Properties of milled zingiber officinale rosc (ginger) rhizome powder to coarse, fine and nano sizes and its effects on the storage stability of spent hen chicken / Norhidayah Abdullah

摘要

Z. officinale Rosc. (ginger) has been globally used and known to possessudbeneficial health properties due to the presence of various bioactiveudcompounds. However, the poor absorption of these bioactive compoundsudis due to low water solubility, large particle size and complex chemicaludstructure had restricted its bioactivity. The nanotechnology processudhas been reported as an advanced technology recently applied in foodudmaterials to increase the water solubility and improve bioactivity ofudthe active ingredients. However, study on nanoparticle herbs is lacking,udhence this study was conducted with the aimed to investigate the effectudof nanotechnology process on physicochemical properties of nanoparticleudZ. officinale rhizome powder. A study on the effect of this powder asuda marinating agent on the storage stability of spent hen meat was alsoudconducted. Physicochemical changes were determined using laseruddiffraction technique, Field Emission Scanning Electron Microscopeud(FESEM), The Fourier Transmittance IR (FTIR) and X-ray diffractionud(XRD). Antioxidant content was estimated by Total Phenolic Contentud(TPC) and Total Flavonoid Content (TFC) while antioxidant activityudwas performed via ABTS Cation Decolorisation Assay (ABTS), DPPHudRadical Scavenging Activity (DPPH) and Ferric Reducing AntioxidantudPower (FRAP) assays..