Exploring the potential of ginger (Zingiber officinale) in food industry

Abstract

Ginger (Zingiber officinale) is a widely utilized spice with a rich history in culinary and medicinal applications across diverse cultures. In this review, ginger is considered not only as a spice but also as a food ingredient, since in food science the term ingredient refers to any component—used in large or small amounts—that contributes flavor, aroma, preservation, or health-promoting functions in food formulations. Ginger exhibits excellent potential to be developed as a food ingredient, due to its rich nutritional composition and bioactive compounds, contributing to increasing public interest in various ginger products. To enhance ginger’s potential as food ingredients, modern processing technologies, such as drying, fermentation, and nanotechnology have been developed to improve product quality and functionality. Furthermore, its rich bioactive profile suggests that ginger can be effectively utilized to create functional food products with health benefits. Future studies should focus on innovative processing and formulation strategies to to produce highly acceptable and functional ginger products.