Ginsenosides are sensitive to various factors such as pH, temperature, ionic strength, etc. However, powdery form of ginseng is good to preserve ginsenosides in it compared to the extracted form. In addition, the ginseng powder can provide pickering effect to control emulsion stability as a substitute of emulsifier forming wall on the surface of oil. A ginseng pickering emulsions was prepared by mixing, MCT oil, polysorbate 80 and ginseng. Thereafter, to homogenize the emulsions magnetic stirrer, homogenizer and ultra sonicator were used. The physicochemical properties, stability, and bioaccessibility of the ginseng pickering emulsion were investigated. Both particle size and polydisperse index of the ginseng pickering emulsion were constant as time elapsed. However, pH and zeta-potential of the ginseng pickering emulsion decreased over time. Moreover, to find out the proper amount of ginseng powder, different ginseng powder weights were added to sample respectively and the physiochemical characteristics were measured. The pH and zeta-potential value tended to decrease following increase of amount of ginseng powder. This result is impacted to food quality and it could be used as a preliminary result in the development of food product.

• Hye-Eun Jo(Department of Food Science and Technology, Sejong University)
• Sanghoon Ko(Department of Food Science and Technology, Sejong University)