Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022013

Hesti Kurniasari, W. David, Laras Cempaka, Ardiansyah

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引用次数: 1

Abstract

Ginger is a spice with various uses for humans, such as flavoring agents and nutraceuticals. Drying is commonly used in the processing and preserving of ginger and affects the characteristics of the final ginger product. This study aimed to review the studies that have evaluated the effects of drying techniques on the bioactivity of ginger. A meta-analysis investigation was conducted to identify a study that evaluated the effects of drying techniques on the levels of bioactivity in ginger. The database search found 113 results. There are 13 articles from 2010 to 2020 that met the inclusion criteria. The drying techniques have different effects on the optimum levels of ginger characteristics. After drying treatment there were significant different on total flavonoid and antioxidant activity and there were not significant on total phenolic content and 6-gingerol content of ginger. In conclusion, drying has different effects on ginger in terms of bioactivity. Therefore, choosing the best method must be made based on the purpose of the process and the final product criteria.

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干燥技术对生姜(Zingiber officinale)生物活性的影响:一项荟萃分析研究

生姜是一种香料，对人类有多种用途，如调味剂和营养保健品。干燥是生姜加工和保存中常用的一种方法，它会影响最终姜产品的特性。本文综述了干燥技术对生姜生物活性影响的研究进展。进行了一项荟萃分析调查，以确定一项研究，评估干燥技术对生姜生物活性水平的影响。数据库搜索得到113个结果。从2010年到2020年，有13篇文章符合纳入标准。不同的干燥工艺对生姜品质的最佳水平有不同的影响。干燥处理后，生姜总黄酮和抗氧化活性差异显著，而总酚和6-姜酚含量差异不显著。综上所述，干燥对生姜的生物活性有不同的影响。因此，必须根据工艺的目的和最终产品的标准来选择最佳方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.