Journal of Food Processing and Preservation ISSN 1745-4549

GINGER OLEORESIN CHEMICAL COMPOSITION, BIOACTIVITY

AND APPLICATION AS BIO-PRESERVATIVES
PUSHPA S. MURTHY1, RANJU GAUTAM and PURA NAIK J
Plantation Products Spices & Flavor Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020, India

1
Corresponding author. ABSTRACT
TEL: +91-821-251-2352;
FAX: +91-821-251-7233; Ginger oleoresin was extracted from ginger rhizomes (Zingiber officinale) using
EMAIL: pushpa@cftri.res.in; acetone. The high-performance liquid chromatography analysis revealed gingerol
pushpamurthys@yahoo.com to be the major compound of the oleoresin and accounted to 12.8 ± 0.5%. The
oleoresin comprised rich fraction of 52.4 ± 0.6 mg GAE/g and exhibited
Received for Publication September 21, 2014
Accepted for Publication November 28, 2014
77.66 ± 0.8% antioxidant activity. They also exhibited antibacterial and antifungal
activity against foodborne pathogens and the mininum inhibitory concentration
doi:10.1111/jfpp.12428 (MIC) for bacteria and fungi were 200–300 ppm. The biomolecules in ginger
oleoresin have appreciable biological activities and were used as a bio-preservative
in fresh sugarcane (Saccharum officinarum) juice at refrigeration (4C) temperature
for 35 days. During storage, the samples were analyzed for physicochemical,
microbiological and sensory attributes at regular intervals. The juice treated with
ginger oleoresin was stable at refrigerated temperature with insignificant changes
in dietary properties and also aesthetic appeal. The ginger oleoresin attributed to
biological activity and also illustrated to be effective bio-preservative in sugarcane
juice.

PRACTICAL APPLICATIONS
Exploitation of natural preservatives in consumer goods is accepted to increase in
the future due to the rise of “green consumerism.” The use and development of
products derived from plants and herbs needs to be focused. Oleoresin adds value
addition due to its biological properties and is also natural. Oleoresin of ginger
used in the preservation of raw sugarcane juice vouches food safety with value
addition in terms of nutraceutical properties.

pathogenic bacteria (Nielsen and Rios 2000; Gutieerrez

INTRODUCTION
Ginger (Zingiber officinale) belongs to the family of
Zingiberaceae and is native to tropical climates, particularly
southeastern Asia. It is extensively cultivated in India,
China, Africa, Jamaica, Mexico and Hawaii (Evans 1989).
The essential oil and oleoresin extracted from ginger rhi-
zomes are valuable products responsible for the characteris-
tic ginger flavor and pungency. Both oil and oleoresin are
used in many food items, soft drinks, beverages and many
types of medicinal substances (Singh et al. 2008). Plant
essential oils and oleoresin are gaining a wide interest in the
food industry as decontaminating agents as they are Gener-
ally Recognized as Safe. The bioactive components found in
the essential oil and oleoresin have a wide spectrum of anti-
microbial activity against foodborne and food-spoilage
et al. 2008).
The average production of sugarcane produced from
India is about 271 million tons. It is grown mainly for pro-
ducing sweeteners such as sugar, jaggery and khandsari
(Shahi 1999). Fresh sugarcane (Saccharum officinarum)
juice is popular in many countries as a cheap and sweet bev-
erage (Mao et al. 2007). Sugarcane is the principal raw
material for the sugar industry. Besides sugar production, a
large number of the populations in the tropics and subtrop-
ics relish its juice and consume raw cane (Kadam et al.
2008). In the Indian system of medicine, chewing raw sug-
arcane is recommended for a healthy body. The roots and
stems of sugarcane are used to treat various medical issues
such as skin, urinary tract infections, bronchitis, heart
conditions, loss of milk production, cough, anemia and

Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc. 1
GINGER OLEORESIN
constipation (Kadam et al. 2008). Sugarcane juice has broad
biological effects in raising innate immunity to infections
(Lo et al. 2005). Fresh fruit juices are considered to be a
source of vitamins, minerals, proteins, and soluble and
insoluble fibers (Righetto et al. 1999). Fresh sugarcane juice
has always been considered as a health drink. However, after
a few hours of extraction, the juice starts putrefying due to
heavy microbial load and enzymatic activity, which spoils
the sensory and nutritive qualities of juice, making it unfit
for human consumption (Kapoor et al. 2009).
Food protection is an incessant fight against microorgan-
isms spoiling the food or making it unsafe. Some food pres-
ervation systems such as heating, refrigeration and addition
of antimicrobial compounds can be used to reduce the risk
of outbreaks of food poisoning. However, these techniques
frequently have associated adverse changes in organoleptic
characteristics and loss of nutrients. Exploitation of natural
preservatives in consumer goods is accepted to increase in
the future due to the rise of “green consumerism.” This
stimulates the use and development of products derived
from plants and herbs. Interactions between the compo-
nents and other food ingredients, stability during food pro-
cessing and food additives are key concerns. Thus, the
potential of ginger oleoresin as natural/bio-preservatives in
sugarcane juice is studied.
MATERIALS AND METHODS
Chemicals
All the chemicals used in the experiment were as per the
National Institute of Standards and Technology. Microbio-
logical Media and chemicals used in this study were pur-
chased from Hi Media, Mumbai, India. Reference standards
such as α-α-diphenyl-β-picrylhydrazyl (DPPH) radical and
butylated hydroxyanisole (BHA) were purchased from
Sigma-Aldrich Chemical Co. (St. Louis, MO).
Preparation of Ginger Oleoresin
Z. officinale (ginger) was purchased from the local markets
of Mysore, India. The rhizomes were washed with clean
water, sun dried and powdered. The dried powdered rhi-
zomes were subjected to extraction by Soxhlet apparatus
using acetone for 6 h. The oleoresin so obtained was stored
at low temperature (4 ± 2C) in the dark for further use.
High-Performance Liquid Chromatography
The high-performance liquid chromatography (HPLC)
analysis of the ginger oleoresin was carried out as per Kubra
and Jagan Mohan Rao (2012). The chromatographic study
was carried on an HPLC system (Waters, Shimadzu,
2 Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc.
P.S. MURTHY, R. GAUTAM and P.N. J
LC-10A, Kyoto, Japan) using C18 column (M/s Waters Co.,
Milford, MA, 25 cm × 4.6 mm internal diameter, particle
size 5 μm, pore size 100 A°). The mobile phase consisted of
water : acetonitrile : methanol in the ratio of 52:43:5. A vari-
able wavelength detector set at 280 nm was used and flow
rate 1 mL/min was monitored. The gingerol standard
(Synthite, Cochin, India) at various concentration levels was
injected into the HPLC system. Triplicate injections were
performed to ensure accuracy and reproducibility. Based on
the retention time and the peak areas of the standard, the
sample calculations were carried out. For calibration and
linearity, gingerol was accurately weighed and dissolved in
methanol to produce stock standard solutions. The stock
solutions were serially diluted and used as working solu-
tions for the calibration curves at five concentration levels
(10–200 μg). All the solutions were stored in amber glass
bottles at 4C. The calibration curves for the gingerol with
the C-18 column were established by the peak areas and
concentrations of working solutions.
Determination of Phenolics of
Ginger Oleoresin
The total polyphenol (TPP) content of the ginger oleoresin
was determined using Folin–Ciocalteu reagent. The oleo-
resin (0.5 g) was placed in methanol : water (70:30) solution
in a graduated test tube in a water bath (70C) for 10 min.
The sample was subjected to centrifugation, and the super-
natant was separated. Ten percent saturated sodium carbon-
ate solution and 0.25 mL of Folin–Ciocalteu reagent were
added to the supernatant and incubated for 90 min at 27C
(±2). Absorbance of this solution was measured at 765 nm
and the TPP content was expressed as gallic acid equivalents
(Swaine and Hillis 1959). Using gallic acid monohydrate,
standard curve was prepared and linearity was obtained in
the range of 2.5–25 μg/mL. Using the standard curve, the
total phenol content of the extracts was obtained. The total
phenol content was expressed as gallic acid equivalent in %
w/w of the extracts.
Determination of Antioxidant Activity of
Ginger Oleoresin
The radical scavenging activity of the compounds was
evaluated as per the method of Blois (1958). In brief, vary-
ing concentrations of the extract and BHA (10–100 ppm in
1 mL) were added into test tubes. Four milliliters of a
0.1 mM methanolic solution of DPPH was added, shaken
vigorously and allowed to stand at 27C for 20 min. Absor-
bance of the samples was measured at 517 nm against the
absorbance of the control. Radical scavenging activity was
expressed as the inhibition percentage and was calculated
using the following formula: Radical scavenging activity
(%) = (Control A517 − SampleA517 / Control A517) × 100.
P.S. MURTHY, R. GAUTAM and P.N. J
Antimicrobial Assay
The antibacterial properties of ginger oleoresin were studied
by agar well method (Bauer et al. 1996). The foodborne
bacterial cultures such as Escherichia coli (MTCC 118),
Staphylococcus aureus (MTCC 7443), Pseudomonas
aeruginosa (MTCC741), Listeria monocytogenes (MTCC
657), Bacillus cereus (MTCC 1305), Yersinia enterocolitica
(MTCC 859) and Bacillus subtilis (MTCC 441) were pro-
cured from a Microbial Type Culture Collection, Chan-
digarh, India, and were inoculated into 10 mL of sterile
nutrient broth. The tubes were incubated at 37C for
16–18 h. The inoculum of 100 μL (106 cells/mL) was spread
