Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products

ABSTRACT

Ginger (Zingiber officinale) is a plant used in traditional medicine against different diseases because of its various properties (antimicrobial, antioxidant, anti-inflammatory, anticoagulant, etc.). Ginger is “generally recognized as safe” by the Food and Drug Administration. Numerous studies have been carried out to characterize and isolate its main bioactive compounds to elucidate the mechanisms of its antimicrobial activity against pathogenic and spoilage microorganisms in foods. Results indicate that ginger contains monoterpenoids, sesquiterpenoids, phenolic compounds, and its derivatives, aldehydes, ketones, alcohols, esters, which provide a broad antimicrobial spectrum against different microorganisms and make it an interesting alternative to synthetic antimicrobials. However, its application in foods has been scarcely explored and represents an opportunity area for further research. This review provides an updated overview of the main bioactive compounds of ginger, its potential application, and toxicity as an antimicrobial in food products.

KEYWORDS:

• Ginger
• natural antimicrobial
• bioactive compounds
• toxicity
• food application

Acknowledgments

Author Silvia del Carmen Beristain Bauza would like to thank to Secretaría de Educación Pública (SEP) for her fellowship grant (511-6/17-10082) and the Benemérita Universidad Autónoma de Puebla for the support provided during her posdoctoral studies.

Conflict of interest statement

The authors declare that there are no conflicts of interest.