Issue 3, 2024

Evaluation of high-pressure homogenization as a pretreatment for the extraction and drying of 6-gingerol from ginger

Abstract

6-Gingerol is the major biologically active component found in the ginger rhizome, and this study investigated the effect of high-pressure homogenization pretreatment on the recovery of 6-gingerol. The smallest particle size of ginger suspension was achieved using high-pressure homogenization treatment at 100 MPa for 10 cycles. The total phenolic content (TPC) and antioxidant activity of ginger supernatants were enhanced at higher intensity of high-pressure homogenization pretreatment. At 50 MPa and 100 MPa of 1 cycle of high-pressure homogenization, the recovery of 6-gingerol content was increased by 112.9% and 79.1%, respectively. The high-pressure homogenization-treated and control ginger extracts obtained from ultrasound-assisted extraction and Soxhlet extraction were dried by various methods. All pretreated high-pressure homogenization samples showed a significantly higher 6-gingerol content than control samples. Using Soxhlet and ultrasound-assisted extractions, pretreated freeze-dried high-pressure homogenization ginger extracts demonstrated the highest antioxidant activity. In contrast, pretreated oven-dried high-pressure homogenization ginger extracts exhibited the highest TPC. This study demonstrated that high-pressure homogenization is a potential pretreatment method combined with various extraction and drying techniques for the efficient recovery of 6-gingerol from the rhizome of ginger.

Graphical abstract: Evaluation of high-pressure homogenization as a pretreatment for the extraction and drying of 6-gingerol from ginger

Article information

Article type
Paper
Submitted
19 Dec 2023
Accepted
24 Mar 2024
First published
08 Apr 2024
This article is Open Access
Creative Commons BY-NC license

Sustainable Food Technol., 2024,2, 760-768

Evaluation of high-pressure homogenization as a pretreatment for the extraction and drying of 6-gingerol from ginger

G. A. Dilukshi Vichakshana, S. C. Foo and W. S. Choo, Sustainable Food Technol., 2024, 2, 760 DOI: 10.1039/D3FB00245D

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