Food Science and Biotechnology

, Volume 27, Issue 2, pp 425–431 | Cite as

Physicochemical and in vitro digestion characteristics of size-different red ginseng powders

  • Yeong Eun Kim
  • Jina Ryu
  • Jun Tae Kim
  • Seokjin Suh
  • Geun-Pyo Hong
  • Sanghoon Ko


The aims of the present study were to prepare different-sized red ginseng powders and investigate the particle size effect on the release property of ginsenosides in in vitro digestion conditions. Ultrafine powder showed bimodal particle size distribution with a large peak at around 100 μm and small peak at around 10 μm, differently from fine powder showing unimodal distribution at 100 μm. The specific surface areas of fine- and ultrafine powders were 48.72 ± 6.41 and 86.74 ± 5.96 m2/g, respectively. Time-dependent release property of the powders in the simulated gastrointestinal fluids was determined by quantifying ginsenoside Rg1 released. The initial and final concentrations of ginsenoside Rg1 released was higher in ultrafine powder than fine one. It is expected that particle size reduction and corresponding increase in the specific surface area have a potential to improve the release of ginsenosides in the gastrointestinal tract and enhance the chances to be absorbed in human body.


Red ginseng Ultrafine powder Particle size effect In vitro digestion conditions Release property 



This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (No. 2014M3A7B4051898).


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  • Yeong Eun Kim
    • 1
  • Jina Ryu
    • 1
  • Jun Tae Kim
    • 2
  • Seokjin Suh
    • 1
  • Geun-Pyo Hong
    • 1
  • Sanghoon Ko
    • 1
  1. 1.Department of Food Science and TechnologySejong UniversitySeoulRepublic of Korea
  2. 2.Department of Food Science and TechnologyKeimyung UniversityDaeguRepublic of Korea

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