초록 ▼

○ 연구결과 :
● 갈변억제제의 소재발굴 및 상품화기술개발
- 소재 탐색 및 탐색 : 과·채류, 화훼류 및 약용작물등 200여종을 선발하고 pH, 적정산도, phenol함량, PPO활성저해력, DPPH radiacal 소거능, chelaing capacity, 억제mechnaism을 분석하여 기능별로 5종을 선발함
- 최적혼합기술연구 : 표면반응분석을 통하여 최적 농도비를 확립하고 확증실험을 수행한 결과 기능별 5종 복합물질은 단독물질 Byc와 citrus류 과피추출물보다 갈변억제효과가 낮게 나타남
-천연물의

○ 연구결과 :
● 갈변억제제의 소재발굴 및 상품화기술개발
- 소재 탐색 및 탐색 : 과·채류, 화훼류 및 약용작물등 200여종을 선발하고 pH, 적정산도, phenol함량, PPO활성저해력, DPPH radiacal 소거능, chelaing capacity, 억제mechnaism을 분석하여 기능별로 5종을 선발함
- 최적혼합기술연구 : 표면반응분석을 통하여 최적 농도비를 확립하고 확증실험을 수행한 결과 기능별 5종 복합물질은 단독물질 Byc와 citrus류 과피추출물보다 갈변억제효과가 낮게 나타남
-천연물의 건조·저장 및 추출물의 환경온도별 갈변억제력 분석 :Byc와 과피추출물은 원료의 건조방법별 활성의 차이는 미약하였으며 45℃의 환경온도에서도 항갈변활성은 안정한 것으로 나타남
- 추출물에 의한 갈변억제효과 분석 : citrus류 과피추출물은 hesperidin이 주요 갈변억제인자임을 확인하였고 사과슬라이스의 상품성을 9일 동안, Byc는 박피감자 5일, 절단 양상추 4일 동안 갈변을 억제하면서 상품성을 유지하는 것으로 확인함 (대관령 원에협동조합의 경우 3일 이상 연장시 기술적용성 있는 것으로 판단)
● 갈변억제 상승효과를 위한 복합처리기술개발
- 40KHz의 초음파처리가 타 물리적 처리보다 갈변억제효과가 우수하며 45℃에서 열처리(heat shock)를 병용하였을 때 더 효과적임, 그러나 천연갈변억제제 혼용에 따른 효과는 미소함
- 포장재질로서는 40㎛의 PP필름이 신선편이 양상추와 사과에 효과적, 신선편이 감자는 Nylon필름이 PP필름보다 효과적이있으나, 10일 이상의 장기유통시 혐기적 호흡에 따른 이취발생으로 PP필름으로 대체. 이는 제 3협동 연구에서 가스충전포장시 진공포장대비 유사한 표면색 유지효과 얻으면서 상품성을 연장하는 효과 있었음(13일 동안 이취발생 없음)
● 갈변억제 처리공정 확립기술 개발 :
- 절단 : 세라믹 소재가 효과적이나 경제성에서 검토 요망
- 컨베어 이송 : 수중 이송시 갈변 저해율 50%이상, 효과적
- heat shock treatment : 신선편이 감자 55℃, 60초/신선편이 양상추 50℃, 30초/신선편이 사과 60℃, 15초
- 항갈변제와 열처리 동시처리 요구
- 포장 : 가스충전포장(O₂ 5% : CO₂ 10%: N₂ 85%)
● 종합적용실험 및 효과분석 :
- 방법 : 세라믹칼 절단 + 수중처리 + 갈변억제수 열처리 + 가스충전포장(PP tray포장)
- 사과슬라이스 9일, 박피감자 15일, 절단양상추 13일간 갈변발생하지 않고 상품성 유지
- 갈변억제제 비용 : 20회 반복처리시 4,761원/100L, 깐감자(2,280원/100g) 대비 경제성 확보 판단

Abstract ▼

Ⅳ. Research Results
■ Development of natural anti-browning inhibitors and research of characteristics
◦ The water and ethanol extract of traditional medical herbs, green tea, citrus fruit peel, etc. were investigated of antibrowning effects.
◦ The extracts of traditional medical herbs C and

