Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

• Main Authors: Hayeong Jeong, Dong Hyeon Park, Han Geuk Seo, Mi-Jung Choi, Youngjae Cho
• Format: Article
• Language: English
• Published: MDPI AG 2020-02-01
• Series: Foods
• Subjects: cryogenic milling; ginseng; particle size; physiological activity; roasting; water solubility
• Online Access: https://www.mdpi.com/2304-8158/9/2/223

This study aimed to evaluate the effect of reduced particle size of ginseng by roasting and cryogenic milling on increasing its water solubility and physiological activity. The samples were roasted for different times (9&#8722;21 min) and generated in different sizes (10&#8722;50, and &gt;50 &#956;m). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples, based on Sauter mean diameter (D [3,2], <i>p</i> &lt; 0.05). Furthermore, the particle sizes of roasted samples decreased until roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10&#8722;20 &#956;m-sized samples showed the highest values when compared with &gt;50 &#956;m-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (<i>p</i> &lt; 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min, except for the 10&#8722;20 &#956;m sample. Ginsenoside content of roasted samples &gt;20 &#956;m size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.