Introduction to Ginger
Ginger is an herbaceous perennial plant of Zingiberaceae Family, and it is probably native to
South Asia (Wang H., 2020). The English word ginger is derived from Old English gingifer
in mid 14th century. Ginger is an essential component of many traditional medical systems
due to its bioactive compound which is present in it.
It is one of the most popular spices used in diverse forms around the world. It is a popular
ingredient in both savory and sweets dishes due to its strong aroma, slightly sweet and spicy
flavor. It is used for culinary purposes in gingerbread, cakes, biscuits, puddings, soaps and
pickles. There are three basic forms of ginger fresh, preserved or pickled and dry. Dry powder
being the most frequent form in food applications due to its ease of storage and inclusion into
recipe They are used in various products to enhance the taste and aroma.
Production of ginger worlwide
In worldwide the ginger is an important spice having a production of 16,18,627 tons (KA,
B., 2021). Ginger is mostly produced in tropical and sub-tropical climates due to its
significant health benefits. Approximately 50% of global output comes from India, China,
Nepal, Nigeria, Thailand, Indonesia, Bangladesh, Japan, and Cameroon (Joshi et al., 2021)
Drying, Grinding, and Utilizing Ginger Powder
Ginger powder is mainly obtained from the drying and grinding process which preserves the
bioactive compound of ginger and increases its shelf life and makes it easy to use in different
food applications. It is used as powder in different products to its nutraceutical and functional
properties. There are different drying methods which is used to dry the ginger such as sun
drying, oven drying and freeze drying. Each drying method has a different effect on the
volatile compounds of ginger. After drying the ginger, it is finely ground into powder form.
Then it is incorporated into the product to enhance their sensory characteristics (taste and
aroma) and nutritional value (antioxidant and digestive benefits)(Yu et al., 2022) .
Bioactive Compounds in Ginger
Ginger is considered a Functional Food due to its high number of bioactive compounds that
offer various health benefits. The constituent named Sesquiterpene hydrocarbon caused the
pleasant aroma of the ginger while pungent taste is caused by several components like
gingerols and zingerone (Marak et al., 2019). It is a nutrient dense containing essential
nutrients and bioactive compounds. Different bioactive compounds such as phenolic and
terpene compounds are present in ginger. These bioactive compounds help in different
biological activities like antioxidant, anti-inflammatory, antimicrobial, anticancer,
neuroprotective, cardiovascular protective, respiratory protective, Anti-obesity, Antidiabetic,
Antinausea, and antiemetic activities (Mao et al., 2019).
Ginger as an Anti-inflammatory Agent
References:
· Marak, N.R., Malemnganbi, C.C., Marak, C.R. et al. Functional and antioxidant
properties of cookies incorporated with foxtail millet and ginger powder. J Food Sci Technol
56, 5087–5096 (2019).
· Mao, Q.-Q., Xu, X.-Y., Cao, S.-Y., Gan, R.-Y., Corke, H., Beta, T., & Li, H.-B.
(2019). Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe).
Foods, 8(6), 185.
· Yu, D.-X., Guo, S., Wang, J.-M., Yan, H., Zhang, Z.-Y., Yang, J., & Duan, J.-A.
(2022). Comparison of Different Drying Methods on the Volatile Components of Ginger
(Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose. Foods, 11(11),
1611.
· KA, B. (2021). A study on opportunities and challenges of Ginger Export with
reference to T. Narsipura taluk. Literacy, 58, 7.
· Wang, H. (2020). Introductory chapter: studies on ginger. In Ginger Cultivation and
Its Antimicrobial and Pharmacological Potentials.
Joshi, P., & Khanal, S. (2021). Production status, export analysis, and future prospects of
ginger in Nepal. Archives of Agriculture and Environmental Science, 6(2), 202-209.
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