Search Results (44)

Ginger powder (GP) has antioxidant properties and can be a suitable alternative to antibiotics in laying hen diets; however, research on its effects remains limited. Therefore, our study aimed to evaluate the impact of dietary GP supplementation on production performance during the pre-peak production stage. A total of 270 hens, 18 weeks old and averaging 1.83 ± 0.03 kg, were divided into three groups: control (CN, basal diet), CN + 5 g/kg GP (T1), and CN + 10 g/kg GP (T2), with six replicates of 15 hens each, in a 10-week feeding trial. Dietary GP had no significant effect on feed intake (p > 0.05), but it dose-dependently improved laying rate, egg mass, and feed conversion ratio (p < 0.05). Egg quality parameters, including albumen height, Haugh unit, eggshell thickness, and strength, were also linearly improved with GP supplementation (p < 0.05). Dietary GP linearly enhanced the antioxidant status of hens (p < 0.01) and reduced malondialdehyde activity (p < 0.0001). Furthermore, 10 g/kg GP supplementation slightly improved gizzard index and liver morphology, and it linearly enhanced intestinal morphology (p < 0.01). These findings suggest that 10 g/kg GP supplementation can improve the productivity and health of laying hens. Full article

Background: South Asian Americans (SAA) are one of the fastest-growing immigrant groups in the U.S. and face significant health disparities, particularly regarding chronic diseases like diabetes, hypertension, and cardiovascular disease. Dietary patterns play a crucial role in these disparities, with acculturation to Western diets linked to poorer health outcomes. Despite this, the impact of food insecurity on dietary habits among SAAs remains underexplored. This study aims to examine the availability, cost, and quality of ethnic food items and how food insecurity influences dietary practices in Southern California’s SAA population. Methods: The study was conducted in San Bernardino County, California, with field data collection focused on five South Asian ethnicity-specific grocery stores and three Western grocery stores. We assessed the availability and cost of key ingredients for commonly prepared SAA dishes. Additionally, focus group interviews were held with South Asian immigrants to understand food insecurity challenges and dietary adaptations. Results: The study found significant disparities in food availability and cost between SAA-ethnic grocery stores and Western stores. SAA stores were less accessible and more widely dispersed, with an average distance of 10 miles between them. While ingredients like ginger paste and cumin powder were available in both types of stores, items such as ghee, fenugreek seeds, and black gram were harder to find in Western stores. Focus group participants noted that ethnic foods, especially vegetarian ingredients, were more expensive than Western alternatives, leading many to substitute traditional meals with cheaper, less nutritious options. Participants also raised concerns about the poor quality of items in ethnic stores, such as expired produce, which further limited their food choices. Conclusions: Food insecurity, driven by limited availability, high cost, and poor quality of ethnic foods, poses significant challenges to the SAA community’s diet and health. Addressing these barriers could improve food security and health outcomes among SAA immigrants. Full article

Ginger (Zingiber officinale Roscoe) has been widely recognized for its antioxidant properties, primarily attributed to its phenolic compounds such as gingerols and shogaols. However, limited data exist regarding how different pharmaceutical forms influence the bioaccessibility and antioxidant efficacy of these compounds. This study aimed to evaluate the antioxidant capacity and bioaccessibility of ginger in different pharmaceutical forms—capsules (20 mg, 40 mg, and 80 mg), a pure powdered extract, and a liquid formulation—standardized to ≥6% gingerols. The phenolic profile of each formulation was characterized using HPLC-DAD (High-Performance Liquid Chromatography with Diode Array Detection), followed by the evaluation of antioxidant capacity through DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ORAC (Oxygen Radical Absorbance Capacity) assays, and the assessment of bioaccessibility via an in vitro digestion model. The results demonstrated that antioxidant activity was positively correlated with extract concentration and was highest in the liquid formulation (426.0 ± 0.05 µmol Trolox equivalents (TE) and 11,336.7 ± 0.20 µmol TE in the DPPH and ORAC assays, respectively). The bioaccessibility of 6-gingerol and 6-shogaol significantly increased in the liquid form, reaching 23.44% and 11.31%, respectively, compared to ≤4% in the pure extract. These findings highlight the influence of the formulation matrix on compound release and support the use of liquid preparations to enhance the functional efficacy of ginger-derived nutraceuticals. This standardized comparative approach, using formulations derived from the same extract, offers new insights into how the delivery matrix influences the functional performance of ginger compounds, providing guidance for the development of more effective nutraceutical strategies. Full article

