Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong, Hayeong; Park, Dong Hyeon; Seo, Han Geuk; Choi, Mi‐Jung; Cho, Young-Jae

doi:10.3390/foods9020223

Cited by 10 publications

(4 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The inverse relation of PSD and span factor was reported by Kong et al [38] and Khaleel et al [37]. The current data can be supported with the findings of Jeong et al [60] for the roasted ginseng powder. They reported that ginseng roasted at 180 °C up to 15 min showed a decreasing pattern for particle size due to destruction in starch granules and starch-protein interactions, but prolonged exposure for over 18 min caused a significant increase in particle size due to flocculation.…”

Section: Particle Size Distribution (Psd)supporting

confidence: 91%

Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)

Desai,

Sharanagat,

Nema

2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The present study was focused on microwave (dielectric) roasting (300-600 W, 5-15 min) on the physical, textural, color, and grinding of black pepper. The microwave roasting is a volumetric heating that causes rapid removal of moisture, and internal pressure generated inside the seed tends to change the physiology and physical attributes. An increase in roasting power and time increased the geometric mean diameter (5.216 to 6.283 mm), sphericity (0.883 to 0.927), aspect ratio (0.853 to 0.914), and surface area (85.560 to 124.262 mm2) of black pepper. Whereas the significant ( p < 0.05 ) reduction was observed in 100 grain weight (7.55 to 5.63 g), bulk density (500.97 to 251.38 kg/m3), fracturability (72.99 to 1.78 N), and hardness (63.65 to 1.61 N). Roasting led to browning, and a significant reduction was observed in the color parameters, L ∗ (22.82 to 17.76), a ∗ (2.47 to 0.56), and b ∗ (2.41 to -0.75) with a significant ( p < 0.05 ) increase in total color difference (0.96 to 5.30). Roasting also increased the particle size distribution in grounded power, and the mean particle size increased from 121.72 to 146.14 μm.

show abstract

Section: Particle Size Distribution (Psd)supporting

confidence: 91%

Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)

Desai,

Sharanagat,

Nema

2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Our results are similar to those reported before. For example, Jeong et al [32] found that the content of TPC increased significantly after baking dry ginseng powder, probably because Maillard reaction products with a phenol structure were produced during baking, which increased the content of TPC. Jin et al [33] found that the content of TPC increased significantly after baking ginseng roots at 140-200 • C and speculated that baking would transform the combined polyphenol compounds into free polyphenols to increase the content of TPC.…”

Section: The Effect Of Fir Heat Treatment On the Tpc In American Gins...mentioning

confidence: 99%

Increasing the Amounts of Bioactive Components in American Ginseng (Panax quinquefolium L.) Leaves Using Far-Infrared Irradiation

Wang,

Kim,

Han

et al. 2024

Foods

View full text Add to dashboard Cite

Both the roots and leaves of American ginseng contain ginsenosides and polyphenols. The impact of thermal processing on enhancing the biological activities of the root by altering its component composition has been widely reported. However, the effects of far-infrared irradiation (FIR), an efficient heat treatment method, on the bioactive components of the leaves remain to be elucidated. In the present study, we investigated the effects of FIR heat treatment between 160 and 200 °C on the deglycosylation and dehydration rates of the bioactive components in American ginseng leaves. As the temperature was increased, the amounts of common ginsenosides decreased while those of rare ginsenosides increased. After FIR heat treatment of American ginseng leaves at an optimal 190 °C, the highest total polyphenolic content and kaempferol content were detected, the antioxidant activity was significantly enhanced, and the amounts of the rare ginsenosides F4, Rg6, Rh4, Rk3, Rk1, Rg3, and Rg5 were 41, 5, 37, 64, 222, 17, and 266 times higher than those in untreated leaves, respectively. Moreover, the radical scavenging rates for 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and the reducing power of the treated leaf extracts were 2.17, 1.86, and 1.77 times higher, respectively. Hence, FIR heat treatment at 190 °C is an efficient method for producing beneficial bioactive components from American ginseng leaves.

show abstract

“…The 2,2-diphenyl-1-picrylhydrazyl (DPPH; Sigma-Aldrich, St. Louis, MO, USA) content of cooked meat analog was measured using a modified Jeong method [26] to determine the free-radical-scavenging activity in the cooked meat analog. One gram of freeze-dried meat analog was extracted with 25 mL of 70% ethanol for 3 h in a water tank (BF-30SB; Biofree, Seoul, Republic of Korea) set at 80 • C. The extract was filtered through Whatman No.…”

Section: Dpph-radical-scavenging Activitymentioning

confidence: 99%

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Cho,

Bae,

Lee

et al. 2023

Foods

View full text Add to dashboard Cite

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under −18 and −60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

show abstract

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Cited by 10 publications

References 36 publications

Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)

Dielectric Roasting Induced Physical, Mechanical, and Grinding Characteristics of Black Pepper (Piper nigrum)

Increasing the Amounts of Bioactive Components in American Ginseng (Panax quinquefolium L.) Leaves Using Far-Infrared Irradiation

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Contact Info

Product

Resources

About