Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Extension of Storage Time of Chicon using Nanoparticle of Machilus thunbergii Extracts

후박추출물의 나노입자화를 통한 치콘의 저장기간 연장

  • Kwon, Min-Chul (College of Bioscience and Biotechnology, Kangwon National University) ;
  • Han, Jae-Gun (College of Bioscience and Biotechnology, Kangwon National University) ;
  • Ha, Ji-Hye (College of Bioscience and Biotechnology, Kangwon National University) ;
  • Jin, Ling (College of Bioscience and Biotechnology, Kangwon National University) ;
  • Choi, Geun-Pyo (Department of Food Processing & Bakery, Gangwon Provincial College) ;
  • Park, Uk-Yeon (Department of Food Processing & Bakery, Gangwon Provincial College) ;
  • Lee, Dal-Ho (Sorak Traditional Food) ;
  • Hyeon-Yong, Lee (College of Bioscience and Biotechnology, Kangwon National University)
  • 권민철 (강원대학교 BT특성화학부대학) ;
  • 한재건 (강원대학교 BT특성화학부대학) ;
  • 하지혜 (강원대학교 BT특성화학부대학) ;
  • 김영 (강원대학교 BT특성화학부대학) ;
  • 최근표 (강원도립대학 식품가공제과제빵과) ;
  • 박욱연 (강원도립대학 식품가공제과제빵과) ;
  • 이달호 (설악전통식품) ;
  • 이현용 (강원대학교 BT특성화학부대학)
  • Published : 2008.10.30
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Abstract

Machilus thunbergii has been showed relation to antimicrobial activity on minimal inhibitoty concentration (MIC) and colony forming inhibitory activity (CFIA) test, so that can be used to food preservatives for green vegetable. Nanoparticles has been made of edible materials. 80% of the nanoparticles has been characterized by image analyser and electron microscopy, showing in the range under 300 nm diameter. The sprayed nanoparticles remained on the surface of chicon even after washing by dilution water, then activate biological activities for storage of chicon with storing and releasement system of extracts. Chicon treated nanoparticle has been kept fresh condition about 2 months longer than 3 weeks of the non-treated control. It can be tell that treatment with nanoparticle of M. thunbergii extracts extends storage time of chicon possibly by inhibition of ethylene production through efficiency control on cell breathing.

치콘 및 엽채류의 저장기간 연장을 위해 천연보존제 및 천연항균제 선정을 위한 항균실험을 실시하고 후박 추출물이 미생물 최소 저해 농도 및 집락 형성 저해능이 높음을 확인하였다. 이를 엽채류에 도포함으로써 이들의 저장기간을 연장시키고자 수용성 추출물의 활용성을 극대화 할 수 있는 식용 나노입자를 제조하고 전자현미경 관찰 및 image anlyzer 측정을 통해 후박 추출물 나노입자의 80% 이상이 300nm 이하 크기로 형성되었음을 확인하였다. 투과전자현미경을 이용한 관찰을 통해서도 수십 nm $\sim$ 약 500nm 범위의 유사 구형 나노입자임을 확인하였으며, 엽채류 저장기간 연장 효과를 알아보고자 이 나노입자를 치콘 표면에 분무 도포하였다. 전자현미경을 통한 치콘 표면 촬영으로 도포된 후박 추출물 나노입자가 표면에 잔류하고 있음을 확인하였으며, HPLC 분석을 통해 후박 추출물을 서서히 방출하고 있음을 확인하였다. 나노입자를 도포한 치콘과 무처리 대조군의 저장기간에 따른 에틸렌 발생량을 GC로 측정한 결과, 입자를 도포한 치콘에서 초기 에틸렌 발생량이 높으나 저장기간에 따른 에틸렌 생성량의 증가를 억제해 7일 이후에는 발생량 자체도 적어졌음을 확인할 수 있었다. 이는 후박 추출물의 나노입자가 치콘의 세포호흡을 효과적으로 억제하는 것을 확인한 것으로 나노입자의 처리를 통해 저장기간의 연장효과를 나타내었다.

Keywords

References

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