Taste masking and stability improvement of Korean red ginseng (Panax ginseng) by nanoencapsulation using chitosan and gelatin
- Authors
- Han, Eun Ji; Elbegbayar, Enkhtsatsral; Baek, Youjin; Lee, Ji-Soo; Lee, Hyeon Gyu
- Issue Date
- Oct-2023
- Publisher
- Elsevier B.V.
- Keywords
- Anti-platelet activity; Bitterness; Chitosan nanoparticles; Ginsenosides; Red ginseng
- Citation
- International Journal of Biological Macromolecules, v.250, pp.1 - 9
- Indexed
- SCIE
SCOPUS
- Journal Title
- International Journal of Biological Macromolecules
- Volume
- 250
- Start Page
- 1
- End Page
- 9
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/192283
- DOI
- 10.1016/j.ijbiomac.2023.126259
- ISSN
- 0141-8130
- Abstract
- In this study, red ginseng extract (RGE)-loaded nanoparticles (NPs) were prepared by ionic gelation between chitosan (CS) and gelatin (Gel), and the physical characteristics of the RGE-loaded CS-Gel NPs (RGE-CS/Gel NPs), including particle size and polydispersity index (PDI), using different ratios of CS and Gel were examined. The particle size and PDI were 398.1 ± 41.3 nm and 0.433 ± 0.033, respectively for the optimal ratio of CS (0.075 mg/mL) and Gel (0.05 mg/mL). In vitro taste masking test and in vivo sensory evaluation using 10 panelists demonstrated that the CS/Gel NPs significantly reduced the bitter taste of RGE. Additionally, the CS/Gel NPs improved the thermal and acid stabilities, which were almost 6 and 8 times higher than those in the free RGE (p < 0.05), respectively. Likewise, our findings revealed that the RGE-CS/Gel NPs effectively maintain their inhibitory function against platelet aggregation (76.30 %) in an acidic environment. Therefore, the CS/Gel NPs can be used as a potential delivery system to mask the bitterness and improve the stability of RGE, which may enhance its application as a more palatable functional food ingredient with high anti-platelet activity.
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