Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds
DOI:
https://doi.org/10.48048/tis.2023.6805Keywords:
Antioxidant, Droplet microstructure, Gingerol, Nanoemulsion, Oleoresin, Total phenolic content, UltrasonicationAbstract
Nanotechnology has developed in various industrial fields. This encourages innovation in the use of additives such as antioxidants, dyes, flavors, and other active ingredients that can be modified in the form of nanoemulsions. Red ginger contains oleoresin, which has thick properties to form a paste. These properties make oleoresin difficult to mix with food, disperse, hydrophobic and susceptible to the effects of heat and light. One solution to overcome this problem is to convert oleoresin into a nanoemulsion so that it has high solubility, is stable, good bioavailability, and improves sensory properties. One technique for making nanoemulsions is ultrasonication. The high-intensity ultrasonication effect can cause the movement of the oil phase into the liquid phase in the form of droplets, thereby increasing the pressure in the liquid and resulting in the breakdown of the oil droplets into smaller sizes. The purpose of this research was to determine the effect of ultrasonication on some chemical properties of the red ginger oleoresin nanoemulsion bioactive compounds, which includes antioxidant activity, total phenol, gingerol content, and droplet microstructure. The study used a completely randomized design with four treatments based on sonication time. Data from the test results were analyzed using analysis of variance (ANOVA) and Tukey's advanced test. Based on the results of the analysis, it was found that ultrasonication had effect on the red ginger oleoresin nanoemulsion biactive compounds. The best treatment is 90 min of sonication. The antioxidant activity (IC50) was 11.45±3.48 ppm, the total phenolic content was 3342.74±283.00 mg GAE/g, and the gingerol content was 0.33 %. The nanoemulsion droplet microstructure complies with the standard; that is, the particles are in the form of small spheres, like balls, and there are no visible holes or cracks on the surface of the particles.
HIGHLIGHTS
- Red ginger contains higher oleoresin than other types of ginger
- Oleoresin is in the form of a viscous paste, so it is hydrophobic
- Application of nanoemulsion to oleoresin can increase solubility and bioavailability
- One of the methods for making nanoemulsions is using ultrasonication
- The novelty in this research is the manufacture of red ginger oleoresin nanoemulsion using the ultrasonication method to increase the content of bioactive compounds such as antioxidant activity, total phenolic content, and gingerol
GRAPHICAL ABSTRACT
Downloads
Metrics
References
S Malik, K Muhammad and Y Waheed. Nanotechnology: A revolution in modern industry. Molecules 2023; 28, 661.
NAN Azmi, AAM Elgharbawy, SR Motlagh, N Samsudin and HM Salleh. Nanoemulsions: Factory for food, pharmaceutical and cosmetics. Processes 2019; 7, 671.
TJ Ashaolu. Nanoemulsions for health, food, and cosmetics: A review. Environ. Chem. Lett. 2021; 19, 3381-95.
A Chaudhary, Shivalika, B Tomar and KK Verma. Role of nanoemulsion as drugs delivery systems in opthalmology: A Comprehensive review. Res. J. Pharm. Tech. 2022; 15, 3285-94.
M Firoozi, S Rezapour-Jahani, Z Shahvegharasl and N Anarjan. Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation. J. Food Process Eng. 2020; 43, e13434.
S Asadinezhad, F Khodaiyan, M Salami, H Hosseini and B Ghanbarzadeh. Effect of different parameters on orange oil nanoemulsion particle size: Combination of low energy and high energy methods. J. Food Meas. Char. 2019; 13, 2501-9.
Y Mao, G Xie, L Liang, W Xia and Y Peng. Effects of ultrasonic treatment on the particle size, shape and ash content of fine coal. Physicochem. Probl. Miner. Process. 2019; 55, 679-88.
M Safaya and YC Rotliwala. Nanoemulsions: A review on low energy formulation methods, characterization, applications and optimization technique. Mater. Today Proc. 2020; 27, 454-9.
S Zhang, X Kou, H Zhao, KK Mak, MK Balijepalli and MR Pichika. Zingiber officinale var. rubrum: Red ginger’s medicinal uses. Molecules 2022; 27, 775.
T Rialita, B Nurhadi and RD Puteri. Characteristics of microcapsule of red ginger (Zingiber officinale var. rubrum) essential oil produced from different Arabic gum ratios on antimicrobial activity toward Escherichia coli and Staphylococcus aureus ratios on antimicrobial activity toward. Int. J. Food Prop. 2018; 21, 2500-8.
Jayanudin, M. Fahrurrozi, S. K. Wirawan, and Rochmadi. Preparation of chitosan microcapsules containing red ginger oleoresin using emulsion crosslinking method. J. Appl. Biomater. Funct. Mater. 2019; 17, 1-9.
