99E-9 |
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K. SEONG1, C.-W. Park1, J.-S. Yang2, K.-H. Choi2, J.-H. Lee2, and J. Park1. (1) Dept. of Biotechnology, Yonsei Univ., 134 Shinchon-dong, Seodaemun-ku, Seoul, 120-749, South Korea, (2) Research center division, Greenbiotech Co., Ltd, 45-70, Yadang Ri, Kyoha Myun, Paju City, Gyeonggi Province, 413-835, South Korea Recent increase in the demand for ginseng as a health food supplement has spurred an interest in improving quality of ginseng products as well as better understanding fundamental characteristics of ginseng. Red ginseng processes have been developed for long-term storage and distribution. Conventional preparation of Korean red ginseng relies on steam-cooking to ensure preservation which may alter the ginsenoside composition. High pressure processing is a novel food processing technology wherein foods are subjected to elevated pressures to achieve microbial inactivation or to alter the food attributes in order to achieve desired qualities. The purpose of this study was to investigate the effects of high-hydrostatic pressure pretreatment on ginsenoside composition of Korean red ginseng. High-pressure pretreated Korean red ginseng was compared to those produced by a conventional method. Six-year old Korean ginsengs were treated at room temperature for 1 min with high-hydrostatic pressure (200-600 MPa) and steamed at 98o C for 3 h. All pressure-pretreated samples were vacuum-packaged in polyethylene film before pressurization. Major ginsenosides of red ginseng were analyzed by HPLC. Scanning electron microscopy was used to study change in microstructure of ginseng. Total amounts of major ginsenosides were increased 45% when samples were pressurized before steaming. Each content of 4 protopanaxadiol-type ginsenosides of the pressure-pretreated red ginseng increased 34-43% and 5 protopanaxatriol-type ginsenoside of the pressure-pretreated red ginseng increased 45-66% compared to conventional red ginseng. High-pressure treatment caused damages in ginseng plant cells and increased extraction of ginsenosides of red ginseng products. High-hydrostatic pressure had effect on the increasing yield of total ginsenosides and major ginsenosides of Korean red ginseng. As a pretreatment process, high-hydrostatic pressure can be applied to produce high quality Korean red ginseng.
Session 99E, Nonthermal Processing: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |