Abstract
［［Objective ］］ This study aimed to optimize the production process of composite red ginseng cream to enhance its whitening effects.[Methods ] The preparation process conditions of the composite Panax ginseng cream were optimized using orthogonal tests,assessing active ingredient content,antioxidant capacity,tyrosinase inhibition,and suppression of melanin production in B 16 mouse melanoma cells.[Results ] The optimal conditions for preparing the composite red ginseng cream were material -liquid ratio 1∶6 (g/mL ),inoculation of lac tic acid bacteria 1%,and fermentation at 37 ℃ for 2 d.Under the control of these conditions,the cream contained 15.5 mg/g of total saponins,8.2 mg/g of total flavonoids,and 331.5 mg/g of polysaccharides.The IC50 values for DPPH free radicals,ABTS free radicals,and PTIO free radicals were 561.5,423.1,and 512.1 μg/mL,respectively.While the IC50 values for inhibiting tyrosinase activity and melanin production in B 16 mouse melanoma cells were 721.2 and 497.2 μg/mL,respectively.[Conclusion ] The optimized preparation of red ginseng cream,using a material -liquid ratio of 1∶6 (g/mL ),1% lactic acid bacteria,and 2 d fermentation at 37 ℃,achieved effective whitening properties through antioxidant and melanin -inhibitory actions.
Publication Date
2-18-2025
First Page
159
Last Page
166
DOI
10.13652/j.spjx.1003.5788.2024.60093
Recommended Citation
Panpan, TANG; Chengbi, CUI; Xin, JIANG; and Xin, QI
(2025)
"Optimization of the preparation process of compound Panax ginseng cream and its in vitro whitening effects,"
Food and Machinery: Vol. 40:
Iss.
9, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2024.60093
Available at:
https://www.ifoodmm.cn/journal/vol40/iss9/23
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