A Shukla, SN Naik, VV Goud and C Das. Supercritical CO2 extraction and online fractionation of dry ginger for production of high-quality volatile oil and gingerols enriched oleoresin. Ind. Crops Prod. 2019; 130, 352-62.
A Redha, I Rusiardy and RP Widyastuti. Optimasi stabilitas dan kecerahan warna pada pembuatan nanoemulasi oleoresin jahe merah: Optimization of color stability and brightness in the manufacture of red ginger oleoresin nanoemulation. Agrofood Jurnal Pertanian dan Pangan 2021; 3, 9-14.
D Setyaningsih, D Kurniawan and N Muna. Encapsulation of ginger oleoresin with a combination of maltodextrin and skim milk powder as wall material. IOP Conf. Ser. Earth Environ. Sci. 2020; 472, 012016.
SP Larasati and N Jusnita. Nanoemulsion formulation of turmeric extract (Curcuma longa L.) as an antioxidant. J. Pharm. Sci. 2020; 3, 33-41.
N Pratiwi, CU Wirawati and DE Nirmagustina. Red Ginger oleoresin nanoemulsion characteristics by ultrasonication. J. Nat. Sci. Math. Res. 2022; 8, 59-65.
X Lu, J Chen, M Zheng, J Guo, J Qi, Y Chen, S Miao and B Zheng. Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents. Ultrason. Sonochem. 2019; 55, 135-48.
MZ Rizano, T Nugraha and V Narita. Comparison of red ginger dehydration process between oven and freeze drying. Liaison J. Eng. 2022; 2, 1-8.
DK Putri, Tukiran, Suyatno and FI Sabila. Antioxidant activity from the combination ethanol extract secang wood (Caesalpinia sappan L.) and red ginger rhizome (Zingiber officinale Roxb.). Adv. Eng. Res. 2021; 209, 143-7.
O Sarheed, D Shouqair, KVRNS Ramesh, T Khaleel, M Amin, J Boateng and M Drechsler. Formation of stable nanoemulsions by ultrasound-assisted two-step emulsification process for topical drug delivery: Effect of oil phase composition and surfactant concentration and loratadine as ripening inhibitor. Int. J. Pharm. 2020; 576, 118952.
T Liu, Z Gao, W Zhong, F Fu, G Li, J Guo and Y Shan. Preparation, characterization, and antioxidant activity of nanoemulsions incorporating lemon essential oil. Antioxidants 2022; 11, 650.
S Atun, R Arianingrum, L Cahyaningsih, FA Pratiwi, R Kusumaningrum and M Khairuddean. Formulation and characterization of quercitrin nanoemulsion isolated from Dendropthoe falcata and its antioxidant activity test. Rasayan J. Chem. 2020; 13, 1347-56.
J Nishad, A Dutta, S Saha, SG Rudra, E Varghese, RR Sharma, M Tomar, M Kumar and C Kaur. Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil. Food Chem. 2021; 334, 127561.
S Kirchert, M Schulz, M Oberle and GE Morlock. Development of a new particulate 4-μm adsorbent layer for ultrathin-layer chromatography (miniaturized chromatogram). J. Chromatogr. A 2018; 1587, 247-55.
SR Falsafi, H Rostamabadi, E Assadpour and SM Jafari. Morphology and microstructural analysis of bioactive-loaded micro/nanocarriers via microscopy techniques; CLSM/SEM/TEM/AFM. Adv. Colloid Interface Sci. 2020; 280, 102166.
J Kumar, N Kumar, N Sati and PK Hota. Antioxidant properties of ethenyl indole: DPPH assay and TDDFT studies. New J. Chem. 2020; 44, 8960-70.
LDD Nascimento, AABD Moraes, KSD Costa, JMP Galucio, PS Taube, CML Costa, JN Cruz, EH DA Andrade and LJGD Faria. Bioactive natural compounds and antioxidant activity of essential oils from spice plants: New findings and potential applications. Biomolecules 2020; 10, 988.
AR Prihadi, A Maimulyanti, B Mellisani and Nurhasanah. Antioxidant activity, tannin content and dietary fiber from coffee husk extract and potential for nutraceutical. Rasayan J. Chem. 2020; 13, 955-9.
A Sholikhati, L Farikhah and M Ridwanto. Antioxidant effect in red ginger (Zingiber officinale Var. rubrum) extract during the COVID-19 pandemic. In: Proceedings of the 8th International Conference on Public Health, Solo, Indonesia. 2021, p. 1157-62.
X Lin, XK Lu, KH Zhu, XY Jiang, JC Chen, PZ Yan and DS Zhao. Synchronous extraction, antioxidant activity evaluation, and composition analysis of carbohydrates and polyphenols present in artichoke bud. Molecules 2022; 27, 8962.
