Structural and physicochemical properties of composites between starch nanoparticles and ß-carotene prepared via nanoprecipitation.

To apply starch nanoparticles (SNP) as host materials for ß-carotene encapsulation, aqueous SNP dispersions (10, 25, 50, and 100 mg/10 mL) and ß-carotene in acetone (10, 50, 100, 150, and 200 µg/mL) were mixed. The acetone in the mixture was evaporated to prepare SNP and ß-carotene composites, which were homogeneously dispersed in aqueous media with over 90 % solubility. When SNP content was higher than 50 mg, over 80 % of ß-carotene was encapsulated in the composite matrix. X-ray diffraction, nuclear magnetic resonance spectroscopy, and transmission electron microscopic analyses confirmed the micellar-shaped composite particles with diameters <120 nm and an amorphous structure. High SNP content in the composites enhanced ß-carotene stability under extremely hot and acidic conditions as well as against ultraviolet rays and oxidation reactions. The encapsulated ß-carotene was not readily released in simulated gastric fluid, but was gradually released in simulated intestinal fluid via SNP digestion in the composites.

Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup.

Ginseng has been used as a medicinal herb in Asian countries for hundreds of years. It contains many kinds of ginsenosides as major active ingredients and is known to have neuroprotective, anti-inflammatory, antitumor, and antidiabetic properties. In this study, we have developed cream soup with different concentrations (0%, 3%, 5%, 7%, and 10%) of ginseng powder (GP) and determined the quality characteristics (color, viscosity, salinity, etc.) and antioxidant activity, along with sensory parameters. After the addition of GP, significant differences in salinity, L* and a*color value, DPPH, and ABTS were found among different concentrations of GP. Cream soup supplemented with GP 10% exhibited the highest values for DPPH and ABTS (83.5% and 87%, respectively), while the contents of total phenolic and saponin were 0.651 ± 0.02 (mg Gallic acid Equiv./g, DW) and 0.797 ± 0.05 (mg Diosgenin Equiv./g, DW), respectively. Moreover, there were no significant changes for °Brix value, pH, acidity, and total flavonoids content compared to control. The sensory characteristics indicated bitterness with the increase in the concentration of GP. However, a non-significant difference was observed between the control and supplemented samples for color, viscosity, and overall preference. Therefore, the supplementation of GP to cream soup could exhibit health benefits and increase the demand for ginseng to promote public health as functional food material.