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Review | Publishing Language: Chinese | Open Access

Research Progress on the Composition, Biological Activity and Application in Food Packaging of Ginger Extract

Ruiqing HAO1,2 , Chengcheng ZHANG2, Haiyue NIU2, Xiaoting XIN2, Daqun LIU2 ( ), Jianming ZHANG2 ( )
College of Life Sciences, China Jiliang University, Hangzhou 310000, China
Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310000, China
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Abstract

As a common plant that is widely used for both medicinal and culinary purposes, ginger is rich in polysaccharides, terpenes, phenols and other active substances, imparting it with antioxidant, anti-inflammatory, antibacterial, anticancer, neuroprotective and antidiabetic properties. In this paper, we review the current understanding on the composition and biological activities of ginger extract, discusses the application of ginger in food packaging, and propose future directions for ginger extract research, hoping to arouse people’s attention on ginger and its further application so as to promote the comprehensive utilization of ginger resources.

Keywords

gingerextractbiological activityfood packagingapplication
CLC number: TS255; TS206.1 Document code: A Article ID: 1002-6630(2024)14-0341-11

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Food Science
Volume 45 Issue 14,
July 2024
Pages 341-351
DOI: 10.7506/spkx1002-6630-20230922-211

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HAO R, ZHANG C, NIU H, et al. Research Progress on the Composition, Biological Activity and Application in Food Packaging of Ginger Extract. Food Science, 2024, 45(14): 341-351. https://doi.org/10.7506/spkx1002-6630-20230922-211

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Received: 22 September 2023
Published: 25 July 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).