Porosity changes and retention of ginsenosides in North American ginseng root using different dehydration processes

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Purnama, Monica ^a   Yaghmaee, Parastoo ^a   Durance, Tim D ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Drying; Ginsenosides; North American ginseng; Porosity

Indexed keywords

GINSENOSIDE; GINSENOSIDE RB 1; GINSENOSIDE RG 1; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; FREEZE DRYING; GINSENG; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; NORTH AMERICA; PLANT ROOT; POROSITY; RADIATION EXPOSURE; SURFACE PROPERTY; ULTRASTRUCTURE; VACUUM;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; FREEZE DRYING; GINSENOSIDES; MICROWAVES; NORTH AMERICA; PANAX; PLANT ROOTS; POROSITY; SURFACE PROPERTIES; VACUUM; WATER;

PANAX GINSENG; PANAX QUINQUEFOLIUS;

EID: 77957150321     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01777.x     Document Type: Article

References (35)

1. Official methods of analysis of AOAC International 1955, AOAC Intl, 8th ed, Official method 934.06, Washington, DC, AOAC Intl
2. Attele AS, Zhou YP, Xie JT, Wu JA, Zhang L, Dey L, Pugh W, Rue PA, Polonsky KS, Yuan CS. Antidiabetic effects of Panax ginseng berry extract and the identification of an effective component. Diabetes 2002, 51:1851-8.
3. Brennan J. Evaporation and dehydration. Food processing handbook 2006, 85-124. Brennan J. editor, Weinheim, Germany, Wiley-VCH, p
4. Cho WCS, Chung WS, Lee SKW, Leung AWN, Cheng CHK, Yue KKM. Ginsenoside Re of Panax ginseng possesses significant antioxidant and antihyperlipidemic efficacies in streptozotocin-induced diabetic rats. Eur J Pharmacol 2006, 550:173-9.
5. Chuang WC, Wu HK, Sheu SJ, Chiou SH, Chang HC, Chen YP. A comparative study on commercial samples of Ginseng Radix. Planta Medica 1995, 61:459-65.
6. Consuelo Díaz-Maroto M, Soledad Pérez-Coello M, Dolores Cabezudo M. Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). J Agric Food Chem 2002, 50:4520-4.
7. Court WE. Ginseng: the genus Panax 2000, vol. 15. Amsterdam, Harwood Academic Publishers
8. Cui ZW, Xu SY, Sun DW. Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technol 2004, 22:563-75.
9. Farrell G, McMinn WAM, Magee TRA. Microwave-vacuum drying kinetics of pharmaceutical powders. Drying Technol 2005, 23:2131-46.
10. Hammami C, Rene F, Marin M. Process-quality optimization of the vacuum freeze-drying of apply slices by the response surface method. Int J Food Sci Technol 1999, 34:145-60.
11. Hu C, Kitts DD. Free radical scavenging capacity as related to antioxidant activity and ginsenoside composition of Asian and North American ginseng extracts. J Am Oil Chem Soc 2001, 78:249-55.
12. Huang CT, Clayton JT. Relationships between mechanical properties and microstructure of porous foods: Part I. A review. Engineering and food, Vol. 1. Physical properties and process control 1990, 352-60. Spiess WEL, Schubert H. editors, London, UK, Elsevier Applied Science, p
13. Kaensup W, Chutima S, Wongwises S. Experimental study on drying of chilli in a combined microwave-vacuum-rotary drum dryer. Drying Technol 2002, 20:2067-79.
14. Karabulut I, Topcu A, Duran A, Turan S, Ozturk B. Effect of hot air drying and sun drying on color values and beta-carotene content of apricot (Prunus armenica L.). Lwt- Food Sci Technol 2007, 40:753-8.
15. Karathanos VT, Kanellopoulus NK, Belessiotis VG. Development of porous structure during air drying of agricultural plant products. J Food Eng 1996, 29:167-83.
16. Kim HO, Durance TD, Scaman CH, Kitts DD. Retention of alkamides in dried Echinacea purpurea. J Agric Food Chem 2000, 48:4187-92.
17. Kiranoudis CT, Tsami E, Maroulis ZB. Microwave vacuum drying kinetics of some fruits. Drying Technol 1997, 15:2421-40.
18. Kitts DD, Hu C. Efficacy and safety of ginseng. Public Health Nutr 2000, 3:473-85.
19. Krokida MK, Maroulis ZB, Saravacos GD. The effect of the method of drying on the colour of dehydrated products. Int J Food Sci Technol 2001, 36:53-9.
20. Kwok BHL, Hu C, Durance T, Kitts DD. Dehydration techniques affect phytochemical contents and free radical scavenging activities of Saskatoon berries (Amelanchier alnifolia Nutt.). J Food Sci 2004, 69:122-6.
21. Meda L, Ratti C. Rehydration of freeze-dried strawberries at varying temperatures. J Food Process Eng 2005, 28:233-46.
22. Oetjen GW, Haseley P. Freeze-drying 2004, 2nd ed, Weinheim, Germany, Wiley-VCH
23. Popovich DG, Hu C, Durance TD, Kitts DD. Retention of ginsenosides in dried ginseng root: comparison of drying methods. J Food Sci 2005, 70:S355-S358.
24. Popovich DG, Kitts DD. Generation of ginsenosides Rg3 and Rh2 from North American ginseng. Phytochemistry 2004, 65:337-44.
25. Rahman MS, Al-Zakwani I, Guizani N. Pore formation in apple during air-drying as a function of temperature: porosity and pore-size distribution. J Sci Food Agric 2005, 85:979-89.
26. Rahman MS, Sablani SS. Structural characteristics of freeze-dried abalone: porosimetry and puncture test. Trans I Chem E Part C 2003, 81:309-15.
27. Ren G, Chen F. Degradation of ginsenosides in American ginseng (Panax quinquefolium) extracts during microwave and conventional heating. J Agric Food Chem 1999, 47:1501-5.
28. Ressing H, Ressing M, Durance T. Modeling the mechanisms of dough puffing during vacuum microwave drying using the finite element method. J Food Eng 2007, 82:498-508.
29. Reynolds LB. Effects of drying on chemical and physical characteristics of American ginseng (Panax quinquefolius L.). J Herbs, Spices, Med Plants 1998, 6:9-21.
30. Rodriguez R, Lombrana JI, Unamunzaga M. Analysis of drying strategies with microwave and vacuum in the dehydration of cut apple. 2004, Vol. C:1743-50.
31. Salunkhe DK, Deshpande SS. Foods of plant origin production, technology, and human nutrition 1991, New York, NY, Van Nostrand Reinhold
32. Scaman C, Durance TD. Combined microwave vacuum drying. Emerging technologies in food processing 2005, 507-30. Sun DW, editor, London, UK, Academic Press, p
33. Sham PWY, Scaman CH, Durance TD. Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. J Food Sci 2001, 66:1341-7.
34. Stanley DW, Tung MA. Microstructure of food and its relation to texture. Rheology and texture in food quality 1976, 28-78. Denman JM, Voisey PWRasper VFStanley DW. editors, Westport, Conn., AVI Publ. Co. Inc., p
35. Yousif AN, Scaman CH, Durance TD, Girard B. Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.). J Agric Food Chem 1999, 47:4777-81.