The study was published in Asian Journal of Healthcare Analytics Volume 5 Number 1, 2026, under the title Antioxidant Retention and Physicochemical Characterization of Instant Ginger Powder Formulation as a Functional Beverage.
Researchers explained that public interest in functional foods continues to rise alongside the increasing prevalence of degenerative diseases linked to oxidative stress, including diabetes, cardiovascular disease, and metabolic disorders. Ginger (Zingiber officinale) has long been recognized as a medicinal plant rich in bioactive compounds such as gingerol, shogaol, paradol, and zingerone, all known for their antioxidant and anti-inflammatory properties.
Despite its health potential, fresh ginger has limitations due to its short shelf life and lack of convenience for daily consumption. To address this issue, the research team developed an instant ginger powder formulation designed to be more practical, stable, and suitable for large-scale distribution.
The study used a wet granulation method commonly applied in pharmaceutical technology to improve powder stability and solubility. Researchers tested four different ginger concentrations:
- F0: 0 percent ginger
- F1: 5 percent ginger
- F2: 10 percent ginger
- F3: 15 percent ginger
Each formulation was combined with sucrose and maltodextrin. Maltodextrin served as a filler and protective coating agent to help preserve ginger’s sensitive bioactive compounds during the drying process.
The production process involved washing, slicing, drying, grinding, and sieving fresh ginger before mixing it with the excipients. The granules were then dried at controlled temperatures to prevent degradation of heat-sensitive compounds.
The results showed that all formulations met physicochemical quality standards for instant beverage products. Moisture content remained below 5 percent in all samples, indicating good storage stability and low microbial risk.
Among all formulations, F3 with 15 percent ginger concentration demonstrated the best overall performance. The formulation recorded:
- Moisture content: 3.12 percent
- Dissolution time: 45 seconds
- IC50 antioxidant value: 65.50 ppm
The IC50 value measures antioxidant strength, with lower values indicating stronger antioxidant activity. For comparison, pure Vitamin C showed an IC50 value of 12.90 ppm and was categorized as a very strong antioxidant.
The antioxidant results for each formulation were:
- F0 (0 percent): 850.25 ppm — very weak
- F1 (5 percent): 178.40 ppm — weak
- F2 (10 percent): 115.20 ppm — moderate
- F3 (15 percent): 65.50 ppm — strong
The study also found that increasing ginger concentration produced a stronger spicy flavor and a darker yellow-brown color, both considered indicators of higher retention of natural ginger compounds.
According to the researchers, the wet granulation process successfully protected important phenolic compounds from thermal degradation during production. Maltodextrin played a critical role by forming a protective microstructure around ginger’s antioxidant compounds, helping maintain their activity after drying.
Phytochemical screening further confirmed the presence of flavonoids, phenolics, alkaloids, saponins, and steroid compounds in the ginger powder. Flavonoids and phenolics were identified as the main contributors to antioxidant activity because they can neutralize free radicals that trigger oxidative stress in the body.
Indria Pijaryani and Muh. Taufiqurrahman stated that the formulation demonstrates how pharmaceutical technology and nutritional science can be combined to create functional beverages with both physical stability and measurable health benefits.
The researchers believe the product has strong commercial potential as a nutraceutical beverage, particularly for consumers seeking preventive health solutions. The formulation could also support efforts to reduce the burden of degenerative diseases associated with oxidative stress.
Beyond its health value, instant ginger powder offers practical advantages for the food industry. The product is easier to distribute, has a longer shelf life than fresh ginger, and can be packaged conveniently in sachets for daily consumption.
The researchers recommended future studies involving long-term stability testing and clinical trials in humans to confirm the beverage’s effectiveness in reducing oxidative stress biomarkers. They also suggested replacing sucrose with low-calorie natural sweeteners such as stevia to expand the product’s accessibility for people with diabetes.
Author Profiles
Indria Pijaryani is a researcher from the Department of Nutrition, Faculty of Public Health, Universitas Mulawarman. Her research focuses on public nutrition, functional foods, and nutraceutical product development.
Muh. Taufiqurrahman is affiliated with the Department of Pharmaceutics at STIKES Dirgahayu Samarinda. His expertise includes herbal formulation technology, pharmaceutics, and natural product development.
Research Source
Pijaryani, I., & Taufiqurrahman, M. (2026). Antioxidant Retention and Physicochemical Characterization of Instant Ginger Powder Formulation as a Functional Beverage. Asian Journal of Healthcare Analytics (AJHA), Vol. 5 No. 1, pp. 133–144. DOI: https://doi.org/10.55927/ajha.v5i1.16477
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