Physicochemical properties, structure and biological activity of ginger polysaccharide: Effect of microwave infrared dual-field coupled drying

Ginger was dried by microwave infrared dual-field coupled drying (MIDFCD). The composition, structure, physicochemical properties and biological activity of ginger polysaccharides at various stages of MIDFCD were investigated. The MIDFCD significantly impacted the chemical composition, molecular weight (Mw), microstructure, and physicochemical properties of ginger polysaccharides. However, there were no notable differences in functional group composition. The Mw and chemical composition were notably influenced by microwave-infrared exposure and prolonged drying time. The degradation of polysaccharides due to high temperatures in the later stage resulted in further decreases in Mw and alterations in monosaccharide composition. These changes in chemical composition and Mw affected thermal properties, crystallization properties, particle size, rheological properties, antioxidant capacity, and hypoglycemic activity. These findings suggest that MIDFCD enhances the quality and bioactivity of natural polysaccharides. This study offers theoretical support for MIDFCD processing and the value-added utilization of ginger.