Abstract: The present disclosure relates to a method to improve the encapsulation efficiency and physicochemical stability of ginsenosides Rg3 and CK nano-emulsion, belonging to the field of functional emulsions. The method to improve the encapsulation efficiency and physicochemical stability of ginsenosides Rg3 and CK nano-emulsion, includes the following steps: (1) WPI, Tween 80 and water were mixed evenly according to the amount ratio of 0.5 g:0.5-0.7 g:50 mL to obtain the aqueous phase; (2) Mixing a saponin extract containing the minor ginsenosides Rg3 and CK with edible oil evenly to obtain the oil phase; (3) Mixing the aqueous phase with the oil phase, carrying out shearing dispersion to obtain coarse emulsion, and then allowing the coarse emulsion to be subjected to microfluidization homogenization to obtain an oil-in-water nano-emulsion containing the minor ginsenosides Rg3 and CK.

Abstract: The present disclosure discloses a preparation method of ginseng composition with high ginsenoside bioavailability. The composition is composed of ginseng powder of 250 meshes or more and ?-cyclodextrin, and the mass ratio of the ginseng powder to the ?-cyclodextrin is 1:0.05. Results show that when ?-cyclodextrin is used as a solid dispersant and added to the 1000-mesh ginseng powder at a mass ratio of 5%, the total dissolution amount is maximum; and furthermore, animal experiments (SD rats) show that the area under the plasma drug concentration-time curve (AUC0-48 h) after 48 h of ginseng powder ingestion is maximum, indicating that in-vivo bioavailability of the ginseng powder is the highest. The method of this application can effectively inhibit the aggregation of the ultra-finely pulverized 1000-mesh ginseng powder by adding the ?-cyclodextrin, thus significantly improving the total dissolution amount of ginsenoside.

Abstract: A process for cooking food of vegetable origin, particularly legumes or cereals, comprising the steps of: a) rehydration of the legume or cereal in the dried form in water for a specific time; b) rinsing and dripping of the rehydrated legume or cereal; c) packaging and sealing at reduced pressure or in a protective atmosphere in autoclavable flexible packages of the rehydrated and drained legume or cereal; and d) cooking of the legume or cereal packaged under controlled temperature and pressure conditions.