CP Suhendra, IWR Widarta and AAIS Wiadnyani. The effect of ethanol concentration on antioxidant activity of cogon grass rhizome (Imperata cylindrica (Linn.) Beuv.) extract using ultrasonic wave. Jurnal Ilmu dan Teknologi Pangan 2019; 8, 27-35.
R Koshani and SM Jafari. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv. Colloid Interface Sci. 2019; 270, 123-46.
S Rosalinda, HA Aulia, A Widyasanti and E Marwadi. Optimization of ultrasonication extraction conditions in vitamin C Pomegranate (Punica granatum L.) using surface response. Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 2021; 9, 143-58.
IN Safitri and N Herdyastuti. Effect of temperature on total phenolic content and antioxidant activity of garlic powder and black garlic powder. Unesa J. Chem. 2021; 10, 348-55.
C Cai, J Ma, C Han, Y Jin, G Zhao and X He. Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang. Sci. Rep. 2019; 9, 7418.
Y Shen, D Zhu, P Xi, T Cai, X Cao, H Liu and J Li. Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice. LWT 2021; 142, 111030.
F Firdausni and K Kamsina. The used effect of yellow ginger and red ginger on physical characteristic, total phenol, and the content of gingerol, shogaol of ginger ting-ting (Zingiber officinale). J. Litbang Ind. 2018; 8, 61-6.
FP Luhurningtyas, J Susilo, R Yuswantina, E Widhihastuti and FW Ardiyansah. The immunomodulatory activity and phenolic content of red ginger rhizome extract (Zingiber officinale Rosc. var.rubrum). Indones. J. Pharm. Nat. Prod. 2021; 4, 51-9.
S Sekarsari, IWR Widarta and AAGNA Jambe. The influence of time and temperature with ultrasonic waves on antioxidant activity of extracts guajava leaves (Psidium guajava L.). Jurnal Ilmu dan Teknologi Pangan 2019; 8, 267-77.
ME Setyantoro, H Haslina and SB Wahjuningsih. The effect of time of extraction with ultrasonic methods on the content of vitamin C, protein and phytochemicals of corn hair extract (Zea mays L.). Jurnal Teknologi Pangan dan Hasil Pertanian 2019; 14, 53-67.
K Ghafoor, FA Juhaimi, MM Özcan, N Uslu, EE Babiker and IAM Ahmed. Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods. LWT 2020; 126, 109354.
Herliati, W Endranaka and SN Prambudi. Ekstraksi gingerol dalam rimpang jahe merah (Zingiber officinale var. rubrum ) dengan metode ultrasonik. University of Jayabaya, Jakarta, Indonesia, 2021.
MT Pathiassana, D. Mariani, and Nurlaila. Analysis of 6-gingerol compounds ginger extracted by liquid chromatography mass spectrometry (LC-MS) method. Agritepa 2020; 7, 152-60.
S Srikandi, M Humaeroh and R Sutamihardja. Kandungan gingerol dan shogaol dari ekstrak jahe merah (Zingiber officinale Roscoe) dengan metode maserasi bertingkat. al-Kimiya 2020; 7, 75-81.
A Asadi, F Pourfattah, IM Szilágyi, M Afrand, G Zyla, HS Ahn, S Wongwises, HM Nguyen, A Arabkoohsar and O Mahian. Effect of sonication characteristics on stability, thermophysical properties, and heat transfer of nanofluids: A comprehensive review. Ultrason. Sonochem. 2019; 58, 104701.
X Xu, D Chao, Z Wang, J Liu, J Gao, M Sanchuan and Z Wang. Study on ultrasonic treatment for municipal sludge. Ultrason. Sonochem. 2019; 57, 29-37.
P Pongsumpun, S Iwamoto and U Siripatrawan. Response surface methodology for optimization of cinnamon essential oil nanoemulsion with improved stability and antifungal activity. Ultrason. Sonochem. 2019; 60, 104604.
H Kim, X Sun, B Koo and JY Yoon. Experimental investigation of sludge treatment using a rotor-stator type hydrodynamic cavitation reactor and an ultrasonic bath. Processes 2019; 7, 790.
B Kunarto and I Iswoyo. Nanoenkapsulasi ekstrak kulit melinjo merah (Gnetum gnemon L.) pada berbagai suhu inlet dan laju alir spray dryer: Nanoencapsulation of red melinjo peel extract (Gnetum gnemon L.) at various inlet temperatures and spray dryer flow rates. Jurnal Teknologi Pertanian 2021; 22, 211-20.
IFM Rumengan, P Suptijah, N Salindeho, S Wullur and AH Luntungan. Nanokitosan dari sisik ikan: aplikasinya sebagai pengemas produk perikanan: Nanochitosan from fish scales: Its application as a packaging for fishery products. Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Sam Ratulangi, Manado, Indonesia, 2018. p. 73-5.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
