Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens

The purpose of this study was to investigate the effects of white ginseng addition (1%, 1.5%, 2%, 2.5% and 3% of meat weight) on the physical and chemical properties of roast chickens. The parameters studied were basic characteristics (salting absorptivity, texture, shear force, pH and sensory evaluation), lipid and protein oxidation, volatile compounds and ginsenoside content. Headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) were used to identify the flavor compounds of samples. The changes in physical and chemical properties showed that white ginseng had a positive effect on the quality of roast chickens. The oxidation rate of lipid and protein decreased with the increase of white ginseng addition. In addition, the contents of Ginsenoside Rg1 (Rg1), Ginsenoside Re (Re) and Ginsenoside Rb1 (Rb1) in samples were 5.763 μg/g, 6.047 μg/g and 8.447 μg/g, respectively. Obtained data evidenced the possibility of improvement of the quality characteristics and enrichment of the flavor of roast chickens by adding white ginseng.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05394-4.

Changes in Phenolics during Cooking Extrusion: A Review

In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

Effects of extrusion with varying barrel temperature, moisture content, and screw speed on hempseed oil cake were studied for the first time. Extrusion at lower moisture (30%) and higher screw speed (300 rpm) significantly increased the proportion of free polyphenols, flavonoids, and phenylpropionamide content, and α -glucosidase and acetylcholinesterase inhibition activities. Full factorial design confirmed the three-way interactions among all extrusion parameters for all chemical assays with the bound phenolic fraction, total flavonoid content, and DPPH inhibition activity of the free phenolic fraction. HPLC-DAD-ESI-QTOF-MS/MS analysis tentatively identified 26 phenylpropionamides, and the contents of N-trans-caffeoyltyramine (66.26 µg/g) and total phenylpropionamides (85.77 µg/g) were significantly increased after extrusion at the lower moisture and higher screw speed extrusion conditions. The higher α -glucosidase inhibition activity at higher screw speed could be due to the N-trans-caffeoyltyramine (r = 0.99, p < 0.01), while the AChE inhibition activity appeared to be influenced more by the cannabisins A-C, M (r > 0.8, p < 0.01). PRACTICAL APPLICATION: Hempseed oil cake is a byproduct of oil extraction, with high protein and high fiber contents. The results of this research could be used directly in food industry to improve the nutritional and commercial value of hempseed oil cake by extrusion technology.

Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng

BACKGROUND

The purpose of this study was to investigate the effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng and to select the most suitable screw configuration for the processing of ginseng.

METHOD

The extrusion conditions were set as follows: moisture content (20%), barrel temperature (140°C), screw speed (200 rpm), and feeding rate (100 g/min).

RESULT

The extruded ginseng of screw configuration 6 has the highest DPPH free radical scavenging rate, reducing power and total phenol, which is the most suitable configuration for the development of ginseng extract products. In addition, the extruded ginseng of screw configuration 9 has the highest content of total saponin, and the content of rare ginsenoside Rg3 which is scarcely present in the ginseng raw material powder was significantly increased. This intended that twin-screw extrusion process enables the mutual conversion between ginsenosides and rare ginsenoside Rg3 had achieved.

CONCLUSION

The extrusion process promotes the development and utilization of ginseng and provides theoretical basis for the design and development of screw configuration of twin-screw extruded ginseng.

Chemical Comparison of White Ginseng before and after Extrusion by UHPLC-Q-Orbitrap-MS/MS and Multivariate Statistical Analysis

Ultrahigh-performance liquid chromatography Quadrupole-Orbitrap tandem mass spectrometry (UHPLC-Q-Orbitrap-MS/MS) was used to compare the composition of ginsenosides in white ginseng (WG) and extruded white ginseng (EWG). A total of 45 saponins, including original neutral ginsenosides, malonyl-ginsenosides, and chemical transformation of ginsenosides, were successfully identified in both WG and EWG. Multivariate statistical analyses including supervised orthogonal partial least squared discrimination analysis (OPLS-DA) and hierarchical clustering analysis (HCA) were used to analyze components of white ginseng before and after extrusion. As a result, three ginsenosides (malonyl (M)-Rb1, M-Rb2, and M-Rc) were found to be increased in WG, while three ginsenosides (Rb2, Rc, and Rg1) were elevated in EWG. In the OPLS-DA S-plot, the different compositions of ginsenoside that were distinguished between WG and EWG were screened out. Experimental results indicate that the UHPLC-Q-Orbitrap-MS/MS is a useful tool to characterize variations of ginsenosides in WG and EWG.