Ginseng Powder Research Articles

Optimization of the Homogenization Process of Ginseng Superfine Powder to Improve Its Powder Characteristics and Bioavailability.

As consumer demands evolve for health supplements, traditional ginseng products are facing challenges in enhancing their powder characteristics and bioavailability. The objective of this study was to prepare a novel ginseng superfine powder using a high-pressure homogenization (HPH) process. Response surface methodology was employed to determine the effects of HPH parameters (pressure, number of passes, and concentration) on particle size and the dissolution of the saponin components of the superfine powders. The Box-Behnken design of experiments was applied to ascertain the optimal HPH parameters for the smallest particle size and the highest dissolution of the saponin components. For the powders obtained at different parameters, the characterization of tap density, bulk density, flowability, water-holding capacity, appearance, and taste were observed. The optimized experimental conditions for the HPH process were as follows: 15,000 psi (pressure), 3 (number of passes), and 1 kg/L (concentration). The optimized values were 55 μm (particle size) and 83 mg/g (dissolution of the saponin components), respectively. The method offered technical support for the application of the HPH process in the preparation of ginseng powders. The objects of this research could be broadened to include a diverse array of botanical materials, addressing contemporary demands for cost-effectiveness and sustainability within the industry.

Optimization of the Separation and Validation Method for Ginsenoside Re and Ginsenoside Rg1 Compounds in Panax Ginseng Powder Extract Using the HPLC Method: A Systematic Literature Review

The analytical methods used to analyze ginsenoside compounds include TLC, HPTLC, HPLC, UPLC, GC and MS. The HPLC method is the most widely used analytical technique with various combinations of UV detection or with ELSD. The HPLC method is a method of separating and purifying chemical compounds or medicinal compounds. To study new information from optimization for the separation of ginsenoside Re and ginsenoside Rg1 compounds, then validate the analytical method to show that the method provides accurate results in accordance with the requirements. The data and information used in this review article come from national and international journals. The data and information search method was carried out using the literature research method. keywords: "Optimization of Separation and Method Validation of Ginsenoside Compounds using the HPLC method" with a journal publication period 2019-2023. Of the 35 research articles found, only 9 journals met the inclusion and exclusion criteria. Studies on ginsenoside compounds Re and Rg1 in ginseng plants are still not well separated. So it’s still necessary to optimize the analytical method using the HPLC method and then validate the analytical method to show that the method provides accurate results in accordance with the requirements.

Preparation and Characterization of Ginseng Gel and In Vivo Evaluation of Its Clinical Efficacy in Generalized Chronic Gingivitis Patients.

Aim The aim of the present study was to prepare and characterize ginseng gel and then to evaluate its clinical efficacy in terms of plaque index (PI), gingival index (GI) among generalized chronic gingivitis patients. Materials and methods Ginseng gel was prepared using 250 g of ginseng powder. The antimicrobial activity of prepared ginseng gel and chlorhexidine gel was checked at various concentrations (25, 50, 75, 100, 125, 150, 175, 200, 225, 250 and 275 µg) against anaerobic organisms to find the concentration with maximum antimicrobial activity. The concentration with highest antimicrobial activity was subjected to in vivo analysis. A total of 30 generalized chronic gingivitis patients were subjected to scaling and then divided into two groups for intraoral gel application - Group I (ginseng gel) and Group II (chlorhexidine gel) for one month. The clinical parameters PI, GI were measured at baseline (pre scaling) and one month (post scaling) comparing ginseng gel and chlorhexidine gel (Hexigel - chlorhexidine gluconate 1.0% w/w). Independent t test and paired t test were done for statistical analysis. Results At 275 µg, ginseng gel showed highest antibacterial action against anaerobic oral microorganisms. In Group I, the reduction in PI from baseline was (2.52±0.02) to follow up after one month (0.75±0.05), GI from baseline (2.2±0.35) to follow up after one month (0.9±0.02). In Group II, the reduction in PI from baseline was (2.54±0.01) to follow up after one month (0.79±0.02), GI from baseline (2.1±0.42) to follow up after one month (0.8±0.01). Conclusion Ginseng gel showed equal clinical efficacy to chlorhexidine gel in terms of PI and GI. Though chlorhexidine was effective in lower concentrations, it has considerable adverse effects such as taste alteration. Hence it is better to encourage the use of herbal-based products for the management of gingivitis to prevent side effects of synthetic preparations.

