Coffee, one of the most popular drinks worldwide, is produced in more than 40 countries in the tropical regions including Central and South America, Africa, Southeast Asia, and others. Brazil is well known as a major representative country, producing one third of the world's whole coffee beans. In terms of its functional ...
Coffee, one of the most popular drinks worldwide, is produced in more than 40 countries in the tropical regions including Central and South America, Africa, Southeast Asia, and others. Brazil is well known as a major representative country, producing one third of the world's whole coffee beans. In terms of its functional effects, coffee p개tects against Alzheimer's disease and liver cirrhosis, strengthens nervous system cognition, and reduces fatigue. Coffee is particularly abundant in bioactive substances. Thus, this study attempted to manufacture coffee with improved quality and antioxidant activities using fermentation by lactic acid bacteria. The manufacturing of coffee with improved functionality was attempted by two different manufacturing methods. Frist, the quality and antioxidant activities of coffee manufactured by fermenting fresh coffee bean using lactic acid bacteria was analyzed. In this method, green coffee bean was fermented through inoculating Lactobacillus acidophilus KCTC 3145 in sterile saline containing green coffee bean 10, 20 or 30% (w/v) and cultivating at 37℃ for 24 hours. Then, acidity, pH, and cell count of lactic acid bacteria were measured in the fermentation broth, and the fermented green bean was dried and cell air and fermented green coffee bean was prepared as the final product, fermented green bean coffee was prepared through roasting and grinding the fermented green coffee bean and extracting espresso. In addition, for fermented green bean coffee prepared at different green bean concentrations, pH, total acidity, sugar content, brownness, chromaticity and antioxidant activities were measured and comparatively analyzed. With increase in green bean content and the duration of fermentation, pH of fermented green bean coffee decreased, but sugar content, total acidity and brownness increased, and chromaticity decreased. However, DPPH radical scavenging activity, ABTS radical scavenging activity, and total polyphenol content increased all, and this suggests that the antioxidant activities of the coffee was enhanced. Second, the quality and antioxidant activities were analyzed for coffee manufactured through fermenting coffee powder using lactic acid bacteria, coffee powder prepared through roasting and grinding green bean was fermented at 37℃ for 24 hours at different lactic acid bacteria concentrations. Then, fermented coffee powder was extracted, and the quality characteristic and antioxidant activities were analyzed comparatively in order to suggest the potential as fermented coffee with improved functionality resulting from fermentation by lactic acid bacteria. frist, coffee powder prepared by roasting and grinding Brazil Santos NY2 was innoculated with Lactobacillus acidophillus KCTC 3145 at different bactericidal concentrations (6.33 × 105 CFU/mL, 1.26 × 106 CFU/mL, 2.13 × 106 CFU/mL), and fermented at 37℃ for 24 hours. for fermented