Abstract
In this study, explosion puffing was attempted to convert ginsenosides after fermentation. Fermented ginseng was used to measure changes in ingredients including ginsenosides before and after explosive puffing, and changes in radical scavenging capacity and intestinal absorption were evaluated. Explosive puffing process (7.5 and 10 kgf cm−2) after fermentation showed significant changes in the content of major and minor ginsenosides and the radical scavenging activities compared to normal or fermentation ginseng. In the case of ginseng treated with puffing after fermentation, the amount of polyphenols absorbed into the intestine tended to increase significantly compared to normal or fermentation ginseng. In the transmittance of ginsenoside metabolite, explosive puffed ginseng showed a significant increase in transmittance after 3 h compared to normal and fermentation-treated ginseng. These results are expected that ginseng with increased absorption rate by explosive puffing treatment after fermentation will have higher activity than existing ginseng or fermented ginseng.
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