Applications of nanoparticles containing ginger (Zingiber officinale) extract to improve the stability of encapsulated ginger

Marjan Nouri¹ Faramarz Khodaiyan²

1) Young Researchers and Elite Club, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2) Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran

Publication : International Congress of Science and Engineering - TOKYO UNIVERSITY - JAPAN(tuicet.com)
Abstract :
The position of the title in this section is 120 mm from the top of the page or upper edge. Plant ginger with antimicrobial and antioxidant properties is significant. In the present study, the aim is to increase these desirable properties and to apply it as a natural combination of chemical additives to enhance the properties of food products. For this purpose, overlapping of ginger extract in chitosan nanoparticles was used for ion emulsion- gelatin. According to the results of nanoparticles encapsulation efficiency, the chitosan containing ginger extract prepared with a ratio of chitosan to extract 1: 0.8 (w/w) and 0.5% salt concentration (w/v) was selected. Because these nanoparticles exhibited high encapsulation efficiency (23.1%), as well as particle size (734 nm) and zeta potential (29.2 mV), also the antimicrobial properties (inhibitory concentration reduction) and antioxidant (97%) significantly improved with the use of nanocapsules.
Keywords : Nanoparticles Ginger Phenolic compounds Anti-microbial propertie