Safety and quality assessment of hot-drinks vending machines in Southern Italy

Vending machines (VMs) are common and convenient sources of various food and beverage items. Due to limited available information, concerns have been raised about the hygiene and safety of products dispensed by VMs. This study aims to assess the microbiological contamination of VMs in the Campania region (Italy), by combining microbiological and molecular biology analyses. The results revealed notable microbial contamination in VMs. Total Viable Count exceeded acceptable limits in VMs components, particularly in the inner walls of beverage dispensing nozzles and in the hot-drink product. Coffee and ginseng powders exhibited comparatively lower Total Viable Count values, while chocolate displayed none. Regarding pathogens, Listeria monocytogenes and Salmonella spp. were not detected in any of the samples subjected to analysis. Bacillus cereus (B. cereus) and Staphylococcus aureus (S. aureus) were detected in various VMs components. B. cereus contamination was prevalent, exceeding 80% in some surface swabs (water intake pipe, mixer bowl, and dispensing nozzle), and coincided with a high occurrence in the hot-drink final product. S. aureus was frequently found in milk powder, dispensing nozzles, and cappuccino samples. This research offers valuable insights into VM hygiene and safety, emphasizing the importance of multifaceted approaches to address microbiological contamination and promote public health. Regulatory compliance with cleaning procedures and proactive measures, such as robust self-monitoring plans and adherence to Good Manufacturing Practices, are crucial in mitigating contamination hazards and safeguarding product quality.

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

Rapid discrimination of Panax ginseng powder adulterated with various root plants by FT-IR spectroscopy coupled with multivariate analysis

Panax ginseng powder adulterated with other root plants (arrowroot, bellflower, and lance asiabell) was discriminated using Fourier transform infrared (FT-IR) spectroscopy, combined with multivariate analysis. Principal component analysis visually diagnosed the adulteration by showing two distinct clusters based on presence of adulteration. Wavenumber regions (1000 cm−1 and 3300 cm−1) selected from the loading plot associated with the vibration of OH and CH bond in ginsenoside and aromatic compounds. A quantitative model for the content of ginsenosides and specific aromatic compounds as indicators of pure ginseng powder, was developed based on partial least square regression analysis. The performance of the prediction model preprocessed with the Savizky–Golay 1st derivative was improved to R2 of 0.9650, 0.9635, and 0.9591 for Rb1, Rc, and β-Panasinsene, respectively. Therefore, FT-IR technology makes it possible to rapidly authenticate pure ginseng product based on the ginsenoside contents and aroma compound.

Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.

Based on 1H NMR and LC-MS metabolomics reveals biomarkers with neuroprotective effects in multi-parts ginseng powder

In the absence of appearance features, it is becoming increasingly difficult to accurately distinguish botanical herbal powders from different families or parts of the plant. In this study, we explored the biomarkers with neuroprotective effects in multi-parts ginseng based on metabolite content changes and biological functions. First, using 1H NMR and LC-MS metabolomics techniques and multivariate statistical analysis techniques to analyze the differential metabolites (DMs) in ginseng main root (TR), lateral root (LR) and Rhizome (RZ). Also, the analysis of 14 differential metabolites (DMs) using network pharmacology yielded 23 core targets associated with neuroprotective diseases, the KEGG pathway was enriched for 117 signaling pathways and 184 enrichment processes were shown in the GO analysis. Combined with the correlation analysis of primary differential metabolites (PDMs) and secondary differential metabolites (SDMs) content and network activity, we finally identified three biomarkers in different parts of ginseng, namely sucrose, ginsenoside Rb1, and ginsenoside Rb3. Finally, the three biomarkers were validated by molecular docking and SH-SY5Y survival, and the results showed that sucrose, ginsenoside Rb1 and ginsenoside Rb3 exhibited favorable activity results in neuroprotective functions. The results of this study reveal the overall differences in the DMs of the three parts of ginseng, and three biomarkers can help identify different parts of ginseng powder, to avoid illegal substitution when ginseng is used in medicine. At the same time, it also provides a reference method for screening biomarkers that can distinguish different parts of traditional Chinese medicine.