Ⅳ. Research Results
■ Development of natural anti-browning inhibitors and research of characteristics
◦ The water and ethanol extract of traditional medical herbs, green tea, citrus fruit peel, etc. were investigated of antibrowning effects.
◦ The extracts of traditional medical herbs C and citrus fruit peel showed higher than other natural substances for PPO inhibitory activity, DPPH radical scavenging activity, metal chelating activity, total phenolic/flavonoid contents. And the color of apple and potato slices dipped in extracts of C and citrus fruit peel was better than other extracts.
◦ The extracts of traditional medical herbs C and citrus fruit peel were fractionated into solvents. CHCl3₃ and hexane fractions showed high PPO inhibitory activity, and also, the maximum activity was achieved when L-DOPA was used as substrate. Likewise, these fractions were measured for various browning inhibitory factors using HPLC analysis because the results of antibrowning effects were very different from antioxidative effect. CHCl3₃ fraction exhibited the highest phenolic compounds, the contents of enzymatic browning inhibitors (ferulic acid, hesperidin, neohesperidin, nobiletin) were much more than substrates (caffeic acid, coumaric acid, narirutin).
◦ The citrus fruit peel showed high PPO inhibitory activity, metal chelating activity, and total phenolic contents by freeze drying methods. The apple slice dipped citrus fruit peel extract seems to be effective in controlling of enzymatic browning during 9 days at 4℃.
■ Development of browning inhibitors and commercialization techniques
◦ Selection for the candidate materials from natural browning inhibitors : About 49 kinds of plant materials that reported or have been passed down about the antioxidant capacity, about 105 kinds of mountain herbs based on use as the traditional medicines among the people and use as the therapy or disease preventors in oriental medicines for skin-lightening, white hair, and skin-related diseases, and about 18 kinds of pH adjusters by considering the organic acid content and the sour taste characteristics were selected as candidate materials.
◦ Prior selection for the natural browning inhibitors : 38 kinds of prior browning inhibitors were selected according to the inhibitory ability of tyrosinase activation by the type of extraction solvent and substrate, and according to the effect of application on peeled potato.
◦ Research on browning-related quality properties and kinetics of preliminary selected materials : Among 38kinds of candidate materials, 8 kinds of browning inhibitors were selected by estimating the inhibitory mechanism of PPO activity based on pH, titratable acidity, phenolic compound content, inhibitory ability of PPO activity, DPPH radical scavenging activity, and chelating capacity. And then, 5 kinds of natural extracts were selected by the analysis of correlation between analysis of inhibitory patterns of PPO activity and browning inhibition-related quality factors for peeled-cut potato and apple slices with 8 kinds of extracts.
◦ Research on the optimal mixing techniques by browning inhibition mechanism : Optimum concentration was established by optimal mixing method with different concentrations of selected 5 kinds of natural extracts through the analysis of surface response method, and corroborate experiment was conducted. As a result, 5 days for peeled-cut potato, 4 days for apple slices, and 4 days for cut head lettuce were able to maintain their marketability with the inhibition of browning reaction.
◦ Research on the stability of browning inhibitors by the environmental conditions : According to the result of storability experiment by different environmental temperature with Bye, Gal and 5 kinds of mixed extracts, the inhibition ability of PPO activity is a stable level, but the each value of quality characteristics by different items and by environmental temperature had low correlation with the preference changes by sensory evaluation. Thus, the estimation of shelf-life was impossible.
■ Development of combine treatment for synergy effects of browning inhibition
◦ Research on physical treatments : To inhibit of browning on fresh-cut apples, the treatments of high pressure CO₂ gas, low-temperature blanching and ultrasonication were investigated. The single treatment of high pressure CO₂ gas and combine treatment with ascorbic acid solution, ultrasonication were effective to inhibit browning. Especially, the CO₂ treatment prevented the secondary browning and the single treatment of CO₂ gas is more effective than combine treatment.