coffee powder obtained through espresso extraction from fermented coffee powder, in addition, pH, acidity, sugar content, brownness, chromaticity and antioxidant activities were analyzed. with increase in bacterial count concentration and the duration of fermentation, pH decreased, but sugar content, acidity, and brownness increase, and chromaticity decreased. However, DPPH radical scavenging activity, ABTS radical scavenging acitivity, and total polyphenol content increased all, and this suggests that the antioxidant activities of the coffee was enhanced. In conclusion, these results suggest that lactic acid bacteria fermentation may improve the functional effects of coffee by improving its antioxidant activities.본 연구에서는 웰빙 시대를 넘어 로하스 시대로 접어든 현대사회에서 세계에서 가장 많은 사람들이 음용하고 있는 음료이자, 알츠하이머, 간 경변에 우수한 보호효과와 신경계의 인식 강화, 피로 감소에 효과적이며 생리활성 물질이 풍부한 기호식품인 커피에 유산균을 첨가하여 기능성이 향상된 커피를 제조하고, 새로운 커피 제조공정을 확립하고자 하였다. 커피의 품질과 항산화 활성이 증진된 기능성 커피를 제조하고자 2가지 방법인 유산균을 이용한 커피 생두의 발효 방법과 커피 분말의 발효방법으로 제조된 커피의 품질과 항산화 활성을 분석하였다. 생두의 함량과 발효시간이 증가함에 따라 발효 생두 커피의 pH는 감소한 반면 당 함량과 산도 그리고 갈색도는 증가하였으며, 색도는 모두 감소하였다. 그러나 DPPH 라디칼 소거능, ABTS 라디칼 소거능, total polyphenol 함량은 모두 증가하여 커피의 항산화활성이 향상됨을 알 수 있었으며, 균수 농도와 발효 시간이 증가함에 따라 발효분말커피의 pH는 감소한 반면 당 함량과 산도 그리고 갈색도는 증가하였으며, 색도의 값은 모두 감소하였다. 그러나 DPPH 라디칼 소거능, ABTS 라디칼 소거능, total polyphenol 함량 모두 증가하여 커피의 항산화활성이 향상됨을 알 수 있었다. 결론적으로 발효생두커피와 발효분말커피를 비교해 볼 때, 두 가지 커피 모두 유산균 발효에 의해 기능성 및 관능적인 특성이 향상되었는데, 특히 발효생두커피가 항산화활성에서 DPPH 라디칼 소거능과 ABTS 라디칼 소거능이 높게 나타나 기능성 면에서 향상된 커피라고 생각된다. 반면 발효분말커피는 기능성 면에서 발효생두커피보다는 천천히 향상되지만 관능적인 면에서 좋기 때문에 기능성 및 기호성 두가지 측면을 모두 고려할 때 발효분말커피가 보다 더 효율적인 커피라고 생각된다. 따라서 본 연구에서는 커피의 기능성 및 품질 특성을 향상시키고자 유산균 발효를 이용한 발효생두커피 및 발효분말커피를 제조하여 품질특성 및 항산화활성을 분석하였으며, 이를 통하여 기능성 및 기호성이 향상된 커피의 제조 가능성을 제시하였다고 생각된다.
Coffee, one of the most popular drinks worldwide, is produced in more than 40 countries in the tropical regions including Central and South America, Africa, Southeast Asia, and others. Brazil is well known as a major representative country, producing one third of the world's whole coffee beans. In terms of its functional effects, coffee p개tects against Alzheimer's disease and liver cirrhosis, strengthens nervous system cognition, and reduces fatigue. Coffee is particularly abundant in bioactive substances. Thus, this study attempted to manufacture coffee with improved quality and antioxidant activities using fermentation by lactic acid bacteria. The manufacturing of coffee with improved functionality was attempted by two different manufacturing methods. Frist, the quality and antioxidant activities of coffee manufactured by fermenting fresh coffee bean using lactic acid bacteria was analyzed. In this method, green coffee bean was fermented through inoculating Lactobacillus acidophilus KCTC 3145 in sterile saline containing green coffee bean 10, 20 or 30% (w/v) and cultivating at 37℃ for 24 hours. Then, acidity, pH, and cell count of lactic acid bacteria were measured in the fermentation broth, and the fermented green bean was dried and cell air and fermented green coffee bean was prepared as the final product, fermented green bean coffee was prepared through roasting and grinding the fermented green coffee bean and extracting espresso. In addition, for fermented