Ultrasonic Extraction of Java Ginseng Leaves (Talinum Triangulare (Jacq.) Willd) with Variables of Ethanol Solution Ratio and Extraction Time

Indonesia has abundant biodiversity for types of plants that are thought to have efficacy as herbal medicines. Javanese Ginseng (Talinum Triangulare (Jacq.) Willd) is one of them, so it is necessary to conduct research to utilize it. The purpose of this study was to determine the process conditions to obtain the highest extraction yield and to determine what components of flavonoid bioactive compounds contained in the Javanese Ginseng extract. As part of the ultrasonic extraction method, the variables tested were, among others, various ratios between ethanol-dried Javanese Ginseng powder and sonication time. Javanese ginseng was dried in an oven at 60°C for 4 days to a moisture content of less than 4%, then ground and filtered using a 40-mesh filter. The first phase of this study was to test the various ratios of solutions between dried Javanese Ginseng powder and 96% ethanol (m/v), which were 1:1, 1:2, 1:3, 1:4, and 1:5 at constant concentration for 30 minutes. The second phase is to vary the sonication time, namely 10, 15, 20, 25 and 30 minutes at a constant solution ratio, namely the ratio with the highest extract yield obtained from extraction with various solution ratios between dried Java Ginseng powder and 96% ethanol (m/v). Through this research, the ultrasonic wavelength used was 40kHz and the temperature of the water bath to concentrate the Javanese Ginseng was set at a temperature of 50 – 60oC. The best yield of both phases was 10.14% for the parameter ratio 1:5 (m/v) and the sonication time was 30 minutes with an extract pH of 4.36, a density of 1.0415 g/cm³, and a greenish-brown color.

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

인삼분말을 첨가한 영양바의 품질특성

This study was planed to develop a functional nutritional bar product tailored to the recent trend toward consumer health and convenience. We analyzed the sensory characteristics and consumer preferences of nutritional bars containing ginseng, and studied the quality characteristics of the final product. There were thre types of nutrition bars containing ginseng: RGA(aded by 10% of red ginseng powder), RGB(5% of red ginseng powder), and WG(5% of ginseng and soybean powder). Quality characteristics include color, pH and swetnes. Sensory tests were conducted on 23 people who had experience in consuming nutrition bars. Apearance, flavor, swetnes, sournes, biternes, texture (chewablity and strength), and overal taste were measured using 15 interval scale. RGB showed excelent palatability in the sensory test as a result while it showed lightnes (L) 35.7, rednes (a) 12.25, and yelownes (b) 15.58 in surface chromaticity with 56.2, 5.69 and 6.48 for crumbs. The pH and sugar content of RGB was 6.01 and 4.21, respectively. In conclusion, ginseng nutrient bar would be highly prefered if it has nutritious and delicious loking dark brown color, not to swet taste, crispy texture, nuts other than peanuts inside and some red ginseng scent. Further evaluation is neded for sensory characteristics of ginseng nutrient bar.

Application of ginseng powder and combined starter culture for improving the oxidative stability, microbial safety and quality characteristics of sausages

This work aimed to investigate the effects of ginseng powder and combined starter culture (the mass ratio of Lactobacillus plantarum to Lactobacillus rhamnosus was 1:1, Lp-Lr) on oxidative stability, microbial growth and quality characteristics of sausages. Compared with natural fermentation, the combination of ginseng powder and Lp-Lr in sausages reduced the oxidation degree of lipid and protein, improved the DPPH and ABTS radical scavenging capacities, and increased the variety and content of identified volatile flavor compounds. High-throughput sequencing analysis revealed the combination of ginseng powder and Lp-Lr improved the abundance of lactic acid bacteria, and inhibited the growth of harmful bacteria (i.e., Acinetobacter, Halovibrio and Alkalibacillus) in sausages after 30 days. During storage, the pH values and nitrite contents of all sausages were within the appropriate ranges, and the addition of ginseng powder and Lp-Lr in sausages displayed a smaller variable range of color and texture than natural fermented sausages. These findings suggest that the ginseng powder and Lp-Lr had positive effects on quality, oxidative stability, flavor profiles and microbial safety in sausages.