on plate count agar (PCA) plates. Agar wells two per plate
were made using sterilized cork borer, and 100 μL solutions
of ginger oleoresin were dispensed into the wells. The nega-
tive control (distilled water) and the positive control (tetra-
cycline 10 μL/mL) were used along with the samples. The
plates were incubated at 37C for 24–48 h and the diameter
of inhibition zone (mm) was measured. The minimum
inhibitory concentration of ginger oleoresin was carried out
in Luria-Bertain broth as per Thongson et al. (2004). The
MIC was defined as the lowest concentration of oleoresin
that inhibited complete visible growth of the test organism
in the broth.
The antifungal properties of ginger oleoresin were pri-
marily carried out by agar well method (Singh et al. 2004)
and further determined the minimum fungicidal concentra-
tion (MFC). The selected fungal strains Aspergillus niger
(MTCC 281), Aspergillus flavus (MTCC 277), Aspergillus
oryzae (MTCC 1846), Aspergillus ochraceus (MTCC 4643),
Fusarium oxysporum (MTCC 1755), Rhizopus oryzae
(MTCC 262) and Penicillium chrysogenum (MTCC 161)
were procured from Microbial Type Culture Collection and
subcultured using sterile potato dextrose broth. The
inoculum-containing fresh spores (106/mL) were spread on
the potato dextrose agar (PDA) plates and the oleoresin
was dispensed into the wells in the plates. The plates were
incubated at 27C for 3–5 days for observation. Nystatin
(1 μL/mL) was used as a positive control. All the experi-
ments were carried out in triplicate. The MFC was derived
from the lowest concentrations of ginger oleoresin permit-
ting no visible growth of the test organism in the plate.
Application of Ginger Oleoresin as
Bio-Preservative in Sugarcane Juice
Preparation of Sugarcane Juice. Fresh sugarcane was
procured from a local market in Mysore, India. The sugar-
cane was washed, peeled and subjected to the juice extractor
to obtain sugarcane juice. The juice was filtered through a
sterile muslin cloth. The filtrate was collected and preserved
at 20C for a couple of hours. Different concentrations of
Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc.
GINGER OLEORESIN
ginger oleoresin dissolved in ethanol were added to 10 mL
of sugarcane juice and were studied for optimization
(Chauhan et al. 2002). The optimized concentration that
was useful in preserving the juice from microbial contami-
nation was used for shelf life studies. The treated samples
contained 0.05% of ginger oleoresin. The treated samples
were stored at refrigerated temperature (4C) for 45 days.
During the storage, the parameters such as pH, titratable
acidity (TA), ascorbic acid, reducing sugars and microbial
count were analyzed. Each analysis was carried out in
triplicate.
Characterization and Storage Studies of Sugarcane
Juice with Ginger Oleoresin. The pH of sugarcane
juice samples was determined using a digital pH meter
(Control Dynamics-APX-175E/C, Bangalore, India) and
calibrated using standard buffer solutions. The reducing
sugar was determined as described by Miller (1959) and was
expressed as mg/mL of juice. Ascorbic acid of the sugarcane
juice was determined by the visual titration method
(Ranganna 1986) and was expressed as mg of ascorbic acid/
100 mL of juice. The TA was determined by titrating 10 mL
of juice sample with 0.1 N NaOH using phenolphthalein as
an indicator and the results were expressed as a percent of
citric acid (AOAC 2005). The total phenolic content of the
sugarcane juice was measured using a modified calorimetric
Folin–Ciocalteu method and expressed as milligrams of
tannic acid equivalents per mL juice of sugarcane (Kim
et al. 2003).
Microbiological Analysis
The microbial load such as coliforms, mesophilic aerobes,
yeasts and molds during the storage period of sugarcane
juice was analyzed as per the standard method (AOAC
2005). Serial dilutions of sugarcane juice were carried out.
The known dilution was spread on PDA plates and incu-
bated at 28C ± 2 for 3–4 days for observation of the fungal
growth, while PCA and MacConkey agar plates were used
for observation of mesophilic bacteria and E. coli growth.
The plates were incubated at 37C for 24–48 h. The visible
growth and the colony count were recorded, and the micro-
bial load was expressed as cfu/mL.
Sensory Evaluation
Sensory evaluation was carried out by hedonic scale consist-
ing of 10 points (1–10), where 9–10 = excellent, 7–8 = very
good, 5–6 = good, 3–4 = fair, and 1–2 = poor (Stone and
Sidel, 1993). An internal panel expert members evaluated
the products for color, appearance, taste/flavor, mouthfeel
and overall acceptability.
3
GINGER OLEORESIN
Statistical Analysis
All the analyses were done in triplicate, and the results were
reported as the mean. The results were computed as
mean ± standard deviation and subjected to one-way analy-
sis of variance (ANOVA) to establish whether the differ-
ences in experimental results for different samples were
significant or not. The statistical significance was deter-
mined at P < 0.05.
RESULTS AND DISCUSSION
Ginger Oleoresin
The Soxhlet extraction of dry ginger rhizome powder was
carried using acetone. Two percent oleoresin on a moisture-
FIG. 1. (A) HPLC CHROMATOGRAM OF STANDARD GINGER OLEORESIN, (B) GINGER OLEORESIN (GINGEROL PEAK RT = 12.4)
4 Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc.
P.S. MURTHY, R. GAUTAM and P.N. J
free basis was obtained and was stored at 4 ± 2C in the dark.
Generally, the yield and composition of oil and oleoresin
differ widely with the production conditions, variety, culti-
vars, climate and soil factors (Galambosi and Peura 1996;
Blair et al. 2001).
HPLC Analysis
The gingerol content of the oleoresin was estimated
by HPLC using gingerol standard. The HPLC profile of
the ginger oleoresin exhibited a sharp peak at reten-
tion time of 12.4 min and corresponded to standard
gingerol (Fig. 1a,b). The oleoresin contained gingerol as
the major component and accounts to 12.8% in the
extract.
P.S. MURTHY, R. GAUTAM and P.N. J GINGER OLEORESIN

