Sediment formation and analysis of the main chemical components of aqueous extracts from different parts of ginseng roots.

Sediment is a key issue in the production and marketing of plant beverages, as is ginseng beverages. The formation of sediment in ginseng beverages is a gradual process. This work describes the formation of sediment from different parts of ginseng and describes the color and clarity of the liquid and the amount and morphology of the sediment.

Formation and Characterization of Irreversible Sediment of Ginseng Extract.

Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation.

Effect of stabilization malvids anthocyanins on the gut microbiota in mice with oxidative stress.

Malvids anthocyanins have been proven to have a significant antioxidant activity. However, natural anthocyanins are unstable as they are easily affected by temperature, light, and pH. They can produce copigmentation with caffeic acids, leading to the improvement of color stability.

Identification of Stabilization of Malvid Anthocyanins and Antioxidant Stress Activation via the AMPK/SIRT1 Signaling Pathway.

Rupr. "Beibinghong" is abundant in anthocyanins, including malvidin (Mv), malvidin-3-glucoside (Mv3G), and malvidin-3,5-diglucoside (Mv35 G). Anthocyanins offer nutritional and pharmacological effects, but their stability is poor.