Study on the Efficient Extraction of Gingerol from Ginger Residue and Its Encapsulation Stabilization
FAN Qi
ZHANG Bohua
ZHANG Ming
WANG Chongdui
WANG Li
WANG Bin
MENG Xiaofeng
PAN Jianhe
MA Chao
Abstract：In order to improve the comprehensive utilization of ginger by-products,ginger residue after juicing was used as the raw material to study the optimal process for gingerol using water bath oscillation method by single-factor experiment and orthogonal experimental design.The results showed that the highest yield of gingerol(4.63％)was achieved when the material-to-liquid ratio was 1∶50,the extraction temperature was 80 ℃,and the extraction time was 100 minutes.To overcome the instability and poor water solubility of gingerol,whey protein isolate was used as the emulsifier and medium-chain triglycerides as the oil phase to prepare a gingerol-whey protein nanoemulsion.The encapsulation efficiency of gingerol reached up to 94％,and the prepared emulsion exhibited good centrifugation stability and particle size distribution.Additionally,it successfully masked the pungent odor of gingerol,offering a pleasant taste for consumption.
Keywords：Ginger residuegingerolnanoemulsionencapsulationsensory evaluation
Publication Date：2025-07-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 14-19 )