Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologies

Growing consumer demand for healthier and natural ingredients has driven the food industry toward “clean-label” products, replacing synthetic additives with plant-based alternatives. Ginger has gained significant attention for its distinctive flavor and various bioactive compounds. Consequently, its primary extract, ginger oleoresin, is widely applied in the food, pharmaceutical, and cosmetics and personal care industries due to its antioxidant, antimicrobial, and anti-inflammatory properties. This review systematically presents the functional components and biological activities of ginger oleoresin. Given the critical impact of extraction methods on its quality and bioactivity, this review emphasizes green extraction techniques, including supercritical fluid extraction, enzyme-assisted extraction, microwave-assisted extraction, ultrasound-assisted extraction, ionic liquid extraction, and other emerging techniques, which are designed to enhance both efficiency and sustainability. Additionally, to address challenges like hydrophobicity and poor stability, this review discusses various encapsulation strategies including spray drying, emulsion techniques, and complex coacervation, which improve the stability and bioavailability in food systems. By highlighting green extraction and encapsulation technologies, this review offers insights into maximizing its application in food formulations. Furthermore, the dose-related effects and safety considerations are also discussed, aiming to provide a comprehensive guide for effective utilization of ginger oleoresin as a natural, multifunctional additive in food formulations.