Extraction, Microencapsulation And Storage Stablity Of Ginger Essential Oil

Ginger (Zinziber Officinale) is widely used as a flavoring agent in beverages and many food preparations. The medicinal history of ginger is extensive and has played an important role in Chinese, Indian, Africa and Japanese medicine. It has developed a reputation in the treatment of many gastrointestinal disorders and is often promoted as an effective herbal antiemetic. Ginger has long been believed to possess anti-inflammatory, cholesterol-lowering and anti-thrombotic properties. Today, ginger is also most popular in the U.S. for treating nausea and vomiting associated with motion sickness 1.The medical science of nausea is complexly interwoven with coexisting disease states. Safe practical choices in essential oil therapy can be extrapolated from evidenced- based clinical references, which may be integrated into the medical management of various conditions.Ginger essential oil, Zinziber Officinale, has many biological benefits, therefore its oxidative deterioration must be considered when ginger oil is prepared, stored and used as a dietary supplement. The present research was set with the aim of developing a ginger oil encapsulated using spray drying to facilitate its use as an ingredient in infusions, beverage, spice mixtures, medicine products.Chemical composition results showed that the Chinese ginger possesses higher amounts of protein (1.4%), fat (6.66%), and carbohydrate (77.4%) than Guinean ginger. Conversely, Guinean ginger is richer in moisture (11.65%) and ash (6.36%). The volatile compounds responsible for flavor of Guinean (west-Africa) and Chinese gingers have been extracted using steam distillation. Gas Chromatography Mass Spectrometry (GC-MS) was used to determine essential oil volatile components from Guinean and Chinese ginger. Results showed that more than 90 significant concentration differences among the Guinean and Chinese ginger and they were tentatively identified. These molecular differences accounted for 93.57% and 89.55% of the total relative content for Guinean and Chinese ginger oil, respectively. Zinziberene (29.58% and 31.1%) was the most abundant compound identified for Guinean and Chinese ginger. The steam distillation process also resulted in an increased concentration of terpene hydrocarbons and monoterpenes alcohols.Steam distillation method was used in the extraction of the essential oil from fresh ginger. Spray drying technology was utilized to carry out microencapsulation of the volatile ginger oil using maldodextrin and whey protein isolate as the wall material. Orthogonal experiment design was used to evaluate the influence of the capsule wall materials on the oil retention (R) and microencapsulation efficiency (MEE) of the ginger oil by spray drying process. The optimum conditions for the higher MEE and R were found to be as follows: whey protein isolate to maldodextrin of 1:1, core material to wall of 1:4, and solids content of 25%. The spray drying conditions were Homogenizer Pressure of 30MPa, inlet air temperature of 120°C, and outlet air temperature of 60°C. MEE and R were 93.60% and 93.30% respectively. The outer structure of spray-dried microcapsules was studied by scanning electron microscopy. The volatile profiles of 16 major selected volatile compounds in extracted oil were compared before and after microencapsulation using gas chromatography-mass spectrometry.The extent of oxidation in a sample of oil can be expressed in terms of peroxide value. The effect of wall compositions on the surface oil was studied using the washing method and the peroxides produced by oxidation of the oil were measured based on the ability to liberate iodine from potassium iodide. Peroxide value was determined by measuring iodine released from potassium iodide. Microcapsules were stored at 35°C at different water activities (aw). Oxidation was monitored by measuring the peroxide values. The changes in the amount of encapsulated oil were determined by Clevenger hydro-distillation. Microcapsules stored at aw in the range of 0.58 had an optimum stability against oxidation for at least 35 days. Therefore, MD/WPI is considered an effective microencapsulating agent.Isolate soy protein drink (ISPD) using ginger oil and oleoresin were made and the functional properties and sensory evaluation were studied. Comparatively the bulk density, Dispersibility and water absorption capacity increased in the ISPD drink whereas the solubility increased in powder drink from commercially grade soy milk powder (CSMD). The increased in color parameters L*,'a'and'b'increased in ISPD and decreased in CSMD. To improve the isolate soy protein powder drink flavor and taste, the powder drinks were formulated through the addition of ginger oil and oleoresin at different concentrations, salt and sucrose. Sensory properties were then evaluated using by a 15 member panel to determine the most preferred sample C powder drink with ginger flavor was then agreed upon to be the best-tasting.