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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.33 no.1, 2017년, pp.113 - 120
김지희 (인하대학교 식품영양학과) , 이해인 (인하대학교 식품영양학과) , 최은옥 (인하대학교 식품영양학과)
Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or
핵심어 | 질문 | 논문에서 추출한 답변 |
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허브의 특징은? | 허브는 잎, 꽃, 뿌리, 줄기, 열매 등에서 독특한 향과 맛이 있어 향신료와 산화방지제 등으로 많이 사용되어왔다. 허브 추출물은 물속 기름 에멀션의 지방질 산화를 감소시키는 것으로 보고되었으며(Abdalla AE & Roozen JP 1999, Kim J & Choe E 2016b), 허브 추출물의 산화방지활성은 계면활성제, pH, 금속 및 다른 산화방지제의 존재 등에 의해 영향을 받는다(Mancuso JR 등 1999, Paiva-Martins F & Gordon MH 2002). | |
드레싱이란? | 식용 기름과 식초에 향신료, 허브 등을 섞어 만든 소스인 드레싱은 대표적인 에멀션 식품으로 서로 섞이지 않는 기름과 물 성분을 유화제의 도움으로 안정화시킨다. 드레싱의 품질은 물리적으로는 텍스쳐 변화, 화학적으로는 기름의 산화에 의해 좌우되며 특히 드레싱의 향미, 색 등을 개선하기 위해 첨가하는 식품의 일부 성분은 에멀션 기름의 산화에 영향을 줄 수 있다(An S 등 2011). | |
허브 중 하나인 바질의 장점은? | 바질(Ocimum basilicum)은 아시아와 인도지역에서 주로 사용하는 향신료로 약 160 종류 중 sweet basil이 가장 널리 이용되고 있다(Tilebeni HG 2011). 바질에는 자유 라디칼을 제거하고 금속을 킬레이트하는 페놀 화합물과 플라보노이드가 많이 함유되어 있으며 로즈마린산이 주요 페놀 화합물로 보고되었다(Jayasinghe C 등 2003). |
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