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논문 상세정보

울금 추출물의 항균효과 및 첨가식품의 미생물학적.관능적 특성

Antimicrobial Activity of UlGeum (Curcuma longa L.) Extract and Its Microbiological and Sensory Characteristic Effects in Processed Foods

초록

식용 식물색소자원인 울금 추출물의 항균성실험을 통하여 항균활성을 검색하였고, 실제 식품에의 이용가능성을 살펴보기 위하여, 이를 떡과 국수에 첨가하여 식품 보존효과를 검토하여 다음과 같은 결론을 얻었다. 울금을 건조시켜 분쇄한 후 에탄올로 추출, 농축한 것을 10% 농도로 희석하여 1${\sim}$4 mg/disc 농도가 되게 첨가하여 식품부패 미생물의 증식 억제 효과를 검색한 결과 E. coli와B. subtilis에 대한 항균활성은 disc에 점적한 농도가 증가할수록 항균활성을 나타내는 inhibition zone의 크기가 증가하여 4 mg/disc 농도에서 각각 10, 11 mm의 항균력을나타내었고 S. aureus는 4 mg/disc 농도에서만 8.5 mm의항균력을 나타내었다. 이러한 항균활성을 바탕으로 울금추출물을 첨가식품에의 적용가능성을 살펴보기 위해 0,0.25, 0.50, 0.75, 1.00% 농도로 첨가한 떡과 국수를 제조하여 0, 1, 2, 3, 4일 동안 20$^{\circ}$C에 저장하면서 미생물검사 및 관능검사를 실시하였다. 그 결과, 추출물 첨가 떡과 국수가 대조군에 비해 미생물의 증식이 현저히 적었으며, 첨가량이 많을수록 저장효과가 뛰어나 항균활성을지닌 울금 추출물의 첨가가 식품의 저장성 향상에 기여할 수 있으리라 기대된다. 관능검사결과 떡과 국수 모두울금 추출물 0.50% 첨가군이 가장 선호도가 높게 나타났다. 이상의 결과로 보아 울금 추출물 첨가는 떡과 국수의 기호성을 높이고 저장성을 연장시키는 가능성을 확인하였다.

Abstract

In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.

저자의 다른 논문

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이 논문을 인용한 문헌 (9)

  1. Jeon, Tae-Geon ; An, Hye-Lyung ; Lee, Kwang-Suck 2010. "Quality Characteristics of Bread Added with Turmeric Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(1): 113~121 
  2. Kim, Hyun-Jin ; Lee, Jung-Won ; Kim, Yong-Doo 2011. "Antimicrobial Activity and Antioxidant Effect of Curcuma longa, Curcuma aromatica and Curcuma zedoaria" 한국식품저장유통학회지 = Korean journal of food preservation, 18(2): 219~225 
  3. Choi, Suk-Hyun 2012. "Quality Characteristics of Fish Paste Containing Curcuma longa L. Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 833~841 
  4. Choi, Soo-Nam ; Youn, Soo-Bong ; Yoo, Seung-Seok 2012. "Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(2): 123~131 
  5. Kang, Bo-Ra ; Im, Go-Eun ; Kim, Dong-Han 2013. "Effect of Anti-Microbial Materials on Storages of Ssamjang" Journal of applied biological chemistry, 56(1): 11~17 
  6. 2013. "" Journal of applied biological chemistry, 56(2): 101~107 
  7. Kim, Yongsik ; Choi, Seongkyu ; Yun, Kyeong Won ; Seo, Youngnam ; Seo, Kyoungsun 2013. "Studies on the Production and Optimal Drying Condition of Curcuma longa L." 韓國資源植物學會誌 = Korean journal of plant resources, 26(4): 450~456 
  8. Kim, Soo-Hwan ; Lee, Hyeong-Seon 2014. "Acute Oral Toxicity Study of Ethanol Extract of Curcuma longa L. in Mice" 생명과학회지 = Journal of life science, 24(10): 1132~1136 
  9. Choi, Bitna ; Song, Wan-Sun ; Choo, Byung Kil ; Cho, Sangbuem ; Ham, Young-Joo ; Kim, Nam Hyung ; Yang, Kyoung Hee ; Kim, Young Jun ; Lee, Hong-Gu ; Choi, Nag-Jin 2015. "Development of an Environmental Friend Pellet Coating Oil for Replacement of Antibiotics for Ruminant Aninmal" 韓國有機農業學會誌 = Korean journal of organic agriculture, 23(2): 373~390 

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