{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T18:40:46Z","timestamp":1792089646803,"version":"4.4.0"},"reference-count":59,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,4,3]],"date-time":"2024-04-03T00:00:00Z","timestamp":1712102400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The United Arab Emirates University (UAE)"},{"name":"University of Catania (Italy) Linea 2-Project, RiDARE"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Ginger (Zingiber officinale Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 \u00b0C, 60 \u00b0C, and 70 \u00b0C) on ginger\u2019s drying kinetics and quality attributes. For an enhanced understanding of the drying kinetics, we employed a detailed approach by combining an existing drying model (namely, Midilli) with the Arrhenius model. This combined model facilitates a thorough analysis of how temperature and time concurrently affect the moisture ratio, offering more profound insights into the drying mechanism. A higher drying rate was achieved at 70 \u00b0C, yet elevated drying temperatures could compromise the quality attributes of ginger slices. Ginger slices dried at 50 \u00b0C displayed improved physicochemical properties and less color browning. The evaluation of the bioactivity profile of resultant ginger extracts also revealed higher total phenolic contents (1875.87 \u00b1 31.40 mg GAE\/100 g) and DPPH radical scavenging activity (18.2 \u00b1 0.9 mg TE\/kg) in 50 \u00b0C treated ginger samples. Meanwhile, the hydroethanolic mixture (70% ethanol) was also reorganized with better extraction efficiency than water and MWF (a ternary blend of methanol, water, and formic acid) solution. The promising outcomes of this study endorse the influence of drying temperature on the quality characteristics and bioactive profile of ginger and the selection of suitable extraction solvents to acquire phenolic-rich extract.<\/jats:p>","DOI":"10.3390\/foods13071096","type":"journal-article","created":{"date-parts":[[2024,4,3]],"date-time":"2024-04-03T00:58:38Z","timestamp":1712105918000},"page":"1096","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8136-6570","authenticated-orcid":false,"given":"Muhammad Nouman","family":"Shaukat","sequence":"first","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy"},{"name":"Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Biagio","family":"Fallico","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2484-6628","authenticated-orcid":false,"given":"Akmal","family":"Nazir","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1039\/D0FO02834G","article-title":"A Recent Update on the Multifaceted Health Benefits Associated with Ginger and Its Bioactive Components","volume":"12","author":"Ma","year":"2021","journal-title":"Food Funct."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"111229","DOI":"10.1016\/j.fct.2020.111229","article-title":"Natural Antioxidants\u2019 Effects on Endoplasmic Reticulum Stress-Related Diseases","volume":"138","year":"2020","journal-title":"Food Chem. 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