Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

  • Hak-Jung Kim
  • Moo-Yeol Baik
  • Byung-Wook Yang
  • Hae-Kyung Kim
  • Byung-Yong KimEmail author


The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In the animal model in which streptozotocin was administered to BALB-c mice, the red ginseng administration group exhibited lower blood glucose than the diabetic control group, and the blood glucose level was lower in the herbal medicine and red ginseng extract administration group. Insulin concentration was slightly increased by the red ginseng beverage, and hepatotoxicity due to excessive intake of red ginseng beverages was not detected.


Red ginseng beverage Optimization Antioxidative activity Blood glucose 



The research was supported by the Ministry of SMEs and Startups in 2010.

Compliance with ethical standards

Conflicts of interest

The authors have declared no conflicts of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Hak-Jung Kim
    • 1
  • Moo-Yeol Baik
    • 1
  • Byung-Wook Yang
    • 2
  • Hae-Kyung Kim
    • 3
  • Byung-Yong Kim
    • 1
    Email author
  1. 1.Department of Food Science and Biotechnology, Institute of Life Science and ResourcesKyung Hee UniversityYonginKorea
  2. 2.Department of Systems of BiotechnologyChung Ang UniversityAnsungKorea
  3. 3.Department of Food Biological EngineeringHanseo UniversitySeosanKorea

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