◦ Research on optimization of physical treatment process : This study was investigated the optimized condition of physical treatment on fresh-cut apples, lettuces, potatoes. In the case of apples, the combine treatment of ultrasonicaion with 1% ascorbic acid inhibited the browning. The optimized condition was 1.66% ascorbic acid and 40 KHz ultrasonication for 1 minute. The combine treatment of ultrasonication with blanching was effective to inhibit browning of fresh-cut lettuce. The optimized condition was 40 KHz ultrasonication for 90 seconds and blanching at 45℃ for 90 seconds. The blanching was also effective to inhibit browning of fresh-cut potatoes, it is difficult to acquire the conclusion of high confidence level because of whitening and drying.
◦ Establish of the hurdle technology for commercialization of each fruit vegetable : The packaging materials(OPP, PP, PE, Nylon) were investigated the change of quality properties on fresh-cut apples, lettuces, potatoes. In the case of apples, The PP film was suitable for apples and the OPP film was suitable for fresh-cut lettuces. The fresh-cut potatoes packed in nylon film, it was effective to inhibit quality deterioration. The hurdletechnology of fresh-cut apples is combine treatment of 1.66% ascorbic acid with 40 KHz ulatrasonication for 1 minute and packing in the polypropylene film. In the case of fresh-cut lettuces, the combine treatment of 40 KHz ultrasonication for 90 seconds with blanching at 45℃ for 90 seconds. Lastly, the hurdle technology of fresh-cut potatoes is the blanching at 40℃ for 30 minutes wholly, peeling, cutting and dipping in 1% ascorbic acid for 1 minute.
■ Development of processing technology for browning inhibition of fresh-cut product
◦ Investigation on the factors of browning occurrence and the rate of quality loss during the fresh-cut food processing: In the research of product transfer methods and environmental conditions (temperature, exposure level) between unit processes, the process in fresh-cut product producing focused on temperature control in potato products, foreign matters control and steralization in head lettuce products, and browning inhibition in apple products. Main process of browning occurrence was cutting and packaging in potato products, packaging method in head lettuce products, and was peeling, cutting, browning inhibition process in apple products.
◦ Research on the improvement of treatment technique by a unit process: According to the result of fresh-cut food browning by cutting materials, the ceramic cutting material was effective for the browning inhibition. But, economical efficiency is considered for practical application and industrialization because the ceramic material is much more expensive than stainless material. In the research of oxygen contact inhibition technology during transportation, fresh cut potato did not show significant difference between oxygen contact time and degree of browning. The treatment condition of cutting-in-water for the inhibition of oxygen contact in fresh-cut apple was effective for the browning inhibition with lower browning progress level over 50%. The optimum heat treatment condition for the improvement of quality set 60 sec at 55℃ for fresh-cut potato, 30 sec at 50℃ for fresh-cut head lettuce, and 15 sec at 60℃ for fresh-cut apple, respectively. The combination of heat treatment and browning inhibitor for fresh-cut potato, lettuce, and apple showed the relatively positive effect on browning inhibition compare to no-treatment or one-treatment.
◦ Establishment of packaging method and treatment process by items : In the research of browning and quality change with active MA packaging, the higher CO₂ concentration, the lower L, △E change and browning index. Even though PPO activity and PAL activity of high CO₂ packaging were lower than those of no-treatment, the off flavor in sensory evaluation got low scores due to anaerobic respiration by high CO₂ concentration. Conclusively, the relatively optimum packaging condition of fresh cut potato, lettuce, and apple was considered as the O2 5% : CO₂ 10% for the active MA packaging.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 12
• CONTENTS ... 19
• 목차 ... 21
• 제 1 장 연구개발과제의 개요 ... 26
• 제 1 절. 연구개발의 최종목표 및 필요성 ... 26
• 제 2 절. 연구 범위 ... 30
• 제 2 장 국내외 기술개발 현황 ... 32
• 1. 천연 갈변억제기술 개발 ... 32
• 2. 갈변 억제의 상승효과를 위한 복합처리기술개발 ... 32
• 3. 갈변억제 처리공정 확립기술 개발 ... 33
• 제 3 장 연구개발수행 내용 및 결과 ... 34
• 제 1 절 갈변억제제의 소재발굴 및 상품화 연구 ... 34
• 제 2 절 갈변 억제의 상승효과를 위한 복합처리기술개발 ... 226
• 제 3 절 갈변억제 처리공정 확립기술 개발 ... 298
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 440
• 제 1 절 연구개발목표 달성도 ... 440
• 제 2 절 연구개발목표별 관련분야 기여도 ... 443
• 제 5 장 연구개발 성과 및 성과활용 계획 ... 444
• 1. 실용화 ․ 산업화 성과 및 계획 ... 444
• 2. 교육 ․ 지도 ․ 홍보 등 기술확산 계획 ... 444
• 3. 특허, 논문 등 지식재산권 확보계획 등 ... 444
• 4. 추가연구 및 타 연구에의 활용계획 ... 447
• 제 6 장 참고문헌 ... 448
• 끝페이지 ... 454