Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide

건조 전처리 방법으로써 초임계 이산화탄소가 사과절편의 화학적 성분에 미치는 영향

  • Received : 2009.11.10
  • Accepted : 2010.03.05
  • Published : 2010.04.30
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Abstract

We investigated changes in the chemical composition of apple slices after pretreatment with supercritical $CO_2$. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical $CO_2$ served not as a solvent but rather as a means of tissue compression. Supercritical $CO_2$ compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical $CO_2$ pressure was released.

초임계 이산화탄소를 건조 전처리 방법으로 사용하여 사과의 성분변화를 관찰하였다. 총 페놀 함량은 초임계 이산화탄소 온도와 압력이 증가 할수록 생과일과 무처리구 보다 낮은 함량을 나타내었다. Vitamin C, 유리당 및 유기산의 함량은 전처리 구간이 무처리구 보다 낮았고, 초임계 이산화탄소 압력과 온도 따라 큰 차이는 없었다. 이와 같은 결과는 초임계 이산화탄소의 용매적 특성이 핵산에 가까워 극성물질에 대한 용해력이 높지 않은 상태에서 고압으로 인해 압착되고 고압을 제거할 때 식품성분들이 이산화탄소와 동반해 유리되기 때문인 것으로 생각된다.

Keywords

References

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