A comparative study on physicochemical and emulsifying properties of white and red ginseng dietary fibers from ginseng residues

文献类型： 外文期刊

第一作者： Li, Xueqing

作者： Li, Xueqing;Qu, Di;Sha, Jiyue;Sun, Yinshi

作者机构：

关键词： Ginseng dietary fiber; Physicochemical property; Emulsifying property; Emulsion stability; Microstructure

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 208 卷

页码：

收录情况： SCI

摘要： To achieve high-value development of ginseng residue, white ginseng dietary fiber (W-DF) and red ginseng dietary fiber (R-DF) were obtained from ginseng residues, and their physicochemical properties, emulsifying properties, and their applications in emulsions were comparatively investigated. The results demonstrated that W-DF, whose smaller particle size facilitated its rapid adsorption at the oil-water interface and exhibited better emulsifying activity, coupled with stronger electrostatic repulsion, prepared emulsions with superior centrifugal, heating, and refrigeration stability. In contrast, the R-DF obtained showed excellent solubility, foamability, and crystallinity as the red ginseng steaming process helped to improve the soluble fractions. Meanwhile, the storage stability of the R-DF stabilized emulsion was more prominent. Furthermore, the increase in pH reduced the fiber aggregation and increased the absolute potential and soluble protein content, causing the D-3,D-2 values of emulsions to decrease. However, the structure of the fibers got loose when the aqueous phase environment near neutral pH, which led to a decrease in the emulsifying activity, resulting in an increment in the large droplets and a bimodal distribution of droplets. Therefore, the emulsions near neutrality showed higher D-4,D-3 values. The findings pave the way for exploring ginseng dietary fiber as a natural and effective emulsifier.

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