Different delivery systems for improving the bioavailability of ginger bioactive compounds: a comprehensive review

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.