Huang Chen, Cui Heping, Li Xinjing, Askar Guzalnur, Yu Jingyang, Hayat Khizar, Zhang Xiaoming, Ho Chi-Tang
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, PR China.
Department of Natural Sciences, Parkland College, Champaign, IL, USA.
Crit Rev Food Sci Nutr. 2025 Jun 21:1-20. doi: 10.1080/10408398.2025.2521651.
Growing consumer demand for healthier and natural ingredients has driven the food industry toward "clean-label" products, replacing synthetic additives with plant-based alternatives. Ginger has gained significant attention for its distinctive flavor and various bioactive compounds. Consequently, its primary extract, ginger oleoresin, is widely applied in the food, pharmaceutical, and cosmetics and personal care industries due to its antioxidant, antimicrobial, and anti-inflammatory properties. This review systematically presents the functional components and biological activities of ginger oleoresin. Given the critical impact of extraction methods on its quality and bioactivity, this review emphasizes green extraction techniques, including supercritical fluid extraction, enzyme-assisted extraction, microwave-assisted extraction, ultrasound-assisted extraction, ionic liquid extraction, and other emerging techniques, which are designed to enhance both efficiency and sustainability. Additionally, to address challenges like hydrophobicity and poor stability, this review discusses various encapsulation strategies including spray drying, emulsion techniques, and complex coacervation, which improve the stability and bioavailability in food systems. By highlighting green extraction and encapsulation technologies, this review offers insights into maximizing its application in food formulations. Furthermore, the dose-related effects and safety considerations are also discussed, aiming to provide a comprehensive guide for effective utilization of ginger oleoresin as a natural, multifunctional additive in food formulations.
消费者对更健康、天然成分的需求不断增长，推动食品行业朝着“清洁标签”产品发展，用植物基替代品取代合成添加剂。生姜因其独特的风味和多种生物活性化合物而备受关注。因此，其主要提取物姜油树脂因其抗氧化、抗菌和抗炎特性，在食品、制药、化妆品及个人护理行业得到广泛应用。本综述系统地介绍了姜油树脂的功能成分和生物活性。鉴于提取方法对其质量和生物活性的关键影响，本综述着重介绍了绿色提取技术，包括超临界流体萃取、酶辅助萃取、微波辅助萃取、超声辅助萃取、离子液体萃取以及其他新兴技术，这些技术旨在提高效率和可持续性。此外，为应对疏水性和稳定性差等挑战，本综述讨论了各种包封策略，包括喷雾干燥、乳液技术和复合凝聚法，这些方法可提高其在食品体系中的稳定性和生物利用度。通过突出绿色提取和包封技术，本综述为在食品配方中最大化其应用提供了见解。此外，还讨论了剂量相关效应和安全考虑因素，旨在为在食品配方中有效利用姜油树脂作为天然多功能添加剂提供全面指导。
