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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. β- and γ-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on β- and γ-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 β- and γ-CD for reducing bitterness was the least expected value of 2.07 at β-CD 3.74% versus the soluble solid content of fermented red ginseng concentrate and the γ-CD 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at β-CD 3.47% and γ-CD 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at β-CD 9.34% and γ-CD 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at β-CD 16.0% and γ-CD 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping β-and γ-CD combination ratio was β-CD 10% and γ-CD 13%.
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KEYWORD
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β-cyclodextrin, γ-cyclodextrin, encapsulation, ginsenoside Rb1, off-flavor
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