[논문]자몽종자 추출물 첨가에 따른 양파 퓨레의 이화학적 및 미생물학적 특성 조사

이교연; 한채연; 박채은; 최성길

doi:10.9799/ksfan.2023.36.6.515

[국내논문] 자몽종자 추출물 첨가에 따른 양파 퓨레의 이화학적 및 미생물학적 특성 조사
Effect of Grapefruit Seed Extract Addition on Physicochemical and Microbial Characteristics of Onion (Allium cepa L.) Puree 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.6, 2023년, pp.515 - 525

이교연 (경상국립대학교 농업생명과학연구원) , 한채연 (경상국립대학교 응용생명과학부 응용생명과학전공(BK21)) , 박채은 (경상국립대학교 응용생명과학부 응용생명과학전공(BK21)) , 최성길 (경상국립대학교 농업생명과학연구원 응용생명과학부(BK21) 식품공학부)

Abstract ▼ AI-Helper

This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample's brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

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표/그림 (6)

표 Table 1. Brix degree, pH and viscosity according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations
표 Table 2. Color value and Browning degree according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations
그림 Fig. 1. Total flavonoid content (according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations. Different letters indicate significant differences by Duncan's multiple range test (p<0.05).
그림 Fig. 2. Total phenolic content according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations. Different letters indicate significant differences by Duncan's multiple range test (p<0.05).
그림 Fig. 3. Antioxidant activity according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations. Different letters indicate significant differences by Duncan's multiple range test (p<0.05). (A), DPPH radical scavenging activity, (B) ABTS radical scavenging activity, (C) FRAP (ferric reducing antioxidant power) assay.
그림 Fig. 4. The number of aerobic bacteria, mold and yeast according to storage time of onion puree added with grapefruit seed extract (GSE) at different concentrations. Different letters indicate significant differences by Duncan's multiple range test (p<0.05). (A), Aerobic bacteria (log CFU/g), (B) Mold (log CFU/g), (C) Yeast (log CFU/g).

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