PH 변화 및 균질화 처리에 따른 백삼 추출물의 물리화학적 특성 및 항산화활성

Background: The main useful components of ginseng are ginsenosides, acidic polysaccharides, and proteins. The aim of this study was to increase the extraction efficiency of thease useful components by changing the pH and homogenizing using a buffer solution.<BR>Methods and Results: White ginseng powder (WGP) was first extracted with a 20 fold solution of citric acid-phosphate buffer (pH 3.0, 3.5, 4.0, 4.5, and 5.0) and distilled water at 80℃ for 5 hours by stirring in 550 rpm, and then each extract was homogenized with speed (0 to 15,000 rpm) and time (0 to 25 min). Total ginsenosides, acidic polysaccharide crude protein content and transmittance of WGP extract homogenized (12,500 rpm, 15 min) at pH 4.0 - pH 4.5 were 1.07 ㎎/㎖ - 1.10 ㎎/㎖, 0.85% - 0.87%, 0.96% - 0.99% and 36.53% - 40.21%, respectively, and were increased due to pH control and homogenization treatment compared to the untreated (distilled water extraction and no homogenization). The antioxidant activity such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2

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.

Impact of Dietary Ginger and Ginseng Powder in Broiler Diet on the Physiological Traits and Immune Response of Avian Influenza

The study aimed to investigate the synergistic effect of dietary ginger (Gn) and ginseng (Gs) powder on performanceandevaluate the immune response to Avian Influenza(AI) vaccinein broilers. A total of 160 unsexed broiler chicks (Ross 308) at one day- old were randomly divided to four equal groups with two replicates. The chicks of the 1st group (control) were fed on a basal diet. The 2ndgroup fed on a basal diet with adding Gn at (5gm/ kg feed). The 3rdgroup was fed on a basal diet with adding Gs (5gm / kg feed). While the chicks of the 4thgroup were fed on a basal diet with adding Gn and Gsat (2.5 gm/kg feed) of each. Immune response against AIwas measured at aged (5, 15, 25 and 35) days, while hematological and biochemical tests were measuredat the end of the experiment. The results showed significant differences (P ≤ 0.05) in 2ndgroup in the total protein and globulin concentrations as compared to other groups and control at 35 days old. No significant differencein albumin concentration, liver enzymes (ALT, AST). Also, the 2nd and 4th groups recorded a significant increase in WBC, RBC, Hb and PCV%, as well as, the superiority in the Abagainst the AI at 35 days of age as compared to the other groups. Finding of the current study indicated that groups which receiving dietary Gn and Gs powder showed better health and higher Ab against AI disease vaccine

Change of Proximate Composition, Antioxidant Activity, and Ginsenoside Content of White Ginseng with Different Roasting Conditions

Background: The purpose of this study was to evaluate roasting conditions to optimize the physicochemical properties of ginseng to improve its utilization as a food material.BRMethods and Results: Roasting was performed at different temperatures (140, 160, 180, and 200℃) and times (10, 20, and 30 min). The total phenolic content of ginseng powder was greatly between 160℃ for 20 and 200℃ for 10 min achieving a 7-fold increase (22.92 mg·gallic acid equivalents/g) compared to that of the control. As the roasting temperature and time were increased, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activities of ginseng powder were significantly increased. The total ginsenoside content was decreased with increasing treatment time at a roasting temperature of 180℃ - 200℃. The maximum total ginsenoside content (9.25 mg/g) was obtained at 180℃ for 10 min, however, there was no significant difference compared to that of the control. The panaxatriol Rh1 content was increased as the roasting level was increased. Overall, this study demonstrated physicochemical changes in 4-year-old ginseng roots according to the roasting conditions.BRConclusions: We suggest the optimal roasting conditions of 160℃ for 30 min or 180℃ for 10 min to minimize the reduction in total ginsenosides, yield, and proximate composition and maximize the polyphenol content and antioxidant activity.