The oleoresin showed significant inhibitory effects on E. coli

FIG. 2. ANTIOXIDANT ACTIVITY OF GINGER OLEORESIN
Polyphenols and Antioxidant Activity of the
Ginger Oleoresin
The TPP content was determined by the FC method using
linear gallic acid standard curve (y = 0.0112x; R2 = 0.9871).
The determined total phenolic content of the ginger oleo-
resin amounted to 52.4 ± 0.6 mg GAE/g of the extract. The
DPPH scavenging activity of ginger oleoresin can be due to
the presence of a quantity of TPP, which might have been
released due to the disruption of the cellular constituents. It
was observed that a dose–response relationship was found
in the DPPH radical scavenging activity from 50 to
200 ppm; the activity was 40, 65 and 76%, respectively
(Fig. 2). Phenolic compounds are vital plant constituents
with hydroxyl groups and emphasize that the phenolic
group plays an important role in antioxidant activity (Singh
et al. 2008).
Antimicrobial Activity of Ginger Oleoresin
The antibacterial investigations indicate susceptibility of
bacterial species tested against ginger oleoresin (Table 1).
(20 mm zone of inhibition), Y. enterocolitica (18 mm),
P. aeruginosa (19 mm) and B. subtilis (16 mm). The
minimum inhibitory concentration of the ginger oleoresin
with pathogenic bacteria varied from 200 to 300 ppm
(Table 1). The antimicrobial activity of oleoresin from
spices and herbs is assumed due to the presence of phenolic
compounds. Gingerol is a bioactive compound and has
been reported to be the major contributor to the antimicro-
bial activity of oleoresin. The ginger oleoresin exhibited
growth inhibition in the tested fungal isolates (Table 1).
Maximum inhibition was observed with Fusarium
(23 mm). The MIC for the fungal organisms was 250–
350 ppm (Table 1).
Application of Ginger Oleoresin as
Bio-Preservative in Sugarcane Juice
In view of the above biological properties of ginger oleo-
resin, application of the same as bio-preservative was
explored. The oleoresin was dissolved in identified dilution
of ethanol, and preliminary trials were conducted by adding
20–200 μL/mL of oleoresin per 10 mL of fresh sugarcane
juice considering the flavor and overall acceptability. The
concentration of ginger oleoresin 100 μL/10 mL was found
optimum for the treatment of sugarcane juice.
Characterization of Sugarcane Juice
during Storage
Preservative agents are obligatory as additives in food to
ensure that manufactured foods remain safe for human
consumption. At longer storage times, the pH increased
from 4.7(control) to about 5.4 (juice + ginger oleoresin)

