Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Manufacturing Process and Food Safety of Functional Food Material Containing High Level of trans-Resveratrol with Domestic Grape and Fruit Stem

국내산 포도 및 송이가지를 이용한 trans-Resveratrol 고함유 기능성 식품소재 제조공정 및 식품 안정성

Ahn, Jun-Bae
안준배

  • Published : 2008.08.01
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Abstract

Trans-resveratrol, one of the functional components of grape fruit stem, has been known for its many pharmacological effects. In this study, pilot scale (1,000 kg) fermentation of domestic grape and fruit stem was carried out and fermented material containing high levels of trans-resveratrol(3.28 mg/L) and polyphenols(3.23 g/L) was obtained. Optimal concentration condition was investigated for development of manufacturing process of functional food and food additive. In case that concentration of the fermented material was carried out under 20 torr vacuum pressure, at 40℃ and for 2 hours, the loss of trans-resveratrol was minimized and percentage of residual resveratrol was 87.8%. In order to elucidate safety of the concentrated material, oral toxicity(single-dose and two-week repeated, 5,000 mg/kg BW) in rat and genotoxicity(bacterial reverse mutation, micronucleus, chromosome aberration) were tested. The concentrated material showed no toxicity and could be used as functional food and food additive.

Keywords

References

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