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Abstract
Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein–pectin, protein–oxalic acid and Ca2+–pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.
Highlights
Botanical functional beverages have been developing rapidly in recent years because of their unique and natural health advantages
The sediments from ginseng extract stored at low temperature (4 ◦ C) for 0–50 days were analyzed
The amount of sediment increased during storage (Table 1)
Summary
Botanical functional beverages have been developing rapidly in recent years because of their unique and natural health advantages. Ginseng (Panax ginseng C.A.Mey) contains saponins, polysaccharides, amino acids, minerals and other nutrients [1,2]. It has antifatigue, antiaging, antitumor and other effects [3,4,5]. Ginseng beverages generate sediment during storage, which affects the appearance quality of the product and reduces the unique aroma and flavor of ginseng beverages and causes the loss of functional ingredients. Elucidating the formation mechanism of ginseng beverage sediment can provide basic support for the precise regulation of sediment and help improve the quality of ginseng beverages
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