Monitoring of Chemical Changes in Explosively Puffed Ginsengvand the Optimization of Puffing Conditions

Abstract

:Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients (R 2 ) of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.

Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing

“…It was reported that several polar ginseng saponins were transformed into lower molecular weight non-polar saponins during ginseng roasting [24]. As reported by Yoon et al [32], an increase in crude saponin content after puffing was associated with a reduction in the molecular weight of saponin due to heat treatment and with the facilitation of saponin solubilization caused by the disruption of cell walls.…”

Recent Methodology in Ginseng Analysis

“…Black ginseng is prepared by repeated cycles of atmospheric steaming and sun-drying [13]. Puffed ginseng is prepared by applying an optimized puffing pressure and residual moisture content in ginseng [14]. Fermentation with intestinal microbial flora leads to structural modification of the ginsenosides.…”

Effects of moisture content and puffing pressure on extraction yield and antioxidant activity of puffed 21-year-old Platycodon grandiflorum roots

“…Park et al (25) reported that some polar ginseng saponins were transformed into smaller non-polar ginseng saponins after roasting, resulting in increased crude saponin contents. Yoon et al (20) suggested that the higher crude saponin content of puffed ginseng was attributable to the enhanced solubility of heat-destroyed cell walls, as well as to a decrease in the molecular mass of saponin due to heat and pressure processes.…”

“…Recently, it was reported that puffed ginseng showed a higher extraction yield and increased levels of crude saponins, total phenolic compounds, and acidic polysaccharides, compared with non-puffed raw and red ginsengs (18)(19)(20). In addition, Kim et al (19) reported that levels of the major ginsenosides Rb1, Rb2, Rc, Rd, Re, and Rg1 in puffed ginseng were reduced as the puffing pressure was increased; consequently, production levels of ginsenoside Rg3 after puffing indicated changes in the chemical structures of one or more major ginsenosides.…”