Background/Objectives: Spray drying is a technique widely employed in the food and nutraceutical industries to convert liquid extracts into stable powders, preserving their functional properties. Ginger (Zingiber officinale) is rich in bioactive compounds such as gingerols, shogaols, and zingerone, which contribute to its health benefits. This study aimed to investigate the impact of spray drying on the chemical profile of ginger, particularly focusing on the transformation of gingerols into shogaols and related compounds. Methods: Fresh ginger juice was spray-dried using various carrier agents, including Clear Gum (CO03), pea protein, and inulin. Mass spectra of the resulting powders were acquired using High-Resolution Flow Infusion Electrospray Ionisation Mass Spectrometry (HR-FIE-MS) to obtain fingerprint data. Key bioactive compounds were tentatively identified to Level 2, and their relative intensities were assessed to evaluate the effects of different carriers on the chemical composition of the ginger powders. Results: Spray drying with the commercial carrier CO03 resulted in an increase in shogaol analogues ([10]-, [8]-, and cis-[8]-shogaol), gingerenone B, and oxidation products such as 6-hydroxyshogaol, 6-dehydroshogaol, and zingerone. In contrast, natural carriers like pea protein and inulin led to lower relative intensities of these bioactives, suggesting limited capacity for promoting thermal transformations. Spray drying without a carrier produced a shogaol-dominant profile but resulted in powders with poor handling properties, such as stickiness and agglomeration. Antioxidant and total polyphenol assays showed that spray drying reduced antioxidant capacity, while total polyphenol content was more preserved; natural carriers such as inulin better maintained bioactivity compared to modified starch or pea protein. Conclusions: Among the five formulations evaluated—ginger juice with no carrier, with CO03 (two dilutions), pea protein, or inulin—CO03-based samples showed the greatest chemical transformation, while inulin and pea protein better preserved antioxidant capacity but induced fewer metabolite changes. Thus, choice of carrier in the spray-drying process influences the chemical profile and functional characteristics of resultant ginger powders. While CO03 effectively enhances the formation of bioactive shogaols and related compounds, its ultra-processed nature may not align with clean-label product trends. Natural carriers, although more label-friendly, may not create the desired chemical transformations. Therefore, optimising carrier selection is important to balance bioactivity, product stability, and consumer acceptability in the development of ginger-based functional products. Full article

Dietary supplements are commonly employed to provide additional nutritional support for athletes. In taekwondo, there is a need for evidence-based analyses to evaluate the effects of dietary supplements on training outcomes, competitive performance, and injury recovery. Taekwondo primarily relies on oxidative metabolism, yet decisive lower-limb attacks depend on non-oxidative pathways. A comprehensive literature search was conducted in PubMed, Scopus, and Web of Science databases in November 2024, utilizing keywords including ‘Dietary Supplements’, ‘Supplements’, ‘Food Supplementations’, and ‘Taekwondo’. Of the 203 articles identified, 26 met the inclusion criteria, collectively assessing the impact of 14 different dietary supplements. Among these studies, eight provided strong evidence that acute ingestion of 3–5 mg/kg of caffeine significantly enhanced athletes’ physical performance and psychological well-being. However, the ergogenic effects of the compound Fufang Ejiaojiang, creatine, sodium bicarbonate, beetroot, vitamins, and long beans require further investigation to validate their efficacy. Additionally, dietary supplements, such as amino acids, turmeric powder, ginger, spirulina, octacosanol, nucleotides, and yogurt, can reduce fatigue, supporting injury recovery, and boosting immune function, although current evidence remains insufficient. Future research should pay closer attention to reporting adverse reactions linked to dietary supplements. Doing so would provide coaches and athletes with more reliable safety information, supporting safer choices and reducing potential health risks. Full article

