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Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment

이영민|김정수|김지윤|박상혁|김민현|최지영|정새울|문광덕
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.10|Food Science and Preservation|제28권 제6호|pp. 716-726

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키워드

antioxidant capacitiesginger slicehydrothermal treatment6-shogaoloptimal pretreatment condition
주제분류식품과학

초록

This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100℃ for 1 h) for varying durations (1-5 h at 80℃) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occur ed at temperatures > 80℃. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80℃ for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80℃ for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80℃ for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.

Abstract

This study was conducted to determine the optimal hydrothermal pretreatment conditions for manufacturing processed ginger products. Ginger slices heated at different temperatures (60-100℃ for 1 h) for varying durations (1-5 h at 80℃) were compared in terms of their physiochemical properties, antioxidant activities, and functional compound contents. The pH and soluble solid content decreased with increasing hydrothermal treatment temperature. Browning occur ed at temperatures > 80℃. The 2,2-diphenyl-1-picrahydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging were highest after heating at 80℃ for 1 h, and the total phenolic compound content showed a similar trend. As the hydrothermal treatment temperature and duration increased, the 6-gingerol content decreased and the 6-shogaol content generally increased. Based on sensory testing of ginger jeonggwa (with sugar syrup) prepared using hot water-treated ginger slices, the optimal hot water treatments were conducted at 70 and 80℃ for 1 h, with no significant difference between these temperatures in terms of smell, taste, and texture. Therefore, hydrothermal treatment of ginger at 70-80℃ for 1 h was a suitable to improve the functionality and antioxidant ability while maintaining the sensory quality. Therefore, this may be used in the production of processed ginger.

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