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KMID : 1134820230520060605
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 6 p.605 ~ p.615
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Preparation of Nanoemulsions and Pilot-Scale Extraction of Functional Components from Ginger
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Kim Ji-Yeong
Kim Mi-Jin
Nam Dong-Geon
Choe Jeong-Sook
Choi Ae-Jin
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Abstract
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The purpose of this study was to optimal conditions for the pilot-scale extraction of ginger (Zingiber officinale) and optimum nanoemulsion formation conditions with respect to contents of the functional components (gingerols and shogaols) of ginger. The yields of 70% ethanol extracts and hexane fractions (GHFs) obtained by pilot-scale extraction of ginger (60 kg) were 19.40 and 1.36 kg, respectively, and the total gingerols and shogaols contents of GHF was 874.19 g. An optimal nanoemulsion was obtained when GHF, Tween 20 (T20), water, and propylene glycol (PG), a cosurfactant were added. When ultrasonication was used, the optimal mixing ratio was GHF : T20 : PG : water＝1:1:0.5:1, and the particle size was 167.83 nm, and using an optimal mixing ratio (GHF : T20 : PG : water＝1:2:0.5:1) and a self-assembly method, the particle size obtained was 214.97 nm. When nanoemulsions were prepared using a microfluidizer (mimicking mass production), a particle size of 167.13 nm was achieved at 20,000 psi. Furthermore, a double-layer nanoemulsion prepared using chitosan and alginsan remained stable for 8 weeks. The results of this study are useful to functional food industries seeking to develop ginger-derived products.
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KEYWORD
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ginger (Zingiber officinale), gingerol, shogaol, nanoemulsion, pilot-scale extraction
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