Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves

블랜칭 처리 및 부형제 종류에 따른 곰취 착즙액 분무건조 분말의 phytochemical 성분 및 품질특성

  • Kim, Jae-Won (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, In-Kyung (Dessertkitchen Ltd, Catholic University of Daegu, BI Center) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 식품공학전공) ;
  • 박인경 ((주)디저트키친) ;
  • 윤광섭 (대구가톨릭대학교 식품공학전공)
  • Received : 2013.08.29
  • Accepted : 2013.09.23
  • Published : 2013.10.30
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Abstract

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

본 연구에서는 다양한 생리활성을 가지고 있는 곰취의 이용가치를 향상시키고자 블랜칭 처리 유무와 부형제로 당량이 다른 dextrin(DE=10~20) 및 ${\beta}$-cyclodextrin의 첨가에 따른 곰취 착즙액 분무건조 분말의 품질특성을 비교 분석하였다. 곰취 착즙액의 pH 범위는 6.36~6.38로 유사하였으며 가용성 고형분 함량 및 점도는 BT군에서 높았고 ${\beta}$-cyclodextrin > DE=10 > DE=20의 순으로 높은 점도를 나타내었다. 분무건조 분말의 수율은 BT군에서 높았고, 부형제에 따라서는 ${\beta}$-cyclodextrin > DE=20 > DE=10 순이었다. 수분함량은 유사한 수준을 나타내었고 색도는 BT군에서 밝기가 증가하고 녹색도는 강해지는 것으로 나타났으며, ${\beta}$-cyclodextrin에서 녹색도의 안정화가 높았다. 폴리페놀 및 플라보노이드 함량은 블랜칭 처리 시 증가하는 반면 프로안토시아니딘 함량은 감소하였다. 비타민 C 함량에서는 블랜칭 처리에 의하여 열적 손실은 발생하나 미세 코팅으로 인하여 외부적 요인으로부터 산화되는 정도가 억제되는 것으로 관찰되었다. Chlorophyll 함량은 BT군에서 전반적으로 높은 함량을 나타 내었으며, Ca/Cb의 비율에서는 NT군 및 BT군 모두 ${\beta}$-cyclodextrin에서 높은 값을 나타내었다. 총 carotenoid 함량은 블랜칭 처리구에서 감소하였으나 ${\beta}$-cyclodextrin 첨가구의 경우 carotenoid 함량이 보존되었다. 수분흡수지수는 DE=10에서 낮았으며 블랜칭 처리 시 감소하는 반면 수분용해지수는 블랜칭 처리구에서 증가하는 양상을 보였으며 부형제 종류에 따라서는 DE=20 및 ${\beta}$-cyclodextrin에서 높은 수치를 나타내었다. 입자의 크기 및 분말의 형태를 검경한 결과 BT군에서 균일하고 작은 입자를 나타내었고 DE=20 과 ${\beta}$-cyclodextrin의 경우 보다 균일한 구형을 형성하였다.

Keywords

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