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Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations

Author:
Osae, Richard, Zhou, Cunshan, Alolga, Raphael N., Xu, Baoguo, Tchabo, William, Bonah, Ernest, Alenyorege, Evans Adingba, Ma, Haile
Source:
Journal of food science 2019 v.84 no.10 pp. 2847-2858
ISSN:
0022-1147
Subject:
2,2-diphenyl-1-picrylhydrazyl, Weibull statistics, Zingiber officinale, antioxidant activity, beverages, cosmetics, drying, firmness, flavonoids, food industry, ginger, osmotic treatment, raw materials, rehydration, relative humidity, storage time, texture, ultrasonics, water content, weight loss, China
Abstract:
This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R² > 0.99). PRACTICAL APPLICATION: Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.
Agid:
6724669