Document Type : Original Article
Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Iran
The rhizome of ginger (Zingiber officinale Roscoe), usually known as ginger, is one of the most popular species used in food and traditional medicine. Ginger is rich of various hydrophobic and hydrophilic active compounds with diverse properties. Having fresh aroma, pungent taste, and various health benefits, along with being readily available and inexpensive are the advantages of ginger rhizome. In addition to herbal medicine perspective along with utilization as flavoring agent in foods and beverages, ginger rhizome demonstrated potential application in different fields. In this review, the current evidence of main potential applications of ginger, including its usage in preservation of food and food packaging systems, tenderization of meat product, medical properties, acting as an inhibitor of metal corrosion, biodiesel preservation from oxidation, and its role in the synthesis of metal nanoparticles were discussed. Overall, this review provides valuable information about ginger rhizome as a plant-based material, beyond its role in herbal medicine and imparting flavor to our food.