Enzymatic bioconversion of ginseng powder increases the content of minor ginsenosides and potentiates immunostimulatory activity

BackgroundGinsenosides are biologically active components of ginseng and have various functions. In this study, we investigated the immunomodulatory activity of a ginseng product generated from ginseng powder (GP) via enzymatic bioconversion. This product, General Bio compound K-10 mg solution (GBCK10S), exhibited increased levels of minor ginsenosides, including ginsenoside-F1, compound K, and compound Y. MethodsThe immunomodulatory properties of GBCK10S were confirmed using mice and a human natural killer (NK) cell line. We monitored the expression of molecules involved in immune responses via enzyme-linked immunosorbent assay, flow cytometry, NK cell-targeted cell destruction, quantitative reverse-transcription real-time polymerase chain reaction, and Western blot analyses. ResultsOral administration of GBCK10S significantly increased serum immunoglobulin M levels and primed splenocytes to express pro-inflammatory cytokines such as interleukin-6, tumor necrosis factor-α, and interferon-γ. Oral administration of GBCK10S also activated NK cells in mice. Furthermore, GBCK10S treatment stimulated a human NK cell line in vitro, thereby increasing granzyme B gene expression and activating STAT5. ConclusionGBCK10S may have potent immunostimulatory properties and can activate immune responses mediated by B cells, Th1-type T cells, and NK cells.

Enhancement of biotransformation of ginsenosides in white ginseng roots by aerobic co-cultivation of Bacillus subtilis and Trichoderma reesei.

In the present work, the biotransformation of ginsenosides in white ginseng roots was innovatively investigated using the aerobic fermentation by the co-cultivation of Bacillus subtilis and Trichoderma reesei. It is found that in the co-cultivation mode, the optimal nitrogen source was corn steep liquor, and the loading of ginseng powder and inoculation proportion of B. subtilis and T. reesei were 15g/L and 1:4, respectively. The total ginsenoside yield and production of minor ginsenosides in the co-cultivation mode obviously enhanced in comparison to the monoculture mode. Meanwhile, the maximal total ginsenoside yield of 21.79% and high hydrolase activities were achieved using the staged inoculation at the inoculation proportion of 1:4 in the co-cultivation mode, the production of minor ginsenosides such as Rg3 and Rh1, Rh2 was significantly strengthened, and the pharmacological activities of the fermented solution obviously improved. The enhancement of ginsenoside transformation can be mainly attributed to hydrolysis of the produced hydrolases and metabolism of two probiotics. This result clearly reveals that using the staged inoculation in co-cultivation fermentation mode was favor of the ginsenoside biotransformation in ginseng due to non-synchronous cell growth and different metabolic pathways of both probiotics. This work can provide a novel method for enhancing ginsenoside transformation of ginseng.Key points• Co-cultivation fermentation significantly promoted ginsenoside biotransformation.• The staged inoculation in co-culture mode was an optimal operation method.• The pharmacological activity of the co-cultured solution was significantly enhanced.

홍삼 분말을 첨가한 스트링 치즈의 품질 특성

According to health functional food law in Korea, red ginseng is classified as a health functional ingredient. In order to establish the optimal manufacturing condition of red ginseng string cheese, red ginseng powder was added to string cheese in different manufacturing processes which are raw milk before pasteurization (T1), curd before stretching (T2), and hot water for stretching curd (T3), respectively. After 2 weeks of storage period, the hardness of control cheese was lowest and decreased, as compared to 0 week, while the hardness of all string cheese with red ginseng powder was maintained (p&lt;0.05). Total amount of ginsenoside Rb1, Rg1, and Rg3 was 34.41 mg/kg in T1, 55.99 mg/kg in T2, and 59.47 mg/kg in T3, respectively. All the red ginseng string cheese in this study might be labeled as functional foods which can provide legal requirement of more than 3 mg for boosting immunity and fatigue improvement. Because the sensory score of T2 was highest in texture, taste, and overall preference during storage period, it is recommended to add red ginseng powder before stretching curd for making red ginseng-added string cheese.

Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

The effect of the types of starch matrix and post-processing conditions on the physical properties of three-dimensional (3D) printed functional snacks were studied. Three types of starch (waxy corn, tapioca and potato) solutions were used at three concentration (7, 10 and 13%) by dissolving in deionized water, while red ginseng powder was fixed at 20% w/w. The use of different types of starch greatly influenced the rheological properties and printability. The highest shear modulus (range of 4.23–9.46 kPa) was measured using high amylose potato starch (PS). The best dimensional stability and printing resolution were obtained with 10% PS. The mechanical properties of the final products after freeze-drying as a post-processing technique were independent of the rheological properties and printability of the red ginseng paste. The hardness of the ginseng snacks showed a relative hardness between pastries (hardness of 20.1 N) and dark chocolate (hardness of 546 N). The results suggested that lyophilization-based post-processing may be a promising tool for modification of the food texture with 3D printing.