Optimization of Encapsulation Conditions for Fermented Red Ginseng Extracts by Using Cyclodextrin

摘要

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. P- and y-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on p- and y-CD combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rbi, and total acidity. The optimized mixing ratio of P- and y-CD for reducingbitterness was the least expected value of 2.07 at P-CD 3.74% versus the soluble solid content of fermented red ginseng concentrate and the y-CD 20.63% mixture. The encapsulation effects of ginsenoside Rbl were the most expected value of 96.75% at P-CD3.47% and y-CD 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at P-CD 9.34%> and y-CD 9.96%> mixture. The encapsulation effects of lactic acid were the most expected value of 67.73%> at P-CD 16.0% and y-CD 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping P-and y-CD combination ratio was P-CD 10% and y-CD 13%.