Application of microwave‐assisted technology: A green process to produce ginger products without waste

This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform ex...

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Bibliographic Details
Published in:Journal of food process engineering 2019-05, Vol.42 (3), p.n/a
Main Authors: Nguyen, Phuc Hoang Duy, Le Nguyen, Kim Tran, Nguyen, Thi Tuyet Ngan, Duong, Nhat Linh, Hoang, Tien Cuong, Pham, Thi Thuy Phuong, Vo, Dai‐Viet N.
Format: Magazinearticle
Language:English
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Summary:This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar. Practical applications In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.12996