This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal of the aleurone layer during processing. The study investigated the effect of cassava flour and ginger powder addition on physicochemical properties (moisture content, water activity, firmness, crumb structure, density, volume, specific volume, and colour), antioxidant capacity (AC) using Ferric reducing antioxidant potential (FRAP), and total phenolic content (TPC) (by using the Folin Ciocalteu method) of bread. Seven bread samples were produced using the Chorleywood method (220 ± 1 °C at 25 min) using cassava flour (10 and 40%) only and with the combination of ginger powder (1 and 3%). The volume, specific volume, and firmness of the bread with 10% cassava flour and ginger powder were similar to the control (100% wheat flour). Breads containing 40% cassava flour had reduced volume and specific volume and increased firmness and density. The TPC and AC increased significantly (p < 0.05) with ginger powder addition. The study showed that 10% cassava flour and 3% ginger powder could be added to bread formulations to improve their phenolic content and antioxidant capacity without significantly affecting their quality. Full article

Background: Three aconitine poisoning events occurred in two Canadian provinces in 2022: one in British Columbia (BC) and two in Ontario (ON). Aconitine is a potent alkaloid found in several species of the plant Aconitum, containing cardiotoxins and neurotoxins. It is used in traditional Chinese medicine (TCM) for pain management, and in powdered form, Aconitum is similar in appearance to sand ginger (Kaempferia galanga), which can lead to poisonings from misidentification and mislabeling. Methods: Aconitine poisoning is rare in Canada; here, we compare communications, collaborations, laboratory testing options and actions during investigations. Results: Fourteen cases occurred from the consumption of sand ginger: in BC (n = 2), purchased at an Asian health food store; in ON (n = 11), Kaempferia galanga powder (KGP) spices were used to prepare meals at a restaurant, and in one ON case, KGP was purchased. Traceback found product imported from China contained aconitine levels ranging from 1304 to 5500 ppm. Later investigations revealed mislabeling of Aconitum as KGP from the same imported lot (January 2020). Plant DNA testing found no KGP in any spice packets, including lots not linked to illness, suggestive of adulteration. Conclusion: Method development for aconitine in BC led to an improved response time for testing in ON. BC and ON updated outbreak response protocols and communications. Full article

A feeding trial was conducted for 120 days in a pilot field condition to evaluate ginger powder (GP; Zingiber officinale) as a feed supplement for Labeo rohita to improve immunity, blood metabolic profile, and resistance to Aeromonas hydrophila bacterial infection. The study was conducted following a complete randomized design in outdoor cemented tanks (20 m²) with a stocking density of 30 fish (average weight: 20.5 g) per tank. L. rohita fingerlings were divided into five groups and fed a diet with no GP supplementation (control diet; C) or a diet supplemented with 5 g (GP5), 10 g (GP10), 15 g (GP15), or 20 g (GP20) of GP per kg of the control diet. The results showed that fish well-being, determined by measuring the condition factor, remained higher than 1.0 for all the experimental groups. The condition factors of all the groups were not significantly different between the groups, suggesting GP had no negative impact on overall fish health. Immune responses significantly improved in the groups fed with diets supplemented with GP at doses of 10 to 15 g per kg of their diet, as seen in respiratory burst activity, total immunoglobulins, and lysozyme activity at 60 and 120 days. Blood metabolic variables, particularly the albumin level, tended to show some level of improvement in the GP15-fed group. However, the effect was not significant. Total protein and globulin levels and the albumin/globulin ratio were not significantly affected by dietary GP. Importantly, fish fed the GP15 diet showed the highest resistance to the A. hydrophila challenge. In conclusion, ginger powder holds promise as a health-promoting nutraceutical for farmed L. rohita, contributing to their sustainable farming. Full article

Objective: The objective of this study was to evaluate the efficacy of a very-low-absorbable geraniol formulation, administered as a food supplement, in patients with irritable bowel syndrome (IBS) in a real-world setting in Italy. Methods: This open-label study was conducted in Italy on patients diagnosed with IBS and treated for 4 weeks with 240 mg/day of Palmarosa essential oil, absorbed on 960 mg of ginger root powder to obtain a very-low-absorbable geraniol formulation. Baseline characteristics, including demographic and symptoms were recorded using the IBS Severity Scoring System (IBS-SSS). After 28 ± 7 days, the patients were asked to complete the IBS-SSS questionnaire again. The primary objective was to confirm the effects of a very-low-absorbable geraniol formulation on self-reported symptoms of IBS and the quality of life of affected individuals. The secondary objective was to confirm the effect of the treatment on the different IBS subtypes. Results: A total of 1585 patients were included in the study, with a mean age of 44.8 years and 56.4% women. Following the 4-week supplementation period, significant decreases were observed in the patients’ IBS-SSS (−67.9%) and all the primary IBS symptoms, such as abdominal distention (−82.3%), unsatisfaction with bowel habits (−46.2%), and interference with quality of life (QoL) (−64.9%) (all p < 0.01). The patients’ stool type improved significantly. Treatment was effective in all IBS subtypes. Conclusions: Treatment with very-low-adsorbable geraniol food supplement was associated with improvements in symptoms and bowel habits in all IBS subtypes in a real-world setting in Italy. These findings support the use of geraniol as an effective option for patients with IBS regardless of the disease subtype. Full article

