Physicochemical and in vitro digestion characteristics of sizedifferent red ginseng powders

• Published in: Food science and biotechnology 2018, 27(2), , pp.425-431
• Main Authors: 김영은, 류지나, 김준태, 서석진, 홍근표, 고상훈
• Format: Article
• Language: English
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0254-4

The aims of the present study were to prepare different-sized red ginseng powders and investigate the particle size effect on the release property of ginsenosides in in vitro digestion conditions. Ultrafine powder showed bimodal particle size distribution with a large peak at around 100 lm and small peak at around 10 lm, differently from fine powder showing unimodal distribution at 100 lm. The specific surface areas of fine- and ultrafine powders were 48.72 ± 6.41 and 86.74 ± 5.96 m2/g, respectively. Time-dependent release property of the powders in the simulated gastrointestinal fluids was determined by quantifying ginsenoside Rg1 released. The initial and final concentrations of ginsenoside Rg1 released was higher in ultrafine powder than fine one. It is expected that particle size reduction and corresponding increase in the specific surface area have a potential to improve the release of ginsenosides in the gastrointestinal tract and enhance the chances to be absorbed in human body. KCI Citation Count: 2