지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.26 No.1
- 발행연도
- 2021.3
- 수록면
- 82 - 91 (10page)
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초록· 키워드
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Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability of their physical and chemical properties. Microencapsulation is used to address these restrictions. In this study, phenolic compounds from lemon waste were encapsulated with Persian gum (PG) and basil seed gum (BSG) as coating materials at different ratios (0:1, 1:0, and 1:1) at 15% (w/w) total biopolymer. We confirmed microencapsulation by scanning electron microscopy, and evaluate phenolic content, antioxidant activity, encapsulation efficiency, morphology, water solubility indexes, and water absorption indexes. Sample mayonnaise was prepared using microencapsulated polyphenols from lemon waste and extract (1,000 ppm of concentration), and control samples without extracts or microcapsules. All samples were subjected to chemical (measuring the peroxide, thiobarbituric acid, acidity, and color) and microbial (total count of microorganisms and Escherichia coli) analysis during 30 days of storage. BSG samples exhibited the highest antioxidant activity (61.19%) and encapsulation efficiency (70.72%), and PG/BSG microcapsules had the highest capability to prevent oxidative deterioration during storage. Addition of microcapsules led to increases in parameter b* and decreases in parameters a* and L*. In general, PG/BSG microcapsules were considered optimal samples for production of mayonnaise, since they prevented mayonnaise deterioration and exhibited antioxidant and antimicrobial properties.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (69)
참고문헌 신청
Ahmed M / 2010 / Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato / LWT-Food Sci Technol 43:1307~1312
Alobo AP / 2001 / Effect of sesame seed flour on millet biscuit characteristics / Plant Foods Hum Nutr 56:195~202
Altunkaya A / 2013 / Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract / Food Funct 4:1647~1653
Amiri Aghdaei SS / 2014 / Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise / J Food Sci Technol 51:2748~2754
Anandaraman S / 1986 / Stability of encapsulated orange peel oil / Food Technol 40:88~93
Alobo AP / 2001 / Effect of sesame seed flour on millet biscuit characteristics / Plant Foods Hum Nutr 56:195~202
Altunkaya A / 2013 / Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract / Food Funct 4:1647~1653
Amiri Aghdaei SS / 2014 / Application of Isfarzeh seed (Plantago ovate L.) mucilage as a fat mimetic in mayonnaise / J Food Sci Technol 51:2748~2754
Anandaraman S / 1986 / Stability of encapsulated orange peel oil / Food Technol 40:88~93
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