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Different Delivery Systems for Improving the Bioavailability of Ginger Bioactive Compounds: A Comprehensive Review Publisher



Jalalijivan M1 ; Nejatian M2, 3 ; Fathi M3 ; Rezaei A4 ; Mcclements DJ5 ; Jafari SM6, 7
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
  2. 2. Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
  3. 3. Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Department of Food Science, University of Massachusetts, Amherst, MA, United States
  6. 6. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
  7. 7. Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Source: Phytochemistry Reviews Published:2025


Abstract

Ginger has been used as a flavoring agent in foods due to its unique taste and aroma. It is also an herbal medicine because of its potential to mitigate neurodegenerative diseases, diabetes mellitus, cardiovascular diseases, obesity, chemotherapy-induced nausea, and respiratory disorders. However, the application of ginger bioactive compounds (GBCs) as nutraceutical ingredients in foods is often limited because of their poor solubility, stability, and bioavailability. These limitations can often be overcome using suitable encapsulation technologies. In this article, we begin by reviewing the molecular and physicochemical attributes of ginger, as well as the factors that limit its bioavailability. Then, different technologies for encapsulating GBCs have been described including lipid-based, surfactant-based, and biopolymeric carriers. In addition, different equipment available for fabricating carriers of GBCs, including spray drying, spray chilling, electrospinning, homogenization, and crystallization have also been overviewed. Finally, future directions in the encapsulation and delivery of GBCs in foods is discussed. © The Author(s), under exclusive licence to Springer Nature B.V. 2025.
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