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Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin
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 Title & Authors
Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin
Shin, Myung-Gon; Lee, Gyu-Hee;
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 Abstract
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. - and -cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on - and combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of - and for reducing bitterness was the least expected value of 2.07 at 3.74% versus the soluble solid content of fermented red ginseng concentrate and the 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at 3.47% and 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at 9.34% and 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at 16.0% and 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping -and combination ratio was 10% and 13%.
 Keywords
-cyclodextrin;-cyclodextrin;encapsulation;ginsenoside Rb1;off-flavor;
 Language
Korean
 Cited by
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