Enzyme extraction by lab-scale hydrodistillation of ginger essential oil (Zingiber officinale Roscoe): Chromatographic and micromorphological analyses

•Crude multi-enzymatic extracts (CME) obtained from solid-state fermentation of cocoa bean shells by Aspergillus oryzae.•A Doehlert matrix was used in the optimization of the enzymatic pre-treatment.•The composition of the obtained essential oils was identified by gas chromatography analyses coupled to a mass detector.•Degradation of the plant cell wall of the ginger was observed through micromorphological analysis.