green bean coffee prepared at different green bean concentrations, pH, total acidity, sugar content, brownness, chromaticity and antioxidant activities were measured and comparatively analyzed. With increase in green bean content and the duration of fermentation, pH of fermented green bean coffee decreased, but sugar content, total acidity and brownness increased, and chromaticity decreased. However, DPPH radical scavenging activity, ABTS radical scavenging activity, and total polyphenol content increased all, and this suggests that the antioxidant activities of the coffee was enhanced. Second, the quality and antioxidant activities were analyzed for coffee manufactured through fermenting coffee powder using lactic acid bacteria, coffee powder prepared through roasting and grinding green bean was fermented at 37℃ for 24 hours at different lactic acid bacteria concentrations. Then, fermented coffee powder was extracted, and the quality characteristic and antioxidant activities were analyzed comparatively in order to suggest the potential as fermented coffee with improved functionality resulting from fermentation by lactic acid bacteria. frist, coffee powder prepared by roasting and grinding Brazil Santos NY2 was innoculated with Lactobacillus acidophillus KCTC 3145 at different bactericidal concentrations (6.33 × 105 CFU/mL, 1.26 × 106 CFU/mL, 2.13 × 106 CFU/mL), and fermented at 37℃ for 24 hours. for fermented coffee powder obtained through espresso extraction from fermented coffee powder, in addition, pH, acidity, sugar content, brownness, chromaticity and antioxidant activities were analyzed. with increase in bacterial count concentration and the duration of fermentation, pH decreased, but sugar content, acidity, and brownness increase, and chromaticity decreased. However, DPPH radical scavenging activity, ABTS radical scavenging acitivity, and total polyphenol content increased all, and this suggests that the antioxidant activities of the coffee was enhanced. In conclusion, these results suggest that lactic acid bacteria fermentation may improve the functional effects of coffee by improving its antioxidant activities.본 연구에서는 웰빙 시대를 넘어 로하스 시대로 접어든 현대사회에서 세계에서 가장 많은 사람들이 음용하고 있는 음료이자, 알츠하이머, 간 경변에 우수한 보호효과와 신경계의 인식 강화, 피로 감소에 효과적이며 생리활성 물질이 풍부한 기호식품인 커피에 유산균을 첨가하여 기능성이 향상된 커피를 제조하고, 새로운 커피 제조공정을 확립하고자 하였다. 커피의 품질과 항산화 활성이 증진된 기능성 커피를 제조하고자 2가지 방법인 유산균을 이용한 커피 생두의 발효 방법과 커피 분말의 발효방법으로 제조된 커피의 품질과 항산화 활성을 분석하였다. 생두의 함량과 발효시간이 증가함에 따라 발효 생두 커피의 pH는 감소한 반면 당 함량과 산도 그리고 갈색도는 증가하였으며, 색도는 모두 감소하였다. 그러나 DPPH 라디칼 소거능, ABTS 라디칼 소거능, total polyphenol 함량은 모두 증가하여 커피의 항산화활성이 향상됨을 알 수 있었으며, 균수 농도와 발효 시간이 증가함에 따라 발효분말커피의 pH는 감소한 반면 당 함량과 산도 그리고 갈색도는 증가하였으며, 색도의 값은 모두 감소하였다. 그러나 DPPH 라디칼 소거능, ABTS 라디칼 소거능, total polyphenol 함량 모두 증가하여 커피의 항산화활성이 향상됨을 알 수 있었다. 결론적으로 발효생두커피와 발효분말커피를 비교해 볼 때, 두 가지 커피 모두 유산균 발효에 의해 기능성 및 관능적인 특성이 향상되었는데, 특히 발효생두커피가 항산화활성에서 DPPH 라디칼 소거능과 ABTS 라디칼 소거능이 높게 나타나 기능성 면에서 향상된 커피라고 생각된다. 반면 발효분말커피는 기능성 면에서 발효생두커피보다는 천천히 향상되지만 관능적인 면에서 좋기 때문에 기능성 및 기호성 두가지 측면을 모두 고려할 때 발효분말커피가 보다 더 효율적인 커피라고 생각된다. 따라서 본 연구에서는 커피의 기능성 및 품질 특성을 향상시키고자 유산균 발효를 이용한 발효생두커피 및 발효분말커피를 제조하여 품질특성 및 항산화활성을 분석하였으며, 이를 통하여 기능성 및 기호성이 향상된 커피의 제조 가능성을 제시하였다고 생각된다.
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