• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.156-161
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• 2009

Effects of extrusion conditions (barrel temperature and moisture content) and fermentation time on the antioxidant properties of root hair of tissue cultured raw mountain ginseng (MG) were investigated. The barrel temperature/ moisture combinations were: $110^{\circ}C$/25% (MG1), $140^{\circ}C$/25% (MG2), $110^{\circ}C$/35% (MG3) and $140^{\circ}C$/35% (MG4). Red ginseng (RG) was also investigated. The contents of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and polyphenolic increased after fermentation in RG and even more in MG, while extruded ginseng samples exhibited little change. The increases noted with MG and RG occurred during the first 4 days of fermentation. DPPH radical scavenging activity decreased after extrusion and was significantly higher in MG (20.93%) than RG (1.63%) on the first day of fermentation. DPPH radical scavenging activity in the barrel temperature/moisture combinations were 19.01% (MG1), 14.45% (MG2), 20.37% (MG3) and 15.78% (MG4). The content of polyphenolic compounds in ginseng samples displayed a similar trend. Acidic polysaccharide in RG and MG1${\sim}$MG4 were higher than MG, but decreased during fermentation. Crude saponin in RG and MG1${\sim}$MG4 decreased after 15 days of fermentation, while increasing in MG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.946-950
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• 2009

Chemical components and antioxidative activities of white ginseng, red ginseng and extruded white ginseng (EWG) were evaluated. Extrusion condition was 20% moisture content, 100 and $140^{\circ}C$ barrel temperature. The results showed that total sugar and acidic polysaccharide contents of white ginseng powder were increased after extrusion treatment of which EWG at $140^{\circ}C$ barrel temperature had higher value than EWG at $100^{\circ}C$ barrel temperature. Free radical scavenging activity of EWG at $140^{\circ}C$ barrel temperature was 80.2 and 45.6% respectively. The butanol fraction of polyphenolic compound and acidic polysaccharide were $27.2{\pm}0.1\;mg/g$ and $217.6{\pm}0.7\;mg/g$, respectively. The ginsenosides were quantified by HPLC and the yield of ginsenoside-Rg3s and Rg3r were achieved by extrusion process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1018-1024
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• 2008

The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.921-927
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• 2015

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and $140^{\circ}C$, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of $100^{\circ}C$ were $7.53{\times}10^8N/m^2$, $7.49{\times}10^5N/m^2$, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.258-264
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• 2014

This study investigated the effects of die temperature and repeated extrusion on the chemical components and antioxidant properties of extruded white ginseng (EWG). Die temperature was adjusted to 100, 120, and followed by repeated extrusion under the same conditions with corresponding samples. Secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ had the highest acidic polysaccharide content of all extrudates. Increasing die temperature and repeated extrusion both increased crude saponin content of the extrudate. Ginsenoside Rh1 was detected in the EWG ($140^{\circ}C$) and SEWGs, whereas ginsenosides Rg3s and Rg3r were only detected in SEWG ($140^{\circ}C$). The highest total phenolic content, DPPH radical scavenging activity, and reducing power obtained from SEWG ($140^{\circ}C$) were $8.55{\pm}0.03$ mg/g, $72.05{\pm}0.63%$, and $0.80{\pm}0.004$, respectively. In conclusion, repeated extrusion increases antioxidant activity and crude saponin contents for the development of improved ginseng products.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.305-311
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• 1991

The study was designed to investigate overall acceptability of rice extrudate with added ginseng flour extruded by single screw extruder. Graphic three dimension analysis on response surface regression was conducted for overall acceptability evaluated by balanced incomplete block design. Overall acceptability, which formed a saddle point, increased as moisture content increased at lower die temperature, and as moisture content decreased at higher die temperature. Critical values of each variable which indicated optimum response are 5.0% ginseng content, 17.8% moisture content and 104.6$^{\circ}C$ die temperature, and optimum inferred score of overall acceptability is 59.6 and 90. Key words: extrdate, overall acceptability, response surface regression analysis, balanced incomplete block method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Korean Journal of Medicinal Crop Science
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• v.22 no.5
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• pp.349-362
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• 2014

This study was designed to maximize extract yields of functional components in Angelica gigas Nakai by extrusion process. In addition, the optimizing condition of the extrusion process was established to increase the extraction of the functional components in A. gigas. The total polyphenol was increased by 40% compared to a control. And the optimizing condition was that the screw speed was 62.76 rpm, the amount of A. gigas powder was 34.79 kg/h, and the amount of water was 4.44 kg/h. The result of antioxidant activities of A. gigas extrusion, the inhibition of oxidization had the effect of 10.29 ~ 14.59% compared to a control. The content of decursin and decursinol angelate, which were index components, was 6.37%; it was increased by 16.64% compared to a control (5.31%) and showed a significantly difference (p < 0.05). And the optimizing condition was the screw speed 93.71 rpm, the amount of A. gigas powder was 28.67 kg/h, and the amount of water was 9.9 kg/h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1179-1186
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• 2009

This study was carried out to investigate the effect of saengmaec-san on the level of blood glucose and serum components in streptozocin (STZ)-induced diabetic rats. The experimental groups were divided into normal group (normal), diabetic control group (Dia-control), 10% saengmaec-san (white ginseng) group (DA), 10% saengmaec-san (fermented white ginseng) group (DB), 10% saengmaec-san (fermented red ginseng) group (DC), 5% saengmaec-san (extruded and fermented white ginseng) group (DDL), 10% saengmaec-san (extruded and fermented white ginseng) group (DDH). The body weight after induction of diabetes was 85.4% in the Dia-control group compared with the normal group. But in the DA group, the body weight showed clear sign of recovery almost normal level after administration of saengmaec-san for two weeks. The food efficiency ratios (FER) were 5.94% in the normal group. But it was significantly decreased in the Dia-control group (0.58%). All the treatment groups showed increase of FER compared with the Dia-control group. The level of blood glucose was significantly increased in the STZ-induced diabetes groups but it was decreased in all the treatment groups after administration for 2 weeks. Serum creatinine level were significantly higher in the STZ-induced diabetes groups and after administration of saengmaeg-san for 2 weeks while the level of serum creatinine was decreased 33.3% in the DB group. After administration of saengmaec-san for two weeks, serum total cholesterol level were significantly lower in all treatment groups than the first day of the total cholesterol level. The level of serum triglyceride was increased in all the treatment groups compared with the first day of triglyceride level. The level of serum HDL-cholesterol, after STZ-induced diabetes, was decreased in all treatment groups but particularly in the DDL and DDH groups increased HDL-cholesterol level compared with the first day of the saengmaec-san administration. Compared with the beginning of experiment, Atherogenic index (AI) were significantly decreased in all treatment groups than the Dia-control group and showed clear sign of recovery almost normal level. These results suggested that the saengmaec-san could be developed as an antidiabetic agent.