR1016342320000 2016.
Kim SK, Yoon YS, Jo AR. Manufacturing method of fermented and ripened Zingiberaceae, and fermented and ripened Zingiberaceae manufactured by the same. KR1016232000000 2016.
Kim HJ, Yang JH, Doo EC, Kim DK. Preparation of concentrated syrups for oral use containing alcohol fermented extracts of Zingiberis rhizoma and its compounding herbal medicines. KR1009026790000 2009.
Sendo J, Tsuzaki S, Abe S, Saito A. Metabolism-enhancing composition, and functional food including the metabolism-enhancing composition. JP 2013; p. 79227A (2013a). a
Sendo J, Tsuzaki S, Abe S. Arthralgia alleviating composition, and functional food. JP2013-147436A 2013. b
Sendo J, Abe S. Composition for reducing blood neutral lipid and functional foods containing composition. JP 2014. 205629A (2014).
Sendo J, Abe S. Composition for reducing blood neutral fat level. JP2015120759A 2015.
Shin WS. Comparison of physicochemical characterization of black ginseng (Ginseng Radix nigra). Korea University. Master thesis 2008.
Yang CB, Yoon KY, Shin SR, Lee SJ. Black doraji extract and its manufacturing method. KR1013523730000 2014.
Ban YJ, Baik MY, Hahm YY, Kim HK, Kim BY. Optimization of processing conditions for making a black ginger and design mixture for black ginger drinks. J Food Eng 2010; 14: 112-7.
Kim HK, Kim BY, Ham YT. Cosmetic composition containing steamed ginger extracts for skin-whitening and method of preparing thereof. KR1011450730000 2012.
Komazaki H, Magara T, Ikeda T, Hirao T, Watabe H, Sato E. External remedy for skin. JP61263909 1986.
Shin J-H, Choi D-J, Lee S-J, Cha J-Y, Kim J-G, Sung N-J. Changes of physicochemical components and antioxidant activity of garlic during its processing. J Life Sci 2008; 18: 1123-31.
Kim YE, Kim IH, Jung SY, Jo JS. Changes in components and sensory attribute of the oil extracted from perilla seed roasted at different roasting conditions. Agri Chem Biotech 1996; 39: 118-22.
Lee BY, Kim EJ, Choi HD, Kim YS, Kim IH, Kim SS. Physico-chemical properties of boxthrorn (Lycii fructus) hot water extracts by roasting conditions. Korean J Food Sci Technol 1995; 27: 768-72.
Mok CK, Song KT, Lee SK, Na YJ, Park JH, Kwon YA, et al. Optimization of roasting process as pretreatment for extraction of omija (Schizandra chinensis Baillon). Korean J Food Sci Technol 2001; 33: 333-7.
Kim HK, Lee BY, Shin DB, Kwon JH. Effects of roasting conditions on physicochemical characteristics and volatile flavor compounds of chicory roots. Korean J Food Sci Technol 1998; 30: 1279-84.
Hong MJ, Lee GD, Kim HK, Kwon JH. Changes in functional and sensory properties of chicory roots induced by roasting process. Korean J Food Sci Technol 1998; 30: 413-8.
Kim JK, Ha WD, Ha JH, Moon KD, Chung SK. Changes of volatiles flavor components on roasting conditions in Cassia tora seeds. Korean J Food Sci Technol 1995; 27: 736-41.
Jeon SY, Kim EK, Kwak HM, Kim JY, Lim JH, Chung SK, et al. Changes in chemical composition and biological activities of oriental crude drugs by food processing techniques (II). Changes in paeonol contents in roasted moutan cortex. Korean J Pharmacogn 2004; 35: 388-92.
Lee YM, Kim JS. Studies on the processing of herbal medicines (VI), HPLC analysis of standard compounds of unprocessed and processed herbal medicines. Korean J Orient Med 2003; 9: 69-72.
Zhang X, Iwaoka WT, Huang AS, Nakamoto ST, Wong R. Gingerol decreases after processing and storage of ginger. J Food Sci 1994; 59: 1338-40.
Park CK, Jeon BS, Yang JW. The chemical compounds of Korean ginseng. Food Ind Nutr 2003; 8: 10-23.
Chan ECY, Yap SL, Lau AJ, Leow PC, Toh DF, Koh HL. Ultraperformance liquid chromatography/time-of-flight mass spectrometry based metabolomics of raw and steamed Panax notoginseng. Rapid Commun Mass Spectrom 2007; 21: 519-28.
Nebesny E, Budryn G. Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds. Eur Food Res Technol 2003; 217: 157-63.
Mohibbullah M, Won NE, Jeon JH, An JH, Park Y, Kim H, et al. Effect of combined treatment of superheated steam roasting with the hot smoke on improving physicochemical properties of adductor muscle of the pen shell Atrina pectinata. Food Sci Nutr 2018; 6(5): 1317-27.
Choi JS, Jang DB, Moon HE, Roh MK, Kim YD, Cho KK, et al. Physiological properties of Engraulis japonicus muscle protein hydrolysates prepared by subcritical water hydrolysis. J Environ Biol 2017; 38: 283-9.
Choi JS, Moon HE, Lee BB, Ha YM, Cho KK, Choi IS. Physiological properties of Scomber japonica meat hydrolysate by subcritical water hydrolysis. J Environ Biol 2016; 37: 57-63.
Roh MK, Kim YD, Choi JS. Transesterification of fish oil by lipase immobilized in supercritical carbon dioxide. Fish Sci 2015; 81: 1113-25.
Kang JY, Chun BS, Choi JS, Choi IS, Hong YK. Anti-inflammatory activity and chemical composition of essential oil extracted with supercritical CO2 from the brown seaweed Undaria pinnatifida. TEOP 2016; 19: 46-51.

Rights & Permissions Print Cite
© 2024 Bentham Science Publishers | Privacy Policy