Poster Physicochemical Characterization of Ginger(Zingiber Officinale Rosc.) Extracts Depending on High-Pressure and Enzyme Processing Parameter

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AeJin Choi
Dong Geon Nam
Mina Kim
Youngmin Choi
Sang Hoon Lee
SooMuk Cho


Ginger(Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is alsoan important traditional Korea medicine. Ginger also possesses numerous significant pharmacological properties such asimmunomodulatory, anti-inflammatory, anti-microbial, anticarcinogenic, analgesic, anti-hyperglycemic, anti-apoptotic, andantioxidant activities. The objectives of this study were to characterize physicochemical properties of ginger depending onthe high-pressure and enzyme processing (HPEN) condition such as reaction time (1, 2, 3 hr), pressure (50, 70, 100 MPa)and cell wall degradation enzyme (1% w/v of substrate, hemicellulase, cellulase, pectinase, glucosidase etc.) and to investigatethe optimum condition of extract processing to increase solubilization efficiency of 6-gingerol and polysaccharides. Theoptimum condition of high-pressure and enzyme processing was selected with Pectinex SP-L (Pec) enzymes for 2 hour at 50and 100MPa. Water soluble index, total polyphenol and total flavonoid of HPEN treated with Pec were 70.67%, 2.55% and0.73%, respectively; it was significantly higher above 1.1 times than those of EN (only enzyme processing, 58.56%, 2.37%,0.68%). However, the 6-gingerols contents of HPEN and EN were 1.15~1.18% and 1.22~1.23%, respectively; it was increasedabove 2.5 times compared to CON (reflux extract, 0.45%) and showed a significantly difference (p<0.001). Consequently, thehigh-pressure and enzymatic approach described in this study would be beneficial to food industries for developing product ofvarious ginger application.

Biography:Ae-Jin Choi has her expertise in evaluation and passion in developing functional ingrdients using food processing technology.Her new food processing technology such as high hydrostatic pressure, enzymatic processing creates new approch methodsfor improving extract efficiency. She has deveolped this processing after years of experience in research and evaluation both inindustry and research institutions. This processing is also applied to Angelica gigas Nakai and Artemisia argyi, it was confirmedthat the extraction yield of index components was increased. This approach could be a good technology for functional foodindustry to save their production costs.


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