Formation and Characterization of Irreversible Sediment of Ginseng Extract

Qu, Di; Mei, Hua; Chen, Jianbo; Li, Shanshan; Lian-kui, Wen; Sun, Yinshi

doi:10.3390/foods10112714

Cited by 3 publications

(2 citation statements)

References 47 publications

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“…According to prior research, an interaction of hydrogen bonding, covalent bonding, ionic bonding, hydrophobic action and van der Waals forces predominantly contributes to the sedimentation of beverages (Yang et al, 2020). At present, only few reported studies on beverages have been conducted that indicate that sediment is a key issue of common concern in the beverage industry (Qu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

A Bibliometric analysis of research on stability of functional beverages by use of hydrocolloids using VOSviewer mapping analysis computations

Chaturvedi,

Sahrawat

2023

Preprint

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This article presents a scientific overview of studies on the stabilization of functional beverages in relation to the use of hydrocolloids globally, an emerging yet expanding association that has developed through time and been systematized since 1963. A bibliometric analysis based on data from 717 records was used for examining the extracted articles after the screening from databases in Scopus, Web of Science core collection and Dimensions.ai between 2002 and 2022, using VOSviewer. The outcomes included publications on use of hydrocolloids in stabilization of functional beverages were significantly increased globally after 2017. China, Iran, United States and Brazil were the most productive producer of research that have played a leading role in collaborative research on application of stabilizers in functional beverages. The study also focuses on highly cited articles addressing the application of hydrocolloids in stabilization had been identified in several substantially cited publications. The journal co-citations revealed 75 specific journals and co-citation between cited references obtained a result of 134 cited references mainly published in Food Hydrocolloids and Food Chemistry. The co-occurrence of keywords that appeared extensively were offering evidence of a progression that permits for the rise of competing hypotheses on the implications of the use of hydrocolloids in the stabilization of functional beverages.

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Section: Introductionmentioning

confidence: 99%

A Bibliometric analysis of research on stability of functional beverages by use of hydrocolloids using VOSviewer mapping analysis computations

Chaturvedi,

Sahrawat

2023

Preprint

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“…The floc, mostly reversible sediment, is a polysaccharide-protein flocculate, and they combine via covalent and noncovalent bonds. The complex formed by a covalent bond is irreversible due to strong interactions, while the complex formed by a noncovalent bond can be redissolved by heating and oscillation in the initial stage of sediment formation due to weak forces [27]. The main components that affect the turbidity of ginseng extract are free amino acids, total saponins, Al, Ba, Ca, Fe, Mn, Ni, and Sr.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Key Chemical Components in Aqueous Extract Sediments of Panax Ginseng at Different Ages

Lian-kui

et al. 2022

Foods

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Panax ginseng beverages have been some of the most popular plant drinks among consumers in recent years, but they become turbid and sediment are easily formed during production and marketing, these are some of the key issues that affect the quality of the beverages. In this study, we analysed the physicochemical properties of sediments in aqueous extracts of 3- to 6-year-old ginseng, and by tracing the sediment formation process from 0–40 days, we observed that the sediment was gradually beginning on day 10. The solid content of ginseng aged 5 and 6 years was significantly higher than that of ginseng aged 3 and 4 years. There was no significant difference in the sediment amount sediment in the extracts of ginseng of different ages. The light transmittance of the extracts after centrifugation was significantly higher than before centrifugation. Colour-difference analysis found that there was a significant positive correlation between ginseng age and colour-difference value (ΔE). Chemical composition analysis showed that total sugar and proteins were the main components of the sediment. In addition, ginsenosides, amino acids and minerals were also involved in sediment formation to different degrees. A stepwise regression model was established through principal component analysis (PCA), and the regression equation for predicting the sediment amount was obtained as follows: sediment amount (mg/mL) = 2.906 − 0.126 × CTotal saponins − 0.131 × CFree amino acids.

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The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream

Qin,

Jiang,

Parveen

et al. 2024

Journal of Food Composition and Analysis

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Formation and Characterization of Irreversible Sediment of Ginseng Extract

Cited by 3 publications

References 47 publications

A Bibliometric analysis of research on stability of functional beverages by use of hydrocolloids using VOSviewer mapping analysis computations

A Bibliometric analysis of research on stability of functional beverages by use of hydrocolloids using VOSviewer mapping analysis computations

Analysis of Key Chemical Components in Aqueous Extract Sediments of Panax Ginseng at Different Ages

The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream

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