Preparation, characterization, and bioactivity of Zingiber officinale Roscoe powder‐based Pickering emulsions

BACKGROUND: Biocompatible Pickering emulsions (PE) stabilized by tailor‐made antioxidant‐loaded particles have been known for some time now, but antioxidant‐rich natural plant particle‐based emulsions are much less well known. This study aimed to investigate the physico‐chemical properties of commercial Zingiber officinale powders obtained from biological and conventional agricultural practice and ginger powder‐based PE. RESULTS: The physico‐chemical and biological properties of Zingiber officinale powders (GDPs) obtained from conventional (GDPC1 and GDPC2) and biological agricultural (GDPBIO) practices, and the properties of derived PE (PE_GDPs) were examined. All GDPs showed weak aggregation in aqueous media and a sufficiently hydrophobic surface to stabilize oil‐in‐water (O/W) PE against coalescence for at least 1 month. Zingiber officinale powders (2% w/w) derived from biological agricultural practices (GDPBIO) demonstrated the best emulsifying properties. The Zingiber officinale powders and PE_GDPs were also characterized by their phytochemical profiles. All the investigated samples exhibited ferric reducing ability power greater than the positive control, butylated hydroxytoluene (BHT), with values ranging from 91.21 to 102.63 μmol L(−1) Fe (II) g(−1) for GDPC2 and 05PE_GDPC1 (O/W=1:1), respectively. In β‐carotene bleaching test the following trend GDPC1 > GDPBIO > GDPC2 was observed. A 05PE_GDPBIO sample with the oil volume fraction equal to 50% was stable to oxidation and exhibited a promising α‐amylase inhibitory activity. CONCLUSION: The results suggest that ginger powder should be used as a starting point to design biocompatible PEs for different applications in the functional food, nutraceutical, and pharmaceutical industries. In fact, powder and based PE are characterized by a promising antioxidant activity, carbohydrate hydrolyzing enzyme and lipase inhibitory properties. Further in vivo studies are necessary to confirm these findings. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.