Phytochemistry and Functional Potential of Alpinia: Bridging Food Use, and Therapeutic Insight.
TL;DR
Alpinia phytocompounds serve as highly promising, sustainable alternatives to synthetic preservatives, however, their successful industrial integration will require advanced formulation strategies such as, nanoencapsulation, to overcome current limitations regarding sensory alteration in food matrices and to ensure comprehensive toxicological safety.
Abstract
Plants of the genus Alpinia, predominantly distributed across South Asia, have a long history of ethnomedicinal use for respiratory, gastrointestinal, and inflammatory conditions, with A. galanga widely utilized as a culinary flavoring. This review systematically compiles the relevant food technology applications of Alpinia phytocompounds, integrating recent research on their broader pharmacological potential. A semi-systematic, PRISMA-based literature synthesis was conducted across major scientific databases for peer-reviewed articles published between 2014 and 2026. Following rigorous screening, 160 studies were included out of 685 articles based on strict criteria requiring clear phytochemical identification, established biological activity, and defined food applications. Furthermore, in silico molecular docking analysis was performed using PyRx version 0.8 to correlate computational data with biological efficacy. Alpinia extracts exhibit significant potential as natural, clean-label food additives. Specifically, A. galanga demonstrates potent anti-browning properties and effectively extends the shelf life of highly perishable ready-to-eat meat products. Volatile oils and major isolated phytocompounds, notably 1,8-cineole and galangal, display robust inhibitory activities against foodborne pathogens. Additionally, in silico docking outcomes strongly align with in vitro profiles, validating their broader health-promoting attributes, including anti-microbial and anti-cancer properties. Alpinia phytocompounds serve as highly promising, sustainable alternatives to synthetic preservatives. However, their successful industrial integration will require advanced formulation strategies such as, nanoencapsulation, to overcome current limitations regarding sensory alteration in food matrices and to ensure comprehensive toxicological safety. By mitigating foodborne pathogens and preventing degradation, these extracts address critical industrial demands, offering immense value for functional food formulation alongside extensive pharmacological benefits.