Elle McKenzie

Ginger is a common spice found in many cuisines all over the world that is from the rhizome of Zingiber officinale. Additionally, it has been used in traditional medicinal practices as an aid in many ailments ranging from nausea to muscle pain. The non-volatile compounds of ginger, including zingerone, are responsible for pungency and they have widespread biomedical activities. The crystal structure of zingerone, a 6-gingerol degradation product and phenolic compound, reveals that the C4 hydroxyl group is the fulcrum for strong intermolecular interactions such as (O1-H2…O3) 2.737(2) Å. Our electrochemical results using rotating ring-disk electrode (RRDE) hydrodynamic voltammetry demonstrate that zingerone is an effective scavenger of superoxide radical anions and that zingerone, unlike powdered ginger, is a strong antioxidant with a collection efficiency slope of −6.5 × 10⁴ M⁻¹. The addition of vitamin C enhances scavenging activity for both zingerone and ginger powder, although the effect is more noticeable with zingerone. Correspondingly, the zingerone/vitamin C efficiency slope value is −5.40 × 10⁵ M⁻¹. Density Functional Theory (DFT) calculations permit the development of a plausible antioxidant mechanism for zingerone, and zingerone synergistic action with vitamin C, in which zingerone is capable of being regenerated with the assistance of protons that may be provided by ascorbic acid. This mechanism demonstrates that zingerone acts as a strong antioxidant agent by virtue of its C4 hydroxyl group and aromatic system. The scavenging chemical reaction is the same as that obtained through the dismutation of superoxide by superoxide dismutase (SOD) enzymes into hydrogen peroxide and molecular oxygen. Thus, zingerone behaves as a SOD mimic.

Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι-carrageenan, κ-carrageenan, and konjac glucomannan) and a range of sugar concentrations from 0–20% w/v to create a sensory profile of model confectionary gels for comparison to instrumental texture profile analysis data. The sensory descriptive data were analyzed using analysis of variance and principal component analysis. Correlation analysis, cluster analysis, and partial least squares regression (PLS-R) were used to compare and correlate sensory and instrumental data. Regardless of sugar concentration, sensory analysis primarily clustered samples by gelling agent type, such as in the case of konjac glucomannan consistently being characterized as chewy. Cohesion and gumminess were correlated highly with melt-in-mouth and a jiggly texture, while adhesion and fracturability were negatively correlated. In the PLS-R samples biplot, gelatin and iota carrageenan samples were located near these attributes indicating their aptness as descriptors. In conclusion, descriptive analysis provided a more discriminating method for characterizing model confectionary gels.

Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20–40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.