KMID : 1134820150440111708
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Journal of the Korean Society of Food Science and Nutrition 2015 Volume.44 No. 11 p.1708 ~ p.1714
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Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin
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Shin Myung-Gon
Lee Gyu-Hee
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Abstract
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Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ¥â- and ¥ã-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ¥â- and ¥ã-CD combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ¥â- and ¥ã-CD for reducing bitterness was the least expected value of 2.07 at ¥â-CD 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ¥ã-CD 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ¥â-CD 3.47% and ¥ã-CD 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ¥â-CD 9.34% and ¥ã-CD 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ¥â-CD 16.0% and ¥ã-CD 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ¥â-and ¥ã-CD combination ratio was ¥â-CD 10% and ¥ã-CD 13%.
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KEYWORD
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¥â-cyclodextrin, ¥ã-cyclodextrin, encapsulation, ginsenoside Rb1, off-flavor
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