In recent decades, there has been an increasing consumer demand for the so-called superfoods, accompanied by a growing scientific interest. In our work, sixteen commercial nutraceuticals of different product categories, including powders of cereal grasses, vegetables, fruits, microalgae, an aquatic plant, and herbs, were analyzed to compare their nutritional properties and volatile profile. Some samples, especially spirulina, chlorella, and duckweed powders, were rich in protein; however, their amino acid composition was imbalanced. Spinach, duckweed, and moringa powders exhibited very high ash contents, while sea buckthorn powder was a relatively rich source of lipids. Acerola powder had the highest total phenolic content by far and showed exceptional antioxidant and antibacterial properties in in vitro analyses as well. Aronia and rosehip powders also had high antioxidant potential, while moringa powder exhibited remarkable antibacterial activity. The headspace volatiles of the samples showed significant variations. Terpenes were the major volatiles in herbs, especially in turmeric and ginger powders. High levels of acids were detected in fruit powders. Some compounds were only characteristic of certain products, for example, dimethyl sulfide in beetroot powder, trans-3-penten-2-one in aronia powder, hexadecane in spirulina powder, and turmerones in turmeric powder. These volatiles can be considered botanical markers, which potentially help detect the adulteration of specific nutraceuticals. Overall, this study presents the nutritional and aromatic diversity among various “superfood” powders, highlights their potential application as ingredients in functional foods, and emphasizes the need for regulatory standards to ensure product safety, quality, and consistency in the growing nutraceutical market. Full article

Chloroisobromine cyanuric acid is a highly effective broad-spectrum systemic fungicide for disease control in agricultural crops. In this study, the degradation, residue levels, and potential dietary risks associated with the chloroisobromine cyanuric acid residues in two widely consumed crops, pepper and ginger, were evaluated through supervised field experiments conducted at 12 sites for pepper and 4 sites for ginger in China in 2021. A QuEChERS-LC-MS/MS method was established for quantifying cyanuric acid (CYA) in both crops. The method achieved a limit of quantification (LOQ) of 0.02 mg kg⁻¹ for ginger and 0.05 mg kg⁻¹ for pepper, with recovery rates ranging from 91% to 96% for ginger and 84% to 89% for pepper and the relative standard deviation of 2.9% to 11.2% for ginger and 2.8%~12.9% for pepper, respectively. The results indicated that CYA had half-lives ranging from 3.1 to 8.2 days in pepper, and the terminal CYA residues at harvest were all lower than 5 mg kg⁻¹, the maximum residue limit established in China. Furthermore, the chronic dietary risk exposure to chloroisobromine cyanuric acid in ginger and pepper, harvested at a pre-harvest interval of three days and at the normal harvesting time after the application of 50% chloroisobromine cyanuric acid soluble powder (SP), was 37.96%, which was much lower than 100%, indicating no significant health risks to the Chinese population. This study provides basic data for establishing the MRLs and serving as a reference for developing the analytical method applicable to CYA residues in different plant matrices. Full article