TABLE 1. ANTIBACTERIAL AND ANTIFUNGAL

Zone of inhibition MIC
ACTIVITY OF GINGER OLEORESIN
Organisms (mm) (ppm) Tetracycline/Nystatin
Listeria monocytogenes 18 ± 0.2 200 13.4 ± 0.2
Bacillus cereus 16 ± 0.1 200 25.4 ± 0.14
Escherichia coli 20 ± 0.2 300 19.0 ± 0.2
Yersinia enterocolitica 18 ± 0.2 300 19.4 ± 0.3
Pseudomonas aeruginosa 19 ± 0.1 300 17.4 ± 0.20
Staphylococcus aureus 18 ± 0.2 250 21.2 ± 0.2
Bacillus subtilis 16 ± 0.3 300 28.4 ± 0.4
Fungi
Fusarium oxysporum 23 ± 0.2 250 22.0 ± 0.20
Rhizopus oryzae 14 ± 0.2 350 21.4 ± 0.10
Aspergillus niger 19 ± 0.3 250 22.4 ± 0.25
Aspergillus oryzae 15 ± 0.2 300 23.4 ± 0.4
Aspergillus flavus 13 ± 0.2 350 19 ± 0.20
Penicillium chrysogenum 19 ± 0.2 300 23.0 ± 0.3
Aspergillus ochraceus 18 ± 0.1 300 21 ± 0.20

Note: Tetracycline, positive control for bacteria. Nystatin, positive control for fungi.

Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc. 5
GINGER OLEORESIN
FIG. 3. INFLUENCE OF GINGER OLEORESIN ON pH OF
SUGARCANE JUICE
(Fig. 3). Further, it is evident from Fig. 4 that there is
increase in reducing sugar content with the increase in
storage period. Slight increase in reducing sugar could be
the result of reduced activity of sucrose neutral invertase
(SNI) by decreasing the pH value below the optimum range
of SNI activity (Mao et al. 2007).
The ascorbic acid decreased during storage of sugarcane
juice (Fig. 4) and could be due to oxidation of ascorbic acid
to dehydroascorbic acid by ascorbinase and the synergy of
ginger oleoresin. Similar observations are supported by
Esteve et al. (2005) and Choi et al. (2002). Figure 5 exhibits
a slight decrease in acidity due to conversion of acid into
sugar. Comparable observations were recorded in orange
juice stored at refrigerated temperature and processed
kinnow juice (Sandhu et al. 1989; Panesar et al. 2000). Insig-
nificant changes of polyphenols in all treated samples
during storage compared to control have been recorded
(Fig. 4). Browning in sugarcane juice is due to polyphenol
oxidase (Mao et al. 2007).
FIG. 4. EFFECT OF REDUCING SUGARS, ASCORBIC ACID AND
POLYPHENOLS OF SUGARCANE JUICE TREATED WITH
GINGER OLEORESIN
6 Journal of Food Processing and Preservation •• (2015) ••–•• © 2015 Wiley Periodicals, Inc.
P.S. MURTHY, R. GAUTAM and P.N. J
FIG. 5. EFFECT OF STORAGE TIME ON TITRATABLE ACIDITY OF
SUGARCANE JUICE TREATED WITH GINGER OLEORESIN
Microbiological Analysis
Sugarcane juice gets spoiled due to bacterial fermentation;
consequently, ginger oleoresin was treated to achieve micro-
bial decontamination and shelf life extension of fresh sugar-
cane juice which is in big demand for its specific flavor and
taste. There were significant differences and the results of
the total microbial count are presented in Table 2. The
untreated juice had a high load of bacterial counts and the
sample got spoiled in the subsequent days of storage. Yeast
and E. coli were restricted. The high load microorganism in
the product is expected to be very short. The treated
samples were observed to have inhibition of microbial load
and could be due to gingerol and phenolic compounds.
Ginger oleoresin is effective in controlling the growth of
spoilage microorganisms, and hence acts as a natural food
preservative for sugarcane juice (Stoilova et al. 2007).
Ginger oleoresin is nontoxic and safe for public health and
can be a substitute to chemical preservatives.
Sensory Analysis of the Treated
Sugarcane Juice
The sensory analysis of the sugarcane both fresh and stored
was subsequently done for appearance taste and overall
acceptability and was mentioned in Table 3. Results indi-
cated that there was no noticeable change (P ≥ 0.05) in the
color during storage. This has an important bearing on the
consumer acceptance of the juices as color is one of the
primary quality characteristics, which appeals to the con-
sumer. No significant changes were detected in the overall
quality of the sugarcane juice in comparison to that of
control by the panelists during 35 days of storage at refriger-
ated temperature (Table 3) in ginger oleoresin. Ginger is
added to sugarcane juice to complement the flavor. The
application of ginger oleoresin complimented the sugarcane
juice in sensory attributes improving the flavor profile of
P.S. MURTHY, R. GAUTAM and P.N. J GINGER OLEORESIN

