Work

Effects of Different Drying Methods on the Active Ingredients of Ginger Powder

Year: 2026

Type: article

Abstract: To evaluate the active ingredients of ginger powder processed by two-stage drying (120 °C, 90 min + 80 °C, 150 min) versus conventional drying (80 °C, 360 min), three ginger varieties-Xiaolin Huangjiang, Rizhao Shengjiang, and Luoping Xiaohuangjiang-were systematically compared. Key physicochemical indices including moisture, ash, protein, crude fiber, volatile oil, and gingerols (6-, 8-, 10-gingerol, and 6-shogaol) were determined. The results revealed that 120-80 °C two-stage drying significantly enhanced gingerol accumulation from 7.12 mg/g at 80 °C constant drying to 11.87 mg/g at 120-80 °C two-stage drying and antioxidant capacity (DPPH, ABTS, FRAP) of Xiaolin Huangjiang powder, while 80 °C conventional constant drying better retained volatile oil with a content of 3.46% compared to 1.29% under staged drying. Systematic homogeneity and stability verification confirmed that the developed Xiaolin Huangjiang QC samples exhibited excellent uniformity and stability, with definite characteristic component values and quantified uncertainty. This work provides a reliable standard and technical support for standardized processing and high-value utilization of high-quality dried ginger products.

Source: Foods

DOI: 10.3390/foods15173144