Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Ye-Na | - |
dc.contributor.author | Kwon, Hye-Jeong | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.date.available | 2020-04-17T04:21:42Z | - |
dc.date.issued | 2019-12 | - |
dc.identifier.issn | 1466-8564 | - |
dc.identifier.issn | 1878-5522 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/38622 | - |
dc.description.abstract | Effects of pulsed electric field (PEF) technology on physicochemical properties of raw Panax ginseng roots were investigated in this study. PEF treatment was conducted with different electric field strength (0.5, 1.5, and 2.5 kV/cm) and pulse width of 25 μs. Ginseng cell and vacuole membranes were significantly affected by PEF treatment at field strengths >1.5 kV/cm. Changes in membrane systems due to PEF treatment were verified by increased ion leaching and increased cell membrane disintegration (conductivity disintegration index Z value). Observation by electron microscopy revealed vacuole destruction and plasma membrane separation following PEF treatment. Texture profile analysis showed a significant decrease in hardness (by 44%) and chewiness (by 45%) at 2.5 kV/cm. PEF treatment had little effect on proximate composition and crude saponin content of ginseng roots. However, total phenolic content (by 11%) and antioxidant activity (by 21.4% for DPPH and 3.64% for ABTS) were significantly increased. Industrial relevance: Raw ginseng is normally steamed and dried to make white ginseng and red ginseng. However, using these methods is time consuming and requires much energy. Pulsed electric field (PEF) can induce the changes in physicochemical properties of ginseng with less energy for a short period of time. By using this technology, we can obtain ginseng products with high cell permeability and high antioxidant ability by tailoring the microstructure. This potentially increases the extraction of bioactive compounds in ginseng and significantly enhances the mass transfer during subsequent processing, thereby improving the efficiency of the whole process. These results could be used as basic study for the production of high-quality ginseng products using non-thermal technologies. © 2019 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.ifset.2019.102232 | - |
dc.identifier.bibliographicCitation | Innovative Food Science and Emerging Technologies, v.58 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000500384300009 | - |
dc.identifier.scopusid | 2-s2.0-85073746926 | - |
dc.citation.title | Innovative Food Science and Emerging Technologies | - |
dc.citation.volume | 58 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.subject.keywordAuthor | Ginseng | - |
dc.subject.keywordAuthor | Microstructure | - |
dc.subject.keywordAuthor | Physicochemical properties | - |
dc.subject.keywordAuthor | Pulsed electric field | - |
dc.subject.keywordPlus | Antioxidants | - |
dc.subject.keywordPlus | Cell membranes | - |
dc.subject.keywordPlus | Cytology | - |
dc.subject.keywordPlus | Disintegration | - |
dc.subject.keywordPlus | Electric fields | - |
dc.subject.keywordPlus | Mass transfer | - |
dc.subject.keywordPlus | Microstructure | - |
dc.subject.keywordPlus | Textures | - |
dc.subject.keywordPlus | Anti-oxidant activities | - |
dc.subject.keywordPlus | Conductivity disintegration indices | - |
dc.subject.keywordPlus | Electric field strength | - |
dc.subject.keywordPlus | Ginseng | - |
dc.subject.keywordPlus | Pulsed electric field | - |
dc.subject.keywordPlus | Pulsed electric field treatments | - |
dc.subject.keywordPlus | Texture profile analysis | - |
dc.subject.keywordPlus | Total phenolic content | - |
dc.subject.keywordPlus | Physicochemical properties | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.