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. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621104 | PMC |
| http://dx.doi.org/10.3390/foods10112714 | DOI Listing |
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Article Synopsis
- Ginseng contains rare compounds called ginsenosides, specifically 25-OH-PPT (T19), known for beneficial effects like lowering blood sugar and reducing inflammation.
- The research focused on optimizing the process to extract T19 from ginseng stems and leaves, utilizing different acids and hydrolysis conditions to maximize yield safely.
- Results showed that hydrochloric acid increased T19 content significantly, while citric acid was safer; additionally, T19 demonstrated protective effects on heart cells by reducing oxidative stress and impacting fibrosis markers.
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