TABLE 2. MICROBIAL ANALYSIS OF

Total plate count Yeast and molds Coliforms
SUGARCANE JUICE TREATED WITH GINGER
OLEORESIN (cfu/mL) (cfu/mL) (cfu/mL)
Intervals Treated Untreated Treated Untreated Treated Untreated
Day 0 0.2 ± 0.2
b
14 ± 0.1
c
* * * *
Day 1 0.0a ± 0.1 6b ± 0.2 * * * *
Day 6 0.0b ± 0.0 18a ± 0.2 * * * *
Day 14 0.0c ± 0.0 NCb ± 0.1 * * * *
Day 21 * NCb ± 0.1 * * * *
Day 28 * NCb ± 0.1 * * * *
Day 35 * NCb ± 0.1 * * * *

Note: Values expressed are mean of triplicate experiments. Mean values with different superscript
letters are significantly different (P ≤ 0.05).
* Not present.
NC, numerous to count.

TABLE 3. SENSORY CHARACTERISTICS OF SUGARCANE JUICE ACKNOWLEDGMENTS

TREATED WITH GINGER OLEORESIN
We thank the Director of CFTRI, Mysore and Head
Parameters Storage time (days)
of PPSFT for constant encouragement. The financial
0 6 14 21 28 35 help for the project from CSIR, New Delhi is gratefully
Color 9.0 8.8 8.8 8.8 8.8 8.8
acknowledged.
Taste/flavor 9.2 9.0 9.0 9.1 9.0 8.9
Overall acceptability 9.5 9.2 9.0 9.1 9.0 9.0

the juice. The addition of lemon and ginger followed by
pasteurization and preservation with sulfur dioxide also
reduced the physicochemical changes during storage of
ready-to-serve bottled sugarcane juice (Bhupinder et al.
1991).
CONCLUSION
Toxicity and other related effects with the use of natural
bio-additives have become popular and are replacing syn-
thetic chemical additives. The ginger oleoresin with gingerol
as a bioactive molecule exhibited significant antioxidative,
antimicrobial properties. Exploration to use them as a
natural preservative in sugarcane juice was effective in
inhibiting microbial proliferation. Furthermore, insignifi-
cant biochemical attributes with respect to pH, TA and phe-
nolics of fruit juice clearly indicate that there is no spoilage
either due to microbial or enzymatic reaction up to 35 days
under refrigerated conditions. Oleoresin of ginger used in
the preservation of raw sugarcane juice vouches food safety
with value addition in terms of nutraceutical properties.
CONFLICT OF INTEREST
The authors have declared no conflict of interest.
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