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Background
The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng.
Method
The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), sc...
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Citations
... Another report indicated that the antioxidant properties of ginseng extrudates were significantly increased after ginseng powder was extruded by different configurations of screws, and the content of total saponins in ginseng extrudates was up to 14.31%, and the content of rare ginsenoside Rg3, which is almost absent in raw ginseng powder, was increased by 73.33%. [21] Extrusion operation parameters (moisture content, barrel temperature, screw speed, etc.) are very important factors affecting the physical and chemical properties of extrusion. The effects of moisture content, barrel temperature and screw speed on the physicochemical properties of red ginseng extrusion were verified in an experiment by Gui. ...
... The Rhodiola extrudate extract was prepared using the method described by Zhang et al. [21] with slight modifications. Firstly, Rhodiola extrudate powder (2.0 g) was mixed with 30 mL of 70% (v/v) ethanol and heated in a water bath at 50°C for 1 h. ...
... This result is in consistent with those previously reported in the literature. [21,38] The scavenging capacity against DPPH and ABTS free radicals in Rhodiola extrudates could be due to the increase in rhodiolosides and phenolic acids. [39] This is consistent with the results of the present experiment in which rhodioloside and total phenol content were increased after being extruded. ...
In order to explore the effect of extrusion operating parameters on the physicochemical and antioxidation properties of the extruded Rhodiola, Rhodiola was extruded as raw material under different moisture content (24, 26, 28%), barrel temperature (120, 130, 140°C) and screw speed (200, 250, 300 rpm) conditions. After extrusion, the water solubility index of Rhodiola was significantly higher than that of raw material, while the water absorption index was significantly lower than that of raw material. In addition, due to Maillard reaction, L* and a* values of color decreased significantly. The extraction rate of soluble substances, rhodioloside, total flavonoids and total phenols of Rhodiola rosea after extrusion were significantly higher (P < .05) than those of the raw material. Both moisture content and barrel temperature had important effects on the total phenolic content and antioxidant activity. At the same time, moisture content also significantly affected the rhodioloside content when the barrel temperature significantly affected the total flavonoid content. Whereas, the screw speed significantly affected the total flavonoid content. In conclusion, the extrusion process facilitated the increase of active ingredients of Rhodiola and significantly enhanced its antioxidant capacity.
Black ginseng is a novel manufactured ginseng product, and the application of black ginseng products in market is increasing in recent years. Black ginseng is prepared by steaming and fermentation, but not as mature as processing red ginseng. Therefore, complete proposals for preparation techniques are firstly presented. Additionally, there are also abundant chemical components in black ginseng, including ginsenosides, polysaccharides, amino acids, polyphenols, flavonoids, etc. Among them, ginsenosides, polysaccharides and phenolic compounds are the main ingredients, making health benefits of black ginseng stronger than other ginseng products. Therefore, black ginseng as a functional food has come to the market in various forms, such as candies, tea, porridge, soup, etc. The improvement in nutrition, flavor, and safety has exhibited a broad prospect for black ginseng products in food industry. Accordingly, preparation technologies, phytochemistry, health benefits and application of black ginseng are comprehensively evaluated.
