Particle size of ginseng ( Panax ginseng Meyer) insoluble dietary fiber and its effect on physicochemical properties and
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Particle size of ginseng (Panax ginseng Meyer) insoluble dietary fiber and its effect on physicochemical properties and antioxidant activities Guihun Jiang1†, Zhaogen Wu1†, Kashif Ameer3, Shanji Li1* and Karna Ramachandraiah2*
Abstract Dietary fibers (DFs) and associated phytochemicals in ginseng species are known to provide various functional and health benefits. The incorporation of ginseng insoluble dietary fiber (IDF) in food products often result in undesirable physicochemical properties. Thus, to overcome such demerits, micronization of IDF has been considered. This study investigated the effect of particle size on the physicochemical properties, antioxidant activities, structure and thermal analysis of ginseng IDF. Micronized IDF powder with median particle diameter of 15.83 μm was produced through fine grinding. Reduction of ginseng IDF resulted in increased brightness, water holding capacity and solubility. Decreasing particle sizes also lowered bulk, tapped density, Carr index and Hausner ratio. Reduction of particle size caused greater extractability of mineral and phenolic content and thereby increasing the DPPH radical scavenging activity and ferric reducing antioxidant power. Increased polyphenol extraction with smaller particle size also lowered the mice erythrocytes hemolysis percentage while the hemolysis inhibition rate was increased. Particle size also influenced the thermal stability of ginseng IDF powders. FTIR spectra revealed lack of impact on the major phenolic structures due to superfine grinding. Hence,micronized ginseng IDF powders with improved physicochemical properties and antioxidant activities possess the potential to be used in food and pharmaceutical industries. Keywords: Ginseng, Insoluble dietary fiber, Superfine grinding, Physicochemical properties, Antioxidant activities Introduction Several studies have elucidated various functional and health benefits of dietary fibers (DFs) including reducing postprandial glycemic index while maintaining gastrointestinal function and lowering the risk of cardiovascular diseases, diabetes and colon cancer [1]. The other functional effects of DFs include influences on water holding capacity (WHC) and oil holding capacity (OHC), which could be potentially utilized in the development or *Correspondence: [email protected]; [email protected] † Guihun Jiang and Zhaogen Wu contributed equally to this work 1 School of Public Health, Jilin Medical University, Jilin 132013, China 2 Department of Food Science and Biotechnology, Sejong University, Seoul 05006, South Korea Full list of author information is available at the end of the article
reformulation of food products. DFs are defined as carbohydrate polymers primarily derived from the cell walls of plants with two or more monomeric units [2]. DFs can be directly obtained from natural sources such as cereals, vegetables, and fruits. For the enrichment of foods, fibers with particular properties have been extracted, isolated and modified from various sources. Fibers are deriv
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