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.

작은 고체 분체들은 피커링 유화 체계에서 안정화제로 작용하는 것은 이미 알려진 사실이다. 이 연구에서 우리는 알킬실란 처리 TiO2와 n-헥실알코올, 수계로 안정한 피커링 에멀젼을 제조하였다. TiO2 입자에 의해 안정화된 피커링 에멀젼을 제조하기 위한 최적의 조건은 TiO2 입자의 양과 수상/유상의 비에 의해 결정된다. 피커링 에멀젼의 형태는 물과 n-헥실알코올에 대한 입자들의 젖음성에 의존된다. 피커링 에멀젼은 TiO2가 5.00 wt%, 오일과 수상의 비가 3 : 7인 경우에 가장 안정하였다. 피커링 에멀젼을 형판으로 하여 무기 전조체를 졸-겔 공정에 의해 다공성 분체들이 합성되었다. 합성된 다공성 분체들은 광학 현미경, SEM, BET, XRD 및 EDS에 의해 확인되었다.