Food waste and by-products are intricately linked to sustainable food production, as reducing waste can play a significant role in achieving a more sustainable and efficient food system. Sustainable utilization and recovery of by-products can significantly contribute by creating strategies that can lead to cost savings and increased efficiency across the food supply chain. Worldwide, more than 40% of whey from cheese production is discarded, resulting in the loss of valuable nutrients and potentially polluting the environment. Effective use of whey reduces environmental impact and enhances manufacturing sustainability. Thus, a circular approach to food waste management in the dairy industry supports sustainability goals and creates opportunities for innovation. Whey contains most of the soluble components of milk, including a large number of serum proteins and all the essential amino acids, making it suitable for producing beverages with high nutritional value. This study aims to produce whey-based beverages with different additions to obtain dairy products with high nutritional value. Three different ingredients, sea buckthorn, ginger, and cinnamon, were chosen for their numerous health benefits to the consumer. Six samples were prepared utilizing both unmodified and deproteinized whey in a 75% proportion, with the addition of 25% sea buckthorn juice, 0.75% ginger juice, and 0.2% cinnamon powder. The resultant samples were packaged in 200 mL bottles and maintained at a controlled temperature of 6 °C to ensure optimal preservation. Given the paramount importance of consumer acceptability in novel beverage development, a comprehensive evaluation was conducted to assess the sensory properties of the formulated beverages. In addition, physico-chemical properties and their evolution over 14 days of storage were examined. The sample containing whey, sea buckthorn juice, ginger juice, and cinnamon powder received the highest marks from the tasters. The values of the physico-chemical parameters varied depending on the type of whey used and the storage period. Thus, a pH of approximately 5 and an acidity between 30 and 80 °T were recorded. The average lactose content was 4%, the average protein content was 2.5%, and the total soluble solids content was 11.5 °Brix. The beverages developed in this study represent viable alternatives for diversifying food production through sustainable, environmentally friendly technological variants. By applying circular economy principles, these products contribute to reducing food waste in the dairy industry. Full article

The study aimed to evaluate the effect of storage temperature on quality changes in freeze-dried carrot–orange–ginger (COG) snacks obtained with 2% of apple (AP) or blackcurrant (BP) pomace powder or 1.5% of pectin (LMP). The material was stored at 4, 25 and 40 °C for 1, 3, 6 and 12 months in pouches impermeable to vapour, oxygen and light. Water content and activity, texture, colour, total polyphenol content and antioxidant activity were examined to evaluate the products’ quality. During storage, water content and activity fluctuations were noted, but no critical values were exceeded. Texture properties remained stable in snacks with pomace powders compared to those with pectin, the hardness of which significantly decreased when stored at ambient and elevated temperatures. However, the product with pectin was found to change colour the least over time. The results obtained for chemical properties were not clear, but they strongly indicated the occurrence of the transformation of some chemical compounds. Overall, a lowered temperature helped to maintain the quality of the freeze-dried snacks for the longest time. The presented research contributes to the general knowledge of the behaviour of innovative products with the addition of nonconventional but sustainable compounds, revealing the potential for quality and stability improvements. Full article

Non-communicable diseases (NCDs) place a significant burden on global health and the healthcare systems which support it. Metabolic syndrome is a major risk factor for a large number of NCDs; however, treatments remain limited. Previous research has shown the protective benefits of edible dietary spices on key components of metabolic syndrome. Therefore we performed a 12-week double-blind, placebo-controlled, randomized, clinical trial to evaluate the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum), and black seed (Nigella sativa) consumption on blood glucose, lipid profiles, and body composition in 120 participants with, or at risk of, metabolic syndrome. Each participant consumed 3 g/day of powder (spice or placebo). Data related to different parameters were collected from participants at the baseline, midpoint, and endpoint of the intervention. Over the 12-week interventions, there was an improvement in a number of biochemical indices of metabolic syndrome, including fasting blood glucose, HbA1c, LCL, and total cholesterol associated with supplementation with the spices when compared to a placebo. This study provides evidence to support the adjunct use of supplementation for those at risk of metabolic syndrome and its sequelae. Full article

Analysis of the scented components of the art installation House of Hope by Montien Boonma, including eight bags of unlabeled or poorly labeled powder and five strands of aromatic beads, was completed to facilitate its display at the Museum of Modern Art (MoMA). Though an olfactory experience is central to the piece, limited information was available concerning the origin of the object’s scent. Identification of the aromas from the powders and beads, some of which were nearly 30 years old, was accomplished through visual assessment, attenuated total reflectance–Fourier-transform infrared spectroscopy (ATR-FTIR), and static headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GCMS) and confirmed using controls. Challenges included spices that had lost some of their potency or become cross-contaminated. The contents of five of the eight bags of powder were successfully identified as black pepper (two bags), clove, turmeric, and white sandalwood (Santalum album). All beads contained nutmeg, peppermint, ginger, and turmeric, while licorice root, thyme, cardamom, and clove were noted in some. The beads were bound using pine honey, a unique type of honey produced by bees that feed on aphid excretions. Identifying the scented components informs current and future installations so that the artist’s original intent is more closely approximated. Full article