|
KMID : 1024420220260020112
|
|
Food Engineering Progress
2022 Volume.26 No. 2 p.112 ~ p.118
|
|
|
Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment
|
|
Kim Mi-Jin
Nam Dong-Geon
Choe Jeong-Sook
Choi Ae-Jin
|
|
|
Abstract
|
|
|
|
The objectives of this study are to increase the contents of functional compounds and antioxidant activity obtained from ginger (Zingiber officinale Roscoe) extracts using fermentation and enzyme. The optimal conditions (1%, Aspergillus luchuensis) for extraction methods were determined through fermentation treatment of ginger (concentrations of 0.5 and 1%; Aspergillus oryzae and Aspergillus luchuensis). The quality characteristics of the ginger extract for each treatment method (HW, hot water treated; EZ, enzyme; AL, fermentation; ALEZ, fermentation and enzyme) were observed using the optimal conditions. The water-soluble index (WSI) and total sugar content of the ALEZ increased by 2.6 times and 6.5 times, respectively, compared with that of the HW. However, the sum of gingerol and shogaol contents of ALEZ were 73.9% in ratio compared with lower than that of the HW. Antioxidant contents were generally higher in ALEZ, similar to the WSI trend. Therefore, ALEZ was more effective in enhancing antioxidant activity than EZ and AL. The fermentation and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional products and materials.
|
|
|
KEYWORD
|
|
|
fermentation, enzyme, Zingiber officinale Roscoe, antioxidant activity, functional components
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|