Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds
Loleny Tavares, Slim Smaoui, Cristian Mauricio Barreto Pinilla, Hajer Ben Hlima, Hélio L. Barros
Abstract
and light. In this sense, this current review covers a wide range of topics, starting from the chemical profile and biological properties of ginger bioactive compounds (GBCs), their clinical effectiveness for the treatment of diseases and the application of different encapsulation methods (molecular inclusion, spray drying, complex coacervation, ionic strength and nanoemulsions) to protect and improve their application in food products. This work summarizes the fundamental principles of, recent progress in and effectiveness of different methods regarding the physicochemical, structural and functional properties of encapsulated GBCs. The potential use of encapsulated GBCs as a promising active ingredient to be applied in different food products is discussed in detail.